Spices need to be fried in an oil pan, and the difference between not frying? Stir fry by subdivisio

Whether spices need to be fried in a pan and how they are fried depends on the taste and style of the dish you want to make.

First, let's see if you need to fry spices or not. The main purpose of stir-frying spices is to release the aroma and flavor of spices and incorporate them into the oil. In this way, the flavor of the spices can be better brought out and add flavor to the dish.

However, if you want a stronger spice flavor or your spices are fresh, you probably don't need to sauté. For example, fresh cilantro, basil or mint can be added directly to the dish.

Secondly, about whether the spices should be sautéed separately or not, it depends on your dish and your taste. For some basic spices, such as cumin, pepper, ginger, and garlic, you can usually sauté them in hot oil. However, for some more complex spice combinations, such as curry or five-spice powder, it may not be necessary to stir-fry them separately.

These spices can often be added directly to the dish or at the final stage of the cooking process.

Finally, also consider your cooking method. Some dishes require stir-frying spices before adding other ingredients to add flavor and texture to the dish. Some dishes do not require stir-frying, such as in soups or boils, where spices can be added directly to the ingredients.

Overall, whether spices need to be fried in a pan and how to fry them all depends on what you're going to cook, your taste preferences, and the type and state of spices you're using. In practice, you may need to try a few more times to find what works best for you.

Whether the spices need to be fried or how to fry depends on what kind of aroma you need.

Put some oil and fry it to bring out the fragrant, dry pan fried dishes of the cooking feeling.

Not stir-fried is the taste of the spice itself, the feeling in the stewed dish.

There are also some that are cooked in an iron pot without oil and then used, which will produce a roast-like aroma, which is also better.

Depending on how you use it, I really can't give you a more detailed answer.

After frying, the aroma will be larger, and if you don't fry it, the aroma will be smaller. It is possible to copy together.

Spices such as cinnamon and star anise can't be fried, for example, sesame seeds and other fragrant must be fried in advance, otherwise it will not be delicious.

For example, orange peel and cinnamon cannot be fried in advance, because these spices are easy to bake at high temperatures. Star anise and kaempfera need to be fried in advance, because only in this way can their fragrance be integrated into the fat, and the cooked meal will be fragrant.

Which spices can't be stir-fried, and which spices need to be stir-fried in advance?

Hello, the spices that do not need to be stir-fried are licorice, cloves, sand ginger, tangerine peel, monk fruit, and yellow gardenia. Because these spices themselves contain a special fragrance, not only the fragrance is easy to volatilize during the frying process, but also produces a slight bitter taste. The spices that need to be fried in advance are bay leaves, cinnamon, star anise, white cardamom, cumin, dried chili, Sichuan pepper, grass fruit, and white pepper.

Rinse slightly with water before stir-frying, then put it in a hot dry pot and stir-fry over low heat to bring out the fragrance.

Summary. Hello, dear, the spices that generally need to be fried are bay leaves, cinnamon, star anise, pepper, white cardamom, grass fruit, sand kernels, cumin, sannai, dried chili, pepper, white pepper, ginger, long sarsamine and other spices.

Which spices can't be stir-fried, and which spices need to be stir-fried in advance?

Hello, dear, the spices that generally need to be fried are bay leaves, cinnamon, star anise, Sichuan pepper, white cardamom, sand seeds, cumin, Sannai, dried chili, Sichuan pepper, white pepper and filial piety, good ginger Chayunyun, long sarsamine and other spices.

Spices that do not need to be fried include cloves, licorice, cloves, monk fruit, sand ginger, tangerine peel, monk fruit, yellow gardenia, etc.

Hope it helps you and I wish you a happy life.

The spices that need to be fried are: star anise, cinnamon, grass fruit, nutmeg, white cardamom, grass cardamom, sand kernel, ginger, kaempfer, etc. Spices that do not need to be fried are:

Cumin, tangerine peel, bay leaf, angelica slices, cumin, Xinyi, coriander seeds, yellow gardenia, spirit grass, thyme, perilla, pai grass, etc.

