Question 1: What is aniseed for cooking? Star anise (aniseed) has neat petal angles, usually 8 angles, thick petals, straight tips, and upwardly curved stems and handles. . It tastes sweet and has a strong and special aroma. It is a specialty of my country and has a special aroma. It is commonly used in making cold dishes, stews and braised dishes. It is also the main raw material for processing five-spice powder.

Question 2: What is aniseed when cooking? Star anise is also known as "fennel" and "anise". Northerners call it "aniseed". The octagonal tree is an evergreen tree unique to China. Its fruits are oddly shaped and gear-shaped. Each pod consists of seven to nine pods, most of which are eight, so it is commonly known as "octagonal". Star anise has a strong fruit aroma and can be used for seasoning, extracting spices and anise oil, and can be used medicinally to produce the negative hormone hexylestradiol. At the same time, the effects of star anise: it has the effects of appetizing, lowering qi, dispersing cold, repelling parasites, eliminating stagnation and invigorating food, driving wind, stimulating nerves, promoting lactation, etc. According to the "Compendium of Materia Medica" written by Li Shizhen, star anise is effective in treating obstruction of urine and feces, bloating due to severe pain in the waist, qi in the lower abdomen, and bladder hernia. Star anise essence is widely used in the preparation of soaps, cosmetics, toothpaste, liqueur, candies, etc.

Question 3: What are the ingredients for cooking? Aniseed is star anise, but usually when you buy aniseed, it is sold with spices, such as purple komong, amomum villosum, nutmeg, cinnamon, cloves, etc. Zanthoxylum bungeanum, aniseed, fennel, woody incense, angelica dahurica, sannai, galangal, dried ginger, etc.

The octagonal (aniseed) petals have neat angles, usually 8 corners, the petals are pure and thick, the tips are straight, and the pedicles are curved upward. It tastes sweet and has a strong and special aroma. It is a specialty of my country and has a special aroma. It is commonly used in making cold dishes, stews and braised dishes. It is also the main raw material for processing five-spice powder.

Question 4: How many types of aniseed are there for cooking? Aniseed refers to star anise and Sichuan peppercorns. When cooking, add a little fennel to make it more fragrant

To create a rich flavor and aroma Tangy delicacies and aniseed are indispensable helpers. Aniseed is also called anise and star anise. It has a slightly sweet taste and a strong licorice flavor, and has a strong sweet aroma after cooking. Therefore, it can be used whether braised, sauced, roasted or stewed.

Question 5: The aniseed used in cooking in our kitchen is a kind of leaf. What kind of tree is that? Aniseed refers to star anise and pepper. When cooking, add a little fennel to make it more fragrant

< p> To cook delicious dishes with rich flavor and fragrant aroma, aniseed is an indispensable helper. Aniseed is also called anise and star anise. It has a slightly sweet taste and a strong licorice flavor, and has a strong sweet aroma after cooking. Therefore, it can be used whether braised, sauced, roasted or stewed.

Question 6: What aniseed ingredients should be used for stir-frying and how should they be stir-fried to make them extra fragrant? Generally, a few grains of star anise and Sichuan peppercorns are used. When adding oil to the pot, stir-fry them first and then add the vegetables. This is usually Only used for cooking meat! ~

Question 7: When cooking, the aniseed flavor is too strong, what kind of condiments should be used...

1. Aniseed: also known as star anise and anise; pungent and warm in nature , regulate qi and relieve pain, warm the body and dispel cold, strengthen the stomach and relieve vomiting; patients with yin deficiency and excessive fire should take it with caution.

2. Zanthoxylum bungeanum: warms the middle and dispels cold, stops diarrhea and warms the spleen, dilates blood vessels, lowers blood pressure, appetizers, relieves pain, and anthelmintic; eating too much can cause fire, consume gas, and damage the eyes; it can be used as seasoning, Decoction, grind into powder, etc.; pregnant women and those with yin deficiency and excessive fire should not eat it.

