Each spice has its own characteristics and uses, and when used correctly, they can make the dish richer and more delicious, while the wrong use can have the opposite effect and ruin the taste of the food itself.
Without further ado, let's get straight to the point.
1: [Sichuan pepper]:(Green peppercorns, red peppercorns).
The taste is spicy, fishy and fragrant. Green peppercorns have a light fragrance, while red peppercorns have a strong fragrance. However, the numbness of green peppercorns is much stronger than that of red peppercorns. Therefore, if you have requirements for the hemp degree of the dish, choose green peppercorns, and choose red peppercorns if you are more concerned about the fragrance.
Pepper. 2: [Octagonal]:The taste is intense and sweet. Remove the smell and add aroma. However, stewed soup is easy to make the soup black, which is suitable for braised and braised pork.
Aniseed. 3: [bay leaf]:Highly fragrant condiments, with a strong spicy flavor, have a high degree of compatibility with all meats, remember the dosage: only one or two slices are needed for seasoning.
Bayberry. 4: [Cinnamon]:The fragrance is sweet and spicy, a good hand for removing the smell and relieving greasy, one of the raw materials of five-spice powder, and the cooking and marinating of various meat dishes are suitable.
Cinnamon. 5: [Cumin]:The effect of freshness, fishiness and flavor enhancement can be used in beef and mutton and fish dishes. Pick the green color to buy, the fragrance is stronger.
Cumin. 6: [Good ginger]:Domineering scent. It can remove strong fishy smells, such as offal, beef, mutton, and fish food. The smell is strong, so pay attention to the right amount.
Ginger. 7: [Licorice]:The front taste is fragrant, and the back taste is slightly sweet. It plays a role in stabilizing the fragrance, adjusting the spiciness, and increasing the sweetness of the brine. Mostly suitable for brine.
Licorice. 8: [Nutmeg]:Auxiliary flavor type, increase flavor and remove peculiar smell, can improve the freshness of meat quality, improve the taste of meat quality. It is generally suitable for dishes such as braised and marinated, fried and baked.
Nutmeg. 9: [Grassway]:To remove the smell and relieve greasy, the fragrance itself is not prominent, but its unique "deboning fragrance" is famous. It can promote the separation of bone and flesh, so that the ingredients are more flavorful. It is generally used for meat with bones, such as chicken, duck and goose, beef and mutton, etc.
Grass-cardamom. 10: [White Kou]:Auxiliary fragrance, bitter smell. If you put too much spice in heavy fat ingredients, you can add it to adjust the problem of too heavy taste. It is the best partner with citronella in Chaoshan brine, which can make the brine more transparent.
White cardamom. 11: [Grass Fruit]:It is an indispensable part of the production of ingredients such as braised vegetables and sauced beef. It needs to be treated before use, and then put into brine after removing the seeds. The amount of use should be just right, too much braised vegetables will be black and bitter, which will affect the taste.
Grass fruit. 12: [Cinnamon]:Spicy and sweet, with a unique fragrance, it is common in Western food. It is not the same type as cinnamon, its color is brownish-red, and the curl is larger.
Cinnamon. 13: [cumin]:It has a strong aroma and can be used in many cooking methods except grilling. Such as frying, stir-frying, cooking, frying, the more famous are cumin mutton, cumin gluten, etc.
Cumin. 14: [Citronella]:Lemon-flavored, with a certain spicy taste, has a wide range of applications in cooking around the world. Such as Thai lemon chicken, lemon fried shrimp, etc.
Citronella. 15: [Male Lilac]:The fragrance is intense, explosive, and it is a very penetrating spice. So be sure to strictly control the amount of it. It can be used in cooking and brine for general meat, because of its strong explosive power and penetrating power, it can make the dish last for a long time. (100 kg of brine is used up to 10-16 grams).
Male cloves. 16: [Yamana]:Also known as sand ginger, it has a mild fragrance and a sandalwood fragrance. Balances the flavor of other spices and is rarely used alone. It is mostly used for stewed and braised dishes, and ground into flour for barbecue.
Yamanay. 17: [Angelica dahurica]:The smell is fragrant, and it has the effect of improving taste, preserving freshness, and preventing spoilage. It has a wide range of uses, especially for beef and mutton. Beef and mutton in the north is one of the essential spices in the cooking process.
Angelica dahurica. 18: [Tangerine peel]:Fruity flavor, which has the effect of removing fishy smell, increasing aroma and adding sweetness. When cooking fish and meat ingredients, adding it can break down fats and sugars, making them easier to soften and absorb flavor.
Tangerine peel. After reading this article, do you have a certain understanding of these mysterious oriental spices? You can be chefs if you use these spices flexibly in your daily cooking process.