Spices such as green onions, ginger, garlic, and pepper must be fried in advance, and spices such as chili leaves and cinnamon should be put in water before putting them in. It must not be fried in advance, otherwise it will be mushy.

Spices such as green onions, ginger, garlic, and chili peppers must be fried in advance, and then spices such as pepper bay leaves and cinnamon are put in after putting water, and must not be fried in advance, otherwise they will be paste.

It is best to fry the spices in the new brine, because the taste of the new brine is light, the peculiar smell of the spices is heavier, and the taste is softer when stir-fried, and it is poured into the brine together with the grease after frying, which not only solves the problem of less grease in the new brine, but also makes the fragrance melted in the grease not wasted, which can be described as killing two birds with one stone. In the subsequent marinating of animal ingredients, these ingredients will inevitably release more oil after a long time of marinating, so even if they are not fried with fat first, it will not hinder the release of fat-soluble flavor substances in the spices.

Cumin, sand kernels, these two spices can not be fried, these two spices will lead to a lack of flavor after frying, grass fruit, star anise, bay leaves, cinnamon these spices need to be fried in advance, so that the flavor in the spices can be revealed.

Star anise, cinnamon, bay leaves generally can not be fried, so it will affect his taste, and then it will be fried very mushy, generally put the white sesame seeds into the pot to fry, so that it will be more fragrant.

Which spices need to be fried and which ones don't need to be fried, let's learn brine spice packets together.

Aromatic spices have relatively few impurities, and the fragrance is relatively fast, usually does not need to be fried, and soaking in warm water for a period of time can stimulate the fragrance. For bitter spices, they should be fried at high temperature in advance to eliminate the bitter and astringent taste.

In the kitchen, for example, all kinds of ingredients, star anise peppercorns, etc., need to be fried in advance before they can be flavored, condiments such as cooking wine do not need to be fried, as well as pork rib powder and so on.

Seasonings play a role as much as the main ingredient in the preparation of a dish, and homemade seasonings with a special flavor will definitely add a lot of color to the dish.

Fish sauce - light soy sauce, refined salt, sugar, rice vinegar and soaked chili powder, broth (or other original soup) to make a sauce. Heat the vegetable oil, add the green onion, ginger, minced garlic and bean paste hot sauce, wait until the fragrance bursts, pour in the juice and serve.

Scallion oil sauce - mince the green onion, pour hot sesame oil, mix out the fragrance, add a little water, refined salt, and monosodium glutamate to mix. It can be poured on top of clinker or dipped in.

Ginger juice - peeled and minced with fresh ginger, added salted water, vinegar, sesame oil, and monosodium glutamate. It can be used for coleslaw or blanched dishes.

Garlic sauce - mixed with minced garlic with soy sauce, vinegar, sesame oil, monosodium glutamate, or coriander (coriander) powdered. It can be used in cold dishes or as a condiment for cooked dishes.

Sesame sauce - add a little water to the sesame paste to dissolve, add soy sauce, vinegar, sesame oil, sugar, monosodium glutamate to mix. It is used in cold dishes or as a dipping sauce.

Curry oil - Heat the oil, add the minced onion, wait until the fragrance bursts, cool a little, and add the curry powder. It can be simmered with ingredients, such as chicken curry.

Tomato sauce - minced onion with a little water and boil for 3 minutes, add peeled and chopped tomatoes, add a pinch of salt and sugar, bring to a simmer, and reduce the heat to thicken. It can be used as a sauce, dipped in cooked food, or sandwiched into bread and steamed bread.

Sweet and sour sauce - add a little light soy sauce, a little water and wine, simmer thickly, add vinegar and remove from the heat.

Wine-flavored barbecue sauce - heat the butter, add the onion and garlic, wait for the fragrance, add red wine, vinegar, refined salt, sugar, mustard, paprika, simmer for 5 minutes, and let it cool for marinating meat to taste, or as a dipping sauce, such as dipping barbecue.