The main spice is mango spice. Its function is to make the food with fishy smell, fishy smell and unpleasant smell disappear.
Smell, and then make food fragrant. The smell of food stimulates people's sense of smell, people who smell it increase their appetite, and people who stink.
Loss of appetite. Although there are foods such as stinky tofu, which smell stinky and are very popular, they are always delicious.
It's good. Fujian famous dish "Buddha jumps over the wall" is famous for its overflowing fragrance, which can make "Buddhists abandon Zen and jump over the wall".
It can be seen how important fragrance is to dishes! There are many traditional condiments in China, among which spices are in addition to the above five kinds.
There are also wormwood, cattail, honeysuckle, flower dew, osmanthus, rose, begonia, bergamot, orange wave, orange peel and so on. Color,
Fragrance and taste are the essence of China's cooking. All three have endless articles, endless mysteries and completeness.
It depends on the skill of the chef.
Spiced spices are made by grinding and mixing a variety of spices, which are produced everywhere, but the proportion of materials selected and used is not consistent. Commonly used ingredients are cinnamon, star anise, pepper, licorice, clove, mango and so on. Cooking halogen products or fragrant dishes,