Among our commonly used spices, there is such a kind of spice, which is very familiar with most friends. It has a aroma and can drive the aroma of the surface layer of the ingredients. Under these common combinations and dosage, it can be well. It can help the overall aroma, which is the familiar bay leaf.

让香气上扬的绝佳助力香料,因为太过常见,人们往往忽略了它

Laurel leaves are commonly known as fragrant leaves. In different cases, as long as the spice is appropriate and the amount is appropriate, it can play a role in helping the aroma. The most common situation is on ingredients with sebum. Using it with amomum and Shannai can not only enhance the aroma attachment of the sebum, but also the aroma will rise, which is more likely to have the effect of seizing people. For friends who are just in contact, the amount of fragrant leaves is generally controlled at about 3 catties of ingredients with 1 gram of ingredients.

让香气上扬的绝佳助力香料,因为太过常见,人们往往忽略了它

In the formula of spicy flavors, Shannai and amyommal can also be scent of sebum. However, in the formula of spicy flavors, the amount of fragrant leaves requires all increases, about 1.5 grams of ingredients with 1.5 grams to 2 to 2 to 2. The incense leaves between grams. And with the main spices of Baiji and grass fruit, at the same time, spices such as star anise and cinnamon appear in the position of the ministers. Then at this time, if you want to use the incense leaves to achieve the effect of helping the aroma, then it needs to need It is used with a scent of fragrance such as cumin, clove, lemongrass, and coriander, and the amount is about 3 pounds of ingredients and 1 gram in terms of amount.

让香气上扬的绝佳助力香料,因为太过常见,人们往往忽略了它

The fragrant leaves can also be used as the protagonist used to make pickled spices, so that the overall aroma is more up, so that the marinated ingredients have a more fragrant effect on the surface layer after cooking. The amount of fragrant leaves in this usage is generally more. Its dosage can occupy about 30 % of the total amount of the entire group of spices. It can also be based on Shannai and amomum. Liang ginger, cumin, pepper, pepper, star anise, and cinnamon.