What seasoning to add to the meat can increase the flavor

Wang Shouyi's thirteen incense, the effect is good, you can also add some cumin.

Grandma's braised pork recipe is detailed Cuisine and efficacy: Home-cooked recipe Grandma's braised pork production materials: Ingredients: 1 kg of pork belly.

Seasoning: 1 tablespoon of oil, 4 slices of ginger, a pinch of shallots, an appropriate amount of cooking wine, an appropriate amount of dark soy sauce, 3 tablespoons of sugar, 1 2 teaspoons of salt to teach you how to make grandma's braised pork, how to make grandma's braised pork to be delicious Speaking of braised pork, many diners are salivating, first of all, the meat that chooses to make braised pork must be pork belly, the kind of three-layer fat and refined meat, and with ribs, the braised pork made of this kind of meat is fat and tender but not greasy, and the meat next to the ribs is soft and tender. There are many ways to cook braised pork, Sichuan flavor, improved taste, and Jiangnan people like the commonly known as grandma braised pork, when you do it, the choice of taste can be adjusted according to your own preferences, generally northerners like to put some chili peppers and ingredients to stew together, and Jiangnan people like to taste sweet and fragrant, so you can add or subtract condiments to season appropriately in the production process.

The grandmother's braised pork introduced below is a Jiangnan-flavored one, and it melts in your mouth, which is very delicious.

Method: 1. Boil water in a pot, add 1 tablespoon of cooking wine, blanch the pork belly in boiling water, and remove the meat for later use after the meat has no blood. 2. Heat the oil pan over medium heat for 5 minutes, add sugar (brown sugar and white sugar are acceptable), slowly melt the sugar, put in the pork belly and stir-fry for a while, and then put the knotted shallots and ginger slices.

After seeing that the meat is colored, put an appropriate amount of dark soy sauce and rice wine and continue to stir-fry (rice wine can be 50ml or 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it, see how much water is inside, put in a small amount of water, the water is about 2 3 of the meat, simmer slowly over low heat after boiling, try whether it is crispy with pointed chopsticks when stewing, turn on the high heat after crisping, drain the juice, and put the green onion on the plate.

Tips: 1. Don't be anxious when melting sugar, and boil slowly over medium heat, otherwise it will be easy to burn the bottom. 2. The ratio of rice wine and water is not fixed, if you like the taste of wine, you can add more rice wine, add less water, and finally the position of the water depends on the draft of the pot you use, if it is the kind of waterless pot (for example:

Zwilling pot, Fissler pot, etc.) can be simmered slowly without adding water, and will not be stewed dry.

In addition to removing the fishy stewed pork, you also need to put some seasonings to make the stew taste fragrant. Here's how to do it:

1 .First of all, we prepare two catties of pork belly and cut it into mahjong-sized pieces, don't cut it too small, because the meat will shrink after cooking, and it is easy to lose water and become dry and hard.

2 .A white section of green onion, cut into water chestnut slices, a piece of ginger, cut into thin slices, grab a star anise, a cinnamon section, a few bay leaves, a scattered grass husk, a small handful of dried chili peppers for later use, and prepare a handful of rock sugar and a can of beer.

3 .After all the ingredients are ready, we blanch the pork belly, add water to the pot, put the pork belly in cold water, add 10 grams of cooking wine to remove the smell, slowly heat it, and cook out the blood and impurities in the pork belly.

4 .After the water boils, beat the foam in the pot, pour out the water, and do not wash it with cold water after blanching, so that the meat will be tight and not soft enough.

5 .Add a little oil to the pot, moisten the pot, when the oil temperature rises to 50% hot, pour in rock sugar, turn on low heat to fry the rock sugar.

6 .Stir constantly, the rock sugar is completely dissolved, and when the sugar juice turns reddish brown, remove from the pan and pour in the pork belly that has been controlled for moisture.

7 .Stir-fry the pork belly evenly with sugar, add 3 grams of dark soy sauce to darken the base color and make the pork belly more ruddy.

8 .Pour 10 grams of cooking wine from the side of the pot, use the volatilization of cooking wine to take away the fishy smell, then add a spoonful of water, pour in a can of beer, beer also has the effect of removing the smell and increasing freshness.

9 .Add 10 grams of light soy sauce, 2 grams of salt and 2 grams of pepper, stir well, turn to high heat and bring the soup to a boil.

10 .Then put the prepared spices into a casserole, pour in the pork belly and soup, and simmer on low heat for 1 hour, until the pork belly is cooked and stewed to taste.

11 .After 1 hour, the lid is opened, and the soup in the pot is very thick, and the boiling heat is wrapped in the rich aroma of sauce, and then poured the original juice of the stewed meat to eat.

