When it comes to spices, I believe that many people feel mysterious and unfamiliar with this, and today Xiaobian will share the knowledge of spices learned with you. I hope that everyone will master it later and use it freely in life. First, let's talk about the interrelationship between spices.
In the application of spices, there are three relationships between jun, vassal and zuo. The choice of the main ingredient is the most suitable for cooking ingredients, which is the best effect on defishing, deodorization and flavoring, and the amount of main ingredients in the spice compatibility is also the largest. The material is an accessory, which is used to assist the material to further remove the fishy fragrance and make up for the lack of aroma and taste of the material. The condiment is a bridge connecting the material and the material, blending the tastes of the two, balancing the hot and cold of the material and the material, and counteracting or weakening the medicinal taste of the spice.
The following is an introduction to the 34 commonly used spices
1, star anise: star anise is also known as fennel, the large material belongs to the aromatic spices, the taste is sweet, in the brine to increase the incense and tail incense, star anise is the main spice in the five-spice powder is also the most important spice in the brine. (Junshi, Courtesy)
2, cinnamon: cinnamon belongs to the aromatic spices, its taste is sweet and spicy, is a flavor of the former incense of the spice, generally used in Sichuan-style brine, used for fishy relatively large ingredients, such as brine duck, rabbit, beef, the proportion can be larger. (Junshi, Courtesy)
3． Fragrant leaves: fragrant leaves belong to aromatic spices, out of the incense, eat the taste is relatively light, but in the cooking will be more and more fragrant, the amount of more will be bitter, generally the dosage is not large. (Courtesy)
4． Bai Zhi: Bai Zhi belongs to the aromatic spice, the taste is spicy, it is bitter to eat, it has a strong aroma, it is very good to go different, defishy, deodorant, it needs to be matched with cloves, grass and fruits, the effect is better. (Junshi)
5． Peppercorns: Peppercorns belong to aromatic spices, have a peculiar aroma, eat hemp, occupy an important position in spicy brine, the proportion can not be more, more will be blackened.
6． Hawthorn: hawthorn, with a fruity flavor, spices slightly sour, brine plus it can make the ingredients quickly brine into the taste, brine put it can dissolve the meat greasy feeling, so that the ingredients eat less greasy, more refreshing. (Courtesy)
7． Fragrant sand kernels: fragrant sand kernels have a strong aroma, penetrating inner type spices, generally used for brine bone ingredients must add it, the amount can not be more, more bitter, brine to make the ingredient aroma thicken, increase the intensity of the ingredients, increase the compound intrinsic aroma of the ingredients, so that the food is very fragrant. (Courtesy material, condiment material)
8． Galangal: Galangal has a spicy and strong taste, and the effect of removing fishy flavor is very good, and it occupies an important position in the ingredients with heavy fishy taste of generally halogenated poultry. Halogenated poultry is generally used as a king material, but can also be used as a material, condiment.
9． Grass fruit: grass fruit is very strong to fishy, deodorant effect, its taste makes the ingredients taste smoky, in the brine for cattle, sheep, and grass fruit the most collocated, the amount can not be too large, more will be stuffy. (Courtesy material, condiment material)
10． Cumin: Cumin is a flavored spice, increasing the amount of ingredients and tail fragrance, generally used to cook fish, marinated meat is very fragrant, but also for soy products processing such as spiced dried beans. (Junshi, Chenshi, Condiment)
11． Yamana: Yamana is a deodorant, flavor-enhancing spice, generally used for cattle, sheep, poultry strong odor of animal ingredients, fish can also be put a little can remove the fishy smell. (Junshi, Courtesy)
12． Tangerine peel: tangerine peel to different, increase flavor, with fruity flavor, reduce the smell of meat, brine meat ingredients to eat fat but not greasy feeling, thirteen spices of the main ingredient is tangerine peel. (Junshi, Chenshi, Condiment)
13． Red Kou: the seeds of red Kou galangal, fragrant, slightly bitter, de-exotic to increase the fragrance, can remove the earthy smell, the earthy smell of heavy can be added, generally and galangal with use, such as goose, duck, freshwater fish, it can increase the compound aroma of ingredients, generally do not put too much, chicken can not be put. (Courtesy material, condiment material)
14． Yellow gardenia: yellow gardenia for coloring, brine ingredients to make the ingredients appear golden, generally used with sugar color, can not put more, more will be bitter.
