32 Spice Recipes

When making various foods, especially hot pot, braised meat, barbecue and other types of food, if you can add appropriate spices, it will make the food more delicious and more tempting. There are many types of spices, and different spices can be used to match different recipes. Below I will introduce to you the specific recipes of five-spice powder, thirteen-spice powder, hot pot spices and braised meat spices!

1. Five-spice powder spice formula

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 saposhnikovia divaricata, 3g white pepper, 4g amomum villosum, 17g dried ginger, and 7g licorice.

2. The recipe 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.

3. 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

4. Braised meat spice 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.