What are the condiments? What are their effects and side effects?

Thirteen incense is a conventional name. In fact, it is composed of more than 20 ingredients. Below I will introduce the properties, taste and nutritional value of various ingredients. Nature, flavor and nutritional value of various ingredients of thirteen-spice seasoning 1. Star anise: pungent and warm in nature, regulates qi and relieves pain, warms the middle and dispels cold, and is an indispensable condiment in dishes. 2. Clove: pungent, warm, strong aroma, warms the kidneys and helps yang, warms the liver and stops vomiting. 3. Kaempferia sativum: pungent, bitter and warm, warms the body, dispels cold, regulates qi and relieves pain, use sparingly. 4. Mountain slag: Acidic in nature, it can digest food and resolve accumulation, dissipate blood stasis and stagnation. It has a significant effect on reducing high blood pressure and high blood lipids. Generally, it is better to boil it warmly, and it also has good effects when drunk as tea. 5. Cumin: pungent and warm, regulating qi and stomach, dispelling cold and relieving pain. It is a common seasoning for grilled fish. 6. Woody scent: There are two types: Patriotia paniculata and Asterwood spicata, which promote qi and relieve pain and have a strong smell, but they should be used sparingly when making ingredients. 7. Spikenard: pungent, sweet, warm, similar to herb in pharmacology, used for loss of appetite, qi stagnation and chest tightness, often used as brine for salted goose. 8. Licorice: sweet, flat, nourishing Qi, purging fire and detoxifying, moistening lungs and eliminating phlegm, relieving medicinal properties, essential medicine. 9. Dried ginger: It is divided into southern ginger and northern ginger. It is pungent, warm, diaphoretic, relieves the surface of the body, warms to stop vomiting, resolves phlegm, warms the kidneys and dispels cold. It is a must-have for families with colds and stomach problems. 10. Angelica dahurica: It induces sweating, relieves inflammation, dispels wind and relieves pain, and has antibacterial effect. It is a must-have for lobster seasoning. 11. Cardamom: has a pungent, warm and strong smell, and is gentle on the stomach. It is produced in Indonesia and Malaysia. It is an excellent ingredient for roasting, braising and pickling dishes. It is a must-have for lobster seasoning. 12. Angelica sinensis: sweet, pungent and warm, nourishes blood, invigorates qi, and relieves pain. It is usually boiled with hens to have a nourishing effect. 13. Cinnamon: Commonly known as cinnamon, it is three years old and produced in Guangxi. It warms the kidneys, helps yang, and warms the meridians. 14. Nutmeg: pungent, warm and fragrant, astringent to relieve diarrhea, warm and promote qi. It is produced in Southeast Asia and is a good seasoning among spices. 15. Zanthoxylum bungeanum: Green pepper produced in Sichuan is the best, followed by red pepper produced in Shaanxi, followed by Shandong and mainland China. It warms the body and dispels cold, stops diarrhea and warms the spleen. It is a must-have in family dishes. 16. Cumin: Originated in Xinjiang, most of it is now Gansu cumin. It is a commonly used seasoning for Xinjiang kebabs and has a light aroma. 17. Fragrant leaves: The quality of domestic fragrant leaves is poor, while imported fragrant leaves have rich aroma and strong antiseptic effect. 18. Xin Geng: pungent, warm, and clearing the nose and throat. It is found in all parts of my country. Its aliases are wood cage flower, spring flower, and spring flower. It is a good material for braised vegetables and barbecue. 19. Pepper: pungent, hot, warming and dispersing cold, increasing appetite and aiding digestion. White pepper is produced in Hainan Island in my country, and black pepper is produced in parts of Guangdong and Guangxi. A large amount of black pepper is imported from Vietnam and is an essential condiment for families. 20. Caoguo: pungent and warm, causing chest distension and tightness, and can be cured by eating less. It is the main ingredient of braised chicken and is mainly produced in Guangdong. Expensive now. 21. Cao Kou: pungent, mild and appetizing. 22. Yangchun Sha: Pungent and warm, it is a good product for pickling braised vegetables and is expensive. , Types and uses of thirteen-spice seasoning ⑴ Pungent and warm type: star anise, cinnamon, cumin, pepper, cloves are called five-spice. They are generally suitable for home snacks, melon seeds, sauce making, etc. They have a wide range of applications and are suitable for public tastes. Generally, the five-spice powder circulating in the market is mainly based on cumin and crushed cinnamon, with very little star anise and cloves, so it has no taste. When it is actually made, it should be mainly based on star anise and cloves, with other supplements. ⑵Spicy type: On the basis of five spices, green Sichuan pepper, pipe pepper, pepper, cardamom, dried ginger, grass fruit, galangal, etc. are added. During the cooking, appropriate amount of chili pepper should be added to achieve a spicy and numb taste. There are different ways to use it. You can stir-fry the peppers and Sichuan peppercorns in hot oil to achieve a fragrant feeling. You can also grind them into powder, or you can put them all into a pot and boil them in water. That is to say, every chef has his own opinions and preferences. All can have a certain effect. ⑶ Strong-flavor type: On the basis of general materials, add fragrant sand, nutmeg, cardamom, Xingeng, and imported fragrant leaves to make unique fragrances, such as sausages, roast chicken, braised chicken, and high-end barbecue. ⑷Strange flavor type: Cao Guo, grass kumquat, nutmeg, woody wood, kaempferol, green Sichuan pepper, Qianqianjian, Acanthopanax bark, Eucommia ulmoides and five spices are added to boil water. This taste gives people a refreshing feeling. ⑸Nourishment type: For example, gastrodia elata, Luo Han Guo, Dang Shen, Angelica sinensis, and cinnamon are used as auxiliary ingredients, along with soft-shell turtle, hen, dog meat, etc. It is a great tonic, which can strengthen yang and kidney, replenish qi and strengthen the body's immunity.

