Spices are used in cooking, especially in brines, stews, and hot pot bases, but many people do not know much about these spices. Today I will briefly introduce you to the 32 most common spices, as well as their basic characteristics and 8 classic recipes, collected and matched, to make the food more delicious.
15 flavor-enhancing spices
1. Fragrant leaves
Fragrant leaves mainly play a role in increasing fragrance, especially suitable for meat cooking, in stewed meat, 500g of meat need 1-2 pieces, modulation of 50kg of brine needs about 30 grams, in pickled food can play a good role in flavoring and dispelling.
2. Cumin
Cumin is a very commonly used condiment and is a spice often used in grilled fish stews and marinated foods. It can effectively remove the fishy smell of meat and make it re-flavored. The dosage ratio is generally 500 grams of meat plus 3 grams of cumin, sauce soup brine, generally 50kg soup, plus 30 grams
Fennel oil: 200 grams of fresh fennel chopped, poured into a container with 600 grams of oil for overnight, then poured into a pot over medium-low heat and simmered for 1 hour. You can put some when stir-frying dishes with a heavier fishy taste.
3, star anise is also called fennel
Star anise is commonly used in brine, frying, boiling, sauce and roasting and other cooking processing, often added in the production of beef and mutton, chicken and pork dishes, can remove fishy and other peculiar smells, add aromatic odor, and can adjust the taste, enhance appetite. The dosage ratio is generally 500 grams of meat plus 8 grams of star anise, 50 kg of brine soup, plus 100 grams.
4. Cloves
Cloves are spicy, fragrant, bitter, mainly used for steaming, burning, simmering, boiling, brine and other dishes, clove beef, clove chicken, clove dried tofu, 500 grams of meat plus cloves 2 grams, 50kg brine plus cloves 20 grams.
5. Grass bean leaf
Grass cardamom can effectively remove fishy and fragrant, when cooking, put in grass cardamom can remove odor and increase spice. Grass cardamom is commonly used in Sichuan cuisine, there is grass cardamom in the hot pot base, grass cardamom in spicy hot pot, and grass cardamom is also used in pickled kimchi. 500 g meat plus grass cardamom 2 g, 50 kg brine plus 30 g grass bean paste.
6. Lemongrass
Lemongrass is a subtropical spice, fresh lemongrass aroma is more intense often used in Hainan chicken rice, grilled fish, Thai tom yin gong soup and brine, etc., to make the taste more tender and fragrant. Dried lemongrass is often used to powder and boil brine. The proportion of brine used is 5 Okg soup or water requires 120 grams of lemongrass.
7. Thyme
When cooking seafood, meat, fish and other foods, adding a small amount of thyme powder can effectively remove the fishy smell and increase the flavor of the dish. The flavor is particularly prominent in marinating chicken, duck, lamb, beef, and then roasting.
8. Cumin
Cumin, spicy and spicy, is a must-use seasoning for barbecue food, mainly used for seasoning, extracting spices, etc.
9. Xinyi
Xinyi is often used in stewing, burning and stewing various meat raw materials, with a dosage ratio of 500 grams of meat plus 2 grams of Xinyi 50kg of brine 15 grams.
10. Wattle mustard
Wattle mustard has a special aroma, and has the health effects of removing fishy skin, increasing appetite, dehumidifying paralysis, eliminating food and qi, decanting wine, and helping the spleen and stomach. Can be eaten raw, more as a cold mix or seasoning ingredients or fabrics, can also be cooked, especially suitable for stewed fish, about 800 grams of fish, need to add 4 grams of wattle mustard.
11. Perilla
Perilla tastes spicy and fragrant, stir-fried snails eat crabs, boiled fish / stewed fish most often, the taste is very fragrant, can also be used for beef and mutton.
12. White buckle
White buckle as a seasoning, can remove odor, increase spice. Essential in marinated dishes. Generally, roast chicken and duck at home must also be necessary, full of flavor.
13. Mint
1, fresh mint can be mixed with a variety of meat raw materials, such as chicken, beef, pig under the goods, the flavor effect is particularly obvious.
