Today’s article is a more interesting content. It is about the hot pot base material, but it is also applicable to most spicy recipes. When we talked about spicy recipes before, we paid more attention to peppers and peppers which are responsible for spicy The ratio of the main spice used is less involved in the ratio between the main fragrant spice and the main spicy spice. For some chefs, these ratios are the key to making hot pot bottoms and other spicy recipes. Xiaoming In summary, it is very important to make a spicy recipe and control the three ratios.
First of all, the ratio of the two main spices, star anise and cinnamon, and chili. These two commonly used spices are relatively strong in aroma, and they are in the same strong spicy and spicy ratio. , If the amount is too much, it will make the overall taste dull, and if the amount is less, it is impossible to win a place in the spicy taste. So how much is appropriate? In practice, it has been found that this ratio can generally be controlled between 1%-1.5%. Even with 100 grams of pepper, 1-1.5 grams of star anise and cinnamon are used. Here I want to say that both cinnamon and star anise can be used as the main ingredients. If you like a stronger taste, use more star anise, otherwise, use more cinnamon. In particular, if the star anise is not used as the main ingredient, such as the preparation of clear oil hot pot base, the above ratio is not applicable.
In addition to the above two spices, cumin is also commonly used in spicy hot pot bottoms. It can not only adjust the richness of the fragrance and prevent the taste from being stuffy, but it can also Play the role of enhancing the fresh aroma, the ratio of it to the total amount of pepper can be controlled between 1.2%-1.4%. Cumin has a strong applicability, so whether it is a rich or clear oil formula, it can actually be configured according to this ratio.
For spicy hot pot recipes, the balance of spiciness is very important. Therefore, spices such as lemongrass and lingcao are used to adjust the spiciness. They are also more particular in the dosage, and they can generally be used. Keep it between 0.15-0.2%, that is, 1.5 grams-2 grams for 1000 grams of pepper.
For the spicy hot pot base, the rich flavors of spices such as grass fruit, white commode, nutmeg, bay leaf, and yamana are also indispensable. For spices like this, it is recommended that the ratio of them to chili peppers should be more than 1% and less than 1.3%, except for shanner and grass fruit.
Finally are the spices of cloves, Amomum, Paixiang, Smilax, Fragrant Sand, and Fragrant Fruit. They are all spice with more domineering taste characteristics, and the dosage needs to be strictly controlled. For such spices, it is generally recommended to be controlled below 0.2%, which is more convenient to balance the pros and cons.
The above comparisons are all commonly used spices for making hot pot base materials and spicy recipe dishes. The proportions mentioned in the above numbers are all derived from practice, which have a strong reference meaning for novice friends, and veteran comrades can ignore , The above is only my personal opinion, don't spray if you don't like it.
