Winter and summer can't live without those thirteen incense,

Friends and relatives come to the party,

Arm in arm, go to the kitchen,

Fried, fried and delicious,

The pots of chicken, duck and fish are fragrant,

Better than the Queen Mother's Flat Peach Banquet,

Better than the old gentleman's elixir,

Eight-hole immortals came to visit,

Only then did I know that I used my thirteen incense ~

There is a well-known ballad in the essay "Such Competition" written by Gong Hanlin and Zhao Benshan, which makes Thirteen Incense famous. Thirteen Incense is one of the earlier condiments, and it costs a few dollars a box, especially when stuffing is mixed and pasta is made. In the kitchens of northerners, almost every family has a box, which is similar to Thirteen Incense, and there is also a kind of five-spice powder, which is also rich in flavor.

There is not much difference between the two. Without pursuing a certain taste, the two can completely replace each other. For example, if you want to eat salty rolls, the effect is almost the same. The salty taste is full of fragrance, and the two are very similar in color and taste. If there is no difference in packaging, it is easy to be confused.

Thirteen kinds of incense include Fructus Crataegi, Fructus Amomi, Fructus Myristicae, Cortex Cinnamomi, Flos Caryophylli, Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Foeniculi, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, and Rhizoma Zingiberis Recens. When making, the raw materials must be fully dried, and each raw material must be crushed separately, and the more crushed, the better. After a series of processes, they are finally mixed and packaged in proportion. When using, the more aniseed cinnamon is not the better.

The proportion of spiced powder is varied, and the ingredient list of each manufacturer is slightly different. The common ingredients are pepper, cinnamon, star anise, clove and fennel seeds, and sometimes there are more than five kinds. Finally, the spiced powder is ground into powder and mixed, which is often applied to chicken and duck meat before frying and frying, mixed with dumpling stuffing, mashed potatoes, or barbecue, or mixed with fine salt for dipping.

Taste difference

The spice formula of spiced powder is relatively small, and its fragrance is relatively weak. Thirteen spices will smell rich and complicated. Thirteen spices are based on spiced powder, and eight spices are added to five spices.

how to use

Do some dishes with heavy fishy smell at home, use thirteen spices, and if the odor of the ingredients is weak, you can choose spiced powder. If the fishy smell and smell are heavy and the spiced powder is accidentally misplaced, there is no way to cover up the odor, which will lead to bad dishes.

Spiced powder is generally used for pickling, soaking meat and barbecuing, which is suitable for family cooking and can be eaten directly, and will not have side effects on human body. The weight of the dish is 0.5% to 1%, so it should be used appropriately, generally 2 ~ 5g.

Shisanxiang is suitable for cooking foods with fishy smell and strong smell, such as removing fishy smell from pork dumpling stuffing and crayfish with Shisanxiang.

If the thirteen spices and the five-spice powder are put upside down, it will cover up the original taste of the food, all of which are spicy. The chef said that it is difficult to swallow if they are put wrong.

There are dozens of five-spice powder formulas, and different chefs can have their own five-spice powder formulas, but there are no spices, that is, ginger, pepper and pepper, which are all spices but not spices.

Generally, there are pepper, cinnamon, star anise, clove and fennel seeds.

Thirteen incense names are not only thirteen, but more or less than 13. Its processing method is the same as that of spiced powder, and it is also washed, blanched, dried and ground into fine powder.

Generally, there are myrtle, Amomum villosum, nutmeg, cinnamon, clove, pepper, aniseed, fennel, banksia rose, angelica dahurica, rhizoma anemarrhenae and galangal.