How to match spices to be the most fragrant? How to match the condiments tastes more fragrant

The ratio between <> spices is determined according to the dishes to be marinated, and different raw materials require different spice focus ratios. For example, chicken is suitable for angelica, duck is suitable for angelica, pork is suitable for woody flavor, beef is suitable for cinnamon, rabbit is suitable for tangerine peel, of course, all the recipes of spices, star anise, cinnamon, grass fruit, cloves, sannai, sand kernels, baikou, pepper, liskin, cumin belongs to the main ingredients, and the others belong to the auxiliary materials. Whether it's a braised dish, a stir-fried dish, or a cold dish, just remember that as long as the salt is added to the right amount, the dish will not be too unpalatable.

For more detailed information on braised vegetables, you can follow me, look at my previous sharing, from brine production, raw material processing, pickling, marinating, color protection, water retention, fried sugar color, spicy brine, oil marinade, cold dishes have detailed sharing, and we will share our own marinated vegetable methods below:

Marinade formula: 150 kg of water (basic formula).

80 grams of star anise, 50 grams of Sichuan sand seeds, 40 grams of grass rows, 60 grams of cumin, 80 grams of kaempfera, 80 grams of Huoxiang, 60 grams of licorice, 60 grams of white buttons, 50 grams of grass cowardice, 40 grams of Bibo, 60 grams of grass fruit, 80 grams of cinnamon, 30 grams of spirit grass, 40 grams of citronella, 15 grams of cloves, 100 grams of black pepper, 80 grams of fragrant fruit, 80 grams of angelica, 60 grams of tangerine peel, 100 grams of dried chili peppers, 60 grams of bay leaves, 100 grams of coriander seeds, 50 grams of wood fragrance, 40 grams of angelica.

The above spices are broken into large particles and mixed well, and about 700 grams of spices are added for each 100 catties of vegetables in the future.

The following is the method of increasing or decreasing the meat marinated products on the basic formula of the above marinade:

Braised pork: 40 grams of bergamot, 35 grams of sea cucumber, 30 grams of ginger, 20 grams of woody fragrance.

Braised duck meat: add 60 grams of angelica, 20 grams of cumin, 20 grams of tangerine peel, and 10 grams of grass.

Braised chicken: The basic formula minus Paicao, Lingcao, Bibo, 50 grams of Angelica sinensis, 60 grams of sea cucumber, and 80 grams of yam tablets.

Braised beef: add 30 grams of cinnamon, 40 grams of tangerine peel, 30 grams of angelica.

Rabbit meat: 40 grams of tangerine peel, 20 grams of angelica, animal offal: 20 grams of black pepper, 40 grams of tangerine peel, 40 grams of kaempfera, 30 grams of ginger.

I think all kinds of spices should be matched according to the food we cook, if we cook some beef and lamb, we can put in some cinnamon, bay leaves, grass fruit, if we cook some braised meat, we can go with all the spices.

Generally, star anise, cinnamon, bay leaves and white pepper are used, so that the spices are very rich, and then the taste is also very delicious, fragrant and tender.

We can put cinnamon, peppercorns, cloves, as well as cinnamon, angelica, thyme, cumin, these spices together can add to the flavor of the dish.

Remove the fishy smell of livestock meat: cumin, angelica, nutmeg, white button, kaemp, pepper, cinnamon, ginger, good ginger, pepper, grass fruit, etc.

To remove the fishy smell of aquatic fish, there are: nutmeg, cloves, kaempfera, red buckle, cumin, etc.

Covering up the smell of beany are: cloves, bay leaves, white buttons, etc.

The spices that enhance freshness and flavor include Sichuan pepper, big material, pepper number withered, dried chili, cinnamon, tangerine peel, cloves, cardamom, mountain deficiency pinnai, ginger, cumin, angelica, sand kernel, bay leaf, librique, wood, grass fruit, hawthorn, five plus peel, thyme, fragrant sand kernel, lemongrass, Bi Potato, Angelica, red gardenia, etc.

Condiments need to make the taste fragrant, you need to understand the size, shape, type, ingredients that can be matched, efficacy, etc., condiments can be divided into five types, which are specifically introduced as follows:

1. The Xinwen type has star anise, cinnamon, cumin, pepper, and cloves, which are generally suitable for family snacks, melon seeds, sauces, etc., with a wide range of applications, suitable for public tastes;

2. Spicy type, on the basis of five spices, add green Sichuan pepper, long pine, pepper, cardamom, dry ginger, grass fruit, good ginger, etc., the usage is different, pepper and pepper can be fried in hot oil to achieve a fragrant feeling, and it can also be ground into powder, also.

You can also throw it all into the pot to boil water;

3. Strong fragrance type, on the basis of general material transportation and tease leech, add fragrant sand, nutmeg, cardamom, Xin Geng, imported bay leaves, etc., to make a unique fragrance, which can be used for sausages, roast chicken, braised chicken and high-grade barbecue, etc.;

4. Strange flavor type, such as grass fruit, grass cardamom, nutmeg, wood fragrance, Shannai, Qingchuan pepper, millennium, Wujiapi, eucommia, etc., plus five sides of the incense boiled water, referring to the hidden taste to give people a fresh feeling;

5. Nourishing type, such as gastrodia, monk fruit, angelica, angelica, cinnamon as auxiliary materials, accompanied by soft-shelled turtle, hen, etc., are the condiment ingredients for the big tonic food, which can nourish qi and enhance the body's immunity.

1. The basic principles of spice delivery;

When using spices, we should be in line with the principle of rather less than He Heng and more, otherwise it will be counterproductive, especially if the fragrant spices are put too much, it will produce a stuffy taste.

2. Treatment of spices before delivery;

The spice itself has some peculiar smell and bitterness, so you should find a way to get rid of it before using it. The peculiar smell and bitterness contained in aromatic spices are small, and most of the peculiar smells can be removed by soaking them in water; The bitter fragrance spices contain more peculiar smells, so they are generally soaked in liquor, because alcohol has a dissolving and osmotic effect, so that the peculiar smell in the spices is easier to remove.

3. Stir-fry spices;

Some of the fragrant substances in spices are fat-soluble, and they cannot be completely volatilized by simply soaking, and need to be fried. When frying with oil, pay attention to using low heat and low oil temperature, and do not fry the spices in hot oil. When the spices are put into the pot, we should pay attention to the order of Zen staring, the slow incense should be put first, and the fast incense should be put later, so that the spice fragrance time tends to be consistent.

4. Spices should be reasonably matched when using.

When using, aromatics and bitters should be reasonably matched: in general, the amount of aromatics is slightly larger, and the amount of bitters is slightly smaller.