1. Allium fistulosum, also known as Allium fistulosum, is the whole branch of Allium fistulosum, a biennial herb in Liliaceae, including scales, stems and leaves. Scales and stems are long cylindrical, fleshy scales are white, leaves are cylindrical and hollow, and contain a little mucus. It is spicy, and scallion contains allicin.
2. Jiang Ye called the fresh fleshy rhizome of Zingiber officinale, Zingiber officinale, a perennial herb of Zingiberaceae, with flat and irregular appearance, yellow skin and yellow inside, special aroma and pungent taste. Ginger has a pungent smell and a mild aroma. It contains 0.25%-3.0% of volatile oil, and its main components are gingerol, phellandrene, borneol and linalool.
garlic
Bulbs of perennial Allium plants in Liliaceae, also known as pumpkins, can be divided into multi-petal garlic and single-headed garlic, also known as single-headed garlic. Single garlic is called Wei: the color of bulb skin can be divided into purple skin and white skin. The skin of purple garlic is purplish red, the petals are fat and few, and the spicy taste is strong. Garlic has pungent spicy taste and special smell, which are caused by allicin and allicin respectively. Allicin is not a component of garlic, but is produced by the hydrolysis of alliin by alliinase when cutting or squeezing the cell wall. Allicin is an unstable broad-spectrum antibacterial agent. Allicin is the root of garlic's strong and distinctive smell, which has strong and stable antibacterial and mildew-proof ability. Garlic is a traditional condiment. Sulfur-containing ether compounds in garlic can form a special taste and a special burnt flavor when heated at 150~ 160, and have a unique flavor, which is deeply loved by modern urban vegetarians. When garlic is cooked with meat, allicin can react with protein and decompose part of protein, which makes protein more easily absorbed by human body. In addition, allicin is also beneficial to improve the absorption of vitamin B 1, because allicin can combine with vitamin B 1 to change it from water-soluble to fat-soluble and prolong its residence time in the body. 4. Pepper Pepper is the fruit of panicum miliaceum in Solanaceae, a perennial shrub in tropical areas, commonly known as Capsicum. The main ingredient of pepper is capsaicin, and the spicy taste of pepper is a burning sensation without fragrance, which is very irritating. The bright red color of pepper mainly comes from carotenoids such as capsaicin and capsanthin, and capsanthin has a special smell. Generally, carotenoids such as capsaicin, capsanthin and capsanthin are oil soluble. Insoluble in cold water, slightly soluble in hot water, but soluble in oil at 130℃. Pepper contains vitamins, carotene, lactic acid, citric acid, tartaric acid and other organic acids, as well as minerals such as calcium, phosphorus and iron, which helps to enhance the aroma and bright red color of pepper when it is processed in hot oil. 5. Illicium verum is a dried and mature fruit of Illicium verum, an evergreen arbor plant in Illicium of Magnoliaceae, because Illicium verum has a strong aroma of hawthorn flowers and is sweet. It contains 4%-9% human star anise oil, and there are 28 main components, of which about 80%-90% are trans anisole, α-pinene, anisaldehyde, safrole, methyl piperonyl and so on.
6. Cinnamomum cassia is the dried bark of Cinnamomum cassia, also known as An Gui, Yugui, Gui Mu, Shugui and Shui Mu. Cinnamon has a strong cinnamaldehyde aroma, which is sweet at first, then spicy and slightly bitter. It contains 1%-2% cinnamon oil, and its main components are cinnamaldehyde (about 85%), benzaldehyde and cinnamon. Eugenol, etc. Cinnamon is the basic component of spiced powder. 7. Zanthoxylum bungeanum is Zanthoxylum bungeanum or dried pericarp of Zanthoxylum bungeanum, also known as sweet pepper, Zanthoxylum bungeanum and Zanthoxylum bungeanum. Zanthoxylum bungeanum has a special pungent smell, rich fragrance, lasting hemp taste and slightly sweet taste. Both Zanthoxylum bungeanum and Zanthoxylum bungeanum peel contain volatile oil, but the components are different. Zanthoxylum bungeanum mainly contains limonene (25.438 0%).
8. Pepper is a small evergreen tree plant of Piper genus of Piperaceae. Its dry, mature or nearly mature spherical fruit can be divided into white pepper and black pepper. Pepper has a special flavor and a strong spicy taste. The main components of pepper are piperine and piperine. /font & gt； It also contains volatile oil (essential oil) mainly composed of piperonal and dihydrocarvacrol, and the main components are myrcene and syringone. The content of black pepper essential oil is 1.2%-2.6%, the content of white pepper essential oil is 0.8%, and the content of piperine is almost the same, but the starch content of white pepper is 1.6 times that of black pepper, so black pepper is more spicy.