15． Coriander seeds: Coriander seeds Almost all brine can be put on it, can go fishy, de-greasy, smell aromatic. (Courtesy material, condiment material)
16． Thyme: Thyme increases the spice of tail incense, the fragrance is not very strong, the penetration is very strong, in the brine it can extend the storage time of the ingredients, the amount can not be more. (Condiment)
17． Bipa: Bipa a hemp-flavored spice, similar to white pepper, generally used in fish, poultry, offal, can remove the fishy smell, marinated meat ingredients can reduce the greasy feeling, prolong the storage time of meat products, but also has a certain antiseptic effect, the amount can not be too large.
18． White Kou: The outer skin of The white Kou is aromatic, the seeds are bitter, with the effect of degreasing, deodorizing, defishing, and increasing the fragrance, generally used with galangal and baizhi, the flavoring effect is better, the halogenated poultry; duck, goose dosage can be larger. (Courtesy material, condiment material)
19． Lemongrass: Lemongrass tail spice, the same as cloves, generally used in spicy brine, do crayfish, fish are very delicious, its dosage can not put too much, more has a soapy taste. (Condiment)
20． Fragrant fruit: Fragrant fruit itself has no fragrance, the main role is antiseptic plus antioxidant effect. (Condiment)
21． Wood aroma: wood aroma entrance has a bitter taste, there is a slight crispy numbness, the dosage can not be too large, will be bitter, he has to go bloody, flavoring, deodorant effect is better, generally used in spicy brine and odor of large ingredients, so that food produce tail fragrance, so that food to eat more delicious. (Courtesy material, condiment material)
22． Mao peach: Mao peach is also called spicy pancreas, beef, lamb, fishy flavor of the ingredients added to it, the smell is strong aromatic, increase the fragrance, defishing effect is very good. The dosage should be very small, and there is a saying that the spice pancreas is not money (condiment)
23． Angelica: Angelica can be used for brine dishes, can also be used to stew poultry, game, stew soup can increase the tonic effect, put it in the brine can increase the aroma and aftertaste, can not put more, more heavy taste to grab the taste, but also bitter, summer brine need to put less, more brine is easy to break. (Courtesy material, condiment material)
24． Shell: The shell is used in spicy brine and hot pot base to clear the fire, and the amount is very small. (Condiment)
25． Licorice: Licorice tastes very sweet, can be used as sugar, the role of blending the taste, in the brine is to correct the taste to the fire, so that the ingredients taste sweet, but also detoxification effect. (Courtesy material, condiment material)
26． Cloves: Cloves are used for ingredients with bones, the aroma is overbearing, there is penetration, if you want to penetrate the bone incense, you have to put a little clove, the amount should be less, too much to grab the taste.
27． Grass Ko: Grass kom smell weak, taste slightly fishy, mainly to remove the fishy smell, odor, general internal organs smell of large animals to add it, the dosage should not be too large, generally and white ko, nutmeg, white root, galangal, collocation, beef, mutton, offal dosage can be larger. (Courtesy material, condiment material)
28． Meat Ko: Meat Koo taste aromatic, spicy and strong, slightly bitter taste, has a musk flavor, generally used for animal odor of meat. With deodorization, deodorization, fragrance, the dosage can not be large, large has the taste of Traditional Chinese medicine, generally with tangerine peel, shannai, cloves, star anise use. (Junshi, Chenshi, Condiment)
29． Sand kernel: sand kernel, also known as Yangchun sand kernel, has a special fragrance, light fragrance, not rich, can and taste, has the effect of penetrating the bone, has the effect of increasing fragrance, defishing, refreshing coolness, generally with tangerine peel, wood fragrance effect is better.
30． Turmeric: Turmeric taste spicy, slight orange flavor, has a special flavor, can make the ingredients coloring effect, similar to the use of yellow gardenia, the main ingredient in curry powder is turmeric.
31． Perilla: The nemesis of perilla aquatic products, the unique fragrance of the fragrance, placed in fish, crabs to produce a strange fragrance, so that the ingredients are very delicious, but also can extend the shelf life of food.
32． Wujia pi: wujia pi is slightly spicy, slightly bitter, fishy, and the amount of flavor is less, if you want the ingredients to be very fragrant, add a little wujia peel. (Condiment)
33． Cumin: Can remove the fishy smell of beef and mutton into a fragrance. (Junshi, Chenshi, Condiment)
34． Monk Fruit: Monk fruit has a sweet and mellow taste. The spices in the brine formula need to be accompanied by monk fruit, licorice, etc., which have the effect of reducing dryness and fire. (Condiment)