Fragrant Plant (Pai Cao)
火鍋が腐らない！？スープを守り香りをまとめる裏方の草
Description
Dried plant of the primrose family with a faint sweet aroma. In Sichuan hot pot and Lu Shui, it serves a highly practical chemical role: 'preventing the soup from spoiling and stopping the oil from foaming', making it a pro-exclusive behind-the-scenes spice.
Classification: Ultra Hardcore, Spice, Medicinal, Pai Cao, Lu Shui, Hot Pot, Preservative, Secret Ingredient
Shops selling Fragrant Plant (Pai Cao)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried whole plant of Lysimachia fragrantissima
Instructions
- [Typical Uses]
- [Chongqing Hot Pot Base]: Always add a few grams when boiling beef tallow and spices to prevent burning and oxidation.
- Add as a preservative to Lu Shui (Master Stock) replenished over years.
Learn more Substitutes, pairings, tips
Key spices
Faintly sweet、slightly dusty dried grass aroma
Substitutes at Japanese supermarkets
(Irreplaceable. Omit as it is not mandatory for home cooking)
Pairing
Chongqing Hot Pot / Lu Shui (Master Stock)
Trivia
Chongqing hot pot shops boil massive beef tallow daily; without Pai Cao, the oil oxidizes, foams, and degrades in flavor.
Eating tips & etiquette
A crystallization of ancient science and wisdom, added not for aroma but to 'preserve soup quality'. Over-adding makes the dish medicinal.
Allergen
None