1, tsaoko

Amomum tsao-ko is warm and pungent, and its main function is to remove the fishy smell, at the same time, it can make the ingredients taste better, and it can enhance the fragrance and remove the difference. Amomum tsao-ko is one of the important spices for making brine and braised pork, and it can also be used to stew beef and fish, which can make the flavor of meat more fragrant and mellow. In addition, Amomum tsao-ko can be used as both medicine and food, and also has the functions of warming the middle energizer, strengthening the spleen and promoting digestion. The basic dosage of Amomum tsaoko in 1000g braised pork is 2g.

2. Alpinia officinarum

Alpinia officinarum, also known as Alpinia officinarum, is fragrant, warm and pungent. Its main function is to remove fishy smell and smell, and at the same time, it has a slight effect of refreshing and enhancing fragrance. It is often used in brine and braised pork, and it can also be used in daily stew, which has the effect of dispelling cold and warming stomach. The basic dosage of Alpinia officinarum in 1000g braised pork is 3g.

3. Angelica dahurica

Angelica dahurica is mild in flavor, and its main function is to remove fishy smell and enhance fragrance. Angelica dahurica is often used in stewing chicken, duck, fish and sheep to remove fishy smell and make the ingredients taste fresher. Angelica dahurica is also used in braised pork to enhance fragrance. When it is used together with cardamom and clove, it can enhance fragrance, remove differences and enrich fragrance levels. /kloc-3g white can be used in 0/000g braised pork.

4. Chenpi

Pericarpium Citri Tangerinae has a strong aroma, which is slightly bitter and medicinal after stewing. Pericarpium Citri Tangerinae can be used in braised pork and stewed beef and mutton, which has a good effect of removing fishy smell, enhancing fragrance and relieving boredom, and making meat taste better. Pericarpium Citri Tangerinae tastes big and slightly bitter, so the dosage should be cautious. 1000g of braised pork can be used with 1g of Pericarpium Citri Tangerinae.

5. Gardenia

There are two kinds of gardenias: red gardenia and yellow gardenia, which are often used in braised pork. The most important function is coloring. Gardenia contains natural red pigment, which is bright and beautiful, and can make braised pork red and attractive. The secret of good-looking braised pork lies in the rational use of Gardenia. 1000g of braised pork, just use 1-2 pieces of gardenia.

6. Amomum villosum

Amomum villosum is the most famous in Guangdong Yangchun sand, which is warm and spicy, and can be used with fragrant leaves to make the beef marinated deeper and deeper. The combination of Amomum villosum and Kaempferia Kaempferia can make pork flavor more layered. Amomum villosum can be used with clove and cardamom, such as braised chicken, duck, goose and other poultry meat, which can enhance the fragrance and also remove the odor. /kloc-3 grams of Amomum villosum for 0/000g braised pork.

7, licorice

Glycyrrhiza uralensis Fisch can be used as both medicine and food, with a slight fragrance and sweetness. When used in braised pork, it can mainly remove the peculiar smell and fishy smell, and can neutralize the taste of other spices, making braised pork taste softer and mellow. 1000g of braised pork, the dosage of licorice is 2-3g. If it exceeds 5g, its own medicinal flavor is outstanding. Remember not to use too much.

Extended data:

Spice has many different tastes and different names because of different ingredients, such as spicy powder and fresh spicy powder, which is an indispensable seasoning for family cooking.

Formula 1: Fructus Amomi 60g, Flos Caryophylli 12g, Fructus Amomi Rotundus 7g, Cortex Cinnamomi 7g, and Rhizoma Kaempferiae 12g.

Formula 2: 20g of aniseed, 5g of dried ginger, 8g of fennel, 6g of pepper 18g, 6g of dried tangerine peel and 6g of pepper 18g.

Formula 3: 52g of aniseed, 7g of cinnamon, 3g of rhizoma anemarrhenae 10g, 3g of white pepper, 4g of Amomum villosum, 7g of dried ginger 17g, and 7g of licorice (some of them are mixed with a little cumin, which is also a kind of fennel called wild fennel. )