Spices that add umami:

1. Angelica dahurica: pungent taste, aromatic, slightly bitter, has the effect of removing the smell and increasing the fragrance, and has a strong ability to attach fragrance, and can also play a role in increasing appetite.

2. Ganxiang: the smell is spicy, there is a strong smell of turpentine, and the brine plays a role in dispelling alienation and increasing fragrance, but the dosage should not be excessive, and 3 grams can be used at home.

3. Xinyi: pungent and warm divergence, aromatic and fragrant, rich aroma, to remove the smell and fishy, 1 can be used at home.

4. Hawthorn: Hawthorn appetizing, monk fruit neutralizing, tangerine peel to remove fish, adding hawthorn can also make the meat cooked quickly.

5. Tangerine peel: the taste is not big, but the bitterness of tangerine peel can be neutralized with other peculiar smells, so it can be used to cook dishes to improve taste, increase flavor, relieve oiliness, and can be used in a large number of aquatic products.

6. Galangal: The fragrance is light, delicate and mellow, but the aftertaste is fragrant, and it can also increase the spicy taste, which is an indispensable spice for making braised vegetables.

7. Grass fruit: grass fruit has a slight light fragrance, tastes strange, has a strong ability to dispel and increase flavor in the brine, and is particularly fond of using in the western region, and meat dishes will be placed 1-2, we are in the household brine, generally two can be, and the appropriate amount of braised beef is increased by one, and the flavor is particularly good.

8. Clove: strong fragrance, numb tongue, plays a role in increasing fragrance in brine, but the dosage should not be too much, household control at 1 gram, as well as antioxidant and sterilization.

9. Yuguo: It has a strong spicy smell, which can get rid of the peculiar smell, as well as a spicy smell and a slight bitterness.

10. Old ginger: ginger should not be peeled, ginger flesh is hot, ginger skin is cold, the two kinds are neutralized and not hot, and it contains a special spicy fragrance, which can effectively remove the smell and improve the fragrance.

11. Mash grains: The wine juice is mellow, sweet and delicious, adding an appropriate amount of mash grains to the brine can increase freshness and remove fishiness, and can also play a role in sweetening.

For the accumulation of spices, in addition to the understanding of basic theoretical knowledge, there is also a way to understand step by step how a group of formulas is completed, today we talk about a group of more classic Chaoshan brine recipes, step by step from the intention of various spices, to the dosage and overall consideration, a complete set of recipes how to produce the process to tell you. (If you don't like it, please close.) ）

The traditional brine formula, star anise is indispensable many times, and the same is true of Chaoshan brine, which is related to star anise, which can constitute the spices of the front fragrance combination, that is, cinnamon and cumin, so the front fragrance part is still a combination of star anise, cinnamon and cumin, and these three spices are used as an auxiliary to complete the front fragrance.

Seeing this, many friends feel that it is very sparse and ordinary, and there seems to be nothing special, but if you are a very careful friend, you will find that the combination mentioned above only says that it is the auxiliary of a group of former incense, but it is not said that they are the main body.

Because Chaoshan brine emphasizes that it is a kind of deliciousness, all friends who are familiar with Chaoshan brine know that southern ginger is an indispensable spice, and the way introduced today is the practice of a master who highlights the characteristics of umami.

The reason why his practice is classic, it is reflected in the construction of the front incense, in addition to the three commonly used spices, he used the south ginger and fresh lemongrass to make a match, the taste of lemongrass is more rushing, and full of umami, with the fragrance of lemon, at the same time, the south ginger is also a spice with outstanding umami, he uses the south ginger as the main ingredient, with fresh lemongrass, star anise, cumin, cinnamon to outline the part of the front fragrance, according to the ratio of fresh south ginger 50 grams, fresh lemongrass 10 grams each, star anise 10 grams, cinnamon 8 grams, cumin 5 grams to do, so that the freshness and richness have been fused, so that the practice of using southern ginger as the king material is actually not a long-term practice in brine.

After completing the front fragrance part, he used 10 grams of Kaempfera, 10 grams of white cardamom, 5 grams of bay leaves, and 5 grams of grass fruit to complete the function of removing the smell and increasing the fragrance.

According to the normal concept, the types of spices in this recipe are not too many, and there is no need for two kinds of incense, but according to Lao Zhou's explanation, it is because the amount of spices is not much, so he controls the amount of tangerine peel and licorice, which can not only play the role of fixing incense, but also enrich the types of fragrance.

