Nine-spice seasoning suitable for cooking Hakka cuisine

[0039] Preparation of the root of the vine root: Clean the root of the fresh vine root with clean water, pick up the rotten roots and diseased roots, cut them into 2-3cm lengths with a slicer, dry them in the sun until the moisture content is below 12%, and seal them for later use.

[0040] Preparation of the small-leaf calamus: Wash the fresh whole herb of the small-leaved calamus with clean water, remove the rotten roots and diseased leaves, cut it into 2-3cm lengths with a slicer, dry in the sun until the moisture content is below 12%, and seal the package for later use .

[0041] Preparation of goat's ear: Wash the whole goat's ear collected in late autumn with clean water, remove rotten roots and diseased leaves, cut into 2-3cm lengths with a slicer, dry in the sun until the moisture content is below 12%, and seal the package for later use.

[0042] Preparation of Astragalus membranaceus: Remove the stems and fibrous roots of fresh Astragalus membranaceus excavated in spr...

[0048] Embodiment: a kind of Jiuxiang condiment that is suitable for cooking Hakka cuisine, the proportioning by weight of each component is as follows:

[0049] vine root 40kg,

[0050] Small-leaf calamus 25kg,

[0051] Goat ears 15kg,

[0052] Astragalus 15kg,

[0053] Houttuynia cordata 8kg,

[0054] Homecoming 8kg,

[0055] Orange peel 8kg,

[0056] Litsea cubeba 3kg,

[0057] Cicada flower 3kg.

[0058] Jiuxiang condiment is processed according to the following steps:

[0059]A. Dry each component in a drying room at 55-85°C until the moisture content is below 8%;

[0060] B. Add each component in the ball mill according to the proportion by weight, and crush to more than 90 mesh;

[0061] C. Measured by weight, use small bags processed from plant fibers for small packaging, each small bag is 5g, and use vacuum packaging machines to vacuum pack.

[0062] When cooking dog meat, rabbit meat, mutton, pig's feet and beef in Hakka cuisine, according to the amount of ...