What are the recipes for the various spices?

Spices have a strong aroma and smell particularly stimulating. Spices can add color and may also enhance people's appetite. Spices have a long history. You can add some spices when cooking to enhance the flavor. Many people do not know how to prepare spices, and many people find it difficult. What are the formulas of various spices? Let’s take a look at it next.

1. Recipes of various spices

Five-spice powder has many different flavors and names due to different ingredients, such as spicy powder, fresh spicy powder, etc. It is an indispensable seasoning for home cooking.

Recipe 1: Amomum villosum 60g, cloves 12g, cardamom 7g, cinnamon 7g, Sanai 12g

Recipe 2: 20g aniseed, 5g dried ginger, 8g fennel, 18g Sichuan pepper, 6g tangerine peel, 18g Sichuan pepper

Recipe 3: 52g aniseed, 7g cinnamon, 10g cinnamon bark, 3g white pepper, 4g amomum, 17g dried ginger, 7g licorice (some are equipped with a little cumin, which is also a kind of fennel, called wild fennel.)

2. The specific formula of thirteen spices

The name "Thirteen Spices" has not been mentioned for a long time. I remember when I was a child, I saw porters walking around the streets shouting to sell "Thirteen Spices". At that time, I didn't know what "Thirteen Spices" was, but I just thought the name was interesting.

In fact, "Thirteen Spices" refers to 13 kinds of Chinese herbal medicines with their own distinctive aromas, including cardamom, amomum villosum, nutmeg, cinnamon, cloves, pepper, aniseed, cumin, costus root, angelica dahurica, galangal, and dried ginger.

3. The ratio of "Thirteen Spices"

Generally it should be: 5 parts each of Sichuan pepper and aniseed, 2 parts each of cinnamon, cinnamon bark, tangerine peel, ginger, and angelica, and 1 part each of the rest. Then put them together and you get the "Thirteen Spices". They can also be used separately. For example, fennel has a strong smell and is best used in making vegetarian dishes and soy products. Using angelica dahurica when cooking beef and mutton can remove the mutton smell, increase the flavor, and make the meat tender. Using cinnamon to smoke meat and boil intestines can make the meat and intestines fragrant and not greasy after eating for a long time. Using tangerine peel and costus root to make the soup elegant and fragrant. Using cinnamon and ginger to cook fish can remove the fishy smell and make the fish crispy and tender with a strong aroma. Using nutmeg and cloves to smoke chicken, duck, and goose meat can make the smoked flavor unique, with a fresh and fragrant taste when chewing, filling the room with fragrance.

I heard from the elderly that when making "Thirteen Spices", the raw materials must be fully dried in the sun or oven, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately. It is best to put them in non-toxic and odorless edible plastic bags to prevent the spices from "re-moistening" or losing their flavor. When using, the more is not necessarily better. It must be used in moderation. Although cinnamon, cloves, fennel, ginger, pepper and other ingredients are natural condiments, they also have certain side effects and even toxicity and mutagenicity if used in excessive amounts. Therefore, it is better to use less rather than more.

4. Hot pot spice recipe

Recipe 1: 5g white button, 5g grass fruit, 3-5g Sannai, 3-5g cloves, 5g Amomum, 5g Xiangguo, 5g Cumin, 5g cinnamon, 5g licorice, 5g Zhizi, 5g Paicao, 5g Laokou, 5g Nardostachys, 5g Chenpi, 5g Bibo, 5-8g lemongrass, 5g star anise, 5g bay leaf, 5g Thyme, 8g fennel, 5g vanilla

Formula 2: 0.2g fennel, 0.5g aniseed, 0.15g licorice, 0.3g cinnamon, 0.08g cloves, 0.1g cardamom, 0.09g meat buckle, 0.12g white buckle, 0.02g tangerine peel, 0.07g longan, 0.1g angelica, 0.25 senna, 0.04g vanilla, 0.06g lingcao, 0.1g paicao, 0.06g lithospermum, 0.04g lemongrass, 0.2g tsaoko, 0.05g xiangguo, 0.08g galangal, 0.09g amomum, 0.07g cinnamon, 0.03g costusroot, 0.07 bay leaf, 0.1g fragrant sand, 0.2g sweet cabbage

