How to match spices to maximize their fragrance?

In order to maximize the fragrance effect between spices, you can generally prepare the same gram of spices, soak them in water first, and then use them, so as to give full play to his maximum fragrance effect.

1.When stir-frying water spinach, use a lot of garlic. 2.

The Basic Law stipulates that garlic and tempeh sauce should be stir-fried to bring out the aroma. 3.When serving onions as a side dish, be brave enough to scorch them.

4.With a little chicken fat, the mushrooms are fresh and moist. 5.

Don't just steam seafood with raw garlic. 6.Use white pepper to remove the smell and freshness of the fish soup.

Cinnamon + tangerine peel: Forms a strong flavor enhancer, and at the same time can make the meat not easy to get too old.

Ginger + Angelica Angelica: Forms a good fungicide to increase the preservation time of brine, woody aroma + fragrant sand kernels: increases the refreshing taste of marinated vegetables, Cardamom + Sichuan pepper: increases the meat flavor of ingredients.

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32 kinds of spice formula: 1. Five-spice spice recipe: sand kernel, cloves, cardamom, cinnamon, and triadow.

2. The recipe of thirteen spices: 5 parts of Sichuan pepper and big ingredients, 2 parts of cinnamon, sannai, tangerine peel, good ginger, angelica, and 1 part of the rest, and then put them together, which is thirteen spices. 3. Hot pot spice recipe:

5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of oak and plum celery, 5 grams of grass, 5 grams of old buttons, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chinadia, 5-8 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla. 4. Braised pork spices with Liang Bifang: star anise, cinnamon, cumin, licorice, sannai, glyco, pepper, sand kernel, grass cardamom, grass fruit, cloves.

The main ingredients in the spices account for about 30% of the total. Auxiliary materials account for about 55% of the spices.

The combination of pickled vegetables and spice packets should be divided into primary and secondary, that is, main spices and auxiliary spices. The main spice is determined according to the flavor type we need, such as five flavors, it should not be based on chili pepper and Sichuan pepper, but should be based on star anise, cinnamon and cumin; The spicy flavor is mainly Sichuan pepper and chili pepper, and the amount of main ingredients should usually account for about 30% of the total amount of the whole package.

Other auxiliary materials such as tangerine peel, angelica, grass fruit, kaempfera, grass coar, sand kernel, nutmeg, white cardamom, fragrant fruit, Huoxiang, good ginger, licorice, etc. accounted for about 55%, and the rest such as bay leaves, pai grass, spirit grass, sweet pine, citronella and so on accounted for the remaining share. Such a combination is basically compounded with the skeleton of a spice packet.

Reply. The frying time of aromatic spices is relatively long, and the frying time of bitter spices is relatively short, and the frying time of bitter spices is relatively short.

2.Because the speed of the spices is different, the spices that are slow should be fried first, and the spices that are fast should be fried in the pot first, so that the spices can be fragrant and tend to be the same, so as to ensure that the flavor of the hot pot or brine remains unchanged.

Spice knowledge and compatibility skills:

1. Some of the fragrant substances of many spices are fat-soluble (except for mint and perilla), which cannot be completely volatilized after hydrolysis, and must also undergo oil hydrolysis. When the spices are put into the pot, we should pay attention to the order, the slow fragrance (such as star anise, cinnamon, grass fruit, etc.) should be put first, and the fast fragrance (such as lemongrass, thyme, bay leaves, cumin, etc.) should be put later, so that the spices tend to be the same. Generally speaking, the fragrance is fast because the particles are small, and the fragrance is slow because the pieces are relatively large, so the star anise, cinnamon, grass fruit, etc. can be crushed and put into the pot with the fast fragrance.

2. The spices themselves have some peculiar smell and bitter taste, before using it, we should think about removing these peculiar smells and bitter tastes, the peculiar smells and bitter astringencies contained in aromatic spices are small, and most of the peculiar smells can be removed by soaking them in water, and the impurities and peculiar smells contained in bitter spices are more, or they are boiled in boiling water for a minute to achieve the effect of softening the fragrance of traditional Chinese medicine.

3. When using spices, we should be based on the principle of preferring less to more, especially long sarsa, grass fruit, cloves and other fragrant spices must not be too much.

Secret thirteen incense.

Ingredients: 500 grams of star anise, 200 grams of kaempfera, 150 grams of cloves, 500 grams of cumin, 400 grams of grass fruit, 400 grams of white cardamom, 500 grams of bay leaves, 300 grams of dried herbs, 600 grams of spirit grass, 600 grams of grass rows, 500 grams of cumin, 300 grams of cinnamon, 800 grams of dried ginger.

Method: The above raw materials are stir-fried over low heat, cooled and ground into fine powder.

This spice powder is suitable for: roasting, mixing, stir-frying and other dishes that require rapid aroma, such as barbecue or fried vegetables and then slightly stir-fried, it is more convenient to use and very practical.

