According to the characteristics of each spice, it can be analyzed by smelling or tasting it: some spices have their own fragrance, which can add fragrance to the ingredients, or can cover up the fishy smell of the ingredients, while others have their own colors, which can add color to the ingredients.

According to these characteristics, spices can be summarized as follows: star anise, cinnamon, nutmeg, fennel, Amomum villosum, dried tangerine peel, radix aucklandiae, tsaoko, magnolia flower and so on. The raw materials to cover up the odor are: Amomum tsaoko, white bucket, Alpinia officinarum, Angelica dahurica, red bucket, fragrant leaves and so on. Generally: Gardenia, turmeric, Lithospermum, etc.

Spices are rarely used alone, but are mostly used in combination according to the requirements of raw materials or tastes. Then the overall functions of spices in the use of dishes are roughly three: 1: giving raw materials aroma, 2 removing or inhibiting the fishy smell of raw materials, and 3 stimulating appetite.

Understand the characteristics of raw materials: the spice raw materials we need in daily life generally include: livestock meat, poultry meat, aquatic fish and beans.

Livestock meat includes cattle, sheep and pigs. These products are characterized by the strong smell of beef and mutton, and the strong smell of pork, especially the internal organs.

Poultry meat includes chicken, duck and goose. The characteristics of this kind of ingredients are: fresh taste, slightly less fragrance and less fishy smell.

Characteristics of aquatic products: full of fresh flavor, but also have a strong fishy smell, such as fish.

Characteristics of beans: the fragrance of beans is relatively strong.

How to reasonably match the best fragrance is only to match different spices according to the characteristics of different raw materials, and at the same time assist the raw materials to produce positive fragrance. This kind of collocation is the most reasonable and fragrant. In order to get the best taste, in addition to the purpose of enhancing fragrance, it seems more important to remove fishy smell and differences.

1. According to the characteristics of raw materials and the special functions of spices:

Remove the fishy smell of livestock meat: cumin, angelica dahurica, nutmeg, white button, kaempferia kaempferia, pepper, cinnamon, ginger, galangal, pepper, tsaoko, etc.

Remove the fishy smell of aquatic fish: nutmeg, clove, kaempferia kaempferia, red button, fennel, etc.

Cover up the smell of beans: cloves, fragrant leaves, white buttons and so on.

2. After roughly analyzing the direction, we can subdivide each raw material according to its differences and respective preferences:

Pork products, such as cinnamon, star anise and Amomum villosum, are the main flavors, while nutmeg, galangal and dried ginger are used to enhance the flavor after removing the odor.

Beef products prefer fennel, star anise and cinnamon, and then add long pepper, tsaoko and dried tangerine peel to remove the fishy smell of beef.

Mutton products should be spiced first, then spiced. According to your preference, use angelica dahurica and white buttons to remove fishy smell, pepper, fennel, Amomum tsao-ko and Amomum villosum, and then add seasoning.

Chicken should be flavored with cinnamon, galangal and star anise, and added with angelica dahurica, tsaoko and dried tangerine peel to remove fishy smell and enhance flavor.

This is the general idea of our usual formulation. First, according to the characteristics of raw materials, find out the appropriate main and auxiliary spices as the main ingredients, and then use the method of monarch and minister to match some auxiliary ingredients to make the flavor of spices more integrated, balance the medicinal properties of monarch and minister, and reduce the taste of some herbs.

At the end of the article, a senior expert once had such a metaphor: compare spices to the army and raw materials to the city. If the army wants to break the city, it must arrange different personnel to break the city according to the characteristics of different cities. For example, some cities have bunkers that need to be bombed, and there must be blasters. You must have a sniper when you need cover. When everyone attacks, they need to cooperate with each other to break through. Some cities don't have bunkers, so they don't need blasters. Only according to different city categories can we reasonably arrange personnel to complete it.

The same is true of the use of spices. So once and for all is wrong, all the raw materials are suitable for a common package. Only the right is the most fragrant.

