Perfume suitable for novices
1, fragrance suitable for beginners: encyclopedia of spices and seasonings' 1:
Amomum villosum 7g cinnamon 7g.
2.32 kinds of incense.
5 grams of star anise, dried ginger, fennel, 8 grams of pepper and 6 grams of dried tangerine peel.
3:
Fennel, cinnamon, 7 g, white pepper, 3 g, Amomum villosum, 4 g, dried ginger and licorice, 7 g.
(Some are mixed with fennel, which is also a kind of fennel called wild fennel. ) the specific hand-made incense of thirteen fragrant aniseed.
The name "Thirteen Incense" has not been mentioned for a long time. I remember when I was a child, I saw bearers walking around the street shouting for thirteen incense. At that time, I didn't know what thirteen incense was, but I just thought the name was very interesting.
In fact, "Thirteen Fragrances" refers to 65,438+03 Chinese herbal medicines with unique smells, including nutmeg, Amomum villosum, nutmeg, cinnamon, pepper, star anise, fennel, radix aucklandiae, angelica dahurica, kaempferia kaempferia, galangal and dried ginger. The harm of playing with incense.
Generally speaking, the proportion of "thirteen incense" should be: pepper, aniseed, cinnamon, kaempferia galangal, tangerine peel, angelica dahurica, each with 65,438+0, and then they are combined to form "thirteen incense". It can also be used alone, such as fennel, which has a strong smell and is used to make vegetarian dishes and bean products; Angelica dahurica can remove the smell of beef and mutton, increase flavor and improve meat quality; Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; The use of dried tangerine peel and radix aucklandiae in soup can make the smell elegant and fragrant; Using Sannai and ginger to make fish can not only remove the fishy smell, but also make the fish crisp, tender and fragrant. Smoked chickens, ducks and geese, mixed with nutmeg, can make the smoked taste unique, chewy and full of fragrance.
According to the old man, when making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed separately, stored separately, and packed in edible plastic bags without peculiar smell to prevent the spices from "regaining moisture" or changing flavor. When using, it is not the more the better, but the right amount, because cinnamon, fennel, ginger and pepper are all natural condiments, but if they are used in excess, they also have certain side effects, even sexual and seductive, so it is appropriate to use less and use more.
2, suitable for novices: What are the seasonings that need to be fried? Because of the different ingredients, there are many different flavors and different names, such as spicy powder and fresh spicy powder, which are indispensable seasonings for home cooking. Hehexiang
1:
Amomum villosum 7g Cinnamomum cassia 7g Sanyan
Perfume making 2:
5 grams of star anise, dried ginger, fennel, 8 grams of pepper and 6 grams of dried tangerine peel.
3: Seven fragrances.
Fennel, cinnamon, 7 g, white pepper, 3 g, Amomum villosum, 4 g, dried ginger and licorice, 7 g.
(Some are mixed with fennel, which is also a kind of fennel called wild fennel. ) Top Ten Fragrances in Ancient China.
Details of thirteen incense and star anise
The name "Thirteen Incense" has not been mentioned for a long time. I remember when I was a child, I saw bearers walking around the street shouting for thirteen incense. At that time, I didn't know what thirteen incense was, but I just thought the name was very interesting.
In fact, "Thirteen Fragrances" refers to 65,438+03 Chinese herbal medicines with unique smells, including nutmeg, Amomum villosum, nutmeg, cinnamon, pepper, star anise, fennel, radix aucklandiae, angelica dahurica, kaempferia kaempferia, galangal and dried ginger.
Generally speaking, the proportion of "thirteen incense" should be: pepper, aniseed, cinnamon, kaempferia galangal, tangerine peel, angelica dahurica, each with 65,438+0, and then they are combined to form "thirteen incense". It can also be used alone, such as fennel, which has a strong smell and is used to make vegetarian dishes and bean products; Angelica dahurica can remove the smell of beef and mutton, increase flavor and improve meat quality; Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; The use of dried tangerine peel and radix aucklandiae in soup can make the smell elegant and fragrant; Using Sannai and ginger to make fish can not only remove the fishy smell, but also make the fish crisp, tender and fragrant. Smoked chickens, ducks and geese, mixed with nutmeg, can make the smoked taste unique, chewy and full of fragrance.
According to the old man, when making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed separately, stored separately, and packed in edible plastic bags without peculiar smell to prevent the spices from "regaining moisture" or changing flavor. When using, it is not the more the better, but the right amount, because cinnamon, fennel, ginger and pepper are all natural condiments, but if they are used in excess, they also have certain side effects, even sexual and seductive, so it is appropriate to use less and use more.
The above is related to the spice seasoning encyclopedia, which is about the sharing of spice seasoning encyclopedia. I saw the fragrance suitable for beginners, hoping to help everyone!