In fact, this is not the case. Some spices, such as Arnebia euchroma, red rice and so on, are extremely unsatisfactory or even absent. On the other hand, some spices have little function of removing fishy smell and removing strange smell, such as tangerine peel, licorice, grosvenor momordica, Arnebia euchroma and so on. Therefore, we can't say a word. It's best for different spices to master their greatest and most special functions in order to ensure that your spice formula is outstanding and at the same time make your dishes smell outstanding.
Today, I will talk about the Four Musketeers in Spice.
Number one swordsman: white pepper. Everyone knows that white pepper tastes spicy and full of pepper flavor. Spicy things are the sharp weapon to remove fishy smell, and white pepper becomes a swordsman. Let him become the number one reason, that's because his color is white, which can be used for any dish, unlike black pepper with black spots after use. White pepper generally appears in two forms, granular and powdery. Particles are generally used in stewing, braising and cooking, and powders are generally used in cured meat, stuffing and seafood, fish and soup, as well as barbecue. The dosage of white pepper can be monarch, minister or seasoning. Generally 3-5 grams per kilogram. White pepper is almost the same as the ingredients, and there is nothing that cannot be used. There are almost no taboos between him and other spices. Just a reminder that if several deodorizing spices exist in one formula at the same time, their respective amounts should be reduced accordingly. It has a quick fragrance effect, and the longer it is cooked, the weaker it tastes.
Second swordsman: Zanthoxylum bungeanum. Zanthoxylum bungeanum is also a familiar spice, especially for Sichuan lovers. Zanthoxylum bungeanum has a unique fragrance, and at the same time, it has become a swordsman to remove fishy smell because of its strong spicy taste. However, we should understand that the pepper in a formula is not necessarily used to remove fishy smell, but may be used to enhance fragrance. Zanthoxylum bungeanum exists in three forms: granule, powder and Zanthoxylum bungeanum oil, and each form is often used. Zanthoxylum oil is generally used in cold dishes and hot cooking. Powders are generally used in curing, stuffing, cooking, soup and barbecue. The granules can be used not only in the early curing of meat, but also in stewing, braising, cooking, hot pot, mala Tang and so on. The dosage of pepper can be monarch, minister, seasoning or even seasoning. If the fishy smell is removed, it is usually in the seasoning position, usually 3-5 grams. He is suitable for pigs, cattle, sheep, chickens and seafood fish. It's just a false rumor that pigs don't pepper. The best combination of pepper and spice is pepper and pepper. The best combination is the main ingredient of spicy formula: pepper, pepper and ginger. It is a floating perfume because of its fast fragrance.
Three musketeers. Angelica dahurica was originally a Chinese herbal medicine, and the bitter taste made the pain of drinking medicine unbearable, frowning and grinning. Later, it was discovered that he could also be used in food cooking. Because of the bitterness of Radix Angelicae Dahuricae, he has become a three musketeers to remove fishy smell. At the same time, it also reminds us to pay attention to the dosage when using Radix Angelicae Dahuricae. If it is used improperly, it is a pot of Chinese medicine or a pot of bitter water. But so, angelica dahurica can be used not only as seasoning but also as minister and monarch. If you make royal and ministerial materials, you must increase the amount of aroma and the content of oil (chicken oil or lard or butter) in the brine, so that the more cooked the meat, the more fragrant it will be, but the bitter taste will disappear. Angelica dahurica can be used in pigs, cattle, sheep, chickens and poultry. If it is used in seafood and fish, such as spicy taste or heavy taste, a little can be used. If you can't control Angelica dahurica, use the seasoning position to remove the fishy smell. The general dosage is 3 grams. If Angelica dahurica is in the formula of cinnamon as the main ingredient, under the action of clove or Amomum villosum, it can often be a sweet food. Angelica dahurica is generally in the form of a block, which is mostly used for cooking and stewing. Powder packing is also used, which is generally not used often. Its fragrance is slow.
Four Musketeers: Bai Kou. Amomum villosum has a fragrance similar to that of Amomum villosum, with a pleasant fragrance and almost a white ball in shape. Because of the bitter taste in his entrance, he also became the Four Musketeers to remove fishy smell. Compared with the first three, he has a weaker ability to remove fishy smell, but it is a good choice to deal with the less fishy smell. That's because his fragrance is not only good, but also bitter, which is easier for users to control. If Radix Angelicae Dahuricae and Fructus Amomi rotundus appear at the same time, as mentioned above, each dosage should be reduced, and then the function of Fructus Amomi rotundus is more fragrant. Cardamom is also suitable for pigs, cattle, sheep and chickens, and seafood and fish are also used in barbecue. Cardamom can be ground into powder and used as seasoning to enhance fragrance and remove fishy smell. The original shape is generally used for cooking in the same amount. The dosage is generally 3-5g in the seasoning position. The fragrance effect of Baikou is not express, and it needs oil to cooperate with it, so it is also more fragrant. Baikou is a must-have for lobster seasoning.
Familiarity with these four musketeers is of great help to our cooking. No matter how delicious the ingredients are, it is embarrassing for the cooks to stay away from them.
As a family, mistakes are inevitable. Please correct me.
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