What kinds of spices can be added to make the braised pork fragrant and flavorful?

Add the cinnamon. Bayiba! Hawthorn. Pepper. Star anise. Green onions, ginger, garlic, simmer over low heat, so that the stewed braised meat. It's fragrant and flavorful, and it's especially delicious.

When braising the pork, add some cinnamon, star anise, bay leaves, grass fruits, and cloves. Also put some rock sugar.

Do you usually like to eat braised vegetables? This kind of cooking technique is very special, if the craftsmanship is good, the marinated meat is very fragrant, and no one may smell this aroma without drooling. In fact, making braised vegetables is also very particular, not just buy a few kinds of meat and a few types of seasonings at the farmers' market, and then go home and marinate them at will.

Many friends should have such a confusion, I don't know what kind of seasoning to choose before the stew? The following will share with you four excellent seasonings for braised vegetables, and it is much more reassuring to make braised vegetables later.

Do you immediately remember the familiar old song "Lilacs" haha, the seasoning I want to talk about today is the lilac buds after drying. In traditional Chinese medicine, cloves are warm and can fill their qi and blood, especially suitable for good friends who have yin deficiency and internal heat in the spleen, stomach and kidneys. Of course, food and medicine are of the same origin, if this kind of seasoning is used to marinate vegetables, it will be really hot, but everyone should pay attention to yo, there is no need to put a lot of cloves every time, just be appropriate.

For this kind of spice, everyone is probably familiar with it, but Mu Wu is resistant. It has a unique taste, and some friends especially like to smell this smell, so add a little star anise to the braised vegetables to make it fragrant. However, you should have heard before that there is a fake star anise on the market, so you must pay attention to it when buying star anise.

Of course, due to its uniqueness, there is no need for everyone to put a lot of star anise, otherwise it may be sweet to eat.

When it comes to spices like cinnamon, it's really amazing, it's actually a tree root, but it has a great main use, not only as a condiment for our cooking, but also for medicinal purposes, or to extract an industrial-grade cinnamon oil from it. If you dig deeper, in fact, there are many types of cinnamon, you can also learn about it in advance when you buy, different types of cinnamon also have differences in aroma, you can choose freely. Speaking of guiding, in fact, our ancestors were able to use it well as spices thousands of years ago, and its influence in traditional Chinese cooking condiments can probably be lined up with ginger slices.

This kind of spice is also more common than orange trembling, especially in some citrus producing areas in Guangdong, such as Zhaoqing Sihui, Jiangmen Xinhui, etc., Poria cocos is really a local specialty of these places. Usually put some poria cocos when stir-frying duck meat, goose meat is more flavorful and has a higher taste, so you can also consider using this spice in the spring when you marinate vegetables. But in terms of dosage, there is actually no standard, if you like this taste, this can also be put a little more, but if you can't bear the stronger medicinal flavor after adding more, then reduce it appropriately.

Bayern leaves, green onions, ginger, star anise, cinnamon, and Sichuan peppercorns are all indispensable, and cooking the meat with these spices will add more flavor.

The spices of the braised meat should be put as follows: star anise, pepper, grass fruit, cinnamon skin, tangerine peel, etc., put in these trapping and balance materials, as long as you boil it, the taste of the marinade must be pure.

No matter what kind of meat you marinate, hawthorn, spices and star anise are indispensable, and these ingredients can make the marinade more delicious.

Brine production method.

1. Put star anise, cumin, grass fruit, pepper, cinnamon, kaempfer and cloves into the marinade bag;

2. Take the pot, add water, put in the pork bones, bring to a boil, remove the foam, add the green onion, ginger and dried red pepper, change to low heat and simmer for 1 hour;

3. Remove the green onion, ginger and red pepper, add salt, rock sugar, Shao wine, soy sauce, simmer for 30 minutes, add chicken essence to form a marinade.

Third, the practice of braised vegetables.

1. See above for the practice of brine;

2. Wash the materials that need to be marinated and evenly smear a layer of soy sauce;

3. Put the ingredients into the pot and fry them in brine, sugar, salt, pepper, chicken essence, Shao wine, boil, remove foam, put in pig's trotters, chicken feet, etc., green onion and ginger, and marinate over low heat.

