When making braised pork, what spices do you need to put in order for the meat to be fragrant and fl

Braised pork is very simple Braised meat is better than the outside 1: Cinnamon for braised meat Cover the fishy smell and smell of meat 2: White sugar is used to improve freshness 3: Star anise for braised meat is the soul 4: The clove fragrance is very strong The trick of braised meat.

If you make braised pork, remember to put these four spices, the braised meat is fragrant and flavorful.

Green onion ginger garlic, green onion ginger cut into cubes. Spices generally include: grass fruit, Sichuan pepper, bay leaf, star anise, ginger, cinnamon, kaempfera and so on.

Other excipients are: edible salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, white pepper, etc.

Clean the pork belly, cut it into pieces, pour in cooking wine, light soy sauce, salt, rock sugar, white pepper, and marinate for 12 hours.

Soak grass fruits, Sichuan pepper, bay leaves, star anise, ginger, cinnamon, and kaempfera in water for 1 hour.

Add water to the casserole, bring to a boil, pour in the soaked herbs and fruits and other spices, add green onions, ginger and garlic, and change to low heat after boiling until fragrant.

Add the marinated pork belly, add dark soy sauce, salt, rock sugar, light soy sauce, bring to a boil over high heat, change to low heat. Cook for 4 hours, turn off the heat, leave for 1 hour, and soak until colored.

Take out the marinated pork belly, cut it into pieces, and dip it in sauce to taste better.

The amount of cloves in the marinade is very small, but it is indispensable, because cloves are a typical tail fragrance type spice, which will make the lo-mei more fragrant the more you eat, and there is a residual fragrance after eating, and the reference value of cloves in the brine is per 500 grams of brine. The fragrance between the spices must be different, after all, the spices are not the same, the fragrance is definitely not the same, for example, star anise and bay leaves, the fragrance of the two is definitely not the same thing, everyone pay attentionIt's just in terms of specific tastes.

You can name several spices. However, practical experience tells me that not only strong incense spices can achieve the effect of leaving a full mouth, and some spices with aromatic flavor can also be full of fragrance, but I always feel that something is missing when I feel thin, and the missing flavor is sandalwood. It can play a very magical role in game, especially beef and mutton, because the fragrance of sandalwood is very long-lasting, which makes people impressed when they smell it, and there is a fusion of fragrance, let's talk about what specific spices are below.

Clove is a very precious spice, the smell is fragrant and strong, the taste is spicy and numb, the fragrance of cloves has strong penetration, put some cloves when braising meat, the more you eat, the more fragrant it is, but pay attention to the dosage, generally add 3 grams to ten catties of brine. The ** of sandalwood is too expensive for one person to eat.

6000 grams of boiling water, 1000 grams of high-quality soy sauce, 1000 grams of cooking wine, 700 grams of sugar, 200 grams of refined salt, 50 grams of anise, 50 grams of licorice, 50 grams of cinnamon, 50 grams of grass fruit, as well as ginger, Sichuan pepper, monosodium glutamate, cloves, a small amount, put the spices in a small cloth bag, put it in a pot of water, boil for 50 minutes on low heat, and the brine is ready.

After the brine is ready, the meat can be processed and marinated. The meat raw materials can be washed and put in brine. The marinating time should be different according to the raw materials, and the time is long and short. It should not be overdone, and the easiest way is to pierce it with chopsticks.

When making braised pork, adding star anise, bay leaves and cinnamon to the brine can make the brine more mellow and fragrant, and the braised meat will taste more fragrant.

Spices such as star anise, cinnamon, bay leaves, and cumin can be left in the mouth, which is very flavorful and worth a try.

Pig's trotters can also be called pig's feet and pig's feet, pig's trotters are rich in collagen, which is the best choice for many people who want fitness and beauty, especially braised pig's trotters, which are more nutritious, very nourishing, and have a better taste than ordinary lo-mei. A spice packet, 200 grams of salt, 150 grams of chicken essence, 100 grams of monosodium glutamate, 50 grams of sugar, 300 grams of dried chili pepper, 70 grams of pepper, 1 kilogram of ginger, 500 grams of sugar, 50 kilograms of high, 40 tons of meat. After the pork is sliced, the eggs are cut in half, and the sauce is poured on the plate, which is fat but not greasy, salty, fragrant and tender, it is so delicious that I can't help but drool when I smell the taste.

I found that I didn't make this dish, I didn't add water, and I had to properly open the lid and flip the meat.

A rock sugar add a little oil and fry until the fish eye bubbles to get the sugar color, b put chicken fat lard in another pot and fry ginger, green onions, onions, coriander, pour a and b into the braised soup together and put it in the spice bag and boil for two hours, a pot of fragrant brine will succeed in the braised meat ingredients, star anise, pepper, chili, dark soy sauce, ginger, cooking wine, cinnamon, <>

Ingredients, 25 grams of Angelica dahurica, 25 grams of sand kernels, 25 grams of white cole, 25 grams of star anise, 15 grams of jade fruit, 15 grams of grass fruit, 15 grams of cinnamon, 15 grams of licorice, 15 grams of cumin, 15 grams of cumin, 15 grams of kaempfera, 15 grams of good ginger, 15 grams of grass cowardice, eight grams of cloves, eight grams of bay leaves, pack the braised vegetables in a plastic bag, put them in the refrigerator (note that they cannot be mixed with raw material), take out a layer of oil with 6 7 into a brush the next day, and then brush with a layer of sesame oil.

