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Introduction: Cinnamon bark is peeled off from cinnamon tree and called cinnamon. Cinnamon can be divided into cinnamon and mushroom cinnamon. Cinnamon bark is called cinnamon or cinnamon for short; Mushroom cinnamon is also called Guan Gui or Chai Gui. Cinnamon bark, also known as cinnamon, mushroom cinnamon, twelve cinnamon, and Indian equivalent. Dry bark of evergreen tree of Lauraceae. Reddish-brown, roll-shaped, and rich in fragrance are the best. Contain 65438 0% of volatile oil,
Cooking skills: Cinnamon can enhance fragrance, remove fishy smell and relieve boredom. Chinese food is mostly used for stews, stews and soups, while western food is mostly used in various desserts.
Description: Lilac, also known as Gongzixiang, Zililake and cicada. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. Cooking is done with processed dry products, which are rich in fragrance and make your tongue tingle. When cooking, the dosage is usually 3~4 slices, which is 1~2 grams in popular science books. Don't use more. Too much material will cause the surface of raw materials to be black and gray, which will affect the quality of finished products. Sichuan hot pot is flavored with cloves.
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Introduction: Fennel alias Fennel, Fennel, Fennel in Hu Aixiang, Fennel in Xiang Si. Like rice, the surface is gray-green with longitudinal edges, the style residue is slightly raised, and the smell is sweet and oily. Fennel can remove the odor in meat and add flavor to meat, also known as fennel. Star anise is aniseed, and its scientific name is "Star anise".
Cooking skills: Fennel can be used as seasoning to increase flavor, eliminate pathogenic factors, stimulate appetite and help digestion. Fennel is also one of the main ingredients of compound spices. Mainly used for braised poultry dishes or beans, peanuts, bean products, etc. When stewed beef and mutton, the taste is more delicious; It is also a common seasoning for grilled fish and spicy hot pot.
Its stems and leaves are also very fragrant, and it is often used as stuffing for steamed stuffed buns, jiaozi and other foods. Chewing a fennel seed after a full meal can eliminate bad breath. It is most suitable for cooking fish, baking bread and making snacks. Its pungent smell greatly increases people's appetite.
Introduction: Amomum villosum, also known as cardamom, has three varieties: Amomum villosum, Amomum villosum with green shell and Amomum villosum produced in Hainan. It is the mature kernel of Yangchun sand and shriveled sand, which is unique to tropical and subtropical regions. It is a common Chinese medicine and an indispensable condiment. Amomum villosum contains volatile oil and tastes fragrant. Mainly used for the seasoning of stews and stews, such as Amomum squab and Amomum elbow. Amomum villosum is pungent and warm, and its fragrance mainly comes from various aroma components in Amomum villosum oil. Its main components are borneol, acetic acid, borneol, dextrocamphor, linalool, nerol and so on.
Cooking skills: Amomum villosum can remove fishy smell and enhance taste, stimulate appetite and digestion, and promote appetite. It can be used alone or in combination with other drugs. It is often used to flavor curry dishes, pasta, soup, oily or bean products, and can help improve the taste of meat, so it belongs to meat flavor spices. It should not be used too much in hot pot and braised dishes, and should be below 3 grams. When in use, the shell does not need to be removed. The aroma of Amomum villosum is volatile, and its shell also contains aroma components (gingerol), so keeping the shell helps to keep the aroma.
Introduction: Chenpi is the mature pericarp of Rutaceae plants and their cultivated varieties. Small evergreen trees or shrubs of oranges are planted in hills, low mountains, rivers, lakes or plains. Distributed in various areas south of the Yangtze River. 10 ~ 12 when the fruit is ripe, pick the fruit, peel it, dry it in the shade or ventilate it. When peeling the tangerine peel, cut it into 3 to 4 petals.
Cooking skills: As a kind of food with dual functions of medicine and food, dried tangerine peel not only has the dietotherapy effects of invigorating spleen and stomach, tonifying lung and relieving cough, but also is rich in nutritional elements such as vitamin E, dietary fiber, potassium and iron. In cooking, it is also a right-hand man for improving taste, increasing fragrance and appetizing.
