What are the spices for braised pork? How much of each spice should I put in it?

There are a lot of spices depending on how you mix them.

You take a look at which spices can increase appetite, which ones are fishy, flavorful, etc.

Under normal circumstances, you can put a little fragrance on it, and consider the rest as appropriate.

Marinades can generally be divided into three categories: red marinade, yellow marinade, and white marinade.

Here's how to do it:

1.Red marinade.

Ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempfera, 20 grams of Sichuan pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of good ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red peppers, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: The grass fruit is cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is cut into sections.

Put star anise, cinnamon, tangerine peel, cloves, kaempfera, pepper, fennel, bay leaves, grass fruit, ginger, licorice, and dried red pepper into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, green onion knot, ginger pieces, flakes of sugar, rice wine, soy sauce, sugar, refined salt, cooked peanut oil, monosodium glutamate, and bone broth into the brine pot and mix thoroughly.

2.Yellow marinade:

Ingredients: 150 grams of yellow gardenia, 100 grams of bay leaves, 50 grams of kaempfera, 25 grams of Sichuan pepper, 50 grams of ginger, 25 grams of sand kernels, 150 grams of fried garlic, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of refined salt, 12 kg of bone broth.

Method: Yellow gardenia is cracked with a knife, celery is knotted, and ginger is loosened with a knife.

Put yellow gardenia, bay leaves, kaempfera, pepper, ginger, sand kernels, fried garlic kernels, and fried fresh orange peel into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, celery knot, ginger cubes, satay paste, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the marinated pot and mix thoroughly.

3.White marinade:

Ingredients: 60 grams of star anise, 50 grams of kaempfera, 25 grams of Sichuan pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, 1000 grams of water wine, 1000 grams of white soy sauce, 120 grams of refined salt, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: Tie the chives and pat the ginger with a knife. Put star anise, kaempfera, Sichuan pepper, white cardamom, tangerine peel, bay leaves, and angelica into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, green onion knots, ginger pieces, water wine, white soy sauce, refined salt, monosodium glutamate, and bone broth into the marinated pot and mix thoroughly.

Star anise cinnamon.

Cumin root. Sannai Gansiao.

Szechuan pepper sand kernels. Grass cardamom grass fruit.

In addition to the above, I especially recommend a spice: cardamom, the smell is bitter, the taste is cool and slightly bitter, and it can remove the peculiar smell and increase the spicy fragrance in cooking, and is often used in brine and hot pot. Remember: with a small amount, you can't smell the smell at first, but the halogen is fragrant.

Answer hello, dear drops, 28 kinds of braised meat spices are: star anise, cumin, cinnamon, pepper, pepper, tangerine peel, cumin, cloves, bay leaves, ginger, licorice, sagnai, caramom, cardamom, green onion, nepeta, perilla, peppermint, angelica, gardenia, grass fruit, turmeric, sand kernel, monk fruit, lemongrass, cinnamon, xinyi, jatamansi, etc. I hope my answer will help you.

Question: What are the 28 kinds of braised pork spices?

Recipe: star anise 25 grams cinnamon 15 grams cumin 15 25 grams licorice 10 grams of sano 10 grams gana woad 3 5 grams Sichuan pepper 20 grams sand kernels 10 grams grass cardamom 5 grams grass fruit 15 grams cloves 5 15 grams ginger 100 grams green onions 100 grams Shao wine 100 grams rock sugar 350 500 grams monosodium glutamate 15 grams refined salt 350 500 grams fresh soup 5000 grams refined oil 50 grams gauze bags 2.

2. Modulation. 1. Divide star anise, cinnamon, cumin, licorice, sanai, glycocalypse, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

1. The spices used for braised pork are those varieties: star anise, sand ginger, cinnamon, bay leaves, cumin, librique, glyco, sand kernels, grass cardamom, sand white cole, grass fruit, and cloves. These are dry spices, which can be bought at a dry goods store, and they are also very common and used a lot.

For example, braised pork, braised duck, braised beef, braised pork liver and other very braised pork will be used.

