Aromatic Chinese medicine in Our country has a very long history of application, dating back to the emperor Shennong era, ancestors collect plants as medical supplies to drive away the disease and avoid impurities at the same time also found that they can add flavor to our ingredients; especially in the ancient era of scarce food, the quality of ingredients is relatively low, aromatic Chinese herbal medicines have made great contributions to the production of delicious dishes, many types of spices in brine, the amount of compatibility is a secret family heirloom; a good brine can even bring a dish back to life!
Below I will introduce some commonly used aromatic Chinese herbal medicines, which can not only add color and flavor to dishes, but also play a good role in our daily health care. Most of the aromatic herbs are hot and sweet, which has a very good health care effect on people with spleen and stomach deficiency or cold body weakness! Good use of them can not only eat delicious food, but also prevent diseases and cure diseases and maintain health!
01, star anise (large material, large fennel)
Star anise is also known as, large material and large fennel. It is the fruit of the octagonal tree, which is a specialty of Our country and is abundant in Guangdong, Guangxi and other places. The color is purple-brown, octagonal, star-like, with a sweet and strong aromatic odor, and the aroma comes from the volatile anisaldehyde in it.
With a strong fragrance, it has the effects of insect repellent, warm qi, stomach and anti-nausea, cold removal, excitement of nerves and other effects' its temperature, spicy taste. It has the effect of warming the sun and dissipating the cold, rationalizing the qi and relieving pain.
It can remove fishy odors, add aromatic odors, and adjust the taste to enhance appetite.
★ Special reminder ★
(1) The octagons are basically eight corners (occasionally 9 corners), and the six corners are false octagons, poisonous, and do not eat.
02, white buckle (white cardamom, white nut)
Ripe fruit of the ginger family herb white cardamom. Produced in Vietnam, Thailand, Laos and other places, china produced in Yunnan, Guangdong, Guangxi. Harvested in autumn, dried raw and mashed when used. The sexual taste is spicy and warm. It has the function of reducing wet gas and stopping vomiting in temperature similar to that of sand kernels. Often used with sand kernels.
★ Cooking instructions ★
(1) White cardamom should not see fire.
(2) It can be crushed but not fried, otherwise it will lose or weaken its unique aromatic taste
(3) The wet temperature rises at the beginning, the body heat is not raised, the chest is tight and not hungry, and the wet is heavier than the heat,
(4) Spleen and stomach cold and wet vomiting, can be compatible with half summer, herbs, ginger and so on.
★ Culinary uses ★
As a seasoning, it can remove odor and increase spices. It is also one of the raw materials for formulating various brine soups with stable aroma and taste.
03, Bai Zhi
Alias: Xiang Bai Zhi,
★ Medicinal properties ★
Xin, warm; belongs to the lungs, stomach, and large intestine meridians. In summer and autumn, when the leaves are yellow, dig, remove the roots and sediment, dry in the sun or dry at low temperature; slice and use raw.
The taste is thick and used to fix the taste, making the meat taste more thick and fragrant.
04, grass cardamom (grass ko, grass nut, old coco, old buckle)
Properties: Capsule oval, oval or olive-shaped, 1.5 to 3 cm long, 1 to 2 cm in diameter; yellow-brown or reddish brown, protruding slightly pointed at both ends, thick and thornless skin, longitudinal ridge protrusions, jay brown cracks, exposing the seeds.
The seeds are not clustered in clusters, are irregularly multifaceted, gray-brown or tan, and are covered with a white false seed coat. Mass stem . The smell is slight, the taste is slightly spicy.
★ Functional indications ★
Dry and warm to dispel cold, remove phlegm and malaria, strengthen the spleen and warm the stomach. It is used for cold and painful heart and abdomen, chest and abdominal distension, sputum intermittent stagnation, indigestion, vomiting and diarrhea.
06、Grass fruit (grass nut)
Aliases: grass nuts, grass fruits.
Grass fruit has a special rich spicy aroma, can remove fishy, enhance appetite, is a good product in cooking condiments, known as "one of the five spices" in food seasoning. Grass fruits are used to cook dishes, which can be removed from the fishy body, enhance the taste of the dishes, and when cooking fish and meat, the taste of grass fruits is better.
When stewing beef and mutton, put some grass and fruits, even if the lamb is fragrant and delicious, it can also drive away the smell of sheep. Flavoring meat and dishes is spiced with fine brine, such as beef stewed with grass and fruit, and grass and fruit are also used in Yunnan specialty chicken to enhance flavor.
In addition to being used as a food seasoning, grass and fruit can also be used in medicine, with spicy and warm taste, with the function of warm, stomach, digestion, and shunqi, and is mainly used to treat abdominal pain, abdominal distention and pain, nausea and vomiting, cough and phlegm, etc.
★ Contraindications ★ to use
(1) Grass and fruit avoid iron.
(2) It is used for cold and humidity blocking the spleen and stomach, abdominal distension, pain and vomiting and diarrhea, etc., and can be used with grass cardamom and magnolia.
(3) Used for malaria, it is especially commonly used for miasma caused by mountain miasma and dirty and wet evil, and can be compatible with Changshan, Chaihu, Zhimu and so on.
07 Tangerine peel
i.e. dried orange peel. It is a woody plant. Flavored spices.
The taste is spicy, bitter and fragrant. Suitable for use alone or in combination with other medicines. It is mainly used for roasting, brine, steaming, simmering and other meat dishes. Also used to prepare compound sauces.
Sexual temperature. Function, cold repellent and dehumidification, rational qi dispersion, cough and phlegm.
For more introductions to Chinese herbal spices and their application knowledge, please pay attention to the author, the author will continue to publish related articles!