Fourth, brine precautions.

1. The amount of seasoning poured before each marinade should be less than half of that when the soup was boiled for the first time. In the process of marinating, it should not be too badly marinated, otherwise the marinade will be too loose and difficult to change.

2. The amount of clean water poured before each marinade should be determined according to the amount of the original old soup, but the total amount should be slightly more than the normal amount. Do not marinate too many main ingredients each time, so as not to weaken the taste of the finished lo-mei.

3. If you need to marinate soy products, mutton and other foods that are prone to sour taste and smell, you can separate a part of the soup to marinate it, so as not to "spoil a pot of soup".

4. After marinating, the longer the marinade time in the marinated soup, the stronger the taste, and the long-term soaking will make the meat rotten and affect the taste. After the lo-mei is taken out, if it is not eaten for a short time, a thin layer of sesame oil can be applied to prevent water loss.

It is recommended to study in a professional training institution.

(1) Recipe: 1 grass fruit, 5g Sichuan pepper, 5g licorice, 5g cinnamon, 5g star anise, 5g cumin, 2 green onions, 2 chili peppers, 4 slices of ginger, 4 tablespoons of rice wine, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of rock sugar.

ii) Modulation:

Put the herbs into a cotton bag, close and tie tightly for later use.

Cut the green onion into large sections after patting it flat, and chop the chili pepper after flattening it and set aside.

Take a deep pot, add herbs and seasonings and boil to make 1 part of all-purpose marinade.

1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dishes being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

Sichuan pepper, star anise, cinnamon, cloves, cumin, sand kernels, bay leaves.

What are the spices and halogens.

Chunsu Xiaohui cosmetics.

Let's talk about following to become the 2255th fan.

Plant-based natural flavors: rose oil, jasmine extract, vanilla tincture, white orchid balm, tolu resin, narcissus pure oil, etc. Animal-derived natural flavors:

Musk, ambergris, civet and beaver. The marinades include star anise, cinnamon, pepper, jataman, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc.

The production of synthetic fragrances in China developed after the 50s of the 20th century, and was concentrated in Shanghai, Tianjin and other places. The main raw materials used in the production are citronella oil, litsea cubeba seed oil, linalomy oil, sassafras oil, cypress oil, turpentine, castor oil, fusel oil, aromatics and phenols.

Extended Materials. Plant-based spices are often added to stews, etc., to give food a strong flavor. Fragrances and flavors are widely used in soaps, detergents, various cosmetics (cold cream, alabaster, hair cream, hair wax, shampoo, toilet water and perfume, etc.), skin care and beauty products, toothpaste, air cleaners and fungicides and other environmental hygiene products, candy, biscuits, beverages, tobacco, wine, soybean milk, dairy products, vegetable protein food, as well as medicine, paper, plastics, leather, fabrics, etc.

Classification and structure of synthetic fragrances: According to the chemical structure, it can be divided into hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, acids, esters, lactones, aldehydes, ketones, acetals (ketones), nitriles, heterocycles, etc. The molecular weight of synthetic fragrances is between 50 300, and the higher the molecular weight, the less volatile and the less aromatic it is.

Small changes in molecular structure, including different substitutive positions, geometric isomerism, stereoisomerism, etc., can lead to aroma differences, such as vanillin (3-methoxy-4-hydroxybenzaldehyde) with a pleasant vanilla bean aroma.

Its isomer 2-hydroxy-3-methoxybenzaldehyde has an unpleasant smell similar to phenol; nerolidol and geraniol are cis-trans geometric isomers, and the former has a softer and sweeter aroma. C-trans rose ether is a stereoisomer, and the aroma is better than cis.

Grass fruit, cinnamon, bay leaves, cardamom, cloves, star anise.

