If you want to make your dishes taste good, what spices should you add to your dishes?

To fill your mouth with fragrance, you can put star anise, bay leaves, cumin and five-spice powder. I often use these spices to stew meat, first use star anise leaves to fry the oil in the pot, and then use five-spice powder and cumin powder to season when the dish is almost cooked, the dish can be full of fragrance, especially delicious.

Generally, you can choose to add some sesame oil, pepper oil, or add some pepper, which can make the taste of the dish more tender, and can also enhance the flavor and taste more delicious.

There are many people who like to enlarge the material, also called star anise, no matter what kind of meat they stew. But don't put star anise when stewing lamb. If star anise is put in, the stewed mutton soup will be blackened, and it will also destroy the umami of the mutton itself, and the mutton will not taste fragrant.

It was originally a fragrant pot of deliciousness, because a few star anise were put in, and the whole pot of mutton was "wasted", so when we made stewed mutton, we must not put star anise. Everyone knows that when stir-frying and stewing meat, add some cooking wine to remove the fishiness. But when cooking lamb, never add cooking wine.

Adding cooking wine not only can not give mutton to the fish, but also has some kind of chemical reaction with mutton, after adding cooking wine to stew out of the mutton, eat the slag source is a little sour, not delicious at all, the delicious taste of the mutton itself is gone, and it tastes particularly unpalatable. Therefore, when we usually stew mutton, remember not to add cooking wine.

In addition, cooking wine not only can not remove the smell of beef, but also continue to cause some kind of chemical changes with beef, and after adding cooking wine, the stewed beef tastes a little sour, not delicious at all, and the delicious taste of the beef itself is gone, and it is particularly difficult to swallow. Therefore, when we usually stew mutton, we must not add cooking wine! Stewed lamb chops, the most taboo to put these kinds of condiments, most people are not right, no wonder the beef is difficult to swallow, the soup is not fresh!

So, what is the best seasoning to put in beef cooking? In fact, it is not very difficult, just add these three common condiments is enough, they are: green onion, ginger, and pepper.

The key purpose of adding green onions is to enhance the flavor and freshness of the beef, and make the sauce more delicious.

Adding ginger can remove the smell of beef, we all know the special fat of beef, put some ginger slices, remove the smell, disperse the cold, and also make the mutton eat better and tender. Adding an appropriate amount of pepper can also remove the smell of beef, and at the same time help digestion and increase appetite. Naturally, when putting sesame peppers, you must pay attention to putting them in a sand cloth or seasoning box and then putting them in the mutton soup, so that it is more convenient to eat them in a deficit state.

Chinese specialties, pay attention to food suitability and restraint, and finally share with you the suitable ingredients for beef. When stewing mutton soup, you can add a little radish, which can empty the spring to dissipate the cold and remove the fishy, and taste fresher. When wrapping mutton dumplings, you can use carrots as filling, which is particularly delicious.

When you are making skewer beef, you can add a little cumin powder, barbecue and sprinkle the ingredients, and it tastes fragrant!

In fact, when we stew mutton soup, we only need to add these three seasonings to it, these three condiments are the ginger, green onions and peppercorns that we commonly use in the debate, and we don't need to put other spices into it.

If you make steamed buns, cashew nuts, diced chicken, spicy pot, dumplings or fried corn, you don't need to add some ginger or material cover to burn wine, you only need to add some salt and chicken sedan stuffed silver essence.

You can put ginger slices, you can put green onions, you can put cooking wine, these things can better remove the fishy smell and make the food more delicious.

Pastry is a very popular one nowadays, the fragrance of noodles is very good, and there are many ways to make it, so many people eat noodles for a long time, but very few are very greasy. Among the many ways to make noodles, the best is actually the best one, because everyone can make fried noodles, but fried noodles are different, and if you don't have a unique condiment, then the fried noodles will not be delicious no matter how you make them. Many people like to put a lot of spicy and oily seeds when eating fried noodles, and there are also condiments such as minced garlic, which can not only make the aroma of fried noodles better and better, but also make fried noodles more and more fragrant.

Therefore, many friends will always have a lot of condiments when they are making this dish. But friends who cook a lot should understand that if you want to make chow mein more and more delicious, just adding condiments is definitely not enough. Then I will introduce to you the tips for making fried noodles, eat cold noodles, don't just add condiments, add a little "it", fried noodles taste more fragrant.