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Are there any differences between Cao Kou, Rou Kou, Bai Kou and Dou Kou?

Cao Kou, also known as Amomum villosum and fake sand Benevolence. Nature and flavor: Warm in nature, pungent and astringent in taste.

Functions and Indications: Warming and dispelling cold, removing phlegm and malaria, strengthening the spleen and warming the stomach. It is used for cold pain in the heart and abdomen, fullness in the chest and abdomen, intermittent phlegm accumulation, indigestion, vomiting and diarrhea. It is also often used as a seasoning and has an appetizing effect.

The scientific name of Meat Kou is Nutou Kou. Nutmeg has many aliases, such as nutmeg, jade fruit, Jia Kule, cardamom, nutmeg, head meat, etc. Nutmeg is a food with both medicinal and food uses. It can be used mainly as medicine and as a seasoning in cooking. Meat can be used to stew all kinds of meat (including beef stew). However, it is best not to add similar seasonings to stewed chicken, because chicken contains sodium glutamate that other meats do not have. Monodium glutamate is known as "monosodium glutamate" and tastes fresh. If you add more meat, it will be a waste.

Baikou is the dried and mature fruit of white cardamom, a perennial herbaceous plant of the Zingiberaceae family.

The peel and flowers can also be used medicinally. They are mainly produced in Vietnam, Thailand, Myanmar and other places. They are also cultivated in Yunnan, Guangdong, Guangxi and other provinces and regions in my country. When the fruits are mature in autumn, they are picked, the branches and stems are removed, and they are dried or smoked with sulfur. When used, remove the peel or break it into pieces with the skin intact.

There are several types of cardamom: grass cardamom, white cardamom, and red cardamom. Grass cardamom, also known as grass fruit, is pungent and fragrant, and mild in nature; white cardamom, also known as white cardamom and cardamom kernel, has yellow-white skin, oily, spicy and soft aroma; red cardamom, also known as jade fruit and nutmeg, is dark red in color and has Spicy and tangy aroma. They can be used as seasonings for dishes, meat products and pickles.

