A list of the contents of this article:

When to put cinnamon incense leaves into the pot

Although cinnamon and incense leaves are both spices, they are actually used in different ways. Cinnamon is relatively thick, and the speed of incense is relatively slow. It should be put into the pot when the oil is cold. The longer it takes to fry, the stronger the fragrance will come out. While incense leaves are relatively thin leaves, the speed of incense is relatively fast. It should wait for cinnamon to fry the fragrance and then put it into the pot, quickly stir-fry and then into other ingredients.

Cinnamon, Angelica dahurica, incense leaves are suitable for stew, put with meat, pepper and star anise, put after oil heat, taste best.

Prepare the ingredients, boil the ribs in boiling water for 3 minutes, and then pick them up. Heat the oil in the wok, saute the ginger slices and stir-fry the ribs until the surface is yellowish. Add star anise, incense leaves and cinnamon to the pan and stir-fry. Pour the chop sauce into the pan and continue to stir well. Add rock sugar, salt, and then add the right amount of water. Stew over medium heat until the soup thickens.

Can cinnamon soak in wine?

1. Yes, it is. Cinnamon bubble wine to use a larger container, it is best to use earthen pot or glass, wine to use more than 50 degrees good effect, to soak for at least a week. When soaking wine, it is best to grind the cinnamon into the end and wrap it in a cloth bag, and then soak it in the wine to speed up the time of soaking the medicinal wine; remember not to drink too much every day, just two or two. Gui wine was very popular in Chinese history, especially in the early days.

2. Cinnamon bubble wine has a certain effect of warming and tonifying spleen and stomach, for spleen and stomach deficiency and cold, resulting in nausea, vomiting, abdominal pain, abdominal distension, loss of appetite and indigestion, if you drink some cinnamon wine properly, it can warm and tonify the spleen and stomach and increase appetite, and the effect of improving digestion will be very obvious.

3, the use of cinnamon bubble wine can warm the cold, promote blood circulation and remove blood stasis, qi, the general Yang deficiency physique, often appear abdominal cold pain, waist and knee soreness and so on, can drink cinnamon bubble wine appropriately. In fact, cinnamon has a certain spicy taste, when making wine, we should pay attention to control the dose of cinnamon. If you want to effectively improve the effect of soaking cinnamon, you should break it and put it in a fiber paper bag. Generally, about 50 grams of cinnamon can be put in a jin of liquor.

4. Cinnamon bubble wine is a kind of traditional Chinese medicine drink, which has a variety of functions and functions. The following is the main role of cinnamon bubble wine: warm in the cold: cinnamon warm, can warm the spleen and stomach, promote blood circulation, help to relieve cold pain in the stomach, diarrhea and other symptoms. Dispel wind and dehumidification: cinnamon contains volatile oil and aromatic alcohol, which can stimulate nerve endings, promote blood circulation, and help to alleviate rheumatism, arthritis and other diseases.

Why can't cinnamon lose its color?

First soak the cinnamon in clean water for 20 minutes, then rinse with water to remove the color from the surface. When cooking, you can wrap the cinnamon in a fine cloth, or use a filter such as a tea filter to prevent the color of the cinnamon from getting dyed on the ingredients. When cooking, you can put cinnamon on the surface of the food instead of mixing it together, which can also reduce the staining of cinnamon.

The color of cinnamon turned gray in the dish, which means it has become moldy. It can't be used. Cinnamon, also known as cinnamon, cinnamon or cinnamon, is a general term for the bark of Cinnamomum, cinnamon, cinnamon or cinnamon. This product is not only a commonly used traditional Chinese medicine, but also a food spice or cooking seasoning. The original plants of commercial cinnamon are more complex, with more than ten species, all of which belong to Lauraceae.

Avoid direct sunlight: cinnamon should be stored in a cool, dry place to avoid direct sunlight. Sunlight will make the fragrance of cinnamon disappear gradually, and it may also cause its color to fade. Keep dry: cinnamon should stay away from the wet environment, as moisture will cause cinnamon mildew, affecting its taste and efficacy. If possible, it can be stored in a sealed container to keep it dry. Avoid high temperature: high temperature will accelerate the oxidation process of cinnamon and weaken its aroma.

How to use cinnamon to play the greatest role

1. First of all, make sure to choose fresh and high-quality cinnamon to get the best results. High-quality cinnamon usually has a strong aroma and taste. Grind cinnamon powder if you are using cinnamon slices, consider grinding them into powder. Cinnamon powder is easier to mix and release flavor, thus better play its role.

