你认识火锅香料吗？Do you know hot pot spices? How can hot pot spice taste better?火锅香料怎么用火锅更好吃？

无烟火锅

你认识火锅香料吗？火锅香料怎么用火锅更好吃？



火锅中各种香料的用法甘菘在麻辣火锅汤料或卤菜中常用的一种毛绒绒、黑褐色的根状香料，成都人称为香草，重庆人称其为香菘，其实应该叫甘菘，又名甘菘香。

甘菘气味辛香，近似强烈的松节油气味，具有理气止痛、开郁醒脾的作用，是被用作治疗胸腹胀痛、胃痛呕吐、食欲不振、消化不良的一味中药。在麻辣火锅汤料或卤水中加入此香料，其香味浓郁。不过要注意量的把握，一次用量不宜超过5克，否则香气“腻人”。

丁香又叫公丁香、子丁香，为丁香的花蕾，烹调中常用的是干品，香味浓，尝之有刺舌、麻舌感，其性味辛温，有暖胃、止嗝逆、驱风、镇痛的作用。在烹调中的用量应在1～2克以内，千万不可多用。

八角应叫八角茴香，又叫大茴香、大料、八月珠，这是人们较为熟悉的一味香料。其te点是闻之芳香，尝之微甜。其性味辛、温，有温中开胃，祛寒疗疝的作用。

在烹调中无论是火锅、红烧、卤水均可使用。由于其香味是有人喜欢有人烦，故在使用中比较灵活，以5～10克为宜。

小茴香又叫茴香、香丝菜、怀香、野茴香。全国多数地区都有栽培，且为人们所熟悉，其鲜品茎叶在烹调中常见用于制作茴香胡豆、茴香馅饺子等。其成熟果实犹如小稻谷粒或孜然，有te异芳香气。作为香料使用，广泛用于红烧、卤水、麻辣火锅中。在火锅中可适当加大用量，比如10～20克或更多一些。在药用方面，其性味辛温，有行气止痛、健胃、散寒的作用。

草果一种姜科植物草果的果实，尝之味怪，不好受。其药性温、味辛，有燥湿健脾、祛痰温中、逐寒抗疟疾的作用。烹调中可拍破或整粒使用，作为香料与牛肉同烧或同卤，其风味尤佳。

草果在麻辣火锅和卤水中也不得多用，放3～5个较为合适。

砂仁又叫春砂仁、阳春砂仁，系植物阳春砂的成熟果实，尝之涩口，闻之有香味，药性温，味辛。

有行气宽中，健胃消食之功，药用于胃腹胀痛、食欲不振、恶心呕吐、肠炎、痢疾、胎动不安等症。用于火锅和卤菜中则不可过多，以3克以内为宜。

三奈有的地方也叫沙姜、山辣，为根状茎。
杂货店、中药店出售的为其干制切片，其味芳香。药性温、味辛，能温中化湿、行气止痛，主治急性肠胃炎，消化不良，腹痛泄泻，胃寒疼痛，牙痛，风湿性关节炎，跌打损伤等。

在烹调中多用于烧、卤、麻辣火锅，用量多在5～10克之间。

广东人把沙姜用于制作盐焗鸡。

近年来，四川江湖菜中有“三奈菜”的制作，即是说主料加上大量的三奈和干红辣椒、干花椒烹制而成。

这道菜因其味芬香奇te，故受人称道，不过还未见有报道。

灵草为近几年广泛用于火锅的一味香料。因为市场所售皆为干品，故不好辨认。

经过多方请教，将干品拿给我校徐江普副教授验证：应叫灵香草，又名零陵香，为报春花科珍珠菜属植物。属多年生草本，有浓烈香气，性味甘平。在麻辣火锅中运用，一般用量不超过5克。市场上还有另外一种灵草，名罗勒，可代替上面一种，但属唇形科植物，也叫零陵香，又叫九层塔、香草、香佩兰、鸭头、雀头草等，其性味辛温。

