Dosage and ratio of spices

Spices are indispensable in the preparation of delicious food, and the formula of spices is relatively complicated. Only by mastering the characteristics and properties of various spices can we achieve satisfactory preparation effects. For example, the five-spice spices that we are more common in daily life are made of cloves, pepper, fennel, cinnamon and star anise. Let's take a look at the dosage and proportion of spices.

Dosage and ratio of spices

Cinnamon: safe to add flavor, widely used in pork products, such as braised pork

Bay leaf: neutralizes the effects of all. Generally the amount used is not large, that is, the medium strength.

The volatile oil contained in cloves is very powerful and easily volatile, so the amount used is very small. It will quickly release its flavor in a very short heating process, so don't use too much.

Tangerine peel: refreshing and refreshing. The main ingredient of the famous Wang Shouyi Thirteen Spices is tangerine peel. Two-year-old tangerine peel is the best, and it is produced in Xinhui tangerine peel.

Galangal; meat made with galangal gives a warm feeling in the stomach, and has a spicy taste if too much is used.

Tsaoko: It can relieve greasiness and remove fishy smell. If used too much, it will make you feel stuffy. It has a medium strength and is widely used in beef and mutton.

White cardamom: It is very effective in removing fishy smell, so it is used in meat with strong fishy smell, such as duck, beef and mutton.

Cao Kou: Bone removal is an essential ingredient in chicken products. Betel nut tablets have the same effect.

Nutmeg: enhances the flavor. Nutmeg is used in very small amounts in chicken products because the chicken itself is already full of flavor. It is mainly used in pork products. The pork flavor is strong but the umami taste is lacking.

Amomum villosum: It can penetrate bones. It can let the flavors of other spices penetrate into the meat and even the bone marrow. However, there are too many fake Amomum villosum on the market, and most of them are replaced by something called Alpinia oxyphylla. It is recommended that you buy them in pharmacies where the quality is guaranteed. The best quality is Yangchun Amomum villosum.

Stew method:

Cut good pork belly into pieces, heat oil in a pan, add the meat and stir-fry until the moisture is dry, add some good cooking wine, stir-fry until dry, add boiling water, put in the washed mushrooms, bring to a boil over high heat, then use a casserole over very low heat (keep the water just barely boiling), cook for 1-2 hours, when you think it's done, add salt, pepper, and a little MSG.

Cut the good pork belly into pieces, heat the oil in a pan, add the meat and stir-fry until the moisture is dry, add a little Haitian dark soy sauce to color it, then add Haitian natural soy sauce without salt, then add a better cooking wine, stir-fry, add water to cover the meat, bring to a boil, then use a casserole or iron pan with very low heat (keep the water in a state of barely boiling), cook for 1-2 hours, when you think it is done, turn to high heat to dry the moisture, not too dry, add pepper, a little MSG, a little sugar, and some chopped green onions. Finish.