When eating fried noodles, although condiments are very important, but condiments are by no means important to determine whether fried noodles are delicious, because the fragrance of condiments is particularly heavy, there is often a situation where one seasoning taste covers another seasoning taste, so condiments are actually not suitable for a lot, and putting too much will only make fried noodles more and more unpalatable.

And if you want to make the fried noodles delicious, then there is something that must be added. That kind of thing is an animal oil hand stove, it is very likely that many friends usually rarely eat lard, because animal oil is also difficult to buy outside, you must make it at home, you can boil animal oil, no animal oil is enough, no matter how you make fried noodles, it is not delicious enough. The aroma of animal oil is very fragrant, and those who eat it should know that Bi Lian pretends, so when making fried noodles, if you want to make fried noodles delicious, then you must be able to add some animal oil.

Animal oil, no matter what ingredients you do, will make the ingredients sweeter, because the fragrance of animal oil is very good, the nutrients are still relatively high, and you can usually eat lard, you can eat more lard.

Just add these three common condiments, they are: green onion, ginger, and pepper. The key purpose of increasing green onions is to improve the flavor of beef deficiency, improve the freshness, and make the sauce more delicious.

Adding ginger can give beef to the fish, we all know that Tong carries the special fat of beef, put some ginger slices, go fishy, disperse the cold,

It must be steamed dumplings, scrambled eggs with tomatoes, chicken stewed with mushrooms and pork ribs stewed with beans.

Tofu, beef, hairtail, chicken wings, sweet potatoes, these foods will taste more fragrant with a little other things.

Summary. Hello dear.

There are many seasonings queried, and the uses are also different. There are flavoring, flavoring, coloring, and some are simple embellishments.

Common spices include star anise, cinnamon, cumin, cloves, tangerine peel, bay leaves; Western food with basil, rosemary, thyme, cinnamon, oregano, mint, etc., smells fragrant.

What are the spices that smell fragrant in the seasoning, and what are the flavorful ones? Thank you for your advice!

Dear, hello There are many seasonings queried, and the uses are also different. There are flavoring, flavoring, coloring, and some are simple embellishments. Common spices include star anise, cinnamon, cumin, cloves, aged feet buried in this skin, bay leaves; Western food of basil, rosemary, thyme, cinnamon, oregano, lingye curvature mint, etc., smell fragrant.

The seasonings are salt, sugar, monosodium glutamate, etc., and they don't smell very fragrant. Many seasonings are compounded, and at the same time the color, aroma, and flavor are toned, such as soy sauce and vinegar.

Dear, do you have any questions If not, please give me a thumbs up.

Mainly because of his taste. Coriander, also known as coriander, coriander, coriander, coriander, and starry, is the whole herb with roots of the annual herbaceous plant Coriander of the Apiaceae family. Native to the Mediterranean coast and preferring to grow in a shady place, Zhang Qian of the Han Dynasty brought seeds from the Western Regions through Central Asia to our country, and its morphology is similar to that of celery, some studies have shown that a growing number of edible plants, such as coriander, can reduce overall mortality, diabetes and heart disease risk, while promoting healthy ** and hair, increasing energy, and overall weight loss.

The vitamin C and potassium elements in coriander that soften blood vessels have the effects of dilating blood vessels, reducing blood lipids, blood pressure and cholesterol, softening blood vessels, and playing a positive role in preventing diseases of the elderly. Listening to many people who resolutely do not eat coriander, their taste of coriander is like eating bed bugs, scientists have also studied it, or because of genetic differences, so for them, it is not a picky eater, it is the genes that decide not to love coriander.

The nutritional value of coriander is very high, rich in dietary fiber, vitamin C, potassium and other nutrients, in daily life, we can use it to make mustard, make porridge, make soup, fry and eat, can also be eaten as a side dish, can play a fragrant effect, coriander, alias coriander, Hu Cai, coriander, etc., is the most familiar to people but the flavor of vegetables, people in the north are commonly known as "coriander" (yán suì) like celery, the leaves are small and tender, the stem is slender, the taste is fragrant, it is the soup and drink in the good accompaniment.

