Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
The history of spices can be traced back at least 5,000 years, as early as the time of Shennong, human beings have attached great importance to the various aromas that plants can volatilize, and have developed a strong interest in them, and gradually applied them in sacrifices, diets, decorations and other aspects. The spice trade around the world has been very prosperous as early as BC, the types and uses of spices have also been increasing, until now more than 1500 kinds of natural spices have been found, and there are more than 200 kinds of commonly used spices, many kinds of spices are used in cooking, such as curry, which is a sauce made of twenty or thirty kinds of spices.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
In home cooking, in addition to the commonly used seasonings such as soy sauce, monosodium glutamate, oyster sauce and cooking wine, mastering the use of various spices is the key to judging the level of cooking. Why does the taste of the food at home always fail to make the taste of the chef of the restaurant, and why does the meat have a fishy smell? Why does the marinated meat have no aftertaste? Why is the soup not fragrant? Most of this is caused by not knowing how to use spices, the following introduces 18 kinds of spices commonly used in household soup and cooking, and it is not difficult to understand the usage of these usages, and the rise in cooking skills is not a difficult task.
Peppercorn is one of the most widely used seasonings, with a unique hemp flavor, strong taste, meat and vegetarian, boiled oil immersion can be extracted aroma, because there is no other uncomfortable taste, can go fishy to remove the body, the dosage is not too exquisite, can be more or less, but in the brine too much material will cause the ingredients to blacken.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Commonly known as large ingredients, also known as fennel, sweet taste, strong aftertaste, is the main ingredient in the five-spice powder, generally used for meat processing, is often used in home cooking spices, the amount of 1 pound of meat 2 star anise can be. It can increase fragrance, remove fishiness and increase aftertaste.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Fragrant leaves play a role in increasing the aroma, the taste is fragrant, suitable for meat processing, especially and stewed meat, the amount of 1 kg of meat about 3 pieces, can increase the fragrance and dispel the difference.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Aromatic taste, slightly camphor, sweet slightly spicy, cinnamon is generally used as a cooking before the incense, more with star anise used together, used as brine, meat processing, the amount of 1 kg of meat about 3 grams, mainly used for fishy relatively large ingredients, can be removed from the fishy flavor.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
The aroma is extremely strong, penetrating, often used in brine shops, used in stewed with bone ingredients is the most appropriate, the amount should be extremely small, to avoid grabbing the taste, put more cloves of the dish taste is uncomfortable, is inedible, used to increase the unique aroma.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Unique aroma, strong spicy, commonly used in the cooking of beef and mutton, can be roasted, fried, fried, boiled, no other peculiar smell, the amount can be more or less, used to remove the smell, increase the aroma.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
White pepper taste spicy, warm, has a unique flavor, meat can be used, the amount of ingredients per kilogram of about 1-3 grams, used to increase the aroma, spicy taste, remove odor.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Black pepper has a spicy taste and strong aroma, and is mostly used in meat processing, with more or less ingredients, for defishing and titian effect, increasing the spicy taste.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Bai Zhi taste aromatic slightly bitter, commonly used in lamb, beef, fish cooking processing, with ingredients 1 kg of meat 3 grams of Bai Zhi, used to remove the fishy smell, remove odor, there is a certain preservation effect on brine.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Cinnamon and cinnamon are two kinds of seasonings, cinnamon is made of the skin of the cinnamon tree, the shape is curly, and the cinnamon is generally made of the bark of Sichuan cinnamon, Yin Xiang, tianzhu cinnamon, the aroma of cinnamon is not too strong, there is a relatively thick aftertaste, the taste is sweet and slightly bitter. It is mostly used in meat and beverage cooking, and its role is to remove fishiness, degreasing and Titian.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Spicy flavor, can be used for meat, fish dishes processing, adding grass fruit beef and mutton will be more fragrant, unique flavor, with ingredients 1 pound of meat 2 grams of grass fruit, used for meat to remove fishy smell, increase flavor.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Galangal, also known as dried southern ginger, has a strong aroma, slightly spicy, a little cinnamon flavor, mostly used in marinated meat, for some fishy hooves, heads, offal and other ingredients have a good function of removing abnormalities, using 1 kg of meat about 2 grams.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Hairy crabs are often steamed with perilla, a spice that has a unique effect on fishy taste, and when placed in crabs, fish, and shrimp, it will neutralize the fishy smell and produce a fragrant taste.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
"Medicinal food" often used in the spices, there is a unique Chinese medicine flavor, slightly bitter, can cover the odor of meat very well, the aftertaste is relatively strong, mostly used in poultry, meat soup cooking, the use of ingredients can not be more, otherwise the medicinal taste is too strong, generally 1 kg of meat about 1 gram can be.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
The taste of grass is relatively weak, slightly fishy, mainly used in the cooking and brine of meat, generally used with galangal, white root, etc., mainly used to remove fishy smell and increase the compound aroma.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Licorice, as the name suggests, is a very sweet grass, used in brine to make the ingredients have a sweet taste, can be used as sugar, has the effect of regulating neutral and other taste.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Yellow gardenia itself does not have too much special taste, mainly used to color the food, can make the ingredients appear tempting appetite golden yellow, and sugar color together with the effect is better, the dosage is moderate, more will be bitter.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
Tangerine peel is sun-dried orange peel or orange peel, slightly bitter, with the fragrance of fruit, when cooking meat, fish can be added to reduce the meaty taste and greasy feeling, increase the taste of mellow. It can also be used in soups, desserts, sauces, and can also be used to blend the different flavors of various seasonings, and the amount used is generally the sum of all the spices used in cooking.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
<h1 class="pgc-h-arrow-right" data-track="59" >— said the old well</h1>
No matter how many, no matter how good the spices, the essence is also used in the cooking of auxiliary ingredients, so that the dishes present a better taste, play the role of icing on the cake, the use of the use of the amount of use must be remembered, the dishes made can be praised by everyone, must not be put before the horse, with spices to occupy the original taste of the ingredients, lost the true meaning of cooking.
Unveiling 18 kinds of spices commonly used in cooking, the dosage is clear, the cooking art is really not a thing 1, [peppercorns] 2, [star anise] 3, [fragrant leaves] 4, [cinnamon] 5, [cloves] 6, [cumin] 7, [white pepper] 8, [black pepper] 9, [white zhi] 10, [cinnamon] 11, [grass fruit] 12, [good ginger] 13, [perilla] 14, [angelica] 15, [grass kola] 16, [licorice] 17, [yellow gardenia] 18, [tangerine peel] - Lao Jing said——
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