What seasonings make Malatang soup smell fragrant?

Mix sesame oil and mahjong into a sauce, add some chopped green onion and minced garlic.

2. Soup recipe:

2.1 Main ingredients: (The market price of each aniseed is also provided for reference only)

I originally When making it, I don’t use a standard electronic scale to weigh it every time I prepare the base ingredients. I just use my own hands to estimate it (the proportions of the ingredients should not be too different, as it will basically not affect the taste) Since my hands are slightly larger than those of normal men, I will provide you with the approximate proportion of what I can grasp with my hands. (Explanation: ① A full handful in one hand: that is, a full grasp with the right hand) Amount; ② Most of a handful in one hand, that is, a little more than half in the right hand (about a half less than the amount in item 1); ③ Count by number: just count the number)

White Kou (25 yuan/jin; dosage: more than half a handful in one hand); fragrant sand (6 yuan/jin; dosage: more than half a handful in one hand) cinnamon (8 yuan/jin; dosage: fold into small pieces, one hand Most of a handful); Cumin (6 yuan/jin; dosage: more than half a handful in one hand); Anise (6 yuan/jin; dosage: a full handful in one hand and a little more); Cao Guo (25 yuan/ Jin; dosage: 6-7 pieces); cumin (10 yuan/jin; dosage: a full handful in one hand); cloves (25 yuan/jin; dosage: half a handful in one hand); bay leaves (7.5 yuan) /jin; dosage: a full handful in one hand); cold ginger (8 yuan/jin; dosage: 6-7 pieces); Sichuan pepper (25 yuan/jin; dosage: a full handful in one hand, a little more, in Mala Blanching this ingredient is the key to "numbing". If you can eat "numbing", increase the amount based on this, otherwise reduce it.) Chili pepper: (Amount: one hand full, add more if you want it spicy, less if you don't want it too spicy) Add a little, this ingredient is the key to "spicy" in Malatang. If you can eat "spicy", increase the amount based on this, otherwise reduce it)

Note: ① Because every time I add ingredients before , get used to preparing ingredients for three days; the above recipe is the amount of ingredients I prepared for three days, but you must separate the amount for three days before frying, that is, only stir-fry one-third of the amount each time. Of course, if you are not used to preparing ingredients for three days at a time, you can also prepare only one day's dosage at a time. That is to say, the amount of each ingredient should be divided by 3, which is the daily dosage. This is important.

② When trying to make the test, the dosage of the three aniseed ingredients of grass fruit, fragrant sand and cloves must be according to my dosage. You must not add more. If you add too much, it will easily cause the soup to be bitter and taste bad. Strange.

2.2 Supplementary ingredients for stir-frying (mainly stir-fry ingredients, when the oil is hot, put it into the oil for frying)

Ginger (about 0.3 catties, sliced); Garlic heads (2 whole heads, cut into two with a knife, don’t cut too small); Shandong green onions (2 heads, cut into 3-inch sections)

2.3 Supplementary ingredients for adding freshness to the soup (stainless steel When filling the soup bucket with water, put it directly into the soup bucket)

Beef leg bone (1 piece, about 4-5 pounds. Bones from other parts of the cow can also be used, but leg bones are better);

Frozen chicken racks (2 pieces are chicken bones without much meat, available in general vegetable markets)

Note: When trying to make, add freshness-enhancing things A little more is fine, the more you add, the fresher it will be (such as beef bones, chicken racks)

2.4 Ingredients in the soup:

Hot pot base (Chongqing Sanwu brand, use 1 150g bag); Pixian Douban Sauce (200g, use barreled Sichuan Pixian Youdouban Sauce; when trying to make it, just buy the bagged one)

3. The process of frying aniseed :

3.1 First, divide the three-day dosage into three equal parts; (because the previous one-time preparation was for three days, now you only need to stir-fry the ingredients for one day. If you add the ingredients when , it is only prepared for one day, so there is no need to divide it).

