What are the names and functions of various ingredients?

There is only one kind of big ingredient, star anise.

Star anise, also known as anise, star anise, big spice and anise (in some places, anise does not refer to star anise), is a plant of the family Anise in the order Star anise. The dried fruit of the same name is one of the seasonings in Chinese cuisine and Southeast Asian cuisine.

Value:

1. Star anise is widely used in cooking, mainly used in cooking, frying, marinating, sauce and roasting and other cooking processing, often added in the production of beef, rabbit meat dishes, can remove fishy odor and other peculiar smells, add aromatic odors, and adjust the taste, enhance appetite.

2. When stewing meat, star anise is put into the pot under the meat, and its fragrance can be fully hydrolyzed and dissolved into the meat, making the meat taste more mellow.

3. When making cabbage in soup, you can add salt and star anise to the cabbage and cook it together, and finally put some sesame oil, so that the dish has a strong meat flavor.

Star anise, fennel, cardamom, cinnamon.

**There are some of them for sale above, and they are also available on the market.

1. The big material is star anise (scientific name: illiciumverum), also known as fennel, star anise, anise (in some places, anise does not refer to star anise), is a plant of the family Anise of the order Star anise. The dried fruit of the same name is one of the seasonings in Chinese cuisine and Southeast Asian cuisine.

2. The bark is gray to reddish-brown. Elliptic, entire-margin, single-leafed, lanceolate, leathery, short-stalked, 6-12 cm long, 2-5 cm wide, transparent oil spots visible on the upper surface. Blooms in spring and autumn.

The flowers are solitary in the axils of the leaves. There are 3 yellow-green sepals; 6-9 perianths, pink to dark red. Fall to spring of the following year.

The aggregate fruit is star-shaped octagonal in shape, 1-2 cm long, 3-5 cm wide and <1 cm high. When ripe, it turns from green to yellow. The tips of the follicles are blunt or blunt-pointed, each containing a 6 mm long seed.

Is it a dry condiment for cooking?

Commonly used knowledge of big ingredients Star anise: also known as anise, with sweet taste and rich fragrance, is one of the raw materials for the preparation of five-spice powder, has an appetizing effect, has the effect of highlighting the aroma of meat in boiling beef broth, and the shape is complete when purchasing, the horns are cracked, and the light brown seeds are exposed. Cumin:

The fragrance is strong, has the effect of strengthening the stomach, for beef, mutton and offal ingredients, it has the effect of removing peculiar smell and relieving greasy, and has a preservative effect. When purchasing, it is better to have a yellow-brown color and smaller particles. Lilac:

It has a strong aroma with a spicy and slightly bitter taste, but when cooked, it turns mild and sweet. It can be used as a whole or ground powder as a spice to eliminate the fishy smell of meat, and is one of the ingredients of five-spice powder, Indian curry powder. Sannai:

Also known as Kaempfera, also known as sand ginger, the taste is fragrant, warm, with the aroma of camphor wood, which can balance the taste of other spices, and is generally not used alone, and is a commonly used spice in Western seasonings. The flakes are mostly used for stewing and braising them, while the ground ones are used for grilling. Sichuan pepper:

It has a strong aromatic smell, numb and spicy, long-lasting fragrance, used for cooking, has the effect of increasing flavor, relieving greasy and removing fish, due to the obvious taste, mixed with other spicy materials to balance the taste, it is a spice often used when cooking beef and beef offal. Sand kernel: Sand kernel is a warm tonic medicinal material, is the seed of the moon peach, fragrant and stomach-healthy, with volatile oil.

Adding to the marinade and cooking together can remove the smell of meat such as mutton and duck, and can also make the marinated products have a unique flavor. Angelica dahurica: also known as Angelica dahurica, Angelica chuanensis.

It is a commonly used beauty herb, and also belongs to cooking spices, which is slightly bitter and sweet, can remove the smell and increase the fragrance, and also has the function of antibacterial. Do not use too much to avoid bitterness.

1.If you stew soup, it is white button, grass fruit, tangerine peel, and angelica are more commonly used; 2.If it is braised in the red, it is star anise, tangerine peel, bay leaves, and Sichuan peppercorns; 3.Stir-frying, generally peppercorns, pepper, or five-spice powder, according to personal taste.

Didn't this brother copy it That's all you want to know It can be said that all the things on the Internet are these It's useless to just understand and don't see the real thing People know you you don't know people Go to the spice shop and walk around Knowing and doing it again Braised a chicken Braised a duck It feels wrong Not fragrant When the time comes, I will ask You will answer one by one What can only be done to understand Only then can you know what to ask.