How to Make Chinese Five Spice (五香粉)
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- Опубліковано 1 тра 2020
- How to make some homemade five spice powder! A quick video - there's not all that much going on here - but we figured it'd be a useful one to have in the back-catalog.
INGREDIENTS:
- Star Anise (八角), 1
- Sichuan Peppercorn (花椒), 1 tbsp whole peppercorns
- Cinnamon a.k.a. Cassia bark (桂皮), 1/4 stick
- Fennel seed (小茴香), 2 tsp
- Cloves (丁香), 4 whole cloves
Obviously there's a ton of different mixes, I'll list out some others in the notes below.
PROCESS:
1. Optional: Toast your spices. Over a low flame toast the star anise, cinnamon, and clove for ~3-4 minutes, then add in the fennel and toast for another ~3 minutes.
2. Grind using a coffee/spice grinder or mortar. Pass through a fine mesh sieve.
3. Take the remaining coarse bits and grind those again. Then pass everything through the sieve again. Either discard the coarse bits, or save them for something like tea eggs to flavor the liquid.
The mixed herbs video I showed is from the always excellent French Cooking Academy. Like this though, there's not a ton going on in that video (and it's one of his older ones)... but here it is regardless:
• How to make fresh mixe...
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Навчання та стиль
Hey, so I know this one was a quick one. We’re all in on our next video, Lamian, but it’s been a *lot* of testing. Good news is that we’ve found a way that people (with a bit of elbow grease) can make Lamian abroad. Bad news is that it’s taken a *lot* of our time. So yeah, this one was a quick one I know, but I figured it’d be useful to have in the back-catalog.
As I said, there’s a lot of different possible mixes. In hindsight we probably should’ve shown a few possibilities for you instead of just one, but hey, we’re still in the throes of the aforementioned Lamian obsession. So I’m going to cheat a little.
This website (in Chinese) has a ton of different five spice mixes: www.haocai777.com/Article/ruchu/13279.html
I’m… just gunna be lazy and translate them for y’all.
MIX #1: Cinnamon, 70g; Sand Ginger/Kencur, 70g; Clove, 70g; Nutmeg, 120g; Sha Ren, 600g
MIX #2: Cinnamon, 120g; Sand Ginger/Kencur, 440g; Clove, 220g; Nutmeg, 110g; Sha Ren, 110g
MIX #3: Star Anise, 100g; Cinnamon, 100g; Acanthopanax Bark/Wu Jia Pi, 100g; Clove, 50g; Fennel seed, 300g; Licorice root, 300g
MIX #4: Star Anise, 500g; Sichuan Peppercorn, 500g; Cinnamon, 500g; Chen Pi/Dried and aged Mandarin peel, 1500g; Tsaoko/Chinese Black Cardamom, 750g; Sha Ren, 1000g
MIX #5: Star Anise, 520g, Cinnamon, 70g; Sand Ginger/Kencur, 100g; Licorice Root, 70g; Sha Ren, 40g; White peppercorn, 30g; Dried Ginger, 170g
MIX #6: Sha Ren, 60g; Clove, 12g; Nutmeg, 7g; Cinnamon, 7g; Sand Ginger/Kencur, 12g
MIX #7: Star Anise, 20g; Dried Ginger, 5g; Fennel Seed, 8g; Sichuan Peppercorn, 18g; Chen Pi/Dried and aged Mandarin peel, 6g
MIX #8: Star Anise, 52g; Cinnamon, 7g; Sand Ginger/Kencur, 10g; White Peppercorn, 3g; Sha Ren, 4g; Dried ginger, 17g; Licorice Root, 7g
MIX #9: Sichuan peppercorn, 20g; Star Anise, 20g; Fennel Seed, 10g; Cinnamon, 10g; Clove, 8g
So obviously, with some of those you’d have to scale things… knock off a 0 or two. Looking at those, I think I’d probably like mixes #7 and #9, so if you want to play around and experiment… that’s where I’d personally start.
Note that our video uses a mix that’s particularly heavy on fennel and Sichuan peppercorn, because that’s what we prefer. I feel like some of the cinnamon/clove heavy mixes can be a bit… earthy if that makes sense? Ultimately, it’s all a matter of personal preference.
