Pepper There are two kinds of pepper: white pepper and black pepper. Black pepper flavor is better than white pepper. Because of its spicy and aromatic flavor, pepper is a widely used spice.

Fennel, also known as dashi, anise, is often used in China's traditional meat processing, such as boiled, sauced and marinated meat products, which has the effect of increasing the flavor of the meat, enhance appetite.

Thirteen spice seasoning type and use

(1) pungent and warm type: star anise, cinnamon, aniseed, peppercorns, cloves, called five spices, generally suitable for family snacks, melons, sauce and other with a wide range of applications for the public taste. The five-spice powder circulating in the market is generally based on fennel, crushed cinnamon, anise, cloves are very few, so there is no flavor, the real production, should be based on anise, cloves, the other as a supplement to the line.

(2) spicy type: on the basis of five-spice with green Sichuan pepper, wicker spinach, pepper, cardamom, dry ginger, grass jelly, good ginger, etc., in the firing, to put the appropriate chili pepper, in order to achieve a spicy, numbing taste. Usage varies, in pepper and pepper available hot oil fried, to achieve the feeling of incense, but also ground into powder, but also all cast into the pot to boil water with, that is to say each chef he has his own views and preferences, can play a certain effect.

(3) strong aroma type: in the general material on the basis of the addition of fragrant sand, nutmeg, cardamom, cardamom, xinggeng, imported incense leaves, made of a unique flavor, such as sausage, barbecued chicken, marinated chicken and high-grade barbecue.

(4) strange flavor type: grass nuts, grass cardamom, nutmeg, wood, sambucus, green Sichuan pepper, millennium Jian, five plus skin, Cortex Eucommia another five spices in order to boil the water, this flavor gives a person a feeling of freshness.

(5) tonic type: such as Tianma, Luo Han Guo, when the ginseng, Angelica sinensis, cinnamon as a supplementary material, accompanied by turtle, hen, dog meat, and so on, the Department of tonic, can be strong yang tonifying the kidneys, beneficial gas tonic, enhance the body's immune system.

Introduction of common spices

① fennel, also known as dashi, anise, in China's traditional meat processing, such as boiled, sauced and marinated meat products are often used, it has to increase the flavor of the meat, enhance the appetite effect.

2 cumin commonly known as grain fennel, Xi Xiang. It can volatilize the special aniseed gas, which has the effect of appetizing and regulating qi, and it is a commonly used spice in meat processing.

3 pepper, also known as Qin pepper, Sichuan pepper. Strong aroma, is a very good aroma of hemp flavor spices.

④ Cinnamon, commonly known as cinnamon. In meat processing for the commonly used spices.

5 Angelica dahurica has the effect of removing fishy, expelling wind, relieving pain and detoxification, it is a commonly used spice in the sauce and marinated products.

3 cloves are dried fruit and flower buds as spices, of which the fruit is called female cloves, flower buds are called male cloves. Cloves can be ground into powder and added to meat products and are commonly used as a spice.

7 pepper is divided into two kinds of white pepper and black pepper. Black pepper flavor is better than white pepper. Because of the spicy and aromatic flavor of pepper, it is a widely used spice.

8 cardamom, also known as jade fruit, nutmeg, nutmeg, etc., ovoid, hard, yellowish-white, commonly used in Western products.

9 cardamom commonly used in liver sausage, pork sausage, hamburger patties.

⑩Laurel Leaf Laurel leaf is a spice commonly used in Western meat products to remove the odor of meat.

(11) Sage Contains mainly siderone and salvinorin. It is mainly used as a flavoring agent.

(12) Horseradish Generally used as a canned food seasoning, but also can be added to other seasonings and then mixed with cold dishes. More used in Western-style flavor products.

3 green onions have a strong spicy flavor, can be flavored with fishy. In addition, green onions contain many nutrients, often eat on the human body has a medical effect.

② ginger Ginger has the role of flavoring fishy, mainly used for braised, sauced meat products. In addition, ginger has a very good medical effect.

①Garlic has a special garlic spicy odor, play pressure fishy effect. In addition, garlic contains a variety of vitamins and minerals and other nutrients, help digestion, appetite, sterilization effect.

①Onion Onion in meat products to play the role of fishy flavor. In addition, onions have the characteristics of spicy when raw and sweet when cooked.

Cardamom and cumin season beef and lamb, cloves season pork, sannae and good ginger season chicken and so on.