These are some personal experiences. I am also a primary school student in brine industry. My level is limited, and it is inevitable that there will be omissions or mistakes. Welcome predecessors to correct me.

To put it simply, knowing the classification and taboos of spices, it is absolutely handy to use spices.

Marinating is one of the most traditional cooking techniques in China. The key skill is to mix different flavors with various spices according to different ingredients, so as to remove the bad taste of ingredients such as fishy smell, fishy smell and bad smell, and increase the color, fragrance and taste of ingredients.

If there are many kinds of spices used in marinating, each kind of development is enough to write a thick professional book, so it can only be discussed from the category and general direction.

Here's a dish made by Tubie Jun, the characteristics and compatibility of various seasonings.

Classification of spices If we unpack a package of finished spices, we will find that some spices have only a faint fragrance, some have a particularly strong taste, some have a particularly pungent taste, some have a faint bitterness, and some have a very special color. In fact, we can generally classify spices according to smell and vision.

Fragrant perfume, this kind of perfume has a thin smell, the fragrance is divergent and rising, and it comes and goes quickly, just like a full-back or winger on a football field. They play a role in enhancing fragrance and are mainly responsible for assisting.

Spices are mainly flowers and leaves, which are common in Chinese food: osmanthus, jasmine, tea, rose, plum blossom, dried tangerine peel, fragrant rapeseed, fragrant leaves, citronella and so on.

Aromatic spices, with strong smell, converge and sink, smell "stuffy", just like the midfield in football, and are the mainstay of spice bags. The main task of aromatic spices is to be responsible for blending and releasing fragrance.

Aromatic spices are mainly stems, skins and seeds of plants. Cinnamomum cassia twig, cinnamon, cardamom, Amomum katsumadai, clove, galangal, Amomum villosum, Amomum tsaoko, fennel, star anise and clove are common in Chinese food.

Spicy spices, irritating to the mouth and respiratory tract, are the most unforgettable taste in spice bags, just like strikers on football fields. The function of spicy spices is to tease people's taste buds and make people's appetite open.

Chinese food is more common: pepper, pepper, pepper, litsea cubeba, mustard, pepper, raw onion, ginger and garlic.

Remove exotic spices, which are mainly responsible for removing the odor in the ingredients, just like the central defender on the football field, sticking to the bottom line of spices.

The main exotic spices in Chinese food are perilla, chrysanthemum and peach.

Coloring spices, mainly responsible for visual stimulation, like football baby in the stadium, are responsible for attracting attention. Of course, because some spices have a certain smell, they can also be used as seasoning spices.

Common Chinese foods are: Gardenia, Lithospermum, Curcuma longa, Crocus sativus, Monascus, etc.

Compatibility of two spices When we match spices, we need to divide spices into three categories: main spices, auxiliary spices and blended spices.

The main flavor determines the main flavor characteristics of marinade. They are the "monarchs" in spice bags and use them the most. The main fragrance must be the one with the strongest fragrance enhancing effect, the strongest fragrance endowing ability and the best odor removing ability.

Auxiliary spices, whose function is to add specific fragrance without changing the overall style of marinade, make the aroma of marinade more layered and colorful. They are the "ministers" in the spice bag, so they use less than the main spice. Auxiliary spices need to be selected according to the main spices. The following terrapin will give you several relatively fixed combinations.

Mixed spices have two main functions. The first is to closely integrate various fragrance types. The second is to use your own "dark fragrance" to alleviate the medicinal taste and bitterness of "main and auxiliary spices" and further eliminate the odor. They are the "ambassadors" in spice bags, with the least dosage, and basically play a role in improving taste. The blending spices of various main and auxiliary spices are also relatively fixed, which will be listed below.

The main spices of braised pork or pig water are cinnamon, star anise, nutmeg, galangal and Amomum villosum, and the auxiliary spices are pepper, dried tangerine peel and licorice, and a small amount of Amomum villosum, fragrant leaves, pepper and nutmeg are added as blending spices to increase mellow flavor;

The main spices of braised beef or beef offal are star anise, cinnamon and fennel, and the auxiliary spices are nutmeg, tsaoko and dried tangerine peel. Add a small amount of piper longum, dried ginger, garlic, onion and clove as flavoring to increase the spicy taste.

