Star anise and cinnamon are often placed in the position of "Jun" material, which has a strong fragrance. When making different marinades, their amount will change. For example, when making internal organs, the amount of cinnamon will be more than that of star anise, and it will be very sweet to mix with angelica dahurica and clove. The disadvantage is that the extra star anise flavor will be weak, and tsaoko and dried tangerine peel have the functions of relieving boredom and determining taste, and at the same time, it will increase the layering of pickled products. For example, cloves and cardamom have remarkable effects when pickling greasy ingredients. Cloves have bone-penetrating fragrance, and Alpinia katsumadai has bone-removing fragrance. The difference between the two is that clove is an important thrust of meat flavor and after-flavor, while Amomum villosum improves the taste of meat!

Angelica dahurica, Alpinia officinarum, Angelica dahurica and Alpinia officinarum have one thing in common, that is, removing fishy smell. However, angelica dahurica has a disadvantage, and it will be bitter if used too much. Therefore, many braised dishes chefs will use Angelica dahurica and Alpinia officinarum together, and Angelica dahurica can also be used with white buttons to enhance fragrance, which is also complementary. Angelica dahurica, Alpinia officinarum, Alpinia officinarum, Amomum villosum and Clove are all spices, and they all belong to fragrance.

Efficacy and function of Amomum tsaoko

Eliminating dampness and dispelling cold: Amomum tsao-ko is pungent and warm, belonging to the spleen and stomach meridian, which can warm and neutralize the stomach and has a good effect on stomach cold, abdominal pain, nausea and vomiting. In addition, it also has certain curative effect on diarrhea caused by cold pathogen; Its dampness-drying effect can be used to prevent edema. Xiaoshi Quji: It has a good effect on preventing abdominal pain caused by indigestion, strengthening the stomach, promoting digestion and stimulating appetite. Promoting qi and relieving pain: For the pain caused by qi stagnation, Amomum tsao-ko has a strong effect of promoting qi and relieving pain. Eliminating phlegm and relieving cough: Because Amomum tsao-ko can be fragrant and dry, it can eliminate phlegm and promote qi circulation, which is helpful for relieving cough and asthma. Malaria control: It has a good curative effect on malaria caused by excessive cold and dampness, and can also relieve the symptoms of deficiency-heat

The role of Amomum tsao-ko in soaking wine

Dry dampness and warm the middle warmer, strengthen the spleen and nourish the stomach, relieve cough and phlegm, diminish inflammation and relieve pain. Preventing malaria and regulating glucose and lipid metabolism, many related experiments at home and abroad have proved that Amomum tsao-ko has a good effect of reducing weight and lipid, and can control blood sugar. Modern pharmacological experiments have proved that Amomum tsao-ko has antioxidant and antitumor effects, can delay aging, reduce the possibility of tumor occurrence to a certain extent, resist fungi and molds, and can also remove bad breath.

Of course, when drinking grass fruit wine, you should be careful not to drink it in large quantities for a long time. Occasionally, you can have a drink, or you can drink tea and cook soup instead. However, people with yin deficiency and blood dryness should not drink this wine, otherwise it will be counterproductive.