What are the recipes of Chinese herbal spices?

Traditional Chinese medicine is familiar to many people. The selection of traditional Chinese medicine cannot be made casually, otherwise it will affect the body when used. The use of traditional Chinese medicine should be selected according to the needs of one's own disease. This will also be of great help in improving one's own problems. So what are the formulas of traditional Chinese medicine spices? Many people are not clear about this issue. The following is a detailed introduction to the formulas of traditional Chinese medicine spices.

Chinese herbal spice formula:

Sweet cabbage is a fluffy, dark-brown root spice commonly used in spicy hot pot soups or braised dishes. People in Chengdu call it vanilla, and people in Chongqing call it fragrant cabbage. In fact, it should be called sweet cabbage, also known as sweet cabbage fragrant. Sweet cabbage has a spicy smell, similar to the strong smell of turpentine. It has the effects of regulating qi and relieving pain, relieving depression and invigorating the spleen. It is used as a traditional Chinese medicine to treat chest and abdominal pain, stomach pain and vomiting, loss of appetite and indigestion. Adding this spice to spicy hot pot soup or marinade will give it a strong aroma. However, you should pay attention to the amount. The amount used at one time should not exceed 5 grams, otherwise the aroma will be "cloying".

Clove, also known as male clove and young clove, is the flower bud of clove. The dried product is often used in cooking. It has a strong fragrance and a tingling and numbing taste on the tongue. It is pungent and warm in nature, and has the effects of warming the stomach, stopping hiccups, dispelling wind and relieving pain. The amount used in cooking should be within 1 to 2 grams, and never use more.

Star anise should be called star anise, also known as big anise, big anise, and August beads. This is a spice that people are more familiar with. Its characteristics are fragrance when smelling and slightly sweet when tasting. It is pungent and warm in nature, and has the effects of warming the middle, stimulating appetite, dispelling cold and treating hernia. It can be used in hot pot, braising, and brine cooking. Since some people like its fragrance while others are annoyed by it, it is more flexible in usage, and 5 to 10 grams is appropriate.

Cumin is also called fennel, fragrant silk, Huaixiang, and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel-stuffed dumplings, etc. Its ripe fruits are like small rice grains or cumin, with a unique aroma. Used as a spice, it is widely used in braised dishes, brine, and spicy hot pot. The dosage can be increased appropriately in hot pot, such as 10 to 20 grams or more. In terms of medicinal use, it is pungent and warm in nature, and has the effects of promoting qi and relieving pain, strengthening the stomach, and dispelling cold.

After understanding the formula of Chinese herbal spices, you can follow the above method when making Chinese herbal spices. However, when purchasing Chinese medicine, you must go to a regular place so that the purchased Chinese medicine will be authentic and will not cause any harm to your health when using it. This is also something you should pay attention to to avoid harming yourself.