How many spices are commonly used in brine?

There are more than one hundred kinds of spices that can be used in brine, and there are dozens of commonly used spices. Let me introduce our common seasonings and their functions.

How many spices are commonly used in brine? 1, octagon

Illicium verum is one of the most commonly used seasonings and one of the spices in spiced powder. It can be directly used for cooking, stewing, stewing, frying, marinating and so on in our daily cooking.

Star anise is slightly spicy and sweet, with strong and special aroma, which can remove the odor of meat and enhance the aroma. It is an indispensable spice in brine.

2. Zanthoxylum bungeanum (green and red)

Zanthoxylum bungeanum is a unique spice in China, and it is the most used seasoning spice in Sichuan cuisine. In our cooking, it can be used in marinated vegetables, cold salad, braised, fried, braised and other dishes.

Zanthoxylum bungeanum can increase the aroma and hemp taste of dishes, and can remove the fishy smell of meat and enhance the taste of meat.

3. cinnamon

Cinnamon is hot, sweet and spicy. In cooking, it can play a role in removing fishy smell, enhancing fragrance and relieving boredom.

4. Fennel

Fennel is pungent, mild, slightly sweet, full-bodied and fragrant, and has the functions of enhancing fragrance, removing fishy smell and removing fishy smell in cooking.

5. lilacs

Clove has a strong fragrance and a tingling sensation, so you should control the dosage when using it, not too much. It can play a role in enhancing fragrance, removing fishy smell and improving taste in cooking.

6. Amomum tsao-ko

Amomum tsao-ko is spicy, has the functions of removing the fishy smell of meat, removing the smell of beef and mutton, enhancing the flavor, and stimulating the appetite. Amomum tsao-ko can also play the role of fixing the fragrance of brine.

7, fragrant leaves

Fragrant leaves are also called laurel leaves, and their fragrance can make dishes more delicious.

8. Cardamom (cardamom, cardamom kernel)

Cardamom can play a role in removing fishy smell and enhancing fragrance in cooking.

9.white pepper

White pepper has the effect of warming the middle and dispelling cold, which can increase the spicy taste of braised pork.

10, angelica dahurica

Angelica dahurica tastes bitter and fragrant, bitter and spicy, and it can also play the role of removing taste and increasing fragrance.