What are the types of spices? How many types of spices are there?

Xinyi (Mao Tao).

Effect: Fragrance.

Application 1It is often used in stewing, roasting, and simmering various meat ingredients. Generally, when the meat raw material is 1 kg, the amount of Xinyi that needs to be added is 2-3 grams.

2.It is used to make miso soup or brine. Generally, 50 kg of water or soup needs to add less than 15 grams of Xinyi.

Identification It is better to have a dry texture and no impurities at the "peach".

Drain grass (vanilla).

Effect: Fragrance.

Application It is a raw material often used by Sichuan chefs when boiling brine or boiling some spicy semi-finished seasonings. When making Sichuan-style brine, 30-50 grams of grass need to be added for every 50 kg of water or soup.

Identification It is better to have a dry texture, no impurities, and a strong fragrance.

Coriander seed <>

Effect: Fragrance. The application is exactly the same as coriander, except that it has a stronger aroma than fresh coriander. Its uses are mainly twofold:

1.It is used for stewing, burning, stewing and pickling various poultry and livestock raw materials, and generally about 3 grams of coriander seeds need to be added for every 1 kg of ingredients. 2.

When boiling brine or sauce, you need to add 30-40 grams of coriander seeds per 50 kg of water or soup.

Identification It is better to be dry, free of impurities, and rich in fragrance.

Celery seeds. Effect: Fragrance.

The application has the same effect as coriander seeds, but it is much smaller than coriander seeds. There are two main uses for it:1

It is used to stew, burn, stew and marinate various poultry and livestock raw materials, and generally about 3 grams of celery seeds need to be added for every 1 kg of ingredients. 2.When boiling brine or sauce, you need to add 40 grams to 60 grams of coriander seeds per 50 kg of water or soup.

Identification It is better to be dry, free of impurities, and rich in fragrance.

Perilla. Function: Fish meat flavor and fishy material.

Application Whether it is dried perilla or fresh perilla, its main use is to add it when boiling, stewing, and steaming fish head, and the rich perilla aroma can not only cover the fishy smell of fish or fish head, but also enhance the umami of fish head. If the weight of the fish is 750 grams, then you need to add 5 grams of fresh perilla or 1-2 grams of dried perilla.

Identification Dry products are preferably dry, free of impurities and rich in fragrance; Fresh products are not eaten by insects, and fresh products are preferred.

Mint. Function: Meat raw materials to enhance flavor and remove fishy material.

Applications Very versatile:1Fresh mint can be mixed with various meat ingredients, such as chickens, beef, and pigs, and the flavor effect is particularly obvious.

2.You can marinate beef, generally 500 grams of beef can add about 15 grams of mint water. 3.

Use as a garnish to dishes. 4.Use as an ingredient.

Let me give you an example: take 500 grams of beef ribs, wash them, cut them into pieces, and cook them in a pressure cooker until the beef is soft and rotten. Heat a clay pot, spread 100 grams of fresh mint leaves, add 350 grams of cooked beef ribs, pour in 300 grams of hot, pressed beef broth, and serve to heat.

It is better to identify fresh and moth-free ones.

LINK1 Peppermint oil.

Mix the mint leaves and salad oil in a 1:1 ratio, simmer slowly over low heat until the fragrance of the mint leaves comes out, and filter to retain the oil.

Link 2 Peppermint water.

Juice the mint leaves and water in a 1:1 ratio.

Grass cardamom. Function: Fragrance and fishiness.

Application 1It is used to stew, burn and stew various poultry and livestock raw materials, and generally need to add 2 grams to 3 grams of grass cardamom per 1 kg of ingredients. 2.When boiling brine or miso soup, you need to add 20 grams to 30 grams of grass cardamom for every 50 kg of water or soup.

Identification High-quality grass cardamom is gray-brown or dark yellow, hard in texture, difficult to crush, rich in fragrance, and full in individuality.

Cardamom <>

Effect: Fragrance. Application 1It is used to stew, burn and stew various poultry and livestock raw materials.

Generally, 2 grams to 3 grams of cardamom need to be added for every 1 kg of ingredients. 2.It is used when boiling brine or miso soup.

For every 50 kg of water or soup, you need to add about 30 grams of cardamom.

Identification It is preferable to have a strong fragrance, a full individual, and a dry texture.

Five-plus skin. Effect: Fragrance.

Application: It is used to stew, burn and stew various poultry and livestock raw materials. Generally, 3 grams to 5 grams of pentagarchy need to be added for every 1 kg of ingredients.

Identification is preferable to those with thick skin, dry texture and strong fragrance.

Dispel foreign materials. Angelica dahurica.

Function: Cover the fishy smell of fish and the smell of mutton.

Application 1When stewing fish or roasting fish head, add one or two pieces of angelica to cover the fishy smell. 2.

If it is used to stew mutton, you need to add 3-5 grams of angelica per kilogram of mutton. 3.If it is used to make brine or miso soup, do not add more than 30 grams of angelica to 50 kg of water or soup.

Identification High-quality Angelica dahurica has three characteristics: first, the surface is grayish-yellow or light brown, with small pimples that protrude from the transverse skin holes; the second is cut flour white, with a little brown oil spots, into a chrysanthemum heart; The third is that the roots are thick, the skin is thin, and the aroma is strong.