The last is the part of the fragrance, he chose to be cloves on the fragrance, the reason for not choosing sand kernels, mainly because he wants to hold the theme of freshness, so that the obvious characteristics of the whole freshness are not blurred, so cloves are obviously more suitable than sand kernels, with 2 grams of cloves, plus two monk fruit seeds, as a back fragrance, in the sweetness to obtain the mouth, the taste of the mouth also reflects the characteristics of freshness.

Finally, there are coloring spices, 5 grams of yellow gardenia he used, and as for the clams in Chaoshan brine, in fact, in Lao Zhou's view, they are dispensable.

There are only 46 kinds of spices that are commonly found in Chinese restaurants. In fact, each spice has a different effect, to put it bluntly, "there is a certain attack" must be mastered in order to be very good to use, not every fresh spice can be used, what spices, not the kinetic energy is large, what spices can be combined with other spices of the Chinese herbal medicine taste, so that in the future in the application can be at ease.

1. Star anise: alias star anise, star anise, the main production area is in Guangxi Province, the color of the star anise that is dried immediately is dark brown, and the aroma is better than the brown red water washed and dried star anise in the sales market, star anise is a spice with a wide range of applications, and is the key raw material of compound spices such as thirteen spices, five-spice powder, curry paste, etc.

2. Cinnamon powder: also known as cinnamon, star anise, fragrant taste, deodorant and greasy, indispensable spices for sauce and marinated animal food, 4 grams per kilogram of raw pork, 2 grams of beef and mutton, and 3 grams of beef. In boiling internal organs is to use twice the amount.

In addition, it is also one of the key raw materials of five-spice powder, thirteen spices, and curry paste.

3. Dill seeds: also known as local cumin, wild cumin, with obvious cumin flavor, is a common spice in Western restaurants, one of the essential spices in the secret recipe of Indonesian curry sauce, Chinese restaurants are common in pickled ingredients, mixed cold dishes, made in the northern region, salted meat is indispensable for spices, plus grams per kilogram of food.

There should be a lot of this, and Hefei Barilla seems to have this.

Boil pork with spices such as peppercorns, bay leaves, grass fruits, cinnamon, etc., add an appropriate amount of green onions and ginger, and then add some light soy sauce, sugar and cooking wine.

Recipe method for boiling pork steps:

1. If you want to make the cooked meat delicious, the choice of meat is very important, before cooking the meat, it is best to choose the pork belly that is tender and tender, fat and thin, and the meat must be fresh.

2. Put water in the pot, in the cold water state, put the cut meat pieces directly into the pot, and then put in the pepper eight peppers, bay leaves, grass fruits, cinnamon and other spices, but also add an appropriate amount of green onions and ginger, and then add some light soy sauce, sugar and cooking wine. At this time, salt must not be put in it.

3. Add enough water, heat and boil, turn the heat down, cook for an hour over medium heat, then you can smell the rich aroma, and the meat in the pot can also be cooked to eight maturity, in this case, you can put in an appropriate amount of edible salt, put salt and cook for 20 minutes, after turning off the fire, don't rush to take out the meat, let it soak in the broth for a few hours, and then take it out, so that the cooked taste and texture are particularly good.

Tips: When the whole pork is cooked, you need to put the pork in the pot in advance, add an appropriate amount of cold water to heat and boil, cook for about ten minutes, take out all the blood foam that boils, and then re-enter the pot, put in the green onion ginger and peppercorns, as well as spices such as bay leaves and cinnamon to cook together, after cooking for an hour, insert it with chopsticks to see if the meat is cooked thoroughly, if it can be easily inserted, it means that the meat is cooked, then you can put an appropriate amount of edible salt, and then cook for half an hour to turn off the fire, and the meat can be flavored after a few hours. After taking it out, it can be sliced and eaten, and it must taste very good when you taste a slice.

Meat is sometimes indispensable to our daily diet, because eating meat can not only make people feel full. And meat can sometimes give our body some energy. However, there are many ways to cook meat, how to cook it to make it more nutritious, and what condiments to put when cooking meat to enhance the taste of meat.

Put more peppercorns in meat.

When roasting meat, it is advisable to put more peppercorns, and beef, mutton, and dog meat should be put more. Sichuan pepper can help warm up and detoxify.

Add more garlic to poultry meat.

Garlic can enhance the taste, and it is advisable to put more garlic when cooking chicken, duck and goose meat, so that the meat is more fragrant and delicious, and it will not be diarrhea due to indigestion.

Put more ginger in the fish.

The fish smell is strong, the sex is cold, and improper eating will cause vomiting. Ginger can both ease the cold of fish and relieve the fishy smell. Add more ginger when making it, it can help with digestion.

The above is an introduction to the small ways to cook meat and put which condiments to make the meat taste better. Just put these things in the meat, not only will it make the meat taste different, but it will also not make you feel greasy when you eat the meat.