Taiwan Province Pot-stewed Spice Formula

Spiced, spicy, oily brine, etc. Because their taste requirements are different, the proportion of spices in the formula is also different. Bian Xiao also said this question before: Don't deliberately pursue a brine formula, because it may not be suitable for you, and no formula is omnipotent, so you should learn the skills of optimizing and improving the formula, find a suitable brine formula, and make braised pork distinctive. We advocate the preparation of targeted brines for different components.

What is the central axis theory principle of brine formula?

The so-called central axis of spice formula refers to the basic framework of spice formula, which is also the basis of formula formation. The traditional five spices: star anise, cinnamon, fennel, pepper and clove are used the most. The basic framework is built according to the principle of "monarch, minister and assistant". The monarch material: star anise, minister material: cinnamon, seasoning: fennel, pepper and seasoning: clove, that is, all seasonings added on the central axis are based on them.

According to the characteristics of spices, ingredients are classified according to their functions.

Determine the taste:

Pork: Nutmeg, cinnamon, fragrant rapeseed, Amomum villosum, pepper and clove.

Cattle and sheep: cardamom, cinnamon, cumin, tsaoko, fragrant fruit, clove.

Poultry meat: Kaempferia kaempferia, fennel, cinnamon and fennel.

Mixed spices: licorice and dried tangerine peel

Boneless spice: clove robber

Pigment: yellow gardenoside Redmi.

According to the above production principles, the recipe of Sichuan halogen spice in deli is attached (for your reference)

Illicium verum 15g cinnamon 15g fennel 10g licorice 8g citronella 5g areca nut 10g dried tangerine peel 8g kusnezoff monkshood 6g angelica dahurica 8g white button 6g galangal 8g 12g tsaoko 10g fragrant leaves 6g pepper 4g Siraitia grosvenorii 1 Amomum villosum 5g Eucommia ulmoides.