Thanks for making this video. Could you please make some recipes using Chinese 5 spice powder (or whole spices), I noticed there aren't many authentic recipes online using them.
Seeing kencur here is something that I didn't expect 😅
So, it's kinda like Middle Easter ras-el-hanout, that varies from spice vendor to spice vendor.
Did you guys read Tim Chin's Serious Eats article about lamian using nutritional yeast? Some interesting dough science in there.
@@nelumbonucifera7537 Haha yeah, happy he went over the science so we don't have to! There's some similarities in approach, but we think y'all will like the end result of ours better :)
Same goes for Indian/Pakistani/Bangladeshi Garam Masala there are ofc multiple variations of said base spice mix prepared in the same way. Not to mention the extra variety of various masala's for various different cooking from any to specific fish/veg (usually a legume veg) etc.
Moroccan Ras el Habout is the same, with every spice shop having it's own different blend.
I have about 6 Indian cookbooks. None of them call for curry powder, instead they list the individual spices needed to make the dish.
Five spice powder is different from Masala. Five spice powder does not contain turmeric powder and chili powder. In China, five spice powder and Masala are completely different things.
@@David_Tglad you noticed. Curry powder, even use of the word curry to describe the various gravies, is a British invention. The powder has all the wrong proportions and is unusable.
Hey Guys. My wife and I are Vegans in the UK. I have watched mostly all of your videos and they have taught me so much! just wanted to send you a heartfelt thanks as my Long Yeo (so sorry for the clear spelling error!) technique is now on point and I get so many inspirations from your videos with easy protein subs. Thank you and please keep the knowledge flowing 💚
My favorite use for five spice powder is to add it to braising pork belly. Taiwanese braised pork rice is better with it than without.
adrianlindsaylohan Braised Pork? Isn’t that going be quite dry.
Differential Equation Um... no?
@@differentialequation9471 Pork belly is full of fat, and becomes melt in your mouth when braised for long enough!
@@adrianlindsaylohan Looks like I use the wrong cut of the pork.
I also like the taste of five spice in Cantonese roast pork belly (siu yuk) ^_^
"We like to toast our spices, I don't know if anyone else does but we do"
*India has entered the chat*
I've made a drinking game of every time Chris says "So, right." Now that Steph has started saying it, too, my recipe notes are going to get even messier.
Your channel is among the very best on youtube for chinese cooking. With just you guys and Jeremy at School of Wok, everything is solidly covered! 😁
Your pup is so cute
I like using 5 spice to season rice. Just a pinch of it for the cooker. It's subtle but I like the fragrance.
I love this channel keep up the good work guys! greetings from taipei
Just about to make some Five Spice but thought I would see if I saw anything new here. Was just wondering if I should heat my spices up first. This was the perfect video! Thank you!
I grind a lot of spices that way and I’ve had a lot of luck with holding down the top of my spice grinder while simultaneously shaking it for approximately one minute to achieve a pretty uniform grind size.
I find your videos very relaxing.
I go to Chinatown to buy it when I’m lazy, and I know it’s 五香粉 😂
But buying those ingredients and then cooking them and grinding them...so much more awesome.
What I do when I’m in the uk is I add the store bought 5 spice, smell it, then add in my own loose spices to adjust the ratio and/or additional ingredients. This way I save a lot of precious spices I had flew in from China
That's awesome!
I'd always wondered if "five spice" was really more of a regional kind of blend, and your showing herbes de provence is a great analogy - it's not a one-size-fits-all blend.
I absolutely LOVE red cooked chicken, and those spices (or most of them, depending on the recipe) are very prevalent, but using a premade "five spice" seemed to yield a less flavorful outcome, as opposed to using the individual spices themselves.
Yeah the analogy's not perfect because (1) dried spice mixes are way better (in general, depends on the herb in question) than dried herb mixes and (2) in French cooking there's that categorization of herbs for fines herbes vs bouquet garni (3) within those categories there's a bit less of a diversity of mixes and (4) herbes de provence as a mix has its own weird history. But it's the closest I could think of :)
the like to view ratio on this is already steller! good job guys.
I'm so glad this channel exists
i have all those ingredients and haven't used them. now im going to make this. thanks.
loved the music at the end of this video! super cute :)
Legit. I was looking for a recipe for this and you uploaded and saved my butt!