Ingredients for Qixiang sauce: 5 kg of Pixian bean paste, 3 kg of pickled pepper sauce, 2 kg of glutinous chili pepper, 15 kg of salad oil.

Spices: 500 grams of star anise, 400 grams of grass fruit, 400 grams of fragrant fruit (fragrant fruit is the mature seed kernel of the fragrant fruit tree of the Lauraceae plant, with a special aroma), 500 grams of cumin, 500 grams of bay leaves, 400 grams of white cardamom, 500 grams of spirit grass.

Method: first heat the oil to Pixian bean paste 5 kg, pickled pepper sauce 3 kg, glutinous pepper pepper 2 kg with low heat to fry fragrant, then add star anise, grass fruit, fragrant fruit fry for 10 minutes on low heat, then add 500 grams of cumin, 500 grams of bay leaves, 400 grams of white cardamom, 500 grams of spirit grass, and then fry for about 15 minutes, pay attention to the heat while frying, and keep turning to avoid sticking to the pot, and then simmer in the pot for half an hour away from the fire, after cooling, use a meat grinder to grind, at room temperature can generally be stored for 60 days.

This sauce is suitable for: roasted, stir-fried, stewed, stewed and other dishes, such as braised rabbit, braised elbow, braised fish, etc. If the temperature is high in summer, you can also refrigerate it, and the effect is the same.

Can be formulated on a 1:1:1 basis. After formulating, smell it, how, and adjust the recipe again. Smell it, how, adjust the recipe again...

And so on until you are satisfied. A satisfying formula is the desired formula.

Introduction: People can't do without spices when they eat and cook, so how to match spices to make them more fragrant and delicious? Any tips? Let's find out.

First, the spice matching tips

We find that when cooking, the combination of spices is very important, so we must master the ratio between them, especially pay attention to a ratio between them, at this time if you want to make some duck meat, it is best to put more white paper when we match spices, if we are making pork, we should put some woody aroma when we are cooking, if we are cooking beef, we can put more cinnamon, so when making rabbit meat, we can put more tangerine peel, These ratios will make the food tastier. We know that the recipe of spices generally has star anise fried fruit, cloves, cinnamon, sand kernels, white button pepper and cumin licorice, and there are other accessories, they taste very fragrant together, so the taste is particularly fragrant when making braised vegetables.

2. Make food tastier

Usually, whether we are boiling soup or cooking, or mixing cold dishes, we can add more of these delicious seasonings, but the ratio must be appropriate, and some salt must be added. So we will find that he needs some recipes, and when we are making marinades, he also needs to make brine, and at this time, color retention sugar and chili peppers need to be done. If we eat hot pot at this time, we can also mix some small spices, so we can put some soy sauce pepper and peanut butter, which are very delicious, and when eating hot pot, you can adjust some small ingredients according to the taste, you will find that there will be some garlic juice or coriander, these are very delicious spices, for many people spices may taste more delicious, we know some food, because of spices, its taste becomes more special, This is the time to bring out some of its deliciousness.

Introduction: Some people also like to rent and make some spices at home, so you must pay attention to some things. <>

If you usually like to make spices, you must see what kind of spices are suitable for you according to your own situation. During the production process, you can take a look at how to make a reasonable combination. I believe that there are many people who like to eat braised meat very much, and the most famous thing in braised meat is spices, and any food eaten with this spice is more fragrant.

If you don't know how to match, you can also ask for other people's opinions, some people will become a technical problem in the process, then you have to work hard to overcome and solve these problems, then it will be more delicious when eating. <>

When matching, if you want to be more fragrant, you must make a good recipe, so that the spices you make yourself are also better. You can choose to learn to make braised vegetables from the master, so that the combination is not only delicious, but also has a lot of seasonings. A Yunli people will eat all kinds of braised meat during the New Year, because the braised meat is delicious, so there are many people who want to make spices, at this time, don't blindly concoct the spike, otherwise it will also bring danger to the body.

If you want to learn, you can go to some special places and let some teachers teach you, they are already very experienced, so you can also get a lot of things. <>

When everyone is making something, they must combine it with their own physical condition and then make adjustments. No matter what kind of food you want to make, you must always see what kind of food you can make, and if the food you make is delicious, then you must let others taste it. You can adjust your usual methods to be sure to dry the things that should be dried, so that it is quite good, and you can't let the spices become moldy, which will also be harmful.

When making spices, you must add ten things to bury three spices and fennel and sesame oil, so as to make the spices more flavorful, and the mask will feel better, but you must pay attention to the proportion, if the amount is too much or too little, or there will be problems.

This should be determined according to the choice of ingredients, such as pork can be paired with large ingredients, fish food can be paired with chili, and some other meats can be matched with sail and thirteen spices, and you must pay attention to the characteristics of spices and pay attention to whether it is appropriate.

You can match the jujube ridge with pepper, cinnamon, angelica, nutmeg, cloves, and cumin. Be sure to grasp the good amount of Zheng Chun, pay attention to the proportion of spice stool penetration, and don't put too much, so as not to affect the taste of the meat.