在药用方面，其性味辛温，有治风寒、感冒头痛等作用。排草与灵草一样，也是近年来在麻辣火锅中运用普遍的一味香料。前几天，我请熊四智教授帮助查找相关资料，很快得到结果：排草又叫排香，香排草，香羊，毛柄珍珠菜，也属报春花科植物，其性味甘平。
具有治感冒、咳嗽、风湿病、月经不调等作用。在麻辣火锅中用量也不宜多，3～5克即可，也可在卤水中使用。有人说，在麻辣火锅和卤水中，“灵草增香，排草防腐”，其实很多辛香味调料都不同程度地具有抑菌防腐作用。
白豆蔻又叫圆豆蔻，市场上或药店有写为百叩、叩仁的。口尝之有涩味，因其药性味辛温，故有行气理气，暖胃消食，化湿止吐，解酒毒的作用。
在麻辣火锅中加入3～5克即可。因其香味佳，故用量少。肉豆蔻别名玉果。近年来在火锅中运用十分普遍，不过尝之味亦不好受，其药性味辛温，具有暖脾胃、涩肠、下气的作用。
此物不可多用，2－3个即可。桂皮又称肉桂。性味辛甘、热，有补元阳、暖脾胃、除积冷、通血脉的功效。主治肾阳虚衰、心腹冷痛、久泻等。油性大，香味浓烈。尝之味辛辣、回味略甜。
在麻辣火锅和卤菜中运用很普遍，用量5～10克为宜。孜然别名,阿拉伯小回香,安息茴香,属伞形科植物,孜然芹的种子,主要产于我国边域一带,果形呈椭圆形.两端细长约5毫米,宽3毫米,淡绿灰色,形同小茴香,使用时注意保存,尽量密封,以免跑味达不到效果。
香叶即桂树之叶呈灰绿状,以体无霉癍,香气浓郁味上品.作用,增香去异味,促进食欲。川椒具有te殊的清香味道,辛香麻辣、有增香﹑解腻﹑除腥的功效,用油爆香更能增添香气。


Do you know hot pot spices? How can hot pot spice taste better?
Usage of Spices in Hot Pot Gan Song is a kind of plush, dark brown root spice commonly used in hot pot soup or pickles. It is called Xiangsong in Chengdu and Xiangsong in Chongqing. In fact, it should be called Gan Song, also called Gan Song Xiang.
Gansong has a pungent smell, similar to strong turpentine smell. It has the functions of regulating qi, relieving pain, relieving depression and reviving the spleen. It is a traditional Chinese medicine used to treat chest and abdomen pain, stomach pain and vomiting, loss of appetite and indigestion. This spice is added to the spicy hot pot soup or brine, which has a strong fragrance. However, attention should be paid to the control of the amount. The amount should not exceed 5g at a time, otherwise the aroma will be "boring".
Cloves, also known as male cloves and seed cloves, are the flower buds of cloves. Dry products are commonly used in cooking. They have a strong fragrance, tingling and numbing tongue when tasted. They are pungent and have the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The amount used in cooking should be within 1~2g, and should not be used more.
The star anise should be called star anise, also known as anise, aniseed and August pearl, which is a kind of spice that people are familiar with. Its te point is fragrant when smelled and slightly sweet when tasted. Its nature and taste are pungent and warm. It can warm the stomach, dispel cold and cure hernia.
It can be used in hot pot, braised in soy sauce and brine. Because its fragrance is liked and annoyed by others, it is flexible in use, and 5-10g is appropriate.
Fennel is also called fennel, cilantro, huaixiang and wild fennel. It is cultivated in most areas of the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel dumplings, etc. Its mature fruit is like small rice grain or cumin, with te aroma. As a spice, it is widely used in braising, brine and hot pot. The dosage can be appropriately increased in hot pot, such as 10-20g or more. In terms of medicine, it has a pungent and warm nature and has the functions of promoting qi, relieving pain, strengthening stomach and dispersing cold.
Grass fruit is the fruit of grass fruit of ginger family plant. It tastes strange and unpleasant. Its medicinal property is warm and its taste is pungent. It has the functions of drying dampness and strengthening the spleen, eliminating phlegm and warming the middle, expelling cold and fighting malaria. It can be broken or used as a whole in cooking. It can be used as a spice to cook or stew with beef, and its flavor is especially good.
Straw fruit should not be used more in hot pot and brine. It is better to put 3~5 of them.
Amomum villosum, also known as Amomum villosum and Amomum villosum, is the mature fruit of the plant Amomum villosum. It tastes astringent, smells fragrant, has warm medicinal properties, and tastes pungent.
It has the function of promoting qi to be broad, strengthening stomach and digestion. The medicine is used for stomach pain, anorexia, nausea and vomiting, enteritis, dysentery, fetal restlessness, etc. It should not be used too much in hot pot and pickled vegetables, and should be less than 3 grams.
Some places in Sannai are also called gerbera and chilli, which are rhizomes.
The dried slices are sold in grocery stores and Chinese medicine stores, and they are fragrant. The medicine is warm in nature and pungent in taste. It can warm the body and remove dampness, regulate qi and relieve pain. It is mainly used to treat acute gastroenteritis, indigestion, abdominal pain, diarrhea, stomach cold pain, toothache, rheumatoid arthritis, traumatic injuries, etc.
In cooking, it is mainly used for cooking, stewing and hot pot, with the dosage of 5-10g.
Cantonese people use ginger to make salt baked chicken.
In recent years, Sichuan Jianghu cuisine has been made of "Sannai cuisine", which means that the main ingredients are cooked with a large number of Sannai, dry red pepper and dry Chinese prickly ash.
This dish is well known for its aromatic te, but it has not been reported yet.
Lingcao is a spice widely used in hot pot in recent years. Because the products sold in the market are all dry products, it is difficult to identify them.
After many consultations, I took the dried product to our associate professor Xu Jiangpu for verification: it should be called Linglingxiang, also known as Linglingxiang, which belongs to the genus Lysimachia of primrose family. It is a perennial herb with strong fragrance and sweet taste. It is used in spicy hot pot, and the general dosage is not more than 5g. There is another kind of Holy Grass on the market, called Basil, which can replace the above one. But it belongs to labiatae, also called Lingling Fragrance, also called Jiucengta, Vanilla, Vanilla, Yatou, Quetou Grass, etc. Its nature and taste are pungent.
In terms of medicine, it has a pungent and warm nature and has the effect of treating cold, cold and headache. Like Lingcao, Paicao is also a popular spice used in spicy hot pot in recent years. A few days ago, I asked Professor Xiong Sizhi to help me find relevant information, and soon got the results: Pai Cao is also called Pai Xiang, Xiang Pai Cao, Xiang Yang, and Sorghum pilosum, which also belongs to primrose family, and its nature and taste are sweet.
It can cure cold, cough, rheumatism, irregular menstruation, etc. It should not be used too much in spicy hot pot, 3~5g can be used, and it can also be used in brine. Some people say that in spicy hot pot and brine, "the spirit of grass increases fragrance, while the discharge of grass prevents corrosion". In fact, many spicy flavorings have bacteriostatic and antiseptic effects to varying degrees.
The white cardamom is also called round cardamom. There are hundreds of kowtows and kernels in the market or drugstore. It tastes astringent. Because of its pungent and warm medicinal taste, it has the functions of promoting qi, regulating qi, warming stomach, eliminating dampness and vomiting, and detoxifying alcohol.
Add 3~5g to the spicy hot pot. Because of its good fragrance, the dosage is small. Nutmeg is also called Yuguo. In recent years, it has been widely used in hot pot, but the taste is not good. The medicine has a pungent and warm taste, which can warm the spleen and stomach, astringent the intestines, and lower the qi.
This item can't be used for many purposes, just 2-3 pieces. Cinnamon is also called cinnamon. It is sweet and hot in nature, and has the effects of tonifying the yuan yang, warming the spleen and stomach, removing cold accumulation, and dredging the blood vessels. It is mainly used to treat kidney yang deficiency, cold abdominal pain, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet.
It is widely used in spicy hot pot and pickled vegetables, and the dosage is 5-10g. Cumin is another name. It belongs to Umbelliferae. The seed of cumin is mainly produced in the border areas of China. Its fruit is oval Both ends are about 5 mm long and 3 mm wide. They are light green and gray, similar to fennel. When using, pay attention to preservation and try to seal them to avoid losing the flavor.
The fragrant leaves, that is, the leaves of the cinnamon tree, are grayish green, with no mildew spots on the body. The aroma is rich and the taste is superior Function: increase fragrance, remove peculiar smell, and promote appetite. Sichuan pepper has a special fragrance of te. It is spicy and hot, with the effects of increasing fragrance, relieving greasy, and removing fishy smell. It can also add fragrance when fried with oil.