1, pepper

Pepper is one of the most widely used seasonings, with a unique hemp flavor, strong flavor, meat and vegetarian can be, boiled oil can be refined flavor, because there is no other uncomfortable taste, can be de-fanged in addition to dank, the amount is not too much to say, can be more can be less, but in the marinade with too much material will be cause the ingredients to blacken.

2, anise

Commonly known as dashi, also known as fennel, sweet taste, aftertaste is relatively strong, is the main ingredient in the five spice powder, generally used in meat processing, is often used in home cooking spices, the amount of 1 catty meat 2 anise can be. Can increase the aroma, in addition to fishy, increase the aftertaste.

3, the aromatic leaves

Aromatic leaves play a role in increasing the role of flavor, flavor, suitable for meat processing, especially and stewed meat when used, the amount of 1 catty of meat about 3 tablets, can increase the aroma of the foreign.

4, cinnamon

Flavor aromatic, slightly camphoraceous, sweet and slightly pungent, cinnamon is generally used as a pre-cooking incense, more with anise used together as a marinade, meat processing, dosage of 1 catty of meat 3 grams or so, mainly used for fishy ingredients, fishy and fragrant.

5, cloves

Extremely strong flavor, with penetrating, brine store often used, used in the stew with the most appropriate ingredients, the amount to be extremely small, to avoid robbing the flavor, put more than the cloves of the dishes taste uncomfortable, is inedible, used to increase the unique back to the incense.

6, cumin

Unique flavor, pungent and strong, commonly used in beef and mutton cooking, can be grilled, fried, pan-fried, boiled, no other odor, the amount can be more or less, used to remove the stink, increase the flavor.

7, white pepper

White pepper flavor pungent, warm, with a unique aroma, meat and vegetarian can be used, dosage per catty of ingredients 1-3 grams or so, used to increase the flavor, spiciness, get rid of the odor.

8, black pepper

Black pepper flavor spicy, strong aroma, mostly used in meat processing, the ingredients can be more or less, used for deodorization to enhance the effect of aroma, to increase the spicy flavor.

9, Angelica dahurica

Arthurica dahurica flavor aromatic slightly bitter, commonly used in lamb, beef, fish cooking process, with 1 catty meat 3 grams of Angelica dahurica, used for deodorization in addition to dankness, to remove the odor, the brine also has a certain effect of preservation of freshness.

10, cinnamon

Cinnamon and cinnamon are two kinds of seasoning, cinnamon taken from the skin of the cinnamon tree made of the shape of the curl, and cinnamon is generally taken from the Chuan cinnamon, yinxiang, geranium cinnamon bark made of cinnamon, cinnamon aroma is not too strong, there is a relatively thick aftertaste, taste sweet and slightly bitter taste. Mostly used in meat and drink cooking, the role is to deodorize, unctuous, fragrance.

11, grasshopper

Taste pungent, can be used for meat, fish dishes processed, add grasshopper beef and mutton will be more fragrant, unique flavor, with 1 catty of meat 2 grams of grasshopper, used for meat in addition to fishy taste, increase the flavor.

12, ginger

Ginger is also known as dry ginger, has a strong aroma, slightly spicy, a little cinnamon flavor, more for brine meat, some fishy hooves, head, entrails and other ingredients have a very good function of the foreign, with 1 catty of meat about 2 grams.

13, perilla

Steam hairy crabs often use perilla, which is a fishy flavor has a unique role in the spice, placed in the crab, fish, shrimp will neutralize the fishy flavor and produce a fragrant taste.

14, angelica

"Medicinal meals" often used in the spices, has a unique Chinese medicine flavor, slightly bitter, can be a good cover for meat odor, aftertaste is relatively strong, mostly used in poultry, meat soup cooking, the material can not be too much, otherwise the taste is too strong, generally 1 catty of meat 1 grams or so can be.

15, grass kou

The taste of grass kou is relatively weak, slightly fishy, mainly used in meat cooking brine, generally and good ginger, Angelica dahurica, etc. with the use of the main for the removal of fishy flavor, increase the composite flavor.

16, licorice

Glycyrrhiza glabra, as the name suggests, is very sweet grass, used in brine can make the ingredients have a sweet taste back, can be used as a sugar, with the role of regulating the neutralization of other flavors.

17, yellow gardenia

yellow gardenia itself is not too much special flavor, mainly used for food coloring, can let the ingredients present a tantalizing appetizing golden yellow, and sugar color with up with better effect, the amount of moderation, more will be bitter.

18, Chenpi

Chenpi is sun-dried orange peel or orange peel, slightly bitter, with the fragrance of the fruit, cooking meat, fish, when added to reduce the fishy meat and greasy feeling, increase the flavor of mellow taste. Can also be used as soups, desserts, sauces, but also to reconcile the different flavors of various seasonings, the amount is generally the sum of all the spices used in cooking.