The Sixty-Year-Old Master's Sichuan Spicy Brine Secret Technique: This Combination and 'Air-Flowing' Spices Boost the Aroma Ten Miles
River Spicy Flavored Brine, has always been a widely popular type in the Brine Rivers, it combines spicy and fragrant effectively, bringing rich aroma and taste, letting many diners linger and forget, for River Spicy Flavored Brine, some masters have unique ingenuity in spice usage, pairing them also has its own skills. Today, let's share this combination with friends, it's used to make River Spicy Flavored Brine Chicken Feet, Chicken Wings, and Duck Neck. This combination is quite good, and it's even more rare that it can well integrate into the majority of existing recipes. Today, let's chat about it.
Bai Zhi (White Root) is a spice, it is very suitable for poultry ingredients in terms of aroma bonding. Furthermore, its aroma is not easily covered when using a large amount of spicy and fragrant spices such as chili and Sichuan peppercorns. Although its aroma is heavy, it is not muddy. These characteristics allow it to well integrate into the River Spicy Flavored Brine recipe. It's also one of the main characters we'll discuss today.
For rich spices or recipes, adjustment is necessary. Whether it's for Bai Zhi with suitable fragrant River Spicy Flavored Brine, adjustment is necessary. Today's combination also considers this part, and this part's function is completed by the combination of small fennel and coriander seeds. Small fennel and coriander seeds both have fresh aroma and have sweet aroma. Combining them not only helps to adjust the richness of aroma, but also to adjust the spiciness, allowing the spicy fragrance to be more layered and showcased. The amount of the two should be less than Bai Zhi, generally as condiment usage.
The last of this combination is Xiang Shu (Sandalwood). Xiang Shu is similar in flavor to Sajan, but has some advantages that Sajan doesn't possess. Xiang Shu and the majority of frequently used spices in Mala (Hot and Spicy) Brine recipes are compatible. If the existing recipe contains Fragrant Fruit, Star Anise, Sichuan Peppercorn, Angelica Root, and Rhodiola Root, its addition can enhance the numbing taste. In this combination, the addition of Xiang Shu can provide penetration for the three above spices, making the aroma more profound. In terms of quantity, Xiang Shu doesn't need to be used a lot, generally as condiment usage, just like small fennel and coriander seeds.
This combination has a good effect on enhancing existing River Spicy Flavored Brine recipes. In its specific usage, it can consider adding spices that enhance the sense of aroma, such as 'Air-flowing' spices mentioned in the theory of aroma cooking by Xiao Ming, for example, star anise, Chinese fir, and perilla seed. After pairing, they can better enhance the aroma, especially for poultry ingredients in River Spicy Flavored Brine, the effect is better.
