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The use of various spices
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Introduction of mala Tang ingredients: cloves

Introduction of mala Tang ingredients: cloves

A fluffy, dark brown root spice, which Chengdu people call vanilla and Chongqing people call fermented grains, should actually be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. This spice is rich in flavor when added to soup. The dosage should not exceed 5 grams each time, otherwise the aroma will be "greasy".

2. Cloves, also known as cloves and cloves, are the buds of cloves. They are often used as dry products in cooking, with rich fragrance and tingling feeling. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.

3, star anise

Eight angles

Eight angles

It should be called star anise, also called anise in August, star anise and pearl, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.

4. Fennel

dill

dill

Also known as fennel, shredded vegetables, Huaixiang and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and mala Tang. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.

5. Amomum tsaoko

Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Amomum Amomum Tsao-ko should not be used in spicy soup and brine, and it is more suitable to put 3 ~ 5 tablets.

6. Amomum villosum

Amomum tsao-ko

Amomum tsao-ko

Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. The soup and marinated vegetables used for mala Tang should not be too much, preferably within 3 grams.

7. Sannai

Some places are also called Jiangsha and shanla, and this is the rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for roasting, marinating and mala Tang, and the dosage is mostly between 5 ~ 10g.

Amomum fruit

Amomum fruit

8. Cao Ling

It should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

9. Weeding

Sannai

Sannai

Paicao, also known as Paixiang, Vanilla, Xiangyang and Maopaicao, also belongs to Primulaceae and tastes sweet. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.

10, cardamom

Also known as round cardamom, it is written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.