Nutmeg, laurel, clove, allspice, onion, cinnamon, garlic, onion ginger, sage, cardamom, coriander, etc.

Can remove the smell of mutton are:

Cumin, clove, allspice, laurel, sage, nutmeg, cardamom, caraway, garlic, dill, onion ginger, basil, mint and perilla;

Can remove the beany smell are:

Nutmeg, cinnamon, clove, fennel, cinnamon, laurel, sage, cardamom, coriander.

Suitable for beef

Pepper, allspice, nutmeg, cinnamon, onion, ginger, coriander, onion and cardamom;

Suitable for pork

Pepper, nutmeg, allspice, clove, laurel, thyme, sage, celery seed, onion and garlic;

Suitable for mutton

Pepper, nutmeg, allspice, clove, cinnamon, sage, laurel, ginger and coriander;

Suitable for chicken

Mustard, Ozzie, Artemisia annua, fennel;

Suitable for fish shells

Pepper, ginger, onion, garlic, nutmeg, coriander, celery seed, fennel, mustard seed, dill, mustard, ouqi and fennel;

Suitable for vegetables

Nutmeg, coriander, dill, mustard, Ozzie, fennel.

Compatibility and Usage of the Second Spice

According to the different perfuming functions and functions of spices, except for a few kinds that can "fight alone", most of them need to be used together according to specific raw materials, cooking methods and taste requirements. In order to achieve the required better synergy and produce an ideal and softer comprehensive effect.

As long as the taste characteristics, applicable ingredients and general addition amount of various spices are clarified, a relatively suitable spice package can be matched.

Characteristics of spices

1, hot and spicy spices, such as pepper, pepper, pepper and ginger.

2, spicy spices, such as garlic, onion, onion, leek, horseradish and so on.

3. Aromatic spices, such as laurel, cinnamon, clove, fragrant seeds, vanilla beans and nutmeg.

4. Spices with coloring function, such as turmeric, red pepper and saffron.

5. Spices with deodorizing effect, such as Radix Angelicae Dahuricae, Cortex Cinnamomi Japonici, and Rhizoma Alpiniae Officinalis.

6. Spices with distinctive flavor and fragrance, such as sweet fragrance, thyme, licorice, fennel, caraway and cumin; Sweet, fragrant leaves, laurel, cinnamon, fennel.

Spices with fishy smell removing effect

Can remove fishy smell are:

Nutmeg, laurel, clove, allspice, onion, cinnamon, garlic, onion ginger, sage, cardamom, coriander, etc.

The mutton odor can be removed by cumin, clove, allspice, laurel, sage, nutmeg, cardamom, caraway, coriander, garlic, dill, onion ginger, basil, mint and perilla.

Can remove the beany smell are:

Nutmeg, cinnamon, clove, fennel, cinnamon, laurel, sage, cardamom, coriander.

Classification by applicable raw materials

Suitable for beef: pepper, allspice, nutmeg, cinnamon, onion, ginger, coriander, onion and cardamom;

Suitable for pork: pepper, nutmeg, allspice, clove, laurel, thyme, sage, celery seed, onion and garlic;

Suitable for mutton: pepper, nutmeg, fragrant seeds, clove, cinnamon, sage, laurel, ginger and coriander;

Suitable for chicken: mustard, Ozzie, Artemisia annua, fennel;

Suitable for fish shellfish: pepper, ginger, onion, garlic, nutmeg, coriander, celery seed, fragrant seeds, mustard seed, dill, mustard seed, ouqi and fennel;

Suitable for vegetables: nutmeg, coriander, dill, mustard, Ozzie, fennel;

The monarch, minister and assistant in the compatibility of spices

First, the basic principles of compatibility

Juncai refers to the main spice which is the most suitable for cooking materials, has the strongest function of removing fishy smell and odor, and has the best effect of adding fragrance and determining taste. Generally, it is the main spice designed for the taste of cooking materials.

To become a "monarch material" in spice compatibility, three conditions need to be met:

First, the effect of eliminating differences is the most outstanding.

Second, the effect of enhancing fragrance is the most obvious.

The ability of three flavors is the most outstanding

Minister material is a seasoning designed according to the overall flavor of ingredients to make up for the lack of aroma and taste of "Jun material", so that the flavor of dishes is more perfect and the flavor and taste are richer.

To be a "minister" in the compatibility of spices, two conditions need to be met:

First, it can further assist "Junliao" in removing fishy smell,

Second, the taste and aroma presented after matching with "Junliao" should be consistent with the overall design of the flavor of the dish.

After selecting the "monarch material" according to the main material, find out the corresponding "minister material"

When cooking pork raw materials, on the basis of cinnamon, star anise, nutmeg, galangal and Amomum villosum, pepper, dried ginger and licorice should be added as "minister materials".

When cooking beef raw materials, nutmeg, Alpinia katsumadai, Pericarpium Citri Tangerinae, Bibo and Glycyrrhiza uralensis must be added as "minister materials" on the basis of selecting star anise, cinnamon and fennel.

When cooking mutton raw materials, on the basis of selecting Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Fructus Foeniculi and Fructus Zanthoxyli, Tsaoko, Rhizoma Kaempferiae and Fructus Amomi should be added as minister materials.

When cooking chicken, cinnamon, angelica dahurica, galangal and star anise are used as "monarch ingredients", and minister ingredients such as cardamom, Amomum tsaoko, dried tangerine peel, Amomum tsaoko and fennel are also needed.

When cooking aquatic products, on the basis of selecting royal ingredients such as nutmeg, star anise, pepper and fragrant leaves, it is necessary to add "minister ingredients" such as Amomum villosum, coriander and clove.

Adjunct ingredients are used to harmonize "monarch ingredients" and "minister ingredients" so that the flavors of various spices can be blended with each other, and appropriate addition can be made to balance the temperature, heat, cold and coolness of "monarch ingredients" and "minister ingredients"; Offset or reduce the smell of spices.

After selecting "monarch material" and "minister material", we should combine three factors to choose the appropriate assistant material:

1. Analyze the properties of the selected medicinal materials. If there are many pungent materials, it is necessary to match them with spices such as Siraitia grosvenorii and Glycyrrhiza uralensis, which have the properties of noise reduction and fire failure. Avoid getting angry and getting dry after eating. If there are many people who are cold and cold, you need to match warm spices such as pepper, pepper and bibo to balance the coolness.

2. Consider matching, because each monarch material usually has several "matching materials" that can improve the taste-presenting effect or eliminate the difference. For example, Cinnamomum cassia likes to be matched with Alpinia officinarum and Bibo, while Angelica dahurica likes to be matched with clove and Alpinia katsumadai; Bajiaoxi is matched with Amomum villosum and Amomum cardamom;

3. It is also necessary to comprehensively consider factors such as the characteristics of ingredients and the expected taste of cooked vegetables, with other auxiliary spices.

After analyzing some effective formulas, we found that fragrant leaves and pepper appeared very frequently in the formulas of raw materials for making pork. In the recipe of cooking beef, pepper and dried ginger appear very frequently; In the recipe of cooking mutton, cumin and fragrant leaves appear frequently; In the formula of chicken ingredients, clove, fennel and Amomum villosum are indispensable.