What kind of spices and proportions are needed to marinate pork?

The spices for braised pork are star anise, cinnamon grass, fruit fragrant leaves, and peppercorns. Bring the water to a boil, put the spices in and boil the water, then put the pork in and boil for two hours to get a fragrant braised pork.

The spices needed for braised pork are: star anise, cinnamon, bay leaves, cumin, ginger, rock sugar, etc., according to three catties of water: two catties of meat: one or two spices.

Condiments such as osmanthus, star anise, Sichuan pepper, spices, and tangerine peel are needed, and these condiments are cooked in appropriate proportions, and the spices produced are full of flavor.

Generally, the following 7 spice recipes are used in braised pork:

1. Grass fruit. The main function of the herbaceous warm and spicy is to remove the fishy smell, and at the same time can make the flavor of the ingredients better, and have the effect of increasing the flavor and removing the difference. Grass fruit is one of the important spices for making brine and braised meat, and can also be used to stew beef, fish, etc., which can make the aroma of meat more fragrant and mellow. In addition, herbs and fruits are used for both medicine and food, and also have the effect of warming and strengthening the spleen and smoothing the qi and eliminating food.

The basic dosage of grass fruit in 1000g of braised meat is 2 grams.

2. Ginger. Good ginger is also called galangal, the smell is fragrant, warm and spicy, the most important role is to remove the smell and remove the body, and at the same time has a slight effect of freshness and flavor, often used in brine and braised meat, daily stew can also be used to good ginger, has the effect of dissipating cold and warming the stomach, the basic dosage of ginger in 1000g braised meat is 3 grams.

3. Angelica dahurica. Angelica Angelica is warm in flavor and fragrance, the main role is to remove the smell and increase the fragrance, stewed chicken, duck, fish, sheep often use Angelica Angelica, to the fishy while making the ingredients taste fresher, the use of Angelica Angelica in braised meat also has the effect of increasing the flavor, Angelica Angelica Angelica is used with white cardamom and cloves, which has the effect of increasing the fragrance and removing the difference, enriching the fragrance level. 1000g of braised pork can be used 3g of white.

4. Tangerine peel. The smell of tangerine peel is fragrant and strong, there is a slight bitterness and medicinal fragrance after stewing, and the tangerine peel can be used for braised meat and stewed beef and mutton, which has a good effect of removing the fishy smell, and can increase the flavor and relieve greasyness, so that the meat flavor is better. The tangerine peel has a big taste and a slightly bitter taste, the dosage needs to be cautious, and 1g of tangerine peel can be used in 1000g of braised meat.

5. Gardenia. There are two kinds of gardenias: red gardenia and yellow gardenia, which are often used in braised meat, and the most important role is coloring. Gardenia contains natural red pigment, the color is bright and beautiful, which can make the color of braised meat red and attractive, and the secret of the good color of braised meat lies in the reasonable use of gardenia. 1-2 gardenias can be used in 1000g of braised pork.

6. Sand kernels. Sand kernels are most famous for Guangdong Yangchun sand, which is warm and spicy, and can be used with bay leaves to marinate beef with a deeper and deeper flavor. The combination of sand kernels and kaempfera can make the pork flavor more layered. Sand kernels are paired with cloves and white cardamom, and poultry meat such as braised chicken, duck and goose can be used, which can increase the flavor and remove the deodorant at the same time.

1000g braised pork with 3 grams of sand kernels.

7. Licorice. Sweet herb food dual-purpose, the smell is slightly fragrant, there is a sweet taste, used in the braised meat mainly has the effect of removing peculiar smell and fishy smell, and can neutralize the taste of other spices, so that the taste of braised meat is softer, and the taste of braised meat is more mellow. The dosage of licorice in 1000g of braised pork is 2-3 grams, and more than 5 grams of its own medicinal flavor is prominent, so remember that the dosage should not be too much.

5g of bay leaves and grass fruits, 2og of star anise, 10g of cinnamon, 5g of thirteen spices, a little ginger and garlic, caramel color, blanch the meat, slice them together and put them in a pressure cooker for a minute, turn off the heat, and open them for a few minutes.

