Chinese food culture is broad and profound, from ancient times to the present has formed many cuisines, such as Sichuan cuisine, Lu cuisine, Hunan cuisine, Cantonese cuisine, etc., each of which has its own characteristics, but in the end, it is necessary to pay attention to the hue and taste. In Chinese food, in addition to cooking techniques, a lot of spices are used, which will make the dishes more delicious.
There are many types of spices, and they basically have aromatic substances, which are essential ingredients for the kitchen. For the chef, the use and distinction of various spices can be easily cooked, but for the small partners who do not often cook, many spices do not know, and do not know how to use the appropriate, today to share commonly used spices, do not use the wrong one in the future.
One, the octagon
Star anise is actually known to everyone, is the most common spice, its taste is sweet, there is volatile oil inside, there is a strong aroma, the use is also very wide, stewing, boiling, brine, pickle, bubble can be put into it, can also be processed into five-spice powder.
2. Cinnamon
Cinnamon is the common name for the bark of tianzhu gui, yin xiang, fine leaf fragrant gui or Sichuan gui, because it contains volatile oil, so the aroma is rich, and cinnamon is added when making meat, which can achieve the purpose of removing fishy and increasing fragrance. However, cinnamon is hot, try to put less, especially in the summer, in addition to cinnamon also has the effect of blood activation, pregnant women try not to eat more.
3. Fragrant leaves
Fragrant leaves are also called bay leaves, slightly bitter, is a necessary seasoning when making meat, can often be seen in Western food, fragrant leaves in cooking, can not put more, home cooking one to two pieces is enough, otherwise the taste is heavy, will cover up the aroma of meat.
Fourth, cumin
Cumin is the name of Traditional Chinese medicine, has a specific aroma, the taste is slightly sweet, slightly spicy. When making meat, adding cumin can add fishy flavor, especially when making lamb broth, adding some cumin flavor is more delicious, cumin has no peculiar smell, can be more or less.
5. Fragrant sand
Fragrant sand is the fruit or seed of perennial ginger family plants, in addition to medicinal use, can also be used as a seasoning, mostly used in hot pot, cooking brine cooking, especially in the Sichuan region, cooking will add fragrant sand.
Sixth, fragrant fruit
Fragrant fruit, also known as Chuan Qiong, was first recorded in the "Shennong Materia Medica", it has a spicy taste and strong aroma, stewed meat or marinated meat when added fragrant fruit, you can go fishy to increase the fragrance. Fragrant fruit can be crushed, but not fried, so that the aromatic taste is lost.
Seven, grass fruit
Grass fruit and fragrant fruit are more similar, many people can not distinguish, fragrant fruit surface is relatively smooth, grass fruit has a pattern. Grass fruits can be removed from the fish, and can be added when cooking fish, pork, beef and lamb.
VIII. Dialing
It belongs to the pepper family, it has a fragrance similar to agarwood, in cooking to taste the white root, cardamom and other spices used together, especially in the preparation of sauce brine food, the pepper is essential.
Nine, cardamom
Cardamom has grass cardamom, white cardamom, etc., two are about the same size, but the appearance is very different. Cardamom can be used to warm the stomach, and as a seasoning, it can be fishy and flavorful, making the meat taste more tender.
10. Cloves
Cloves have a rich aroma, a numbing tongue, and a strong penetrating force. Cloves have the effect of enhancing digestion, and adding cloves to cooking can remove fishy flavor and make meat less greasy. But cloves should not be put too much, generally about 2 grams can be.
11. Yellow Gardenia
Yellow gardenia has a slight licorice flavor, the aftertaste is slightly bitter, in the cooking process can play a role in coloring, usually when making chicken or duck meat, soak in yellow gardenia, and then color the chicken and duck, so that the color looks golden and beautiful.
12. Red yeast rice
Most of the red yeast rice is also used to color the meat, such as brine beef, braised pork and the like, after the red yeast rice is added to the soaking, the beef color is red and bright, which looks very attractive. And the biggest feature of red yeast rice is that it does not fade.
13. Good ginger
Galangal is also called small galangal, has an aromatic smell, can warm the stomach and disperse cold, spices have the role of improving the taste, fixing the fragrance, removing odor, etc. In Chaoshan brine and traditional brine, galangal is a very important spice.
14. Rosemary
Rosemary has a spicy and aromatic flavor, and is mostly used in steaks and barbecue products.
15, Yamana
Yamana is also commonly used to make incense powder with spices such as cumin and nutmeg to enhance the aroma. In most spicy recipes, Yamana can be used with pepper, custard, incense sand, peppercorns, vine peppers and other spicy spices to enhance the layering of hemp. It can also be paired with cumin to enhance overall freshness.
The above are the common 15 kinds of spices, we can use them according to their own needs, mainly reasonable collocation, to follow the principle of the main spices and auxiliary spices, to have external fragrance, inner incense, bone incense, etc., such as brine production, the outer incense is the fragrance of cinnamon, the bone incense is clove.
<h1 class="pgc-h-arrow-right" data-track="35" > the complementary role of three meat spices</h1>
When pork is cooked, it is mainly based on cinnamon, star anise, nutmeg, galangal, and sand kernels as the main ingredients, and the auxiliary materials can be added with pepper, dried ginger, and licorice.
When beef is cooked, it is mainly based on star anise, cinnamon and cumin as the main ingredients, and then with nutmeg, grass cardamom, tangerine peel, bipu and licorice as auxiliary materials.
When the lamb is cooked, it is mainly based on white root, white cardamom, cumin and pepper as the main ingredients, and then accompanied by grass fruits, shannae and sand kernels as auxiliary materials.
When the chicken is cooked, it is mainly based on cinnamon, white root, galangal, star anise, etc. as the main ingredients, and then accompanied by white cardamom, grass fruit, tangerine peel, grass cardamom, cumin and other accessories.
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