Third, the nature, taste and nutritional value of various ingredients of thirteen incense.
1, star anise: pungent and warm, regulating qi and relieving pain, warming the middle and dispelling cold, it is an essential condiment in dishes.
2, cloves: pungent and warm, rich in aroma, warming the kidney and helping the yang, and stopping vomiting.
3, rhizoma kaempferiae: pungent, bitter, warm, warm, cold, regulating qi and relieving pain, use less.
4, mountain slag: acid, digestion and stagnation, has a significant reduction effect on hypertension and hyperlipidemia, generally warm cooking is better, tea also has a good effect.
5, fennel: pungent, regulating qi and stomach, dispelling cold and relieving pain, is a common seasoning for burning fish.
6. Aucklandia: There are two kinds of Aucklandia and Aucklandia lappa, which can promote qi and relieve pain and have a strong smell, but they are rarely used in ingredients.
7, Gan Song: pungent, sweet, warm, similar to vanilla pharmacology, loss of appetite, qi stagnation and chest tightness, often used as brine goose.
8, licorice: sweet, flat, tonifying the middle and replenishing qi, purging fire and detoxifying, moistening the lungs and resolving phlegm, relieving exterior drugs, essential medicine.
9. Dried ginger: divided into southern ginger and northern ginger, it is pungent and warm, sweating to relieve exterior syndrome, warming to stop vomiting, resolving phlegm, warming kidney and dispelling cold. It is an essential product for family colds and bad stomach.
10, Radix Angelicae Dahuricae: It can relieve exterior syndrome by sweating, dispel wind and relieve pain, and has antibacterial effect. It is an essential product for lobster seasoning.
1 1, cardamom: pungent, warm, mild and warm to the stomach, produced in Indonesia and Malaysia, is a good material for roasted, marinated and pickled dishes, and is necessary for lobster seasoning.
12, Angelica sinensis: Ganxinwen, nourishing blood and promoting qi circulation, relieving pain, generally cooked with hens, can play a nourishing role.
13, Cinnamomum cassia: commonly known as Cinnamomum cassia, three years old, produced in Guangxi, warming kidney to help yang, warming meridians and dredging collaterals.
14, Nutmeg: pungent, warm, fragrant, astringent, antidiarrheal, warm and moving qi, produced in Southeast Asia, is a good seasoning in spices.
15, Zanthoxylum bungeanum: Sichuan green pepper is the best, followed by Shaanxi red pepper, followed by Shandong and local real estate, warming the middle and dispelling cold, stopping diarrhea and warming the spleen, which is an essential product in family dishes.
16, Cumin: native to Xinjiang, mostly Cumin Gansu, is a commonly used seasoning for mutton kebabs in Xinjiang, with strong flavor.
17, fragrant leaves: the quality of fragrant leaves in China is poor, and the imported fragrant leaves have strong fragrance and strong antiseptic effect.
18, Geng Xin: Wenxin, copper-walled bridge, all of China. Its aliases, Mulan flower, Wang Chunhua and Tong Chunhua, are good materials for braised pork.
19, pepper: pungent, hot, warm and cold, to stimulate appetite and help digestion. White pepper is produced in Hainan Island, China, and black pepper is produced in some places in Guangdong and Guangxi. A large number of black peppers are imported from Vietnam and are essential condiments for families.
20. Amomum tsaoko: pungent, warm in nature, full and stuffy in the chest, eating less to cure diseases, is the main ingredient of braised chicken, mainly produced in Guangdong. It is very expensive now.
2 1, Cao Kou: Xinwen, medium appetizer.
22. Yangchunsha: Xinwen is a good product for pickling marinated vegetables, and the price is expensive.
Four, thirteen kinds of spices and uses
(1) pungent-warm type: Illicium verum, cinnamon, fennel, pepper and clove are collectively called five spices, which are generally suitable for family snacks, melon seeds and sauce making. , widely used, suitable for public taste. Generally, the five-spice powder circulating in the market is mainly fennel and broken cinnamon, and there are few fennel and clove, so it has no taste. If it is really made, it should be based on star anise and clove, supplemented by others.
⑵ Spicy type: add Qingchuan pepper, Litsea cubeba, Zanthoxylum bungeanum, cardamom, dried ginger, tsaoko, galangal, etc. On the basis of five kinds of spices, a proper amount of pepper was added in the firing process to achieve spicy taste. The usage is different. Pepper seeds and peppers can be fried in hot oil to achieve a fragrant feeling. Some are ground into powder and put into a pot to boil water. In other words, every chef has his own opinions and hobbies, which can play a certain role.
⑶ Luzhou-flavor: On the basis of general ingredients, fragrant sand, nutmeg, cardamom, Geng Xin and imported fragrant leaves are added to make special flavor, such as sausage, roast chicken, braised chicken and high-grade barbecue.
⑷ Odd taste: Amomum tsaoko, Amomum villosum, Radix Aucklandiae, Rhizoma Kaempferiae, Qingchuan pepper, Rhizoma homalomenae, Cortex Acanthopanacis, and Eucommia ulmoides Oliv. boiled water gives people a fresh feeling.
5. Nourishing type: Rhizoma Gastrodiae, Fructus Siraitiae Grosvenorii, Radix Codonopsis, Radix Angelicae Sinensis and Cortex Cinnamomi as auxiliary materials, as well as soft-shelled turtle, hen and dog meat. It is a tonic, which can strengthen yang and kidney, benefit qi and enhance human immunity.