Spices: 2 star anise, 1 spoonful of Sichuan pepper, 2 slices of cinnamon, 2 bay leaves, 1 spoonful of cumin, 1 grass fruit, 2 small slices of monk fruit shells.

Soak the beef in water, soak out the excess blood and wash it well.

All the beef bones are in a pot under cold water, remove after boiling, and rinse the impurities on the surface to clean.

Put the rinsed beef bones into the pot, fill it with water and boil until it boils, skim off the foam, turn to low heat and boil for 2 hours, filter impurities, and a pot of fragrant beef bone broth is good.

After the washed beef is boiled in a pot under cold water, it will be boiled for about 5 minutes, and then removed and set aside.

The grass fruit is cracked and the seeds are removed, and together with the cinnamon, pepper, cumin, and star anise, they are put into an oil-free and water-free pot and fried over low heat.

Heat the oil in a pot, stir-fry the ginger, green onions, and all the fragrant, put half a cup of rice wine, a cup of light soy sauce and bring to a boil, and then pour in the prepared beef bone broth.

Put the blanched beef into the brine, then put in the spice packet and add an appropriate amount of salt (salt is added according to the appropriate amount of ingredients), cover and simmer for 90 minutes.

Take out the stewed beef, filter out the impurities in the brine, skim off the oil slick on the brine, and then put the beef in the brine, refrigerate it overnight, and eat it more delicious the next day.

Ask how to marinate beef.

Answer: Regarding this problem, braised pork, you should master the following spice effects! Not only the meat tastes, but the flavor goes straight to the bones.

1. Bayin: When braised meat, putting bay leaves can mainly increase the fragrance of the ingredients, and also has the powerful function of removing peculiar smells, so the dosage is more.

2. Cinnamon: This is mainly for pork ingredients with a large body fragrance.

If the marinade is a fat intestine and other organs with a heavier taste, you can put 1-2 times more amount.

3. Angelica dahurica. This is mainly to remove the flavor of pork ingredients and highlight its aroma, which is usually paired with white cardamom.

Let's use it together. 4. White cardamom: This and Angelica Angelica are generally used together, both have the same effect and complement each other, and the effect of strong and strong combination will be better!

5. Star anise: super suitable for cooking pork, mainly for flavor.

There is also a certain effect of removing the fishy smell, which can achieve the effect of promoting appetite.

6. Clove: This is also a spice for the flavor of pork ingredients, this fragrance can be directly into the meat and bones, but not more, otherwise the pork will become unpleasant, 10 catties of brine almost 2 cloves are enough.

7. Tangerine peel. It can play a role in flavoring, and can also neutralize one of the other spices, and can cook the pork more quickly, and the amount used can be a little more.

<> in winter, generally make some bacon to prepare for the New Year, in addition to making bacon that can be placed for a long time in addition to meat, many people also like to make some meat that can be eaten quickly, such as braised meat, in such a cold season, a cup of hot juice, and then with their own braised meat, it is best to match a little wine, not to mention how moisturizing. However, many people say that the braised meat they marinate at home will not taste as good as the braised meat stalls on the street, but if they cook it for a while to make it taste better, the meat may become too soft and lose its due elasticity.

These problems will also be encountered when making braised meat, in order to find a reason to solve this problem, I also specially consulted a chef, and then he told him the secret of making braised meat for many years, it turned out to be put in these four seasonings, according to this secret to make a sauce, marinated out of the braised meat, that is really fragrant, and flavorful, not to mention how much people like it, hurry up and learn it together!

1.Tangerine peel.

Tangerine peel is the dried orange peel, it really has a lot of effects, can be used as a traditional Chinese medicine, boiled into a medicinal soup, with the effect of cough and clear the lungs. In addition, it also has a major effect, that is, it is used as a seasoning, in the soup of marinated braised pork, add a few pieces of tangerine peel, can give the braised meat a more beautiful fragrance, but also make the meat of the braised meat more elastic, soft but not stuffy at all.

2.Cinnamon.

Cinnamon is also a very powerful seasoning, it can remove the fishy smell on the meat, so that it has a light fragrance, few people use it in daily life, but in some Western countries, often use cinnamon to marinate meat, so you can try it.

