Many friends like to cook, but sometimes in the flavor always feel "almost things" do not know where the problem, some friends like to do dishes when the eyebrows and beard grasp, what spices are to point, do not know, you are casual, the taste is more casual, the taste is not, should not have the taste, it is! A variety of nose, today I will give you say, we commonly seasoning the specific role and use:

Angelica dahurica is a flavor of seasoning we can not be missing in the fried meat dishes and brined meat, the market are sold in slices of angelica, white, irregular shape, its main role is to go to the odor, increase the aroma, to fishy effect is very good, whether it is fried meat dishes such as fried chicken, braised beef or brined meat are extremely commonly used, each time you use the dosage is not too much, 1kg of ingredients 3g Angelica dahurica on the good

Shanai general frying will not be used, only in the time to do brine dishes such as brine beef, brine pig's feet, pork elbows and so on, it is the main role is to go to the fishy aroma, but also often appear in a variety of seasoning powder in line with the dosage of 1kg of ingredients 3g of the Shanai on the good

This is what we usually go to the odor and increase aroma, and also the amount of 1kg of food 3g of Shanai on the good

This is our usual orange peel, dried orange peel, cut into strips into the peel, it can play a role in deodorization, stewed meat when you put a little can also make the meat more soft, especially to say, stewed lamb do not have to put Chenpi, 1kg of ingredients 5g of the Chenpi

First of all, this is not a lilac, we see, smell the kind of lilac flowers, the kind of lilac is a shrub or a small tree flowers. The clove is a shrub or small tree flower, belonging to the family Mulleinaceae, and the cloves used in our spices are myrtle plants, which are tropical plants.

Cloves in the role of seasoning is to increase the aroma to the odor, there will be a role of unctuous, cloves of the aroma of strong, so this seasoning can not be used too much, otherwise it is easy to run out of flavor, 1kg of ingredients 1g cloves can be

Licorice taste sweet, will give the food sweetness, there is a fishy and stinky aroma effect, and antiseptic function, but can not be too much to put too many dishes will be sweet and greasy difficult to eat. 1kg of licorice will give food sweet, have to fishy and stinky role, but can not be put too much to put too much will be letting the dishes It will make the dish sweet and unpalatable, 1kg of ingredients 1g licorice on the line.

Liang Jiang in meat dishes in a wide range of uses, you can enhance the flavor of the dishes, but also very good to remove the fishy and other odors, while the ginger is also more in the compound seasoning powder, is a very good seasoning, the amount of 1kg of ingredients 3g Liang Jiang

Grass kou unique flavor, in the production of brine products must be put, its aroma effect is very obvious, can be very good to cover the meat Odor, but in fried dishes such as chicken, pork, lamb do not have to put, put instead of counterproductive, 1kg of ingredients 2g grass kou

Cao Guo flavor is prominent, can be very good to fishy fragrance, but also promote appetite, the use of the time to pay attention to, only use the skin, the seeds inside the grass fruit will have a bitter taste, to remove the seeds, 1kg of ingredients 1g Cao Guo

Anise is used in many dishes, its main role is to increase the aroma and deodorization, but also to enhance the appetite, the use of the skin, the seeds inside the grass fruit will have a bitter taste, to remove the seeds, 1kg of ingredients 1g Cao Guo

The anise is used in a number of dishes use, the main role is to increase the aroma to the odor, and has the effect of promoting appetite, star anise can make the taste of meat products more thick, but the amount is not easy to overdo, 1kg of ingredients 2 star anise can be

Cinnamon because of volatile oils and aroma, can make meat dishes to dispel fishy and unctuous, fragrant and tasty, which in turn increases the appetite, but pay attention to the cinnamon and cinnamon is very similar to cinnamon thick, thin, light color cinnamon, cinnamon and cinnamon, cinnamon is very similar to cinnamon. Cinnamon and cinnamon are very similar, cinnamon is thick, cinnamon is thin, cinnamon is light in color, cinnamon is dark in color. Cinnamon is thick, cinnamon is thin, cinnamon is light, cinnamon is dark. Cinnamon is strong, cinnamon is light. In the use of more than put, put more flavor will be bitter, 1kg of ingredients 1g cinnamon