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What is the fragrant leaf in the seasoning?
Spice: refers to substances that can emit fragrance, which can be divided into edible spices and industrial spices. Pepper, star anise, fennel and other edible spices; Sandalwood, mint, rose essence, musk and other industrial spices. According to the extraction sources, it can be divided into plant spices and animal spices. Spice: refers to plants, spices and spicy materials used in cooking. Such as pepper, cardamom, tsaoko, cinnamon, pepper, pepper, garlic, onion and ginger. Cinnamon, a kind of fragrant wood, has tender branches, half-rolled pulp and wrinkles in the center. The one with rough skin removed is called cinnamon, the one with inner and outer skin removed is called cinnamon, the one with twigs on it is called cinnamon, and the one with seeds is called cinnamon. Cinnamon leaves are fragrant and spicy, and are mainly used for seasoning dishes such as soup, meat and seafood. Has the effects of warming middle warmer, promoting qi circulation, relieving pain, dispelling cold, and invigorating stomach. Location: Fujian, Baise and other places. Bayleah, a basic herb, is a top-grade western food with strong fragrance and no mildew. It has a wide range of uses, and it takes a long cooking time to effectively release its unique fragrance in practical use. Commonly used in soups, liver sauces and stews. Follow-up: Are cinnamon and osmanthus a tree? Answer: Hello, osmanthus tree and osmanthus tree are not the same tree. Osmanthus fragrans leaves have dense flowers, which not only has ornamental effect, but also has the ability of dust retention and noise reduction. In addition, it is resistant to toxic gases such as chlorine and nitrogen dioxide, and has the function of absorbing mercury vapor.
What is the role of fragrant leaves in seasoning?
Oral administration and dosage: decocted, 3 ~ 5 yuan (fresh 1 ~ 1.5). External use: frying, washing or pounding. That is, the leaves of osmanthus trees are gray-green, mildew-free, and rich in fragrance, which can enhance fragrance, remove odor and promote appetite.
What is a fragrant leaf?
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Also known as laurel, sweet laurel and laurel, it is the source of seasoned laurel leaves. Originated in the shrub and rock areas along the Mediterranean coast and Asia Minor, it has spread all over the world. The leaves are dark green, oval, tough, bitter and fragrant. After drying, the bitterness is reduced and the aroma is enhanced, which can be used as seasoning, that is, "fragrant leaves".
Are laurel leaves and fragrant leaves the same seasoning?
What leaves are fragrant leaves?
Fragrant leaves, the same shape as leaves, are about 3 inches long, smooth, spicy and bitter. Fragrant leaves are also called laurel leaves and Tianzhu leaves, so fragrant leaves are also leaves of laurel trees. When cooking, you will use the leaves of laurel as seasoning, which is a very common seasoning in western food. It can be used for both seasoning and decoration. Some fragrant leaves also use cinnamon leaves, and cinnamon is mostly used in cinnamon, so the value of cinnamon leaves is far less than that of cinnamon leaves.
What seasoning is geranium?
Cinnamon leaf is a very popular condiment in the west, which is mostly used for pickling or dipping, and can also be used for stewing, stuffing and cooking fish. The fragrance is rich, with a hint of spicy bitterness, which can enhance fragrance and remove odor and promote appetite. This spice is perfect for meat seasoning. Fragrant leaves are mostly used in pieces. In recent years, there have also been ground geranium powder. You can choose the right seasoning according to the needs of cooking. Generally speaking, you don't need to put too many fragrant leaves when cooking food. A leaf is enough for cooking a pot of meat. If you use geranium powder, you should also control the dosage. If you cook a pot of meat, you need about a nail. Don't put too much seasoning, so as not to affect the taste of the dish. View details >> How to make fragrant leaves? Sweet leaves are a common seasoning when cooking meat.
