你认识火锅香料吗？Do you know hot pot spices? How can hot pot spice taste better?火锅香料怎么用火锅更好吃？
Do you know hot pot spices? How can hot pot spice taste better?
Usage of Spices in Hot Pot Gan Song is a kind of plush, dark brown root spice commonly used in hot pot soup or pickles. It is called Xiangsong in Chengdu and Xiangsong in Chongqing. In fact, it should be called Gan Song, also called Gan Song Xiang.
Gansong has a pungent smell, similar to strong turpentine smell. It has the functions of regulating qi, relieving pain, relieving depression and reviving the spleen. It is a traditional Chinese medicine used to treat chest and abdomen pain, stomach pain and vomiting, loss of appetite and indigestion. This spice is added to the spicy hot pot soup or brine, which has a strong fragrance. However, attention should be paid to the control of the amount. The amount should not exceed 5g at a time, otherwise the aroma will be "boring".
Cloves, also known as male cloves and seed cloves, are the flower buds of cloves. Dry products are commonly used in cooking. They have a strong fragrance, tingling and numbing tongue when tasted. They are pungent and have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The amount used in cooking should be within 1~2g, and should not be used more.
The star anise should be called star anise, also known as anise, aniseed and August pearl, which is a kind of spice that people are familiar with. Its te point is fragrant when smelled and slightly sweet when tasted. Its nature and taste are pungent and warm. It can warm the stomach, dispel cold and cure hernia.
It can be used in hot pot, braised in soy sauce and brine. Because its fragrance is liked and annoyed by others, it is flexible in use, and 5-10g is appropriate.
Fennel is also called fennel, cilantro, huaixiang and wild fennel. It is cultivated in most areas of the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel dumplings, etc. Its mature fruit is like small rice grain or cumin, with te aroma. As a spice, it is widely used in braising, brine and hot pot. The dosage can be appropriately increased in hot pot, such as 10-20g or more. In terms of medicine, it has a pungent and warm nature and has the functions of promoting qi, relieving pain, strengthening stomach and dispersing cold.
Grass fruit is the fruit of grass fruit of ginger family plant. It tastes strange and unpleasant. Its medicinal property is warm and its taste is pungent. It has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the middle, expelling cold and fighting malaria. It can be broken or used as a whole in cooking. It can be used as a spice to cook or stew with beef, and its flavor is especially good.
Straw fruit should not be used more in hot pot and brine. It is better to put 3~5 of them.
Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of the plant Amomum villosum. It tastes astringent, smells fragrant, has warm medicinal properties, and tastes pungent.
It has the function of promoting qi to be broad, strengthening stomach and digestion. The medicine is used for stomach pain, anorexia, nausea and vomiting, enteritis, dysentery, fetal restlessness, etc. It should not be used too much in hot pot and pickled vegetables, and should be less than 3 grams.
Some places in Sannai are also called gerbera and chilli, which are rhizomes.
The dried slices are sold in grocery stores and Chinese medicine stores, and they are fragrant. The medicine is warm in nature and pungent in taste. It can warm the body and remove dampness, regulate qi and relieve pain. It is mainly used to treat acute gastroenteritis, indigestion, abdominal pain, diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injuries, etc.
In cooking, it is mainly used for cooking, stewing and hot pot, with the dosage of 5-10g.
Cantonese people use ginger to make salt baked chicken.
In recent years, Sichuan Jianghu cuisine has been made of "Sannai cuisine", which means that the main ingredients are cooked with a large number of Sannai, dry red pepper and dry Chinese prickly ash.
This dish is well known for its aromatic te, but it has not been reported yet.
Lingcao is a spice widely used in hot pot in recent years. Because the products sold in the market are all dry products, it is difficult to identify them.
After many consultations, I took the dried product to our associate professor Xu Jiangpu for verification: it should be called Linglingxiang, also known as Linglingxiang, which belongs to the genus Lysimachia of primrose family. It is a perennial herb with strong fragrance and sweet taste. It is used in spicy hot pot, and the general dosage is not more than 5g. There is another kind of Holy Grass on the market, called Basil, which can replace the above one. But it belongs to labiatae, also called Lingling Fragrance, also called Jiucengta, Vanilla, Vanilla, Yatou, Quetou Grass, etc. Its nature and taste are pungent.
In terms of medicine, it has a pungent and warm nature and has the effect of treating cold, cold and headache. Like Lingcao, Paicao is also a popular spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find relevant information, and soon got the results: Pai Cao is also called Pai Xiang, Xiang Pai Cao, Xiang Yang, and Sorghum pilosum, which also belongs to primrose family, and its nature and taste are sweet.
It can cure cold, cough, rheumatism, irregular menstruation, etc. It should not be used too much in spicy hot pot, 3~5g can be used, and it can also be used in brine. Some people say that in spicy hot pot and brine, "the spirit of grass increases fragrance, while the discharge of grass prevents corrosion". In fact, many spicy flavorings have bacteriostatic and antiseptic effects to varying degrees.
The white cardamom is also called round cardamom. There are hundreds of kowtows and kernels in the market or drugstore. It tastes astringent. Because of its pungent and warm medicinal taste, it has the functions of promoting qi, regulating qi, warming stomach, eliminating dampness and vomiting, and detoxifying alcohol.
Add 3~5g to the spicy hot pot. Because of its good fragrance, the dosage is small. Nutmeg is also called Yuguo. In recent years, it has been widely used in hot pot, but the taste is not good. The medicine has a pungent and warm taste, which can warm the spleen and stomach, astringent the intestines, and lower the qi.
This item can't be used for many purposes, just 2-3 pieces. Cinnamon is also called cinnamon. It is sweet and hot in nature, and has the effects of tonifying the yuan yang, warming the spleen and stomach, removing cold accumulation, and dredging the blood vessels. It is mainly used to treat kidney yang deficiency, cold abdominal pain, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet.
It is widely used in spicy hot pot and pickled vegetables, and the dosage is 5-10g. Cumin is another name. It belongs to Umbelliferae. The seed of cumin is mainly produced in the border areas of China. Its fruit is oval Both ends are about 5 mm long and 3 mm wide. They are light green and gray, similar to fennel. When using, pay attention to preservation and try to seal them to avoid losing the flavor.
The fragrant leaves, that is, the leaves of the cinnamon tree, are grayish green, with no mildew spots on the body. The aroma is rich and the taste is superior Function: increase fragrance, remove peculiar smell, and promote appetite. Sichuan pepper has a special fragrance of te. It is spicy and hot, with the effects of increasing fragrance, relieving greasy, and removing fishy smell. It can also add fragrance when fried with oil.