In home cooking, in addition to soy sauce, monosodium glutamate, oyster sauce, cooking wine, these commonly used seasonings, mastery of a variety of spices is the use of the cooking skills of the key to determine the high and low. Why is the taste of home cooking always do not come out of the hotel chef's flavor, meat why there is a fishy taste? Why is there no aftertaste in the marinated meat? Why is the soup not flavorful? This is mostly do not know how to use the spices caused by the following 18 kinds of family soup, cooking commonly used spices, to understand the dosage of these uses, cooking is not difficult.
Peppercorns are one of the most widely used seasonings, with a unique hemp flavor, strong flavor, meat and vegetarian can be boiled and dipped in oil can be refined flavor, because there is no other uncomfortable taste, can be deodorized in addition to dankness, the amount is not too careful, can be more or less, but in the brine with too much material will cause the ingredients to be black.
Commonly known as dashi, also known as fennel, sweet taste, aftertaste is relatively strong, is the main material in the five spice powder, generally used in meat processing, is often used in home cooking spices, the amount of 1 catty meat 2 anise can be. Can increase the fragrance, in addition to fishy, increase the aftertaste.
Fragrant leaves play a role in increasing the role of flavor, taste fragrant, suitable for meat processing, especially and stewed meat when used, dosage of 1 catty meat about 3 tablets, can increase the aroma of the foreign.
Aromatic flavor, slightly camphoraceous, sweet and slightly pungent, cinnamon is generally used for cooking out of the former incense, more with anise used together, used for brine, meat processing, dosage of 1 catty of meat 3 grams or so, mainly used for fishy taste of the ingredients, can remove fishy aroma.
The fragrance is extremely strong, penetrating, brine meat store often used, used in the stew with the most appropriate ingredients, the amount to be extremely small, to avoid grabbing the flavor, put more cloves of the dishes taste uncomfortable, it is inedible, used to increase the unique back to the incense.
Unique fragrance, pungent and strong, commonly used in beef and mutton cooking, can be roasted, fried, pan-fried, boiled, no other odor, the amount can be more or less, used to remove the stink, increase the flavor.
White pepper flavor pungent, warm, with a unique aroma, meat and vegetarian can be used, dosage per catty of ingredients 1-3 grams or so, used to increase the aroma, spiciness, to get rid of the odor.
Black pepper flavor spicy, strong aroma, mostly used in meat processing, with more or less material, used to fishy aroma effect, increase the spicy flavor.
Angelica dahurica flavor aromatic slightly bitter, commonly used in lamb, beef, fish cooking process, with 1 catty of meat 3 grams of Angelica dahurica, used for deodorization in addition to dankness, to remove the odor, the brine also has a certain role in preserving freshness.
Cinnamon and cinnamon are two kinds of seasoning, cinnamon taken from the skin of the cinnamon tree made of curly shape, and cinnamon is generally taken from the Sichuan cinnamon, yinxiang, geranium cinnamon bark made of cinnamon, cinnamon is not too strong, there is a relatively thick aftertaste, taste sweet slightly bitter. Mostly used in meat, beverage cooking, the role is to deodorize, unctuous, fragrance.
Taste pungent, can be used for meat, fish dishes processing, add grass fruit of beef and mutton will be more fragrant, unique flavor, with ingredients 1 catty meat 2 grams of grass fruit, used for meat in addition to fishy taste, increase the flavor.
Liang Jiang, also known as dry southern ginger, has a strong aroma, slightly spicy, with a little cinnamon flavor, more used in brining meat, some fishy flavor is relatively large hooves, head, entrails and other ingredients have a very good function of the exotic, with material 1 catty meat about 2 grams.
Steamed hairy crabs are often used perilla, which is a unique effect on the fishy flavor of the spice, placed in the crab, fish, shrimp will neutralize the fishy flavor and produce a clear flavor.
"Medicinal meals" often used in the spices, has a unique Chinese medicine flavor, slightly bitter, can be very good to cover the meat of the odor, aftertaste is relatively strong, mostly used in poultry, meat soup cooking, the material can not be more, otherwise the flavor is too strong, generally 1 catty meat 1 gram or so can be.
Cao Kou's flavor is relatively weak, slightly fishy, mainly used in meat cooking brine, generally and good ginger, Angelica dahurica, etc. with the use of, mainly for the removal of fishy flavor, increase the complex flavor.
Licorice as the name implies is very sweet grass, used in brine can make the ingredients have a sweet taste back, can be used as sugar, with the role of regulating the neutralization of other flavors.
Yellow gardenia itself does not have too much special flavor, mainly used to give food color, can let the ingredients present appetizing golden yellow, and sugar color with up together with better effect, the amount of moderation, more will be bitter.
Pericarp is dried orange peel or orange peel, slightly bitter, with the fragrance of the fruit, cooking meat, fish, when adding can reduce the fishy meat and greasy feeling, increase the flavor of mellow taste. Can also be used as soups, desserts, sauces, but also to reconcile the different flavors of various seasonings, the amount is generally the sum of all the spices used in cooking.
No matter how much, and then the good spices, the essence is also auxiliary ingredients used in cooking, so that the dishes present a better flavor, play the role of icing on the cake, the usage of the dosage must be firmly remembered to do out of the dishes to get the praise of the crowd, can not be put the cart before the horse, with spices to occupy the original taste of the ingredients, lost the true meaning of cooking.