2. In addition, in addition to these dry spices, some other spices need to be used: green onions, ginger, dried peppercorns, dried red peppers, Shao wine, rock sugar, monosodium glutamate, salt, dark soy sauce, light soy sauce. These things may not be available in dry stores, and some things have to be bought at vegetable stalls and grocery stores, and they are also very common spices, and they are generally not expensive.

3. The above spices can be purchased more at a time, most of them can be stored for a long time, and some can also be kept at home, and some stews can also be used.

4. In general, the role of spices: remove the peculiar smell in the meat, and then increase the umami of the meat, increase the aroma of the meat, increase the taste of the meat, and make the meat taste more fragrant, fresher and more delicious. Some spices enhance color, some spices enhance flavor, some spices remove flavor, and some spices change taste.

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, also known as anise, wood fennel, and large material, is a woody plant. Flavors and spices. The taste is sweet and fragrant.

It is beautiful alone or in combination with other medicines (incense). It is mainly used for animal raw materials such as burning, marinating, stewing, and simmering. It is also sometimes used in vegetarian dishes.

Such as stewed radish, braised tofu and so on. Star anise is the main spice in five-spice powder. It is also the most important spice in brine.

Attributes: Sexual temperature. Function: Treat abdominal pain, calm vomiting, regulate the stomach, treat hernia, dispel cold and dampness, soothe the liver and warm the stomach.

Cinnamon bark, also known as cinnamon, is the bark of the laurel tree. It belongs to the woody plant of the family of fragrant woods. Flavors and spices. The taste is sweet and fragrant, and it is generally used in combination with other medicines, and is rarely used alone. It is mainly used for marinating, roasting, boiling, simmering poultry and beasts and other dishes. It is the main seasoning in brine.

Attributes: Sexual heat, dry fire. Function: good for the liver, through menstruation, blood, cold dispelling, dehumidification.

Cumin (i.e. fennel seed), also known as fennel, grass fennel. It is a vanilla herb and a spice. The taste is sweet and simple, fragrant, and can be used alone with Minxiao file or in combination with other medicines.

The young leaves of fennel can be used to make dumpling bridges, but they are rarely used for seasoning. Fennel seeds are mainly used for marinated and boiled poultry dishes or beans, peanuts, soy products, etc.

The taste, attributes, and functions are basically the same as star anise.

This braised pork does not have to be bad potatoes with 28 kinds of spices, nor does it mean that the more spices, the better, all the spices between the "traditional Chinese medicine", Chinese medicine pays attention to the ups and downs, yin and yang balance, and the same logic between spices and spices, some spices are fragrant, the texture of braised meat is palatable, rich in taste, moist but not greasy, it is a versatile food, all ages love. One of the main raw materials of braised pork is all kinds of spices, and many kitchen enthusiasts like to make their own braised meat at home to eat, but they can't find the perfect braised pork. Pour the fresh soup into the stainless steel deep pot, add the remaining juice of two stir-fried spices, light soy sauce, oyster sauce, fish sauce, sugar, sweet glutinous rice wine juice, Shaoxing rice wine, refined salt and stir well, and then put a bamboo mat at the bottom of the pot.

<> preparation of marinade is the first key to making a good marinade. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Marinades can generally be divided into three categories: red marinade, yellow marinade, and white marinade.

The following practices are described separately: 1Red Marinade Ingredients:

The characteristics of each raw material are different, such as the smell of pork, the smell of beef and mutton, but the raw material is specific to the fresh flavor of fresh meat. Therefore, these raw materials must be processed finely, and the corresponding spices are used to retain the umami.

The characteristics of each raw material are different, such as the smell of pork, the smell of beef and mutton, but the raw material is specific to the fresh flavor of fresh meat. Therefore, these raw materials should be carefully processed and the corresponding spices should be used to retain the fishy smell of the umami material and increase the flavor of the food. Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors.

There are hundreds of spices with halogen on the market, the more common ones are star anise, cinnamon, and the fragrance of flower halogen products, which is inseparable from the assistance of salt, which can greatly show the fragrance, and the amount of salt in halogen products is between 2% and 4% of brine.