How to cook spices to make them more fragrant
In cooking, cooking spices is a key step in enhancing the flavor of dishes. Whether it is brine, soup base or sauce, the correct processing of spices can make the flavor more intense. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you in detail how to cook spices, and attach structured data to help you master the skills easily.
1. Selection and processing of spices
The quality of spices directly affects the final taste. The following are the key points of spice selection that have been hotly discussed recently:
| Spice name | Popular purchasing points | Recent popularity index |
|---|---|---|
| star anise | Choose ones with dark brown color and plump corners. | ★★★★★ |
| cinnamon | Prefer those with moderate thickness and strong aroma | ★★★★☆ |
| Zanthoxylum bungeanum | Choose ones with bright red color and full grains | ★★★★★ |
| Geranium leaves | Choose intact, undamaged leaves | ★★★☆☆ |
2. Pretreatment methods of spices
Spices pre-processing techniques that have been hotly discussed by food bloggers recently:
1.Cleaning:Rinse the spices quickly with clean water to remove surface dust.
2.Soak:Soak in warm water for 10-15 minutes to allow the spices to fully absorb the water.
3.Drying:After soaking, drain the water and dry over low heat until the surface is slightly dry.
| spice type | Best soaking time | Drying temperature |
|---|---|---|
| Seeds (such as anise, fennel) | 10 minutes | 60-70℃ |
| Barks (such as cinnamon) | 15 minutes | 50-60℃ |
| Leaves (such as fragrant leaves) | 5 minutes | 40-50℃ |
3. Tips for cooking spices
The cooking points summarized based on recent hot food searches:
1.Oil temperature control:First add the spices in cold oil and fry slowly over low heat until the aroma is released.
2.Time control:Different spices have different optimal cooking times (see table below).
3.Pay attention to the order:Put the spices that are durable first, then the spices that are more volatile.
| Spice name | Best cooking time | Aroma release temperature |
|---|---|---|
| star anise | 3-5 minutes | 80-90℃ |
| cinnamon | 5-8 minutes | 70-80℃ |
| Zanthoxylum bungeanum | 1-2 minutes | 60-70℃ |
| Geranium leaves | 2-3 minutes | 50-60℃ |
4. Recommended recent popular spice recipes
According to search data across the Internet, the following spice combinations are the most popular recently:
| Purpose | spice combination | heat index |
|---|---|---|
| braised meat | Star anise + cinnamon + bay leaf + pepper | ★★★★★ |
| brine | Star anise + grass fruit + clove + amomum villosum | ★★★★☆ |
| Soup base | Cinnamon+Cumin+Dahurian Angelica | ★★★★☆ |
5. Preservation and reuse skills
Recently hotly discussed spice preservation methods:
1.Oil immersion method:Filter the cooked spice oil and seal it for storage.
2.Freezing method:The cooked spice residue can be frozen and stored for secondary cooking.
3.Drying method:The used spices are dried and ground to make seasoning powder.
By using the above method, you can not only cook spices with rich aroma, but also maximize the use of every spice, which is both economical and delicious. Remember to adjust the spice ratio and cooking time according to the needs of different dishes, so as to create the most perfect taste.
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