The main spices of braised mutton or mutton offal are angelica dahurica, cardamom, fennel and pepper, and the auxiliary spices are Amomum tsaoko, kaempferia kaempferia and Amomum villosum. Add a small amount of cumin, geranium and coriander as blending spices to remove the unpleasant smell of mutton.

The main spices of braised chicken are cinnamon, angelica dahurica, galangal and star anise, and the auxiliary spices are cardamom, tsaoko, dried tangerine peel and Amomum villosum. A small amount of clove, fennel and Amomum villosum are added as blending spices to remove the earthy smell of chicken.

The main spices of halogen products are nutmeg, star anise, pepper and fragrant leaves, and the auxiliary spices are Amomum villosum and coriander seeds, and a small amount of pepper, pepper and pepper are added as blending spices to achieve the effect of deodorizing.

There are three ways to use spices. The first principle of using spices is "Ning Shao Bu Duo", and the amount is fragrant, fragrant, spicy, abnormal and hyperchromic.

Because all kinds of spices are Chinese herbal medicines, putting too much will naturally produce a bitter "medicinal taste." It is best to soak in rice wine before use, which can quickly remove the "bitterness" of spices.

Most of the fragrant substances in spices are "fat-soluble", so before using spices, it is best to stir-fry spices slowly with oil to release the fragrance quickly.

The four common spices star anise, also known as anise and star anise, is the king of spices, which can be found almost everywhere in spice bags, and is a small expert in enhancing fragrance and removing differences.

Cinnamon bark, also known as "cinnamon", has a strong aroma and is often used to dispel fishy smell and relieve boredom.

Fragrant leaves, also known as "laurel leaves", are similar to cinnamon, but much weaker, and are often used for deodorization and flavor correction.

Amomum tsaoko, also known as "Gem Fruit", has a pungent smell and is often used to remove fishy smell, smell and stimulate appetite.

Pericarpium Citri Tangerinae, that is, dried orange peel, is bitter and thick, and is often used to remove odor and enhance flavor.

Clove, also called "chicken tongue fragrance", has a strong fragrance and a numb feeling, and is often used to enhance fragrance and taste.

Amomum villosum has a strong bitter aroma, which is often used to remove differences and enhance fragrance.

Angelica dahurica has a strong medicinal fragrance and a slight bitter taste, and it is a small expert in deodorization, especially the smell of mutton and the earthy smell of fresh water products.

Fennel, also called "fennel seed", has a faint smell of camphor and fennel. Its usage is similar to that of star anise.

Cardamom, also known as "cardamom", has a strong aroma, a little spicy and bitter. He is a little expert in perfuming.

Alpinia officinarum, also known as "Alpinia officinarum", not only has a strong ginger flavor, but also has a hint of camphor flavor. Alpinia officinarum is an expert in removing fishy smell and enhancing fragrance.

Well, that's my answer. I hope I can help you.

I am Tubie Jun, a scholar who loves China very much.

Take you to appreciate the beauty of China in words.

I'm from Pengzhou, Chengdu, Sichuan, and I've been a pot-stewed deli for nearly 30 years. I will answer your question today, I hope it will be useful to you.

How to match spices best? There is no fixed standard for the marinated vegetable industry. Whether it's some so-called ancestral secret recipes or new stews, all flowers bloom with their own characteristics, but everyone uses different spice formulas, so it's hard to say that there is a fixed standard dosage of ingredients in the spice formula. They all decide the collocation of seasonings according to their own flavor and taste characteristics. However, under normal circumstances, the collocation of seasoning packages should follow some rules, and arbitrary collocation is definitely not acceptable.

