spices are very common in brines, stews, and hot pot bases, but there are still many friends who don’t know their characteristics. Today I will use a simple and easy-to-understand method to summarize the 32 best Common spices, their basic characteristics and 8 classic recipes, favorite collection.
15 kinds of flavor-enhancing spices:
1. Bay leaf:
bay leaf mainly plays a role in flavor enhancement, especially suitable for meat cooking, 1-2 slices for stewing meat, 30g for 50kg marinated meat. About gram, it can play a good role in enhancing aroma and removing abnormalities in pickled foods.
2. Cumin:
Cumin is a very commonly used condiment, which is often used when cooking fish stew and making marinated food. It can effectively remove the smell of meat and make it re-scented. The dosage ratio is generally 500 grams of meat with 3 grams of cumin, and the sauce soup brine, usually 50 kg of soup, plus 30 grams of
fennel oil: 200 grams of fresh fennel, chopped, and 600 grams of oil are poured into a container for overnight, then Pour into the pot and simmer for 1 hour. You can add some when frying dishes with a strong fishy smell.
3, star anise is also called fennel:
star anise is often used in cooking and processing such as marinating, frying, boiling, sauce and roasting. It is often used in the production of beef, mutton, chicken and pork. And adjust the taste, increase appetite. The dosage ratio is generally 500 grams of meat, 8 grams of star anise, 50 kg of brine soup, and 100 grams.
4, cloves:
cloves are spicy, fragrant and bitter. They are mainly used for steaming, roasting, simmering, boiling, marinating and other dishes, clove beef, clove chicken 500 grams, 2 kg of cloves, dried cloves 20 grams of brine and cloves.
5. Strawberry cardamom:
Grass cardamom can effectively remove fishy and increase fragrance. When cooking, add grass cardamom to remove peculiar smell and increase spicy aroma. Grass cardamom is commonly used in Sichuan cuisine. There is grass cardamom in the hot pot base, and grass cardamom is also used in mala tang. The grass cardamom is also used in pickling. 500 grams of meat add 2 grams of herb cardamom, 50 kg of brine add 30 grams of herb cardamom.
6Lemongrass:
Lemongrass is a kind of subtropical spice. Fresh lemongrass has a strong aroma and is often used in Hainanese chicken rice, grilled fish, Thai-style tom yam soup and marinades. Dried lemongrass is often used for powdering and boiling brine. The proportion of brine is 120 g of lemongrass for 50 kg of soup or water.
7 Thyme:
When cooking seafood, meat, fish and other foods, adding a small amount of thyme powder can effectively remove the fishy smell and increase the flavor of the dishes. It is marinated in chicken, duck, lamb, and beef, and then used for roasting, the aroma is particularly prominent.
8, cumin:
cumin, rich in spicy flavor, is a must-use condiment for barbecued food, mainly used for seasoning, extracting spices, etc.
9. Xinyi:
Xinyi is often used when stewing, roasting, and braising various meat materials. The dosage is 500 grams of meat and 15 grams of Xinyi 2 grams of 50kg brine.
10, Nepeta:
Nepeta has a special fragrance, and has health effects such as dehumidification, appetite, dehumidification, digestion, sobering, and spleen and stomach. It can be eaten raw, mostly as cold or seasoning ingredients or fabrics, and can also be cooked, especially suitable for stewing fish. For fish of about 800 grams, 4 grams of nepeta should be added.
11, Perilla:
Perilla tastes pungent and fragrant, fried escargot crab, cooked fish/stewed fish is most used, the taste is very fragrant, and can also be used for beef and mutton.
12, white button:
white button as a seasoning, can remove peculiar smell and add spices. A must in stewed dishes. Generally, roast chicken and duck are also necessary at home, which is full of flavor.
13, mint:
1, fresh mint can be mixed with all kinds of meat raw materials, such as chicken, beef, pigs, the effect is particularly obvious.
2, beef can be marinated, and 15 grams of mint water can be added to 500 grams of beef.
3 Wash 600 grams of beef ribs, cut into pieces, and pressure cook until the beef is tender. Heat in a clay pot, spread 90 grams of fresh mint leaves, add 350 grams of cooked beef ribs, pour in 300 grams of hot, pressed beef broth, and serve.
14, cinnamon:
cinnamon is hot, sweet, slightly poisonous, and increases fragrance.
15, meat:
nutmeg has a strong aroma, necessary in the marinade, the dosage ratio is 500g ingredients plus 2 grams of nutmeg, 50kg of marinated meat plus 30 grams of nutmeg.
4 kinds of spicy spices:
16. Zanthoxylum:
pepper is mainly used for adding sesame flavor, which is used in brine, stew, and sesame oil, pepper sauce.
is often used with
(1), 60 grams of sesame pepper, wash, soak in boiling water for 3 minutes, then drain and set aside.