Spices include star anise, fennel, cinnamon, bay leaves, mortar, angelica, nepeta, perilla, etc.

1. Star anise, also known as anise, wood fennel, and large material, is a woody plant. Flavorful spices. The taste is sweet and fragrant.

It is beautiful alone or in combination with other medicines. It is mainly used for animal raw materials such as burning, marinating, stewing, and simmering. It is also sometimes used in vegetarian dishes.

Such as stewed radish, braised tofu and so on. Star anise is the main spice in five-spice powder. It is also the most important spice in brine.

2. Fennel, also known as cumin, grass fennel. It is a vanilla herb and a spice. The taste is sweet and fragrant, and it can be used alone or in combination with other medicines.

The young leaves of fennel can be used as a dumpling filling, but they are rarely used for flavoring. Fennel seeds are mainly used for marinated and boiled poultry dishes or beans, peanuts, soy products, etc.

3. Cinnamon bark, also known as cinnamon, is the bark of the laurel tree. It belongs to the woody plant of the family of fragrant woods. Flavorful spices. The taste is sweet and fragrant, and it is generally used in combination with other medicines, and is rarely used alone. It is mainly used for marinating, roasting, boiling, simmering poultry and beasts and other dishes. It is the main seasoning in brine.

4. Cinnamon branches, that is, the twigs of the osmanthus tree, have the same taste, use, attributes and functions as cinnamon, but they are not as strong as cinnamon.

5. Xiangye, that is, the leaf of the laurel tree. The taste, use, attributes, and functions are the same as cinnamon, but the taste is lighter.

6. Sand ginger, also known as Shannai, mountain spicy. It is a vanilla herbaceous plant. This food spice.

The taste is spicy and fragrant. Raw or cooked food is acceptable. It is better to use it alone or in combination with other medicines.

It is mainly used for animal dishes such as roasting, marinating, simmering, and roasting. It is often processed into powder and used more in Cantonese cuisine.

7. Angelica sinensis is a herbaceous plant with a taste and spice. The taste is sweet, bitter and fragrant. It is mainly used for stewing and boiling livestock or beast dishes. Because of its strong flavor, the amount is very small, otherwise, it will ruin the dish.

8. Nepeta: It is a herbaceous plant and a spice. The taste is spicy, fragrant, not widely used, sometimes used for roasting, boiling meat, mainly used for vegetables.

10. Perilla is a herbaceous herb with dual use. The taste is spicy and fragrant. Not widely used. But it is used to fry snails, the taste is excellent, and sometimes it is used to cook beef and mutton, etc.

Edible: Generally, the Chinese dry seasonings I use mainly include: Sichuan pepper (sometimes sesame pepper), spices, pepper, dried chili, cinnamon, etc., which are the most commonly used; In addition, there are tangerine peel (or hawthorn), cloves, cardamom, kaempfera, ginger, cumin, angelica, sand kernels, bay leaves, licorice, wood, grass fruit, etc., to count, there are about a dozen kinds.

Other seasonings that do not belong to dry goods mainly refer to green onions, ginger, garlic, etc. ）

Fennel has a strong smell and is best used to make vegetarian dishes and soy products; Angelica dahurica is used to make beef and mutton, which can remove the qi and increase the umami taste, so that the meat is tender; Cinnamon is used for bacon and boiled intestines, which can make the meat and intestines fragrant and not greasy for a long time; The soup is fragrant with tangerine peel and wood, which can make the smell elegant and fragrant; Grilled fish with kaempfera and ginger, which can not only relieve the fishy fish, but also make the fish crispy and tender, and the aroma is overflowing; Smoked chicken, duck and goose meat, with nutmeg and cloves, can make the smoked taste unique, chewing fresh and fragrant, full of fragrance. There are many kinds of medical spices, mainly cinnamon, sand kernels, borneol, angelica, Chuanxiong, Huoxiang, lovage, parsnip, angelica, wood, fine spice, bupleurum, houttuynia cordata, motherwort, nootropics, honeysuckle, Xinyi, mint, nine mile, pepper, cloves, ginger, salty lingxian, ephedra, fennel, artemisia, etc., all belong to or come from fragrant plants, are important Chinese medicinal materials, their value in medicine even exceeds the application of spices. Most of the medical spices are used in compatibility, a dose of traditional Chinese medicine, almost one to several flavor of spice plants, Chinese patent medicine is also indispensable to spice plants or their extracts.

For example, fast-acting heart-saving pills are indispensable borneol (borneol); There is musk in the six god pills; Huo Xiang Zhengqi Pill and Zhengqi Water contain Huo Xiang or Huo Xiang Oil. There are also many spice plants that are used for medicinal purposes alone, such as angelica, sand kernels and meat boiled together to achieve medicinal effects; Bupleurum and Houttuynia cordata are made into injections with their volatile parts, which have good medical effects; Wind oil essence, safflower oil, panacea oil, etc. are all drugs prepared with plant essential oils and other main raw materials, and the main ingredients are camphor, borneol, menthol, methyl salicylate, etc.