When it comes to braised meat recipes, strictly speaking, there is no difference between good and bad, only suitable for and not suitable, as long as it is a taste that customers recognize and like, it is a good recipe. In the entire braised meat industry, it is estimated that no one dares to say that their braised meat recipe is an absolutely superior recipe. Sichuan braised pork is one of the important parts of Sichuan cuisine food culture, since its inception, it has received an indissoluble bond with the masses, it is in the kingdom of Sichuan cuisine, after thousands of years of history, it is still charming

The spices needed are star anise, bay leaves, cinnamon, peppercorns, cloves, cumin, grass fruit, chili pepper, grass cardamom, Sannai, etc., and these spices need to be judged according to the amount of meat.

The spices needed for this dish are, star anise, bay leaves, cinnamon, spices, and thirteen spices, and the meat made together will be very fragrant.

Ten spices are needed to make braised pork, which are: star anise, cinnamon, cumin, licorice, sanamel, glyco, pepper, grass cardamom, grass fruit and cloves.

Star anise, bay leaf, cinnamon, peppercorn, fennel, ginger, angelica, goji berry, astragalus, perilla, mint, cloves, cumin, pepper, licorice.

In fact, the reason why the meat in the braised meat shop outside thinks so much is mainly because these spices will be used, and the first one is cinnamon. We are very familiar with cinnamon, because we know a lot of dishes in our daily life will use this ingredient, so the general family is prepared with this spice, if you want to make braised pork when you put it in, cinnamon will taste more sweet, so this spice is indispensable.

The second spice is star anise. For this I don't have to destroy it, I said, everyone will also put it in the braised meat, in fact, this spice is the core of the real marinade. Putting in the star anise marinade can not only make the marinated meat more fragrant but also make the marinated meat a little sweeter, so there must be star anise in the marinade, which is essential, but I believe that everyone has this kind of big material, and the ** on the market is also relatively cheap.

The third spice to use is tangerine peel. In fact, tangerine peel is a spice made after the orange peel is dried, but when making braised pork, this seasoning can not be put too much, only a little bit of it needs to be put in it, because if you put too much, it will be counterproductive, and the meat will not be very fragrant.

The last spice is cloves, maybe when you hear this name, you will imagine a flower in your mind, for the spice called cloves will be particularly unfamiliar, in fact, this seasoning is also used to increase the fragrance, but you can't put too much when you use it, as long as a little fragrance can be particularly strong.

The 4 spices mentioned above are those that can be placed in the marinade when making braised pork, and after putting these 4 spices in, the braised meat you make is as fragrant as the one in the braised meat shop outside.

Do you usually like to eat braised vegetables? This kind of cooking technique is very special, if the craftsmanship is good, the marinated meat is very fragrant, and no one may smell this aroma without drooling. In fact, making braised vegetables is also very particular, not just buy a few kinds of meat and a few types of seasonings at the farmers' market, and then go home and marinate them at will.

Many friends should have such a confusion, I don't know what kind of seasoning to choose before the stew? The following will share with you four excellent seasonings for braised vegetables, and it is much more reassuring to make braised vegetables later.

Do you immediately remember the familiar old song "Lilacs" haha, the seasoning I want to talk about today is the lilac buds after drying. In traditional Chinese medicine, cloves are warm and can fill their qi and blood, especially suitable for good friends who have yin deficiency and internal heat in the spleen, stomach and kidneys. Of course, food and medicine are of the same origin, if this kind of seasoning is used to marinate vegetables, it will be really hot, but everyone should pay attention to yo, there is no need to put a lot of cloves every time, just be appropriate.

For this kind of spice, everyone is probably familiar with it, but Mu Wu is resistant. It has a unique taste, and some friends especially like to smell this smell, so add a little star anise to the braised vegetables to make it fragrant. However, you should have heard before that there is a fake star anise on the market, so you must pay attention to it when buying star anise.

Of course, due to its uniqueness, there is no need for everyone to put a lot of star anise, otherwise it may be sweet to eat.

When it comes to spices like cinnamon, it's really amazing, it's actually a tree root, but it has a great main use, not only as a condiment for our cooking, but also for medicinal purposes, or to extract an industrial-grade cinnamon oil from it. If you dig deeper, in fact, there are many types of cinnamon, you can also learn about it in advance when you buy, different types of cinnamon also have differences in aroma, you can choose freely. Speaking of guiding, in fact, our ancestors were able to use it well as spices thousands of years ago, and its influence in traditional Chinese cooking condiments can probably be lined up with ginger slices.

This kind of spice is also more common than orange trembling, especially in some citrus producing areas in Guangdong, such as Zhaoqing Sihui, Jiangmen Xinhui, etc., Poria cocos is really a local specialty of these places. Usually put some poria cocos when stir-frying duck meat, goose meat is more flavorful and has a higher taste, so you can also consider using this spice in the spring when you marinate vegetables. But in terms of dosage, there is actually no standard, if you like this taste, this can also be put a little more, but if you can't bear the stronger medicinal flavor after adding more, then reduce it appropriately.

Bayern leaves, green onions, ginger, star anise, cinnamon, and Sichuan peppercorns are all indispensable, and cooking the meat with these spices will add more flavor.

The spices of the braised meat should be put as follows: star anise, pepper, grass fruit, cinnamon skin, tangerine peel, etc., put in these trapping and balance materials, as long as you boil it, the taste of the marinade must be pure.

No matter what kind of meat you marinate, hawthorn, spices and star anise are indispensable, and these ingredients can make the marinade more delicious.