Spices are inseparable seasonings for our cooking and cooking; they can add color and flavor to dishes; but most spices have strong aromas and irritating substances, with different flavors and varieties; especially home cooking, which will backfire if they are not well matched. What are the characteristics and uses of various spices? And how to match? Today we will introduce 12 kinds of spices that are the icing on the cake;
<h1 class="pgc-h-arrow-right" data-track="3" > peppercorns</h1>
Known as the "king of seasoning", peppercorns are the most common and most commonly used flavoring spices; peppercorns are the peel of the rue family plant peppercorns, which not only have a strong aroma, but also have a fishy and greasy in cooking, increasing the taste of hemp and spices. It is an indispensable flavoring spice in cooking;
<h1 class="pgc-h-arrow-right" data-track="9" > ginger</h1>
Ginger is the first choice of seasoning for our cooking to go fishy, in addition to cooking, like the general wind cold and cold, will choose to drink a bowl of warm ginger soup water, can achieve the effect of dispelling cold and evil;
<h1 class="pgc-h-arrow-right" data-track="12" > pepper</h1>
Pepper is also a common cooking seasoning, most people will replace salt to eat pepper; the common is black and white pepper. Pepper has a spicy and aromatic flavor and has a dehumissing and flavoring effect. However, in general, the spicy taste of black pepper is stronger than that of white pepper, and it is spicy in the aroma and removes the fishy taste, so it is more used to cook offal and seafood dishes;
<h1 class="pgc-h-arrow-right" data-track="15" > octagon</h1>
Boiling, frying, brine, sauce, burning a variety of different cooking methods, it seems that a seasoning is needed, that is, star anise; star anise belongs to the spices of the spices, the flavor is strong, has a good role in de-fishing and dissolving. However, there is a mellow aroma of star anise, it is easy to cover other aromas, and it is slightly sweet to eat, so it is generally used for meat production; and prefers meat raw materials with more oil and outstanding aroma;
<h1 class="pgc-h-arrow-right" data-track="48" > incense leaves</h1>
Fragrant leaves are sweet bay leaves, the leaf surface is smooth and shiny; it smells rich and aromatic, and it tastes slightly bitter; it can be used as home-cooked, soup, and stew, but it needs to be noted when using it, and the fragrant leaves need to be cooked to effectively release the unique aroma, so remember to cook it well and then pick it out.
<h1 class="pgc-h-arrow-right" data-track="47" > cinnamon</h1>
Cinnamon is 5-6 years old laurel tree, the aroma is particularly strong, the entrance first feels sweet, but the aftertaste is indeed spicy, but it is soft and not irritating, so it is generally used for stewing meat, brine; but because of the soft taste of cinnamon, if you stew the whole chicken and duck like home, you can increase the amount.
<h1 class="pgc-h-arrow-right" data-track="46" > ginger</h1>
Galangal is the main production of Teochew brine with spices, with a soft aroma of meat dishes, can increase the aftertaste of the dish; galangal has a sweet aroma, light breath, but the aftertaste is strong, similar to the spicy taste of pepper; and galangal is a soaking spice, the longer soaked, the more intense the aroma.
<h1 class="pgc-h-arrow-right" data-track="50" > tangerine peel</h1>
Tangerine peel is the dried ripe peel of the plant chrysanthemum and its cultivated varieties, which is simply the peel of orange. The addition of tangerine peel in cooking can play a role in removing odor, increasing fragrance and freshness; the bitter taste and fruity aroma of tangerine peel will be reconciled with the taste of raw materials in cooking, and the taste of the dish will be unique! But remember that the general amount of tangerine peel should not be too much, otherwise the bitter taste is prominent and counterproductive.
<h1 class="pgc-h-arrow-right" data-track="45" > cumin</h1>
Cumin smells a light fragrance, but not strong; it tastes slightly sweet and slightly spicy; cumin can not only remove the odor in the meat to increase the flavor of the dish, like the general home-cooked vegetarian dishes or dumplings will use cumin, the taste is sweet, but not rich, the scope of application is very wide.
<h1 class="pgc-h-arrow-right" data-track="44" > Bai Zhi</h1>
Especially stewed beef and mutton, Bai Zhi is a very good spice; the aroma is light, soft and not irritating, the taste is slightly spicy, the aftertaste is slightly bitter; like beef and sheep, the fishy taste is relatively heavy, and the use of Bai Zhi can play a very good role in removing fishy and increasing fragrance, and the aroma is light, unlike star anise, but it will dominate, and can be integrated with the aroma of raw materials.
<h1 class="pgc-h-arrow-right" data-track="30" > grass fruit</h1>
Grass fruit is the fruit of plant grass fruit, washed and dried; grass fruit skin is tough, after breaking the inside is gray-white; grass fruit spicy taste is prominent, similar to pepper, can remove fishy, enhance appetite, after breaking there is a special smelly aroma; like the general home stewed fish, roasted cattle and sheep, when the brine can be put, more suitable for matching more grease, heavy color meat, can help enhance the meat aroma, belongs to the meat flavor of the meat.
<h1 class="pgc-h-arrow-right" data-track="32" > cloves</h1>
Cloves are made after the buds of the lilacs have dried. It has a strong de-fishy and degreasing effect; and it smells mellow and very prominent, and there is also a strong fragrance in the mouth. Cloves are mainly used with meat ingredients, more like the main spices for making chicken brine, but also can marinate food, make brine dishes, especially suitable for brine meat with bones, rarely with vegetarian ingredients.