12 kinds of spices that must be understood and used, learn to use, and the meals at home have aromas. Recently, many fans have said to me: You have explained a lot of spices to us, but it seems that you have not explained the most commonly used spices in the home, so I want to know about the spices that need to be mastered when cooking at home. Master Hu explained to everyone the role and dosage of home-made spices once in 2017, after 2 years, Master Hu explained to you today the role and dosage of 12 spices that must be understood, learn to use, and the dishes and plates at home have aromas!
1. Peppercorns
Peppercorns smell strong aromatic, it has the effect of giving the ingredients aroma and hemp taste, 1 kg of meat vegetables put 3-5 grams of peppercorns, can significantly increase the aroma of the dish!
2. Pepper
Pepper is divided into white pepper and black pepper, black pepper has a stronger spicy taste and aroma than white pepper, black pepper is best in meat dishes, and white pepper is best in vegetarian dishes! Such as chicken soup, fish soup, rib soup and other soups, put an extra spoonful of black pepper, can significantly enhance the aroma of the soup!
Three, octagon
The aroma of star anise is strong, and the star anise has the effect of increasing fragrance and eliminating differences and promoting appetite. In general, when marinating or stewing, 3 pounds of ingredients put 1 star anise, which can significantly enhance the aroma of the dish!
4. Cinnamon
The smell of cinnamon is aromatic, and it has obvious de-fishing and deviant effects, whether it is brine, stew, brine, roast and so on. Generally, 1 kg of ingredients can be put in 1 gram of cinnamon!
5. Cumin
Cumin smells of lemon, cumin to increase the effect of fishy incense is particularly strong, especially chicken, duck, goose and other poultry put a small amount of cumin, can significantly increase the aroma of dishes, and cumin will not suppress the original aroma of ingredients! 1 kg of ingredients with 0.5 grams of cumin is enough!
Sixth, licorice
Licorice is slightly fragrant, after tasting there is a sweet taste, generally put a little licorice when marinating or stewing, which can not only enhance the aroma of the dish but also enhance the umami taste of the dish! But licorice should not be put too much, otherwise it will make the dish have a medicinal taste! Generally, 1 kg of ingredients can be put in 1 gram of licorice!
7. Tangerine peel
Tangerine peel tastes fragrant, tangerine peel has a good flavoring effect, and there is also a degreasing effect, especially stewed pork, beef is more greasy dishes, put the right amount of tangerine peel, you can avoid greasy feeling! Generally, 1 kg of ingredients can be put in 2 grams of tangerine peel!
Viii. Grass and fruit
Grass fruits have a unique fragrance, similar to mint flavor, grass fruits have a very good effect on flavoring, but also have a stomach effect, so many dishes can be placed in the grass fruit. Generally, 3 pounds of ingredients can be put in 1 grass fruit!
Nine, white cardamom
White cardamom has a strong aromatic aroma, white cardamom has a strong defishing effect, but also can greatly enhance the aroma of dishes, so white cardamom is a very versatile spice! Generally, 1 kg of ingredients can be put in 1 gram of white cardamom!
10. Galangal
Galangal taste spicy, galangal can give the ingredients a fragrance, but also with a good role in defaming, and white cardamom, five spices together, increase the fragrance and degreasing effect is better! Generally 1 kg of ingredients, put 0.5 grams of galangal!
11. Bay leaves
Bay leaf is also called fragrant leaf, bay leaf aroma is strong, can quickly remove the fishy and other peculiar smell of the ingredients, but also can greatly enhance the aroma of the ingredients, generally 1 pound of ingredients put 1 piece of fragrant leaves can be!
XII. Bai Zhi
White zhi flavor, can quickly remove the odor in a variety of ingredients, but also can give the ingredients a fragrance, if the white cardamom, star anise, white zhi three together with the use, can make the dish more flavorful!
The above is the 12 kinds of spices that Master Hu taught you to explain, these 12 kinds are often used by us, I hope that everyone can be flexibly applied after mastering! I am Master Hu, if the spice knowledge practice explained today is helpful to you, then point a concern, a point of praise, follow-up I will share more spice knowledge with you to everyone, thank you for your support! Master Hu's original spice pictures and texts are prohibited from being reproduced without permission, and the pirated pictures and washed manuscripts must be investigated!