Formula 1: Fructus Amomi 60g, Flos Caryophylli 12g, Fructus Amomi 7g, Cortex Cinnamomi 7g, and Sancha 12g.
Formula 2: 20g of star anise, 5g of dried ginger, 8g of fennel, 6g of dried tangerine peel and 6g of pepper 18g.
Formula 3: 52g of aniseed, 7g of cinnamon, 3g of trident 10g, 3g of white pepper, 4g of Amomum villosum, 7g of dried ginger 17g of licorice.
Second, the formula of thirteen fragrant star anise:
Generally speaking, it should be: pepper, aniseed, cinnamon, kaempferia kaempferia, tangerine peel, galangal, angelica dahurica, 5 copies each, and the rest, 1 copy, 6 copies each, and then put together, it is "thirteen incense".
Third, the hot pot seasoning formula:
Formula 1: 5g of white button, 5g of Amomum tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of mowing, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water stirring and 5g of citronella.
Formula 2: Foeniculum vulgare L. 0.2g, fennel 0.5g, licorice 0. 15g, cinnamon 0.3g, clove 0.08g, Amomum tsaoko 0. 1g, meat buckle 0.09g, white buckle 0. 12g, dried tangerine peel 0.02g, and water chestnut.
0.04g of vanilla, 0.06g of Cao Ling, 0. 1 g of lawn mower, 0.06g of Arnebia euchroma, 0.04g of citronella, 0.2g of Amomum tsaoko, 0.05g of fragrant fruit, 0.08g of Alpinia officinarum, 0.09g of Amomum villosum, 0.07g of cinnamon, 0.03g of aucklandia and 0.6544g of Amomum villosum.
Extended data:
Spices have a long history, which can be traced back to the Shennong era five thousand years ago. People collect plants as medical supplies to resist epidemics and avoid pollution. At that time, human beings paid great attention to the fragrance emitted by plants. When they smell the fragrance of flowers in full bloom, they feel both beauty and pleasure. Offering flowers, fruits, resins and other aromatic substances to God is full of fragrance, reaching a perfect religious realm.
Therefore, in ancient times, these aromatic substances were used for worship, sacrifice, physical and mental cleansing and funeral, and later gradually used for diet, decoration and beauty.
There were records of powder rouge in Xia, Shang and Zhou Dynasties. Zhang Zhu's Burning Lead and Tin to Powder and Notes on Ancient and Modern China also mentioned that "rouge starts from powder". Jiu Yun said, "Since the third generation, lead has been used as powder, and Qin Mugong's beautiful jade is tolerant, and Xiao's burning mercury as powder, which is also called non-Yun Dan. It is said that it is.
After the Spring and Autumn Period, Gong powder rouge was also used by folk women. It is amazing to describe the huge amount of cosmetics consumed by ladies-in-waiting with Epang Palace Fu. Qi Min Yao Ji recorded the methods of making rouge, flour, blue cream and grinding cream.
References:
Baidu encyclopedia-spices