Alpinia officinarum:

Alias: Xiao Liang Jiang, Gao Liang Jiang. Whether used as medicine or edible, rhizome parts are generally used. Alpinia officinarum has a strong pungent smell.

In addition, after being ground into powder, Alpinia officinarum is one of the main raw materials of "spiced powder". Other functions: it has the functions of warming spleen and stomach, expelling wind and cold, promoting qi circulation and relieving pain.

Angelica dahurica:

The edible part is the root. Angelica dahurica can effectively relieve symptoms such as cold, headache and stuffy nose. At the same time, it can also dispel wind and cold, relieve pain, reduce swelling and discharge pus.

Dial:

Also known as rat tail. Often accompanied by galangal. Water chestnut smells like pepper. In addition, external application also treats toothache.

Caokou:

Also known as Alpinia katsumadai and Alpinia katsumadai kernel. It is a dried seed ball of Amomum villosum and a spice seasoning. Amomum villosum has the functions of removing the odor and peculiar smell, and increasing the special flavor of dishes.

In addition, some people think that Amomum Tsaoko is just Amomum Tsaoko, which is incorrect. Amomum tsao-ko is black and shiny, with a hard shell and fine seeds inside, also known as Amomum tsao-ko nuts. They belong to different spices.

Cardamom:

Also known as cardamom, purple cardamom and cardamom kernel. It is pungent and warm in nature, enters the lung, spleen and stomach meridians, and has the functions of eliminating dampness, warming the middle warmer, promoting qi circulation and stopping vomiting. It is often used to treat spleen and stomach due to dampness, qi disorder or spleen and stomach.

Fragrant sand:

Fragrant sand is generally used as a medicinal material and is very effective in treating stomach diseases.

Other condiments, such as star anise, cinnamon, cloves, dried peppers, fennel, fragrant leaves, etc., are basically common condiments in every family and have a wide range of uses. It should be noted that fennel and cumin are similar in appearance, but they can be identified immediately by just smelling them.

Other seasonings of brine:

Onion, ginger, soy sauce (soy sauce), brown sugar (rock sugar), white wine, dried tangerine peel and so on. These seasonings are familiar to us, so I won't introduce them one by one. What needs special explanation is that ginger and brown sugar have the effects of warming the stomach and dispelling cold. You can put more in moderation, which is good for people with weak constitution.

Dark soy sauce and brown sugar are more heavily colored, so they can be used according to the difficulty of coloring ingredients. For example, meat and vegetables are very different in coloring. The former can use dark soy sauce, while the latter is suitable for light color. If the bittern is to be eaten overnight, the color of the bittern should not be too heavy, otherwise the taste and appearance will be affected.

In general, the more foods marinated in brine, the stronger the fragrance. This is what the so-called Millennium brine means. But how to preserve brine is also a key problem:

After the brine is cooled, it is best to store it in a porcelain jar or glass container, not in a plastic box or stainless steel pot for a long time, which is not conducive to preservation.

Generally, brine can be stored in the refrigerator for 5-7 days, but it must be boiled and sterilized in advance before the next use, so as to be safe. You can also freeze the frozen brine, which will last longer. Every time you use up the brine, you must carefully filter the impurities such as onions and ginger, and then you can keep it in cold storage, otherwise it will easily deteriorate.

When marinating mutton, tofu and other sour foods, it is best to take out a part of the brine and cook it separately. Don't put it in this brine, otherwise the brine will go bad in a few days.

When marinating meat and eggs, you can blanch them first to remove blood stains on the surface, and then stew them in brine, so that the taste of the food is better and the taste of the marinade will not be affected by the fishy smell.

The approximate proportion of a simple pot of brine is: 40ml of soy sauce, 1 00g of brown sugar, 30g of salt, 6-8 slices of onion/kloc-0 root, 6-8 slices of ginger, 4-5 slices of fragrant leaves, a section of cinnamon (about 4cm long), 3 pieces of star anise 1 piece, one piece of dried pepper, and one piece of galangal.

Put the dry spices into a gauze bag and tie them tightly. Add about 500 grams of water to the soup pot. After boiling on a large fire, turn it into a small fire and cook the fragrance. In the future use of brine, spices can be added at any time according to the taste, and the fragrance will become more and more rich.