Generally, all stir-fries need salt, but it's better to use non-iodized salt now;

Monosodium glutamate (MSG) or chicken broth - to enhance the fresh flavor;

Lao Soy Sauce (老抽), soy sauce (生抽)--Lao Soy Sauce (老抽) to make braised dishes, and soy sauce (生抽) to make coleslaw;

Salted sesame oil (香油) - for cold dishes or soup;

Capsicum Powder (花椒粉), Pepper (胡椒粉), Curry Powder (咖喱粉), Five Spice Powder (五香粉), Cinnamon Peel (桂皮) and Star Anise Powder, minced onion, minced ginger, garlic paste (garlic juice, minced garlic), cumin powder (cumin seeds), poppy husk - stir-fry, braised vegetables;

white sugar, brown sugar - stir-fry seasoning, braised vegetables for color;

colored vinegar, white vinegar - stir-fry, cold dishes;

red chili pepper, chili oil - stir-fry, braised vegetables, soup soup;

huangjiu - meat dishes for flavor, deodorization;

Raw flour (gravy powder) - meat dishes outside the thickening will be tender, soup soup can be thick;

Bean paste, curd, peanut butter, tomato sauce - stir-fry, ingredients;

The role of a variety of seasonings and seasoning recipes

1 Gan Woad 50 grams of hot pot soup or marinated vegetables in spicy soup or commonly used in a kind of fluffy, black-brown rhizomatous spices, the people of Chengdu known as Vanilla, Chongqing people called it Xiang Woong, in fact, Chongqing people called it Xiang Woong. People call it fragrant woad, in fact, should be called Gan Woad, also known as Gan Woad incense. With a pungent odor, similar to the strong smell of turpentine, woad has the ability to regulate qi, relieve pain, and open up the spleen, and is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. However, pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy people". 2 cloves 20 grams, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dry product, strong flavor, taste of the tongue, tongue, tongue, the taste of pungent, warm stomach, hiccups, wind, the role of analgesia. The dosage in cooking should be within 1 to 2 grams, never more.

3 anise 50 grams should be called aniseed, also known as fennel, dashi, August beads, which is more familiar with a spice. It is characterized by the smell of aroma, taste slightly sweet. Its flavor is pungent, warm, have warm stomach, dispel cold hernia effect. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.

4 cumin 50 grams is also known as fennel, fragrant silk cabbage, Huai Xiang, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel houdini, fennel-stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. As a spice, it is widely used in braising, marinades, and spicy hot pots. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.

5 grasshopper 50 grams of a ginger plant grasshopper fruit, taste strange, not good. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, and expel cold anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.

6 sand nuts 50 grams, also known as spring sand nuts, Yangchun sand nuts, the plant is the mature fruit of Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used in stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.

7 30 grams of Sannai some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and is used to treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, gastric cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red chili peppers, dried peppercorns and cooking. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.

8 Lingcao 30 grams of a spice widely used in hot pot in recent years. Because the market are sold as dried, so it is not easy to recognize. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero-ling incense, for the primrose family pearlwort plants. Belong to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit grass on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero-ling incense, also known as nine layers of pagoda, vanilla, vanilla, duck head, sparrow

head of the grass, etc., and its flavor is pungent and warm. In medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.

9 Pai Cao 30 grams, like Ling Cao, is a spice that has been commonly used in spicy hot pots in recent years. A few days ago, I asked Prof. Xiong Sizhi to help find relevant information, and soon got the results: Paixiang also called Paixiang, fragrant Paixiang grass, fragrant sheep, hairy stalk pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, row grass antiseptic", in fact, many pungent flavor seasonings have different degrees of bacteriostatic and antiseptic effect.

10 cardamom 30 grams also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so there is the role of the qi gas, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.

11 nutmeg 30 grams of alias jade fruit. In recent years, the use of hot pot is very common, but the taste of taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing should not be used more, 2-3 can be.

12 cinnamon 50 grams also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing the accumulation of cold and clearing the blood. The main treatment of kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine dishes in the use of very common, the amount of 5 to 10 grams is appropriate.

13 cumin 100 grams of aliases, arabica, aniseed, belonging to the umbelliferae, cumin cumin seeds, mainly produced in China's border areas, the fruit is oval. Both ends of the slender about 5 mm,

3 mm wide, light greenish gray, similar to cumin, when using the attention of the preservation, as far as possible, sealed, in order to avoid running flavor to achieve the effect.

14Aromatic Leaf 20 grams of osmanthus leaves are gray-green in color, with no moldy or echythema, and the aroma is strong and flavorful. Role, to increase the aroma and odor, promote appetite. This is the amount of 10 points.

Procedure:

1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County bean (first chopped fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

Seasoning:

Butter 250 grams of vegetable oil 100 grams

Pixian Douban 150 grams of Yongchuan edamame 50 grams

Icing sugar 10 grams of peppercorns 5 grams

Pepper 2 grams of dried chili 30 grams

Mash juice 20 grams of wine 20 grams

Ginger 10 grams of salt 100 grams

Cao Guo 10 grams of cinnamon 10 grams

Pai Cao 10 grams of white mushrooms 10 grams

Chili pepper 250 grams of fresh soup 1500 grams

The following herbs are the most commonly used in the production of hot and spicy part of the hot and spicy hot, Xiaowar hot and spicy hot on its role and efficacy of the collation, in order to give friends who love hot and spicy hot more reference!

Aromatic leaves: pungent flavor and aroma, warm and dispersing, can treat rheumatism, hernia, increase the aroma and odor, promote appetite, vanilla: anti-inflammatory, pain relieving, stomach and qi, treatment of tonsillitis, acute gastroenteritis

Cinnamon: pungent, warm, non-toxic, warming the stomach, warming the waist and knees, treating abdominal cold and bloating

Cao Guo: eliminating food and resolving disorder, treating malaria, epigastric and abdominal cold, stomach and abdominal pain, vomiting, dysentery

Pai Cao: cold and coughing, rheumatism, menstruation, dysmenorrhea, and other diseases. Irregular menstruation

Red buckle: has slow down aging, inhibit tumor, improve human immunity

Yellow gardenia: has diarrhea fire in addition to the annoyance, clearing heat and diuretic, cool the blood, detoxification, dispersal of blood stasis

Shanguo: main treatment of qi headache, postpartum headache

White kowtow: main treatment of dampness obstruction of the spleen and stomach, chest and abdominal distension, dampness, warmth, fever, gastric cold vomiting

Sha Ren: used for gastrointestinal and abdominal distension and pain, appetite loss, nausea and vomiting. Enteritis dysentery

Dahurica dahurica: efficacy of dampness, dispel wind and cold, clearing the orifices and relieving pain, eliminate swelling and drainage of pus, drying warmth and stopping the belt

Cloves: with the effect of tonifying the kidneys to help the role of yang, for the cold caused by gastric pain, vomiting, uh, reversal of abdominal pain diarrhea and so on have therapeutic effects, but also can treat bad breath

. Can be blanched vegetables: (according to the local variety of vegetables can be about 40 kinds)