18 Braised Medicinal Herbs Recipes
| Summer is here, the weather is hot and people don’t like to eat anymore. At this time, people will make braised food to eat. Braised food can be both a dish and a snack. People's favorite braised foods include braised chicken feet, braised eggs, braised pig's trotters, etc. The quality of the marinade needed to make braised foods is also very important. There are many types of marinade, which can be divided into marinade seasoning, marinade coloring, marinade sweetness, marinade fragrance, etc. Chinese tradition, classic braised food. Chinese people have a very strong feeling and an innate attraction to braised food. Whether braised food is used as the main dish or the side dish, it is best to eat it as a side dish with wine. It is very pleasant to have a couple of drinks. When it comes to braised food nowadays, there is no pig ear, and braised tongue is unknown. In short, no matter how much you like it, you dare not eat it. Sometimes you want to make a pot at home, but when you think of the various marinades, you are stumped. In fact, the marinade is not complicated. You only need these to make good braised food. Today we will learn about what marinade is needed to make good braised food. 1. Cumin. An indispensable spice for making braised food, it can remove the odor from meat and make it fragrant again, hence the name "fennel". At the same time, fennel has a spicy taste and is indispensable for barbecue. 2. Star anise. Star anise is a famous spice and is also used for medicinal purposes. The peel, seeds and leaves contain aromatic oil, which can be used directly in daily seasoning, such as stewing, boiling, pickling, braising, soaking, etc. They can also be directly processed into five-spice seasoning powder, which is an indispensable flavor in braised food. 3. Clove. Clove is a commonly used Chinese medicine and also a world-famous spice plant. It tastes spicy and has a numbing taste. The best ones are those that are rich in oil, have a strong aroma and sink in water. They are often used in Western cuisine to increase the aroma of baking or cook beverages. 4. Nutmeg. Nutmeg is an evergreen tree plant of the genus Myristica and is also an important spice and medicinal plant. It is spicy and warm in nature. It has similar functions as Amomum villosum in removing dampness, promoting qi, warming the middle and stopping vomiting. 5. Bay leaf, also called bay leaf, is a green shrub or small tree native to the Mediterranean coast of southern Europe. It is oblong-lanceolate, about three inches long, with smooth leaves and a spicy and strong bitter taste. Bay leaves are a common seasoning and food decoration used by Europeans. They are used in soups, meats, vegetables, stews, etc. and can be said to be a stomachic. 6. Cardamom, a traditional Chinese medicine name. It is the dried nearly mature seeds of the cardamom plant of the ginger family. It tastes spicy and warm in nature. It is beneficial to the human body. It can dry out dampness, promote qi, warm the middle and stop vomiting. It is also often used as a spice. 7. Amomum villosum is one of the major varieties of Chinese medicinal materials that can be used as both medicine and food. It is used as a seasoning and spice; the whole plant can be used to extract aromatic oil. The fruit is used as medicine, which has the functions of drying dampness, strengthening the spleen, removing phlegm and stopping malaria. It is mainly used to treat abdominal distension, nausea, vomiting, food stagnation and malaria. Many Chinese patent medicines cannot be separated from its formula, and it is also an indispensable spice for making braised food. 8. Cinnamon Cinnamon, scientifically known as Cinnamon bark, has an aromatic smell and is one of the earliest spices used by humans. Cinnamon has been used as a condiment for meat in China, just as famous as ginger. Cinnamon bark, commonly known as "Yinxiang" in Guangdong, is a type of cinnamon belonging to the Lauraceae family. It is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China and is used as a aromatic condiment. 9. Cassia twig, also known as cinnamon twig, has a unique aroma, sweet and slightly spicy taste, and a stronger taste in the skin. It has very high medicinal value. In addition, it is also a precious spice plant. Cinnamon powder is usually used in Western countries to bake bread, snacks, and pickle meat products. 10. Fragrant sand. Xiangsha is the fruit of a plant with a pungent and cool smell and is often used as a spice. In addition, the Xiangsha often mentioned in Chinese medicine is a combination of "Muxiang" and "Amomum villosum" and is abbreviated as Xiangsha. 11. Sand ginger can promote qi and warm the middle, help digestion and relieve pain. It is used for chest distension, cold pain in the abdomen, and indigestion. Galangal is mostly used in cooking, stewing and spicy hot pot. In Hunan cuisine, there is a term called "Sannai cuisine". This kind of dish is made with a large amount of galangal, dried red peppers and dried Sichuan peppercorns as the main ingredient. It has a fragrant and unique taste and is highly praised by people. 12. Magnolia flower, also known as Linlan, Guilan, Dulan, Magnolia, Wood Pen, Yellow Heart, Purple Magnolia, and Girl Flower, is an important medicine for treating sinusitis and headache because of its pungent, warming and aromatic nature, its ability to travel up to the head and face, and its ability to open up the nasal passages. It is warm in nature and pungent in taste, and can also be used as a spice. 13. Angelica dahurica. The outer skin of Angelica dahurica is yellowish brown to brown, with a strong odor. It is pungent and warm; it enters the lung, stomach, and large intestine meridians. The taste is strong and bitter. Don’t put too much. To add color to the marinade, you can choose the following ingredients: soy sauce. crystal sugar. Red yeast rice. The marinade is sweet, and the ingredients you can choose include: licorice, tangerine peel, and dried hawthorn. The marinade has a long-lasting aroma. Other spices needed include: onion, ginger, garlic, wine, dried chili peppers and Sichuan peppercorns. |
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