The 35-year-old chef disclosed the recipe of braised vegetables: salt, rock sugar, ginger, green onions, cooking wine, chicken essence, MSG, kaempferol, star anise, cloves, white cardamom, fennel, bay leaves, angelica, grass fruit, vanilla , orange peel, cinnamon, thyme, thyme, lemongrass, balsam, dried chili peppers, etc.

1. Star anise: This is a common main ingredient in brine. It is mainly used to add flavor to brine.

2. Cinnamon bark: roll-shaped in appearance, fragrant in smell, sweet and slightly numb in the mouth, gray-brown on the surface and reddish-brown on the inside. Used in braised meat, it has the functions of increasing aroma, relieving greasiness and removing odor. The quality produced in Guangxi is better.

3. Cumin: It looks like rice grains, has a fragrant smell without any medicinal smell, and has a pleasant fragrance. When purchasing, it is better to have a light green color, rich aroma, and full grains. It is the main ingredient of stewed vegetables.

4. Clove: It has a rich fragrance and a numbing sensation on the tongue. Because the fragrance is too strong, the dosage should not be large. Just use two or three pills at home, otherwise it will overpower the smell. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.