Why do you say pork should avoid peppercorns, and mutton should avoid big ingredients ?

Pork should not be pepper: pork belongs to the meat of the temperature of the sex, and the pepper is also a warm medicinal material, the combination of pork and pepper will make the taste of the food more warm. The temperature of the fire and the fire are not acceptable to ordinary people.

In addition, adding Sichuan pepper to pork during the stewing process will also make the meat quality of the pork become very poor, becoming more and more woody, the taste becomes very poor, and the texture of the meat itself is lost.

Mutton should not be a big ingredient: Mutton is a hot food, and people with a cold body can eat some mutton to better promote health and warm the body. Common ingredients include star anise, fennel, etc., which are all warm and hot medicinal materials, which are very good for regulating qi and dissipating cold, relieving pain, and can remove coolness well.

When the mutton is paired with the main ingredients, there is often a situation where the fire attacks the scorch, which is greatly detrimental to health.

It is best not to put Sichuan peppercorns on pork, which may affect its own taste. As the saying goes, "pork should avoid pepper and mutton should avoid big ingredients", this is a saying that has been circulating for a long time, and now it seems that it is not unreasonable.

If you put Sichuan pepper in the stewed pork, the pork will be much inferior, and the lean meat will taste like chewing wax, and the aroma of the meat will disappear a lot.

When stewing pork, you can add some thin strips or sliced orange peel.

This will remove the fishy smell. The acids in orange peel can also make the meat softer.

When the pork is stewed, it will release a fresh substance, and the meat pieces will be cut a little larger, so that the fresh material is not easily lost, and the original delicious taste can be maintained.

It is best to add enough water at the beginning of the stew, and less water in the middle, and if you want to add water, it is best to add boiling water, so that the stewed meat is delicious.

If it is beef stew, before stewing, you can soak it in cold water for a period of time, so that you can soak out the blood, and you don't need to blanch it, because it is easy to turn into firewood after blanching, and you can cook it directly under cold water, and it is best to skim off the foam that floats in the middle of the way.

Also, if the meat smells fishy, you can add a little lemon juice.

Removes fishy odors.

It is best not to put peppercorns and spices in pork, because the taste of these two spices is too strong, which will cover the delicious taste of pork, only need to put some green onion and ginger, put a little cooking wine, you can achieve the effect of removing the smell and increasing the flavor of the extract, so that the taste of the pork is more delicious and delicious.

Pork can't be enlarged, but peppercorns can be put to make the pork more delicious.

There shouldn't be so many taboos about which meat to bring with pigs, but don't be hungry for the following two things. Beef should avoid peppercorns, and mutton should avoid large ingredients. The fragrance of Sichuan pepper is relatively heavy, and it may be indispensable to stew pork belly, but the stewed beef soup must not put it, and the Sichuan pepper will destroy the fresh and hidden beauty of the beef soup.

When we handle pork at home, we must not put Sichuan peppercorns. Sichuan pepper has its own special flavor of dust stove, and adding Sichuan pepper will cover up the umami of pork. In this way, the stewed pork has no meat flavor, and this is what the older generation said, "Pigs are not peppers, sheep are not expected, and cattle are not leeks".

Can't you put peppercorns in pork, or is it a big spice? Generally, when roasting pig Chunmin stool meat, just put some green onion and ginger wine, no need to put pepper and ingredients, at most put some fennel to take it, and star anise can be grilled.

Why do you say "pork should avoid peppercorns, and mutton should avoid big ingredients"?

The society has developed to this day, our living standards have been greatly improved compared with before, in the past we did not eat meat a few times a year, but now almost every day are chicken, fish, meat and eggs, and some delicacies from the mountains and seas are also commonFor meat food, we eat pork and beef and mutton the mostThere has always been a saying that "pork should avoid peppercorns, and mutton should avoid big ingredients", is there any basis for this statement?

As we all know, meat is an essential food on the tableNow we not only pay attention to eating enough, but also pay more attention to food healthHow to match ingredients and give full play to the maximum effect of ingredients has always been our goal.

