[Spicy Spices]_How to Go Fishy_How to Go Fishy

[Spicy Spices]_How to Go Fishy_How to Go Fishy

Spices are more common seasonings in the cooking process, because spices can make food taste more unique.

Of course, there are still some spices that can be used to remove fishy smells. When making fishy foods such as fish, you can choose these spices to use.

So, what are the fishy spices?

The following will make related recommendations for everyone!

First, Hong Kou Hong Kou, has a strong aroma and a spicy taste.

Remove odors (soily smell).

It can relieve the stinky smell of animal ingredients, add flavor to the ingredients, use sauce, cook, stew, roast, stew and other dishes. The amount of animal ingredients per kilogram is about 10 grams, usually with star anise, cinnamon, pepper and so on.
Red cardamom is a dry, mature fruit of the ginger family Galangal.

Harvest in autumn when the fruit turns red to remove impurities and dry in the shade.

Small in size, wrinkled, with seeds in the fruit.

Spicy, soft aroma.

Complementary relationship with Zanthoxylum can stimulate compound taste together.

Use 50g of soup for about 15g.

Warm the qi, astringent bowel to stop diarrhea.

For spleen and stomach deficiency, long-term diarrhea, abdominal distension and pain, less vomiting.

Xingpi hangover: used for vomiting caused by excessive drinking, stomach upset and other symptoms.

Second, Bai Kou Bai Kou, bitter and spicy, slightly bitter, add fragrance and remove odor (to earthy smell).

White cardamom is also called bony, white cardamom.

The skin color is yellow and white, oily, spicy and soft.

Zingiberaceae, mainly produced in Vietnam, Thailand.

It is also cultivated in Guangdong, Guangxi, Yunnan and other places.

(Amount).

Bai Kou avoids fire and cannot be fried.

Only put it in the soup until the end.

It is used for stewing, roasting and simmering various poultry and livestock materials.

Generally, 2 grams-5 grams of white cardamom are added for each kilogram of ingredients.

Use when boiling brine or sauces.

For every 50 kg of water or soup, add 30 grams to 50 grams of white cardamom.

Third, Hawthorn Hawthorn is the mature fruit of Rosaceae or Hawthorn.

Hawthorn is mainly produced in Henan, Shandong, Hebei and other places. Shandong has large output and good quality.

Hawthorn is mostly cultivated.

Harvest in autumn when fruits are ripe.

Slice and dry.

Hawthorn is used raw or fried.

Acidic acid, digestion and accumulation of stasis, scattered stasis and stagnation, have a significant effect on reducing hypertension and hyperlipidemia. Generally, warm cooking is better, and tea also has good results.

Generally take 10-15g for decoction.

It can also help to cover the smell of soil.

Fourth, Xin Yi Xin Yi, Xin, Wen.Also known as Mao Tao, Magnolia, Purple Magnolia.

Qufeng, Tongqiao.

Cure headache, nasal abyss, nasal congestion, toothache.

The main production area of Xinyi flowers in China is Nanyang, Henan, and the output accounts for 70% of the country.

Regarding why it is called Xinyihua, there is a legend that there is a beautiful queen named Xinyi, because the husband who missed the expedition was depressed and sick, and eventually died in his hometown. After death, a flower bloomed on its grave.Named Xin Yi.

Fifth, thyme, thyme, is slightly spicy, sweet and herb-like.

Go fishy.

Especially suitable for stewing fish, stewing meat, stewing chicken.

When the weight of general raw materials is controlled at about 1, 2-3 grams of thyme need to be added.

It is ground into powder with other spices and is used to marinate chicken, duck, lamb, beef, and then roasted. The aroma is particularly prominent.

Commonly known as mountain pepper, it has a unique leaf smell and mochi-like taste, with a sweet flavor and strong aroma. It is used for fish tip processing and cooking and flavoring of soups.

Thyme is a spice commonly used in European cooking. It is spicy and is used in stews, eggs or soups.

It should be added early to reset the full release of aroma.

Thyme was traditionally regarded as a symbol of courage in Europe, so it was often used in the Middle Ages to recruit knights.

Thyme is called ground pepper, ground pepper, mountain pepper, mountain pepper, thyme and so on in China.