Let me share with you the principle of preparing braised spice packets for your reference.

Many people may not know that the preparation of our spice packets is based on the principle of "the emperor and his ministers assist each other". Come to decide, this is a traditional Chinese medicine term. The spice bag is configured based on this basis by combining the physical properties of various spices. We will explain them separately below.

1. Jun ingredient

The role of Jun ingredient in the spice bag is to remove fishy smell, resolve foreign matter, increase aroma and fix the taste. Generally, the largest amount is used, and it dominates the flavor of this spice bag. , commonly used materials are as follows.

Pigs: Cinnamon, star anise, nutmeg, galangal and Amomum villosum

Cattle: Star anise, cinnamon and cumin

Sheep: Angelica dahurica, nutmeg, cumin and peppercorns

Chicken: Cinnamon, Angelica dahurica, star anise, galangal

2. Chen material

The function of Chen material is to make up for the shortcomings of the king material and to enhance the flavor. The combination of taste and ingredients should be consistent with the characteristics of the ingredients and the flavor you design. Our commonly used ingredients are as follows.

Pigs: pepper, ginger and licorice

Cattle: cardamom, tangerine peel, long pepper and licorice

Sheep: Amomum villosum

Chicken: white cardamom, tangerine peel, cardamom

3. Seasoning ingredients

When these two ingredients are put together, they are called seasoning ingredients when we mix spices. Their function is to reconcile the royal and ministerial ingredients so that the flavors of the spices can be integrated, balance their physical properties, and reduce the medicinal smell of the spices

Many people’s brine has a strong smell, which is the reason for the matching of seasonings. no.

The use of condiments depends on the physical properties of the various spices in your ingredients and ministers. You need to be familiar with the characteristics and functions of various spices to make your selection. The principle of matching the seasoning ingredients is the above.

4. The proportion of spice packs

Above we have learned about the basic situation of the monarch, ministers and seasonings. When we match them, we generally choose the seasoning ingredients. For ministerial ingredients and auxiliary ingredients, at least 3 types of each corresponding spice are used. The weight ratio is 4:2:1, with the most auxiliary ingredients and the least auxiliary ingredients. The total weight of the spice bag is 1% of the marinated ingredients

The above is a basic principle of spice bag matching, and there are many, many aspects of knowledge that cannot be written all at once. A good spice bag requires a lot of practice before it can be put into production. Don't be too blind.

I am Master Gao. The above is my little experience and only represents my personal opinion. Everyone is welcome to discuss and exchange.