3. Cloves: pungent and warm, with a strong aroma, warms the kidneys and helps yang, warms the middle and relieves vomiting; can be used to flavor and add flavor, and is often used to make braised vegetables, cakes and drinks, and is also used as five-spice powder and One of the raw materials of curry powder.

4. Shajiang: also known as kaempferol; it tastes bitter and warm, warms the heart and dispels cold, regulates qi and relieves pain; it is used for chest and diaphragm distension, epigastric and abdominal cold pain, indigestion, etc.; yin deficiency and blood deficiency and stomach problems It is forbidden to take it if you are suffering from excessive fire; it should be used sparingly as a flavoring agent.

5. Fennel: refers to fennel; it is pungent and warm in nature, regulates qi and stomach, promotes blood circulation and benefits qi, dispels cold and relieves pain; it is a commonly used seasoning for grilled fish.

6. Costifolia: There are two types of woody wood: Patriotia grandiflora and Asterwood; it promotes qi and relieves pain, regulates qi and soothes the liver, strengthens the spleen and eliminates stagnation; used for spleen and stomach qi stagnation, epigastric distension and pain, and vomiting due to lack of food; It is pungent, warm, fragrant and dry, so use with caution in those with yin deficiency and excessive fire; use sparingly when making a flavoring agent.

7. Spicy spikenard: regulates qi and relieves pain, relieves depression and awakens the spleen, similar to vanilla pharmacology; used for abdominal distension, loss of appetite, qi stagnation, chest tightness, vomiting, external treatment of toothache and swollen feet; often used as a flavoring agent Make salted goose.

8. Licorice: tonify the spleen and replenish qi, clear away heat and purge fire, moisten the lungs and expel phlegm, relieve cough, and relieve pain; it can relieve the properties of medicine and is essential for reconciling various medicines; it is often used as a seasoning for rice noodles and hot pot spices , braised vegetable spices; should not be used together with Euphorbia euphorbia, Daphne genkwa, Kansui, and seaweed.

9. Dried ginger: It induces sweating and relieves the surface, warms the body and dispels cold, restores yang and unblocks the pulse, warms the lungs and kidneys; it is a must-have product for family colds and colds; it is contraindicated by those with yin deficiency, internal heat, and blood dryness. Clothes.

10. Angelica dahurica: dispelling wind and cold, clearing the orifices and relieving pain, reducing swelling and pus, dehumidifying and stopping bandages, promoting sweating and relieving the surface, promoting blood circulation and antibacterial, promoting muscle growth and relieving itching; it is a must-use product for lobster seasoning.

11. Cardamom: also known as white cardamom; it is pungent and warm in nature, has a strong smell, can reduce dampness and eliminate pimples, has a moderate temperature, is appetizing and digestible; it is a good ingredient for roasting, braising and pickling dishes, and must be used in lobster seasoning product.

12. Nutmeg: also known as nutmeg; it clears away heat and detoxifies, aromatizes dampness, wakes up the spleen and appetite, relieves summer heat, removes stasis and reduces swelling; used as a seasoning to remove odor, add spiciness, and is used for making sauced meats Use.

13. Grass cardamom: also known as grass cardamom; has a pungent taste, dries dampness and strengthens the spleen, warms the stomach and relieves vomiting; it is mainly used in stewing, boiling, roasting, stewing, simmering, poultry and game and other dishes.

14. Cinnamon: replenishes fire and yang, brings fire back to its source, dissipates cold and relieves pain, promotes blood circulation and stimulates menstruation; cinnamon is hot in nature and is suitable for consumption in cool weather. It should not be eaten in summer and pregnant women should eat with caution; yin deficiency and fire hyperactivity, blood heat People with bleeding, menorrhagia, and sore throat should not eat it.

15. Cinnamon: pungent and sweet, hot in nature, rich in aroma; nourishing yang, warming the spleen and stomach, removing cold accumulation, activating blood circulation and removing blood stasis, unblocking meridians and relieving pain, warming menstruation and stopping diarrhea; not suitable for constipation , hemorrhoid patients, and pregnant women; the dosage should not be too much, and it should not be eaten for a long time. If it becomes damp and moldy, it should not be eaten.