I tend to make my five spice fresh each time I cook. That maximizes the flavor and I get to control the flavor to the dish.
Another great video, thank you! can you do a similar one for 四季粉? Keep the videos coming!
good video. A more common use westerners might find for five spice powder is it use it to enhance frozen premade "chinese" dinners such as bags of orange chicken or teriyaki chicken. when im having company and am in a hurry, I add five spice, ground white peppercorn, garlic powder, toasted sesame oil, ginger powder, and optional MSG to a cheap frozen bag of orange chicken. by itself, the bagged frozen chicken taste like a slurry of sugar and vinegar, but with the spice mixture added it taste's better than takeout and my guests always ask for the recipe. the same spice mix is great on frozen chicken tenders or as a rub for chicken wings.
seems almost identical to garam masala. Usually it's a bunch of whole spices that are added to the dish at the start and loosely add 'heat' to a dish with large regional variations. The powder form is only really used as a finishing spice or sometimes as a component of a marinade. Even the ingredients are pretty similar with the exception of sichuan peppercorn
This is so helpful 👍🏽 thanks for sharing!
Thanks, I think it will be fun to toast and grind some up, using a mortar and pestle!
This is great guys! Thanks!!!
wow thank you for sharing this, great video!
Dude, read my mind, we were just wondering if we could make our own and if we should toast/not toast...
Yeah! Definitely play around with it too. You can take a look at the alternative mixes in the pinned comment and add a bit of what you like. Actually, now that I'm thinking on it, I think I want my next batch to include ginger and Chen Pi...
Best first liked comment i've seen in ages! It's a prob in the western markets that some whole spices I.e. the seeds will come packaged pre roasted.
Which is a prob I've faced with whole spices packs raw, whilst some already roasted, takes a bit of visual learning to distinguish the two.
@@ChineseCookingDemystified 给我看‥你用的陈皮
When it comes to spices, when in doubt, always toast! It releases the essential oils and activates new compounds for both taste and scent. That said, it also makes them lose those flavors faster, so it's best done either right before cooking, or for spices/mixes you use enough of regularly that you never have some sitting around for too long.
Is it possible to do a video on chiu chow style chili oil? To my knowledge, its the type of chili sauce/oil I find in a lot of Cantonese restaurants in the US and I'm craving an authentic version of this since I'm stuck at home. Keep up the great work guys!
I will like every video that includes the dog.
Add it to spiced cake. Very yummy
Never knew I needed a shirt more than I need the cat butt shirt
If we ever sell merch, I'll definitely add that t-shirt to be one of the items.
The dog says "That's were the yummies come out".
I do enjoy your channel! I have learned many amazing things especially on product knowledge, techniques, and points of authenticity with the wonderful culture of the Chinese cuisine. In the very complete, yes, it even has a wet market, local Chinese grocery, I feel at home and knowledgeable when shopping there....thanks to the two of you and all your hard work at putting these videos together.
Steph's tees crack me up. I remember that from a chalkboard I think when you had blondie in china visiting.
Hahaha, sharp eyes. Yes, I took a picture of it because we were not keeping that board when we moved to Shunde last year. And that's a great picture for a t-shirt.
Omgosh!! Been thinking about if this is a thing.. all day.
Excellent video🙏
That's the most adorable cinnamon stick I've ever seen
cool video, i have wondered this myself
Good Morning Demy, I'm Egyptian but have a Fascination with International cooking,backing & whatever else! Where can you suggest for other cooks enthusiasts to purchase these Asian spices in this UA-cam cooking Video?
Five spice powder is godly.
What the heck was that plug doing waving hello at 2:27
lol
Hi, thanks for all your videos it's amazing channel I really enjoy it. Do you have a recipe for 臊子面? It's really great dish .. :-)
I like the new ending music
Thanks sweet people, now I can spice up our food yum yum
Is it possible to make a video about salted duck eggs?
下次可以介绍一下十三香怎么做吗
Thanks!!
Thanks!
Made my own 5 spice the other day for char siu. Didn't have fennel so it's 4 spice instead.
roasting your spices first smells nice, so even if it doesn't cahnge the taste, at least you will have a nice smelling house! :D
In the French kitchen you have " 4 spices" (a better comparison than herbes de Provence etc.) which is pretty the same.
