Here are several kinds of packages used in cooking fish dishes:
1, 5g of perilla frutescens, 5g of dill, 5g of mint, 5g of dried tangerine peel, 5g of star anise, 5g of cinnamon, 3g of female clove and 3g of rosemary. This paragraph is applicable to Spanish mackerel products in marine fish, subject to 500g of raw materials.
2. 5 grams of perilla, 5 grams of cinnamon 10, 3 grams of dill, 5 grams of fragrant leaves, 8 grams of dried tangerine peel, 8 grams of dried ginger, 5 grams of star anise 10, 5 grams of clove, 8 grams of citronella and 5 grams of pepper. The minced pepper sauce made of the above spices is ground into powder and fried with dried pepper and pickled pepper.
3. Perilla frutescens10g, cinnamon 5g, dill 8g, fragrant leaves 5g, basil 6g, dried tangerine peel 8g, nutmeg 5g, star anise 8g, dried pepper10g, and pepper 5g. This material is packed with freshwater fish soup, such as pickled fish.
The above three formulas are suitable for cooking all kinds of seafood and fresh water products.
Spices are not only used to boil brine, but also have many uses, such as cooking the secret hot sauce and seasoning oil of our hotel and the homemade thirteen-spice powder. As long as they are properly matched and operated correctly, we can make seasonings with more personality characteristics than the finished products sold in the market, thus deriving a number of signature dishes. Here are a few formulas that are acceptable to both North and South.
Special thirteen incense
Ingredients: star anise 500g, kaempferia kaempferia 200g, clove150g, fennel 500g, nutmeg 400g, fragrant leaves 500g, dried Pogostemon 300g, Lingcao 600g, lawn mowing 600g, cumin 500g, cinnamon 300g, cinnamon 300g.
Method: stir-fry the above raw materials with low fire, cool and grind into fine powder.
This spice powder is suitable for: cooking, mixing, frying and other dishes that require quick aroma, such as barbecue or fried dishes with a little stir-frying. It is convenient and practical to use.
Qixiangjiang
Ingredients: 5 kg of Pixian bean paste, 3 kg of pickled pepper paste, 2 kg of loquat pepper, salad oil 15 kg.
Spices: star anise 500g, Amomum tsaoko 400g, fragrant fruit 400g (fragrant fruit is the mature seed kernel of Cinnamomum camphora of Lauraceae, which has a special fragrance), fennel 500g, fragrant leaves 500g, Amomum cardamom 400g and Lingcao 500g.
Method: First, heat oil to stir-fry 5 kg of Pixian bean paste, 3 kg of pickled pepper paste and 2 kg of Ciba pepper with low fire, then add star anise, tsaoko and fragrant fruit and stir-fry for 10 minute, then add 500 g of fennel, 500 g of fragrant leaves, 400 g of nutmeg and 500 g of Lingcao.
This sauce is suitable for: roast, stir-fry, stew, stew and other dishes, such as braised rabbit and braised elbow. Braised fish and so on.
Spice oil
Ingredients: salad oil 10 kg, star anise 1 kg, kaempferia kaempferia 500 g, clove 250 g, tsaoko 600 g and fennel 800 g.
Method: One method is: soak the spices in water first, then put them in the oil to dry the water with low fire, and stew them for 3 hours. There is also a method of pressing in a pressure cooker, that is, soaking the spices in water first, then putting them in the pressure cooker, and pressing for 30 minutes to remove the spice residue according to the ratio of adding two kilograms of water to each kilo of oil (water basically turns into steam). The fragrance of spices will volatilize, so there is not much problem in general sealed storage, but in order to maintain the best fragrance and effect, it is best not to exceed 2 months.
This oil is suitable for: mixed vegetables, or vegetables directly added with spice oil, such as cold elbow slices and cold kidney flowers.
The commonly used varieties of spices are anise, fennel, cinnamon, pepper, tsaoko, clove, etc. Now there are many developed food flavoring agents, which are also widely used. Here are a few examples:
Jiaoxiang powder: it is mostly used in Sichuan hot pot, which can bring out the burnt flavor. The bottom material of each pot is about 3 grams of burnt powder, which is put in before the guests order the bottom of the pot and serve it on the table, and then the soup is added. The more you cook after getting angry, the stronger the fragrance will be. In the past, it was necessary to stir-fry the bottom material to achieve this burnt fragrance, which was troublesome and difficult to master. Now this spice can be used to make up for it. However, this additive only has a short-term fragrance enhancement effect and volatilizes quickly, unlike other spices, which will get more fragrant and taste longer.
Flavoring agent: the fragrance is five-spice, which is often used when hanging soup. You can also add a little flavor when cooking, but if you put it in braised dishes with strong flavor, you can't put the fried dishes, otherwise it will be counterproductive.
Fragrant powder: it is mostly used in soups and stews, such as chicken stews. After cooking, put some fragrant powder to increase the fragrance and umami taste.