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Pairing and use of spices in different marinated ingredients

Spices as Chinese herbs we need to follow the Chinese medicine of the "gentleman and minister, and make the" pharmacology for a reasonable now and collocation, of course, different ingredients to choose different spices,

Pork: star anise, meat koi, cinnamon, galangal and cumin, and the minister, sand nuts, pepper, dried ginger, cao guo, and so on. Pork: star anise, cinnamon, cinnamon, galangal, cumin, pepper, pepper, ginger, cao guo

Beef: star anise, cinnamon, cumin, cao guo, cao guo, cao nutmeg, pericarp, bicarp

Lamb: star anise, angelica dahuricae, white bean buckle, peppercorns, cumin, cao guo, sliced cumin, casters, casters, cranberries, cranberries, cucumbers,

Chicken: star anise, cinnamon, galangal, cumin, angelica dahuricae, cucumber, cao nutmeg, cucumber, cloves,

brine how to distinguish between the "junshenzuo make" material, junshenzuo in the brine dosage is relatively large mainly to highlight the flavor, and the ministerial material to assist junshenzuo to increase the flavor of the meat brine, compared with junshenzuo dosage is a little less, and zuo (so that) the material is mainly to reconcile the junshenzuo (ministerial) taste, while in the brine to play a role in the antiseptic and antibacterial effect, such as (Angelica dahuricae pat grass licorice chen peri chen peri, etc.) these are all the (eek lemongrass, etc.) These are antiseptic and antibacterial, increase the role of aftertaste,

basic five spices in the brine

five spices: anise cinnamon cumin cloves pepper

five spices as the basis of brine is also the brine spice axis, all the brine recipes are in the five spices on the basis of the increase in the different ingredients to choose from! "

For example:

Beef and mutton: we add the five spices: nutmeg, cumin, cumin, pepper, white button, etc.

Pork: we add the spices: thyme, coriander, coriander seeds, kernels, etc.

There is no need to add the five spices, as they are the basis of the marinade. Cilantro seeds, Chinese nuts, etc.

Chicken and Duck: Flavoring: Angelica dahurica, Angelica sinensis, Nelumbo nucifera, etc.

These are the main ingredients of our "Flavoring".