5. Pot base ingredients recipe and cooking method

Ingredients for small pan stir-fry: 3 catties of butter, 2 catties of salad oil, 1 catties of Pixian bean paste, 50 g of white wine, 20 g of fermented glutinous rice, 1.5 catties of Ziba hot pepper, 1 liang of ginger, 1 liang of garlic, 1.5 liang of Sichuan pepper, 15 g of fermented black beans, 15 g of Yibin broken rice vegetable, 1 liang of rock sugar, 2 liang of high-quality chili powder, 1 liang of 3-inch green onion

Recipe of various spices: 5g of white button, 5g of grass fruit, 3-5g of Sannai, 3-5g of cloves, 5g of Amomum villosum, 5g of Xiangguo, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of branches, 5g of Paicao, 5g of Laokou, 5g of Nardostachys grandiflora, 5g of tangerine peel, 5g of Bibo, 5-8g of lemongrass, 5g of star anise, 5g of bay leaf, 5g of thyme, 8g of fennel, 5g of vanilla

Before frying, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns swell. Prepare 2 woks, put 9 ingredients in one (bean paste, scallion, ginger, fermented glutinous rice, 25 grams of white wine, garlic, chopped rice, spinach, fermented black beans and rock sugar), mix well. Add 3 pounds of butter to another pot and melt it. Then add salad oil and heat it to 70% to 80% hot. Use a spoon to scoop the oil onto the mixed bean curd, stirring while pouring the oil to prevent the bean curd from burning. Until the oil is all gone. Then put the bean curd on the fire and boil over medium heat for about 10 minutes. When the water in the bean curd is almost dry, add the peppers and switch to high heat. When the oil boils, switch to low heat. After 15 minutes, add about 25 grams of white wine and continue to stir-fry. When the water in each ingredient is almost dry, add the soaked spices and continue to stir-fry. When each ingredient is 90% dry, add the soaked peppers and stir-fry for 5-10 minutes.

Recipe for soup: one old hen, one old duck, 15 jin of pork bones, and 4 jin of crucian carp (the crucian carp must be wrapped in gauze when making soup).

6. How to make hanging soup

1. Boil the raw materials thoroughly;

2. Soak the ingredients in cold water for 1 hour to solidify the nutrients in the ingredients and make the soup fresh and delicious;

3. Add ginger, scallion, cooking wine and pepper granules when making soup;

4. Fill the pot with water at one time. If the water is boiled dry, only add boiling water to the soup pot. Do not add cold water to the soup pot.

5. Make bubbles frequently to ensure that the soup is milky white. Boil over high heat. Use high heat to stew the soup for thick soup, i.e. white soup, and use low heat to stew the soup for clear soup. Be sure to pay attention.

It is generally recommended to use a 4:6 pot, which means 4 parts broth and 6 parts oil. Ingredients for the pot: 50 grams of ginger granules, 50 grams of garlic granules, 15 grams of salt, 50 grams of MSG, 50 grams of chicken essence, 5 grams of pepper powder, 75 grams of rice wine, 15 grams of sugar, 10 grams of fermented glutinous rice, 40 grams of dried chili peppers, 25 grams of Sichuan peppercorns, 5 pounds of old oil, and 3 pounds of fresh soup. Remember: adjust the taste first, then add the mother ingredient, Sichuan peppercorns and dried chili peppers before the old oil and mother ingredient.

7. Clear soup base recipe: 30g chicken powder, 20g MSG, 10g salt, 15g pepper, 10g jujube, 5g wolfberry, 10g garlic, 5g ginger slices (peeled), 50g chicken fat, 4 slices of tomato, 20g wild delicacies, 4 jins of clear soup, 100g lard, wild delicacies (sheep blood fungus, bovine bacillus, nameko mushroom, etc.)