3.Aniseed.

Star anise is a kind of spice that everyone is familiar with, but generally when stir-frying, everyone will add some star anise, which plays a role in improving the flavor and removing the fish, in fact, you can also add some when marinating the braised meat, so that the taste of the braised meat is more delicious. But when eating, you should pay attention to it, don't eat star anise by mistake, because star anise really has a special taste, and many people can't accept it.

4.Clove.

This is a very important seasoning, but also many people in daily life, have not heard of, or even seen a kind of seasoning, in the marinated meat, do not need to put too much, only need to add half a piece, can instantly make the meat more delicious, in the boiling process, there are bursts of tempting fragrance.

The family version of the braised vegetable universal recipe.

Calculated by 20 catties (single catty) of boiled old soup in a pot:

Star anise: 20 grams, cinnamon 15 grams, grass fruit 10 grams, kaempfera 10 grams, cloves 2 grams, cumin 20 grams, angelica dahurica 10 grams, white buckle 15 grams, grass cole 15 grams, tangerine peel 15 grams, licorice 10 grams, fragrant fruit 20 grams, angelica sinensis 10 grams, bay leaves 10 grams, ginger 10 grams, plus dried mushrooms 20 grams, pepper 20 grams, this amount is not good in the dry grocery store to weigh the ratio, friends can increase the multiple, and then take it back to divide it yourself, or let the boss help you break it and mix well (note that it is not fine, Just beat it into large particles), according to the proportion of brine, such as 10 catties of brine, spices can be halved.

Braised pork should be put into cooking wine, peppercorns, spices, cinnamon, green onions, ginger, these are must be put in.

Recipe for braised vegetables: (home version).

Calculated by 20 catties (single catty) of boiled old soup in a pot:

Star anise: 20 grams, cinnamon bark 15 grams, grass fruit 10 grams, kaempfera 20 grams, cloves 5 grams, cumin 25 grams, angelica angelica 20 grams, white button 25 grams, grass cole 15 grams, tangerine peel 20 grams, Sichuan pepper 30 grams, licorice 20 grams, fragrant fruit 20 grams, angelica sinensis 10

grams, 50 grams of dried shiitake mushrooms, this amount is not good to weigh in the dry grocery store, friends can increase the multiple.

30 grams of star anise, 15 grams of Sichuan sand seeds, 10 grams of grass, 20 grams of cumin, 20 grams of Kaempfera, 40 grams of Huoxiang, 30 grams of licorice, 15 grams of white buttons, 20 grams of Caokou, 20 grams of Bibo, 15 grams of grass fruit, 20 grams of cinnamon, 20 grams of Lingcao, 20 grams of vanilla, 10 grams of cloves, 30 grams of black pepper, 30 grams of fragrant fruit, 30 grams of licorice, 50 grams of dried chili pepper, 30 grams of bay leaves.

Spices to put in braised pork: leaves, pepper, star anise, tangerine peel, cinnamon, cloves.

First: bay leaves.

We all know that bay leaves, like leaves, the main role is to increase the fragrance, to remove the smell, we usually do a lot of dishes can use bay leaves, such as braised pork, and then add a piece or half a piece in the dish, it is very delicious and delicious, it can make the soup of braised meat not deteriorate, the fragrance is more durable.

Second: Sichuan pepper.

Sichuan pepper is one of the spices that is versatile, has a spicy taste, and is used in whatever we do. The main function of Sichuan pepper is to increase the flavor, remove the fishy and greasy, remove the smell, and at the same time can also increase the appetite. Many cold dishes and marinated vegetables will have a large amount of Sichuan peppercorns.

Third: Octagonal.

Star anise, also known as anise, is a famous spice with a sweet taste, stewed, boiled, pickled, marinated, soaked and so on no matter how to do it will add an appropriate amount of star anise, it is the best natural plant raw materials, whether it is usually cooking or braised meat plus some star anise, it is absolutely delicious, the more you eat, the more you eat, the more enjoyable you eat.

Fourth: tangerine peel.