First of all, the collocation of spiced pot-stewed vegetables should be divided into primary and secondary, that is, main spices and auxiliary spices. The main spices are determined according to the taste we need. For example, the five flavors should be based on star anise, cinnamon and fennel, not pepper. The spicy taste is mainly pepper and pepper. Usually, the amount of main ingredients should account for about 30% of the total package. Other adjuvants such as Pericarpium Citri Tangerinae, Radix Angelicae Dahuricae, Fructus Tsaoko, Rhizoma Kaempferiae, Fructus Amomi, Semen Myristicae, Fructus Amomi Rotundus, Herba Agastaches, Rhizoma Alpiniae Officinalis, and Radix Glycyrrhizae. About 55%, and the rest are fragrant leaves, grass, Cao Ling, Gan Song and citronella. , accounting for the rest. This collocation basically compound the skeleton of a seasoning package.

After talking about proportion, let's talk about ingredients. The use of spices should also be matched according to the characteristics of ingredients. Different ingredients need different spices because of their different smells and fragrances. For example, braised pork, star anise, cinnamon and fennel should be the main ingredients; The main ingredients of chicken should be angelica dahurica, galangal and star anise. The main ingredients of duck meat should be star anise, angelica dahurica and cardamom; The main ingredients of rabbit meat should be star anise, dried tangerine peel and cinnamon.

Finally, it needs to be explained that the application of spices in braised pork is not how much flavor spices can add to meat, but how the fragrance of spices masks the fishy smell of meat. When we eat braised pork, the reason why we feel fragrant is precisely because the fragrance of spices masks the peculiar smell of meat. If you can't cover up this peculiar smell, braised pork will taste tasteless.

China's diet has always been famous for its delicacy. Because of its location and environment, there are many different famous cuisines. Among them, cooking mainly focuses on the harmony of taste. Many dishes can only be delicious with the right seasonings, and there are many kinds of seasonings. In our traditional seasoning, spiced powder is a very good seasoning, but it seems simple, and spiced powder also has many doorways. Although it is called "five", it is not limited to five, and there can be many kinds of harmony and collocation.

Many people actually don't know how to use the spiced powder. In fact, their knowledge in recent years is very strong, even stronger than the herbs in Chinese medicine. According to the characteristics of different ingredients, different spices and different dosage are needed. If you are an ordinary family, you probably don't need to know much, but if you want to be a real gourmet, if you can learn the preparation of spiced powder, it will really make your dishes taste better. Maybe we sometimes go directly to the market to buy cooked food, but the taste of cooked food is not as good as we thought. This is because the preparation of spices also needs to have corresponding types.

For example, when we cook fish and beans, the smell inside is heavy, so naturally we need spices with strong fragrance to cover up and eliminate them. Meat with strong smell, such as beef and mutton, also needs pepper and pepper, so that more "strong" spices can eliminate the taste and increase their own meat flavor. If we want to make the stew more delicious, we can add some spices, such as star anise and cinnamon. After all, each ingredient will have corresponding spices to match, in order to play a better taste. Here are some specific recipes with spiced powder, so that everyone can have more food choices.

The usage of spices-you ask me and answer: 1. Similar to animal meat, what kind of spiced powder is better?

Answer: use ginger, fragrant leaves, pepper, pepper, dried tangerine peel, angelica dahurica and so on. These spices can make meat smell good.

2. What seasoning is better for fresh vegetables?

Answer: Chili, ginger, fragrant leaves, etc. You should ensure your fresh taste of vegetables and should not cover up the taste of vegetables with too many spices with too strong fragrance.

3. What is the best seasoning for seafood and aquatic products?

A: Nutmeg, cinnamon, fennel, rhizoma Dioscoreae Septemlobae, clove, etc. Seafood and aquatic products need some fragrant spices to correct the fishy smell of seafood.

4. What kind of seasoning is used for animal meat with strong flavor like beef and mutton?

A: Cumin, pepper, perilla, cinnamon, mint, nutmeg, fennel and so on. These spices are rich in fragrance, which can well remove the fishy smell carried by beef and mutton, enhance the flavor of ingredients and promote the umami taste of meat.