It is the dried fruit of fennel, a perennial herb of Foeniculum in Umbelliferae. Fennel has mild aroma, camphor flavor, slightly sweet and bitter, and the tip of the tongue has the feeling of moxibustion. The fruit contains about 3%-8% of volatile oil, and the main components are anisole 60%-78%, fennel 18%-20% and fennel.
It is the dried rhizome and root of Glycyrrhiza uralensis, a perennial herb of Glycyrrhiza in Leguminosae, also known as sweet grass root, red glycoside grass and American grass. Ural licorice contains 6%- 14% glycyrrhizin (glycyrrhizic acid) and a small amount of glycyrrhizin, glycyrrhetinic acid, glycyrrhizin and other components, which are generally used as flavoring agents and sweeteners. XI。 Cardamom nutmeg is the seed of Cardamom nutmeg, a perennial herb of Cardamom in Zingiberaceae. It has a strong aromatic smell, slightly spicy. Nutmeg seed, nutmeg shell and cardamom all contain volatile oil mainly composed of myricetin, D-borneol and D-camphor, with the highest content in seeds. Cardamom is an important spice and the basic ingredient of curry powder. Also used in alcohol, candy, barbecue food, etc.
12. Onion and scallion are both biennial herbs of Allium in Liliaceae. In China, they are called onions, succulent onions or onions, and in Japan, they are called jade onions. Onions are better if the herring slices are dense and thick and do not germinate or change color. It's spicy and sweet. The main components of spicy taste are dipropyl disulfide and methylpropyl disulfide, and the component that irritates eyes is cyclic alliin. Onion is an important condiment in western food.
13. Amomum villosum is the mature fruit or seed of Amomum villosum or Amomum villosum, a perennial herb of Amomum of Zingiberaceae. Amomum villosum has a strong aromatic smell, bitter and spicy. Both Amomum villosum and Amomum villosum contain 1.7% ~ 3% of volatile essential oil, and the main components are D- camphor, bornyl acetate and linalool. , but the content is quite different, resulting in different smells.
14. Lilac is the flower and fruit of lilac, an evergreen tree of Myrtaceae. Cloves have a strong aroma and a hot feeling. The bud contains volatile oil (clove oil) 14% ~ 20%, and the oil contains clove powder, ethanol clove powder and β-syringone. When added to the product after grinding, the aroma is very obvious, which can mask the aroma of other spices. The dosage should be appropriate, but it can decolorize nitrite, so it is only used in a few non-pickled enemas. It is also used in condiments, sweets, baked goods, alcohol, ice cream, jelly and drinks.
15. Amomum tsaoko is the fruit of Amomum perennial herb in Zingiberaceae, also known as Amomum tsaoko. Amomum tsao-ko has a special fragrance, which is spicy and slightly bitter. The seeds contain about 0.4% volatile oil, and the main components are carbendaldehyde, geraniol, citral, pinene, starch and oil. Cardamom, Amomum tsaoko and Amomum tsaoko can be used as spicy condiments in sauces and sauces. Amomum tsaoko is especially suitable for beef and mutton to remove fishy smell and taste, making it taste better.
16. Orange peel is the dried skin of many oranges, and it is a non-spice and evergreen small tree of citrus. It has the characteristic aroma of citrus, spicy and warm. The peel contains volatile oil 1.5% ~ 2%, and the main components are D- limonene, β-myrcene, terpinene, citral, pinene and so on.
17. Angelica dahurica belongs to the dried roots of Angelica dahurica, Angelica dahurica, Angelica dahurica and Angelica dahurica in Umbelliferae. Angelica dahurica contains 0.24% volatile oil, and its main components are coumarins, Angelica dahurica, Angelica dahurica ether, imperatorin, coralline and so on. Because of its fragrant smell, it has the function of removing fishy smell and odor, and is often used in meat processing. It is a common spice in traditional sauce and halogen products. The habit of cooking mutton soup in Heze, Shandong Province has a strong flavor of angelica dahurica.
18. Leaves, stems and inflorescences of mint, a perennial herb of mint in Labiatae. Mint fragrance, chilly with green breath, cool taste. The main components of peppermint oil are menthol, menthone and menthyl acetate.
