Generally speaking, the proportion of "thirteen incense" should be: pepper, aniseed, cinnamon, kaempferia galangal, tangerine peel, angelica dahurica, each with 65,438+0, and then they are combined to form "thirteen incense".
When making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately, preferably in non-toxic and tasteless edible plastic bags to prevent the spice from "regaining its moisture" or losing its flavor.
When using, it is not the more the better, but the right amount, because cinnamon, clove, fennel, ginger and pepper are all natural condiments, but if used in excess, they also have certain side effects, even toxicity and mutagenicity, so it is appropriate to "use less and use more".
Extended data:
"Thirteen Fragrances of Wang Shouyi" follows the unique raw material formula of Xinglongtang in the Northern Song Dynasty, and is prepared in strict accordance with the theory of traditional Chinese medicine and the requirements of medication, and is carefully processed according to the performance of dietotherapy raw materials, so that the cooked food is full of color, fragrance and taste.
Xinglong Hall has a long history. It was founded in Tokyo (now Kaifeng, Henan), the capital of the Northern Song Dynasty, and specializes in herbs and spices. Its founder was an official who was good at cooking, and later resigned to open a pharmacy in Kaifeng, named "Xinglong Hall".
In A.D. 100 1 year, Xinglong Hall introduced a secret seasoning, which was famous in Tokyo because of its unique performance and was included in the imperial diet for the court to enjoy.
References:
Baidu Encyclopedia-Thirteen Fragrances in Wang Shouyi