When we cook, we often add some accessories such as peppercorns, chili peppers, green onions, ginger and garlic to increase the flavor of the dishes when they come out of the pot. Pork is an ingredient that we often makePork is warm, and Sichuan pepper is also warm, and the two are matched together, which aggravates the warmth of pork and makes it easy for people to get hot after eating, especially when adding Sichuan pepper when stewing pork, it is easy to make the pork very dry and dry, it feels very hard to eat, it is easy to stuff the teeth, and it affects the taste of the pork. So when we eat pork, we try not to put peppercorns.

In addition to pork, we eat more meat, that is, beef and mutton, we often drink mutton soup, eat mutton hot pot, etc. We all know thatMutton is a warm ingredient, and the ingredients also have warmth, when we cook mutton, if we put the two together, it will inevitably increase the warmth of mutton, it is easy to make people angry, which is not conducive to our health, andSimple lamb is a good nourishmentSo we usually don't overcook the lamb when we eat it, so that we can eat the lamb in its original flavor.

Depending on the nature of the ingredients, weOnly by making a reasonable combination of ingredients can we eat the nutrition of the ingredients and eat healthily

In fact, there are not so many requirements, different people have different tastes, and at the same time, there is no saying that seasonings should be put and should not be put in, but only the distinction between how many ingredients are used and how to match.

Let's talk about Sichuan pepper first, Sichuan pepper is better in Dahongpao, with bright color and pure taste.

When making pork, adding an appropriate amount of peppercorns will make the pork taste more prominent, and the frying and stewing methods of pork are different, so the materials are very different, but the ingredients such as star anise are versatile, so there are more people who use them.

The mutton itself has a very strong smell, which is a test for the cook, either it is to enlarge the material such as cumin and other large ingredients to forcibly cover up the taste of pork, which is the lowest way to do it such as mutton skewers, roast mutton, etc., or it is to convert the flavor into the unique fragrance of mutton through clever blending, such as the hand-grasped mutton in Gansu, which is delicious, fat but not greasy, it is really the best quality.

Pork with Sichuan pepper and lamb with more spices can make the meat more delicious, but it will produce things that the body cannot digest or cause cancer.

This is based on the cooking experience of the ingredients themselves, the peppercorns have a very numb texture, which will mask the aroma of the pork itself, and the large ingredients will make the umami of the mutton itself lost.

In fact, the statement that "pork should avoid peppercorns, and mutton should avoid big ingredients" is not accurate.

Sichuan pepper is spicy and spicy, which helps to remove the smell and increase the fragrance, and the main ingredient is star anise, which also helps to remove the odor. When stewing pork, add Sichuan peppercorns, which can make the stewed meat fragrant and without peculiar smell.

In addition to stewing, Sichuan peppercorns can also be added when braising and stir-frying pork. Whether the lamb can be enlarged or not depends on the cooking method.

For example, it is best not to add mutton stew, otherwise the smell of the ingredients will not only suppress the fragrance of the mutton, but also make the soup dark. It can be added when braised lamb to add flavor to the dish.

"Pigs don't pepper, sheep don't expect" is an old saying that has been circulating for a long time, which means that stewed pork can not be put peppercorns, and stewed mutton can not enlarge the material, in fact, when I first heard this sentence, I was also quite confused, checked a lot of information, and today I will tell you about this old saying in the end. The old saying "pigs don't pepper, sheep don't expect" is not unreasonable, but it makes a lot of sense, but it refers specifically to stew. Stewed pork with peppercorns, will make the lean meat dry and make the meat taste bad, the taste of peppercorns is strong, can suppress the fishy smell of the meat, but at the same time suppress the aroma of the meat, so when cooking pork raw materials, do not use peppercorns, use large ingredients, that is, star anise, onions, ginger and garlic.

The smell of mutton itself is very strong, with pepper can go to the freshness, adjust the taste, increase appetite, if the material is enlarged, it will first make the soup of the stewed meat black, and the taste of the big material is a little sweet will affect the taste, so when stewing mutton, it is best to only put pepper, onions, ginger, garlic and chili, the stewed mutton is particularly fragrant, if you want to eat the heavy taste, put a little thirteen spices on it. According to the characteristics of pork and mutton itself, the experience that has been inherited for many years, and it is reasonable to avoid pork and pepper mutton in a specific range. Due to the climate in the north and south, the eating habits are very different, and those who like spicy and fragrant do not have to scruple.

Because when making pork, if you put peppercorns, when you make mutton, you will enlarge the material. There will be some bad effects on the body.

