Spice pairing, 32 spice recipes

The ratio of spices is determined according to the dishes to be marinated, and different raw materials require different spice focus ratios. For example, chicken is suitable for angelica, duck is suitable for angelica, pork is suitable for woody flavor, beef is suitable for cinnamon, rabbit is suitable for tangerine peel, of course, all the recipes of spices, star anise, cinnamon, grass fruit, cloves, sannai, sand kernels, baikou, pepper, liskin, cumin belongs to the main ingredients, and the others belong to the auxiliary materials. Whether it's a braised dish, a stir-fried dish, or a cold dish, just remember that as long as the salt is added to the right amount, the dish will not be too unpalatable.

For more detailed information on braised vegetables, you can follow me, look at my previous sharing, from brine production, raw material processing, pickling, marinating, color protection, water retention, fried sugar color, spicy brine, oil marinade, cold dishes have detailed sharing, and we will share our own marinated vegetable methods below:

Recipe: 100 catties of old soup.

80 grams of star anise, 50 grams of Sichuan sand seeds, 40 grams of grass, 60 grams of cumin, 40 grams of Kaempfera, 80 grams of Huoxiang, 60 grams of licorice, 60 grams of white buttons, 50 grams of grass cowardice, 40 grams of Bibo, 60 grams of grass fruit, 80 grams of cinnamon, 30 grams of spirit grass, 40 grams of lemongrass, 15 grams of cloves, 100 grams of black pepper, 80 grams of fragrant fruit, 40 grams of angelica, 60 grams of tangerine peel, 60 grams of bay leaves, 100 grams of coriander seeds, 50 grams of wood fragrance, 40 grams of angelica, the above spices are crushed into large particles and mixed well, If you can't grasp the cooking time of the spices, then the new brine with 1000 grams of spices is more standard. Add 100 grams of dried chili peppers (increase or decrease according to taste) and 50 grams of Sichuan pepper (increase or decrease according to taste).

It seems that you are still a layman, and you have a deep knowledge of how to prepare spices. To make a simple analogy, just like a person's facial features, it looks very simple, just a few parts, how long do you say it is appropriate or how big is it?

If you use a little yourself, you can buy some good ones on the market, there is no need to research. If you want to make your own, you must first familiarize yourself with the smell, character, and taste of spices. But it's expensive!

Xinwen type: star anise, cinnamon, cumin, pepper, cloves are called five spices, generally suitable for family snacks, melon seeds, sauces, etc., with a wide range of applications, suitable for public taste. In general, the five-spice powder circulating in the market is mainly cumin and crushed cinnamon, and there are very few star anise and cloves, so there is no taste.

Spicy type: On the basis of five spices, add green Sichuan pepper, long pine, pepper, cardamom, dried ginger, grass fruit, good ginger, etc., and in the process of firing, appropriate chili peppers should be put in to achieve a spicy and numb taste. The usage is different, in the pepper and pepper can be fried in hot oil to achieve a fragrant feeling, there are also ground into powder, and there are all thrown into the pot to boil water, that is to say, each chef has his own views and hobbies, can play a certain effect.

Strong flavor type: on the basis of general materials, add fragrant sand, nutmeg, cardamom, Xin Geng, imported bay leaves, to make a unique fragrance, such as sausage, roast chicken, braised chicken and high-grade barbecue.

Strange flavor type: grass fruit, grass cardamom, nutmeg, woody fragrance, Kaempfera, Qingchuan pepper, millennium, five plus peel, eucommia and five spices to boil water, this flavor gives people a fresh feeling.

Nourishing type: such as gastrodia, monk fruit, angelica, angelica, cinnamon as auxiliary materials, accompanied by soft-shelled turtle, hen, dog meat, etc., is a great tonic, can aphrodisiac and tonify the kidney, invigorate qi and nourish the middle, and enhance the body's immunity.

Different uses, spices are not the same, it depends on what you think you are used for.

The combination of spices is generally a main ingredient according to the primary and secondary matching, and one ingredient can be matched with each other.

It's more ordinary, like some peppercorns or some star anise, and some other things, I think this combination might be a little better, and there is a lot of cinnamon.