2, can be marinated beef, 500 grams of beef can be added 15 grams of mint water.
3: Wash 600g beef ribs, cut into pieces and cook in a pressure cooker until the beef is soft and rotten. Heat a sand pot, spread 90 grams of fresh mint leaves, add 350 grams of cooked beef ribs, pour in 300 grams of hot and pressed beef broth, and serve to heat.
14. Cinnamon
Cinnamon is hot, spicy and sweet, has a small poison, and increases the aroma.
15. Meat
Nutmeg aroma is strong, the necessary brine, the dosage ratio of 500g ingredients plus 2 grams of nutmeg, 50kg of brine team plus 30 grams of nutmeg.
4 spicy spices
16. Flower curtain
Peppercorns mainly increase the taste of hemp, and are used in brine, stews, and to prepare peppercorn oil and pepper sauce.
Common collocations
(1) Wash 60 grams of pepper, soak in boiling water for 3 minutes, then drain and set aside.
(2) Add 300 grams of rapeseed oil in the pot, when it is 80% hot, add 30 grams of onion and 15 grams of garlic and fry until fragrant.
(3) When the oil temperature is reduced to 60% heat, add peppercorns, 3 pieces of fragrant leaves, 8 grams of cinnamon, cover the pot, let stand for 5 hours, and the peppercorn oil will be ready.
(4) If it is made of brine or sauce soup, the amount of 40 kg of water or soup added pepper should not exceed 130-160 grams.
(5), flower juice, seeded flower pepper 60 grams, red millet spicy 10 grams, carrot 30 grams, sugar, white vinegar, sesame oil 4 grams each, salt, monosodium glutamate 3 grams each, water 140 grams. All the raw materials are placed in a shredder and crushed into a paste.
17. Chili peppers
Chili peppers are mainly used as a seasoning, common language for a variety of home-cooked dishes, boiled red oil, and hot pot base, or brine.
(1), red oil spicy seeds, salad oil 3 kg, rapeseed oil 2 kg, two wattle strips 280 g, millet pepper 280 g, cinnamon 6 g, star anise 6 g, coriander 2 g, cumin 4 g, cloves 1 g, the ratio of oil and chili pepper is 4:1.
(2) Heat the pot, add 100 grams of rapeseed oil, 100 grams of salad oil to 50% heat, then add the two wattles and millet pepper, stir-fry slowly over low heat, until the fry is dry and fragrant.
(3) Cool the sautéed chili peppers and grind them into chili noodles.
(4) Grind star anise, cloves, cinnamon, fragrant leaves, and cumin into a powder and put them into a bowl of chili noodles.
(5) Mix the salad oil and rapeseed oil, burn them all until the oil temperature is 6 layers hot, and then pour the oil while stirring the chili noodles.
(6) Finally, stir the chili noodles, let cool, cover the pot and put the lid on the lid for one night to use, super fragrant. The aroma is very strong and the spicy flavor is mellow.
(7), brine is generally 50 kg of water or soup to add dried peppers to the amount of more than 60 grams - 500 grams.
18: White pepper
White pepper tastes spicy, spicy and warm, warm in the cold, down the air. It is mostly used to remove odor, increase spicy taste and aroma.
(1), white pepper, suitable for lamb, sour and spicy soup, roasted fish. In the case of soup, the soup for 4 people is generally 9 grams.
(2), used to marinate some meat raw materials with peculiar smell, such as marinated beef, lamb, every 500 grams of meat need to add 5 grams of pepper.
(3) If used to make brine or miso soup, the amount of 50 kg of water or soup added white pepper should not exceed 70 grams to 90 grams.
19: Black pepper
Black pepper is mainly defished and titian effect, the role of giving spicy taste, commonly used with a variety of stewed grilled steamed fish and meat, and even has a special highlight of the seasoning of the black pepper steak, black pepper beef fillet and so on.
(1) 500 grams of black peppercorns, 60 grams of onion butter 80 grams, green pepper and red pepper 60 grams, beef bone broth 800 grams, oyster sauce 60 grams, Meiji umami juice 50 grams.
