What spices are better to use in cooking?

1. Octagonal. <>

Star anise, also known as anise, big spice, is one of the indispensable spices for making braised vegetables or hot pot, and can be used to cook many delicious dishes. Star anise because of its shape of eight corners, to get this name, it has a strong aromatic flavor, volatile strong, so in the roast, marinade, stew and other dishes can be added star anise, play the role of removing the smell and fragrance, a pound of meat put 1 gram of star anise can be. By the way, the star anise produced in Guangxi is the best.

2. Cumin.

Cumin is also known as fennel, cumin, the shape is similar to light green rice, the aroma is fragrant, it is often used in cooking fish, beef and mutton, etc., it can remove the peculiar smell, increase the aroma, and is used more in braised vegetables. Put 1 gram of cumin on a pound of meat, and try to choose light green when buying, which is fresher.

3. Cloves. <>

Cloves are generally divided into two types: male cloves and wood cloves. The smell of cloves is strong and strong, the taste is spicy and spicy, and it is used to stew meat, braised meat, and after the meat is fully absorbed, the lips and teeth of the food are fragrant, and the aftertaste is endless.

Use two or three capsules each time, otherwise it will steal the flavor. Cloves are not suitable for boiling chicken.

4. Laurel. <>

Laurel is what we often call bay leaves, which are used in roasted vegetables and marinated vegetables. The aroma of bay is fresh, with a smell like a fusion of cinnamon bark and fragrant fruit, and it is mainly used to remove odors, followed by fragrance. A pound of meat can put a gram of laurel, if the smell of the dish is relatively heavy, you can increase the dosage appropriately.

5. Sichuan peppercorns. <>

Sichuan pepper has a fragrant and slightly sweet taste, and it will have a spicy feeling when eaten raw. The stir-fried Sichuan pepper is full of fragrance and is one of the most commonly used spices, and it is the most used in spicy hot pot. In addition to being used as a hot pot ingredient, Sichuan pepper is also a good condiment, which can cover up the fishy smell of fish and increase the salty flavor of dishes.

6. Sand kernels. <>

Sand kernel is also known as spring sand kernel, is one of the specialties of Yangchun, Guangdong, is also China's national geographical indication products, sand kernel smell is fragrant and strong, in meat cooking can remove the fishy smell, increase the fragrance, have the effect of penetrating the bone, a pound of meat put 2 grams of spring sand kernel can.

7. Grass fruit. <>

Grass fruit has a special aroma, which can remove the smell and enhance the aroma of the dish. When cooking fish, adding grass fruits can remove the fishy smell and make it taste better. When stewing beef and mutton, adding grass fruits can make the meat more fragrant and delicious, and can also remove the smell.

However, it has a slightly bitter taste, and you can put 2 grams of grass fruit in one pound of meat.

8. Sand ginger. <>

Sand ginger is also known as Shannai, Sannai, in appearance, and ginger is very similar, are rhizomes, but the taste is completely different, it has a strong fragrant smell, belongs to the bitter fragrance type seasoning, is to make salt-baked chicken, sand ginger baked stone pot fish when the necessary flavoring seasoning, a pound of meat funk sand ginger can be.

9. Cinnamon. <>

Cinnamon bark, also known as cinnamon and cinnamon, is one of the ingredients of five-spice powder. Cinnamon is more commonly used in ordinary stewed meat, such as duck meat, beef, rabbit meat, etc., which can remove the smell and relieve greasy, make the meat more fragrant and delicious, and a pound of meat can be put into cinnamon. The cinnamon produced in Guiping, Guangxi is the best, and it is best to select the one without mildew spots and delicate skin.

1. Star anise, also known as "fennel", is a relatively common seasoning that is often used. It is often used in daily stewing, marinating, boiling, soaking, pickling and other practices. It is the most commonly used in meat processing, which can remove the fishy smell in the meat and increase the flavor of the meat.

It is generally used for braised or braised beef, pork, pig's trotters and so on.

2. Laurel, laurel is an evergreen tree with a strong aroma. After drying the bay, there is a faint fragrance, and the bitterness of itself is reduced, and the fragrance is increased when making various meats, but it cannot be added more, its aroma is relatively heavy, and after adding more, it will overshadow the taste of the food itself.

3. Cinnamon bark is actually a kind of bark, adding a little when making meat food can make the meat not so greasy to eat, and it can also remove the smell of meat. It also has some medicinal properties, and people have long used it as a seasoning for food, and it is a raw material in five-spice powder.

Fourth, tangerine peel is the peel of oranges peeled down and dried, tangerine peel is also a kind of Chinese herbal medicine, the longer the tangerine peel is more valuable. The taste is pungent, bitter, and smells fragrant, and it can be added to meat food to remove the smell of meat and relieve greasyness.

5. White pepper, generally ground into powder, is used more in barbecue, and when frying meat and stew, add some to remove the fishy smell of meat, relieve greasy, and help digestion. Its spicy taste makes people increase appetite, has the effect of antiseptic and sterilization, and is often used to make seafood, to remove the smell of sea.

Sixth, Sichuan pepper, its main taste is hemp, and it still smells very fragrant. Western China likes to eat Sichuan pepper, especially in Chongqing and Sichuan, because the local humidity is heavy, and the properties of Sichuan pepper can dispel dampness, so people there have developed the habit of eating Sichuan pepper. You can add some to make a dish, which can increase the flavor of the dish.

What spices are best for cooking? It depends on what you're going to do, vegetarian or meat? It is not possible to generalize.

Take meat dishes as an example, Sichuan pepper ingredients, cinnamon grass fruits, these are indispensable.

It should also be noted that the dishes are Chinese or Western, and the Chinese style is basically like what I just mentioned. Western-style ones require basil, bay leaves, parsley, bay, turmeric, rosemary, ......

It is mainly used to relieve the smell and greasy and improve the aroma of meat protein.

Vegetarian dishes are simple, and generally speaking, vegetarian dishes are used on their own. The aroma of green vegetables, if the sales are too much, will cover up the original taste, but it will be too much. You can use some chili peppers to enhance the fragrance.

To keep the ingredients authentic, it's best to use less spices and pair them with some celery or chili peppers!

Pepper, spices, bay leaves and other spices are better.

Every cooking habit is different.

There are many kinds of spices commonly used in cooking, and here are some common spices for roasting:

1.Star anise: has a unique aroma and is suitable for stewing and grilling.

2.Sichuan pepper: produces a spicy flavor and is often used in Sichuan cuisine and hot pot.

3.Cinnamon bush kernel slippery: has a warm sweet flavor and is suitable for cooking meats and sweet and sour dishes.

4.Cinnamon: It has a rich sweet flavor and is often used in barbecues and desserts.

5.Bayinburgh: Suitable for stewing and grilling, it can increase the aroma of food.

6.Clove: has a strong aromatic flavor and is suitable for roasting meat and soups.

7.Garlic: Provides a strong, spicy flavor and is widely used in a variety of grilled dishes.

8.Ginger: It has a spicy and fresh aroma and can be used for stir-frying and grilling.

9.Shallots: Provides a rich aroma and a refreshing flavor and is often used in stir-fries and stews.

10 Onions: have a spicy and sweet flavor and are suitable for boiling and stir-frying.

11.Shiitake mushrooms: They have a unique umami flavor and are often used in stews and stir-fries.

In addition, there are many other spices such as bean paste, chili powder, five-spice powder, etc., which are also commonly used in roasted dishes to add flavor and texture. Depending on personal taste and culinary needs, the right spice can be chosen to flavor according to the recipe or preference.