Classification of spices(2)

2、 These 50 spices, each of which plays a role in stewing or stewing dishes

1. Flavoring and flavor enhancing spices: this kind of spices is the most important type of spices among all spices, and the most commonly used. The most important function of these spices is to bring flavor to food materials. The word "Fu" means to give or to give, that is to say, these spices give all kinds of flavors to food materials. Let's insert a little more here. We need to combine the flavor types of each flavor to see its function. The key point is, for example, star anise. The first part introduced that star anise is a kind of aromatic perfume. Here, it plays a role of aroma and flavor. To understand each kind of perfume, we should combine these two kinds, so that we can deepen our understanding of this kind of perfume.

2. In addition to the flavoring flavor: this kind of perfume has a characteristic, first of all, it has a fragrance, but this kind of fragrance is very special, it can effectively remove the fishy smell, bashful smell and other odor in the food materials. In fact, the word "remove" is not appropriate. The word "cover" should be used. Why do you say that? Here's to give you a science popularization. The basic way to remove the odor in animal food materials is to soak it in clear water as much as possible before marinating to remove blood and water. This is the most fundamental method. It is not fundamental to use spices to remove peculiar smell. Spices themselves do not have this function. The function of spices is to "cover up" these odors. We must understand this point.

3. Coloring spices: This is simple. It is just a kind of name for perfumes that only color the brine. Their own fragrance is not obvious, that is, they color the brine, such as yellow ginger, Yellow Gardenia, purple grass and red koji rice. We all know that, and there is no more explanation here.

3、 Final conclusion

Finally, make a summary: 1, perfume related formula to know, but use its principle is more important. 2. To understand the principle of spices, it is necessary to understand two parts: one is what flavor type it belongs to; the other is what role its fragrance plays in the production of stewed food. 3. The simplest way to understand each spice is to find it in the first part of the chart, and then find it in the second part. Then we can know what kind of perfume it is.