Can Chuanxiong be used as a spice?

Chuanxiong is a highly valuable Chinese medicinal materialIt is a medicine and food homologous food, because it has a good effect of increasing flavor and removing fish, and is often used as a spice in cooking. The medicinal value of Chuanxiong as a medicinal material may be somewhat understood by many people, butLittle is known about its role in cooking. In the field of spices, everyone is focusing on conventional spices such as star anise, cinnamon, Sichuan pepper, and bean crown.

In fact, if Chuanxiong is used well in cooking, it will receive unexpected results.

What is Chuanxiong? Chuanxiong is a perennial herbaceous plant of the Apiaceae family, formerly known as Chuanqiao, also known as fragrant fruit. Because it is best produced in Sichuan, it was later renamed Chuanxiong.

Chuanxiong prefers to grow in mild climatesCalling it fragrant fruit doesn't match at all. Whether it is used medicinally or used in cooking, it is taken from its rhizome. ChuanThe rhizome of Xiongxiong is well developed, up to 30 to 60 cm in length and cm in diameter, forming irregular nodular fist-shaped clumps with some small nodulous root marksThe appearance is similar to Tian Qi,The texture is firm, the cutting surface is yellowish-white or grayish-yellow, and there is a corrugated annular cambium.

ChuanxiongThe taste is somewhat similar to angelicaThe taste is bitter, pungent, slightly sweet, and numb. But unlike angelica, it has a special strong fragrance. The taste varies depending on the origin.

For example, Chuanxiong produced in Japan has a bad smell and is not suitable for medicine, let alone a spice in cooking.

The role of Chuanxiong in cooking.

ChuanxiongIt is mainly used for boiling miso soup, brine, etc., and can also be used to boil porridge for beauty. Chuanxiong plays a supporting role in the brine, and the dosage does not need to be much, on the one hand, its effect of removing the fishy and covering the body is very obvious, and it is mostly used to remove or cover the fishy smell; On the other hand, it also performs very well in its fragrance.

In addition to being used in brine, Chuanxiong is used to stew fish or roast fish, and add one or two slices of ChuanxiongIt can have a good effect on removing fishy odor. When stewing lamb, if you add a few grams of Chuanxiong,The smell is all gone, restoring the delicious taste of mutton. In addition, Chuanxiong is paired with astragalus, angelica, red dates, etc., and then added to chicken soup to make porridge, which is nourishing and nourishing.

Application of Chuanxiong in brine Chuanxiong toIt is better to be large and full, solid in texture, yellow and white in cross-sectional color, oily and rich in aroma。After the Chuanxiong is dug out, the impurities are removed, slightly soaked in water, then washed, cut into thin slices, dried and used in brine, or ground into powder.

Chuanxiong is used to make brine or miso soupThe combination of the two can well balance the medicinal flavor, and the flavor is matched with Angelica dahurica, and a small amount of astragalus is added to assist, so that the flavor will be better. Chuanxiong should pay attention to the dosage and dosage in the brineFor 50 kg of water or soup, do not exceed 20 grams of Chuanxiong.

A little Chuanxiong is mixed with an appropriate amount of ginger, star anise, cloves, cinnamon, and sand kernel spices, and marinated meat, such as pig's head meat, pig's trotters, etc., which is fragrant and flavorful.

In addition to its good medicinal value, Chuanxiong also has a high edible value. It is also good to use Chuanxiong as a spice to make meat, and the final food tastes unique. It's just a little bit of a need for everyone's attention, Chuanxiong is a Chinese herbal medicine after all, and we should avoid some foods that will react when we use it, such as it can't be used with Coptis chinensis and talc, and people with high blood pressure and strong liver fire are not suitable for Chuanxiong.

As long as you keep these requirements in mind, Chuanxiong can be a very good plant, which can be used as both food and medicine, the best of both worlds.

In fact, it is possible, and it is used to make spices, its taste is also relatively tender, and the taste is also particularly fragrant and delicious, which is liked by many people and is also a condiment.

Of course, Chuanxiong is not used very much in cooking, but there are also some peers who use it in Sichuan-style brine, which is often paired with Angelica dahurica, which is suitable for poultry or livestock ingredients to enhance the fragrance. The amount of Chuanxiong used as brine is not very much, and generally 50 catties of brine will not exceed 10 grams. In my opinion, Chuanxiong is used for flavoring similar to kaempfera, but it is not as obvious as kaempfera.

OK. Chuanxiong has a good effect of removing fishy smell and odor, and at the same time will make food have a unique flavor, it is mainly used in brine. It not only has edible value, but also medicinal value, which can be used to promote blood circulation and remove blood stasis.

Chuanxiong is a medicinal material, and few people know about the application of Chuanxiong in spices, but they don't know that it is good to use it to produce fragrance and taste. Chuanxiong is a very valuable Chinese medicinal material, belonging to the same source of medicine and food, because it has a very good effect of increasing flavor and dispelling fish, and is often used as a spice in cooking. Chuanxiong Duck:

Wash the duck meat and chop it into pieces for later use. Heat the oil in the pot, stir-fry the ginger until fragrant, then add the duck pieces and fry them slightly burnt, add 1200ml of water, Chuanxiong and seasonings, cover the pot, and simmer over low heat for 1 hour.

Chuanxiong, a traditional Chinese herbal medicine, in the use of Chinese herbal medicine, its role is many, especially in brine, some formula formula is rarely seen. In fact, Chuanxiong can be used as a spice, and its effect of removing the smell and covering the flesh is very obvious.