Thym&bay leaves etc. is classic in French (W.European) dishes but in my eyes certainly not the same.
Yeah the thing is though that '4 spices' are (1) more or less set in stone, with a very narrow range of alteration and (2) I wanted to emphasize that often 'five spice' was whole spices tossed into stuff, instead of a pre-packaged mix or whatever. I know the mixed herbs analogy wasn't perfect, but I wanted to communicate that five spice is more than a powder you buy at the supermarket.
I like the new outro song
"I love cat butt"?!?! Great t-shirt and even more fantastic channel - you have taught me, and many others, I am sure, many top recipes that I did not know. Simply amazing. Thank you very much.
It's my fav ingredient for meat.
I can't agree with what you side in the minute 3:00. In Shaanxi and Henan Province, 五香粉 Five-spice powder or 13-spice powder was put into every stir fried dishes, for the flavour of the noodles and for the fillings of the dumplings.
Wow!!!!
I really liked you recipe and tips. Almost all recipes in YT are for a big quantity of powder that last of a couple months (or years) and become tasteless.
But really don't know how to use my 5 spices powder... Sometimes I put it in chicken or pork... But it's a very uncommon flavor for me and I have not found yet the good way to use it.
-Use with salt for roasting chicken/ pork (siu yok/crispy crackling pork)
-Add into a soya based Lu shui pork or chicken, augmented with garlic and ginger.
-Marinate japanese styled candied eggs/hanjuku in lu shui
-Taiwanese style Lu rou (braised pork) rice
-Char siew
-Fried 5 spiced pork rolls in beancurd skin
@@bbtan thanks a lot! i will try some of thesse uses!
sorry for the necro post but the thought just occurred to me while watching this video. do you guys have a video on dry dips, like the one you mentioned or could you direct me to some reading material on the subject? a search in another tab yielded only endless chilli oil recipes.
Oh no, there's a Schnauzer! Now I have to love this channel even more :(
I got to ask but does the "spice grinder" AKA Coffee grinder ever get cleaned or do you leave it to build up a blend?
It gets cleaned, but uh... usually not overly well, to be completely honest.
A tip I've heard and tried is to grind a tablespoon of rice in between very diff spice blends ur grinding to 'clean' it if ur worried about competing flavors. Hadn't worked it too bad in my opinion. Hope that helps.
I've gone through a few coffee grinders. Some spice oils (eg. eugenol) will soften the polycarbonate lid, causing particles to become embedded and rendering it practically uncleanable. I've taken to grinding cloves separately in a mortar or manual burr grinder.
@@tequilyps I've heard salt works too, but it's kinda hard on the blades but picks up oils a little better. I'm sure out there, there's some bourgey all glass & stainless steel spice grinder that's way easier to clean.
Grinding bread and wiping out also works. But only to a point. I've accumulated a few grinders over the years and I now use three, each dedicated to a different task. One grinder is dedicated to "sweet" spices only - cloves cinnamon, fennel etc. Another grinder solely for peppercorns. I never need to clean these. The third is for more general spice mixtures that may have cumin, red chiles, garlic or components that stain or have a strong flavor that persists in the grinder. This is the one I'll clean out occasionally. I also have two mortar/pestles, sometimes they're the best for the job. 🤠
Please share the recipe for “ tudou shaokao”
It's called ngo hiong here in Indonesia, most probably hokkien
0:45
While I totally 100% understand and agree
Alot of Cajun cooks use a surprising ammount of spice/flavor mixes. Tony smasherys is pretty ubiquitous in Cajun kitchens for instance, but my 'alot' doesn't a verified fact make.
I think he is talking more about using that spice mix and then calling your dish "Cajun" or "Italian" because it has it in it, rather than having a problem with the blends themselves. And Tony's rocks.
We don't have red sichuan peppercorns we have the green ones would that be ok
Similar idea to Garam Masala however where there might be 5-7 spices in Chinese 5 spice there could be up to 30 in the Indian variant.. People get this very wrong thinking there is only one garam masala there isn't there are many for different styles/types of dishes and they range from region to region. Making home made anything usually is way better than the shop bought alternative USUALLY!!! :-)
The bag of garam masala I use has like 30 spices and I haven’t even heard of half of them lol. Definitely the better of the premade garam masalas I’ve tried though
Thank you! How is the "kind of dip mixing with salt ...(to) go with deep fried stuff" written - 五香??腌?
