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What role does all kinds of marinades play in brine?
In the marinade, star anise, kaempferia kaempferia, clove, fennel peel, angelica dahurica, Amomum tsaoko, fragrant fruit, Alpinia katsumadai, Amomum villosum, fragrant leaves, Senecio scandens, vanilla is spiced, pyrene, white button, Gan Song, galangal is pungent, and Lithospermum is colored.

Marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spice for making brine. The marinade has a strong fragrance, which can remove the fishy smell of food raw materials and increase the fragrance of food. The bittern is made by boiling the bittern in a bittern pot with water, and different bittern formulas can be made into bittern with different flavors.

There are hundreds of spices mixed with marinade in the market, and the common ones are star anise, cinnamon, pepper, Gan Song, fennel, white cardamom, nutmeg, Amomum villosum, fragrant leaves, cloves, female cloves, galangal, southern ginger, citronella, licorice, tsaoko and so on.

Brine is a common seasoning for China Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine, and it is a kind of soy sauce cooked with various spices. Brine is a kind of seasoning commonly used in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, light soy sauce, dark soy sauce and crystal sugar, etc. It can be made by cooking for several hours.

Illicium verum? Hook.f) is a plant of Illicium in Illicium.

Kaempferia galanga Linn., alias: Zingiber officinale, Sancha, Shanla, a perennial herb, is the rhizome of Kaempferia galanga Linn. of Zingiberaceae, with massive rhizome, single or several connected, light green or greenish white and fragrant; Distributed in Guangdong, Guangxi, Yunnan, Taiwan Province and other provinces, cultivated.

Rhizoma Kaempferiae is an aromatic stomach tonic, which has the effects of dispelling cold, eliminating dampness, warming spleen and stomach, and expelling evil qi, and can also be used as a seasoning. In the folk, Rhizoma Kaempferiae has always been used as a medicinal and edible plant, and its roots and leaves are often used as seasoning for white-cut chicken and white-cut chicken. According to the records of China Pharmacopoeia, it is pungent in taste and warm in nature, and has the functions of neutralizing the temperature, promoting digestion and relieving pain. Used for fullness of chest and diaphragm, cold pain in epigastrium and abdomen, and no need to eat.

Cloves are used as spices and traditional Chinese medicine. They are tropical plants of the genus Syzygium in Myrtaceae, which are native to the islands of Indonesia. The Latin scientific name Eugenia caryophllata circulating on the Internet is wrong, and the correct name is Syzygium aromaticum.