What are the basic spices and what are their functions?

star anise, cinnamon, bay leaves, grass fruit, ginger, cardamom, chili pepper, Sichuan pepper, etc.; The main function of star anise is to wake up the peculiar smell, adjust the taste, increase the appetite, cinnamon is sweet and slightly spicy, has a strong fragrance, can make the food more flavorful.

Cinnamon bark, Sichuan pepper, angelica, sorghum ginger, 8 jiao, these are the more commonly used spices, mainly to remove the smell, in order to improve the fragrance.

Sichuan pepper and star anise are relatively basic, and I think their role is to enhance the flavor.

The basic spices mainly include: 1. Star anise, which mainly removes odors, regulates taste and increases appetite. Second, cinnamon, sweet and slightly spicy, with a strong fragrance, stewed fish and roasted fish, the taste is beautiful and fragrant.

Third, the aroma and flavor are less important, and they are mostly used for the seasoning of sauce dishes or soups, and in addition, claypot dishes are also used more. Fourth, Sichuan pepper, the main hemp. It is mostly used in Sichuan cuisine.

Fifth, cumin can remove the smell in the meat and make the meat fragrant. Sixth, chili pepper, the taste is mainly spicy. Seventh, the formation skin, mostly used in stewed meat, the main role is to wake up and remove peculiar smells.

Eighth, white cardamom, mainly to remove odor and fragrance, mostly used for braised meat. Nine, Angelica angelica, remove odor and wake up. Ten, cloves, mainly to enhance the flavor, but can not be used too much.

Just a little bit makes it very fragrant. Eleven, cumin, has a unique taste and aromatic taste. It is mostly used for barbecue.

Twelve, grass fruit, rich and spicy fragrance, can remove the smell and increase appetite. These are some of the most common spices. I usually make a dish and make a soup according to the characteristics of the spices.

It can remove the smell, increase the fragrance, and increase the appetite. Make a good meal.

star anise, cinnamon, rich fragrance, used to make marinated food; Grass fruit and tangerine peel have the effect of relieving greasy and fixing taste, and at the same time increase the layering of marinated products; cloves, grass coar, its effect is through the bone incense; Angelica angelica, good ginger, its effect is to remove the fish, and the role of sand kernel is the spice of the fragrance.

Star anise, cinnamon, cloves, sand kernels, grass fruits, angelica, tangerine peel, grass and ginger. Star anise cinnamon brine fragrance Angelica grass pulp fishy mountain Nara ginger and ginger to increase the fragrance and remove the fishy smell, tangerine peel is greasy, grass is deboned, pepper and pepper are all to increase the compound taste

Common spices include cumin, cloves, cinnamon, kaempfera, star anise, grass fruit, white buckle and so on.

1. Cumin.

Very common spices, flavoring, fishy, generally used in braised vegetables.

2. Lilacs. The fragrance is strong, a little numb, and the penetration is very strong, so you must not put too much, and you need to control the amount.

3. Cinnam: The taste is sweet and slightly spicy, which can increase the fragrance. Common cinnamon can be divided into barrel cinnamon, thick cinnamon, and thin cinnamon. The best quality of the barrel cinnamon is earthy yellow, which can be chopped and used, and is often used in stewed meat, roasted fish, brine, etc.

4, Yamana. It is also called Sannai, Sannaizi, sand ginger, sand ginger; The taste is spicy and sweet, and it is put into dishes to play an appetizing role.

5. Quickly search octagonal.

The taste is sweet, there is a strong and special aroma, it is a necessary condiment for marinades, and is also used to make five-spice powder, and can also be used for stewing, boiling, pickling, marinating, soaking and other air chopping methods.

6. Grass fruit. It is also a Chinese herbal medicine with a bitter taste, and it is a spice for seasoning, which can increase the spicy aroma of dishes.

7. White buckle. It is also called white cardamom and white cardamom, as a seasoning, it can remove peculiar smell, increase flavor and spicy, and be full of fragrance. It is a necessary seasoning for brine, which is very suitable for braised duck and braised chicken.