In general, it is enough to use it for three times. If you use it again, it will no longer have the effect of destroying the bag, and you should dry your feet after each use to avoid breeding bacteria.

Because the bittern is bittern, the more fragrant it is, and there is no need to add star anise every time it is used in the future. Just add white sugar and stir-fry flowers, add cold water to boil, turn off the fire after boiling, and then add it to the bittern when it is cool. If the taste is weak every once in a while, add ginger, marinate it and take it out.

Extended information:

Five points for attention in the application of spices

1. Do not abuse

According to the characteristics of raw materials and the purpose of use, appropriate spices should be selected to obtain the best results. For example, garlic, onion, cinnamon, fennel, pepper, ginger, etc. must be used to deodorize and correct the flavor, among which the combination of garlic and onion is the best, and the flavor of onion should be slightly better than that of garlic. Pay attention to the unique fragrance of garlic, and determine whether and how much garlic should be added according to the habits of consumers.

2. Don't overdo it

such as nutmeg and licorice, which will cause astringency and bitterness; More laurel leaves and cinnamon will produce bitterness; Too many cloves will produce irritating taste and inhibit the fragrance of other spices; Excessive use of thyme, laurel leaf, perilla leaf and dill seed will produce medicinal taste, etc.

3. Differentiate flavors

When designing compound spices, we should carefully distinguish the flavors of each spice. For example, spicy spices include ginger, garlic, pepper, mustard seed, horseradish, pepper, etc., each of which has a different flavor, which is dry and spicy, green and spicy, hot and sour, spicy and garlic.

4. Interchangeability of the same kind

As long as the ingredients are similar, spices can be interchanged when used. If you want to enhance the fragrance, you can choose anise, cinnamon, cardamom, clove, coriander, dill, fennel, nutmeg, celery, perilla leaf, basil, mustard seed and so on. Among them, anise and fennel, cardamom and cinnamon and other similar spices have similar functions and can replace each other; However, some spices have distinct characteristics and cannot be exchanged with other varieties, such as perilla leaves, thyme, mustard seeds, celery and so on.

5. Use together

According to different perfuming functions and functions of spices, various spices can be prepared and combined. The mixed use of two or more spices can play a better synergistic role and produce an ideal and softer comprehensive effect. Some spices give priority to taste, some have both fragrance and taste, and some give priority to fragrance. Usually, these three kinds of spices are mixed in the ratio of 6:3:1 to help the dishes with fragrance, color and taste.

flavor is the basis of aroma, and aroma is the synergist and effective agent of flavor. It is hollow to have a smell without taste, and shallow to have a smell without smell; Fragrance and taste should be coordinated, and one flavor should not be overemphasized. When some spices are used together, they will offset their respective fragrances and fail to enhance the fragrance and taste. For example, perilla leaves are more bactericidal, so special attention should be paid when mixed with other spices.