(2) When the pot is on fire, do not put oil, add black peppercorns and stir-fry until fragrant, take out and mash.
(3) Put the butter in the pot, the oil temperature is 40% hot, add the diced onion, green and red pepper cloves and stir-fry until fragrant, add the black pepper crushed, pour in the beef bone broth, umami sauce, oyster sauce and oyster sauce on high heat and boil over low heat to make the thick.
9 kinds of bloody spices
20. Bai Zhi
Bai Zhi flavor aroma slightly bitter, the main role is to remove fishy deodorization, deodorization and deodorization, for fishy and mutton smell particularly effective, commonly used in brine, sausage, cured meat, stewed fish to add 1-2 pieces of fish to cover the fishy effect is obvious, stew 1000 grams of lamb plus 5 grams of white zhi, in the hot pot base and marinade, can be a good taste, preservation, prevention of corruption effect.
(1) Bai Zhi Chuan Fish Head Soup: Fish head 1000 g, Sichuan Dome 5 g, Bai Zhi 5 g, Ginger 5 g.
Preparation method: Bai Zhichuan Dome washed and soaked for a while, the fish head was washed and washed, poured into the oil pan and fried, then sprinkled with an appropriate amount of Shao wine, and then put together with ginger into the saucepan, add 1300ml of cold water| cover and simmer for 2 hours. Once simmered, add salt and chicken powder, pepper and soy sauce.
2, brine: 50kg brine, put 30 grams of white zhi.
21. Grass and fruit
Grass and fruit have a strong spicy aroma, which can remove the fishy taste and enhance the taste of the dish, and is known as one of the "five spices" in the condiment. In fish stew, when stewing meat, adding grass and fruit flavor will taste better, when cooking beef and mutton, adding grass fruit, beef and mutton will be more fragrant and delicious, also commonly used in brine, and other home cooking.
Dosage ratio: 500g of meat, add 2 grams of grass fruits, 50kg of brine small plus grass fruits 45 grams.
22, Yamana
Shan Nai has a more mellow aromatic smell, slightly bitter, has the effect of defishing and antiseptic, Shan Nai can not only go fishy, but also enhance fresh and fragrant, can induce the aroma of food, enhance appetite. In cooking, it is mostly used for roasting, brine, spicy hot pot, stewed beef and mutton, or pig's trotters, chicken, etc., using Sannai and ginger to make fish, which can not only relieve fishiness, but also make the fish crisp and tender, and the aroma is overflowing.
Ingredient ratio: 500g meat plus shanna 6 grams, 50kg brine plus shannae 80 grams.
23. Cinnamon
Cinnamon was one of the first spices used by humans, and its main role was to cover up the odor of all red meat ingredients. It is almost an essential spice for brine recipes and is also one of the essential ingredients of five-spice powder. Commonly used in stew beef and mutton, chicken, pig's trotters, etc. every 1kg of meat put cinnamon 6 grams, 50kg brine plus nutmeg 25 grams, 1kg of grease need 3 grams of cinnamon, in the preparation of brine products cinnamon and nutmeg to use together, can make the meat itself substance of the oily taste combined, and finally stimulate and highlight the meat flavor.
24. Wood incense
Wood aroma in the dish mainly plays a role in removing odor, increasing aroma, often with other spices to prepare compound spices for meat processing, can increase the compound aroma of sauce and brine products.
The amount of 500g of meat ingredients requires 2 grams of wood and 50kg of brine is 40 grams of wood.
25: Dried ginger
Dried ginger is an extremely important ingredient in spiced brine, and the real dried ginger is specially grown, with less moisture and heavy spicy taste, and it is not dried with fresh ginger. In Sichuan-style five-spice brine, dried ginger is an indispensable flavor material, and there is this kind of dried ginger in the five-spice powder.
26. Good ginger
Galangal fresh is also called dried southern ginger, its outstanding effect is to remove the function of foreign is powerful, and there is a strong incense function, especially in the halogen meat ingredients, especially some extremely fishy ingredients such as brine hooves must use galangal, rather than ginger or dried ginger, mainly because ginger and dried ginger after the extremely strong smell of ingredients, not only helpless to those extremely fishy odors, and even become their accomplices, which is the secret that many teachers know only.
