If you want to prepare the secret recipe of spices for braised dishes, you should mix spices according to different tastes. The premise of combining spices is to establish a basic spice framework. Even if the recipe of a good marinade is finished, let's introduce in detail the spices that are often adjusted as basic ingredients and their functions. Spices are the raw materials for refreshing stews, and their combination determines the taste and fragrance of stews. The following spices can be found in every secret recipe and are often used as basic spices. They are: star anise cinnamon, clove, cardamom, white peony root, poria cocos and cardamom. Cinnamon is often put in the "Jun" material and has a strong fragrance. When making different sauces, their quantity will change.

For example, when making viscera, the demand for cinnamon will be unnecessary star anise, and the combination of peony and clove will lead to Gan Xin. The disadvantage is that the unnecessary star anise fragrance will be lighter, while cinnamon will. Adding marinated vegetables can remove fishy smell and improve food aroma. When purchasing, it is better to use rolled brown-gray leather and brown-red leather, the channel is a little numb, and the fragrance is mellow and sweet. Fennel. It is fragrant, light green in color and close to rice. It is a common ingredient in braised dishes. When purchasing, it is better to have round particles and light green color. Yamagata is common in milky white blocks. It tastes sweet and fragrant. It is a common spice in braised dishes.

It belongs to bitter fragrance and should not be used too much. Lilacs. The aroma is rich and the channel feels numb. Because of the unique aroma, it is not used much, otherwise it will feel astringent and very strong. Toona sinensis team: Add fragrant sand, nutmeg, Geng Xin and Liangjiang into the most common spices to form Toona sinensis team, which can cook chicken, duck, cattle, sheep and other rich-flavored things. Nourishing health team: A nourishing health team composed of Gastrodia elata, Siraitia grosvenorii, Codonopsis pilosula, Chuanxiong and cinnamon powder is suitable for making soup food for invigorating qi and nourishing blood. Illicium verum, also known as Illicium verum, can be divided into spring Illicium verum and autumn Illicium verum. The quality of autumn star anise produced in Guangxi is the best. It is best not to buy star anise smoked with sulfur in the sales market. The function of star anise is to refresh, and the key is to improve the aftertaste.

Amomum villosum and Amomum villosum are also called "small smoke shells". Yunnan Nujiang has the best quality. The skin and seeds of Amomum villosum can be used. When cooking, the skin needs to be used for a long time, and it needs to be used for a long time. The function is to refresh food, mainly to make the aroma of food stand out. Lilac and cinnamon are two strong spices. The only difference is that cinnamon only has the practical effect of refreshing the mind, while lilac can not only refresh the mind but also remove the odor. In terms of aroma, the penetration of lilac is much stronger than that of cinnamon, and the aroma of cinnamon mostly stays on the surface. Cinnamon is generally used as courtier material, while clove is used as auxiliary material. The dosage and method of cinnamon and star anise are basically the same, and clove is generally 1-2. Every catty of meat. The basic spices are Alpinia officinarum, Amomum villosum, Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia and Paeonia lactiflora, and different spices have different effects.