The scientific name of Alpinia galanga is Kaempferia, and Alpinia galanga is the name of Guangdong. It looks like ginger, and many people will confuse them. Compared with the fragrance, the fragrance of ginger is relatively strong, with a slight bouquet, which will be more obvious after heating. The spicy taste of Jiang Sha is weaker than that of ginger. It can not only remove fishy smell, but also enhance freshness and fragrance, and is especially suitable for cooking all kinds of meat ingredients. Jiang Sha chicken is one of the classic Cantonese dishes in Guangdong, and it is used as the main seasoning.
Amomum villosum has the functions of deodorizing, enhancing fragrance, preserving corrosion and stimulating appetite in Sichuan-style cold dishes and braised dishes. As for its fragrance, some people say it tastes like mothballs, while others say it tastes like a mixture of pine trees and traditional Chinese medicine. The deodorization effect of cardamom is outstanding. In some meat with heavy fishy smell, the use of cardamom and angelica dahurica combined with clove can improve the odor in the meat and make the taste more layered while deodorizing.
Pepper is familiar to everyone, especially Hunan cuisine and Sichuan cuisine. Pepper is a must. Zanthoxylum bungeanum is a unique spicy spice in China, which can remove the fishy smell of various meats, ranking first among the thirteen spices. Zanthoxylum bungeanum can't be separated from braised dishes, hot pot and cold dishes. Usually when cooking, after frying a few peppers in the hot oil in the pot, pick up the peppers and keep the oil for cooking, which is even more fragrant.
Star anise, also known as anise and fennel, has a strong and special aroma, which is more intense after cooking. Whether it is marinated, sauced, baked or stewed, it can be used. When stewing beef and mutton, adding star anise can remove the fishy smell and make the dishes more mellow. When stewing meat, star anise should be stewed with meat. Put star anise in advance when cooking pickles. When frying vegetarian dishes, stir-frying with aniseed can increase the flavor of meat and make the cooked vegetarian dishes have a strong flavor of meat dishes.
Cinnamon has a fragrant smell. Common cinnamon can be divided into barrel cinnamon, thick cinnamon and thin cinnamon. It is used to cook meat with rich flavor and is also one of the main raw materials of spiced powder. Cinnamon is essential when cooking meat dishes with brine, sauce and braised pork. Cinnamon is fragrant in warm temperature and ground into powder, which is often used to make various baked products such as desserts, bread and cakes in western food.
Amomum villosum is mixed with different spices according to different ingredients in the spice formula. When cooking beef, Amomum villosum can be matched with fragrant leaves to increase aroma penetration and give beef a better meat flavor. When cooking pork, the combination of Fructus Amomi and Rhizoma Kaempferiae can make the aroma of pork more layered. When making chickens, ducks and geese, Amomum villosum is mixed with cloves and grasshoppers to make poultry ingredients more fragrant.
Fennel is an essential seasoning for cooking fish and stew and making braised food. It can remove the fishy smell in meat and add flavor to meat, so it is called "fennel". Fennel is added to fish, meat and sauce, which has the function of removing fishy smell and enhancing fragrance, making people have appetite, and is also one of the main raw materials of spiced powder.