3.2 Set the wok to high heat, first add 400 grams of butter and boil it, then add 300 grams of salad oil, and heat to 7-8 When hot, add 2.2 ingredients and fry until fragrant.

3.3 Add the aniseed ingredients in 2.1 and stir-fry over high heat until fragrant. (This step of stir-frying the ingredients is actually not that important. Basically, the process of cooking at home is the same, but don’t fry the aniseed ingredients.)

4. Soup making process

4.1 In a stainless steel bucket (choose a stainless steel bucket with a diameter of 35 cm and a depth of 38-40 cm. This bucket can hold about 25 kg of water) First add the freshness-enhancing ingredients in 2.3; fill the bucket with water and bring the soup to a boil over medium heat (during the soup boiling process, pay attention to skimming off a layer of foam on the surface of the soup at any time. If you want the soup to taste fresher, boil the soup Finally, you can change it to low heat and then...

Who knows the difference between Bai Kou and Nutmeg? Are they the same thing? Urgent use

References baike .baidu/view/3590078 and baike.baidu/view/1091212

Who knows whether the white buckle in the seasoning should be Bai Kou or Bai Kou?

Both are seasonings, only Maybe it depends on your recipe

Steps of braised vegetables

Recipe

1. Grasshopper 2. Angelica dahurica 3 cloves 4 kaempferol 5 star anise 6 fragrant seeds 7 fennel 8 Acanthopanax bark 9 Thousand Miles 10 Peach 11 Hawthorn 12 Grass fruit 13 shell 14 Wood clove 15 Fragrant grass 16 Fragrant leaf 17 Fragrant fruit 18 Fragrant amomum 19 Woody 20 Cinnamon 21 Red Kou 22 Licorice 23 Piper 24 Galangal 25 Bai Kou 26 Angelica sinensis

27 Spicy nard 28 Tangerine peel 29 Yuguo 30 Guizhi

2. What are the functions of medicinal materials? Compare the above to see which medicinal materials are used< /p>

1. Fragrance (15 minutes)

Geranium leaves, aromatic fruit, aromatic seeds, fennel, jade fruit, grass fruit, cloves, star anise, cinnamon, tangerine peel, spikenard, pepper , Acanthopanax bark, Thousand Miles, Amomum villosum

2 Remove bloody odor (6 types)

Angelica dahurica, Kombucha, Citrus aurantium, Woody Sanagara root

3 Remove the earthy smell (4 types)

Red Knot, White Knot, Hawthorn Peach

4 Replace white sugar (1 type)

Licorice

5 Aftertaste (2 types)

Piper Angelicae

6 Coloring (2 types)

Red Gardenia and Red Yeast Rice

Add more clove wood fragrance

Is fennel used in spicy skewers seasoning

Can be blanched in vegetables< /p>

1.1 Vegetarian vegetables:

Green vegetables, cabbage, cauliflower, coriander, lettuce, spinach, day lily, mung bean sprouts, soybean sprouts, tofu, tofu skin, yuba, oyster mushroom, and shiitake mushroom , enoki mushrooms, loofah, kelp, lotus root slices, winter melon slices, potato slices, fried tofu, rice cakes, duck blood, vermicelli, vermicelli, ham sausage, carrots, potato flour, etc. (When buying vermicelli, be sure to buy vermicelli that is not easy to cook; Because when eating "Mala Tang", basically everyone will order a vermicelli. If the quality of the vermicelli is not good, it will affect the overall consumption experience)

1.2 Meat dishes:

Beef , bacon, duck intestines, fried pork skin, beef louvers, various tribute balls, crab sticks, etc.