The amount of 1kg of meat ingredients requires 6g of galangal, 50kg of brine, and 50 grams of galangal.
27. Citrus shell
Citrus aurantium flavor is spicy and sour, and mainly plays a role in removing fishiness and increasing fragrance in dishes.
3 tonal spices
28: Turmeric
Turmeric can give food yellow, often used to make curry powder, or need golden color of chicken dishes, in addition to its flavoring role is to cover up odors, mostly used to prepare brine or miso soup, and in Western food can be used to cook beef and mutton.
29. Saffron
Saffron, also known as the "spice queen" because it is more expensive, is mostly used in high-end dishes to color, often only need to add a little will bring out a particularly bright color.
4 grams of saffron with 400 grams of water, the best time to put saffron juice into the pot is 10 seconds before the dish comes out of the pot, too long the color effect will be reduced.
30. Comfrey
Comfrey is a common toning ingredient in brine and hot pot base. When coloring with comfrey, the ratio of comfrey to grease is 1:1000. First burn the grease to 50% or 60% heat, then put the comfrey into a long-handled colander, reach into the frying pan while stirring, and when the grease is burgundy, fish out the comfrey to get the oil. If boiling brine, it is 50 kg of brine, 30 g of comfrey.
2 tonic spices
31. Angelica
Angelica's personality is more straightforward, the bitter taste and medicinal taste are relatively heavy, and it is also a good tonic, while also covering the taste of lamb. In the production of brine dishes, angelica's thick aroma, as well as its own unique aftertaste of the aroma has distinct characteristics, is a lot of simple spices can not be compared, angelica dosage accounts for about 0.01% of the weight of the entire ingredients, if it is a stew, can be paired with black chicken, pork lean meat, pigeons, duck and many other ingredients. Generally, for stews for ten people, 4 grams of angelica need to be added, and the amount of 50kg brine is 20 grams of angelica.
32. Huaishan
Huaishan is mainly to increase the tonic effect of soup. Brine 50kg brine needs to add Huaishan 20 grams.
(1) Huaishan Western Ginseng Pork Rib Soup: 25 grams of American ginseng, 40 grams of Huaishan, 50 grams of mustard, 500 grams of ribs, tangerine peel, a little salt.
(2) Huaishan Dang Ginseng Quail Soup: 15 grams of Dang Ginseng, 40 grams of Huaishan, 2 quails, 250 grams of lean pork, 3 slices of ginger.
33. Secret thirteen-spice formula
Ingredients: star anise 500 g, yamana 200 g, cloves 150 g, cumin 500 g, grass fruit 400 g, white cocoa 400 g, fragrant leaves 500 g, dried herbs 300 g, spirit grass 600 g, row grass 600 g, cumin 500 g, cinnamon 300 g, dried ginger 800 g.
Preparation process: the above raw materials are stir-fried on low heat, cooled and ground into a fine powder. Suitable for burning, mixing, stir-frying and other dishes that require rapid aroma, such as roast meat or fried and then slightly sautéed dishes, it is more convenient to use and very practical.
34. Five-spice powder
The basic ingredients of five-spice powder are ground into peppercorns, cinnamon, star anise, cloves, and cumin seeds. Some recipes also include dried ginger, cardamom, licorice, pepper, tangerine peel, etc. It is mainly used for stewed meat or poultry dishes, or added to the marinade to add flavor or mixed with fillings. Due to the different ingredients, it has a variety of different flavors and different names, such as spicy powder, fresh spicy powder and so on.
(1), sand kernels 60g cloves 12g cardamom 7g cinnamon 7g three-sided 12g.
(2), large ingredients 20g dried ginger 5g cumin 8g peppercorns 18g tangerine peel 6g peppercorns 18g.
(3), large ingredients 52g cinnamon 7g sanguo 10g white pepper 3g sand kernels 4g dried ginger 17g licorice 7g.
