One, star anise

Illicium verum, known as the "king of spices", is the most important spice, and it is indispensable in almost all places where spices are used. Star anise is also the most important spice in brine. Illicium verum can remove fishy, smelly and sour odors from meat, increase aromatic odor, adjust people's taste and increase people's appetite.

Second, fragrant leaves

Fragrant leaves, also known as cinnamon leaves, are mainly used to deodorize meat products, which can enhance fragrance and remove odor and have a strong antiseptic effect. But many people don't know that the most important function of fragrant leaves is to increase the "soul fragrance" of stews, especially meat. To put it bluntly, meat smells delicious in the mouth, and the main source of this fragrance is fragrant leaves. Fragrant leaves are one of the most important spices in braised pork.

Third, Amomum villosum

Amomum villosum is mainly used for burning, marinating, stewing and boiling, mainly for meat dishes. It is also very suitable for improving the flavor and seasoning of bean products. Its function is to remove fishy smell, relieve boredom, enhance taste and fragrance. In addition, this spice can stimulate appetite, promote digestion and increase appetite. It should be noted that Amomum villosum must be used in hot pot and braised dishes, not too much.

Fourth, cinnamon

Among all spices, cinnamon is also an important one, similar to the fragrant leaves mentioned above. Mainly used to season meat and pig's trotters. As mentioned above, fragrant leaves add fragrance to the meat itself, that is, "soul fragrance", which makes the meat taste delicious. Cinnamon is different from fragrant leaves in flavor enhancement. It adds an external flavor to the meat. You can't feel this smell when you eat it, but we can smell the smell of meat from a distance. This smell comes from this cinnamon. Pot-stewed vegetables have no external fragrance and cannot be attractive. This shows how important the role of cinnamon is.

Five, tsaoko

Amomum Amomum Tsao-ko is mainly used for degreasing, enhancing flavor and removing the odor of meat products. It can be burned and pickled with beef and mutton, and the odor removal effect is obvious. In addition, tsaoko is also an important seasoning for braised chicken. Amomum tsaoko can't be used in brine, just 3-5.

Six, licorice

Licorice, the root of hay tree, is mainly used for pickled products and pickles. The biggest feature of licorice is that it can produce sweetness, which can not only remove the odor of ingredients, but also make pickled ingredients emit a faint sweetness and make pickled vegetables taste richer. However, licorice should not be put more. A little excessive licorice will make people sick and vomit, so be sure to pay attention to the dosage.

Seven, Alpinia officinarum

Alpinia officinarum is the rhizome of Alpinia officinarum, and it is also mainly used for cooking, pickling and stewing various dishes. Alpinia officinarum has the functions of deodorization and auxiliary fragrance enhancement, and its main function is to adjust and balance the flavors among various spices. The powder ground by Alpinia officinarum is one of the main raw materials of spiced powder and thirteen spices.

Eight, angelica dahurica

Angelica dahurica also has the function of deodorization and fragrance enhancement, and Angelica dahurica also plays a very important role in all spices. As mentioned above, geranium is the main perfume that produces "soul fragrance" in perfume. Angelica dahurica and geranium have the same function. These two spices must be combined to produce the most suitable "soul fragrance" in taste, which shows the importance of Angelica dahurica. One thing needs special attention. Angelica dahurica must be used with geranium.

Nine, cloves

Cloves are usually used in small amounts, but they are essential spices.