精选白芷8oz煲汤炖肉香料 去腥增香Angelica Dahurica (Baizhi)Spice - For Stews & Meat 8oz
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Description
精选根条饱满白芷
常用于传统中式料理及养生汤方中，有助于增添独特香气
煲汤提鲜：搭配猪骨、鸡鸭、菌菇汤，中和油腻，汤头清润回甘
炖肉去腥：与猪肉、牛肉、羊肉同炖，去除肉腥，肉质更酥软入味
卤味增香：卤制鸡脚、鸭脖、豆干时加入，赋予复合辛香层次
药食两用：传统中医认为可驱寒除湿，辅助缓解风寒头痛（日常调味少量使用）
取适量白芷（通常1-3片，约3-9克），与其他食材一同煲汤、炖煮或入药膳（具体用量请依个人喜好或食谱调整）
Enhance soups: Add to pork bone, chicken, or mushroom broths for a clean, sweet aftertaste
Reduce meat odor: Pair with pork, beef, or lamb to eliminate gaminess and tenderize
Elevate braised dishes: Boost flavor in braised chicken feet, duck necks, or tofu
Dual-use (culinary & wellness): Traditionally used to dispel cold/dampness (small amounts for daily seasoning)
Prep: Rinse quickly under water to remove dust (preserves aroma), no need to soak
Timing: Add with main ingredients when simmering soups/stews; mix into braising liquid for stewed dishes
Storage: Keep sealed in cool, dry place—lasts 6 months at room temp, longer refrigerated
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