Can Chuanxiong be used as spice?

Chuanxiong ~ blindly using traditional Chinese herbal medicine has many functions in the use of Chinese herbal medicine. We don't have the qualification of Chinese medicine here, so it's inconvenient to elaborate on the specific functions. Interested friends can check it out. In cooking, many friends may not understand it, especially in brine, and some recipes are rarely seen. In fact, Ligusticum chuanxiong can be used as a spice, and the effect of removing fishy smell and masking smell is very obvious.

Chuanxiong, formerly known as Xiongqiong, also known as Guo Xiang, is an Umbelliferae plant. Actually, Chuanqiong was named after the place of origin. Xiong Xi in Shaanxi and Nanxiong in Wenzhou. It is the most famous in Sichuan, so it is called Chuanxiong. Chuanxiong has a strong and special smell, slightly bitter, slightly sweet and tingling. Application of Ligusticum chuanxiong Hort.: Ligusticum chuanxiong Hort. is not widely used in cooking, but some colleagues have used it in Sichuan-style brine, and it is often used with Angelica dahurica, which is suitable for flavoring poultry or livestock ingredients. Chuanxiong used as brine is not much. Generally, 50 kg of brine will not exceed 10g. In my opinion, Chuanxiong used for seasoning is similar to hawthorn, but not as obvious as hawthorn. Deodorization: Apart from brine, Chuanxiong uses it most to cover the fishy smell of fish. For example, when stewing fish heads, add a little Chuanxiong, Angelica dahurica, ginger and so on. The effect of stewing together to cover up the fishy smell is very obvious. Add water to every 500 grams of ingredients, and generally put about 8 grams of Chuanxiong (one or two tablets are enough). Besides the smell of mutton: The most obvious effect of Chuanxiong on the smell of mutton is that it can not only remove the smell of mutton, but also play a nourishing role when stewing mutton. Every 500 grams of food needs 5-8 grams of Chuanxiong. The purchase price of Chuanxiong is 1. Tasting notes: This is a more reliable identification method. High-quality Chuanxiong has a strong aroma. Although it tastes bitter, it tastes sweet and oily. 2. Look at the shape: Chuanxiong, which we often use, is generally flaky. Chuanxiong. Good quality will show lavender fluorescence under ultraviolet light. The overall appearance of Ligusticum chuanxiong is generally irregular, nodular, with yellowish brown surface and wrinkles. In addition to the above two points, it is best to choose Chuanxiong, which is big, full, hard, oily and fragrant.