2. Make tea: put the right amount of cinnamon into the teacup, add boiling water, cover the cup, soak for 5-10 minutes and then drink. Cinnamon tea has the functions of warming stomach, eliminating food and relieving pain. it is suitable for people with cold stomach, loss of appetite and other symptoms. (2) stew: stew cinnamon with other herbs or ingredients, such as red jujube, Chinese wolfberry, chicken, etc., which can not only increase the aroma of the soup, but also exert the efficacy of cinnamon.

3. Cinnamon + star anise + incense leaf. In the present halogen fish, the main function is to eliminate the odor and increase the aroma. For example, the production of stewed pig feet, as well as stewed pig ears and so on. Generally speaking, in the fresh stewed fish, the taste of cinnamon is sweet at the entrance, and then there is a strong spicy taste, with a certain degree of irritation. Therefore, although cinnamon has a wide range of applications, we must pay attention to control the dosage. Otherwise, if it is too top-notch and destroy the overall balance, the loss will outweigh the gain.

Hello, cinnamon can be used many times, generally speaking, one use can not play all the raw materials inside cinnamon, so you can try it many times, usually you can use it three times, of course, the premise is that you can collect it. In our own home, we usually put it in gauze bags, so we can reuse it several times. I hope my answer can help you.

Is cinnamon stew disposable or can it be used repeatedly?

1. Hello, cinnamon can be used many times. Generally speaking, one use can not give play to all the raw materials in cinnamon, so you can try it many times, usually three times, of course, if you can collect it. In our own home, we usually put it in gauze bags, so we can reuse it several times. I hope my answer can help you.

2. When stewing, we often encounter a choice: use cinnamon or cinnamon? In fact, cinnamon, which is oily and mostly used to make stewed vegetables and stewed meat, is more popular in daily cooking because of its remarkable effect of removing odor and increasing flavor. But when using it, it should be noted that the price of cinnamon is relatively cheap, and only one or two grams of cinnamon in the stew can achieve the purpose of removing fishy skin and increasing flavor. Too much cinnamon will mask the original taste of the meat, leaving only the spicy flavor of the final dish.

3. Cinnamon: it is often used in stew, such as duck stew, rabbit meat and so on. The use of cinnamon on these meats can not only remove the fishy and greasy effect, but also make the meat more fragrant. It can be used as monarch material and subject material. Incense leaf: belongs to the aromatic spice, tastes lighter. It is mainly used as subject material, usually two to three tablets are used, and it will be bitter if you use too much.

4. Cinnamon has a rich aroma, which can dispel fishy and greasy meat dishes, not only remove the shy smell and fishy smell of meat, but also increase people's appetite when adding appropriate amount of cinnamon to stew can play a role in warming the stomach, warming waist and knees, treating abdominal cold and flatulence. At the same time, adding cinnamon powder to the dish when cooking can help control blood sugar and cholesterol.

Therefore, it is not possible to make delicious meat by putting all the spices in at once. If the food itself does not have a special taste to hide, it will destroy the taste of the dish. I often stew pork at home, so I summed up some recipes. For example, incense leaf, cumin, tangerine peel and sand ginger can be used together, while nutmeg, grass fruit, clove and Angelica dahurica can be used together. Different combinations have different effects and different benefits to the body.

How to use cinnamon

1. Add cinnamon to your cooking, whether it's stew, hot drink, dessert or curry, to enhance the flavor and taste of the food. Blending spice cinnamon has the opportunity to display its talents in many seasoning mixes, such as five-spice powder and curry powder. When mixing seasonings, cinnamon can bring unique levels and complexity to food. Tea and beverages you can use cinnamon in tea and other drinks.

2. First of all, adding cinnamon into congee can improve the taste. Wash the rice, soak it, boil it with the ground cinnamon, and then slowly boil it into a fragrant porridge. When stewing pig's feet, cinnamon is simmered with star anise and chili, adding a unique flavor to this dish. In addition, you can also make your own five-spice powder and grind cinnamon with other spices to add aroma and flavor to dishes. The health effect of cinnamon can not be ignored.

3. Edible method for cooking porridge: it can be used to cook porridge. When cooking, wash the rice and soak it for half an hour. It will be softer. After treatment, drain the water, mash the cinnamon and put it in the pot. Then add cold water, boil and boil for another 20 minutes to drain the juice. Then put in cold water and rice, boil it over low heat, then add cinnamon juice to make it more fragrant.