If you want the marinated meat to be fragrant and delicious, you only need to put 6 kinds of spices?

Octagonal should be very familiar to Northeast people! Basically, star anise is used when cooking vegetables or meat. Star anise contains a unique aroma, which can remove the fishy smell in the meat, making the marinated meat fragrant and delicious.

Although the use of star anise is more, but how to use the wrong one, put star anise or equal to white place. Let's use star anise, whether it's braised vegetables or iron pot stews. Be sure to remember to fry the star anise until golden brown in advance, so that the aroma of the star anise can be fully stimulated.

If it's late, it's equal to nothing. And when we use star anise, we only need to put one when cooking meat. Star anise is the raw material used to improve freshness, we must adhere to the principle of rather less than more, star anise is used more, but it will make the taste bitter.

Therefore, everyone must bear in mind.

The scent of cloves, smelling particularly strong. Especially in marinades, it is crucial. The aroma we smell in the marinade is the smell of cloves, which is a flavor-enhancing condiment.

It has a strong sweet fruit and its spicy aroma. Therefore, when you marinate vegetables, you must remember to put them in the refrigerator.

Cinnamon bark is also known as a kind of cinnamon in traditional Chinese medicine. And there are many types of cinnamon, and this kind of cinnamon will taste a little bitter. But its energy is very strong, so you must not use it too much.

Cinnamon bark is a raw material for freshness in this land. They are mainly used for a wide range of purposes, but everyone must also adhere to the standard of using less rather than more.

Everyone should know very well, but it's a kind of raw material that is fresh and different. For example, when we cook beef, bay leaves are indispensable. The bay leaf only needs to be slightly added with 1 or half a slice when boiling the beef to give full play to the good effect.

The main function of bay leaves here is that the juice for the marinated vegetables will not change, resulting in a longer use of its aroma.

Sesame pepper and star anise are two indispensable spices in our home, and sesame pepper is very important in the whole process of marinated vegetables, and sesame pepper has a special spicy taste. Therefore, in the case of braised vegetables or stir-fried vegetables, we can use sesame peppers. Sesame pepper can not only remove the fishy and greasy, but also remove the fishy smell of the meat inside.

At the same time, it can also improve the appetite of the human body, and everyone will use sesame pepper oil when making dumplings and their cold dishes.

Tangerine peel is generally used as a Chinese herbal medicine, and a small amount of tangerine peel is now placed in spices. Put in the meat food of tangerine peel, there will be a strong delicacy when eating, but there will be a bitter and astringent taste when eating tangerine peel, everyone must remember to put it less! Tangerine peel itself is the orange peel that everyone eats in daily life, and it is called tangerine peel as long as it is put in three years later.

Star anise, cinnamon, bay leaves, Sichuan pepper, dried chili peppers, cloves, just put these six spices to marinate the meat is delicious.

These seasonings are star anise, cinnamon, Sichuan pepper, chili, cloves, grass fruit, and ginger, and once these ingredients are added, then the braised pork will make it more delicious.

bay leaves, Sichuan pepper, star anise, cinnamon, cloves, tangerine peel.

As long as these 6 spices are added, the aroma of the meat can be stimulated, and the braised pork is delicious.

If you want braised pork to be delicious, using these 6 spices well is the key to ensure that the fragrance enters the bones, and the more you eat, the more fragrant it is!

Braised pork is a very traditional specialty food, whether it is chopped and eaten in a sandwich cake, or served as a snack in a cold salad, or directly held and gnawed, it is very delicious, and many people love to eat it. If you want braised pork to be delicious, in addition to the freshness of the ingredients, you can't do without the help of spices. In particular, these 6 spices are the key, and they are used flexibly to ensure that the fragrance is deep into the bones, so that the more you eat, the more fragrant it is!

[Attracting guest incense], also called meat front incense. Some braised pork, you can smell the tempting aroma from a long distance, and people can't help but want to taste it. That's where it comes in"Cinnamon" and "white cardamom".

In addition to covering the fishy smell, the most important thing is to provide "outside the pot" to let the fragrance waft out and attract guests to eat.

【Meat in the flavor】, the guests are attracted by the fragrance, and the next thing is to rely on"Grass fruit" and "Angelica daica".These two kinds of spices. They can provide a rich "mouth" of auxiliary ingredients, so that you can eat in your mouth, and your mouth is full of aroma. Some braised pork feels very fragrant when you take a bite, in addition to the aroma of the meat itself, it is the effect of these two spices.

