Basil, black pepper, white pepper, vanilla, fennel, cinnamon, ginger powder, garlic powder, fennel, pepper, mushroom essence, etc.

There are:

1 Mijiexiang for soup.

Thyme is used to make soup and marinated steak.

Provine made pizza.

4 fragrant leaf soup

Spice (Spice) means (Spezie) western (Especia) German (Gewure) pungent perfume, which is taken from fruits, flowers, buds, roots and barks of plants. There were many spicy spices in ancient China, including pepper, ginger, Chinese medicine, rattan, cinnamon, pepper, mustard, pepper and so on. These spices can not only add flavor to food, but also have irreplaceable dietotherapy effect, especially for many diseases. Spices from (main producing areas) India, Indonesia, Madagascar, Malaysia, Sri Lanka, Mexico and China (procurement and preservation) are generally dry products, because their fragrance and excitement are better and stronger than fresh products. When shopping, it is best to choose those that are sufficiently dry and fragrant. (Usage) When using spicy spices, it should be noted that the spicy ingredients of each spice are different, and the usage is naturally different. Among them, pepper is the hottest, and its characteristics are as follows ...

material

Material: beef tendon 2kg and a half

Seasoning: 5 aniseed, cinnamon 1 piece, 40 pepper, 6 fragrant leaves, 6 Amomum villosum 1 piece, 6 Amomum villosum, 3 cardamom nuts, 2 galangal 1 piece, 2 Bibo, 3 angelica dahurica, 2 kaempferia kaempferia, and 2 fennel/kloc-0.

Seasoning: yellow rice wine 1 2, soy sauce 2, rock sugar 60g, salt 1 2, yellow sauce 1 2, minced onion and ginger.

working methods

1, beef tendon I chose the front tendon, which contains the best money tendon. There are many tendons in the front, and the tendons are wrapped in meat. Meat is wrapped in tendons, and there are many patterns. The layers are very beautiful and the taste is better!

2. If you can't find so many spices, it is best to have aniseed, cinnamon, pepper, fragrant leaves, angelica dahurica, kaempferia kaempferia and Amomum villosum. If it's just the old three spices, the taste will be much worse. Wrap it in gauze.

3. Throw the seasoning bag and beef into the pot and sit in the water for a while until the pot boils. Water can't exceed beef.

4, put the soy sauce after the water is boiled, and the soy sauce should be put slowly, so as to keep the water boiling, so as to cook the original flavor of the soy sauce.

5. Then add yellow wine, thick slices of onion and ginger, yellow sauce, salt and rock sugar. After the water is boiled again, turn the lid down and simmer for two to three hours. Soak the beef sauce in the soup until the soup is almost cold, and then take it out. It tastes better.