2? Cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dried product, strong flavor, taste of the tongue, numb tongue feeling, the flavor of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.
3?Anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people as a spice. It is characterized by an aromatic smell and a slightly sweet taste. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.
4?Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.
5?Grasshopper A kind of ginger plant grasshopper fruit, tastes strange, bad taste. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.
6?Sand nuts, also known as spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.
7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger for making salt? Chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dry red pepper, dry pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.
8?Lingcao is a spice widely used in hot pot in recent years. Because the market are sold as dried, so it is not easy to recognize. After I asked for advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero-ling incense, for the primrose family Pearls plants. Is a perennial herb, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero-ling incense, also known as nine-layer pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache. 9?Pai Cao Like Ling Cao, it is also a spice commonly used in spicy hot pot in recent years. A few days ago, I asked Prof. Xiong Si Zhi to help find relevant information, and soon get the results: row of grass, also known as row of incense, incense row of grass, incense sheep, hairy handle pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.
Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, rows of grass antiseptic", in fact, many spices have different degrees of pungent flavor seasoning antibacterial and antiseptic effect.
10?cardamom Also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so it has the role of qi, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.
11 nutmeg alias jade fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing should not be used more, 2-3 can be.
12 cinnamon bark, also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing the accumulation of cold, and promoting blood circulation. The main treatment for kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine dishes in the use of very common, the amount of 5 to 10 grams is appropriate.
In fact, spices in Sichuan hot pot in the use of a wide range, such as incense leaves, for the geranium leaves, whether spicy hot pot or white soup hot pot, can be used for 1 to 3 leaves for aroma; and Wicker betel, for the Pepper family of plants, in addition to increase the aroma of the experienced hot pot chef also draws on the experience of medicinal diets, adding Wicker betel used to enhance the spicy hot pot of the aroma of the spicy flavor. Others, such as Chuanxiong, Angelica sinensis, Angelica dahurica, Chenpi, and Huo Xiang ...... are too numerous to list here.
Plant spices in cooking with good, the dishes are welcome, not good with the appetite, but also may lead to negative effects.
The author himself summarizes the experience of many years on the use of spices, probably the following experience:
1?Observe diligently, often to the market to understand the emergence of new spices, for the catering market for innovative dishes with spices, must be done in mind.
2?The spices should learn to see, smell, taste and other methods to identify, especially their own unfamiliar spices. It is also clear that both the same spice quality varies greatly, so be sure to choose quality products when using.
3?As mentioned earlier, spices have positive and negative effects, "three poisons are medicines," the phrase seems to have some truth. Here we go back to the sentence 8 years ago: spices can not be put more, because it is medicine. In the use of spices must be flexible to increase or decrease. If you add spices in the cooking dishes so that diners feel fragrant and delicious, but can not say that the dishes in the end put what spices, then I think this is the use of spices to the best realm.
4?In practice, our chefs and herbalists also created a number of single-spice dishes, but the amount of spices on the large, such as clove duck, rabbit, nuts elbow and so on. The spices used in these dishes is much larger than the amount of spices applied to hot pot, but there is no strange taste, medicinal flavor, which may be the use of a single spice with a variety of spices produced by the changes in the different it.
5?Cooking is an interdisciplinary industry, for the 21st century cooks, the need for more knowledge of related disciplines, such as the spices involved in this article, most of the original is the nature of the pungent and warm Chinese medicine. From the point of view of Chinese medicine, pungent and warm medicine is generally for Yang deficiency, fear of cold, spleen and stomach weakness, dampness and heavy people apply. Sichuan spicy hot pot why like to use spices, including chili peppers, peppercorns, which is not unrelated to the Sichuan basin summer hot and humid, cold and wet in winter. But spicy hot pot for the yin deficiency heat heavy, Yang Sheng fire Wang people are not very suitable. Another example is for people with qi deficiency, if the spices used to move qi and regulate qi? Medicine More, it will consume gas, the body more false. Therefore, the addition of cinnamon, ginger and other Yang, qi tonic spices? The drug is more reasonable.
Since ancient times, China's health care groups have "medical food", "medicine and food" point of view, only in modern times the degree of importance of this point of view is different. Therefore, we should learn more about Chinese medicine, Chinese medicine knowledge