What is the role of adding coriander seeds to the brine?

Coriander seeds mainly play a role in relieving greasy and flavoring.

Why? In fact, for meat, especially greasy meat, Cantonese people like to add some coriander or something, and its main purpose is to relieve greasy and fragrant.

Put for the brine, always can not put coriander, vegetable leaves are easy to cause the brine to be sour, to put coriander seeds can be a good solution to the brine sour and flavor relief effect.

As for the quantity, about 100 catties of meat are marinated, and 50 grams of coriander seeds are enough.

Some people also beat coriander seeds into powder, which makes it easier to taste, but the disadvantage is that it is easy to cause the powder to run out and suspend on the surface of the brine, affecting the brine.

Coriander seeds are bi-round spherical in shape, pale yellowish-brown on the surface, and the ripe fruit is hard and aromatic, with mild aromatic and sage.

and the mixed taste of lemon. When the seeds turn brown, they can be harvested, threshing and drying a few to extract the fragrant substance. The slightly spicy flavor is native to the Mediterranean.

Coast. Often used in pickled foods, the ground powder can be used in many food seasonings, one of the ideal spices for cooking, and one of the raw materials for curry.

Coriander seeds contain volatile oils.

Malic acid, potassium salts, calcium salts of organic acids, fats, proteins, vitamins and nitrogenous substances.

Strengthen the stomach and penetrate numbness. The decoction can penetrate measles.

Kill fish poison. Fumigation to treat hemorrhoids and prolapse anus. Rinse your mouth with decoction to relieve toothache. It can relieve toadstool poisoning. Coriander seeds.

It is made of aromatic emulsion solution, which is used for the wound of purulent disease, which has the effect of making the wound clean and promoting the formation of granulation. against heart disease.

It has a therapeutic effect.

After a period of use, the brine will leave a few residues of raw materials or spices, which need to be filtered to ensure the quality of the brine.

The oil slick in the brine should be knocked off frequently, and it is best to keep only a thin layer on the surface of the brine"Oily face"。Otherwise, too much grease will easily deteriorate the brine, and the fat will be oxidized and deteriorated.

When the brine is not in use, it should be boiled and placed in enamel.

Inside the bucket, let it cool naturally and do not shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated. In summer, the brine must be boiled every day and, if possible, stored in cold storage.

When the brine is not used for a long time, it should also be taken out of the cold storage from time to time to boil, cooled and then put into the warehouse.

The fragrance is full, it can enhance the fragrance, remove the fat, remove the fishy smell, and the amount is too much, the braised meat is not only fragrant to the bones, but also the meat quality is super flavorful. Coriander seeds, also known as the fruit of coriander, usually bear fruit soon after the coriander grows to the point where it produces small white flowers. Coriander seeds are bi-round spherical in shape, pale yellow-brown on the surface, and the ripe fruits are hard and aromatic, with mild aromatic notes and mixed flavors of sage and lemon.

Coriander seeds are the size of peas, which can remove the smell, smell and flavor. Rapeseed is light yellow, the smell is fragrant, the taste is slightly spicy, and the common materials used in brine can effectively enhance the fragrance of brine vegetables, which is a versatile spice.

Adding coriander seeds to the brine can remove the fishy smell in the meat, so that the cooked meat is very delicious, and makes the meat more soft and fragrant.

Want to make braised vegetables.

To become more fragrant, what spices should be added to the brine?

1. Cumin.

It resembles rice. Grains, the smell is fragrant and no medicinal taste, the color is light green, the aroma is rich, and the particles are full, which belongs to the main ingredients of braised vegetables, which can make the dishes smell fragrant and pleasant. Braised vegetables account for a relatively heavy weight. When you buy it, it is more pale green and fresher.

Second, star anise, also known as anise, big material, the shape of eight corners, has a strong aromatic flavor, taste back to sweetness, to a big, smell fragrant, there is a sweet taste is better. It is an absolute main ingredient in braised vegetables. At the same time, the volatility of its aroma is strong, and the proportion of braised vegetables is increased separately in the later stage.

If there is a pungent smell or sour smell, most of them have been smoked with sulfur, so buy with caution.

3. Sand kernels. It can give the ingredients a special aroma and is a very important spice in brine. The smell is mild and aromatic, and the aroma easily penetrates into the meat. It is a common spice for adding flavor to braised vegetables. It is better to have a plump and thick fruit.

