The bright moon and the empty courtyard are like water like a Chinese year

Chapter 189 Xi Hexian Goes to Xishan Hall to "Learn Art" (11)

Location: Inner Hall of Xishantang (Kitchen)
After a pause for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to point to the various spices in the spice display area in front of him, holding them in his hand one by one, weighing them one by one, and standing behind him to learn The Second Miss of the Song Family (Ruoxi) and the Third Miss of the Song Family (Ruoxian) taught and explained in a serious manner——

"This is amomum, which belongs to the herb class of vanilla and tastes spices."

"Amomomum, also known as spring amomum, is one of the specialties of Yangchun, Guangdong"

"It tastes pungent and fragrant, and it is used together with other medicines. It is mainly used for roasting, stewing, stewing, boiling and other meat dishes or soy products."

"Amomomum has a strong aroma. It can remove the fishy smell and increase the fragrance in meat cooking, and has a penetrating effect." "In the process of cooking food, put 2 grams of spring amomum per catty of meat"

"According to pharmacology, it is warm and has the effects of expelling cold and quickening Qi, stopping vomiting, curing stomach pain, and eliminating stagnation and phlegm."

"This is algal ginger, a vanilla herb, a flavoring spice."

"It tastes pungent and fragrant, and when combined with other medicines, it is used in dishes such as roasting, stewing, and simmering."

"According to pharmacology, it is warm in nature, and has the effect of dispelling cold, relieving pain in the heart and abdomen, dispelling adverse effects and clearing saliva and vomiting."

"This is clove, also known as Jitongxiang, a woody plant belonging to the fragrant wood class, and a flavoring spice."

"It tastes pungent, fragrant and bitter, and can be used alone or in combination with other medicines."

"It is often used in dishes such as steaming, roasting, simmering, boiling, and marinating, such as clove chicken, clove beef, clove tofu skin, etc." "Because of its extremely strong flavor, it has a numb tongue feeling and strong penetrating power
"Therefore, the dosage must be controlled, so it should not be used too much, otherwise, it will be counterproductive"

"It plays the role of increasing fragrance, removing fishy smell, increasing flavor, numb tongue, etc. in Sichuan-style cold stewed vegetables."

"For household use, it must be controlled within 2 grams, otherwise a pot of brine will be wasted"

"According to pharmacology, it is warm, and has the effect of dispersing the middle to warm the stomach, nourishing the kidney and strengthening yang, and curing vomiting"

"These types here are all prickly ash. This kind of Dahongpao prickly ash is not unique to Sichuan, nor is it a good product in Sichuan. It is produced in North China, Northwest my country, Central China, East China and other regions in China."

"Zanthoxylum bungeanum is a woody plant, tastes spices, tastes pungent, numb, and fragrant"

"Zanthoxylum bungeanum, pepper, and green pepper are used to increase the aroma and spicy taste, and all animal ingredients can be used."

"Prickly ash is heavy in color, brownish red, fragrant and slightly sweet, and it will feel spicy when eaten raw."

"After being cooked, the prickly ash is full of fragrance. It is one of the most commonly used spices, and it is used the most in spicy hot pot."

"In addition to being used as a hot pot ingredient, pepper is also a good condiment, which can cover up the fishy smell of fish and increase the salty flavor of dishes."

"In the process of cooking food, put 1 gram of pepper per catty of meat."

"The one next to Zanthoxylum bungeanum is Zanthoxylum bungeanum. Zanthoxylum bungeanum is a kind of Zanthoxylum bungeanum native to SC and GZ provinces. It is suitable for use alone or in combination with other medicines."

"But it is mostly used in dishes such as frying, boiling, stewing, roasting, frying, roasting, and frying."

"Both meat and vegetables are suitable. In Sichuan cuisine, pepper is widely used."

"The pepper is light in color, dark green when ripe, and brownish yellow when dried. The pepper has a stronger taste than the prickly ash, and it is especially numb. It occupies a very important position in Sichuan cuisine."

"The one next to Zanthoxylum is green pepper, a shrub of green pepper, with taupe branches, short prickles, oval or oval-lanceolate leaflets, fine serrations on the edges, glandular spots between the teeth, green surface, and Fine hair, pale green backside, sparse oil spots"

"Green pepper, also known as wild pepper, Tianjiao, Yajiao, Geshanxiao, Shanjia, dog pepper, green pepper, fragrant pepper, etc."

"According to Li Shizhen's "Compendium of Materia Medica" records: "Zanthoxylum bungeanum strengthens teeth, black hair, improves eyesight, long-term use, good color, anti-aging, aging, and health."

