The name of the gourmet seasoning of the herb

If you want to make a good meal, you must first know the names of spices.

Kaempfer, a seasoning used to make meat.

The encyclopedia of seasonings and the names are as follows:

1. [Sichuan pepper].

Sichuan pepper is one of the most widely used seasonings, with a unique hemp fragrance, strong taste, meat and vegetarian can be, boiled oil can be extracted from the fragrance, because there is no other uncomfortable taste, can remove the smell, the dosage is not too particular, can be more or less, but too much material in the brine will cause the ingredients to blacken.

2. [Octagonal].

Commonly known as big ingredients, also called anise, sweet taste, strong aftertaste, is the main ingredient in five-spice powder, generally used in the processing of meat dishes, is often used in home cooking spices, the dosage of 1 kg of meat 2 star anise. It can increase fragrance, remove fishy smell and increase aftertaste.

3. [bay leaves].

Bay leaves play a role in increasing the fragrance, the taste is fragrant, suitable for meat processing, especially when stewing meat, the amount of 1 kg of meat 3 slices, can increase the fragrance and dispel differences.

4. [Cinnamon].

The taste is fragrant, slightly camphor, sweet and slightly pungent, cinnamon is generally used as a fragrance before cooking, and is used together with star anise, used as brine and meat processing, with a dosage of about 3 grams of 1 kg of meat, mainly used for fishy ingredients, which can remove the smell and increase the fragrance.

5. [Lilac].

The aroma is extremely strong and penetrating, and it is often used in braised meat shops, and it is most suitable for stewing bone-in ingredients, and the dosage should be extremely small to avoid stealing the flavor.

6. [Cumin].

The fragrance is unique, the spicy fragrance is strong, it is commonly used in the cooking of beef and mutton, it can be roasted, fried, fried, boiled, without other peculiar smells, and the dosage can be more or less, which is used to remove the smell and increase the fragrance.

7. [White pepper].

White pepper tastes spicy, warm, has a unique fragrance, meat and vegetarian can be used, the dosage is about 1-3 grams per catty of ingredients, used to increase the fragrance, spiciness, and remove peculiar smell.

The names of spices and seasonings are as follows:

1. Cumin. Very common spices, flavoring, fishy, generally used in braised vegetables.

2. Lilacs. The fragrance is strong, a little numb, and the penetration is very strong, so you must not put too much, and you need to control the amount.

3. Cinnamon bark. The taste is sweet and slightly spicy, which can increase the aroma. Common cinnamon can be divided into barrel cinnamon, thick cinnamon, and thin cinnamon. The best quality of the barrel cinnamon is earthy yellow, which can be chopped and used, and is often used in stewed meat, roasted fish, brine, etc.

4, Yamana. It is also called Sannai, Sannaizi, sand ginger, sand ginger; It has a spicy and sweet taste and is appetizing when put into dishes.

5. Octagonal. The taste is sweet, there is a strong and special aroma, it is a necessary condiment for marinades, and is also used to make five-spice powder, and can also be used for stewing, boiling, pickling, marinating, soaking and other production methods.

6. Grass fruit. Bitter in taste, it is a seasoning spice that can add to the spicy flavor of the dish.

The seasonings in the kitchen mainly include salt, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white vinegar, chenpeng limb vinegar, star anise, Sichuan pepper, cinnamon, tangerine peel, Sichuan pepper, chili, ginger, green onion, garlic, fish sauce, monosodium glutamate, chicken essence, cooking wine, sugar, rock sugar, cumin, fennel, five-spice powder, thirteen spices, pepper, bay leaves, etc.

What are the daily seasonings

Seasonings are mainly auxiliary products that people use in their daily lives to cook dishes and food, etc. Seasonings are mainly divided into single seasonings and compound seasonings, and there are five main flavors: salty, sweet, sour, spicy, and umami.

In China, condiments and dressings are not a concept. Condiments include soy sauce, oyster sauce, monosodium glutamate, essence of chicken and seasonings, while seasonings usually refer to natural plant spices such as star anise, Sichuan pepper, cinnamon, tangerine peel, etc. But now, people refer to it collectively as "spices".

According to the taste of the seasoning, the seasoning is mainly divided into five categories, which are salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, and umami seasoning.

Savory seasoning mainly refers to soy sauce (dark soy sauce and light soy sauce), salt, and sauce sweetness; Sweet seasonings include honey, sugar (white sugar, rock sugar), starch sugar, etc.

The sour birang flavor seasoning mainly includes vinegar and tomato paste; Spicy seasonings include Sichuan pepper, chili, ginger, green onions, garlic; There are also umami seasonings, mainly fish sauce, monosodium glutamate, oyster sauce, chicken essence, etc.

Star anise, Sichuan pepper, cinnamon, tangerine peel, cumin, fennel, five-spice powder, thirteen spices, pepper chain for several generations, bay leaves, pepper and so on belong to natural plant spices.

In addition, there are artificially made tofu milk, chopped peppers, pickled peppers, sesame paste, salad dressings, pickled ginger and the like are all compound seasonings.

1. Soy sauce.

Soy sauce is a liquid condiment made from beans, wheat, and bran. The color is reddish-brown, with a unique sauce aroma, delicious taste, and helps to promote appetite.

2. Table salt. Table salt** is different, including sea salt, well salt, mineral salt, lake salt, soil salt, etc. Their main ingredient is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%.

3. VinegarOriental vinegar originated in China, and the history of vinegar brewing is recorded for at least 3,000 years. "Vinegar" in ancient China was called "vinegar", "fermentation", "bitter wine" and so on. "酉" is the earliest oracle bone inscription of the word "wine".

At the same time, calling "vinegar" "bitter wine" also shows that "vinegar" originated from "wine".

4. Monosodium glutamate. MSG is easily soluble in water, and its aqueous solution has a strong umami taste. When it is used with table salt, it tastes fresher. MSG can be made from proteins such as wheat gluten, or from starch or pyroglutamic acid contained in beet molasses, and can also be synthesized chemically.

5. Essence of chicken. Essence of chicken is not extracted from chickens, it is made by adding chemical seasonings on the basis of monosodium glutamate. Because the nucleotides have the umami taste of chicken, they are called chicken essence.

Star anise, Sichuan pepper, cinnamon, tangerine peel, soy sauce, oyster sauce, monosodium glutamate, chicken essence, shrimp roe, fish sauce, oyster sauce, Sichuan pepper, chili, ginger, green onion, garlic. Wait.