Dried tangerine peel is very good for cooking soup and cooking. Many soup recipes use dried tangerine peel instead of too much onion and ginger to avoid pungent heat, which can detoxify fish and shrimp, add special flavor and remove fishy smell. Putting some in mutton soup and beef soup can also relieve greasy, and the meat is stewed faster, which is beneficial to digestion.
Brief introduction: Amomum tsaoko is the mature fruit of Amomum tsaoko of Zingiberaceae. Aconitum kusnezoffii is a perennial herb, which is born in the forest beside the ditch and distributed in Guangxi and southern Yunnan. When the fruit is ripe and reddish brown, it is harvested, dried or dried, or scalded with boiling water for 2 to 3 minutes, and then dried or dried. The fruit of Amomum tsao-ko is oval, 2-4.5cm long and1-2.5cm in diameter. The surface is brown or reddish brown, with three blunt edges, obvious longitudinal grooves and ridges, a cylindrical base at the top, and fruit stalks or fruit stalk marks at the base. The pericarp is tough and divided into three compartments, each compartment contains 7 ~ 24 seeds, most of which are clustered, yellowish brown or reddish brown. The smell is fragrant, pungent and spicy. It is best to be big and full, reddish brown in color and strong in smell.
Usage: Amomum tsao-ko has a special spicy taste, which can remove fishy smell and stimulate appetite. It is a good cooking seasoning and is known as one of the five spices in food seasoning. Amomum tsao-ko can be used for cooking, which can remove fishy smell and improve the taste of dishes. When cooking fish and meat, it is better to use Amomum tsaoko. Put some tsaoko when stewing beef and mutton, even if the mutton is fragrant and delicious, it can drive away the fishy smell of mutton. When preparing refined brine, cooking meat and dishes, tsaoko should not be used more in spicy hot pot and brine, and it is more appropriate to put 3 5 pieces.
Introduction: Zanthoxylum bungeanum is a deciduous shrub of Rutaceae. Its fruit is rich in citral, geraniol, fat, unsaturated organic acids and other volatile oils. It has a special and strong aromatic smell, lasting pungent and hemp, and the fruit can be used as edible spice and medicine. The main varieties of pepper in Lixian county are oil pepper, Dahongpao, July pepper, hairy pepper and August pepper, among which oil pepper and Dahongpao are the best. Dahongpao usually has a big fruit with a bright red skin. After drying, it is yellow inside and red outside or light red. Oil pepper has huge fruit, thick red skin, rich oil, heavy weight, rich fragrance and no irritating smell. It is the best pepper and its products sell well at home and abroad.
Cooking skills: Zanthoxylum bungeanum can remove the fishy smell of all kinds of meat, ranking first among the "thirteen fragrances" of spices. It is an essential spice for meat products to produce special flavor; It can be used alone or in combination with other drugs, and can be used for marinated vegetables, stewed vegetables, side dishes, Sichuan pickles, chickens and ducks, fish, sheep and cattle. It can also be roughly ground into powder and mixed with salt to make salt and pepper dip; Oil can also be squeezed, and the oil yield is above 25%. Sichuan pepper: Sichuan pepper is a kind of pepper produced in Sichuan, which can remove fishy smell and enhance fragrance. When in use, Sichuan pepper is generally slightly fried with slow fire (based on the principle of not burning black) and then ground into fine powder, which is widely used in Sichuan cuisine.
Introduction: Alpinia katsumadai, alias: Alpinia hainanensis, Amomum villosum, Amomum villosum and Amomum villosum. The plants of Zingiberaceae and Alpinia are fruits of Alpinia of Zingiberaceae. The leaves are strip-shaped, 22-50 cm long and 2-4 cm wide, with tapering tips, curled tails, tapering bases and no hair on both sides; Sessile or a false stalk, formed by tapering the base of the leaf blade; Dry heat and dispel cold, eliminate phlegm and stop malaria, strengthen spleen and warm stomach. Used for chills and pains, fullness in chest and abdomen, intermittent phlegm and blood stasis, dyspepsia, vomiting and diarrhea. It has appetizing effect and is often used as seasoning.
