1. Cao Kou tastes a little spicy. Remove the fishy smell and fishy smell of beef, mutton and other poultry meat, and add flavor to dishes. In cooking, it can be used equally with cardamom, star anise, cinnamon and clove. Amomum tsao-ko has the function of boneless in chicken products, so it is essential in chicken products.
2. Amomum tsao-ko can increase the flavor of stew. The main source of these fishy, smelly and unpleasant smells in food is determined by the special ingredients contained in the food itself. Some of these ingredients are contained in the food itself, and some are produced by high temperature during processing. It is these substances that give off special smells that we smell or taste. Another reason why Alpinia katsumadai spice has the function of "removing foreign substances" is that it releases chemicals with outstanding smell to stimulate people's sense of smell and taste organs, which diverts, disperses or blurs our attention to the peculiar smell or strange smell of raw materials to cover up the purpose of "removing foreign substances". This method, which uses the strong smell of spices to suppress and shield bad smell, achieves the purpose of enhancing fragrance.
Character identification of Alpinia katsumadai: it is an irregular spherical mass consisting of more than 30 ~ 200 seeds. It is divided into three natural petals by a yellow-white diaphragm. The diaphragm is slightly concave in the shape of a longitudinal groove, and the assembly points at both ends are slightly triangular, with a diameter of about 1 ~ cm. The surface is grayish brown and the seeds are not easy to fall off. Individual seeds are irregular and granular with obvious longitudinal grooves on them. Hard, white people can be seen after being broken. The smell is sour, the taste is spicy and slightly cool. It is best to have full seeds and tight knots.