Tangerine peel is generally used for traditional Chinese medicine, now add a little tangerine peel to the spice, the meat will taste delicious and delicious, and it is not greasy, but the taste of tangerine peel is relatively heavy, generally add a little less. In fact, we don't need to sell tangerine peel, we can use the orange peel that we often eat at home to dry, and we can put a little bit when we usually make stew.

Fifth: cinnamon.

Cinnamon bark is a kind of bark, is one of the earliest spices used by people, most people will keep some at home, which is indispensable in stewed meat and braised meat, a little added to the meat dish, enhance the fragrance more than a little, and the taste is particularly good. This is definitely one of the braised pork we buy outside.

The ratio of spices is best 1:2:1, because this is the best ingredient, and it will not taste good if you don't follow this ratio.

The ratio of spices is very strict, because this will make the marinated pork more delicious.

Star anise: 20 grams, cinnamon bark 15 grams, grass fruit 10 grams, kaempfera 10 grams, cloves 2 grams, cumin 20 grams, angelica dahurica 10 grams, white button 15 grams, grass cole 15 grams, tangerine peel 15 grams, licorice 10 grams, fragrant fruit 20 grams, angelica sinensis 10 grams, bay leaves 10 grams, ginger 10 grams, dried shiitake mushrooms 20 grams, Sichuan pepper 20 grams, Ingredients: salt 300 grams, chicken essence 120 grams, rock sugar 20 grams, cooking wine 30 grams, pepper 10 grams, sugar 100 grams.

Ingredients: 1000 grams of pork.

Green onion 1 ginger to taste.

Stew to taste.

Dark soy sauce: 4 tablespoons.

A pinch of caster sugar.

Onion half a head.

Four cloves of garlic and a pinch of Sichuan peppercorns.

Ingredients: A little.

Salt to taste Steps:

1. Wash the pork and add the green onion and ginger.

2. The stew is wrapped in gauze, and there are bay leaves, ginkgo seeds, large ingredients, hawthorn, cumin, etc.

3. Put in the cold water that is level with the meat.

4. Bring to a boil over high heat, skim off the blood foam, and continue to simmer for half an hour.

5. Take it out and let it cool in the refrigerator overnight.

6. Slice the onion, slice the ginger, pat the garlic gently, wrap the pepper in gauze, and then prepare the dark soy sauce and rock sugar.

7. Simmer with cold water for half an hour, then turn over and add salt for 10 minutes.

8, super delicious (anyway, everything my mom makes is delicious, hehe.)

9. Slice and get some garlic sauce perfect (.)

Tips: Be sure to cook until five are ripe and refrigerate, the meat will be firmer, and then marinated will not be boiled.

It is necessary to marinate until the last ten minutes and then put salt, too early will make the muscles contract, not only not easy to cook, but also not easy to taste.

Ingredients: Foreleg meat: Appropriate amount.

Ginger a small piece.

Big Sauce a.

Dried red peppers several.

Sichuan peppercorns to taste.

2 slices of dried artichoke.

1 bay leaf.

Cinnamon A small slice.

Cumin to taste.

Dried shredded oranges A few sticks.

Grass fruit a.

Water to taste Light soy sauce to taste.

Dark soy sauce to taste.

Cooking wine to taste.

Salt to taste Steps:

1. Prepare the ingredients: cut the front leg meat into large pieces and put the seasoning into the seasoning box.

2. Pour cold water into a pot, put the meat pieces in, put two ginger slices on top, and turn on medium heat.

3. Just boil the meat, turn off the heat, remove the meat, and wash it with water.

4. Pour cold water into the casserole, put it in the seasoning box, then put the washed meat pieces in, add light soy sauce, dark soy sauce cooking wine and salt one after another, cover the lid and bring to a boil over high heat, then turn to medium-low heat and simmer.

5. When the stew can be moved with chopsticks, prick each piece of meat from the skin of the meat, which can not only make the meat cook faster, but also make the meat taste inside.

6. Very good, you can not only side dishes, but also can sandwich steamed buns, killing two birds with one stone.

Tip 1The pork should be put in a pot of cold water first, put two slices of ginger in it, and remove the blood and foam.

2.For medium-low heat stew, you can use chopsticks to pierce the skin of the meat thoroughly, so that the meat can be cooked quickly and flavorfully.