What flavor is the best for stewed food?

Braised dishes are characterized by their unique taste, lingering fragrance, and are suitable for all ages. It can be said that they are a type of delicacy that many people particularly like. People who have eaten it all say that braised dishes smell and taste especially delicious. This is because the seasoning formula for making braised dishes is very sophisticated, and it is mixed with many kinds of Chinese medicinal materials. Moreover, each medicinal material has certain health and wellness effects, and can have certain therapeutic effects on many chronic diseases. The following introduces several commonly used braised dish spices and their effects.

1. Pepper: Also known as Hu, Heichuan, and Baichuan, pepper has an aromatic smell, irritating and strong spicy taste, and can warm the middle and dispel cold, reduce inflammation, and detoxify.

2. Clove: Clove, also known as male clove and clove, has a strong, aromatic, rich and spicy smell. It is mainly used to treat spleen and stomach deficiency and cold, and can be used as medicine to relieve pain in dampness, harmonize the stomach and warm the kidneys, lower blood pressure and stop vomiting.

3. Fennel: Its smell is spicy, mild, camphor-sour, slightly sweet, slightly bitter and has a burning taste. Fennel is spicy, warm in nature and aromatic. It has the functions of seasoning, warming the kidneys and dispelling cold, harmonizing the stomach and regulating qi.

4. Amomum villosum: Its dried fruit has a strong aromatic aroma, spicy and cool taste, and is slightly bitter. Medicinal use: Amomum villosum is spicy and warm in nature. It has a fragrant flavor that promotes qi and enhances appetite.

5. Thyme: It has a unique leaf odor and numbing taste, with a sweet taste and strong aroma. It is used in fish processing and cooking and in seasoning soups.

6. Galangal: As a spice, it is used to process meat jerky, and is a flavoring spice for making roast chicken and smoked chicken. It has the effect of relieving cold pain in the stomach and toothache.

7. Vanilla: Mainly used to enhance aroma, flavor and color. The fruit is spicy, warm in nature, and aromatic. It has the functions of seasoning, dispelling wind and cold, and stimulating appetite.

8. Nutmeg: It is warm in nature, spicy and fragrant, and has the effects of seasoning, promoting qi, stopping diarrhea, removing dampness and harmonizing the stomach, and astringing and firming. As a seasoning, it can remove fishy smell and enhance flavor. It is one of the raw materials for preparing curry powder.

9. Cardamom: It has a mild nature, strong aroma, a slightly spicy taste, and a slightly bitter taste in high concentrations. Cardamom can be used as a seasoning in meat processing, pickled vegetables and candies.

10. Fenugreek: also known as Fenugreek, Fenugreek seeds, bitter bean, and called fragrant bean in Gansu. After drying, golden vanilla has a strong aroma, slightly bitter taste and warm nature. Medicinal use: It has the effects of nourishing kidney yin, eliminating cold and dampness, and relieving pain. 11. Amomum villosum: Amomum villosum is also called amomum villosum kernel and amomum villosum fruit. It tastes spicy, has a unique aroma, is slightly bitter, is a perennial herb, and the whole plant has a spicy taste. Amomum villosum has the effects of drying dampness, strengthening the spleen, dispersing cold, removing phlegm, and stopping symptoms.

12. Angelica dahurica: The best Angelica dahurica is the one with a single branch, thin skin, earthy yellow appearance, hardness, smoothness, and a strong fragrance. Angelica dahurica can dispel wind, reduce swelling and relieve pain. It is used to treat stomach headaches and has certain antibacterial ability.

13. Bay leaves: After the flavor is released, the taste is light, spicy and sweet. After the meat is absorbed, it can increase the sweetness of the meat. It also has the effect of warming the stomach, soothing the throat and stopping dry mouth.

14. Hay: After the flavor is released, the sweetness of licorice will evaporate. After the meat absorbs it, it can reduce the fishy smell of the meat, increase the bile in the human body and lower cholesterol.