China traditional five-flavor formula

The ingredients are spiced, coriander, pepper, cinnamon, dried tangerine peel, tsaoko, galangal, hawthorn, ginger, onion, soy sauce, salt, Shaoxing wine, fresh soup and other condiments. It is often applied to chicken and duck before frying or frying, and can also be dipped in fine salt.

Spicy dishes are widely used in oriental cuisine, especially for baking or quickly frying meat, stewing, stewing, steaming and cooking dishes as seasoning. Its name comes from the balance of China culture's requirements for sour, sweet, bitter, spicy and salty flavors.

Edible guide

In the aspect of eating spiced powder, because of its strong flavor, it should be used appropriately, 2 ~ 5 grams can be used. Spiced powder is rich in flavor, spicy and sweet, and is mainly used to prepare brine food and barbecue food, or as an auxiliary material for pickles and hot pot seasoning.

Spiced powder also has some dietary taboos. Spiced powder should not be eaten when the oil oozes and becomes bitter. Pregnant women should not eat it in the early stage of pregnancy, otherwise it will easily cause intestinal dryness and constipation.

Spiced powder combines the advantages of various raw materials, has fragrant smell and pungent taste, has the effects of invigorating spleen, warming middle warmer, diminishing inflammation and diuresis, and is helpful to improve the body's resistance.

Refer to the above contents: Baidu Encyclopedia-Spiced Powder, Baidu Encyclopedia-Spiced Powder