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As a chef, you spend the most time dealing with various spices, because to fry a dish, you must be familiar with the role of various spices, and five-spice powder is one of the most used spices.
In the use of five-spice powder, there are several versions in the country, and the taste is naturally different. According to the difference between the tastes of the north and the south, I have compiled 3 recipes of different flavors for your reference and choice (each recipe is matched with a total of 100 grams).
Star anise 33 g, Peppercorns 32 g, Cinnamon 17 g, Cumin 14 g, Cloves 4 g
The original five-spice powder only had these 5 spices, so it was called five-spice powder, which could be used to make spice packs or powder.
12 grams of peppercorns, 20 grams of star anise, 20 grams of cumin, 6 grams of grass fruits, 5 grams of cloves, 15 grams of white root, 20 grams of cinnamon, 12 grams of sand kernels
This formula adds 3 kinds of original formulas, which complement the previous monotonous flavor type, and can be fishy and fragrant during use (baizhi and grass fruits are spices that can be fishy).
4.5 grams of peppercorns, 5.5 grams of cloves, 26.5 grams of cumin, 18 grams of licorice, 9.9 grams of sand kernels, 5.5 grams of grass fruits, 14.1 grams of white root
The reason why this formula is suitable for southerners is because a lot of licorice is added, and licorice has a strong sweet taste, so it is suitable for southerners. Licorice can not only solve the problem of sweetness, but also play a role in neutralizing the problem of compound taste. So the cooked sauce is more tender.
The spice of five-spice powder cannot be found in a specific birthplace, so it is difficult to say which formula is "the most authentic", because it is too common. The specific recipe is not set in stone, and everyone can choose one of them according to their own tastes and preferences.