[photo] detailed explanation of spices with spices (1)

High-quality string incense to achieve complete color, smell, how to make such a string of incense? The spices used are very important, and more than a dozen spices will be used in the string of spices. This article will make a detailed description of the spices used in the string of incense.

1. Cinnamon

Also known as cinnamon. It has the effect of tonifying Yuanyang, warming spleen and stomach, eliminating cold accumulation and promoting blood circulation. It mainly treats deficiency of kidney yang, cold pain in heart and abdomen, long diarrhea and so on. It is oily and has a strong aroma. The taste is spicy and has a sweet aftertaste. It is widely used in Spicy Hot Pot and stewed vegetables, with a suitable dosage of 5 to 10 grams.

2. Huang Mizi

Alias: Mudan, Zhizi, mountain mast, branch, yellow chicken. Cold, bitter taste; clear heat to remove annoyance, cool blood to stop bleeding. It has the effect of clearing away heat and detoxification, has a health care effect on the breast and ovaries, has a certain therapeutic effect on symptoms such as irritability and sweating in menopause, and often uses yellow gardenia to drink tea in cosmetology, as well as dark yellow complexion. dilute the efficacy of butterfly spots and age spots. It is also a good spice in the production of string incense.

Third, row the grass

Like Lingcao, it is also a common spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help find relevant information, and soon got the results: the grass is also called Paixiang, fragrant grass, fragrant sheep, pearl cabbage, also belongs to Primulaceae, its nature and taste is sweet. It can treat cold, cough, rheumatism, irregular menstruation and so on. In the string of incense, the dosage should not be too much, 3 to 5 grams, can also be used in brine.

Fourth, Sannai

Some places are also called sand ginger, mountain spicy, for the rhizome. The dried slices sold in grocery stores and traditional Chinese medicine stores are fragrant. Medicine warm, taste pungent, can warm dampness, relieve pain, mainly for acute gastroenteritis, indigestion, abdominal pain diarrhea, stomach cold pain, toothache, rheumatoid arthritis, fall injury and so on. In cooking, it is mainly used for burning, stewed, spicy hot pot, string of incense, the dosage is between 5g and 10g. Cantonese use sand ginger to make salted chicken. In recent years, Sichuan jianghu cuisine is made of "Sanai", that is to say, the main ingredients are cooked with a large number of Sanai and dried red wine chili and dried pepper. This dish is praised for its fragrant and peculiar taste, but it has not been reported yet.

5. Amomum villosum

Also known as Amomum villosum, Amomum villosum, is the mature fruit of plant Amomum villosum. It tastes astringent and smells fragrant, warm and pungent. It is used medicinally for stomachache, loss of appetite, nausea and vomiting, enteritis, dysentery, fetal movement and other diseases. For string spiced Spicy Hot Pot and stewed vegetables can not be too much, less than 3 grams is appropriate.

VI. Fragrant fruit

Also known as Ligusticum chuanxiong, Xing Qi Kaiyu, law wind dryness and dampness, promoting blood circulation to relieve pain. Treatment of wind-cold headache dizziness, hypochondriac pain, abdominal pain, cold arthralgia muscle clonus, amenorrhea, dystocia, postpartum stasis block pain, carbuncle. For irregular menstruation, dysmenorrhea, abdominal pain, chest pain, swelling pain, headache, rheumatism arthralgia.

7. Incense leaves

It is mainly used for seasoning sauce dishes or soups. In addition, boiled dishes are also often used. Dried leaves can also be used as a flavor correction for canned food. It is one of the most commonly used aromatic seasonings for string incense. Suitable for cooking meat, or to prepare meat sauce to add a little, but because of its strong taste, so can not add too much, otherwise it will cover the original taste of the food!

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