What seasonings are used to cook meat? What are the seasonings for cooking meat

Seasoning: soy sauce, garlic paste, pickled leek flowers, soy tofu sauce, chili oil.

1. Wash the pork belly, put it in the pot with the skin side up, and add the white green onions, ginger slices, ingredients and water that has not covered the meat. Cover and bring to a boil over high heat, then turn to low heat and cook for 60 minutes, remove and drain the water, and let it cool thoroughly.

2. Put the leek flowers, minced garlic, minced chives, chopped coriander, soy sauce, red bean curd, chili oil and sesame oil into a bowl, stir well and set aside.

3. Cut the cold pork belly into thin slices, neatly stack them on a plate, then pour the mixed sauce on top and garnish with chives or coriander leaves.

There is salt in both soy sauce and leek flowers, so there is no need to add additional salt. Wait until the meat is cool before cutting, it will be very easy to cut into thin slices. The broth left over from boiled meat, don't waste it, in the Spring Festival party, whether it is burned, stir-fried, stewed, stewed, it is the best companion for freshness.

Beijing's traditional famous dishes, the meat is fragrant, fat but not greasy, mellow taste, and it is best to be eaten with lotus leaf cake or baked cake. This dish was founded in the Manchu people at the end of the Ming Dynasty, with a history of more than 300 years, and was introduced to the people from the palace after entering the customs in the Qing Dynasty. Beijing's "Casserole House" restaurant is the most famous for making this dish.

Legend has it that in the sixth year of Qianlong in the Qing Dynasty (1741), when the casserole was first built, it used a large casserole with a diameter of 133 cm to cook meat, and only one bite of pig was entered every day.

The seasonings for boiling meat include green onions, garlic, etc. Green onions can be fresh, garlic is used to remove the smell of fish and sheep, Sichuan pepper is used to remove the peculiar smell of any meat, star anise and anise, which has an antibacterial effect and is also deodorized, cumin is the best to stew fish, ginger and cinnamon are also like this, to improve the taste and remove the peculiar smell, can not be put more, the ancestors handed down these condiments in addition to seasoning, but also with the meaning of traditional Chinese medicine ingredients food supplement, the vast majority of them are hot and hot, and it is useless to eat more.

Sichuan pepper, spices, tangerine peel, cardamom, bay leaves, etc. If you want to make any dishes, look it up on the Internet, correspond to the dishes you like to make, just put the seasonings you like and make them a few more times.

1. Star anise: also known as "big material", the real name is anise, the aroma of star anise is domineering and rich but not choking, the effect of removing the meat smell is good, it is widely used, as long as it is heated, the aroma of star anise can be volatilized, and the longer the heating and simmering time, the longer the star anise fragrance lasts and is stronger, when making braised meat or stewed meat, as long as star anise is added, the flavor of star anise is particularly easy to be identified, both fragrant and sweet.

2. Cinnamon bark: Cinnamon bark is commonly used, and it is indeed the bark, cinnamon bark contains cinnamaldehyde, the effect is similar to mothball, it has the wonderful use of antiseptic preservation and inhibiting the growth of mold, and it also has the effect of relieving greasy and fishy blending, and the taste is sweet and slightly spicy, so when making lo-mei, some cinnamon bark should be added, so that the lo-mei soup can be stored for 2 3 days, and at the same time, the cinnamon bark is ground into powder, which is a natural flavoring agent for baking, and cinnamon bread who eats and loves it.

3. Bay leaves: The leaves belonging to the laurel tree, containing linalool, have a strong aroma, but are softer than cinnamon, more like a hint of exotic sweetness, and are also a good partner for stewed meat.

Pork belly, rice wine, green onion, ginger, garlic, star anise, Sichuan pepper, fennel, bay leaf, cloves, cinnamon, dark soy sauce, sugar.

1. Cut the pork belly into cubes.

2. Put the meat in a pot and heat it over a fire to reduce the moisture in the meat.

3. After the water is steamed dry, add rice wine, simmer for a while over medium heat, then add a small amount of water, green onions, ginger, garlic, star anise, pepper, fennel, bay leaves, cloves, cinnamon, etc., heat until eight mature, and put in salt.

4. Heat over low heat until the water is almost dry, then add a small amount of sugar, dark soy sauce, or a small amount of monosodium glutamate, and you can get out of the pot.

