What spices are commonly used in the kitchen? Which seasonings need to be fried in advance?

In principle, almost all spices can be fried, but some spices are not suitable, such as small particles and light weight. Stir-frying volatile oil will lose a lot, and it is easy to stir-fry without mastering firepower and time. Among the fragrant spices, some spices have special fragrance. If fried, not only its fragrance will be destroyed, but also some bitterness will be produced under the action of high temperature, which is counterproductive and violates the original intention of spices. Rinse the seasoning with clear water before cooking, then put it in a hot dry pot, or add a little oil and fry it with low fire. The whole process won't take long, but burning too much is counterproductive.

From the perspective of spices, what can't be fried is small or oil-insoluble spices. Small individuals, such as fennel, will accelerate the volatilization of spices after frying, which is not conducive to the utilization of spices. Ge Fen is native to the West Indies. This is a kind of white starch, which is made from pueraria lobata in West India. It looks like corn flour and has no taste. Mainly used to make sauces, fruit fillings, puddings, etc. When frying spices, you should cook them according to the speed of the fragrance. Stir-fry the slow-fragrant spices first, and stir-fry the fast-fragrant spices later. Only in this way can the fragrance of spices tend to be consistent.

It turns out that general bittern medicines are sun-dried and very dry. Bitter medicines such as Tsaoko, Carcass, Laokou, Guo Xiang and Alpinia officinarum are already very hard. If fried in oil again, it will only increase their hardness and accelerate the volatilization of fragrance. For example, if the bottom material of hot pot is fried after washing and soaking in water, it is far from the fragrance of frying spices first and then making spices. Just like the brine pot. Many butters especially like this aromatic hydrocarbon, and never release the fragrance to the maximum extent.

The key to making red soup hot pot lies in the frying of hot pot bottom material. When frying hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method.