When I saw this problem, I remembered that I had developed a formula of hot and sour powder. The vinegar in the hot and sour powder is not ordinary balsamic vinegar. If only a single balsamic vinegar is used to prepare the hot and sour powder, the sour taste will be too simple and weak, but if the balsamic vinegar is boiled with spices, the taste will be different. The vinegar not only has sour taste, but also has a strong aroma of Chinese herbal medicine. When it is added to the hot and sour powder, the overall taste will be improved a lot.

let's talk about what kind of aniseed is the most fragrant for vinegar. The following is personal experience sharing, welcome to discuss.

formula: vinegar

125g, water

25g, Amomum tsaoko

5 pieces (seeds removed), cinnamon

5 pieces, star anise

5 pieces, fragrant leaves

3 pieces, orange peel

1 pieces and clove

.

It should be noted that cloves are rich in fragrance and cannot be added in excess. One or two cloves are the most.

Then it is boiled. The process is very simple. The vinegar and water are mixed and poured into the pot. After boiling, the spices are added. After simmering for 8 minutes, turn off the fire and cover it. Don't take out the spices in a hurry. Let the aroma of the spices penetrate into the balsamic vinegar little by little overnight, and the taste will be more mellow and rich. Take it out the next day, filter it, and use it as much as you want.

The above is what Mai Doujun shared, and I hope it can be used as a reference for everyone. Remember to like the work, or forward it to more people who need it. Your encouragement is the driving force for Mai Doujun to move forward. Let's share the delicious food in the journey of life, and walk along the way. Thank you for liking, watching and sharing.

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