Chop 20 grams of angelica and codonopsis into granules and put them in the bottom of a white soup pot for best results. 【Hot pot dipping sauce recipe】

Dad. Braised Pork Spices Recipe

Ingredients: 250g cooking oil, 25g star anise, 15g cinnamon, 15-25g fennel, 10g licorice, 10g Sannai, 3-5g sweet cabbage, 20g pepper, 10g Amomum villosum, 5g cardamom, 15g Amomum villosum, 5-15g cloves, 100g ginger, 150g green onion, 100g Shaoxing wine, 100-200g soy sauce, 350-500g rock sugar, 15g MSG, 350-500g fine salt, 5000g fresh soup, and 2 gauze bags.

Recipe for braised meat: star anise, cinnamon, fennel, licorice, galangal, cabbage, pepper, amomum, cardamom, grass fruit, and cloves.

9. Production of spices:

1. Divide star anise, cinnamon, fennel, licorice, Sanguisorba officinalis, cabbage, pepper, amomum villosum, cardamom, grass fruit, cloves, etc. into two portions, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and tie the green onions with the roots.

2. Roast large pieces of rock sugar on the fire first, then place them on the chopping board and gently break them up. Put them into the pot together with the refined oil, stir-fry over low heat until they turn dark red, then add 500 grams of boiling water and stir well to make sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, adjust the salt, MSG and sugar color, then add the spice bag. After boiling, use low heat to simmer until the aroma is overflowing. This is the fresh brine. 【detailed】

10. Barbecue spice formula and proportion

1. Basic dry ingredients: chili, cumin, sesame, perilla, salt, sugar, MSG, and spice powder

2. Basic dipping sauce:

A: Popular dipping sauce: 4 grams of cumin, 3 grams of salt, 1 gram of MSG, 2 grams of chili powder, 1 gram of cooked sesame seeds, and 0.5 grams of perilla seeds.

B: Korean dipping sauce (for direct sprinkling on skewers): 25 grams of nepeta powder, 30 grams of cumin, 10 grams of vanilla powder, 20 grams of pepper powder, 10 grams of Sichuan pepper powder, 15 grams of refined salt, 5 grams of MSG, and 5 grams of sugar.

11. Various sauces:

1. Garlic Barbecue Sauce

Ingredients: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rock sugar or maltose, a little five-spice powder, 1/4 teaspoon pepper, 3 and 1/2 cups water, 1 tablespoon wine, 12 cloves garlic.

Method: Put 2 tablespoons of oil in a pot, fry the garlic until golden, then take it out. Put the other ingredients into another pot and bring to a boil. Add the garlic in (1) and simmer until thick. Wash the meat and drain, then marinate with soy sauce and sugar for 1 to 2 hours.

2. Japanese teriyaki sauce

Ingredients: 1/2 spoon soy sauce, 1 spoon oyster sauce, 1.5 spoon sugar, 1/3 spoon sesame oil, 1 spoon cornstarch/water each, 1.5 cups water, pepper, a little salt.

Method: Boil 1.5 cups of water, add all the ingredients and thicken with cornstarch water until thick.

3. Shacha honey sauce

Ingredients: 3 tablespoons each of shacha sauce, black pepper sauce, and honey, 1 tablespoon each of oyster sauce and mustard sauce.

Method: Stir well (can use water or cooking wine to thicken). Suitable for seafood, skewers and meat barbecue sauce.

4. Barbequed meat sauce

Ingredients: 1/2 bowl of soy sauce, 1/2 bowl of sugar (or honey), 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce, 3 tablespoons of rice wine, 1/2 cup of water, 1/2 teaspoon of five-spice powder, 1 tablespoon of minced garlic, a little red pigment (optional), 2 to 3 scallions, and a few slices of ginger (flattened).

Method: Mix all the ingredients to make the barbecue sauce. It can be used as a barbecue sauce, or as a general sauce for dipping or stir-frying vegetables.