The difference between spicy and spicy lies in the different position when feeling. Spicy lies in the feeling of mouth and tongue, which is superficial, while pungent is the feeling of nasal cavity, which is deep. We often say that pungent smell, boring nose and irritating tears are pungent. Knowing this, spicy, spicy and mala Tang are easier to find. Based on my years of experience, I have summarized as follows:
There should be two kinds of spicy spices: Amomum tsao-ko, dried ginger, Amomum tsao-ko, pepper, southern ginger and Amomum villosum. Fresh ones generally include: onion, ginger, garlic, onion, leek and so on. Seeing that there are small partners here, you have to ask, is onion, ginger and garlic a spice? The following references to national standards:
Amomum tsaoko: The fruit of Amomum villosum of Zingiberaceae, whose skin smells smoky and bitter.
Amomum tsao-ko has the functions of improving taste, enhancing fragrance, removing fishy smell and removing foreign substances in brine. It often forms the central axis of spices with angelica dahurica, cinnamon and clove, and plays the role of fixing fragrance. Every 50 kilograms of brine needs to add about 20 grams.
Dried ginger: the dried product of fresh ginger, but it is different from ordinary fresh ginger in planting and deep processing. Its finished product is pungent, and it is mainly used to remove the fishy smell and foreign bodies in brine. About 15g should be added for every 50kg of salt water.
Cao Kou:
The seeds of Alpinia of Zingiberaceae are fragrant and bitter.
In brine, it has the function of removing fishy smell and enhancing fragrance, especially the bone-containing components, which are often mixed with pepper, cardamom and cinnamon, at a cost of about 10g per 50 kg of brine.
Pepper: The fruits of Piper plants in Piperaceae can be divided into white pepper and black pepper according to the picking time. The fragrance is strong, and the same spicy taste is also strong.
White pepper is often used in brine, which has the functions of removing fishy smell, enhancing fragrance and appetizing, especially when curing mutton ingredients, about10g should be added to every 50kg of brine.
Nanjiang: It looks like a tree root. It is dark in color and tastes like cinnamon, but it has a pungent smell.
There are two kinds of southern ginger: dried ginger and fresh ginger, and fresh ginger is widely used. When cooking seafood ingredients or making brine, the fishy smell of ingredients can be removed, which has obvious effect of improving taste and fragrance.
Amomum villosum:
Here refers to Amomum villosum, the fruit of Amomum villosum, a ginger plant, which smells like choking nose after breaking its shell and tastes like mint.
Amomum villosum has the functions of removing fishy smell, eliminating fatigue and enhancing fragrance in brine. It is often mixed with nutmeg, Amomum villosum and Amomum tsaoko in bittern-braking food, and about 15g is needed for every 50kg of bittern.
Fresh onions, ginger and garlic will not be described in detail. Fresh onions are rarely used directly in brine, but are often used to fry sesame oil, which obviously enhances the flavor. Fresh ginger will be widely used in brine, which has obvious effects of removing fishy smell, enhancing fragrance and refreshing the brain. Garlic is also used in southern brine.
Spices are: dried pepper, galangal and kaempferol.
Dried Chili:
There are too many kinds, which are planted in every region and have different functions in use according to their own characteristics. Unique flavors such as: Henan New Generation, Sichuan Qixing Pepper, Shaanxi Qinjiao, etc. Such as Fujian Pepper King, Indian Devil Pepper, Xiaomi Spicy, Guizhou Bullet, etc. , such as Sichuan Erjingtiao, etc.
Alpinia officinarum: rhizome of Alpinia officinarum, a zingiberaceae plant, with aromatic smell and pungent taste. Brine mainly has the function of removing fishy smell and foreign matter, so it needs to be broken when used, so it can be better to eat. About 15g should be added to every 50kg of salt water.
Kaempferia kaempferia: Also known as ginger, it is the root of Kaempferia kaempferia of Zingiberaceae. It has a pungent tongue feeling and a taste similar to camphor in the aftertaste. Guangdong boiled chicken and Hakka brine chicken are widely used.
In brine, it has the function of enhancing fragrance and removing fishy smell. It is often mixed with Radix Angelicae Dahuricae, Fructus Amomi and Fructus Amomi to make halogen brake material, and about 15g should be added for every 50kg of brine.
The spice of hemp is easy to distinguish, and the entrance is hemp. There should only be pepper here. But there are several kinds of peppers, and there are different varieties in different regions. Red peppers are fragrant, green peppers are hemp, and mountain peppers are half as fragrant as hemp.
Red pepper: It is famous for its Dahongpao in Maoxian County, Sichuan Province and Hancheng, Shaanxi Province. It is not only red in color, but also hemp and fragrant. Red pepper has the function of removing fishy smell and enhancing fragrance, which is suitable for frying, stewing and pickling, and is often used in brine and spicy ingredients.
Green pepper: commonly known as pepper, Chongqing, Guizhou, Yunnan and other places have better quality. When cooking spicy dishes, the dosage is relatively large, and red peppers are often mixed in brine.
Zanthoxylum bungeanum:
Commonly known as wild Zanthoxylum bungeanum, its hemp and fragrance are less than half of the above two kinds of Zanthoxylum bungeanum, but it has obvious fragrance, which is widely used in pickling food, making pepper salt and pepper water.
The above is my answer in this question and answer, hoping to give my friends reference. Due to the limited level, please leave a message in the comment area to correct the shortcomings. ?