35. Authentic Sichuan brine
Seasoning: 300 grams of Sichuan salt, 250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 100 grams of cooking wine, 20 grams of chicken essence, 20 grams of monosodium glutamate.
Spices: Yamana 30 g, star anise 20 g, cloves 10 g, white cocoa 50 g, fennel 20 g| 100 g of parsley leaves, 50 g of white root, 50 g of grass fruit, 60 g of vanilla, 30 g of orange peel, 80 g of cinnamon, 50 g of reed, 30 g of thyme, 40 g of lemongrass, 50 g of row grass, 50 g of dried chili pepper.
Soup ingredients: 50kg of water, 3500g of chicken skeleton, and 1500g of tube bone.
36. Spiced brine
The most traditional five-spice brine, its five-spice consists of star anise, peppercorns, cloves, cinnamon and cumin. And the preparation of spiced brine, its most basic rule is to highlight the taste of star anise, its dosage is the first, change things other condiments and accessories. Then it changes according to the characteristics of the ingredients that are marinated, and the ratio of the general junchen seasoning ingredients in the spices is basically: 4:2:1.
37, authentic Teochew brine
Ingredients: 50kg of old soup, 3 kg of light soy sauce, 2 kg of rock sugar, 300 grams of dark soy sauce, 200 grams of Shaoxing flower carving wine, 20 grams of licorice, 20 grams of cinnamon, 20 grams of star anise, 5 grams of cloves, 10 grams of peppercorns, 10 grams of cumin, 20 grams of fragrant leaves.
38. Chongqing hot pot base
Stir-frying ingredients: Pixian watercress 800 grams, dried pepper 1000 grams, ginger 400 grams, Da Hong Pao peppercorns 300 grams, green onion 100 grams, rock sugar 50 grams, rice wine 100 grams, Yongchuan tempeh 200 grams, mash 150 grams, salt 100 grams.
Spices: 50 grams of grass fruit, 75 grams of white cardamom, 35 grams of shanna, 5 grams of cloves, 25 grams of cumin, 30 grams of sand kernels, 30 grams of cumin, 45 grams of fragrant leaves, 20 grams of fragrant fruit, 35 grams of star anise, 25 grams of cinnamon, 20 grams of yellow zizi.
Oil: 500 grams of chicken fat, 3500 grams of cooked rapeseed oil, 3500 grams of butter, 300 grams of salad oil.
39. River fresh original hot pot base
Ingredients: 17 kg of pork belly, 7.5 kg of salad oil, 25 kg of rapeseed oil, 4 bottles of maltose, 3 bottles of cooking wine, 1.5 kg of Pixian watercress, 1.5 kg of green peppercorns, 30 kg of pickled peppers, 17 kg of pickled ginger, 10 kg of sour pickles, 5 kg of ginger, 2.5 kg of garlic.
Spices: Star anise 25 g, Sannai 10 g, Fragrant Fruit 15 g, Cumin 15 g, Fragrant Leaves 15 g, Grass Fruit 10 g, White Cocot 10 g.
Saucer: 15 grams of minced coriander, 10 grams of chopped chives, 20 grams of kohlrabi, 20 grams of crispy soybeans, 10 grams of cooked peanuts, 15 grams of red millet pepper, 10 grams of green peppers, 25 grams of sesame oil.
40. New hairy belly hot pot base
The new mao belly hot pot appropriately reduces the spicy and irritating taste in the traditional mao belly hot pot, making it moderately spicy but not dry, the taste is fresh and fragrant but not greasy, and the soup is red and bright but not thick.
Seasoning 6 servings: 3 kg of rapeseed oil, 1.5 kg of butter, 1.5 kg of Pixian watercress, 250 g of dried chili peppers, 100 g of ginger, 200 g of garlic, 300 g of green onion, 150 g of rock sugar, 500 g of mash.
Spices: Star anise 100 g, Yamana 50 g, cinnamon 50 g, cumin 50 g, grass fruit 25 g, comfrey 25 g, parfum 10 g, vanilla 10 g, cloves 5 g.
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