How much water do you put in one or two spices to boil? How long can you keep the water with dozens

One or two spices are generally boiled by putting 5 to 8 catties of water. The taste is still okay.

If you have one or two spices, it's best to put a pound of water to boil it, so that you can fully boil out the fragrance, which is very good.

One or two spices, you can probably put this, and two catties of water can be boiled, so that you can boil very good brine.

Normally, you only need to add about 10 catties of water, and if you have too much, the fragrance will be reduced.

Hello, almost put half a pot of water in the pot, usually there are a lot of spices or two.

This depends on what you use the spices, if you stew chicken, stew ribs, stew elbows, two scoops is enough for a large thermos of boiled water.

If you have two boxes of materials, put about the same, well, it's especially good if you boil more than two catties of water.

How much water to boil a couple of spices depends on your personal requirements. When the cost of medicine is thicker, the water fee will be less, and the water will be released more when it is lightened.

There are no uniform regulations and requirements for how much water to boil one or two spices. You can add it according to your actual situation.

This can be boiled from here, because this spice can be put a little less, so that its texture and taste can get a good demonstration effect, so it tastes more delicious, basically very delicious.

What kind of water is boiled in one or two spices, click on the Internet to check how much water is generally put to boil it successfully, and what are its ingredients.

How much water do you put in one or two spices to boil? This is based on the actual situation, what can you boil the water for?

How much water do you put in one or two spices to boil? For this question, you should find a chef to consult him, he will tell you how much water should be put in one or two spices, which can be boiled, you can also go to the Internet to search for it, and there should be all kinds of howling methods on the Internet to know the weight of the song.

How much water to boil one or two spices, I haven't cooked this and I don't know, you'd better search for me on the Internet.

Well, what kind of spice you need to give you a professional master, they will provide information on this issue.

You can ** subordinate room software to search for this banana practice. You can also**a**take a look at this incense, you can **** like a calligraphy software and then search for this banana practice.

How much water to boil one or two spices, what you are talking about is good, how much water to put in Iranian spices, I don't have a good word.

How much water to boil one or two spices depends on what you are cooking.

Summary. Hello, I'm glad to answer for you, I've inquired for you; Dozens of spices can be used in decoction water for a day, and spices are a general term for spices (sometimes called spice ingredients) and flavors. In a narrow sense, flavors are not included.

A fragrance is a substance that can be sniffed out by the sense of smell or tasted by the sense of taste, and it may be a "monomer" or a "mixture". Spices can be divided into two categories: "natural flavors" and "synthetic flavors" according to the preparation method or raw materials.

Hello, I am happy to answer for you, I have inquired about the year steak for you; Dozens of spices can be used in decoction water for a day, and spices are a general term for spices (sometimes called spice ingredients) and flavors. In a narrow sense, flavors are not included. Spice is a substance that can be smelled by the sense of smell or tasted by the sense of taste, it may be a "monolith" or a "mixture".

Spices can be divided into two categories: "natural flavors" and "synthetic flavors" according to the preparation method or raw materials.

Spices are a collective term for spices (sometimes referred to as spice ingredients) and flavors. In a narrow sense, spices only refer to the original fragrance materials, excluding flavors. As an industrial product, spices should meet the following important conditions:

1.There is a certain quality of aroma and aroma. 2.

There should be certain hygiene standards, mainly in two aspects: (1) it should be safe for the human body (including **, hair and internal organs after absorption), or safe under a certain limit of use (contact). (2) Wu Wangjing should not contain impurities or pollutants that are harmful to the human body.

3.There should be a certain range of physical and chemical indicators. 4.

The fragrance medium should have corresponding adaptability and stability.

1. Ingredients: Spices: 60 grams of star anise, 50 grams of cinnamon, 45 grams of hay, 50 grams of tangerine peel, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of clams, 10 grams of cloves, 30 grams of grass fruit, 35 grams of cumin, 25 grams of Sichuan pepper, 30 grams of American ginseng, 15 grams of Codonopsis, 25 grams of yin and yang shellfish [available in Chinese medicine stores], 4 monk fruits, 20 grams of wolfberry, 50 grams of red dates, 100 grams of shallots, 30 grams of ginger.

Soup: 2 old hens, 1 crow, 3000 grams of pig cob bones, 300 grams of longan [with shell], 500 grams of chemical lard, 300 grams of celery, 50 grams of coriander, 75 grams of green and red peppers. Seasoning:

250 grams of refined salt, 1500 grams of light soy sauce, 500 grams of dark soy sauce, 150 grams of sugar, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence.

Two preparation methods: 1-Old hen, old crow cured [chicken, duck offal is used for it], the stick bones are broken, put them in the soup pot together, and then put in the broken longan mixed with about 20 kg of water: after boiling over high heat, skim off the foam, turn to medium heat to boil into a pot of original soup, and take out the old hen, duck, and stick bones for later use.

2- Pour the original soup into the brine pot, and wrap star anise, cinnamon, hay, tangerine peel, haco, cloves, grass fruit, cumin, pepper, American ginseng, codonopsis, yin and yang shellfish, wolfberry, etc. into a spice bag with gauze, put it in the brine pot, and then put in fresh southern ginger, lemongrass, broken monk fruit, red dates, shallots, beaten ginger, add refined salt, light soy sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock sugar, etc., and then boil on the fire for about 1 hour, and after fully flavoring, add monosodium glutamate, chicken essence, that is, brine. 3-First clean the raw materials to be marinated, after preliminary treatment, put them into the brine pot, cut the celery into sections, cut the coriander into sections, remove the seeds and cut the green and red peppers into pieces, and put the lard into the wok and fry it together, pour it into the brine pot, and then put the brine pot on the fire, and directly marinate the raw materials in the pot.

I especially like cumin, I have bought the finished product of cumin powder many times, and I feel that it smells fragrant, but it doesn't taste so fragrant, and I can't help but wonder if it is added with any ingredients? So decided to make the spices yourself.

Put it in a pot and fry it first, then cook it.

Because the aroma of star anise is oil-soluble, it dissolves in oil after being fried. The aroma of star anise will also come out when it is boiled, but because it is insoluble in water, it runs directly into the air, so the aroma is lost, which is the main reason.

Secondly, the oil temperature can generally reach more than 180, which can produce explosive fragrance.

Star anise (also called big material, anise) is used a lot in cooking, mainly used for boiling, marinating, sauce and roasting and other meats, can remove the fishy smell of various meats, add aromatic smells, and adjust the taste, increase appetite. To make braised pork and jujube thoughts, ** chicken, braised chicken, braised pork ribs and other braised meat dishes of Suiyan erection, all have to be anise to remove the fishy taste and enhance the fragrance.

Stir-frying vegetables and peppercorns can warm the yang and drive away the cold and improve immunity.

2 The oil temperature should not be too high when frying pepper oil.

When stir-frying, put a few peppercorns in the hot oil in the pot, remove them after blackening, and leave the oil to fry the vegetables, the vegetables are fragrant.

4 Heat the peppercorns, vegetable oil and soy sauce and pour them over the salad for a refreshing and delicious finish.

5 Add Sichuan pepper when marinating shredded radish, which tastes great.