For example, in Japan, there are many people who like coriander, they not only eat coriander and drink coriander juice, but also use hundreds of catties of coriander to take a bath, so that the whole body is stained with the smell of coriander to express their admiration. Some people say that genes determine whether they love to eat coriander, which I personally think is unreliable. It may be a matter of preference, like durian, I have never eaten it, I only smell the taste, many people don't eat it, and it is different after eating it.

For those who like coriander, it is an excellent "condiment", whether it is a bowl of noodles, a hot pot, a pancake, only by adding a little coriander, it is considered delicious.

What are the spices that smell fragrant in the seasoning, and what are the flavorful ones? Thank you for your advice!

Chinese dry seasonings mainly include: Sichuan pepper (sometimes sesame pepper), spices, pepper, dried chili, cinnamon, etc., which are the most commonly used; In addition, there are tangerine peel (or hawthorn), clove royal round, cardamom, kaempa, ginger, cumin, angelica, sand kernel, bay leaf, licorice, wood, grass fruit, etc., to count, there are about a dozen kinds. (Other seasonings that are not dry goods mainly refer to onions, ginger, garlic, etc.)

Fennel has a strong smell and is best used to make vegetarian dishes and soy products; Angelica dahurica is used to make beef and mutton, which can remove the qi and increase the umami taste, so that the meat is tender; Cinnamon is used for bacon and boiled intestines, which can make the meat and intestines fragrant and not greasy for a long time; The soup is fragrant with tangerine peel and wood, which can make the smell elegant and fragrant; Grilled fish with kaempfera and ginger, which can not only relieve the fishy fish, but also make the fish crispy and tender, and the aroma is overflowing; Smoked chicken, duck and goose meat, with nutmeg and cloves, can make the smoked taste unique, chewing fresh and fragrant, full of fragrance. Chinese dry seasonings mainly include: bent pepper (sometimes with pepper), big ingredients, pepper, dried chili, cinnamon, etc., which are the most commonly used; In addition, there are tangerine peel (or hawthorn), cloves, cardamom buried reed, kaempa, ginger, cumin, angelica, sand kernel, bay leaves, licorice, wood, grass fruit, etc., counting, there are about a dozen kinds.

Other seasonings that are not dry goods mainly refer to green onions.

Introduction: Due to the fast pace of work nowadays, many people choose to eat pasta. People often say that whether a bowl of noodles is good or not depends on whether the soup is good or not, so bone broth is generally used as the soup base.

In addition to having a good soup base, you should also pay attention to the use of seasonings when adjusting the bottom of the bowl. So what seasonings can make the noodles delicious and fragrant, and at the same time, they can make you forget to return? Let me introduce it to you.

Seasoning usually refers to natural plant spices, including star anise, Sichuan pepper, cinnamon, tangerine peel, etc., but also includes compound aromatherapy materials, but in the Chinese concept, seasonings are also known as condiments, generally used to add to other foods to improve the taste of food ingredients, generally refers to salt, monosodium glutamate, vinegar, thirteen spices, five-spice powder, soy sauce, tempeh, bean paste, oyster sauce, light soy sauce, dark soy sauce, etc., most of the seasonings generally added in daily cooking are used for seasoning and fishy, such as green onions, ginger, garlic, vinegar, etc. At the same time, it also has the effect of enhancing freshness and increasing flavor, and the common ones are light soy sauce and various soy sauces, Maggi fresh or hoisin sauce.

If you say that you roll the dough by hand, then you can add salt to the flour and stir it into a cotton wool shape when you can start kneading the dough, and you must rest the dough after kneading, generally 10 minutes. In the process of resting, you can prepare some seasonings, the most important of which is chicken powder, which is made by a special process based on eggs and chicken bones, and at the same time using compound freshness and flavoring seasonings as raw materials. Chicken powder can not only replace chicken essence and monosodium glutamate, but also integrate the strengths of hundreds of schools, so the taste is more delicious and unique.

The effect is even better if bone broth is available.

What seasonings will be used in the following time, you can also judge according to your own taste, because the taste of the north and south is completely different, the north is mainly based on salty sesame oil, and I prefer to scoop up the noodles, and then pour the marinade prepared in advance for eating, such as fried sauce noodles, but the taste of the north is relatively light, such as Yangchun noodles. Therefore, in the following process, if you pair it with bone broth and adjust the texture of the bottom of the bowl at the same time, then the texture of the whole noodle will become very delicious.