What are the spices of thirteen spices, and what are the spices in thirteen spices?

"Thirteen spices" include aster, sand kernels, nutmeg, cinnamon, cloves, peppercorns, spices, cumin, wood, angelica, sannai, ginger, dried ginger, etc. The ratio of thirteen spices: 5 parts of Sichuan pepper and spices, 2 parts of cinnamon, 2 parts of tangerine peel, ginger and angelica, and 1 part of the rest, and then put them together, which is thirteen spices.

What are the ingredients in the thirteen incense.

Thirteen spices belong to seasonings, which refer to 13 kinds of Chinese herbal medicines with their own distinctive fragrances. Generally, there are 5 parts of Sichuan pepper and anise, 2 parts of cinnamon, 2 parts of sannai, good ginger and angelica, and 1 part of the rest, and then put them together, which is "thirteen incense".

"Thirteen incense", also known as Shiquan incense, refers to 13 kinds of Chinese herbal medicines with their own distinctive fragrances, including purple percussion, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, large ingredients, cumin, wood, angelica, sannai, ginger, dry ginger, etc.

It can be pre-mixed into powder, made into liquid extract, or stored separately, and mixed according to the situation when it is time to use. The common ratio is: Sichuan pepper and large ingredients:

Cinnamon Sannai Citrus Peel Ginger Angelica Angelica: Other Materials 5:2:

1。It can be used for stir-frying, boiling noodles, making roasted meat, dried tofu, melon seeds, etc.

Angelica dahurica, Sannai, Sichuan pepper, dried ginger, purple cardamom, sand kernel, nutmeg, cinnamon, cloves, spices, cumin, woody fragrance, good ginger, etc.

The spice in the thirteen incense:

The seasonings in the thirteen spices: angelica, sannai, pepper, dried ginger, purple cardamom, sand kernels, nutmeg, cinnamon, cloves, spices, cumin, wood, ginger, etc.

Thirteen spices are condiments used in cooking gourmet dishes, which can be used for stir-frying, soup, marinating, etc. These spices of thirteen spices are ** in different places, such as Sichuan pepper, Sichuan pepper is planted in many places in China, and is also divided into red pepper and green pepper, and the taste is relatively hemp, and the fragrance is very strong.

I hope mine was helpful to you and I hope you can give a thumbs up at the end! Pro-[yes-yes] [yes-yes].

Questions. Roast duck sauce has those spice recipes.

Roast duck sauce has those spice recipes.

22 grams of star anise, 20 grams of cinnamon, 21 grams of kaempfera, 25 grams of Sichuan pepper, 15 grams of bay leaves, 20 grams of good ginger, 35 grams of pepper, 32 grams of angelica, 55 grams of tangerine peel, 7 grams of cloves, 10 grams of fennel, 6 grams of grass fruit, 11 grams of licorice, 110 grams of dried red pepper, 200 grams of green onions, 100 grams of ginger, 200 grams of sugar, 1100 grams of rice wine, 500 grams of soy sauce, 60 grams of sugar, 210 grams of refined salt, 220 grams of peanut oil, 100 grams of monosodium glutamate, 20 grams of chicken fragrant powder, 50 grams of Sanwu old soup essence, bone broth 15 kg.

Recipe for roast duck sauce: sweet noodle sauce, white sugar, rock sugar, water, oil.

Questions. Recipe for barbecued pork sauce.

Recipe for barbecued pork sauce: soy sauce, oil consumption, hoisin sauce, white wine, sugar.

Cantonese barbecued pork sauce recipe: 100 grams of red yeast rice, 100 grams of honey, 100 grams of bean paste, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of garlic.

Questions. Recipe for roasted duck skin water.

Roast duck crispy water recipe: 15 grams of boiling water, 20 grams of honey, 60 grams of white vinegar, 8 grams of red vinegar, 5 grams of cooking wine.

Questions. Cantonese barbecued pork chicken wings recipe.

Cantonese barbecued pork chicken wings recipe: Cantonese barbecued pork sauce, cooking wine.

Questions. Cantonese barbecued pork sauce recipe.

Cantonese barbecued pork sauce recipe: 100 grams of red yeast rice, 100 grams of honey, 100 grams of bean paste, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of garlic.

Thirteen incense is a powdered seasoning made from 13 kinds of Chinese herbal medicines with their own unique fragrances.

It mainly plays a role in harmonizing the taste of food during cooking. The thirteen incense includes Chinese herbal medicines such as aster, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, large spices, cumin, wood, angelica, sannai, ginger, and dried ginger.

It is best to add thirteen spices before the food is almost out of the pan. Thirteen spices are generally used as seasonings, mainly in stewed meat, shrimp, stuffing, and pickles. When stewing meat food, adding thirteen spices can play a role in removing the fishy smell, increasing the aroma, and at the same time making the meat food more mellow.

Purple knock, sand kernel, nutmeg, cinnamon, cloves, peppercorns, spices, cumin, wood, angelica, sannai, ginger, dried ginger, etc.

Wang Shouyi Thirteen Spices" is a seasoning brand established by Wang Shouyi in 1984. The company was established in April 1998 with a registered capital of 400 million yuan, and the legal representative is Wang Yinliang.

Introduction

Listening to the old man, when making "thirteen incense", the raw materials must be fully dried or dried, crushed and sifted, and the finer the better. Each ingredient should be crushed separately and stored separately, preferably in a non-toxic and odorless plastic bag to prevent the spice from "dampness" or deodorization.

When using, it is not as much as possible, it must be in moderation, because cinnamon, cloves, fennel, ginger and pepper and other materials, although they are natural condiments, but if the dosage is excessive, it also has a certain degree of toxicity and mutagenicity, so it should be used in "rather less than more".

The ingredients of thirteen spices include: green onion, ginger, garlic, Sichuan pepper, star anise, cinnamon, bay leaf, fennel, chili, white sesame seeds, Sichuan pepper powder, salt and sugar.

Thirteen incense, also known as Shiquan incense, refers to the 13 kinds of Chinese herbal medicines with their own distinctive fragrances, including purple percussion, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, star anise, cumin, wood, angelica, sannai, ginger, dried ginger, etc., ground into a seasoning made of powder.

Cinnammon, star anise, bay leaves, cumin, anise, grass fruit, turmeric, tangerine peel, I really can't make it up, take the box yourself to see the ingredients.

Summary. The raw materials of thirteen spices are: Sichuan pepper, nutmeg, cinnamon, cumin, star anise, cloves, woody fragrance, angelica, dried ginger, good ginger, purple knock, sannai, and sand kernels.

The raw materials of the thirteen spices are: Sichuan pepper, nutmeg, cinnamon, cumin, star anise, cloves, wood, angelica cang, dried ginger, good ginger, purple knock, Sannai, and sand kernel.

Can you add, I don't quite understand it.

Because the thirteen raw materials of thirteen incense are all Chinese herbal medicines, after eating thirteen incense, they can play a certain role in nourishing the human body. Star anise can help to expel cold in the body, cinnamon and cloves can nourish the kidneys and nourish yang, and shannai can remove the dampness in the human body. There are also ingredients of good ginger and dried ginger in the thirteen incense, and ginger can sweat and ward off cold.