16. Angelica sinensis: pungent and warm in nature, nourishing and activating blood, regulating menstruation and pain relief, moistening intestines and laxative; often cooked with hens, it can also be used as hot pot base, which can play a nourishing role.

17. Amomum villosum: warms the middle and dissipates dampness, warms the spleen and stops diarrhea, circulates qi in the middle, strengthens the stomach and digestion, regulates qi and relieves miscarriage; used for dampness and turbidity, spleen and stomach deficiency, vomiting and diarrhea, etc. ; People with yin deficiency and heat should not take it, and people with qi deficiency and lung fullness should not take it. It is often used as a flavoring agent for brine, braised vegetables, and braised meat spices.

18. Codonopsis pilosula: Buxing Zhongyiqi, strengthening the spleen and clearing the lungs; used for diseases such as weak spleen and lungs, shortness of breath and heart palpitations, less food and loose stools, asthma and cough, internal heat and thirst; can be used as hot pot base , which has a nourishing effect.

19. Geranium leaves: spicy, strong flavor, warm in nature, used to treat rheumatism, hernia, etc.; mostly used for seasoning sauces or soups, and also used in claypot dishes; one leaf can Don’t overcook a pot, otherwise it will cover up the original flavor of the food.

20. Pepper: divided into white pepper and black pepper due to different processing techniques; it can warm the body and dispel cold, reduce inflammation and relieve pain, strengthen the stomach and stop vomiting, eliminate phlegm and detoxify; it is mostly used for stomach cold, vomiting and abdominal pain. Those with diarrhea, loss of appetite, epilepsy and excessive phlegm; the time when black pepper and meat are cooked together should not be too long, and the seasoning concentration must be controlled; eating too much consumes gas and damages eyesight, and those with inflammation or internal heat should not eat.

21. Thyme: It can improve digestive system and gynecological diseases, promote blood circulation, help wound healing, enhance immunity, reduce neuropathic pain, and treat eczema; it is especially suitable for pairing with fish, shellfish and meat ingredients. , such as grilled lamb chops, grilled fish, grilled chicken, etc.; the aroma is rich and the dosage should not be too large.

22. Alpinia: pungent smell, warms the spleen and stomach...>>

Question 8: What is "aniseed" and is it used for cooking? Aniseed is something called star anise in seasonings, which is added to enhance the flavor when cooking.

Question 9: What are the functions of various seasonings used in cooking? Soy sauce: It can add flavor to the dishes and increase the color of the food. Suitable for braised braise and making braised food.

Oyster sauce: Oyster sauce itself is very salty, and sugar can slightly neutralize its saltiness.

Salad oil: a common cooking oil that can also be used to cook pastries.

Sesame oil (sesame oil): Drizzle the dishes before serving to enhance the flavor. It can also be added to add flavor when pickling food.

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce: a paste made from ground red peppers. It is red and sticky, also known as hot sauce. It can add spiciness and color to dishes.

Sweet noodle sauce: itself tastes salty. Stir-fry in oil over low heat to remove the sour taste of the sauce.

You can also dilute it with water and add a little sugar to taste for a better flavor.

Spicy bean paste: Dishes seasoned with bean paste, there is no need to add too much soy sauce to avoid the finished product being too salty. The color and taste are better when fried in oil.

Tahini: itself is dry. It can be diluted with cold water or cold stock.

Tomato sauce: often used in tomato sauce, sweet and sour dishes and other dishes, and can increase the color of the dishes.

Vinegar: Black vinegar should not be boiled for a long time, just add it before cooking to prevent the aroma from dissipating. Slightly boiling white vinegar can make the sour taste lighter.

Abalone sauce: Made from concentrated natural abalone essence, suitable for: frying, boiling, stir-frying, deep-frying, braising... etc.

Sauce: Most of it is mainly made of Condensed with many seafood essences, it is suitable for various seafood dishes.