(2) Put 300 grams of rapeseed oil in the pot. When it is 80% hot, add 30 grams of onion and 15 grams of garlic and fry it until fragrant.
(3) When the oil temperature is lowered to 60% hot, add sesame pepper, 3 slices of bay leaves, 8 grams of cinnamon, cover the pot, let it stand for 5 hours, the pepper oil is ready.
(4), if it is to make brineOr make miso soup, do not add more than 130-160 grams of pepper to 40 kg of water or soup.
(5), fresh flower juice, 60 grams of fresh pepper without seeds, 10 grams of red millet spicy, 30 grams of carrots, 4 grams of sugar, white vinegar, and sesame oil each, 3 grams of salt and 3 grams of MSG, and 140 grams of water. Put all the raw materials into the crusher and crush them into puree.
17, pepper:
pepper is mainly used for seasoning, commonly used in various home cooking, boiled red oil, and hot pot bottom material, or brine.
(1), red spicy pepper, salad oil 3 kg, rapeseed oil 2 kg, wattle 280 g, millet pepper 280 g, cinnamon 6 g, star anise 6 g, bay leaf 2 g, cumin 4 g, clove 1 The ratio of grams, oil and chili is 4:1.
(2) Heat the pan, add 100 grams of rapeseed oil and 100 grams of salad oil to 50% of the heat, then add the Erjingtiao and millet peppers, and stir-fry on low heat until they are dry and fragrant.
(3), let the fried chilies cool, and then grind them into chili noodles for use.
(4). Grind star anise, cloves, cinnamon, bay leaf, and cumin into powder, and put them in a bowl of chili noodles.
(5), mix the salad oil and rapeseed oil, heat all to 6 layers of oil temperature, then stir the chili noodles while pour the oil.
(6), the chili noodles that have been stirred at the end, let it cool, cover the pot and let it sit overnight, and it is super fragrant. The aroma is very strong and the spicy taste is mellow.
(7). Generally, the amount of dried chili in 50 kg of water or soup should not exceed 60 g-500 g.
18, white pepper:
white pepper tastes spicy, pungent in nature, warm in nature, dispelling cold from the middle, and under the breath. It is mostly used for removing peculiar smell, increasing spiciness and fragrance.
(1), white pepper, suitable for lamb, hot and sour soup, grilled fish. For soup, 9 grams of soup is generally used for 4 people.
(2), used to marinate some meat materials with peculiar smell, such as marinated beef and lamb, 5 grams of pepper should be added for every 500 grams of meat.
(3) If it is used to make brine or miso soup, the amount of white pepper added to 50 kg of water or soup should not exceed 70 g-90 g.
19, black pepper:
black pepper is mainly used to remove fishery and enhance fragrance and give spiciness. It is often used to steam fish and meat with a variety of stewed and grilled fish and meat, and even black pepper steak with black pepper.
(1), 500 grams of black peppercorns, 60 grams of onions, 80 grams of butter, 60 grams of green peppers and red peppers, 800 grams of beef bone soup, 60 grams of oyster sauce, and 50 grams of Maggi umami sauce.
(2), do not put oil in the pot on fire, add black peppercorns and fry until fragrant, remove and mash.
(3) Put the butter in the pan, the oil is 40% hot, add the diced onion, green and red pepper and saute until fragrant, add the black pepper, pour in the beef bone broth, umami sauce, and oyster sauce and bring to a boil. It can be thickened by fire.
9 kinds of dispelling and bloody spices:
20. Angelica:
Angelica:
Angelica smelt and slightly bitter, mainly used for deodorizing fish, deodorizing and deodorizing mutton. , Stewed fish add 1-2 slices of fishy effect, stewed 1000 grams of mutton and 5 grams of Angelica dahurica, when used in hot pot base and braised ingredients, it can improve the flavor, keep fresh and prevent corruption.
(1), Baizhi Chuanxiong fish head soup: 1000 grams of fish head, 5 grams of Chuanqiong, 5 grams of Baizhi, 5 grams of ginger.
Preparation method: wash the Baizhichuanqiong and soak for a while, remove the gills and wash the fish head, pour it into a frying pan and fry, and then sprinkle an appropriate amountShao wine, then put it in a saucepan with ginger, add 1300ml of cold water | cover and simmer for 2 hours. After simmering, add salt, chicken powder, pepper, and light soy sauce.
2, brine: 50kg brine, put 30 grams of Angelica dahurica.
21, grass fruit:
grass fruit has a strong spicy aroma, can remove fishy smell, enhance the taste of dishes, known as "one of the five spices" in condiments. When stewing fish and meat, adding grass fruit will taste better. When cooking beef and mutton, adding grass fruit will make the beef and mutton more fragrant and delicious. It is also commonly used in brine and other home cooking.
