Seek a detailed explanation of the role of monk fruit, grass fruit, cumin, and aniseed in cooking

Grass fruits, large and small fennel are suitable for brine, curry and other dishes; Monk fruit (which has the effect of moisturizing the throat) is generally not included in the dish, and can be added to herbal tea (such as five-flower tea), or it can be directly soaked in hot water to drink.

These are all ingredients, there is no conflict, it seems that Luo Han Guo is a medicinal herb, and I haven't heard of Caoguo The remaining two braised pork are commonly used! Hey.

Seasonings are all thought up by people, as long as you are willing to spend a little time and energy, try more, and match other people's seasonings together, you can make your own unique seasonings Attached; People have to create something new to make progress.

Hehe, it's hard to answer this question, because the seasonings generally belong to traditional Chinese medicine, and those who have to have professional personnel to study the ingredients in them can explain. I know that cinnamon contains a lot of oxidation, and I don't want to put it in more ways when cooking.

First, the production of brine.

One? Formulation. 1 star anise 25g 2 cinnamon 15g 3 cumin 15 25g 4 licorice 10g 5 sannai 10g 6 gava 3 5g 7 Sichuan pepper 20g 8 sand kernel 10g 9 grass cardamom 5g 10 grass fruit 15g 11 cloves 5 15g 12 ginger 100g 13 green onion 150g 14 Shao wine 100g 15 rock sugar 350 500g 16 monosodium glutamate 15g 17 refined salt 350 500g 18 fresh soup 5000g 19 refined oil 50g 20 gauze bags 2.

Two? Modulation. 1. Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernels, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Three? Issues to be aware of:

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not make a difference. , because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 to lose umami, and the temperature of brine boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little sweet to the brine.

4. Cloves contain eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade.

Generally, the spices, peppercorns and bay leaves are enlarged, and the function is to flavor.

The octagonal (large material) petal angle is neat, generally 8 corners, the petal is pure and thick, the sharp angle is straight, and the pedicle handle is curved upward. The taste is sweet and has a strong and special aroma. It is a special product of our country, with a special aroma, commonly used in the production of cold dishes and stewed and stewed dishes, and is also the main raw material for processing five-spice powder.

Zanthoxylum bungeanum maxim), alias:

Pepper, pepper, Qin pepper, Shu pepper, Sichuan pepper or mountain pepper. It is a deciduous shrub or small tree of the Rutaceae family and Zanthoxylum bungeanum family, which can be a solitary plant and a protective thorn hedge. Its peel can be used as a seasoning, and can extract aromatic oils, and can be used in medicine, seeds can be edible, and can also be processed to make soap.

Bay leaf, also known as laurel leaf, lauraceae evergreen tree, sweet laurel (laurus nobilis) leaves. A popular spice used in pickled or impregnated foods, as well as in stews, stuffings and fish. The taste is fragrant, but slightly bitter.

The essential oil content is about 2%, and the main component is eucalyptol (C10H18O). Dried bay leaves are smooth and shiny, and are usually used whole and removed from dishes after cooking. or made into bay powder**.

Sweet laurel is native to the Mediterranean coast and has been cultivated since ancient times. In ancient Greece, lei leaves were used to make garlands and wear them on the heads of winning athletes. In the Middle Ages, bay leaves were used for medicinal purposes.

The effect of the herbs applied to the barbecue is to relieve the fishy smell of the raw materials and enhance the fragrance. It is recommended to go to the farmer's market to buy it directly, and there is no taste guarantee for yourself. In addition, the seasoning herbs used for the fragrance of different ingredients are also different.

Roast duck sauce: kaempfera, tangerine peel, ginger, pepper, chili.

Spices: star anise, cinnamon.

Roast chicken: Don't avoid it. Titian with star anise, cinnamon.

Roast lamb sauce: cumin, cloves, passion fruit, lemon zest.

Spices: star anise, cinnamon.

Grilled fish to remove the fishy ingredients: lemon, Sichuan peppercorns.

Spices: pepper, cumin.

Add some cumin powder and cinnamon powder It is very fragrant.