How to remove the great fennel flavor in steamed meat powder

It may be that fennel is added to the ingredient and cannot be removed.

Star anise is commonly known as the big ingredient, when cooking, there will be a very strong flavor of the big ingredient, there are several ways to get rid of the taste of the big ingredient:

1. First of all, we must grasp the dosage of the ingredients, stew a pot of meat and put a complete batch, and try not to use fried vegetarian dishes;

2. Pick out the large ingredient petals from the dish and cover them with soy sauce or soy sauce or soy sauce and hot sauce;

3. When you need to use star anise, you can fry it in warm oil first, so that it will not have too heavy taste, and the cooked dishes will also increase the flavor;

4. If it really doesn't work, add dishes to neutralize it.

Illicium verum (scientific name: illicium verum is a plant of the family Anise and the genus Anise. Star anise is a well-known spice and is also used for medicinal purposes.

The peel, seeds, and leaves all contain aromatic oils, which are important raw materials for the manufacture of cosmetics, liqueurs, beer, and the food industry.

Star anise is sweet. Star anise fruit can be directly used in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc., and can also be directly processed into five-spice seasoning powder. Fennel and star anise oleoresins are commonly used in the food processing industry such as meat products, condiments, soft drinks, cold drinks, confectionery, pastries and baked goods.

The dried and ripe fruits of star anise contain aromatic oil, fatty oil, protein, resin, etc., and the extract is fennel oil, of which the seeds contain fennel oil, and the fennel oil content of dried fruits and dried leaves is 12%-13% respectively. The main components of fennel oil are anisole, anisaldehyde, anisylacetone, safrole, phellandne, etc.

Efficacy: Octagonal is used for medicinal purposes, with the function of dispelling wind and regulating qi, and regulating the stomach, and is used for cold and vomiting, abdominal cold pain, stomach distension, etc. However, eating too much can damage the eyes and sores.

Star anise fruit has the functions of strengthening the stomach, carminative wind, analgesic, regulating qi, dispelling cold and dampness, indigestion and neurasthenia.

Contraindications: Patients with eye diseases with yin deficiency and fire and Sjogren's syndrome, menopausal syndrome, active tuberculosis, bronchial asthma, gout, diabetes, and people with fever eat less or even avoid eating.

Soak it in water, and the dish is almost cooked, and then put star anise.

You can use it in advance by blanching it with hot water.

Fennel; It is a fungus and algae, and can be used as a seasoning. It has the effects of appetizing, regulating qi and heat dissipation, detoxifying, tonifying the kidney and relieving cough. The strong and light taste of fennel is a natural growth object, and it should be natural in order to have a good application effect.

The "hala smell" is caused by too high temperature, too long storage time, and excessive water content during storage.

The method of removing "halama" is to reheat the lard and smelt it, and the bad smell can be removed through heating, and the excess water can be removed at the same time; The second is to add a certain amount of seasoning to the oil and then boil it again, such as: Sichuan pepper, spices, green onions, ginger, etc., to increase the fragrance and remove the "hala flavor".

3. Pour a layer of soybean oil on top of the refined oil, or put a few radishes in the oil

The method of removing "halama" is to reheat the lard and smelt it, and the bad smell can be removed through heating, and the excess water can be removed at the same time; The second is to add a certain amount of seasoning to the oil and then boil it again, such as: Sichuan pepper, spices, green onions, ginger, etc., to increase the fragrance and remove the "hala flavor".

Put some vinegar or orange juice appropriately.

Fennel is a spice, right? Vegetarian dishes have the aroma of meat, and the seasoning market sells them?

Fennel is a spice used for flavoring! It didn't work.

How to get rid of the fishy smell of pork.

Before cooking pork, you need to mix it with a small amount of vinegar water, let it sit for a few minutes to half an hour, and then make it, and then there will be no fishy smell, and the same is true for fish. When cooking, add cooking wine, vinegar, ginger, green onions, etc. to remove the fish, it is highly recommended to add a little lemon juice or white wine! If the fish is heavy, you can use cooking wine, vinegar, or green onion and ginger to drown in advance, and you can also smear some rice wine and salt on the pork to code the flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

It is also useful to add some garlic or white pepper to cooking.

Preparation of fennel pork dumpling filling.

Ingredients: 500 grams of pork filling, 500 grams of fennel.

Excipients: 1 green onion, 1 small piece of ginger, 2 teaspoons of salt, 2 teaspoons of thirteen spices, 2 tablespoons of sesame oil Method 1, prepare fennel and pork filling.

3. Finely chop the green onion and ginger for later use.

4. Soak the fennel in lightly salted water for 10 minutes, then wash it off with running water.

5. Remove the roots of the washed fennel and chop it.

6. Put the minced green onion and ginger into the meat filling and mix well, then add fennel and add salt.

7. Add thirteen spices. (Five-spice powder and dumpling filling powder are OK) 9. Stir in a clockwise direction, mix the meat filling and vegetables well, and the dumpling filling is ready.

Pork dumpling stuffing is often used in cooking wine, white pepper.

Pork actually doesn't smell fishy, put some peppercorns, and old ginger will be fine.

Our hotel uses chopped green onion, ginger ale, Huadiao old wine, light soy sauce, seafood soy sauce, pepper, and thirteen spices to remove its fishy smell.

1. The first thing is to choose ingredients. It is best to choose high-quality pork belly for pork, which is especially suitable for dumpling filling. Wash it and drain the water and put it on the board to chop it into minced meat, it can be appropriate, and it is easy to affect the taste if it is too broken, try not to stir it with a machine, so that the dumpling filling is not viscous.

2. Wash 5 grams of green peppercorns, soak them in 20 ml of warm water for 10 minutes, and soak 20 grams of minced ginger in warm water for 10 minutes. If allowed, it can be done for a longer period of time, as long as the water is cool. After soaking, remove the peppercorns and ginger and set aside.

3. Put the minced meat into a bowl, add a small amount of salt and minced green onion to marinate for 2 minutes, pour a small amount of soaked peppercorns and ginger water many times, stir in one direction, stir until the water is completely integrated into the minced meat, and the meat becomes viscous.

Adjust the dumpling filling for the New Year, if you want to be fragrant, juicy and fishy, pepper water and ginger water are indispensable, and green pepper is best to use green peppercorns, because green peppercorns are stronger than red peppercorns, and full mixing with the meat filling can enhance the umami of the dumpling filling, and can also remove the fishy smell of the meat itself. The same is true for ginger water.