Fennel seeds, star anise, Sichuan pepper, grass fruit, cinnamon, dark soy sauce, salt, sugar, oil, etc. (if you go to the vegetable market and buy dry goods, the store will also help you match.) —）

Ingredients: Pork belly, cut into pieces 1,5 cm thick and 2 cm wide, wrapped in gauze for spices and tied with thread, like this, leaving a long thread.

Boil a pot of boiling water, put the meat pieces and ginger slices into the boil, and wait for a layer of white foam to rise in the pot. The purpose is to remove the smell and oil. Strain out the foam and moisture and set the meat aside.

Put oil in a saucepan, add sugar, and stir-fry with a spatula. Be careful not to burn it and sauté until golden brown. Pour in the meat, the syrup will color the meat well.

Add seasoning, salt, dark soy sauce (dark soy sauce), and some water, put the sand cloth bag in, and put the thread on the outside of the pan.

Cover the pot and simmer for 1 hour, paying attention to the moisture in the pot.

Pork can be seasoned with the following seasonings: bay leaves, cardamom, grass fruit, cumin, black pepper, etc. The bay leaf is the leaf of the laurel tree, and its aroma is very strong.

The aroma of cardamom is particularly special, and it is an indispensable spice for beef stew. The grass fruit is oval-shaped, with plenty of aroma and so on.

The seasonings for boiling the big meat are: bay leaves, cardamom, grass fruit, cumin, black pepper, etc.

1. Bay leaves. Bayberry is the leaf of the laurel tree, which has a very strong aroma and is the best choice for boiling large meat.

2. Cardamom. The aroma of cardamom is special, and it is an indispensable spice when cooking large meat.

3. Grass fruit. The grass fruit is oval in shape and has a lot of aroma, so it should be simply fried over a fire before cooking.

4. Cumin.

Cumin, its aroma can stay on the beef for a long time, and you can put some when cooking large meat.

5. Black pepper.

Black pepper (scientific name: pipernigrum) is a flowering vine in the family Piperaceae, also known as Kurokawa, native to the Malabarcoast of India. It has a fruity and spicy flavor and is one of the first spices used by people.

1. Star anise: also known as "big material", the real name is anise, the aroma of star anise is domineering and rich but not choking, the effect of removing the meat smell is good, it is widely used, as long as it is heated, the aroma of star anise can be volatilized, and the longer the heating and simmering time, the longer the star anise fragrance lasts and is stronger, when making braised meat or stewed meat, as long as star anise is added, the flavor of star anise is particularly easy to be identified, both fragrant and sweet.

2. Cinnamon bark: Cinnamon bark is commonly used, and it is indeed the bark, cinnamon bark contains cinnamaldehyde, the effect is similar to mothball, it has the wonderful use of antiseptic preservation and inhibiting the growth of mold, and it also has the effect of relieving greasy and fishy blending, and the taste is sweet and slightly spicy, so when making lo-mei, some cinnamon bark should be added, so that the lo-mei soup can be stored for 2 3 days, and at the same time, the cinnamon bark is ground into powder, which is a natural flavoring agent for baking, and cinnamon bread who eats and loves it.

Essence of chicken. Seasonings are auxiliary products that people use to prepare food and other products. It includes a variety of single seasonings such as soy sauce, salt, and soy sauce flavors, as well as compound seasonings such as chicken essence seasoning.

There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc.

Condiments for seasoning, seasoning usually refers to natural plant spices, is a general term for star anise, Sichuan pepper, cinnamon, tangerine peel and other plant spices, compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept, and condiments include soy sauce, oyster sauce, monosodium glutamate, essence of chicken, and also seasonings.

Savory Seasoning: Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable.

The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago. Savory seasonings include: soy sauce, salt, and sweet sauces.

Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors. Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect.

In Chinese cooking, sweetness is used more in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce". Natural sweeteners such as honey exist in nature and have long been consumed by humans. The oracle bone inscription unearthed in Yinxu has the word "honey".

By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet seasonings include: honey, sugar, caramel sugar.

Sichuan pepper, star anise, cinnamon, grass fruit, bay leaves, ginger, cumin.

See what kind of meat you're cooking? The general ones are big ingredients, peppercorns, ginger, chili peppers, fennel, cinnamon and so on.