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Introduction: Nutmeg is also called fragrant fruit, jade fruit and meat fruit. Nutmeg is a mature kernel of Myristicaceae. Contains a variety of volatile oils, mainly terpenes, as well as fatty oil, which contains a lot of myristic acid. Nutmeg kernel is ovoid or ovoid, 2-3.5cm long and 1.5-2.5cm wide. The surface is grayish green or dark brown, with reticular grooves and obvious longitudinal grooves between the two ends. Hard marble texture can be seen in the broken part. When cut longitudinally, it can be seen that there is a small cavity at the wide end, which contains small and dry embryos, and the cotyledons are curled, with strong fragrance, pungent taste and slightly bitter taste. It is best to be big, heavy, strong and fragrant after being broken.
Cooking skills: Nutmeg has a pungent taste and a little irritation to the tongue. Its main function in seasoning is to improve the freshness and taste of meat. This material property can be said to play a very important role in the case of coarse meat fiber and insufficient freshness. In particular, the seasoning of sauced and marinated animal raw materials mainly uses animal dishes such as roasting, marinating, stewing and roasting.
If divided into major categories, nutmeg is more suitable for pork and beef, while poultry and mutton are relatively unsuitable. Among poultry ingredients, chicken and goose fibers are relatively fine, and nutmeg is not needed, while duck meat is relatively rough. Using nutmeg can better improve the taste of meat.
Introduction: Sannai, also known as Jiang Sha and Shanla, is a kind of rhizome. For broomcorn millet, it is drought-tolerant, barren and afraid of waterlogging. Most of the cultivated land in Nansheng belongs to black mud field, which is rich in carbon, soft and hydrophobic and suitable for the growth of Sannai. Sexual taste and orientation: warm; Xin; Cinnamon monosodium glutamate is mostly used in cooking for burning, marinating and spicy hot pot, and the dosage is mostly between 5 10g.
Cooking skills: Three milks are mostly used as the bottom material of halogen and hot pot in cooking. People in Guangdong and Guangxi like to use ginger as dipping material for white-cut chicken, as an ingredient for salted chicken, or as a cold pot or braised octopus. Sichuanese like to use it as the base of hot pot, and friends who like to eat sauce beef like to cook sauce beef with sauce. Friends who like to eat trotters can try pickling trotters with ginger, and you will find that they add a lot of fragrance on the basis of the original seasoning. Drain the pickled pig's trotters, then put them in the oil pan and sprinkle some salt and pepper, not too good.
Introduction: commonly known as rat tail and water chestnut. Piper longum is native to Indonesia, Philippines and Vietnam, and has been widely used in the country of origin for a long time. Introduced to China in the 7th century, it has the effect of stimulating appetite and promoting digestion. It is widely used as a medicinal and spicy condiment. At present, long pepper is mainly produced in tropical areas such as South Asia and Southeast Asia, and distributed in Yunnan, Hainan, Guangdong and other provinces in China. Every autumn and winter, when the fruit ear of water chestnut turns from bluish yellow to green, it is picked, removed from impurities, dried and listed.
Cooking skills: Generally, long peppers should be seasoned with other spices, and compound spices can be mixed. Eleocharis tuberosa can remove the fishy smell of fish, especially freshwater fish, which can add flavor and fragrance to fish, but the dosage of Eleocharis tuberosa should not be too large, so as not to cover up the original flavor of fish. When you make fish with water chestnut, you can use pepper. Water chestnut is a seasoning for cooking fish, poultry and viscera dishes. The fragrance of water chestnut can reduce the greasy feeling, inhibit the growth of microorganisms and prolong the storage time of meat. It is often used in cooking methods such as roasting, roasting, stewing and marinating, and can also be used in cooking methods such as boiling, pickling, dipping, stewing, steaming, frying, soaking and frying.
Introduction: Pepper is a kind of spicy spice, with strong spicy taste and special aroma. Lianas native to the coast of Malaba in southern India, the fresh and immature pepper berries themselves are green, and will gradually turn red and black after maturity; Because untreated pepper fruits are easy to rot, most of them will be dried before cooking: the fruits will form four colors of black, white, green and red according to the maturity and processing methods, each of which has a special smell, of which black pepper is the main one, accounting for about 80% of the output.
