At home, there are not many complicated spices in the family. For example, in my hometown, two spices, pepper and pepper, are used to make dumplings. Zanthoxylum bungeanum here, commonly known as wild Zanthoxylum bungeanum or mountain Zanthoxylum bungeanum, is reddish in color and has a faint aroma. It doesn't taste as heavy as Sichuan Zanthoxylum bungeanum and belongs to a kind of Zanthoxylum bungeanum with sufficient fragrance. There are often two ways to use this kind of pepper in meat stuffing: making pepper noodles and making pepper water.
1. Wash and dry Zanthoxylum bungeanum Bunge, stir-fry it in a hot pot with low fire, cool it, grind it into powder with a rolling pin (the finer the better), and put it together with other seasonings when seasoning the minced meat, and put about 1 2g per kg of minced meat, which can enhance the fragrance and remove the fishy smell. 2. Pepper water Put dried pepper into a certain amount of water to make it fragrant, cool it, pour it into the meat stuffing, and beat it to make the meat stuffing strong, which can make the finished dumplings fresh and juicy, and also play a certain role in removing fishy smell and enhancing fragrance. When boiling pepper water, the ratio of pepper to water is generally 1 15. Generally, the amount of pepper water added to the meat stuffing is 10.40.8 (the amount of pepper water can be adjusted according to the degree of dryness and wetness of the meat stuffing, the taste of the finished product and whether vegetarian dishes are added). Pepper generally uses white pepper. In order to taste more pure, it is often ground in the dry goods store in the market. Adding white pepper to the meat stuffing has the functions of removing fishy smell, enhancing fragrance and appetizing.
Spices refer to a kind of natural organic products with typical flavors such as aroma and spice, which are mainly used to add flavor to food, rather than provide nutrition. It has hot and spicy spices, such as pepper, ginger, pepper, pepper and so on; Aromatic spices, such as laurel, cinnamon, clove, fragrant seeds, vanilla beans, nutmeg, etc. There are vanilla spices, such as fennel, caraway, licorice, thyme, cumin and so on. Spices are rarely used alone, and most of them are composed of several dozens of ingredients. There are odor-removing, fragrance-enhancing, odor-removing and fragrance-enhancing, and fragrance-retaining. ?
What spices are fragrant into the meat? Of course, it is the spice that enhances fragrance and keeps fragrance.
1, commonly used spices include Senecio scandens, Amomum tsaoko, Jade Fruit, fragrant seeds, star anise, cinnamon, dried tangerine peel, fennel, fragrant leaves, Amomum villosum, citronella, fragrant fruit, cinnamon, clove, fermented grains and acanthopanax bark.
2. Spices commonly used to leave fragrance are long pepper and angelica.