5. What seasoning is better for beans?

A: Clove, cinnamon, fragrant leaves, cardamom, nutmeg and so on. These can mask the fishy smell of beans and make them richer.

Tips for using spiced powder: 1. When you make spices into spiced powder, you must remember the proportion of the configuration. Try to put as little spices as possible, otherwise the taste of the dish will be too strong.

2. Although the spiced powder tastes good, it should be put as little as possible when added, so as not to destroy the freshness and taste of the dish itself.

3. People with severe body inflammation, or people who are not used to putting spices, try to put less or no spices in cooking.

Hello, I'm glad to answer your question. How to match spices best? To answer this question, what do you cook first? Different dishes have different tastes, so the collocation of seasonings is also different. Let me introduce you to several collocation methods of dishes and aniseed suitable for home production.

1. Braised pork, taking 3 kg of meat as an example. 6 star anise, cinnamon 1 tablet, 4 Amomum tsao-ko, more than 0/0 tablets of fragrant leaves, 6 tablets of Rhizoma Kaempferiae, 8 Chinese prickly ash 10g, 8 cloves, 6 Amomum tsao-ko, 5 pieces of meat, ginger 1 tablet, scallion 1 tablet.

2. A large plate of spicy chicken, taking a chicken as an example. 5 star anise, cinnamon 1 tablet, 3 tsaoko, fragrant leaves 1 tablet, 5 kaempferia rhizome, 5g pepper, dried pepper 1 tablet, ginger1tablet and scallion1tablet.

3. Braised pork, taking 3 Jin of meat as an example. 6 star anise, cinnamon 1 block, 3 tsaoko, fragrant leaves 1 block, 5 dried peppers, ginger 1 block, and scallion1block.

4. Burn ribs and use 3 Jin of ribs. 5 star anise, cinnamon 1 tablet, 3 tsaoko, fragrant leaves 1 tablet, pepper 1 0g, dried pepper1tablet, ginger1tablet and scallion1tablet.

5. Mutton, take 3 Jin of mutton as an example. 2 star anise (note that there should not be too much star anise in mutton, and too much soup will turn black). Cinnamon 1 tablet, tsaoko-3 tablets, fragrant leaves 10 tablets, kaempferia kaempferia, pepper 10g, clove 10 tablets, bibimbap 5 tablets, dried pepper 5 tablets and ginger 1 tablet.

6. Noodles, star anise 1, cinnamon 1, tsaoko 10g, fragrant leaves 5g, kaempferia kaempferia 5g, pepper 5g, galangal 3g are ground into powder, and when it is spicy, 3 kg of pepper noodles are mixed evenly.

The above is my answer to how to mix spices for the best fragrance. I hope I can help you.

Spice has a formula of monarch, minister, left, teacher and divination, which gradually decreases from four levels to no level. General Jun 9, Chen 6, Zuo 3, Shi 1, Bu 0.5. Simply put, we use spices according to different ingredients and different characteristics of dishes. Another point is total control. Some dishes have spices at the bottom, which are not obvious, emphasizing the taste of raw materials and seasonings. This situation is generally controlled between 3‰ and 0.5‰. Obviously, spices were added to suppress the fishy smell, but it was impossible to taste. Some dishes have strong seasonings, such as brine, especially Cantonese and Sichuan dishes, accounting for 2% to 5% of the brine, but too heavy will destroy the original flavor of the raw materials. Shandong cuisine brine and miso soup are generally controlled between 1.5%-0.75. Huaiyang cuisine highlights its original flavor, light seasoning and few kinds.

I'll tell you the five simplest spices of Cantonese cuisine: Amomum tsao-ko, cinnamon, star anise, galangal, fragrant leaves and licorice, among which Amomum tsao-ko accounts for about 30%. Other materials are basically added on this basis.

Send five spices: cinnamon 12, nutmeg 6, dried tangerine peel 6, fragrant leaves 2 and clove 1. On this basis, add star anise 8, pepper 3, fennel 2, baikou 2, magnolia flower 1 to make vegetables with belt fat, and add Amomum villosum 3 to make viscera.

