What kind of spices do you use to make fontanelles?

If you want to say what raw materials you are making, chicken, duck, fish, meat, etc. are different, the texture characteristics of the raw materials are different, remember to use spices that promote their strengths and avoid their weaknesses.

Material. 1/2 bowl of chili powder, 2 tablespoons sesame seeds, 1 4 teaspoons five-spice powder, Sichuan peppercorns, 2 tablespoons minced garlic, 1 teaspoon minced ginger, light soy sauce (about 2 tablespoons), aged vinegar (2 teaspoons), sugar (2 teaspoons).

Method. 1. Add two spoons of sesame seeds and 1 4 teaspoons of five-spice powder to half a bowl of chili powder (if there is no five-spice powder, you can put it when burning oil.)

Light the peppercorns and fry them on low heat until fragrant, take out the peppercorns before pouring in the chili powder), pour the vegetable oil on the hot pepper powder and stir constantly, let it cool.

Mix 1 tablespoon minced garlic and 1 teaspoon minced ginger into 1 medium. Add light soy sauce (about 2 tbsp), aged vinegar (2 tsp) and sugar (2).

teaspoon) mix well. The ratio of light soy sauce, aged vinegar, and sugar is estimated, and I try to put it every time and taste it right. That's it.

It doesn't have to be, it depends on what kind of flavor you want! You go to a place that sells spices, and the boss usually gets it!

Different dishes are made with different ingredients, which are linked below.

Spice rapeseed used in stir-frying usually refers to coriander seeds, also known as coriander seeds, coriander seeds, coriander seeds, etc. Coriander seeds are the fruit of the coriander plant, which has a strong flavor and aroma, a certain spicy and clear fragrance, and is suitable for seasoning and cooking.

The use of coriander seeds in cooking can add to the taste and aroma of dishes, especially during cooking processes such as stir-frying, roasting meats, and soups. When using coriander seeds, you can grind them into a powder or use them directly, adjusting the amount to suit different dishes and taste needs.

It should be noted that although coriander seeds have aroma and taste, some brothers or people may be allergic or unsuitable to oak, so they need to be adjusted according to their own taste and health conditions when using them.

1.Anise: Also known as big material, star anise, it is often used in traditional meat processing such as boiled and marinated meat products, it has the effect of increasing the fragrance of meat and increasing appetite.

2.Cumin: Commonly known as grain fennel and mat incense.

It can volatilize a specific fennel aroma, has the effect of appetizing and regulating qi, and is a commonly used spice in meat processing. 3.Sichuan pepper:

It is also known as Qin pepper and Sichuan pepper. The aroma is strong and is a good spicy for the flavor of the hemp. 4.

Cinnamon: Commonly known as cinnamon. It is commonly used as a spice in the processing of meat products.

5.Angelica Angelica: It has the effects of removing the fishy, dispelling wind, relieving pain and detoxifying, and is a spice often used in sauce and marinated products.

There are star anise, Sichuan pepper, bay leaves, cinnamon, miso, etc.

1. Octagonal. Star anise (scientific name: illicium verum, is a plant of the family Anise and Anise genus, in Chinese cuisine, star anise is often added in small amounts to fish and meat materials to cook stewed thick dishes such as braised and marinated and five spices, in the Shaoxing area, it is the main seasoning of fennel beans, and fennel beans are named after this.

2. Sichuan peppercorns. In the traditional cooking method of Chinese Sichuan cuisine, Sichuan peppercorns are used in large quantities. With the popularity of Sichuan cuisine, the planting area and yield of Sichuan pepper have also increased significantly. Even the English name for Sichuan peppercorn is Sichuan peppercorn or sichuanese peppercorn (i.e. "Sichuan peppercorn").

Among the traditional home-style seasonings in northern China, Sichuan peppercorns and seasonings are essential stews.

3. Bay leaf (bay leaf).

Bay leaf is a very common seasoning ingredient in European, especially in the Mediterranean, and is reused in North American and French cuisines. Bay leaf is mostly used in soups, stews, seafood, and vegetables. It is common to use the whole leaf without cutting it when cooking, or to tie a few bunches of bay leaves with other herbs and place them in a cooking vessel for easy removal, because the aroma of bay leaves rather than the taste of bay leaves is usually called for in recipes, and its spiciness, which is too intense for diners.

4. Cinnamon bark. Cinnamon bark, also known as cinnamon, laurel, cinnamon or cinnamon, is the common name of the bark of the Lauraceae plant Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, Cinnamon or Sichuan Gui. This product is commonly used in traditional Chinese medicine, and is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine.

Cinnamon bark, also known as cinnamon, was one of the first spices to be used by humans.

5. Miso. Miso, also known as soy bean paste, is made by fermenting soybeans with salt and different koji as the main raw material. In Japan, miso is the most popular seasoning, and it can be used in soups, meat, and hot pot soups. Since miso is rich in protein, amino acids, and dietary fiber, it is good for your health when you eat it regularly, and drinking miso soup can also warm up your stomach when the weather turns cold.

Cold dishes don't need spices, they are nothing more than red oil and stir-fried ingredients.

The combination of sugar, salt, soy sauce or vinegar, salt, and soy sauce is not bad