Cooking skills: Chili can remove fishy smell, enhance freshness, enhance fragrance, enhance fragrance and stimulate appetite. All animal materials are acceptable, and soup and vegetables are suitable. Because the taste is extremely strong, the dosage is very small, and it is often ground into powder. Pepper is widely used in Cantonese cuisine and is a necessary condiment for families.
Introduction: Fragrant leaves are also called cinnamon leaves. It is the leaf of cinnamon. Its taste, use, properties and functions are the same as those of cinnamon, but its taste is light. Aromatic leaves are used for pickling or dipping, as well as stews, stuffing and fish. It tastes delicious, but a little bitter. The content of essential oil is about 2%, and the main component is eucalyptol. Dried bay leaves are smooth and shiny, usually used whole, and taken out of dishes after cooking. Or made into laurel powder for sale. Sweet laurel originated in the coastal areas of China and has been cultivated since ancient times.
Cooking skills:
1, fragrant leaves are mostly used for seasoning pickles or soups, and clay pot rice is also widely used.
2. Dried leaves can also be used as flavoring agent for canned food. It is one of the commonly used aromatic seasonings in western food.
3, suitable for cook the meat, or add a little sauce to prepare meat, but because of its heavy taste, you can't add too much, otherwise it will cover up the original flavor of the food. If it is used to make sauce, just choose smaller leaves.
4. If the whole leaf is counted, one leaf is more than enough to cook a pot of meat; In the case that fragrant leaves are ground into powder, it is only enough for a family to cook a large pot of meat with small nails.
Introduction: It is a kind of vanilla. It is the root of Angelica dahurica or Angelica dahurica in Umbelliferae. It tastes spicy, fragrant and bitter. Angelica dahurica is an oblong cone with a length of10 20 cm and a diameter of 2±2.5cm. It is nearly square, fragrant, pungent and slightly bitter, and mainly produced in Jiangsu and Zhejiang provinces of China.
Angelica dahurica has the function of removing fishy smell, odor and fragrance in dishes, and has the functions of dehumidification, blood circulation promotion and pain relief in medicine. Angelica dahurica is not fragrant fast, but it will be more fragrant when cooked, and the aftertaste will not be bitter, which can increase appetite. The aroma of Angelica dahurica is very volatile when heated. It is more suitable for the cooking form of brine. At the same time, Angelica dahurica is also an essential spice among the thirteen fragrances.
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Introduction: White cardamom is also called round cardamom, cardamom and so on. Write "hundred mouths" and "mouth people" in the market or drugstore. It is a mature fruit of Cardamom, a ginger herb. Produced in Vietnam, Thailand, Laos and other places, China is produced in Yunnan, Guangdong and Guangxi. Harvest in autumn, dry in the sun for raw use, and mash when used.
Cooking skills:
1. Cardamom should avoid fire, but it can be crushed and not fried, otherwise it will lose or weaken its unique aroma and delicious taste.
2. Mixing with other drugs to make compound perfume; It is a good material for cooking, marinating and pickling livestock dishes, and it is also necessary for lobster seasoning.
3, the seasoning can be different, greasy, fishy, seasoned and spicy. Because the fragrance is good, the dosage is small. It is used to prepare all kinds of marinated soup, braised pork and roast chicken. It is also one of the raw materials of curry powder.
Alias: Glycyrrhiza uralensis Fisch is sweet and warm, with mixed aroma of star anise, fennel and tarragon. It is used as a sweetener and seasoning in cooking, but it rarely has both functions in many spices. As a sweetener, it can replace sugar to increase the color, sweetness and richness of dishes; As a perfume, it has the functions of removing peculiar smell, balancing fragrance and preventing corrosion. Because of its special taste and sweetness, licorice is rarely used alone. Glycyrrhiza uralensis Fisch is easy to absorb moisture, so it should be sealed and stored in a cool place, moisture-proof and moth-proof, and can be stored for a long time.
Usage: Glycyrrhiza uralensis Fisch is commonly used in medicinal diet and dietotherapy in various cuisines in China. For example, licorice Hericium erinaceus lean broth, steamed crucian carp with Amomum villosum and Glycyrrhiza uralensis Fisch, stewed venison with Glycyrrhiza uralensis Fisch, stewed duck with Glycyrrhiza uralensis Fisch, stewed beef with Glycyrrhiza uralensis Fisch, roasted pork with Glycyrrhiza uralensis Fisch and licorice soup.