To make chicken seasoning, first promote Daokou roast chicken and send an article on the production of Daokou roast chicken.

The first roast chicken-Daoguang Emperor's favorite recipe for Daokou roast chicken (please collect it for the chef)

Gourmet xiaofuzi

Red-Cooked Chicken, Daokou Style

Dear friends, little gourmets are here to introduce the recipe of Daokou roast chicken in detail. I won't introduce the slaughter and molding of chicken. Parents can make them according to their own hobbies.

Chicken skin honey juice, honey or maltose, water 4/6, and the proportion of sugar in winter can be reduced by 3.5. Dip the white striped chicken in honey juice, fry it with 40% to 50% oil temperature (40% in summer), take it out, put the fried chicken in a pot (put a small piece of ginger in the belly of the chicken), and put a material bag in the middle of the pot. Add salt, add stock and simmer until cooked.

Packaging: Take 100 chicken as an example: cinnamon 90g, angelica dahurica 90g, galangal 90g, Amomum tsaoko 30g, dried tangerine peel 30g, Amomum villosum15g, cardamom15g, fragrant sand 30g and piper longum/.

Spices can make people feel relaxed and appetizing, especially in hot summer. Appropriate spices can make people feel refreshed. So what is the right proportion of spices?

In the proportion of spices, there are "monarch, minister, assistant and envoy". Liao Jun: The so-called Liao Jun is the protagonist in the recipe of brine, which mainly plays a role in enhancing the fragrance of brine, accounting for 35-40%.

Minister material: Minister material is the function of assisting monarch material to enhance fragrance, accounting for 20- 25%.

Seasoning: it plays a role in balancing the taste in brine (tangerine peel and licorice have the characteristics of balancing the taste). Proportion: 10- 15%.

Tips for using spices 1. When filling internal organs, put more spices to remove fishy smell, smell and odor, such as nutmeg, Amomum tsaoko, Kaempferia Kaempferia, Radix Angelicae Dahuricae, Fructus Amomi, Fructus Piperis Longi, etc., to remove peculiar smell and enhance fragrance.

2. For meat, chickens, ducks and bean products, the amount of general spices is relatively reduced. It is necessary to remove the odor and increase the aroma, while maintaining the unique aroma of raw materials, that is, the original flavor.

3. The medicine bag in salt water should be taken out after being boiled for about 40 minutes for the first time (otherwise, the medicine taste will be too strong), so the medicine taste will become weak after being used for three or four times, so it is necessary to repack a bag, and put the first bag when cooking for the second time, so that the second bag will take 20-30 minutes to take out, and the first bag will become waste after being used for about six or seven times.

Formula 1 of chafing dish spice: 5g of white button, 5g of tsaoko, 3g-5g of Anemarrhena asphodeloides, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of weed removal, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water chestnut and 5g of water chestnut.

Formula 2: Foeniculum vulgare L. 0.2g, fennel 0.5g, licorice 0. 15g, cinnamon 0.3g, clove 0.08g, Amomum tsaoko 0. 1g, meat buckle 0.09g, white buckle 0. 12g, dried tangerine peel 0.02g, and water chestnut. 0.06 g of Arnebia euchroma, 0.04 g of citronella, 0.2 g of Amomum tsaoko, 0.05 g of Fragrant Fruit, 0.08 g of Alpinia officinarum, 0.09 g of Amomum villosum, 0.07 g of Cinnamomum cassia, 0.03 g of Radix Aucklandiae, 0. 1 of fragrant sand and 0.06 g of fermented grains.

Ingredients of braised pork spice formula: clear oil 250g, star anise 25g, cinnamon 15g, fennel15-20g, licorice10g, rhizoma anemarrhenae10g, fermented grains 3-5g, pepper 20g and sand. Welsh onion150g, Shaoxing wine100g, soy sauce100g, crystal sugar 350-500g, monosodium glutamate15g, refined salt 350-500g, fresh soup 5000g and 2 gauze bags.

