Spiced powder and thirteen spices are the two most common seasonings in the kitchen, and they are often used when cooking. But many people don't quite understand it, and they will be blind when using it. They don't know what ingredients to use for cooking, and they often choose randomly which one is pleasing to the eye. So what's the difference between the usage of "spiced powder" and "thirteen incense"? Many people don't understand, no wonder it's not delicious! Let's talk about it in detail.
Literally speaking, spiced powder is ground into powder by five spices, and thirteen spices are ground into powder by 13 spices. However, it is not specified which ingredients must be used. There are probably star anise, cinnamon, fennel, Amomum villosum, cardamom, clove, rhizoma kaempferiae, pepper, angelica dahurica, dried tangerine peel, Amomum tsao-ko, dried ginger, galangal, Amomum tsao-ko, purple knocking, nutmeg, radix aucklandiae and so on. Choose 5 kinds, 13 or more from here. The materials used in different formulations are slightly different.
Let's talk about the specific methods. The main uses of spiced powder and thirteen spices are to remove the smell, enhance the taste, increase the freshness and add the fragrance! Generally speaking, spiced powder is enough for meals with a small fishy smell, while thirteen spices are best for meat with a heavy fishy smell. If you accidentally use it backwards, thirteen spices will lead to a messy taste for a dish with a small smell, while five-spice powder will lead to a lack of flavor and obvious fishy smell for a dish with a big smell. No wonder it tastes bad.
There is also a relatively simple way to distinguish, that is, the "white case" uses five spices powder, and the "red case" uses thirteen spices. That is to say, the pastry chef uses spiced powder and the meat ingredients use thirteen spices. In addition, you can use spiced powder or not to cook vegetarian dishes, and it is best not to use thirteen spices. Summer is coming. I'd like to share a special spice formula for crayfish. Those who like crayfish can collect it.
2g of Siraitia grosvenorii, 2g of Alpinia officinarum, 2g of Senecio scandens, 2g of dried tangerine peel, 5g of clove 1 g, 5g of fragrant leaves, 5g of small peaches, 5g of cinnamon, 5g of Amomum villosum, 5g of black pepper, 5g of cumin, 8g of angelica dahurica, 9g of star anise, 9g of fennel, 9g of nutmeg and 9g of cardamom1g. This is the recipe of "Thirteen Fragrant" crayfish, which tastes very good. Welcome to share it with your relatives and friends.
What's the difference between the usage of "spiced powder" and "thirteen incense"? Many people don't understand, no wonder cooking is not delicious! The above is a detailed introduction. Simply put, spiced powder is a "simplified version" of thirteen spices. Generally, spiced powder is used for pasta and vegetarian dishes. For meat dishes, especially mutton, it is best to use thirteen incense.