Salt (low sodium salt): the most important flavor when cooking. It has strong penetrating power and is suitable for pickling food, but attention should be paid to the pickling time and amount.

Sugar: Adding a little sugar to braised and braised vegetables can add flavor and color to the dishes.

MSG: can add flavor to food. It is especially suitable for adding to soups and cooking.

Baking powder: Added to the batter, it can increase the expansion of the finished product.

Flour: divided into three types: high, medium and low gluten. Use all-purpose flour when making batter. It has a coloring function when used for dipping in flour and deep-frying.

Sweet potato starch: mostly used as dipping starch for fried foods. It can also be used as gordon powder.

Cornstarch: It is a kind of gravy powder. When using it, dissolve it in water and then thicken the gravy to thicken the soup. In addition, it can increase the crispiness when used as dipping powder for fried foods. When used for sizing, it can keep food smooth and tender.

Baking soda powder: Marinate the meat with an appropriate amount of baking soda to make the meat softer, smoother and more tender.

Tempeh: Soak dried tempeh in water until soft before use, then chop into pieces. Wet tempeh is ready to use as long as it is washed.

Green onion: often used to stir-fry and remove fishy smell.

Ginger: It can remove fishy smell, deodorize, and improve the flavor of dishes.

Chili: It can add spiciness to dishes and make them colorful.

Garlic: a commonly used spice that can be sliced ??or chopped with dishes.

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braised and braised. The powder obtained by grinding Sichuan peppercorns until fragrant is Sichuan pepper powder. If fried yellow salt is added, it becomes Sichuan peppercorn salt, which is often used for dipping fried foods.

Pepper: Spicy and aromatic, it can remove fishy smell and add fragrance. White pepper is milder, while black pepper is stronger.

Star anise: Also known as anise, it is often used in braised and braised dishes. It has a very strong aroma and should be used sparingly when cooking.

Dried chili pepper: can remove greasy and odor. When removing the seeds and frying them in oil, you need to pay attention to the heat and avoid burning them.

Red onions: can add flavor. When chopping and sauteing, you should pay attention to the heat. If it is over-cooked, it will have a bitter taste.

Five-spice powder: Five-spice powder contains cinnamon, anise, pepper, cloves, ganxiang, tangerine peel and other spices. It has a strong flavor and should be used in moderation.

Commonly used basic seasonings: salt , sugar, light soy sauce, dark soy sauce, vinegar, monosodium glutamate, chicken essence, Sichuan peppercorns, aniseed, cinnamon, cooking wine, shochu

Sichuan cuisine generally requires bean paste, black bean paste, and red oil

< p> For Hunan cuisine, prepare Angelica dahurica and white pepper

For Cantonese cuisine, prepare oyster sauce, stock powder, and mushroom powder

For Shandong cuisine, prepare yellow sauce and sweet noodle sauce

< p> The main ingredients used to remove the fishy smell of meat are ginger, onions, garlic, and cooking wine

The ingredients used to sizing the meat to maintain a smooth and tender taste are cornstarch, cornstarch and cooked starch. Both the northern and southern schools can also be used as thickener

Light soy sauce and dark soy sauce have different functions. It is generally believed that light soy sauce is used for coloring and dark soy sauce is used to add flavor

MSG is taboo against high heat and should not be paired with materials with obvious acidity and alkalinity. MSG is basically not needed when cooking eggs, because when eggs are heated, monosodium glutamate is generally produced, which is the main component of MSG. , at the same time, the presentation of umami needs to be based on saltiness, that is to say, if you have a lot of MSG but not enough saltiness, the umami flavor will not be reflected

Oyster sauce is similar to soy sauce, but has more soy sauce. It has a sweet taste and is slightly sticky, and is generally paired with more fragrant vegetable dishes

Chicken essence, stock powder, and mushroom powder are used to blend simple stock

Aniseed cinnamon. Similar spices are used to stew meat

Zanthoxylum bungeanum is...>>