The most common way is to mix licorice with other spices, put them in cured meat, brine and sauce soup, and balance the taste of cooked food with various sauces. Such as "stewed duck wings with licorice and Siraitia grosvenorii", "stewed eggs with licorice", "roasted chicken at crossroads" and "stewed chicken with licorice". Although the compound spice "Thirteen Fragrances" and the traditional "Bark Ku Tea Spice" of Malaysian Chinese can not be separated from the contribution of licorice, we can't realize its existence.
Introduction: Don't call it Alpinia officinarum, Manjiang, Bergamot Root, Alpinia officinarum, etc. It is the rhizome of Alpinia officinarum, a ginger plant, with high medicinal value, spicy taste and delicious taste as a spice. The surface is reddish brown to dark brown, with fine longitudinal wrinkles and taupe wavy connections, each node is 0.2 1cm long, and there are circular root marks below. Tough, not easy to break, taupe or reddish brown, fibrous, with obvious endodermis ring, scattered in vascular bundle marks, with a faint camphor smell. Alpinia officinarum is tough in texture and obviously lignified in fiber, so it is not suitable for chewing. Therefore, it only plays the role of seasoning in cooking, and only takes its taste and cannot be eaten.
Usage: Alpinia officinarum is often used to remove the fishy smell of animal ingredients and increase the fragrance. Can be used for cooking and seasoning, can be used for pickling food, can be used for stewing fish, and can be used as chafing dish bottom material. The powder is "Liangjiang Powder", which is one of the main raw materials of "Five Spices Powder" and an indispensable ingredient in "Thirteen Spices". Alpinia officinarum is slightly better than ginger in removing fishy smell, enhancing fragrance and serving as a medicinal diet material. It can be used in combination with other medicines for cooking, marinating and stewing dishes.
Introduction: Thyme is also known as Thyme. Thyme, a perennial shrub in Labiatae, has a special aroma and mild spicy taste, and is one of the aromatic plant condiments. China is mostly produced in the north of the Yellow River, especially in the northwest.
Cooking skills: Thyme seasoning can be directly put into the dishes to be cooked, and it is often used to marinate meat, which can remove the fishy smell and improve the taste. It can also be added when marinating vegetables and making soup, which can enhance the flavor of dishes and the delicacy of soup. In Europe, thyme is directly mixed with other seasonings, put into meat stuffing or stuffed into chicken and baked.
Its taste is slightly bitter, but its aroma is lasting and will not disappear after cooking for a long time. It is an indispensable seasoning for cooking broth. It can blend different flavors in food, making it more delicious. It is also an essential seasoning for barbecue.
Introduction: Cumin is also known as daphne arabica and fennel. It belongs to Umbelliferae, the seed of Cuminum Cuminum, spicy. It tastes slightly bitter and spicy. In China, it is only produced in Xinjiang and Hexi Corridor in Gansu. Cumin is the second largest condiment in the world besides pepper. It is the first-class condiment that must be used in barbecue food. Unique taste, rich in oil and fragrant. Cumin is also one of the main raw materials for preparing curry powder.
Cooking skills: Cumin has a strong greasy effect of removing fishy smell and meat, so it is often used to barbecue beef and mutton. Cumin will become more and more fragrant when exposed to oil or heated at high temperature, so it is more suitable for frying, frying, frying and other cooking methods besides barbecue. In addition, because cumin has antiseptic and bactericidal effects, it is not easy to deteriorate in cooking. Processing beef and mutton with cumin can remove the fishy smell, make its meat more delicious and fragrant, and increase people's appetite.
Cumin can be eaten raw or cooked. Generally speaking, cooked cumin with strong aroma is suitable for dipping, while raw cumin should be used in cooking and baking to avoid repeated high temperature leading to the disappearance of aroma. In terms of food, don't think that cumin can only be placed in barbecue. In fact, when frying vegetarian dishes such as shredded potatoes, green peppers and tofu, you can put a little. When cooking, you can use whole cumin, grind it into powder, or buy cumin powder directly.
(To be continued)