In this fragrance type, the "spiced" flavor mainly comes from various spices, spice products and spiced brine soup. Such as: pepper, cinnamon (cinnamon) (powder), star anise, dried tangerine peel, fennel seed (powder), fresh fennel, clove (powder), fragrant leaves, Amomum villosum (powder), Amomum tsaoko, nutmeg (powder), Siraitia grosvenorii, angelica dahurica, Amomum villosum, licorice and hawthorn. There are also spiced powder, red spiced brine soup, white spiced brine soup and so on. The "salty and fresh" flavor mainly comes from salt, monosodium glutamate, chicken powder, various fresh soups (see this delicious flavor) and other seasonings.
In the application of this flavor, in addition to the above spices and salty seasonings, cooking wine, white wine, rose wine, brandy, fermented glutinous rice juice, white sugar, rock sugar, syrup, caramel, soy sauce, sugar color, red sauce, cooked lard, sesame oil and a small amount of spicy soy sauce are often used as appropriate.
It should be noted that the so-called "five spices" of this flavor type is a traditional saying that several spices are mixed together and cooked with food. In fact, there are far more than five kinds of spices used. In the application of various spices, they are also called "medicinal materials" because of their different medicinal values in "traditional Chinese medicine". Usually, according to the flavor needs of different dishes, the combination is selected as appropriate. In the seasoning of Chinese food, the general "five spices" type uses simple spices, except onion and ginger, only three kinds of spices are needed, such as clove, pepper, cinnamon and aniseed. And soy sauce, sugar and other pigments are not used. In the application of spices, the "concentrated spiced type" often needs more than five kinds of spices except onion and ginger, and uses spiced powder and various spiced brine soup. Some stews are red, and some are not. Because the spices in the soup contain certain colored substances, the finished raw materials are close to their original colors. In this flavor type, most dishes with different flavors are colored. Generally, red spiced brine soup is used and colored with soy sauce and sugar. Appropriate amount of sugar is often added as appropriate to inhibit the bitterness of various spices in use. Sometimes, according to the situation, a small amount of balsamic vinegar is added to increase the thickness of the bottom flavor of the dish, so as to set off the richness of the "five spices" and generally not highlight its sweetness and sweetness. But some dishes can be slightly sweeter because of their different tastes. In the application of spiced brine soup, it is generally used to pickle livestock, poultry and their internal organs. In the process of marinating, we should pay attention to the fact that mutton and other raw materials with heavy smell should be marinated, and generally do not need marinated soup. In the production of spiced brine soup, this link is generally the key to the raw material of brine, which is directly related to the quality of the finished brine. Therefore, attention should be paid to the proportion of various spices and condiments when preparing brine. Regarding the quality of spiced brine soup, we say that the more times the raw materials are marinated, the longer the retention time, and the better the quality. Many famous brand brine products are made of old brine soup. The preservation of spiced brine soup should pay attention to the bleeding when marinating raw materials. After the used brine soup is boiled, it should be cooled and stored in the freezer. The bottom of the brine should be cleaned every few days, and the raw materials should be cleaned with reeds. In terms of preservation, if there is no freezer, the marinated soup should be cooked every two days in summer; Cook it once a week in winter to ensure the quality of marinated soup. In addition, it is not suitable to remove the oil quality of the raw materials of braised animals floating on the brine soup. Because it can not only keep the delicate flavor and rich five flavors in the soup from losing with steam, but also the saturated fat of animals can isolate the direct contact between the air and the soup to a certain extent, which plays a role in quality assurance. In addition, it should be noted that caramel and syrup are mostly used for coloring raw materials with skins.
Among the five flavors, all kinds of spices (medicinal materials) have a common feature, that is, most of them contain different degrees of "bitter" taste on the basis of "strong fragrance". So generally speaking, the use of this flavor dish is only for its fragrance, and the dosage is very small. If the dosage is large, it is necessary to combine a "taste" to suppress its "bitterness" and highlight its "fragrance". If "sweet" taste is the core, "fresh", "spicy" and "sour" tastes have different degrees of bitterness inhibition.
Here, we list "cocoa" and "coffee" and make a simple analysis of them. We say "cocoa beans", which are the fruits of cocoa trees. "Cocoa powder" is a traditional beverage product popular in the world, which is made by grinding "cocoa beans". As a kind of drink, the Aztecs of the seven generations first used Ilex cornuta and cocoa, which were solidified into wooden plates after processing and became the embryonic form of today's "chocolate". But because there was no sugar at that time, it was impossible to remove its bitterness, so some spices were added to it. Under this seasoning method, the original "chocolate" taste is spicy. Later, it was introduced to Europe until it was mixed with sugar, and the bitterness was removed, making this product a popular drink in the world.
In addition, "coffee beans" are the fruits of coffee trees. "Coffee powder" is a traditional beverage product popular all over the world, which is made by grinding "coffee beans". Now there are many processed instant products, such as "Nestle Coffee". As a beverage product, it was popularized in southeast Africa as early as15th century ago, and then it was introduced to many countries and regions in Europe and the world.
Cocoa and coffee are mostly used as drinks in daily life. It is often limited to all kinds of sweet delicacies in the "sweet type". This often makes people subconsciously think that it can only be "sweet". Actually, it is not. In the discussion of "Five Spices", we learned the usage of other five spices, spice products and various kinds of marinated soup, and mastered the cooking of this flavor dish in practical application. Therefore, through skillful seasoning skills, we apply "cocoa" and "coffee" to the cooking of various dishes with this flavor and compound them with other seasonings. Through different processing techniques and cooking methods,
In seasoning, due to the different flavors of dishes in different regions, this flavor is often associated with earthy flavor, vegetable fat flavor, garlic flavor, curry flavor, leaf flavor, onion ginger flavor, spicy flavor, sweet and sour flavor and salty and sour flavor.
In practical application, the original flavor and its double compound and multi-compound flavor often come from compound flavor condiments sold in the market, flavors prepared by chefs and cooked Lai dishes.