The flavor of Sichuan pepper and spice overshadows the flavor of pork and mutton itself, and it is not so original.

Because the properties of pork and mutton are somewhat different, and then pork is not suitable for cooking with peppercorns, and the mutton will lack the original taste if it is enlarged.

If you really put too much of it, then it will cause it to taste bad, and it will naturally not taste good.

This means that when making pork-related dishes, it is not advisable to put peppercorns, and similarly, there should not be too many other accessories in the mutton, otherwise, it will make the pork and mutton lose their original unique taste.

I think it may affect the taste of this combination, or that it is not good for health.

The combination of pork and peppercorns, mutton and ingredients are easy to make people angry, and the taste of the dish will not be very good.

Eating pork and Sichuan peppercorns together will affect the taste and will make the pure taste disappear.

Pork put in peppercorns. Reduce the flavor of pork. The sauce is used to cook meat. If he puts it in mutton. It will reduce the smell of mutton. Therefore, it is best not to put peppercorns in pork and not to enlarge the lamb.

This is what it is, if the amount is too much, then it will cause the taste to deteriorate.

I think there is a certain principle for what is the gram of something, especially in terms of food, you can't use ingredients indiscriminately, which not only does not have an effect, but is counterproductive!

Because the addition of these two spices and related meats will destroy their original taste, it will be a little difficult to eat.

Chinese culture has a long history, and there is also a lot of culture in terms of food. Our ancestors have left us a lot of delicacies with different characteristics, and almost every place in our country has local snacks and delicacies, and there are many experiences summed up. Among them, there is a sentence called "pork should avoid peppercorns, and mutton should avoid big ingredients", which is the crystallization of the wisdom of the ancestors.

Today, I'm going to tell you why pork should avoid peppercorns and mutton should avoid big ingredients. <>

1. Why should pork avoid peppercorns?Pork is a very common ingredient in our daily life, and there are many ways to make it, and it can be fried, fried, stir-fried, and stewed. But in daily life, if you want to stew pork, it is best not to put peppercorns, otherwise the stewed pork will have a very poor effect and a bad taste. Because when you stew meat, you want to eat the original flavor of pork, if you put peppercorns in it, the lean meat will taste special like chewing wax, and the aroma will be lost a lot.

If you put Sichuan pepper in the pork soup, the stewed broth and meat results are very poor, and the meat flavor in the soup is basically gone, and the pepper has been completely covered. And there are a lot of prickly ash particles, if you put it in the soup, it may not be easy to fish out, if you don't clean up the fish maw when drinking the soup, it may stick to the meat, which can easily affect the hot taste, and it is very troublesome when drinking soup. <>

Second, why mutton should not be a big materialWhen you usually make mutton, if you want to stew mutton, you must not enlarge the ingredients, because if you put a lot of ingredients, the soup base of the mutton soup may be a little black. When you stew mutton, if you put a lot of ingredients, the fragrance inside is very strong, the smell of the mutton soup made will be very pungent, and the texture of the mutton will be very hard, which will especially affect the taste. Mutton is originally a hot food, and the big sauce is also some medicinal materials for sexual heat, so if the two are mixed together, it is very easy to cause fire, and the big sauce will take away the fresh flavor of the mutton.

It is because when making pork, if you put Sichuan peppercorns, it will affect the taste, which will make the meat very dry and rough, and the large ingredients in the mutton will also cause a strong fishy smell.

The reason why I say this is because putting pork and peppercorns together will affect the taste of pork. Putting the lamb and the ingredients together may cause the mutton to have a stronger smell. That's why there is such a saying.

Because doing so will affect the taste of the meat, it will also affect the final effect, and the original taste may be overshadowed by these seasonings.

Hello, pork can't put peppercorns, because they both belong to the warmth, the two of them are too warm together, easy to get angry, this pork will not be delicious, you come to the taste is very old, so you can't put peppercorns.

If you want pork, you can put peppercorns and ingredients, so that you can make the pork taste more fragrant, and I personally like to put it.

Pork can be either peppered or enlarged, usually both seasonings.

Pork can not be put peppercorns. If you put Sichuan peppercorns, it will overshadow the flavor of pork.

Why do you say "pork should avoid peppercorns, and mutton should avoid big ingredients"? The chef tells the truth.