Does cinnamon spice have a sweet taste when chewed, and what does cinnamon taste like

Hand grasp cinnamon chicken.

Material. 1 Zhanjiang free-range chicken (net weight of about 1000 grams). Seasoning Vietnamese cinnamon heart 15 grams (cinnamon scraped off the cork, the surface is reddish-brown, commonly known as "cinnamon heart").

If you use domestic cinnamon, the dosage should be 20 grams), 5 grams of licorice, 10 grams of sand ginger, 30 grams of coriander (coriander should be removed from the leaves without leaving roots), 50 grams of salt, 15 grams of monosodium glutamate, and 3 grams of coriander leaves.

Method. 1. Slaughter the chicken, scald it with hot water, remove the internal organs from the abdomen after washing, wash and drain the water; Vietnamese cinnamon heart, licorice, sand ginger, coriander, salt, monosodium glutamate, rub all over the chicken body, chicken cavity for later use (no need to marinate, because the flavor of the spices after pickling is too strong, which will affect the fragrance of the chicken itself).

2. Put the chicken on a plate and steam it over high heat for 20 minutes (you don't need to cover the lid when steaming), take it out, cut the chicken into large pieces weighing about 30 grams and put it on the plate, pour the soup produced when the chicken is steamed, and add coriander leaves to decorate.

Tips. Peculiarity.

The meat is delicate and fragrant.

Production key. 1. The choice of chicken: this dish is Zhanjiang free-range chicken, this chicken is a high-quality local chicken breed in Zhanjiang, because it is stocked around the mountain, so it drinks mountain stream spring water, pecks natural insects and ants, grass kernels and grains, so it tastes hard bones, the meat is more fragrant, and the skin is golden.

If you can't buy Zhanjiang free-range chicken, you can also use three yellow chickens instead, but the feather weight of the selected three yellow chickens should be kept at about 1400 grams (that is, the net weight should be kept at about 1000 grams).

2. Rub the chicken body and chicken cavity with the seasoned material, and there is no need to marinate, because the meat quality of Zhanjiang free-range chicken itself has a clear fragrance, and if pickled, the fragrance of the chicken itself will not be reflected.

3. When steaming the chicken, be sure to put the chicken on a plate, and then put the plate on the grate to heat it with water.

Try it yourself.

Cinnamon bark (vegetable).

Cinnamon bark, scientific name: Chai Gui [1], also known as: Xiang Gui, is the common name of the bark of the Lauraceae family, Cinnamomum laurel, Yin Xiang, Cinnamomum fine leaf Cinnamon or Sichuan Gui.

This product is a food spice or cooking seasoning. The original plant of commercial cinnamon is relatively complex, with about more than ten species, all of which are Lauraceae Lauraceae. There are 8 kinds commonly used in various places, among which there are mainly other species such as osmanthus, blunt leaf cinnamon, yinxiang and South China cinnamon, which are mostly regional medicines.

Various varieties were used as spices in ancient times in the West. It is used in Chinese food to flavor stewed meat, and it is one of the ingredients of five-spice powder. It was one of the first spices to be used by humans.

In 2800 B.C., cinnamon bark was mentioned; The name cinnamon has also been mentioned in Western Bible and ancient Egyptian literature. Before the Qin Dynasty, cinnamon bark was already famous in China as a condiment for meat, along with ginger. Cinnamon bark, called "Yin Xiang" by Guangdong folk, is a kind of cinnamon of the Lauraceae family.

It is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine. Cinnamon bark, also known as cinnamon, was first used by humansOne of the spices.

Sexual sweetness is a spicy taste with a hint of sweetness. Cinnamon bark, also known as cinnamon, cinnamon or cinnamon, is the common name of the bark of the Lauraceae plant Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, Cinnamon or Sichuan Gui. It is spicy and sweet, hot, enters the kidneys, and the cinnamon bark is fragrant, which can make meat dishes dispel fishy and greasy, and increase people's appetite; Cinnamon bark is added to the dish to help prevent or delay type diabetes caused by old age; Cinnamon contains phenylacrylic compounds, which have the best effect on prostatic hyperplasia. Cinnamon is most suitable for stewing all kinds of meat, braised meat, braised meat, etc.

Chinese herbal taste. The stewed soup and roast meat are very good......

The main flavor of cinnamon is sweetness, it is not as spicy as chili, but its taste is similar to that of traditional Chinese medicine. It is a spice and a cooking seasoning, and it is divided into many kinds of commercial cinnamon.