Fried dish and stew seasoning

Abstract

The invention provides a flavoring for fried dish and stew, which is prepared from the following raw materials in weight portion: 15 to 30 portions of white pepper, 10 to 30 portions of wild pepper, 6 to 15 portions of Fructus Anisi Stellati, 6 to 15 portions of dried ginger, 6 to 15 portions of cinnamon, 6 to 15 portions of galangin, 6 to 15 portions of cumin, 6 to 15 portions of Amomum villosum, 6 to 15 portions of Amomum cardamomum, 6 to 15 portions of nutmeg, 6 to 15 portions of Fructus Tsaoko, 6 to 15 portions of angelica dahurica, 3 to 9 portions of dry chopped garlic, 3 to 9 portions of dry onion leaves and 3 to 9 portions of dry chopped carrot. The flavoring for the fried dish and stew is used for cooking dishes, so that the dishes have sterling aroma and delicious taste. In addition, the flavoring has the health care efficacies of invigorating the spleen, eliminating dampness, strengthening stomach and promoting digestion.

Description

Technical field [0001] The invention relates to a seasoning, in particular to a seasoning for stir-frying and stewing soup. Background technique [0002] Seasoning can be said to be a household name, especially for those who often cook. Seasoning is also a very common seasoning in cooking. With the improvement of people's living standards, the requirements for seasoning are getting higher and higher. At present, there are many kinds of condiments on the market, most of them are ordinary condiments, which can be used for cooking, stew, cold dressing, etc. However, due to the characteristics of each cooking, the effect of using general condiments is not Ideal, and due to the composition of ordinary seasonings, the taste of the dishes cooked after use is not very ideal. For example, ordinary seasonings are not suitable for making stir-fries and stews. Their taste cannot satisfy consumers, and they have a single function. They can only be used for seasoning and have no other effects....

AI Technical Summary

Problems solved by technology

At present, there are many kinds of condiments on the market, most of which are common seasonings, which can be used in cooking, stew, cold salad, etc., but due to the characteristics of each cooking, the effect of using general seasonings is not good. Ideal, and because of the recipe of ordinary seasoning, the taste of the dishes cooked after use is not very ideal

For example, common seasonings are not suitable for seasoning of stir-fried dishes and stews. The taste cannot satisfy the eater, and the function is single. It can only be used for seasoning and has no other effects.