"The green Zanthoxylum bungeanum plant can be used as a protective thorn fence, the fruit can also be used as a seasoning spice, the peel can be used as a seasoning, can extract aromatic oil, and can be used as medicine, the seeds are edible, and can be processed to make soap."

"And the root, leaf and fruit of green peppercorns are used as medicine, which can also relieve cold and detoxify, digest food and strengthen the stomach"

"Green Zanthoxylum bungeanum has a clear fragrance that old Zanthoxylum bungeanum does not have, and green Zanthoxylum bungeanum powder is a spice made from green Zanthoxylum bungeanum"

According to pharmacology, it has the effects of warming the middle and dispelling cold, dehumidifying and relieving pain, killing insects and detoxifying, and relieving itching and fishy smell."

"Green Zanthoxylum bungeanum is pungent, slightly poisonous, and numb. According to pharmacology, it is warm. It also has the effects of aroma and invigorating the stomach, warming the middle and dispelling cold, dehumidifying and relieving pain, killing insects and detoxifying, and relieving itching and fishy smell."

"In addition, it can remove the fishy smell of various meats, promote saliva secretion, increase appetite, and dilate blood vessels, thereby lowering blood pressure. Taking pepper water can also remove parasites."

"But remember: the general population can eat it. Pregnant women and those with yin deficiency and fire excess should not eat it."

"And the one next to the green pepper is Sichuan pepper, which is Sichuan pepper. Zanthoxylum bungeanum is the fruit of the pepper tree. It matures around the beginning of autumn, and the fruit is red or light red."

"In addition to Sichuan, Henan, Hebei, Jiangsu, Zhejiang, Shandong, and Shaanxi are all produced, but the quality of this Sichuan is the best."

"Because Zanthoxylum bungeanum contains more calcium and phosphorus, it has a strong fragrance and a spicy taste, so it can remove fishy smell and increase fragrance"

"When cooking Chaozhou cuisine, such as "fried Sichuan pepper gizzard ball", "fruit meat", "smoke chicken", "fried lotus meat" and many other dishes and cooking lo mei, Sichuan pepper is used as seasoning."

"When using it, generally stir-fry Sichuan pepper on a slow fire (in order not to burn black as the principle), and then grind it into fine powder."

"After talking about peppercorns, come here, this is cumin, a flavoring spice, spicy and fragrant, usually used alone."

"Mainly used for grilled, fried, fried mutton, beef, chicken, fish and other dishes."

"It is a commonly used and favorite spice in Northwest China. The taste of cumin is extremely strong and special"

"It is difficult for people in the south to accept this taste, so there are very few dishes with cumin in southern cuisine."

"According to pharmacology, it is hot, and has the effect of dispelling wind and cold, warming stomach and dehumidification"

"This is licorice, also known as sweet grass, which belongs to herbaceous plants and tastes spices."

"Licorice is a perennial herb with hairy stems, purple flowers and brown pods"

"Dried licorice is the root of the licorice tree. After being sliced, it is a traditional Chinese medicinal material. There is a saying that "licorice and a hundred medicines"."

"Licorice is warm in nature and sweet in taste. It is often combined with other spices, such as "scented chicken", which uses licorice, star anise, cinnamon, Sichuan pepper, etc. as ingredients"

"Moreover, licorice tastes sweet and sweet, and it can remove fishy smell, and it can restore sweetness in brine. It is mainly used in pickled products and stewed vegetables."

"According to pharmacology, it is flat in nature, has the effects of neutralizing, detoxifying, nourishing qi and nourishing lungs, relieving cough, purging fire, and relieving all pain."

"Besides, it can also cure qi deficiency and fatigue, lack of food and loose stools, cough and asthma, sore throat, poisoning from sores, abdominal pain and spasms and pains in the limbs, etc. But remember: eating too much will make you vomit."

"This is citronella, a vanilla-like herb, a flavoring spice, fragrant and slightly sweet, and it is usually ground into powder for use"

"Mainly used in grilled dishes, but also in compound sauces"

"Lemongrass itself has a lemon scent, so it is also called lemongrass, which is often used in Southeast Asian dishes." The taste is fresh and appetite-stimulating, but be careful with the dosage.”

"In the cooking process, add 10 grams of lemongrass to a pot of soup."

"According to pharmacology, it is cold in nature, and has the effects of reducing fire, diuresis, and clearing lung."

Chapter 180 Nine (End)
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(End of this chapter)