In family cooking, besides common seasonings such as soy sauce, monosodium glutamate, oyster sauce and cooking wine, mastering the usage of various seasonings is the key to judge the cooking level. Why do the dishes at home always don't taste like restaurant chefs, and why does the meat smell fishy? Why does braised pork have no aftertaste? Why doesn't the soup taste good? This is mostly caused by not knowing how to use spices. The following are 18 kinds of home-cooked soups and spices commonly used in cooking. The usage and dosage of these spices are not difficult to understand.
Zanthoxylum bungeanum is one of the most widely used seasonings. There is a unique hemp flavor, which is very strong. It can be used for meat and vegetables. It can be extracted by boiling in water, soaking in oil, etc. Because it has no other unpleasant smell, it can remove the fishy smell and odor. The dosage is not too particular, but more or less. However, too many substances in brine will lead to the blackening of ingredients.
Commonly known as anise, also known as anise, it tastes sweet and has a strong aftertaste. It is the main component of spiced powder and is generally used in the processing of meat dishes. This is a spice that is often used in home cooking. The dosage is 1 kg meat, 2 star anises. Can enhance fragrance, remove fishy smell and increase aftertaste.
Fragrant leaves play a role in improving taste, and the taste is fragrant. Suitable for processing meat dishes, especially when stewing meat. The dosage is about 1 kg meat, which can enhance the flavor and eliminate the difference.
The taste is fragrant, slightly camphor, and the sweetness is slightly spicy. Cinnamon is generally used as a spice before cooking, and together with star anise, it is used to process brine and meat dishes. The dosage is about 1 kg meat, which is mainly used for ingredients with strong fishy smell, and can remove fishy smell and enhance fragrance.
With strong fragrance and strong penetrating power, it is often used in braised pork shops. It is most suitable for stewing ingredients with bones, and the dosage should be extremely small to avoid grabbing the taste. Dishes with more cloves are uncomfortable and can't be eaten, which is used to increase the unique flavor.
Unique flavor, spicy, often used in the cooking of beef and mutton. It can be roasted, fried, fried and boiled, and has no other peculiar smell. The dosage can be more or less, which is used to remove the smell of mutton and increase the flavor.
White pepper tastes hot and warm and has a unique flavor. It can be used as a vegetarian, and the dosage is about 3 grams per catty of ingredients 1-3, which is used to enhance fragrance, spicy taste and remove odor.
Black pepper is spicy and fragrant, and is mostly used in meat processing. More or less materials can be used to remove fishy smell and enhance fragrance, so as to increase spicy taste.
Angelica dahurica is fragrant and slightly bitter. It is often used in the cooking and processing of mutton, beef and fish. The material is1kg 3g angelica dahurica, which is used to remove fishy smell and peculiar smell, and has a certain fresh-keeping effect on brine.
Cinnamon and cinnamon are two seasonings. Cinnamon is made from the bark of Cinnamomum cassia tree, which has a curly shape, while Cinnamon is usually made from the bark of Cinnamomum cassia, Yinxiang and Tenjikukatsura. The aroma of cinnamon is not too strong, the aftertaste is relatively strong, and the taste is sweet and slightly bitter. It is mostly used for cooking meat and drinks, and its function is to remove fishy smell, relieve boredom and increase fragrance.
It is spicy and fragrant, and can be used for processing meat and fish dishes. Beef and mutton with tsaoko will be more fragrant and have a unique flavor. Amomum tsaoko (1 kg) is used to remove fishy smell and enhance meat flavor.
Alpine Jiang Ye is called dried ginger, which is rich in aroma, slightly spicy and a little cinnamon. Mostly used in braised pork, it has a good effect on removing foreign bodies from some ingredients with strong fishy smell, such as hooves, heads and internal organs. The material used is about 2g 1 kg meat.
Perilla is often used when steaming hairy crabs. It is a kind of spice with unique effect on fishy smell. When put into crab, fish and shrimp, it will neutralize the fishy smell and produce a fragrant taste.
The spices commonly used in "medicated diet" have a unique traditional Chinese medicine fragrance, which is slightly bitter and can well cover up the smell of meat and have a strong aftertaste. It is mostly used in the soup cooking of poultry and meat, and it is not advisable to use too much materials, otherwise the medicine is too strong, generally about 1 g meat.
The taste of Alpinia katsumadai is light and slightly fishy. It is mainly used for cooking and curing meat. Generally, it is used with Alpinia officinarum and Radix Angelicae Dahuricae to remove fishy smell and increase compound fragrance.
Licorice, as its name implies, is a very sweet grass. When used in brine, it can make the ingredients sweet and can be used as sugar to adjust and neutralize other tastes.
Gardenia itself does not have much other flavor, and it is mainly used to color food, which can make the ingredients appear attractive golden yellow. With sugar, the effect is better, the dosage is moderate, and too much will be bitter.
Pericarpium Citri Tangerinae is a dry orange peel or orange peel, which is slightly bitter and has the fragrance of fruit. When added to cook the meat and fish, it can reduce the fishy smell and greasy feeling of meat and increase the mellow taste. It can also be used in soups, desserts and sauces, and can also reconcile the different tastes of various seasonings. The dosage is generally the sum of all spices used in cooking.
No matter how much seasoning, no matter how good seasoning, is used to assist the cooking of ingredients, so that the dishes present a better taste and play a icing on the cake. Usage, dosage and usage must be remembered, so that the cooked dishes can be praised by everyone. Never put the cart before the horse. Spices occupy the original flavor of ingredients and lose the true meaning of cooking.