Commonly used
Basil, black pepper, white pepper, vanilla, fennel, cinnamon, ginger powder, garlic powder, cumin, chili pepper, mushroom extract, etc.
There are:
1 Mijie Xiang for soup
2 Thyme for soup and marinated steak
3 Provence For pizza
4 For soup with bay leaves
Spice English (Spice) French (Epic) Italian (Spezie) Western (Especia) German (Gewure) Strong and spicy smell Spices are obtained from the fruits, flowers, buds, rhizomes and bark of plants. In ancient China, there were many spicy seasonings, the most important of which include pepper, ginger, cornel, cinnabar, cinnamon, pepper, mustard, chili pepper, etc. These spicy condiments not only add flavor to food, but also have irreplaceable therapeutic effects, especially in the prevention and treatment of many diseases. (Main origins) India, Indonesia, Madagascar, Malaysia, Sri Lanka, Mexico, China (Purchase and Storage) Spices are generally dried products because their aroma and irritation are better and stronger than fresh products. When purchasing, choose one that is fully dry-fried and has a strong fragrance. (How to use) When using pungent spices, please note that the spicy ingredients of each spice are different, and the usage will naturally vary. Among them, chili pepper has the spiciest flavor, and its characteristic is...
Materials
Main ingredients: 2 and a half kilograms of beef shank
Spice: aniseed 5 pieces, 1 small piece of cinnamon bark, 40 pieces of pepper, 6 pieces of bay leaves, 1 piece of grass fruit, 6 pieces of amomum villosum, 3 pieces of white cardamom, 1 small piece of galangal, 2 pieces of bibo, 3 pieces of angelica, 2 pieces of kaempferia , 1 small handful of cumin, 1 piece of tangerine peel, 3 dried chilies
Seasoning: 1 tael of rice wine, 2 taels of soy sauce, 60 grams of rock sugar, 1 tael of salt, 1 tael of yellow sauce, appropriate amount of onion and ginger
p>How to do
1. The beef tendon I chose is the front tendon, which includes the best money tendon. The front tendon has many tendons, the tendons are wrapped in meat, and the meat is wrapped in tendons. There are many patterns. The layers are very beautiful and taste even better!
2. If you can’t find so many spices, it’s best to have aniseed, cinnamon, pepper, bay leaf, angelica, kaempferia and Amomum villosum. If it is just the same spices as Lao San, the taste will be much different. Wrap it in gauze.
3. Throw the spice packets and beef into a pot and let the water boil until the water is enough to cover the beef.
4. Add the soy sauce after the water boils. Add the soy sauce slowly and keep the water boiling, so that the raw taste of the soy sauce can be cooked away.
5. Then add rice wine, thick slices of green onion and ginger, yellow sauce, salt, and rock sugar. When the water boils again, turn to low heat and cover and simmer for two to three hours. Soak the marinated beef in the soup and then take it out when the soup is almost cold. It will taste better.