Five-spice powder is a very common condiment in the living kitchen, mostly used in frying, frying, roasting, boiling brine, accompanying meals, etc., so that the ingredients have both spicy, spicy, fragrant, salty and other flavors, is an indispensable condiment for cooking and seasoning. Its original definition was five spices fried, ground, mainly star anise (large material), cinnamon, cumin, cloves and peppercorns, but also with other kinds of spices, so that the five-spice powder has a variety of flavors, such as the common spicy taste, spicy flavor, fresh spicy taste, etc., and our diet in the "sour, sweet, bitter, spicy, salty" five flavors have the same magic.
Traditional five-spice powder because of the participation of peppercorns, the taste is mostly spicy, which is also the original flavor of authentic five-spice powder, the other four spices have their own aroma, the role complements each other, and can reduce the spicy feeling of peppercorns. To make an authentic five-spice powder, the recipe of spices is not a simple combination, and not every spice can be matched. Spices have their own defects, but a variety of collocations can make up for their own deficiencies, and the amount of it directly determines its flavor and quality. The amount and ratio are appropriate in order to make high-quality five-spice powder, which is also the two keys to making five-spice powder.
<h1 class="pgc-h-arrow-right" data-track="35" what is the recipe for authentic five-spice powder >? </h1>
At the beginning of the article, it is mentioned that the first five spices for making five-spice powder have developed to this day, and its spice formula has changed, not limited to these five, it can be replaced by five other kinds, or it can be more than five kinds of ratios. As long as we grasp the appropriate collocation and proportion of the material when making the five-spice powder, the five-spice powder can be called "authentic", but the flavor is different. Here are three common collocations and ratios.
1: Spicy type. Sand Kernel: Clove: Cardamom: Cinnamon: Sannai = 10:2:1:1:2
2) Fresh and spicy type. Star anise: dried ginger: cumin: peppercorns: tangerine peel = 4:1:1:1:4:1
3: Spicy type. Peppercorns: Star anise: cumin: cinnamon: cloves = 2:2:1:1:1
<h1 class="pgc-h-arrow-right" data-track="58" > today's theme sharing - the production of traditional spicy five-spice powder</h1>
Features: The steps are simple, the details are in place, and they are completed in one go.
【Required ingredients】20 grams of star anise and peppercorns, 10 grams each of cumin, cinnamon and cloves.
Start making
1) Heat the pot and drain the water. According to the nature of the material, different materials are entered in turn. Reduce the heat, first add the cinnamon, sauté to make the incense, then pour in the star anise, fry until the star anise becomes darker, and the aroma will come out.
2: Then pour fennel and cloves together, both materials about the same size and hardness. Continue to stir-fry over low heat for 5-6 times, and the aroma will come out quickly.
3) Finally pour in the peppercorns, as the peppercorns are the thinnest shells. At this time, the temperature at the bottom of the pot is already very high, turn off the heat, and use the residual temperature of the pot to fry the spicy flavor of the peppercorns.
4: Put the fried five spices out, spread them flat, let them cool down naturally, or put them in a cool place and a ventilated place to cool down quickly to ensure that they will not be pasted.
5) Pour the five cool spices into the blender and finely chop. If you don't have a blender, you can crush it back and forth with a rolling pin, and if you can't make powder, you can mash it.
6: Find a clean, dry, well-sealed glass bottle, bottle the five-spice powder, tighten the cap, and put it in a dry and cool place to save. Don't do too much at once, and do it after eating.
<h1 class="pgc-h-arrow-right" data-track="62" ></h1>
1: The incense of the selected five-spice powder must be of high quality, fresh and dry, so as to make a superior five-spice powder.
2: Stir-fry slowly over low heat when stir-frying, so as to stimulate more aroma of spices.
3: The order of spices under the pot is not wrong, according to the characteristics of the spices, the cinnamon thick and hard should be put first, followed by star anise, fennel and cloves for the third time, and finally put the peppercorns.
4: After the spices are fried, there will be heat accumulation, and it is necessary to cool down as soon as possible to prevent the spices from further heating, resulting in some spices scorching paste.
5: The container where the spices are stored should be dry and waterless, the sealing is good, and the storage environment should be dry enough to prevent moisture.