2? Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.
3? Illicium verum should be called Illicium verum, also known as anise, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
4? Fennel is also called fennel, shredded vegetables, fragrant flowers and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.
5? Tsaoko is a kind of ginger plant, and its fruit tastes strange and unpleasant. Its medicinal properties are warm and pungent, and it has the functions of eliminating dampness, strengthening spleen and resolving phlegm, warming middle warmer and dispelling cold, and resisting malaria. In cooking, it can be broken or used whole. As a spice, it tastes particularly good when burned or pickled with beef. Spicy hot pot and brine should not use Amomum tsao-ko, and it is more appropriate to put 3 ~ 5 pieces.
6? Amomum villosum, also known as Amomum villosum and Amomum villosum, is a mature fruit of Amomum villosum. Astringent taste, fragrant smell, mild medicinal properties and pungent taste. Has the effects of promoting qi circulation, invigorating stomach and promoting digestion. The medicine can be used for abdominal distension and pain, anorexia, nausea and vomiting, enteritis, dysentery and fetal movement. It should not be used too much in hot pot and braised dishes, and should be below 3 grams.
7? Some places in Sannai, also known as Jiang Sha and Shanla, are roots. Both grocery stores and Chinese medicine shops sell dried tablets, which are very fragrant. The medicine has mild nature and pungent taste, and can warm the middle warmer, remove dampness, promote qi circulation and relieve pain. It is mainly used for treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injury, etc. Cooking is mostly used for burning, marinating and spicy hot pot, and the dosage is mostly between 5 ~ 10g. Guangdong people use galangal to make salt? Chicken. In recent years, Sichuan Jianghu dishes are mainly "three-milk dishes", that is to say, the main ingredients are cooked with a large number of three-milk, dried red peppers and dried peppers. This dish is highly praised for its unique flavor, but it has not been reported so far.
8? Cao Ling is a spice widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After consulting in many ways, the author took the dried product to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache. 9? Like Cao Ling, weeding is also a common seasoning for spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find the relevant information, and soon got the result: weeding, also known as fragrant hoe, fragrant hoe, fragrant sheep and Senecio scandens, also belongs to Primulaceae, and is sweet in nature. Can be used for treating common cold, cough, rheumatism and irregular menstruation. Don't use too much in spicy hot pot, just 3 ~ 5 grams, or in salt water.
Some people say that "Cao Ling enhances fragrance, weeds and preserves" in spicy hot pot and brine. In fact, many spicy spices have different degrees of antibacterial and antiseptic effects.
10? Cardamom is also called round cardamom, which is written as "hundred mouths" and "mouth people" in the market or drugstore. The taste is astringent, because its medicinal properties are pungent and warm, so it has the functions of promoting qi and regulating qi, warming stomach and promoting digestion, eliminating dampness and stopping vomiting, and relieving alcoholism. Add 3 ~ 5g to the spicy hot pot. Because the fragrance is good, the dosage is small.
1 1? Nutmeg is alias Yuguo. It has been widely used in hot pot in recent years, but its taste is also unpleasant. Its medicinal properties are pungent and warm, and it has the functions of warming spleen and stomach, astringing intestines and lowering qi. You can't use more than one, just two or three.
12? Cinnamon bark is also called cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.
In fact, there are many spices used in Sichuan-style hot pot, such as fragrant leaves, which are the leaves of Tenjikukatsura. Whether it is spicy hot pot or white soup hot pot, you can use 1 ~ 3 leaves to enhance the fragrance. Another example is piperaceae plant Piper longum. In addition to enhancing the flavor, experienced hotpot chefs also learn from the experience of medicinal diet and add long pepper to enhance the spicy taste of mala Tang. There are many others, such as Chuanxiong, Angelica, Angelica dahurica, Pericarpium Citri Tangerinae and Pogostemon, so I won't list them here.
If plant spices are used well in cooking, dishes will be popular, but if they are not used well, they will lose their appetite and may also lead to negative effects.
The author summarizes his experience in using spices for many years, and probably has the following experiences:
1? Be diligent in observation, often go to the market to learn about new spices, and be sure to pay attention to the spicy spices used in innovative dishes in the catering market.
2? You should learn to distinguish spices by looking, smelling and tasting, especially those you are not familiar with. It is also clear that the quality of the same spice varies greatly, so we must choose high-quality products when using it.
3? As mentioned above, spices have both positive and negative effects, and the saying that "three drugs are toxic" seems to have some truth. Here we go back to the sentence eight years ago: you can't put more spices because it's medicine. We must use spices flexibly. If you add spices to a stir-fried dish, which makes people feel fragrant and delicious, but you can't tell what spices are in the dish, then I think this is the best application of spices.
4? In practice, our chefs and medicated dieters have also created many dishes with a single spice, but the amount of spices is too large, such as clove duck, Sannai rabbit and Amomum elbow. The spices used in this kind of dishes are far more than those used in hot pot, but there is no strange taste or medicinal taste, which may be because the changes produced by a single material are different from those produced by many materials in use.
5? Cooking is an interdisciplinary industry. For chefs in the 2 1 century, they need to know more about related disciplines. For example, most of the spices involved in this article are traditional Chinese medicines, which have a pungent taste. From the perspective of traditional Chinese medicine, pungent and warm drugs are generally suitable for those with yang deficiency, chills, spleen and stomach weakness and heavy dampness. Why Sichuan spicy hot pot likes to use spices such as pepper and pepper has something to do with the sultry summer and cold and humid winter in Sichuan Basin. However, spicy hot pot is not suitable for people with yin deficiency and heavy heat. For example, people with qi deficiency, what if they use spices that promote qi and regulate qi? Too much medicine will consume gas and make you weaker. So add cinnamon, ginger and other aphrodisiac and qi-invigorating spices? Medicine is more reasonable.
Health care groups in China have had the view of "homology of medicine and food" and "homology of medicine and food" since ancient times, but they have paid different attention to this view in modern times. Therefore, people in the catering industry should learn more about Chinese medicine and traditional Chinese medicine.