Cooking condiment with balanced cold and hot properties

Abstract

The invention provides a cooking condiment with balanced cold and heat properties. The cooking condiment with balanced cold and heat properties consists of a warm and hot spice, a cold and cool spiceand liquorice. The warm and hot spice is prepared from the components of chili powder, rhizoma kaempferiae, clove, anise, cinnamon canela, amomum tsao-ko, myrcia, pepper, fennel, netmeg, Chinese red pepper, long pepper, fructus amomi, pericarpium citri reticulatae, radix angelicae, green Chinese onion, ginger, onion, coriander, coriander root and the like, and the cold and cool spice is prepared from the components of dandelion, honeysuckle, houttuynia cordata, purslane, lophatherum gracile, chrysanthemum and folium mori. The warm and hot spice and the cold and cool spice are used as ingredients, and the liquorice is used to relieve the toxicity of the warm and hot spice and the cold and cool spice, so that the cold, hot, warm and cool properties and the taste of the diet tend to be balanced. The color, fragrance and taste of dishes can be increased during cooking, the conditioning effect on a human body is achieved through cooked food, the Chinese diet culture is richer and more scientific, and the health of people is facilitated.

Description

technical field [0001] The invention relates to a condiment for cooking, in particular to a cooking condiment with balanced cold (cool) and hot (warm) properties. Background technique [0002] Through investigation and research on the food seasoning market in mainland China, it is found that most of the current cooking seasonings basically have the following problems: such as chili noodles (crushed), kaempferia, cloves, star anise, cinnamon, grass fruit, fragrant leaves, pepper, cumin, meat Coriander, pepper, Piper, amomum, tangerine peel, angelica dahurica, green onion, ginger, onion, coriander, coriander root, etc. are basically pungent and hot spices. Eating large amounts and long-term consumption can easily cause burnt heat on the human body. Other fire problems, such as sore mouth and tongue, oral ulcers, swollen gums, dry throat, yellow and greasy tongue coating, odor in the mouth, loss of taste; red, swollen and hot eyes, dry itching, blurred vision, decreased vision;...

AI Technical Summary

Problems solved by technology

[0002] Through investigation and research on the food seasoning market in mainland China, it is found that most of the current cooking seasonings basically have the following problems: such as chili noodles (crushed), kaempferia, cloves, star anise, cinnamon, grass fruit, fragrant leaves, pepper, cumin, meat Cardamom, pepper, Piper, amomum, tangerine peel, angelica dahurica, green onion, ginger, onion, coriander, coriander root, etc. are basically pungent and hot spices. Eating large amounts and long-term consumption can easily cause burnt heat on the human body. Other fire problems, such as sore mouth and tongue, oral ulcers, swollen gums, dry throat, yellow and greasy tongue coating, peculiar smell in the mouth, loss of taste; red, swollen and hot eyes, dry itching, blurred vision, decreased vision; tinnitus, deafness, Foreign body sensation in the ear; dry and painful nasal cavity, odorous secretions, abnormal sense of smell; dry and irritated hair, greasy scalp, soft and thin hair, broken hair, hair loss and split ends; greasy face and back, acne clusters, large pores; sensitive skin with redness and heat Pain and itching; poor sleep quality, troubled dreams, nightmares, easy to wake up, difficult to fall asleep, easy to wake up early, unable to recover from fatigue during sleep; restless and weird personality, difficult to concentrate, difficulty concentrating, learning and memory decline; lead to obesity, high blood pressure , high blood sugar, high blood fat, high uric acid, fatty liver and other visceral metabolic diseases appear in turn