Nutmeg, laurel, clove, allspice, onion, cinnamon, garlic, onion ginger, sage, cardamom, coriander, etc.

Can remove mutton fishy smell are:

Cumin, clove, allspice, laurel, sage, nutmeg, cardamom, caraway, garlic, dill, onion ginger, basil, mint and perilla;

Can remove the smell of beans are:

Nutmeg, cinnamon, clove, fennel, cinnamon, laurel, sage, cardamom, coriander.

Suitable for beef

Pepper, allspice, nutmeg, cinnamon, onion, ginger, coriander, onion and cardamom;

Suitable for pork

Pepper, nutmeg, allspice, clove, laurel, thyme, sage, celery seed, onion and garlic;

Suitable for mutton

Pepper, nutmeg, allspice, clove, cinnamon, sage, laurel, ginger and coriander;

Suitable for chicken

Mustard, Oz, Artemisia annua, fennel;

Suitable for fish shells

Pepper, ginger, onion, garlic, nutmeg, coriander, celery seed, fennel, mustard seed, dill, mustard, Chinese wolfberry and fennel;

Suitable for vegetables

Nutmeg, coriander, dill, mustard, Ozzie, fennel.

Compatibility and use of the second spice

According to the different perfuming functions and functions of spices, most of them need to be used together according to specific raw materials, cooking methods and taste requirements, except for a few that can be "single-handedly". In order to achieve the required better synergy and produce the ideal softer comprehensive effect.

As long as the taste characteristics, applicable ingredients and general addition amount of various spices are clear, a relatively suitable spice package can be matched.

Characteristics of spices

1, spicy spices, such as pepper, pepper, pepper and ginger.

2, spicy condiments, such as garlic, onion, onion, leek, horseradish and so on.

3. Aromatic spices, such as laurel, cinnamon, cloves, aromatic seeds, vanilla beans and nutmeg.

4. Spices with coloring function, such as turmeric, red pepper and saffron.

5. Spices with deodorizing effect, such as Radix Angelicae Dahuricae, Cortex Cinnamomi Japonici, and Rhizoma Alpiniae.

6. Spices with unique flavor and fragrance, such as sweet incense, thyme, licorice, fennel, caraway and cumin; Sweet leaves, laurel, cinnamon, fennel.

Spice with fishy smell removing effect

Can remove the fishy smell are:

Nutmeg, laurel, clove, allspice, onion, cinnamon, garlic, onion ginger, sage, cardamom, coriander, etc.

The smell of mutton can be remove by cumin, clove, allspice, laurel, sage, nutmeg, cardamom, caraway, coriander, garlic, dill, onion ginger, basil, mint and perilla.

Can remove the smell of beans are:

Nutmeg, cinnamon, clove, fennel, cinnamon, laurel, sage, cardamom, coriander.

Classification by applicable raw materials

Suitable for beef: pepper, allspice, nutmeg, cinnamon, onion, ginger, coriander, onion and cardamom;

Suitable for pork: pepper, nutmeg, allspice, clove, laurel, thyme, sage, celery seed, onion and garlic;

Suitable for mutton: pepper, nutmeg, fragrant seed, clove, cinnamon, sage, laurel, ginger and coriander;

Suitable for chicken: mustard, Ozzie, Artemisia annua, fennel;

Suitable for fish and shellfish: pepper, ginger, onion, garlic, nutmeg, coriander, celery seed, fragrant seed, mustard seed, dill, mustard seed, Chinese wolfberry and fennel;

Suitable for vegetables: nutmeg, coriander, dill, mustard, Ozzie and fennel;

Monarch, minister and assistant in spice compatibility

First, the basic principles of compatibility

Cai Jun refers to the main spice which is most suitable for cooking, has the strongest deodorization function, and has the best effect of enhancing fragrance and determining taste. Generally, it is the main spice designed for the taste of cooking materials.

To become a "monarch material" of perfume compatibility, three conditions need to be met:

First, the effect of eliminating differences is the most prominent.

Second, the fragrance enhancement effect is the most obvious.

The ability of the three flavors is the most outstanding.

Minister material is a seasoning designed according to the overall flavor of ingredients, which makes up for the lack of aroma and taste of "monarch material" and makes the flavor of dishes more perfect and richer.

To become a "minister" in spice compatibility, two conditions need to be met:

First of all, it can further help "Liao Jun" to remove fishy smell.

Secondly, the taste and aroma presented after matching with "Liao Jun" should be consistent with the overall design of food flavor.

After selecting "monarch material" according to the main material, find out the corresponding "minister material"

When cooking pork raw materials, on the basis of cinnamon, star anise, nutmeg, galangal and Amomum villosum, pepper, dried ginger and licorice are also added as "minister materials".

When cooking beef raw materials, we must add nutmeg, Alpinia katsumadai, tangerine peel, Bibo and licorice as "minister materials" on the basis of selecting star anise, cinnamon and fennel.

When cooking mutton raw materials, on the basis of selecting Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Fructus Foeniculi and Fructus Zanthoxyli, Amomum tsaoko, Rhizoma Kaempferiae and Fructus Amomi should be added as main ingredients.

When cooking chicken, cinnamon, angelica dahurica, galangal and star anise are used as "royal ingredients", and other ministerial ingredients such as cardamom, Amomum tsaoko, dried tangerine peel, Amomum tsaoko and fennel are also needed.

When cooking aquatic products, on the basis of choosing royal ingredients such as nutmeg, star anise, pepper and fragrant leaves, we should also add "minister ingredients" such as Amomum villosum, coriander and clove.

Auxiliary materials are used to reconcile the "monarch material" and the "minister material" so that the flavors of various spices can blend with each other, and appropriate addition can balance the temperature, heat, cold and coolness of the "monarch material" and the "minister material"; To counteract or reduce the flavor of spices.

After selecting "monarch materials" and "minister materials", we should combine three factors to choose suitable auxiliary materials:

1. Through the analysis of the medicinal properties of the selected medicinal materials, it is found that if there are many spicy medicinal materials, it is necessary to mix them with spices such as Siraitia grosvenorii and Glycyrrhiza uralensis, which have the effect of reducing noise and reducing fire. Avoid getting angry and dry mouth after meals. If there are many people who are afraid of cold, you need to match warm spices such as pepper, pepper and Bibo to balance the coolness.

2. Consider collocation, because each monarch material usually has several kinds of "collocation materials", which can improve the taste effect or eliminate differences. For example, cinnamon likes to match Alpinia officinarum and Bibo, while Angelica dahurica likes to match clove and Alpinia katsumadai. Octagonal opera with Yangchun sand and cardamom;

3. It is also necessary to comprehensively consider the characteristics of ingredients, the expected taste of cooked vegetables, and other auxiliary spices.

After analyzing some effective formulas, we found that geranium and pepper appeared very frequently in the raw material formula of making pork. Pepper and dried ginger appear very frequently in the recipes for cooking beef; Cumin and fragrant leaves frequently appear in the recipe for cooking mutton; In the formula of chicken ingredients, clove, fennel and Amomum villosum are indispensable.