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32 kinds of spice formula: 1. Five-spice spice recipe: sand kernel, cloves, cardamom, cinnamon, and triadow.

2. The recipe of thirteen spices: 5 parts of Sichuan pepper and big ingredients, 2 parts of cinnamon, sannai, tangerine peel, good ginger, angelica, and 1 part of the rest, and then put them together, which is thirteen spices. 3. Hot pot spice recipe:

5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of oak and plum celery, 5 grams of grass, 5 grams of old buttons, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chinadia, 5-8 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla. 4. Braised pork spices with Liang Bifang: star anise, cinnamon, cumin, licorice, sannai, glyco, pepper, sand kernel, grass cardamom, grass fruit, cloves.

Ingredients: 5 French lamb shoulder ribs; rosemary 15 grams; 40 grams of garlic; salt 4 grams; 5 grams of red wine; 3 grams of black pepper; 30 grams of olive oil; 30 g yellow mustard seed paste;

Accessories: 1 potato; 10 cherry tomatoes; 1 onion;

1.Garlic, rosemary finely chopped.

2.Garlic, chopped rosemary, yellow mustard seed paste, black pepper, salt, olive oil and red wine and stir to combine.

3.Blot the lamb chops with kitchen paper (absorb excess water to bake and color) and coat the mixture evenly on both sides.

4.Cover with plastic wrap and refrigerate and marinate for about 3 hours.

5.Brush a baking tray with a layer of oil.

6.Slice the potatoes and onions (about 1 cm thick), spread them in a baking tray and sprinkle with salt and black pepper to taste.

7.Then top the marinated lamb chops. Cut the tomatoes in half and place them in the gaps with a few sprigs of rosemary.

8.Preheat the oven to 230 degrees, place the baking tray in the middle layer and bake for about 25 minutes.

9.Let the grilled lamb chops sit for a few minutes.

10.Simple spice grilled lamb chops finished picture.

Beef soup spice recipe: 6 star anise, 25 grams of licorice, 5 grams of grass fruit, cloves, sand ginger, and tangerine peel. Put it in a small cloth bag, put it into a wok, add 50 grams of ginger, 2500 grams of water and boil for half an hour, then add 1000 grams of light soy sauce, 250 grams of dark soy sauce, 200 grams of sugar, 150 grams of rose wine and boil, and it is ready.

Beef soup is a traditional dish of the Han nationality, the main ingredients are beef bones and beef. The beef soup is particular about the selection of materials, take the cattle in the Jianghuai area as raw materials, boil the soup with beef bones, and must soak the beef when cooking, remove the blood stains, and clean the internal organs before they can be boiled in the pot. Homemade butter is also used to make red oil from fried Huai pepper (red dried pepper).

Beef soup is mainly soup, and the soup is tasteless if it is not mellow, but the scalding methods of beef soup are diverse, and local specialties are used: Huai taro flour, Luohe mung bean cake, Bagongshan tofu skin (1000 sheets, 100 pages), Qiji bean balls, etc. Huainan beef soup is rich in raw materials, full of flavor and thick flavor, and makes people have endless aftertaste.

Due to the variety of spices in different origins, different growth seasons, different picking times, etc., these will affect the content of the fragrance, so there is no unified proportion, in the use of "focus on flexibility, expensive in a reasonable feast", should not be immutable to copy other people's formula, only after continuous use and accumulation, in order to find their own "proportion", the following are some commonly used spice ratio.

cloves: 3 10 (the content of cloves in 10 kg of brine is about 3 grams); Tangerine peel: 6 10;Licorice:

10/10；Grass fruit: 20 10;Grassway: 30 10;Woody:

30/10；Turmeric: 6-10;Taste: cumin, silver thyme, nutmeg, grass fruit, star anise; Go to the fishy smell of seafood:

coriander seeds, sand seeds, ginger, pepper; Flavoring: cinnamon, pepper, cardamom; Bactericidal effect: Sichuan pepper, Angelica dahurica, good ginger.

Spices, also known as fragrance raw materials, are substances that can be smelled or tasted to produce fragrances, and are raw materials used to prepare flavors.