@
Lassmiranda Dennsiewillja
EDIT: 五*香*淮盐, there was a typo in 五香.
@@ChineseCookingDemystified Thank you very much again!
Please do Chinese style tomatoes and eggs
Being cajun that pasta dish hurt my soul to see 😭😭
So, a quick question: Whenever I eat Szechuan Peppercorn, I have no adverse reactions but, whenever I've handled them, myself, I start to breakout. I've eaten it many times with no problem, but perhaps my skin may be sensitive to it? Would you be able to provide me with some insight?
Never heard of anything like that, maybe an allergist might have better insights than me? It's alright if you wear gloves?
@@ChineseCookingDemystified Thank you for the reply! And strangely enough, if I handle them even with gloves, my neck and ears start to become irritated by it. But, at the Sichuan restaurant I have no problem consuming them. Also, I love these videos, by the way. They're so informative and are such a positive outlet in these tumultuous times. Thank you! :3
Sincerely, Salvador
Like a masala.
haven't made fu chi fei pian yet???
There's a seasoning I make by mixing five spice, msg, sugar and salt, but it always tastes better if I fry the salt in a dry pan or wok until it goes light yellow or brown. Why does this make it taste better? At first I thought it was just placebo but even my parents can tell when it's been cooked first or not. I can't find anything online about this.
Fry the salt? I'm so intrigued. How does that even work?
My theory: (1) the salt helps the five spice powder heat up slowly and evenly, so in essence you *are* toasting your spices, albeit after grinding instead of before and (2) the sugar caramelizes. Just my best guess based off what you told me :)
@@ChineseCookingDemystified ye could be because the salt is usually hot after adding it to the other ingredients.
Now next in my video dish with five spice...
wtf is Steph's shirt
It's a... Steph original
It's hilarious! I love it 😂🤣
It's a thing, Japanese love it too, check it out: www.amazon.co.jp/%E3%81%AB%E3%82%83%E3%82%93%E3%81%9F%E3%81%BE-%E8%8A%B3%E6%BE%A4-%E3%83%AB%E3%83%9F%E5%AD%90/dp/4426120993/ref=pd_aw_sbs_14_1/357-3231749-6507565?_encoding=UTF8&pd_rd_i=4426120993&pd_rd_r=358d7f30-c52f-4bf8-b5fa-0a4df69faf38&pd_rd_w=n572H&pd_rd_wg=ugMCc&pf_rd_p=bff3a3a6-0f6e-4187-bd60-25e75d4c1c8f&pf_rd_r=H9961QFQJSFFV55EZ37E&psc=1&refRID=H9961QFQJSFFV55EZ37E
-Steph
@@ChineseCookingDemystified
I just have to point out that that book is specifically a collection of testicle photos. "Cat balls. Fluffy, cute. Somewhat, embarrassing"
Thanks for the cooking tips. If you could add some vegan recipes, we'd appreciate that.
Great video....
Her t-shirt says: "I love catt butts" ... that is cool "I love Newfy noses".
How can make szechuan souce
👍👍😘
Demystified,yah because you got Chinese girl 🤣😂. Thanks
I use it as a secret ingredient when I make pork carnitas
It does go so well with pork.
XieXie ni 🙏🙏🤓
Yeah, italian and cajun spice; made out of fresh ground italians and cajuns
Don't give away the secret, Dude!!!
He sounds like swagkage
he sounds like swagkage
我也在深圳呀😁😁
我们去年9月搬到顺德啦
I like more cinnamon in mine.
I know my little female cat loves cat butt, and my large male cat, loves, that she loves cat butt too. Mr. Kitty raises his tail, in salute!!!😺😺😺🐱👤
👍👏👏🇷🇴
'scuse me but it's not erbs, it's herbs, there's a letter h at the start
Dooooooge!
Plz share the quantity
CAT❤BUTT
Ok
it's called five spice but can have up to 10 different spices at any time.
why don't they call it five-to-eleven-spice powder
Chinese five spice seems to go really heavy on the licorice flavor.
Garam masala Ni hao ma
omg that cat butt shirt
Most store bought spicy has to much 5 star .