Efficacy and function of fragrant leaves
Cinnamon leaves have their unique fragrance and are very popular in western and Chinese food. In addition, it is a kind of health care product with strong health care function, which has certain medicinal value, helps to promote gastrointestinal health and has a good effect on treating indigestion. In addition, fragrant leaves also have the effect of expelling wind and dampness, which can help the body discharge moisture; It also has a slight paralyzing effect and can also be used to relieve pain. Fragrant leaves have a special fragrance, which can not only stimulate appetite, but also kill insects. Using natural things to kill insects is not too harmful to people's health. Sweet leaves are warm and can also help drive away the cold.
Encyclopedia of spices pictures
Cai Xiang seasonings daquan
1 .14 lane
Ingredients: star anise, pepper, cinnamon, clove, pepper, dried tangerine peel, costustoot, kaempferia rhizome, angelica dahurica, fennel, galangal, licorice, nutmeg and Amomum villosum.
Expensive natural spices.
Uses: fried meat, cold salad, soup, pickled kimchi, meat pasta, flavor food, etc.
2. Fourteen stews
Ingredients: pepper, fennel, galangal, fennel, cardamom, clove, cinnamon, nutmeg, banksia rose, dried tangerine peel, fragrant leaves, pepper, dried ginger and angelica dahurica.
Usage: put the seasoning into gauze, add salt, soy sauce and monosodium glutamate, and stew beef, sheep, pig, chicken, duck and fish.
3. curry powder
Ingredients: pepper, turmeric, pepper, fennel and dried tangerine peel.
Uses: curry beef, chicken, potatoes, etc.
4. Ginger powder
Ingredients: ginger slices, ginger slices and Jiang Mo.
Usage: this product is suitable for frying and stewing all kinds of dishes in families and restaurants, and can also be used to mix cold dishes and pickle all kinds of pickles.
5. Barbecue materials
Ingredients: cumin, sesame, pepper, perilla seed, monosodium glutamate and refined salt.
Usage: This product is suitable for barbecue seafood, cattle, sheep, chicken, duck, fish, ham and other livestock and poultry.
6.pepper
Ingredients: Dahongpao Zanthoxylum bungeanum and Qingke Zanthoxylum bungeanum Usage: This product is suitable for making white meat, spicy tofu and other kinds of cooking. It can also be used to make pickled food.
Meat food, etc. Can be used.
7. Delicious salt and pepper
Ingredients: pepper, sesame, iodized salt, monosodium glutamate and chicken essence.
Uses: Used for curing, dipping and frying food, with exquisite materials and unique flavor.
8. Cumin powder
Ingredients: Xinjiang specialty pure natural cumin
Usage: It can be used to barbecue all kinds of foods with Xinjiang flavor, and it can also be used to make all kinds of snacks with unique flavor and pleasant aroma.
9. Mix stuffing
Ingredients: aniseed, angelica dahurica, cinnamon, galangal, Amomum villosum, cardamom, fennel, dried ginger, licorice, clove, pepper, pepper, tsaoko, nutmeg, etc.
Usage: This product can be widely used to make all kinds of vegetarian stuffing jiaozi, steamed buns, pies and stuffing foods, and can also be used to stir-fry meat dishes, cold dishes, barbecue and marinate various meats.
He Pin and pasta, soup and various snacks.
10. stew seasoning
Ingredients: ginger slices, angelica dahurica, geranium, dried tangerine peel, pepper, clove, star anise, cinnamon, cinnamon, fennel, kaempferia kaempferia, hawthorn and so on.
Usage: Put the stewed meat in a pot, add soy sauce, onion, salt and this seasoning package for stewing, or stew ribs and casserole meat to make the bottom material of hot pot.
1 1. White pepper
Ingredients: high quality white pepper
Usage: This product can be added with various soups, wonton, noodles, dumpling stuffing, meat products, frying, frying, boiling and frying.
12. Spiced powder
Ingredients: star anise, pepper, cinnamon, dried tangerine peel, fennel, clove and dried ginger.
