What seasonings should I put when making braised pork?

Generally, in our family, we will put braised pork, cinnamon, bay leaves, star anise, pepper, tangerine peel, grass fruit, cumin. When marinating, put the above spices in the gauze and tie it tightly, then add rock sugar, cooking wine, light soy sauce, soy sauce, and then put it in the pot to cook.

Personally, I think that the seasonings that should be put when making braised pork are, grass fruit, quick swim, cloves, star anise, cinnamon, sugar, green onions, ginger, salt, cooking wine, soy sauce, etc.

When making braised pork, you don't need to put too many seasonings, you only need to put these four types: tangerine peel, cinnamon, star anise, clovesThe braised pork is sure to be delicious.

When making braised pork, cloves, star anise, cinnamon, tangerine peel, etc. should be put to make the braised meat more delicious, as well as green onions, ginger and salt are indispensable.

The chef shares tips on how to use seasonings for stewed meat, and there are four main spices used.

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.

As a Chaoshan person, the production of braised meat still has the right to speak, the soul of braised meat lies in the taste of the marinade, of course, the choice of meat is also crucial, the first choice is tender meat, because too old meat marinated out will taste bad, can not melt in the mouth, more chai.

So, how to choose the marinade for braised pork?

First of all, prepare two or three star anise, a few green onions, this is where the marinated fragrance lies, the star anise has a strong flavor, not too much. Secondly, prepare a few bay leaves to increase the aroma of the braised pork. Then prepare a piece of ginger, it is best to choose a large piece of ginger, which is better to remove the anger of pork and improve the freshness, ginger slice for later use.

Then prepare some cinnamon, two or three pieces, according to the amount of meat, prepare an appropriate amount. Soaking some shiitake mushrooms can increase the flavor of braised meat, prepare some rock sugar, and increase the color and sweetness. Dark soy sauce, light soy sauce, and cooking wine all need to be prepared.

Next, teach you how to marinate meat.

First of all, I generally choose fat and thin pork belly, which is more beautiful, wash the pork belly, boil water in the pot, add a few slices of ginger and a small spoon of cooking wine to remove the fish, blanch until the pork belly is fully cooked, poke it with chopsticks, and the meat is cooked without blood and water. Take out the cold water and rinse it, put it in the pot, add the dark soy sauce and light soy sauce in a ratio of 1:2, such as a soup spoon, one spoonful of dark soy sauce and two spoons of light soy sauce, the dark soy sauce is salty, you can slightly less, then pour in an appropriate amount of boiling water to cover the pork belly, and then add the star anise, bay leaves, a few pieces of ginger, cinnamon, and mushrooms prepared earlier, and then throw a few pieces of rock sugar, and put a few green onions in the knot.

Add two teaspoons of cooking wine afterwards. Cook for an hour, turning the meat several times to evenly coat it and prevent it from sticking to the bottom. After an hour, the braised meat is completed, and after it is cooled, it is then cut into pieces, and the overheated meat cannot be sliced when it is cut, and it is easy to spread out.

After slicing, arrange and pour the remaining marinade over the meat.

This is the process of preparing the ingredients for braised pork, and you can also try to make a copy of braised meat and share it with family and friends.

Soy sauce, sugar, vinegar, oil, such condiments are more delicious, and the taste is also good, especially crispy.

You need to prepare chicken essence, sugar, soy sauce, light soy sauce, dark soy sauce, Sichuan pepper, star anise, with these seasonings, the braised pork is particularly delicious, and it will also be particularly delicious.

Generally, the seasonings needed are bay leaves, cloves, nutmeg, tangerine peel, salt, chicken essence, aged vinegar, dark soy sauce, light soy sauce, Sichuan pepper, seasoning, cumin and so on.

To make lo-mei, you need: ingredients such as Hachino Mori horn, cinnamon, cumin, cloves, dried chili peppers, etc.

1. Octagonal. Star anise is a well-known seasoning spice, which is the general main ingredient in brine, and is mainly used to enhance flavor in brine.

2. Cinnamon bark. The appearance of cinnamon is curly, the smell is fragrant, the entrance is sweet and slightly numb, the skin is gray-brown, and the inner skin is reddish-brown. Used in braised meat, it has the effect of increasing flavor, relieving greasy and removing peculiar smell.

3. Cumin.

The appearance of cumin spine sedan chair is like rice grains, the smell is fragrant and has no medicinal taste, the fragrance is pleasant, it belongs to the main ingredient of braised vegetables, and the color is light green, the aroma is rich, and the particles are full when purchasing.

4. Lilacs. Cloves, rich in fragrance, taste with a numb tongue. Because its fragrance is too strong, the dosage should not be too much, and two or three can be used at home, otherwise the taste will be robbed. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.

5. Dried chili peppers.

Dried chili pepper is a chili product formed by natural drying, artificial dehydration and other processes of red chili, and the eating method of dried chili pepper is mainly used as a seasoning to eat, and the dried chili pepper plays a role in relieving greasy and increasing flavor in the lo-mei.

When making lo-mei, the seasonings you need include:

1.Soy sauce: Provides saltiness and color to the lo-mei silver drain.

2.Rock sugar: Provides sweetness and texture to lo-mei.

3.Cooking wine: provides fragrance and deodorization for the high flavor of lo mold.

4.Ginger slices, green onions, star anise, cinnamon, Sichuan pepper and other seasonings: provide fragrance and taste for lo-mei.

5.Salt, monosodium glutamate, chicken essence, etc.: add according to personal taste to enhance the umami and texture of lo-mei.

The above are commonly used marinated seasonings, and other seasonings can be added in an appropriate amount according to different ingredients and tastes.

The ingredients needed to make lo-mei are as follows.

1) bay leaves, star anise, Sichuan pepper, cinnamon bark, dried chili, green onion, ginger slices.

Mix the small sauce of the mold bridge.

2) 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons soybean paste, 1 tablespoon sugar.

3: Put the meat to be marinated in a pot and blanch it in cooking wine, remove it and rinse well.

4: Put the washed braised pork in a pot and add the above spices and sauce.

5: Simmer for 50 minutes, then remove the lid and add the garnish

6: Continue to simmer for another 15 minutes to get out of the pot!