But they are only auxiliary, and the ingredients themselves must be good.

[Soul Hook Incense], also called aftertaste incense。After eating the braised pork, the diner kept smashing his mouth, feeling that the aftertaste was endless, and he couldn't help but want to eat another piece. This mainly depends on:"Clove" and "citronella"., they are to make the flavor of the braised meat into the bones, to achieve the purpose of "through the bone fragrance", and the aftertaste is very fragrant.

But pay attention to the dosage, otherwise it will be easy to dominate, and the mouth will be full of spices, and it will not taste good.

If you want the braised meat to be delicious, it is the key to use these 6 spices well, and the above is a detailed introduction, and you can flexibly master and use it to ensure that the taste of the braised meat is fragrant to the bones, and the more you eat, the more fragrant it is. In addition to these, there are several other commonly used ones, so I will give you a brief introduction by the way.

OctagonalThis is the basis of the marinade, which is used to remove the fishy odor, increase the fragrance, and have a sweet aftertaste and increase appetite. Cumin, the effect of fragrance and antiseptic, its fragrance is gradual, getting better and better. Bayberry, deodorization, fragrance and antiseptic, so that the lo-mei tastes, the more you eat, the more fragrant, and it is very useful.

Ginger, instead of ginger, the purpose is to remove the fishy smell and balance the effect of the fragrance. Grass fruit, the effect is to remove the smell and increase the fragrance, the icing on the cake, more suitable for beef and mutton, but must be seeded, otherwise the taste will be bitter. LicoriceThe function is to remove the fishy smell, provide sweetness, and make the braised pork richer and more delicious.

Well, that's all there is to it about spices. In fact, there are not many types of spices for brine, let alone many quantities. Instead, it is necessary to be familiar with the role of each spice and use it flexibly to achieve the best effect and make the braised pork taste better

1. Spices are: star anise. Anise is no stranger to northerners!

Almost whenever it is used for stir-frying or stewing meat, star anise is used. Star anise contains a unique fragrance, which can remove the fishy smell in the meat, making the marinated meat fragrant and delicious. Although the use of star anise is more, if it is not used correctly, putting star anise is still equal to putting it in vain.

When you use star anise again, whether it's braised meat or stew. Be sure to remember to fry the star anise to 1 in advance, so that the aroma inside the star anise can be fully stimulated. If it's late, it's in vain.

And when using star anise, you only need to put one when stewing meat. Star anise is only a material used to enhance fragrance, and it must be based on the principle of rather less than more, and using too much star anise will make the taste bitter. So you must keep it in mind.

2. Lilacs. The smell of cloves is particularly strong. Especially in brine, it plays a vital role.

The fragrance smelled in the brine is the smell of cloves, and it belongs to the flavor-enhancing seasoning. There is a strong sweet fruit and a spicy aroma. Therefore, when you are marinating meat, you must remember to put it in the refrigerator.

3. Cinnamon bark. In traditional Chinese medicine, cinnamon bark is also called a kind of fragrant cinnamon. And there are many types of cinnamon, and this cinnamon will taste a little bitter.

But its stamina is particularly strong, so you must not use it too much. The role of cinnamon here is also a material for fragrance. It is also more widely used, but everyone must also be in line with the principle of dosage rather than less.

For example, when we are making braised pork, the indispensable thing is bay leaves. As long as you add 1 or half a slice to the braised pork, you can play a good role. The main function of bay leaves here is to keep the soup of braised meat unchanged, so that its flavor is more durable.

5. Sichuan peppercorns. Sichuan pepper and star anise are two spices that our family can't live without, and Sichuan pepper also plays a vital role in the process of marinating meat, and Sichuan pepper has a unique spicy taste. So when we braised pork or stir-fried, we can use Sichuan pepper.

Sichuan pepper can be used to remove the smell of meat inside. At the same time, it can also increase the appetite of the human body, whether it is in dumplings and cold dishes, pepper oil will be used.

6. Tangerine peel. Tangerine peel is generally the most used in traditional Chinese medicine, and a little tangerine peel is added to the spices nowadays. The meat with tangerine peel will taste rich and delicious, but the tangerine peel will have a bitter taste, so you must remember to put it less!

Tangerine peel is actually the orange peel eaten in daily life, as long as the orange peel is put on after three years, it is called tangerine peel.

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.