Fourth, cloves, smell of plum.

The aroma tastes numb. Cloves are known to have a bone-penetrating flavor in brine, especially in the preparation of meat ingredients, such as roast chicken.

Wait. However, its fragrance is particularly strong, and a large amount will produce a nauseous smell, so it is generally the least used in the formula, and it is commonly used in the position of auxiliary materials, using about 5 grams per 50 catties of brine.

5. Angelica dahurica is commonly used by us"Thirteen incense.

One of the spices is also a medicinal herb, adding angelica to make braised pork can exude a rich aroma and enhance our appetite.

Grass fruit. It is a spice with a special fragrance, the taste of grass fruit is like mint mixed with the feeling of smoky taste, adding grass fruit when making braised meat, it can play a role in enhancing the flavor and flavor, and we can also add grass fruit when making other stewed meat and other delicacies.

6. Marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of 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.

If you don't know about the braised vegetable oil, I advise you not to do it. Which of the brightly colored and fragrant pickled vegetables outside is not brushed out with refreshing oil? If you don't have a good recipe for refreshing oil, how can you compete with other braised vegetable shops?

As we all know, the braised vegetables must be brushed with oil after they come out of the pot, mainly for three functions. First, make the braised vegetables more attractive; second, to make the braised vegetables more fragrant; Third, prevent the oxidation and blackening of the pickled vegetables. In most cases, we will use the layer of brine oil on top of the brine and brush it on the top of the marinade, which is also very good, but there are two problems.

First, many times the brine oil is not enough, what should you do when you finish brushing the brine oil? Second, when it is cold in winter, you brush the oil on the top of the pickled vegetables, and the pickled oil will solidify, so the pickled vegetables will not be sold. Therefore, in response to these two reasons, braised vegetable refreshing oil came into being.

We use blended oil or soybean oil, add ginger, green onions, onions, carrots, lettuce, spices and other ingredients, and fry them slowly over a slow fire to give the blended oil the aroma of ginger, green onions, and spices, as well as a mellow and full taste. Brush it on top of the braised pork to enhance the flavor and brightness, and the antioxidant effect is first-class. Here are a few details for everyone to pay attention to.

First, you can only use vegetable oil for stir-frying refreshing oil, not animal oil, because when the weather is cold, animal oil will solidify, while vegetable oil will not solidify;

Second, soybean oil or blended oil is generally used to fry refreshing oil, corn oil and peanut oil can also be used, but their ** is too high, it is not recommended to use, it is best not to use rapeseed oil, because the color of rapeseed oil is too dark, and the color of the refreshing oil made is not good-looking. And soybean oil and blended oil ** are cheap, and the color is also good-looking, so I recommend everyone to use it!

Thirdly, adding appropriate rattan pepper oil or pepper oil to the refreshing oil will make the taste of the refreshing oil get an immediate effect, and add three to five grams of rattan pepper oil or Sichuan pepper oil per 100 grams of refreshing oil.

Fourth, if you want guests to smell the aroma of braised vegetables from afar, you can add a drop of braised vegetables to the refreshing oil, and add a drop of braised vegetables to every 100 grams of refreshing oil.

Fifth, because the aroma of the refreshing oil is volatile all the time, it needs to be sealed with plastic wrap and then refrigerated when preserving, so as to achieve the best preservation effect.

It can be roughly divided into these 7 kinds, star anise, cinnamon, cloves, nutmeg, cumin, grass fruit, they play a huge role in the brine, mainly to increase the fragrance, supplemented by the fish, the use is reasonable, and the effect of twice the result with half the effort can be achieved.

Personally, I think that under normal circumstances, the aromatic spices in the brine will be a little heavier, such as star anise, cinnamon, cumin, angelica, grass cole, liquerice, fragrant fruit, which have the effect of fragrance and deodorization, but also in moderation.

You can put some chicken essence to taste, although it is harmful to our human body, but if the taste requirements are very high, you can put some yo, peppercorns, big ingredients, you can do it!

Star anise, cinnamon, cloves, nutmeg, cumin, grass fruit and other spices should be added, their role in the brine is very huge, are mainly to increase the fragrance, if you put these seasonings in the lo-mei, the lo-mei made is particularly delicious and fragrant, delicious, and very flavorful.

Coriander seeds. It is mainly used in brine to relieve greasy and fragrance.

especially for greasy meat products. Coriander seeds are suitable for marinated meat: In my experience, coriander seeds are a versatile spice and are also aromatic spices, so they are suitable for most animal ingredients.

