Today will be a day full of dry goods, Xiaobian sorted out the spice knowledge needed to make brine dishes: the classification of spices and the pretreatment method of spices... I believe that for novices, this knowledge is very practical, interested friends hurry up and learn it!
First, the spice pretreatment method:
(1) Stir-fried oil for spices
For spices such as grass curs, nutmeg and sand kernels, because they are relatively large and belong to fat-soluble spices, the pretreatment method can be fried in oil, and theoretically oil frying will make these spices have a better effect.
(2) White liquor foam for spices
For spices such as peppercorns, grass fruits, cucumbers, yamana and white cardamom, they are all bitter flavor spices, and the pretreatment method is to soak it in white wine, because the volatilization of alcohol can take away some of the peculiar and bitter taste of spices, and also make the fragrance effect of these spices better.
(3) The spices are baked in the oven
Star anise, cinnamon and cumin are aromatic spices, and if they are slightly roasted in the oven, they can release a stronger aroma, and the effect of the aroma when brine is better.
(4) Hot water foam for spices
For most spices, it can be pretreated by soaking in warm water, which can not only wash away the dust in the spices, but also remove the chinese herbal flavor of the spices, and even reduce the melanin of some spices. Warm water soaking is the most commonly used spice pretreatment method because it is not only simple to operate, but also less costly, and the overall effect is also very good.
Second, understand the classification of spices
(1) Aromatic spices
Cinnamon, star anise, cumin, cloves, cumin, perilla, incense leaves, lemongrass, cinnamon, coriander seeds, thyme, thyme, rosemary, dried ginger, dill seeds, etc. are aromatic spices, aromatic spices can be pretreated with warm water soaking.
(2) Bitter fragrance type spices
Grass curs, nutmeg, sand kernels, grass fruits, cucumbers, shanna, baizhi, pepper, pepper, pepper, tangerine peel, etc. are bitter spices, bitter spices are mostly soaked in liquor, liquor can better remove the odor of bitter spices, help bitter spices to better fragrance.
(3) Fat-soluble fragrance
Grass fruit, nutmeg, fragrant fruit, galangal, sand kernel, red nut, white ko, Yamana and so on
(4) Water-soluble fragrance
Fragrant leaves, thyme, cucumber, star anise, cinnamon, etc.
Well, the above is all the content shared by the editor of the Three Kingdoms of Halogen today! Thanks for reading, like don't forget to click on favorites and follow ah!