Scientific name of aniseed: star anise, anise.

Characteristics

Star anise (aniseed) has neat petal corners, usually 8 corners, and the petals are pure Thick, straight tip, pedicle curved upward. It tastes sweet and has a strong and special aroma.

It is a specialty of my country with a special aroma. It is commonly used in making cold dishes and stewed and stewed dishes. It is also the main raw material for processing five-spice powder.

Types of aniseed

Due to different harvest seasons, it can be divided into two types: autumn aniseed and spring aniseed. The fruits of autumn aniseed are fat and plump, red and bright in color, with a strong smell, the pod ends are blunt and flat, and the quality is good. The flowers of spring aniseed are thin, cyan, slightly pointed in shape, have a weak aroma, and are not as good as autumn aniseed in quality.

How to use aniseed ingredients skillfully

To make meat and vegetable dishes. If you want to make cabbage soup, you can add garlic and aniseed to the cabbage and cook together, and finally add some sesame oil.

For frying sauce. For example, when making braised fish sauce, put the wok on the fire, pour in the oil, when the oil boils, add a little of the aniseed, and when it becomes fragrant, add other seasonings, and finally add the fried fish.

Use for making delicious dishes. For example, when stewing meat, add it to the pot together with the meat. Due to the long stewing time, the aniseed can be fully hydrolyzed into the meat, making it more mellow in flavor.

Use pickled. For example, when marinating chicken, duck eggs, Chinese toon, and coriander, add aniseed for a unique flavor.