19. Alpinia officinarum is the dried rhizome of Alpinia officinarum, also known as Alpinia officinarum and Alpinia officinarum. Alpinia officinarum has a special spicy taste, containing 0.5% ~ 1.5% of volatile oil, and its main components are 1.8- cineole, pinene, eugenol, galangal phenol and methyl cinnamate. Alpinia officinarum is pungent and can strengthen the spleen and promote digestion. It is also a seasoning for meat products with local characteristics. The secret recipe of Alpinia officinarum used in Beijing special meat products. When seasoning, it is better to add pepper and aniseed.
Osmanthus fragrans is the flower of Osmanthus fragrans, also known as Osmanthus fragrans, Osmanthus fragrans and Murraya murraya. Osmanthus fragrans is fresh and rich in aroma, sweet in fragrance and elegant and extraordinary. Different varieties of osmanthus fragrans extract have different components. The same components include 2,4-methylhexane, trans-oxidized linalool, cis-oxidized linalool and so on. There are more than 60 species of osmanthus fragrans, such as trans-leaf alcohol, cis-leaf alcohol, 1- ethyl -2 methylbenzene and myrcene.
As a unique aromatic plant in China, people traditionally make cakes directly with flowers, or soak osmanthus wine, or smoke osmanthus tea, and can also be used for daily cooking with salt or sugar.
2 1. Kaempferia Kaempferia is the dried rhizome of Kaempferia Kaempferia, also known as Alpinia officinarum and Sanlai. Kaempferia kaempferia has a camphor-like aroma and a spicy taste. It contains 3% ~ 4% volatile oil, and the main components of volatile oil are borneol eucalyptus oil essence, p-methoxycinnamic acid and cinnamic acid. It is mainly used for meat processing, especially sauce and bittern.
22. Perilla frutescens is the dried leaf of Millet, also known as Perilla frutescens, Perilla frutescens, Perilla frutescens and Perilla frutescens. Perilla frutescens has a specific fresh grass-like aroma, and its stems and leaves contain about 0. 1%-0.2% of volatile oil, and the main components are L- perillaldehyde, L- limonene, perillene and pinene. 23. Sandalwood belongs to Santalaceae. Sandalwood and sandalwood have a strong and lasting special aroma and taste slightly bitter. It contains volatile oil (sandalwood oil) 1.6%-6.0%, the main component is sandalwood alcohol (above 90%), and others are bisabolene, sandalwood terpene ketone, sandalwood and guaiacol. Can be used for meat products and compound seasoning. Garlic chicken is the simplest and most convenient.
Ingredients: Chop half a chicken into small pieces, 1 garlic into powder, which looks like 5 or 6 slices of ginger, and chop it. Soy sauce, starch, salt and spiced powder are the best.
Chop the chicken into small pieces, sprinkle with garlic and Jiang Mo, pour in a little soy sauce, salt and starch, and sprinkle some with spiced powder if you have it. Mix the chicken well and soak it in water for 40 minutes.
Pour the chicken into hot oil (not too little oil, or the garlic will stick off) and stir-fry for about 6 or 7 minutes until the surface turns golden yellow. It depends on the temperature, so you can't fry it for too long. Meat will get old and hard. As soon as the surface turns yellow, the meat inside will be tender.
Sauced garlic roast chicken!
Materials:
Hen 1 hen, about two and a half pounds, 2 spoonfuls of garlic, and soy sauce in chicken juice.
Practice;
1. Dry the chicken and use 6 tablespoons of black soy sauce chicken juice, 2 tablespoons of garlic, 2 tablespoons of wine, 1 tablespoon of soy sauce to make marinade. Spread it evenly inside and outside the chicken for at least one day.
2. Wrap the chicken's limbs and top with tin foil, bake at 180℃ for 50 minutes until cooked, turn it over several times in the middle, and finally pour in cooking oil and sugar gum for a while. 1. Take out the internal organs of the chicken, remove the crop, esophagus and trachea, wash with clear water, and drain the water for later use;
2. Add a proper amount of water into the starch bowl to make wet starch for later use;
3. Put the wok on a strong fire, add cooked lard, heat it to 70%, fry the chicken in the wok until golden brown, take it out and plate it;
4. Take a bowl, put garlic cloves, salt, sugar, onion knots, ginger slices and yellow wine into the bowl and mix well, then pour them into the chicken belly;
5. Put the chicken with its back facing down and its chest facing up in a dish, steam it over high fire until it is crisp and rotten, take it out, and remove the onion, ginger and garlic cloves;
6. Pour the original soup of steamed chicken into the wok, add 75g of chicken soup, boil it over high fire, dilute it with wet starch, and pour it on the chicken.