Braised pork formula: star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko and clove.

Because I like spices, I hope it will help or inspire you.

How to match spices is the most fragrant.

When it comes to spices, the collocation of spices is exquisite, and only when it is properly matched can the maximum aroma be stimulated, that is,1+1> 2. This is the theory of aroma maximization. But when it comes to fragrance, we can't just rely on maximizing fragrance, but also rely on other spices to make the so-called good fragrance. Let's talk about aroma again.

Aroma: Aroma refers to the fragrance emitted by an object. The gas that the sense of smell can feel makes people happy, comfortable, uncomfortable, pungent and so on.

Aroma can be roughly divided into fragrance and bitterness. The specific subdivision can be divided into many fragrance types: fragrance, grass fragrance, ointment fragrance, flower fragrance, fruit fragrance, citron fragrance, woody fragrance, medicinal fragrance, burnt fragrance and so on.

A good formula can not be separated from the cognition of spices and the mastery of application (fragrance intensity).

Aroma blending can be roughly divided into three categories: pre-aroma, middle-aroma and post-aroma, which is the most basic blending method. Also known as the Trilogy of Flavoring, it is the most primitive way of perfuming. Then it is divided into four well-known steps: monarch, minister and assistant. There are five steps and seven steps created on the basis of three steps. The more thorough you know about spices, the more detailed you are! I don't know if you saw this. You got it? If you still don't understand, I'll make a list for you. The compound spices in brine are all evolved from five spices.

Aroma and ingredients: Different ingredients have different formulas (different effects) and produce different fragrances. This is the ingredient. It has its favorite spices. This point has been mentioned in the previous answer, and careful readers will find it.

How can we bring out a good aroma? Only by mastering the attributes and applications of spices and the favorite ingredients can we make a stunning and secular formula.

Note: I am original. If you need to reprint to other pages, please leave a message or indicate the purpose. Thank you! Like friends like, forward, comment, want to know more food information, please pay attention. How to match spices best?

This question is quite big and difficult to answer. First of all, this sweet talk is a headache. Does it smell fragrant from a few meters away, or does the food in front of you smell fragrant? Still popular? Still fragrant?

A few meters away, it smells stuffy, it's chemical, and the ingredients are additives. It is the result of the combination of spices to taste the fragrance before or at close range, and then taste the fragrance after eating.

How to match it depends first on the ingredients and the taste of the dishes you want to cook. Spicy type and spiced type are not matched correctly.

The ingredients and fragrance have been selected, and we will consider matching them from the following aspects.

1: those who care about incense, those who smell it. These spices are many, such as star anise, cinnamon, pepper, fennel, cumin, pepper and so on. It is necessary to choose these previously fragrant spices.

2. Choose the spice that is responsible for enjoying the fragrance. Generally speaking, the taste of eating is the taste of food itself, the taste of cooking oil, and of course the taste of spices such as tsaoko.

3. However, under the premise of ensuring the popularity, spices should be used to remove the fishy smell, such as angelica dahurica, cardamom, kaempferia kaempferia and fennel.

4. Choose spices that match the fragrance. These spices are responsible for the aftertaste, that is, the aftertaste, such as cloves, Amomum villosum, peaches and so on.

Although these spices are all selected, they need to be blended with some spices to make the fragrance of these spices naturally mellow and harmonious. Such as licorice, dried tangerine peel, fragrant leaves, etc.

6: According to the above collocation, and then pay attention to the respective usage of spices, you can achieve the fragrance you want.

As the saying goes, mistakes are inevitable.

@ Chang 'an cabbage heart

@ Chang 'an cabbage heart

@ Chang 'an cabbage heart

Give the subject a formula, which is very simple and catchy.

Eight flavors: pepper, cinnamon, Amomum villosum, dried tangerine peel and clove.

The above eight flavors can also be added as twelve flavors, namely, white bitter fennel and fragrant leaves of grass and fruit. Generally, eight flavors of halogen products made by families can produce a better taste, and twelve flavors can produce a better taste.