Soup recipe

2.1 Main ingredients:

Baikou (25 yuan/jin; dosage: more than half a handful in one hand); fragrant sand (6 yuan/jin; dosage: more than half a handful in one hand); cinnamon (8 yuan/jin; dosage: production method) Small sections, more than half a handful in one hand)); Fennel (6 yuan/jin; dosage: more than half a handful in one hand); Anise (6 yuan/jin; dosage: a full handful in one hand and a little more); Grass fruit (25 yuan/jin; dosage: 6-7 pieces); cumin (10 yuan/jin; dosage: a full handful in one hand); cloves: (25 yuan/jin; dosage: more than half a handful in one hand) ); fragrant leaves (7.5 yuan/jin; dosage: one hand full); cold ginger (8 yuan/jin; dosage: 6-7 pieces); pepper (25 yuan/jin; dosage: one hand) A little more for a full hand, this ingredient is the key to "hemp". If you can eat "hemp", increase the amount based on this, otherwise reduce it); dried red pepper (amount: one hand full, this ingredient is "spicy" "The key is, if you can eat "spicy" food, increase the dosage based on this, otherwise, reduce it).

Warm reminder: The above recipe is for three days of ingredients, but you must separate the three days of ingredients before frying, that is, only fry one-third of the amount each time, that is It is important to say that the dosage of each ingredient should be divided by 3, which is the daily dosage.

When trying to make the soup, the dosage of the three spices, grass fruit, fragrant sand, and clove, must be in accordance with the standard dosage. Do not add more, because adding too much can easily cause the soup to be bitter and taste strange.

2.2 Supplementary ingredients for stir-frying: (mainly stir-fry ingredients, when the oil is hot, put it into the oil for frying)

Ginger (about 0.3 catties, sliced) ); Garlic (2 whole, cut in half with a knife, don’t cut too small); Green onions (2, cut into 3-inch sections)

2.3 Supplementary ingredients for adding freshness to the soup: ( When filling the stainless steel soup bucket with water, put it directly into the soup bucket)

Beef leg bone (1 piece, about 4-5 pounds. Bones from other parts of the cow can also be used, but leg bones are better) );

Frozen chicken racks (2 pieces are chicken bones without much meat, available in general vegetable markets).

Note: When trying to make it, you can add more freshness-enhancing things. The more you add, the fresher it will be.

2.4 Ingredients in the soup::

Hot pot base (Chongqing Sanwu brand, use 1 bag of 150g); Pixian bean paste (200g, use barrels; try it out) In order to save materials, you can buy the kind in bags)

What seasonings should be used to cook meat?

Meat is sometimes indispensable for our daily diet. Yes, because eating meat not only makes people feel full. And meat can sometimes recharge our bodies with some energy. But there are many ways to cook meat. How to cook meat to make it more nutritious, and what seasonings to add when cooking meat to enhance the taste of the meat.

Put more Sichuan peppercorns in meat

It is better to put more Sichuan peppercorns when roasting meat, especially beef, mutton, and dog meat. Zanthoxylum bungeanum has a warming effect and can also remove toxins.

Add more garlic to poultry

Garlic can enhance the flavor. It is better to add more garlic when cooking chicken, duck, and goose to make the meat more fragrant and delicious, and will not cause indigestion. And diarrhea.

Put more ginger in fish

Fish has a strong smell and is cold in nature. Improper eating will cause vomiting. Ginger can not only alleviate the coldness of fish, but also relieve the fishy smell. Add more ginger when making it to help digestion.

Note: For more food knowledge, please pay attention to the cooking skills column.

Can Bai Kou be used as a condiment?

Main treatments

1. Promoting qi and reducing dampness: used for (1) dampness blocking the middle burner, spleen and stomach qi Stagnation, chest tightness, epigastrium, and vomiting due to lack of food.

(2) Disharmony between the spleen and stomach, diarrhea and dysentery.

(3) Exogenous dampness and warmth appear at the beginning, dampness is heavier than heat, body heat is not rising, chest tightness is not hungry.

2. Warming to stop vomiting: used for all kinds of vomiting

(1) It is especially suitable for those with cold symptoms.

(2) Persons with gas separation between the spleen and stomach, unable to eat, and vomiting after ingestion.

In addition, it can warm the heart and dispel cold, relieve stomach cold and hiccups, grind it into powder with cloves and take it. If peach kernel decoction is taken, it can treat postpartum hiccups.