Coriander seeds are often seen in the spice recipes of some spicy brine, and there are many spices in the production of compound marinated vegetables.

All of them have the ability to remove odors, and coriander seeds have an excellent effect on the fishy smell of meat ingredients. Lots of steamed vegetables.

A large amount of coriander seeds are used in the boiling of the hot pot base and in the curry powder, which is due to the boiling.

<> coriander seeds taste fragrant, put coriander seeds in the brine, not only can make the brine play a fragrant role, but also can improve the fragrance and relieve greasy, coriander seeds can not be broken and put in the brine, although it is easier to taste, but it will be suspended on the surface of the brine, affecting the brine. The amount of coriander seeds in brine can not be too much, generally 25 kilograms of water to 100 grams of coriander seeds is appropriate. The formula is based on cloves, the amount of cloves in the brine is one percent of all the water used, and the total amount of all spices cannot be higher.

In the face of non-spicy brine, if you use coriander seeds, it is mainly to increase the compound aroma at the same time, because it has the sweetness of lemon, so it also has the effect of improving the freshness of the brine, so that the ingredients will be sweet in the mouth. Coriander seeds are also called coriander seeds.

It is mainly used in brine to remove odor and enhance the effect of fragrance. It is generally used in the marinade of beef and mutton products.

As for the quantity, about 100 catties of meat are marinated, and 50 grams are enough. Some people also beat coriander seeds into powder, which makes it easier to taste, but the disadvantage is that it is easy to cause the powder to run out and suspend on the surface of the brine. The spices commonly used in the afterfragrance part are used to enhance the taste of the aroma diversity of the afterfragrance part; It can also be served with dill seeds, coriander seeds, and lemongrass.

Cumin, thyme.

This type of spice is used to enhance the overall freshness; On spice recipes for some cured meats,

The role of coriander seeds in the brine is very large, which can play a role in removing the fishy smell, and can also relieve greasy and fragrant, because the taste of coriander seeds is very fragrant.

Coriander seeds, full of fragrance, can enhance the fragrance, remove the fat, remove the fishy smell, the dosage is too much, the braised meat is not only fragrant to the bones, but also the meat quality is super flavorful.

Coriander seeds. Origin: Coriander is native to the Mediterranean coast and is now cultivated all over the world. June and July are the harvest time for coriander seeds.

Appearance: Coriander seed is spherical in appearance, about 2 3 mm in diameter. There are 10 inconspicuous wavy and curved ridges and 10 longitudinal ridges on the surface, and a very short stigma can be seen at the top of the ridge. The overall is relatively hard.

Taste: The taste of coriander seeds is relatively light when first smelled, if you pick up a handful and gently rub it before smelling, the smell is fragrant. Put it in your mouth and chew it, you can clearly feel the lemon aroma, and there is a slight numb tongue feeling, and then there is a warm and sweet bitter fragrance.

Uses: Coriander seed is widely used in India and is an essential spice in curry recipes. In Western countries, it has the nickname of "all-purpose spice", and is often used to flavor sausages, salads, fruits and vegetables, or baked pasta and desserts.

In Chinese food, it is often used for pickling, stewing poultry, livestock, aquatic products, vegetables, beans, etc.

In fact, it can be fragrant and fresh, which can make the taste of the brine more intense, and the general dosage is about 50g, which is just right and tastes good.

Because coriander seeds can be mentioned in the role of resume Titian. The amount of coriander seeds can be added according to the individual's taste.

The role of coriander seeds in the brine is very significant, can play a role in the flavor, the dosage is generally 5 grams, suitable for braised pork, as well as mutton, followed by beef, can be.

Clause.

1. Enhance flavor and fragrance.

Second, remove the odor, first.

3. Anti-corrosion, first.

Fourth, remove greasy, fifth, neutralize spices, its dosage should account for 0.5% of the brine, the dosage should not be too large, suitable for marinating chicken, duck and beef and various animal offal.

Coriander seeds mainly play a role in relieving greasy and flavoring, especially for greasy meat, such as pig's trotters, as for the quantity, about 100 catties of meat, 50 grams of coriander seeds are enough. Some people also beat coriander seeds into powder, which makes it easier to produce flavor, but the disadvantage is that it is easy to cause the powder to run out and suspend on the surface of the brine, affecting the brine.