Usage: This product is suitable for steaming chicken, duck and fish, making sausages, * * *, sausages and ham, making fillings, and pickling all kinds of spiced pickles and various flavor foods.
13. Stewed chicken fresh
Ingredients: Zanthoxylum bungeanum, aniseed, nutmeg, cardamom, clove, Zanthoxylum bungeanum, Amomum villosum, cinnamon, dried ginger, licorice, long pepper, dried tangerine peel, medlar and jujube.
Uses: Making clear soup stewed chicken, braised chicken, spicy chicken, roast chicken, steamed chicken and other poultry dishes.
14. Stewed fish fresh
Ingredients: Zanthoxylum bungeanum, aniseed, nutmeg, Zanthoxylum bungeanum, Amomum villosum, dried ginger, Lycium barbarum, jujube, fennel, fragrant leaves, galangal, etc.
Uses: making stewed fish, braised fish and steamed fish. ...
What leaves are the fragrant leaves in spices?
Bay leaf
Laurel is a small evergreen tree of Lauraceae, and its leaves are used as seasoning in cooking. Although laurel leaf is also called laurel leaf, it is different from laurel leaf and laurel leaf. It belongs to western food seasoning and canned ingredients, and its value is much higher than that of cinnamon leaves and cinnamon leaves.
A complete picture of the names of spices and seasonings
Knowledge of spices and their characteristics 1. Siraitia grosvenorii: It is fragrant, cool, sweet, fragrant, sweet and mellow, and has the effects of clearing away lung heat, relieving cough and relaxing bowels. 2. Beet: a fluffy dark brown root spice, which Chengdu people call vanilla and Chongqing people call fragrant glutinous rice. Actually, it should be called beet or sweet glutinous rice. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. 3. Lilac: also known as clove and clove, it is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a stinging tongue. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much. 4. Illicium verum: It should be called Illicium verum, also known as fennel, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. The suitable dosage is 5 ~ 10g. 5. Fennel: also known as fennel, shredded cabbage, fragrant incense and wild fennel. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold. 6. Amomum tsaoko: The fruit of Amomum tsaoko, a ginger plant, tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces. 7. Amomum villosum: Also known as Amomum villosum and Amomum villosum, it is the mature fruit of Amomum villosum, with astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams. 8. Sannai: Also known as Jiang Sha and Shanla, it is a rhizome. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. 8. Cao Ling: Also known as Cao Ling, also known as Linglingxiang, has a rich aroma and sweet taste. Used for spicy hot pot, the general dosage is not more than 5g. There is also a kind of Cao Ling in the market, named Basil, which can replace the above, but belongs to Labiatae, also called Linglingxiang, and has a pungent taste. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache. 9. Lawn arrangement: Lawn arrangement is also called fragrant arrangement, vanilla arrangement, fragrant sheep arrangement and Senecio scandens arrangement. It also belongs to Primulaceae and is sweet and flat in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water. Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects. 10. Cardamom: also known as round cardamom, written as "hundred mouths" and "mouth people" in markets or pharmacies. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small. 1 1 nutmeg: alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three. 12. cinnamon bark: also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g. 13. Cumin: alias, * * * fennel, belonging to Umbelliferae, is the seed of Cumin celery, mainly produced in the border areas of China, and the fruit is oval in shape. Both ends are about 5 mm long and 3 mm wide, similar to fennel. Please pay attention to preservation and seal as much as possible when using, so as not to lose its flavor and achieve the effect. 49660.8886868866 1 .......
What is geranium?
The fragrant leaves for cooking refer to the dried leaves of laurel. Laurel (scientific name: laurel), also known as laurel, laurel, sweet laurel and laurel, is the source of seasoning laurel leaves. Originated in the shrub and rock areas along the Mediterranean coast and Asia Minor, it has spread all over the world. The leaves are dark green, oval, tough, bitter and fragrant. dry ...
What are the fragrant leaves for cooking?
It is in the shape of dried leaves, which is common in supermarkets and markets selling spices.