Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Braising Spice Mix is a blend of spices used in Chinese braised dishes, popular in southern cuisines like Cantonese and Sichuanese. Typically including star anise, cinnamon, Sichuan peppercorns, cloves, dried tangerine peel, and grass cardamom, the mix varies by region and recipe. Slow-cooked to release rich aromas, it creates a flavorful braising liquid for meats, tofu, or eggs, imparting a distinctive savory and aromatic taste.
Braising Spice Mix
Braising spice mix is the soul of Chinese braised dishes, varying by region (e.g., Cantonese, Teochew). Common spices include star anise, cinnamon, and Sichuan peppercorns. Below are three classic recipes for home use, scalable for meats, eggs, or tofu. Reuse the braising liquid for deeper flavor over time.
1. Basic Cantonese Braising Mix (For 2-3 lbs meat)
Ingredients
Star anise: 4-6 pieces
Cinnamon bark: 1-2 sticks (about 5cm)
Sichuan peppercorns: 1 tbsp
Fennel seeds: 1 tsp
Grains of paradise (or cardamom): 1-2 pods
Cloves: 4-6
Licorice root: 2-3 slices
Bay leaves: 2-3
Dried tangerine peel: 1 piece (optional)
Steps
Rinse spices and tie in a muslin bag.
Boil 2.5L water, add bag, simmer 15-20 mins on medium heat.
Add 200ml light soy, dark soy (for color), salt, sugar, and rice wine; simmer 5 mins.
Soak or braise ingredients 30-60 mins off heat, or simmer until cooked.
Tips: Remove bag post-simmer; store liquid refrigerated, refresh with new spices for reuse.
2. Handcrafted Cantonese Mix (For de-fishing, ideal for chicken/pork)
Ingredients
Black cardamom: 1 pod
Galangal: 2 thick slices
Dried tangerine peel: 1 piece
Cinnamon bark: 1 piece (1x1cm)
Licorice root: 3 slices
Star anise: 2 pieces
Fennel seeds: 1 tsp
Cloves: A pinch
White cardamom: 2-3 pieces (optional)
Steps
Lightly crush spices if desired.
Add to pot with water and rice wine (about 2L); boil then simmer 1 hour.
Stir in light/dark soy and rock sugar until dissolved.
Blanch ingredients, then braise 20-40 mins on low heat.
Tips: Galangal enhances de-fishing; "revive" reused liquid with 1/3 new spices.
3. Five-Spice Braising Mix (Simple version for eggs/veggies)
Ingredients
Star anise: 2 pieces
Fennel seeds: 2 tsp
Sichuan peppercorns: 2 tsp
Licorice root: 6 slices
Cinnamon bark: 1 stick
Grains of paradise: 1 pod
Dried tangerine peel: 1/4 piece
Steps
Bag spices, boil in 12 cups water for 30 mins, remove bag.
Add soy sauces, rock sugar, ginger, and scallions; bring to boil and season.
Soak or simmer ingredients 15-30 mins.
Tips: Balanced aroma for beginners; add monk fruit seeds for subtle sweetness.
Teochew Braising Liquid Recipes
Teochew braising liquid (also known as Chaoshan braising water) is renowned for its soft, fragrant, and mellow profile—rich yet not overly salty. It's ideal for braising goose, duck, meats, eggs, or tofu. Key is the galangal (nan jiang) for soulful flavor; reuse the liquid for deeper taste over time. Below are three classic recipes, scaled for 18 lbs water; adjust to preference.
1. Basic Teochew Braising Recipe (For beginners, emphasizing clarity)
Ingredients
- Star anise: 15g
- Galangal: 150g
- Cinnamon: 10g
- Fennel seeds: 8g
- Grains of paradise: 10g
- Cloves: 5g
- Dried tangerine peel: 10g
- Licorice: 10g
- Monk fruit: 2 pieces
- Lemongrass: 30g
- Garlic: 30g
- Dried shallots: 15g
- Coriander roots: 3 bunches
- Seasonings: 200ml light soy, 50ml dark soy, 100g rock sugar, salt to taste, 50g goose or pork fat
Steps
- Rinse spices and tie in muslin bag.
- Boil 18 lbs water with galangal, garlic, shallots, lemongrass; simmer 1 hour.
- Add bag, seasonings, and fat; simmer 30 mins until sugar dissolves.
- Blanch ingredients, then braise low heat 20-40 mins; soak off heat.Tips: Galangal is essential for freshness; store refrigerated, refresh with new spices.
2. Cherished Teochew Recipe (30-year heirloom, for goose/duck)
Ingredients
- Star anise: 20g
- Galangal: 100g
- Cinnamon: 15g
- Grains of paradise: 5g
- White cardamom: 10g
- Cloves: 5g
- Licorice: 10g
- Dried tangerine peel: 10g
- Monk fruit: 1 piece
- Bay leaves: 5
- Garlic & shallots: 50g each
- Seasonings: 100ml fish sauce, 50ml rose dew, 150g rock sugar, salt to taste, 100g goose fat
Steps
- Lightly crush spices with galangal, garlic, shallots; add to pot.
- Boil water, add seasonings and fat; simmer 2 hours to meld.
- Strain, blanch ingredients, braise 1 hour or until tender.
- Serve with pepper麻 mix.Tips: Goose fat dissolves fat-soluble spices for richer aroma; skip shaoxing wine to avoid sourness.
3. Simple Home Teochew Recipe (For eggs/veggies)
Ingredients
- Star anise: 10g
- Galangal: 80g
- Cinnamon: 8g
- Fennel seeds: 5g
- Grains of paradise: 5g
- Cloves: 3g
- Dried tangerine peel: 5g
- Licorice: 5g
- Lemongrass: 20g
- Monk fruit: 1 piece
- Seasonings: 150ml light soy, 80g rock sugar, salt to taste, 30g pork fat
Steps
- Bag spices, boil with galangal 40 mins.
- Add seasonings and fat; reduce.
- Braise ingredients 15-30 mins low heat; steep off heat.Tips: Balanced for novices; monk fruit and licorice add natural sweetness.
🥘 Recipe： (included in the pack)
Braising Ingredients: 1 portion of braising liquid (place in a fish soup bag and secure the bag), garlic, shallots, ginger, scallions, salt, rock sugar, Shaoxing wine or rose wine, dark soy sauce, and light soy sauce. Add 2 to 3 liters of water.
Cooking Instructions: First, chop the garlic, shallots, ginger, and scallions until fluffy and sauté in oil until fragrant. Then add the water. Bring to a boil, then add the salt, rock sugar, Shaoxing wine or rose wine, and braising liquid. Simmer for approximately 30 minutes (no more than 45 minutes). Remove the braising liquid and refrigerate until ready for use. For dark braising, add dark and light soy sauce. For white braising, simply add salt or fish sauce to water (you can add pork belly, dried shrimp, or dried scallop water to enhance the flavor).
Storing the Braising Liquid: Bring to a boil after each use. Allow to cool, then refrigerate until ready for use.
🔅Notes:
