Current location - Recipe Complete Network - Complete recipe book - 18 spices formula
18 spices formula
I. Formula of Spiced Powder and Spice

Formula 1: Fructus Amomi 60g, Flos Caryophylli 12g, Fructus Amomi Rotundus 7g, Cortex Cinnamomi 7g, and Sanyan 12g.

Formula 2: 20g of aniseed, 5g of dried ginger, 8g of fennel, 6g of pepper 18g, 6g of dried tangerine peel and 6g of pepper 18g.

Formula 3: 52g of aniseed, 7g of cinnamon, 3g of Sancha 10g, 3g of white pepper, 4g of Amomum villosum, 7g of dried ginger 17g and 7g of licorice.

Second, the formula of thirteen fragrant aniseed

Generally speaking, it should be: 5 portions of pepper and aniseed, 2 portions of cinnamon, Rhizoma Kaempferiae, Pericarpium Citri Tangerinae, Rhizoma Alpiniae officinarum and Radix Angelicae Dahuricae, and the rest 1 portion, and then put them together, which is "Thirteen Fragrances". It can also be used separately, such as fennel, which has a strong smell and is best used to make vegetarian dishes and bean products; Angelica dahurica used for beef and mutton can remove the smell, increase the flavor and make the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term eating; The use of dried tangerine peel and radix aucklandiae in the soup can make the smell elegant and fragrant; When cooking fish with three-nai and ginger, it can not only relieve fishy smell, but also make the fish crisp, tender and fragrant. Smoked chicken, duck and goose, with nutmeg and cloves, can make the smoked taste unique, fresh and fragrant when chewed, and full of fragrance.

Third, the hot pot spice formula

Formula 1: 5g of white button, 5g of Amomum tsaoko, 3g-5g of Rhizoma Kaempferiae, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon bark, 5g of licorice, 5g of twig, 5g of weed-cutting, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water-stirring and 5g of citronella.

Formula 2: 0.2g of fennel, 0.5g of aniseed, 0.3g of licorice, 0.3g of cinnamon, 0.08g of clove, 0.0g of Amomum Tsaoko, 0.09g of meat buckle, 0.0g of white buckle, 0.2g of dried tangerine peel and 0.2g of fructus piperis. Kloc-0/ g, Arnebia euchroma 0.06 g, citronella 0.04 g, Amomum tsaoko 0.2 g, Fragrant Fruit 0.05 g, Alpinia officinarum 0.08 g, Amomum villosum 0.09 g, Cinnamomum cassia 0.07 g, Radix Aucklandiae 0.03 g, Amomum villosum 0.07, geranium 0.001fragrant sand 0.2 g, and Glycyrrhrizae Radix.

Fourth, the formula of braised pork spices

Material selection: 250g of clear oil, 25g of star anise, 0/5g of cinnamon/kloc-,0/5-25g of fennel/kloc-,0/0g of licorice/kloc-,0/0g of rhizoma kaempferiae/kloc-,3-5g of fermented grains, 20g of Chinese prickly ash and 20g of Amomum villosum/kloc. 00g, scallion 150g, Shaoxing wine 100g, soy sauce100-200g, crystal sugar 350-500g, monosodium glutamate 15g, refined salt 350-500g, fresh soup 5000g and two gauze bags.

Formula of braised pork: star anise, cinnamon, fennel, licorice, rhizoma kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko and clove.