Forest Star Anise 100g 山林八角 100克

£5.90

Growing in the wild. Rich aroma, licorice flavor and sweet flavour spice. 

Produced in old-growth forests of Bama, Guangxi’s longevity hometown, it is free of pesticides, chemical fertilizers and other pollution and has superior quality.  It is also free from sulfur during processing.

It is wild-grown and naturally sun-dried.

It can be used in stew, stir-fry, seasoning etc. It helps to increase the aroma of dishes no matter it is vegetables, meat or seafood.

野生成長,芳香濃郁,味辛甘,好香料。

產於廣西巴馬長壽之鄉的原始森林,無農藥化肥等污染,品質優越。

生產方式﹕野生生長,自然晾曬

安全健康 :無進行硫磺熏制,放心調料。

食用方法: 燉、炒、醃、鹵等皆需用到,可去腥增香。

6 in stock

SKU: NL027 Categories: , Tags: ,

Description

Star anise has a warming property, which is beneficial for vegetarians and vegans.

Stew | With meat or vegetable, adding some star anise when stewing will make the taste more mellow.

Stir-frying | Stir-frying the star anise first, then add the vegetables.

Loshui | Combined with other spices to make marinade, increase fragrance.

Seasoning | Add star anise for seasoning which add unique flavour and aroma.

Star anise oil | Heat the oil and fry the star anise until you smell the aroma.  It can be mixed with spring onions and ginger.

Spices powder | Grind star anises with other spices. Use it for seasoning or baking to enhance the flavour.

Note: Use 1 to 2 pieces is enough or it will be too strong.

Origin: Hechi, Guangxi, China

Weight: 100g

Recipe reference

Stew potato

Ingredients:
2 potatoes
1 carrot
Dried Shiitake/ fresh mushrooms
1/2 tsp of salt
2 tbsp of soy sauce
1 tsp of raw/ muscovado sugar
1 wild star anise

Cooking Method:
Soak the dried Shiitake until soft and cut it into cubes. Clean and cut the potatoes and carrots.
Heat pan, add oil, add a star anise and stir-fry until you smell the aroma. Add potatoes, carrots and mushrooms. If using fresh mushroom, it will be added after the potatoes are cooked.
Add water to almost cover the potatoes and cook over medium-low heat for about 15 minutes.
When it is done, add salt, soy sauce and sugar to sauteed until the sauce is thickened. Ready to serve.

八角屬溫熱性質,可綜合蔬食寒涼的問題,素食者尤其適合多使用。

燉 | 無論是葷素,燉菜時加入點八角,會使味道更醇香。

炒 | 炒菜時先用八角熗鍋,然後再加入菜炒。

鹵 | 搭配其它香料做滷汁,香。

醃 | 醃製一些食物時,加入八角別具風味哦。

香料油 | 將油燒熱,放入八角炸出香味。適合搭配蔥薑拌菜用。

香料粉 | 搭配其它香料磨成粉,拌餡、做餅等時可以加入,增香味。

 

要注意,每次八角的使用量不宜太多,1~2個就好,不然八角會搶了主料的風味。

 

產地﹕中國廣西河池

重量: 100克

菜譜參考

紅燒馬鈴薯
食材:
馬鈴薯2個
紅蘿蔔1根
乾花菇幾朵或新鮮菇菌
鹽半茶匙
醬油2大匙
原糖/黑糖 1大匙
八角1個

做法:
花菇泡軟身後切粒。馬鈴薯和紅蘿蔔去皮切粒/塊。
燒熱鍋,下油,放入八角炒香,加入切好的材料,翻炒一下。
加水快要浸過馬鈴薯 ,中小火煮約15分鐘。
馬鈴薯熟就加鹽、醬油和糖調味,收汁即可出鍋

 

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Additional information

Weight 0.15 kg

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