Dosage ratio: 500g meat, 2g herb fruit, 50kg salted small herb fruit 45g.
22. Shanna:
Shanna has a more mellow aromatic odor, slightly bitter, and has the effect of removing fishy, degreasing and antiseptic. Shanna can not only remove fishy smell, but also increase the flavor of food and increase the fragrance of food. In cooking, it is mostly used for roasting, braising, spicy hot pot, stewing beef and mutton, or pig's trotters, chicken, etc. Using Sannai and ginger to make fish can not only relieve the fishy, but also make the fish tender and tender, and the aroma is overflowing.
Ratio of materials used: 500g meat plus 6 grams of kazaneh, 50kg brine plus 80 grams.
23. Cinnamon:
Cinnamon is one of the earliest spices used by mankind. Its main function is to cover the odor of all red meat ingredients. It is almost an essential spice for brine recipes and one of the essential ingredients of five-spice powder. It is often used for stewing beef, mutton, chicken, pig’s trotters, etc. Every 1kg of meat puts 6 grams of cinnamon, 50kg brine plus 25 grams of nutmeg, and 1kg of fat requires 3 grams of cinnamon. When making stewed meat products, cinnamon and nutmeg are used together. Combine the oily smell of the meat itself, and finally stimulate and highlight the meat flavor.
24, woody:
woody mainly plays a role in removing odors in dishes and increasing the fragrance. It is often combined with other spices to prepare compound spices for meat products processing, which can increase the compounding of marinated products.
The dosage of 500g meat ingredients requires 2 grams of woody and 40 grams of woody for 50kg of brine.
25, dried ginger:
dried ginger is an extremely important material for spiced brine. The real dried ginger is specially planted, with less water and heavy spicy taste, not just dried fresh ginger. In Sichuan-style five-spice brine, dried ginger is an indispensable one, and there is this kind of dried ginger in five-spice powder.
26. Alpinia:
Alpinia ginger is also called dried ginger. Its outstanding effect is that it has a powerful function of dispelling abnormalities, and it also has a very strong fragrance setting function, especially in marinated meat. For heavy ingredients such as braised hooves, you must use ginger instead of ginger or dried ginger. The main reason is that ginger and dried ginger are not only helpless against those extremely fishy odors, but also change. To become their accomplices, this is a secret that many teachers and fathers only know.
1kg of meat ingredients requires 6g of ginger, 50kg of brine, and 50g of ginger.
27, Citrus aurantium:
Citrus aurantium has a sweet, sour taste, and it mainly plays a role in removing fishy and flavoring in dishes.
3 kinds of spices:
28, turmeric:
turmeric can give food yellow, often used to make curry powder, or it can be used to cover the golden flavor of chicken dishes. Brine or miso soup can be used to cook beef and mutton in western food.
29. Saffron:
is also called the "Queen of Spices" because it is more expensive. It is often used for high-end dishes to color, often just add a little to bring out the bright color.
4 grams of saffron with 400 grams of water, the best time for saffron juice to enter the pot is 10 seconds before the dish is out of the pot, too long the color effect will be reduced.
30. Lithospermum:
Lithospermum is a common toning raw material in brine and hot pot base materials. When using comfrey to color, the ratio of comfrey to oil is 1:1000. First heat the fat to 50-60% heat, then put the comfrey in a long-handled colander, stretch it into the frying pan and stir while frying. When the fat is wine-red, remove the comfrey to get the oil. If you boil brine, it is 50kg brine and 30g comfrey.
2 kinds of nourishing spices:
31, angelica:
angelica has a relatively straightforward character, bitterness and medicinal taste are more straightforward, but also a good tonic, but also a tonic. In the production of stewed vegetables, the thick fragrance of angelica and its own unique aftertaste have distinctive characteristics, which are unmatched by many simple spices. The dosage of angelica accounts for about 0.01% of the weight of the entire ingredients. If it is a stew, It can be matched with many ingredients such as black-bone chicken, lean pork, pigeon, and old duck. For a stew for ten people, 4 grams of Angelica should be added, and the amount of 50kg of brine is 20 grams of Angelica.
32, yam:
yam is mainly to increase the nourishing effect of the soup. 20 grams of yam is added to 50kg of brine.
(1), yam and American ginseng ribs soup: 25 grams of ginseng, 40 grams of yam, 50 grams of ginseng, 500 grams of ribs, tangerine peel, a little salt.
(2), Codonopsis pilosula and quail soup: 15 grams of Codonopsis, 40 grams of yam, 2 quails, 250 grams of lean pork, 3 slices of ginger.
33, secret thirteen incense formula:
Ingredients: 500g star anise, 200g shan Nai, 150g clove, 500g cumin, 400g grass fruit, 400g white kum, 500g bay leaf, 300g dried agera , Lingcao 600 grams, row grass 600 grams, cumin 500 grams, cinnamon 300 grams, 800 grams of dried ginger.
production process: the above raw materials are sautéed in a small fire, and then ground into a fine powder after cooling. It is suitable for cooking, mixing, stir-frying and other dishes that require quick aroma, such as roasted meat or fried dishes and then stir-fried. It is more convenient to use and very practical.
34. Five-spice powder: The basic ingredients of
five-spice powder are ground pepper, cinnamon, star anise, clove and cumin seeds. Some recipes include dried ginger, cardamom, licorice, pepper, tangerine peel, etc. It is mainly used for stewed meat or poultry dishes, or added in marinade to enhance the flavor, or mixed with stuffing. Because of the different ingredients, five-spice powder has many different flavors and different names, such as spicy powder, fresh spicy powder and so on.
(1), Amomum villosum 60g, clove 12g, cardamom 7g, cinnamon 7g, three kang 12g.
(2), aniseed 20g dried ginger 5g fennel 8g pepper 18g tangerine peel 6g pepper 18g.
(3), 52g aniseed, cinnamon 7g, 3g, 10g white pepper, 3g amomum 4g, dried ginger, 17g, 7g of licorice
35, authentic Sichuan brine:
Seasoning: 300g Sichuan salt, 250g rock sugar, 500g old ginger, 300g green onion, 100g cooking wine, 20g chicken essence, 20g chicken essence.
Spices: 30g Shannai, 20g star anise, 10g clove, 50g Baikou, 20g anise|100g bay leaf, 50g Angelica dahurica , 50g grass fruit , 60g vanilla , 30g orange peel, 80g cinnamon 、 Pickling 50g , senecio 30g, citronella 40g , row grass 50g, dried chili 50g.
soup ingredients: water 50kg, chicken skeleton 3500g, and bobbin bone 1500g.
36, spiced brine:
is the most traditional spiced brine, its five aromas are composed of star anise, pepper, clove, cinnamon and cumin. The most basic rule for preparing spiced brine is to highlight the taste of star anise. Its dosage is the first, other condiments and auxiliary materials that change. Then change according to the characteristics of the marinated ingredients. Generally, the ratio of spices to spices is basically 4:2:1.
37, authentic Teochew brine:
Raw materials: 50kg old soup, 3kg light soy sauce, 2kg rock sugar, 300g old soy sauce, 20g cinnamon flower carving wine, 200g red pepper, 20g cinnamon, 20g licorice Grams, 10 grams of fennel, 20 grams of bay leaves.
38, Chongqing hot pot bottom material:
Fried raw materials: Pixian Douban 800g, dried chili 1000g, 400g ginger, 50g red bean wine, 100g ice sugar, 100g yellow onion, 100g yellow red pepper, 100g yellow pepper 150 grams of glutinous rice and 100 grams of salt.
Spices: 50 grams of grass fruit, 75 grams of white cardamom, 35 grams of shan Nai, 5 grams of cloves, 25 grams of cumin, 30 grams of Amomum, 30 grams of long pepper, 45 grams of bay leaves, 20 grams of fragrant fruit, 35 grams of star anise, 25 grams of cinnamon, 20 grams of yellow cumin.
Oils: 500 grams of chicken fat, 3500 grams of cooked rapeseed oil, 3500 grams of butter, 300 grams of salad oil.
39, Hexian original hot pot base:
Raw materials: 17 kg of pork belly, 7.5 kg of salad oil, 25 kg of rapeseed oil, 4 bottles of maltose, 1.5 kg of green pepper, 1.5 kg of green pepper, Pickled pepper 30kg, pickled ginger 17kg, sour kimchi 10kg, old ginger 5kg, garlic 2.5kg.
Spices: 25 grams of star anise, 10 grams of Sannai, 15 grams of fennel, 15 grams of fennel, 15 grams of bay leaf, 10 grams of grass and fruit, 10 grams of white kombu.
Flavored dish: 15 grams of ground coriander, 10 grams of scallion, 20 grams of kohlrabi, 20 grams of shortbread soybeans, 10 grams of cooked peanuts, 15 grams of red millet chili, 10 grams of green chili, and 25 grams of sesame oil.
40. The base material for the new style hot pot:
new style hot pot reduces the spicy taste in the traditional hot pot, making the soup moderately bright and red but not greasy. thick.
Seasoning 6 servings: 3 kg of rapeseed oil, 1.5 kg of butter, 1.5 kg of Pixian watercress, 250 g of dried chili, 100 g of ginger, 200 g of garlic, 300 g of green onion, 150 g of rock sugar, 500 g of glutinous rice.
Spices: 100 grams of star anise, 50 grams of kaempferi, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, and 5 grams of cloves.
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