What is Gansong and what role does Gansong play in hot pot seasoning

A kind of fluffy, black-brown root spice commonly used in spicy hot pot soup or braised vegetables, Chengdu people call it vanilla, Chongqing people call it Xiangxiang, in fact, it should be called Ganxiang, also known as Ganxiangxiang. The smell of Ganxiang is spicy, similar to a strong smell of turpentine, which has the effect of regulating qi and relieving pain, opening up depression and awakening the spleen, and is used as a traditional Chinese medicine for chest and abdominal distension, stomach pain, vomiting, loss of appetite and indigestion. This spice is added to the spicy hot pot soup stock or brine for its rich aroma.

However, it is necessary to pay attention to the grasp of the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".

If satisfied,

Awaken the spleen and stomach, cool and fragrant! In addition, it can also play a role in the effect of adding fragrance to all ingredients.

Hello, it is recommended to put less jatamansi, the smell is larger, generally remove the odor, and increase the fragrance of the food itself.

Lilac with

Tulips are mutually reinforcing, because cloves are afraid of tulips, so the two cannot be used together.

Cloves can be and star anise. Cinnamon. Cumin.

Lilacs are afraid of tulips, and the two cannot be used together.

Aniseed. Cinnamon. Cumin.

Licorice. Yamanay. Gan Song.

Pepper. Sand kernels. Grass cardamom.

Grass fruit. Clove. Ginger.

Spring onion. It can be mixed, which is used to cook the meat recipe and to increase the flavor of the meat.

Mix oil with a small amount of additives.

Commonly used to increase fragrance are cinnamon, star anise, sannai, cumin, gansong, spirit grass... It's up to you.

Ingredients: 20g dried chili peppers

Excipients: appropriate amount of sugar, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of white sesame seedsStep 1: Take the dried chili pepper and pick it, wash it and dry it.

Step 2: Chop and put in a grinder.

Step 3: Then grind.

Step 4: Pour into a bowl.

Step 5: Add salt.

Step 6: Add sugar.

Step 7: Add Sichuan pepper powder and white sesame seeds.

Step 8: Then heat the oil in a wok.

Step 9: Pour into a bowl when heated.

Step 10: Finished product.

Malatang recipe Malatang's bottom sauce recipe: 20 catties of butter 1 box of Pixian bean paste (24 catties) 7 packs of "three five" hot pot base Butter and chicken fat in the pot The ratio is about 3:7 Burn it over low heat until a certain temperature, put white sugar or rock sugar into the boil, and then put in the ginger foam and garlic foam After stir-frying, put in the bean paste Fry the bean paste and dry the bean paste Spice recipe:

Grass fruit, fragrant sand, cinnamon, cumin, star anise, Sichuan pepper, cloves, white cardamom, bay leaves, samanai, paica, licorice, pluck, angelica, vanilla (Gansong). The spices are wrapped in gauze. Place in a pot.

Stock recipe: 1 beef leg bone, broken. 2 chicken bones.

The final recipe for making the soup base: 50 kg of broth, add spices and boil for 10 minutes, 3 spoons of spicy hot sauce (about catty) and then boil for 10 minutes, 20 grams of salt, monosodium glutamate, A+G powder or other freshness enhancers.

Then use the boiled soup to scald your skewers

Mill into powder. You can also chop it with a knife as much as possible.

Minced peppercorns. (It is also cooked in a non-greasy pan.) Fragrant. Then make the minced garlic. (Depending on the amount of chili pepper and personal preference.) )

above the seasoning. Put the garlic and vinegar last.

Put oil in the pan (the amount of oil depends on the amount of chili peppers.) No chili peppers are fine. You can also put sesame oil directly. It's better after heating.

Let the oil cool. Mix in the chili peppers. Then stir. Add garlic and vinegar. After adjusting. Place in a glass bottle. Eat as you go. Coleslaw. Noodles. The ingredients for stir-frying. Anything goes.

Chop together with chili pepper and garlic, then add a little salt, seal for more than two days, and you're good to go.

Put the chili powder and a small amount of Sichuan pepper in a bowl, boil the oil in the pot until it is 90% hot, then cool it to 60% hot and pour it into the bowl, and the chili sauce will be fine.

What a rabbi, who grew up furiously in the hope of men, what a chieftain, who walked alone, uttered a cry of victory in agony haha, did not see the figures of separation one by one.

Rather, only one was seen, in his old coat, in his drooping breeches, far from town

Sichuan brine production:

Ingredients: 25 grams of star anise, 15 grams of cinnamon, 15-25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3-5 grams of gannai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of cardamom, 15 grams of grass fruit.

5-15 grams of cloves, 10 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350-500 grams of rock sugar, 15 grams of monosodium glutamate, 350-500 grams of refined salt, 5000 grams of fresh soup, 20 grams of refined oil, 2 gauze bags.

Preparation: 1 Divide star anise, cinnamon, cumin, licorice, sannai, gansong, pepper, sand kernels, grass cardamom, grass fruit, and cloves into two parts, put them in gauze bags, wash and pat the ginger, and green onions.

Root ties. 2 Heat the rock sugar, crush it, 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 well, it will become a sugar color.

3 pots on the fire, mixed with 5000 grams of fresh soup, put in ginger and shallots, add refined salt, monosodium glutamate and sugar, and then add spice packets, after boiling, change to low heat to boil until fragrant, that is, fresh brine.

Cantonese brine production: white brine;

Ingredients: 5 kg of water, 50 grams of cinnamon, 50 grams of sand ginger, 20 grams of tangerine peel, 50 grams of licorice, 50 grams of bay leaves, 30 grams of star anise, 30 grams of Sichuan pepper, 400 grams of Huadiao, 500 grams of rose wine, 200 grams of refined salt, 100 grams of monosodium glutamate.

Method: Put the dry ingredients into a gauze bag, put them in boiling water, and add the taste and wine after tumbling.

General brine: Materials: 3 kg of water, 3 kg of light soy sauce, 20 grams of Huadiao, 300 grams of rock sugar, 100 grams of ginger, 200 grams of green onion, 200 grams of light soy sauce, 50 grams of star anise, 100 grams of cinnamon, 100 grams of licorice, 30 grams of grass fruit (grass cardamom), 30 grams of cloves, 30 grams of sand ginger, 30 grams of tangerine peel, 1 monk fruit, 100 grams of red grain rice

Preparation: Burst the ginger and green onion in hot oil, then boil the mixed water, light soy sauce, Huadiao wine, and rock sugar in the liquid, boil over slow heat, and put the spice package into the green onion and ginger, and boil it for 30 minutes for the first time.

Refined brine: Ingredients: 3 kg of light soy sauce, 2 kg of rock sugar, 300 grams of dark soy sauce, 200 grams of Huadiao, 20 grams of licorice, 20 grams of cinnamon, 20 grams of star anise, 5 grams of cloves, 10 grams of Sichuan pepper, 10 grams of cumin, 20 grams of bay leaves, 10 grams of grass fruit (grass cardamom), 15 grams of tangerine peel, 1 monk fruit, 50 grams of red grain rice, 100 grams of ginger, 150 grams of green onions, 200 grams of raw oil.

Method: Mix light soy sauce, rock sugar, and Huadiao and boil over slow heat, then put in the spice packet. Put the red grain rice in a separate bag, put in the burst ginger and shallots and simmer for 2 hours, and finally use dark soy sauce to adjust the color.