1. White pepper
White pepper flavor spicy, the main ingredient is piperine, contains a small amount of aroma, moderate consumption can help digestion, enhance appetite. White pepper in the brine mainly plays a role in increasing the spicy taste, dispel odor, in addition to playing a role in flavoring, generally used for brine duck meat cool food, the appropriate amount of white pepper can remove odor, increase flavor.
2. Black pepper
Black pepper is spicy, with a slight aroma, in addition to black pepper also has a bactericidal disinfection effect, usually in the preservation of food appropriate amount of black pepper, can effectively prevent the production of bacteria, can prevent food from deteriorating. Adding an appropriate amount of black pepper to the brine can effectively remove the fishy smell and increase the aroma of the dish.
3. Guizhi
The cinnamon branch is warm and spicy, with a special fragrance, it is a very common medicinal herb. Guizhi has the effect of blending many spices in brine, which can play a role in compounding fragrance and is a very good brine spice.
4. Monk Fruit
Monk fruit is sweet, slightly sour, cool, and brews the right amount of pulp with boiling water to help moisturize the lungs. Family life to cook vegetables with less, generally used in brine dishes, in the brine to add an appropriate amount of monk fruit can play a role in reconciliation, generally used in the spicy brine recipe is more, it can make the spicy taste more inclined to the appropriate taste range, can make the aroma better play out, so that the spicy flavor of the ingredients become more mellow.
5. Mother cloves
Mother clove flavor spicy, warm, up-to-flavor, deodorant, antiseptic and antioxidant. It is a very permeable spice, the mother clove plays out the fragrance is very strong, can make the composite spice to play the best state, the amount of mother clove in the brine is generally very small, are between a few grams.
6. Sand ginseng
Sand ginseng has a bitter taste and a slightly cold nature, and is often used in traditional Chinese medicine. Sand ginseng in brine mainly plays a role in adding flavor, degreasing, removing fishy smell, generally brine heavy taste ingredients will be used.
7. Yuzhu
Yuzhu is sweet, yuzhu adds an appropriate amount of lotus seeds, cinnamon balls, barley can be used to boil porridge, the taste is great. Jade bamboo in brine can go fishy, to smell, to smell, can make the brine soup more fragrant, with a strong agarwood flavor, so that people increase appetite.
8. Betel nut
Betel nut is warm, bitter taste, spicy taste, it can be a good assistance in the preservation of spices in the brine package, has a strong insecticidal effect. It can play a good tonic role in brine, which can make the aroma of brine dishes overflow.
9. Cinnamon seeds
Cinnamon seeds taste spicy, warm, aromatic, rich, cinnamon seeds in brine mainly play a coloring role, because the aroma is too heavy, in the brine can not be used too much, otherwise it is easy to affect the taste of the dish, too much will also lead to brine soup bitter.
11. Mountain yellow skin
Mountain yellow skin taste sour, flat, strong aroma. Mountain yellow peel added to the brine soup can be a good way to improve the aroma of the brine dish, mainly the mountain yellow skin after the taste is very heavy, is a kind of spice that the brine master likes very much, after eating can make the lips and teeth fragrant, long unforgettable.
12. Herbs
Herbs are slightly warm, spicy and sweet, some places are also called fennel, it mainly plays an auxiliary role in the brine to increase the fragrance, in the brine to add herbs can neutralize the spicy taste, but also play a preservative role, so that the incense is more penetrating.
13. Perilla
Perilla is generally used for cooking vegetables, more stir-fry, but the brine is useful to perilla, in the brine can give each meat to add flavor, perilla penetration is relatively strong, for the fishy smell has a better correction effect. Perilla is commonly used in crayfish recipes and hot pot bases.
14. Xinyi flower
Xinyi flower (lemongrass) taste spicy, warm, brine recipe used more, Xinyi flower smell aromatic, in the brine can play a role in increasing fragrance, to remove the fishy taste, Xinyi flower fragrance also has a good penetration, can add stronger aroma to the after-aroma of brine, thereby enhancing the demand for the aroma of ingredients.
15. Angelica
Angelica flavor is sweet, spicy, slightly warm, angelica in the spicy marinade used more, mainly play a role in increasing the aftertaste of the aroma, but also can effectively remove the fishy smell, but in the use of a good amount, otherwise it is easy to cause the brine soup medicine taste too heavy.
16. Astragalus
Astragalus is warm, sweet, astragalus is generally rarely used in brine, does not mean that it can not be used. Astragalus in the brine can increase the aroma, improve people's appetite, and the post-aroma is very good.
Carefully sort out the properties and functions of various spices in the brine recipe, like to remember to collect, pay attention to, and will continue to share the use and role of various spices in the later stage.
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