1. Wash the pork belly and cut it into pieces, blanch it in a pot for two minutes, then remove it for later use.

2. Prepare spices: grass fruit, cinnamon, bay leaves, cardamom, cloves, star anise.

3. Pour in an appropriate amount of rock sugar from the pan and stir-fry the sugar.

4. Put the pork belly in and stir-fry to color.

5. Add the prepared spices, light soy sauce, dark soy sauce, and then add an appropriate amount of water.

6. Marinate until the juice is reduced.

Braised pork is a very common cooking technique, which is a dish made by boiling the raw materials after the initial processing and blanching treatment in a good marinade. What kinds of spices do you need for braised pork? Good Kitchen Network will give you a detailed introduction to the recipe of braised pork.

First, the production of brine.

Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 25 grams, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of ganda, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

ii) Modulation:1. Divide star anise, cinnamon, cumin, licorice, sanai, glycocalypse, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Star anise, cinnamon, cumin, licorice, sagnai, glyphania, pepper, sand kernels, grass cardamom, grass fruit, cloves.

Steps on how to make it:

1.Repair the raw meat and fur, remove the bones and excess fat (the removed bones can be used to make soup, the fat should not exceed 2 cm, and cut into half a catty to a catty of rectangular cubes).

2.Marinating: Rub the salt evenly on the raw meat and marinate it in a basin for 4-24 hours.

3.Sugar water: Dissolve 100 grams of sugar until no particles are gone.

4.Preparation of marinade (primary marinade):

l Wrap the spices (ginger, cinnamon, cumin, tangerine peel, cloves, grass fruit, sannai, pepper, vanilla) in gauze, add 1 large bowl of old soup (bone broth) and 2 large bowls of water into the pot and cook for one hour on low heat. Be careful to replenish the water and do not boil it dry.

2Add sugar water (keep boiling for 5 minutes and stir constantly) Note: The sugar here does not play a sweetening role.

3Add soy sauce and stir well (stop fire for 5 minutes).

4. Add the white wine, bring to a boil and then stop the fire.

5. Add monosodium glutamate and stir.

6. Adjust the brine: use soup, water and salt to adjust the amount of soup and saltiness, so that the taste of the initial marinade is light.

7. Heat and boil.

8 old halogen blending:

9Add spices, soup and water, and simmer for 30 minutes.

10 tastes. 11. Adjust the brine: use soup, water and salt to adjust the amount of soup and saltiness, so that the taste of the initial marinade is light.

12. Heat and boil.

6. Marinating: Put the marinated and cleaned meat pieces into the prepared primary marinade for marinating. Bring to a boil over high heat, then simmer over low heat for 30-60 minutes. During the cooking process, the pot should be turned two or three times.

7.Brine preservation: After marinating the meat, heat it to boiling and then idle it, and do not open the lid at will when it is idle to avoid the volatilization of aromatic substances and the entry of microorganisms and pests. Keep it safe and avoid theft by business opponents.

Product features: the skin is golden yellow, the lean meat is brown, salty and suitable, the five flavors are rich, the skin is glutinous and rotten (the skin is crispy and the meat is fragrant), fat but not greasy, and the yield is 65%-70% (75%-80%)

Notes:1According to the amount of meat, determine the amount of other ingredients in proportion.

2.The flavor of the initial marinade is definitely not good, it is not a technical problem, the flavor substances in the brine need to be continuously accumulated, and with the repetition of the marinade, the taste will get better and better.

3.The saltiness of the meat enters the meat during the marinating, and the brine will become saltier and saltier during the multiple marinating processes, but the amount of salt used during the marinating must not be reduced, and the saltiness of the finished meat can be adjusted by adjusting the brine.

4.Spices are constantly running out, and a pack can be used 5 times, but each time you need to add 1 5 for the first time. (The amount of spices added and the number of times they are used can be increased or decreased according to spices, spices**, customer tastes, etc., but the proportion is the same.)

Use 3 times, add 1 3 each time; Use 6 times, add 1 6) each time

Use half of the old marinade, half of the new one, and put it up. If you're asking the kind used in the restaurant, then look up what is called the bone incense... Just one drop is enough, and that's basically what restaurants use. These are chemical products, hehe.