What can be more fragrant in braised vegetables? How can braised vegetables be flavored?

Tea polyphenols (also known as vitamin polyphenols), licorice antioxidant, lost incense extract, natamycin, sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite, phytic acid (also known as inositol hexaphosphate), sodium phytate, bamboo leaf antioxidant. Additive phosphate flavors and fragrances Sichuan pepper, star anise, angelica, cinnamon, pepper, chili pepper, ginger, kaempfera, natural equivalent spices.

Cinnamon bark, star anise, licorice, cloves, tangerine peel, ginger, garlic, red soy sauce, cooking wine, coriander, shallots, brown sugar, monosodium glutamate, refined salt, Sichuan pepper, monk fruit, etc.

If you make braised vegetables at home, in fact, as long as you keep in mind the usage of these 4 commonly used spices, you can use it correctly to get twice the result with half the effort, remove the odor and increase the fragrance.

The 4 spices are: star anise, cinnamon, bay leaf and tangerine peel.

1. How long does it take for the lo-mei to be soaked in the stove before it tastes.

3-4 hours.

The longer the lo-mei is brewed, the more flavorful it will be. Therefore, the freshly made lo-mei is not in place from color to taste, so it needs to continue to soak in the marinade for 3-4 hours, so that the marinated dishes are delicious. In fact, if the marinade is well adjusted, the longer it is soaked, the better it tastes.

Therefore, if you marinate vegetables at home, you can soak them more, put them on the plate when you eat, and continue to soak them in the marinade if you don't finish eating.

2. Which ingredients are suitable for making lo-mei reeds.

1.Meat dishes. Making lo-mei with meat dishes is the most common, and it is also the hottest one sold in many braised vegetable shops, so it should be said that it is indispensable to invite guests to eat on various holidays or at home.

Now the braised vegetables are not only delicious, but also have many varieties, such as the braised beef, braised pig's trotters, braised duck feet, braised chicken, etc., these braised vegetables look particularly attractive, and the taste of the braised vegetables is also very good.

2.Soybean.

In fact, all kinds of dishes made of beans are also very delicious and nutritious, such as braised dried tofu, braised roasted bran, braised chicken, braised shutters and so on. The dishes marinated with these soy products are still a little like meat when eaten, which is quite delicious. For some people who don't like to eat meat dishes, this kind of marinated vegetables marinated with soy products is very appetizing.

3.A variety of seasonal vegetables.

Lo-mei, made from various seasonal vegetables, is also very popular. For example, braised kelp, braised enoki mushrooms, braised lotus root slices, braised potato slices, etc., are particularly delicious, especially after adding various spices and chili peppers to it, it tastes more refreshing.

After the marinated vegetables are marinated, you can put some fresh chili peppers, coriander, chopped green onions, and garlic seasonings, and you should pay attention to the marinated vegetables so that you don't need to put salt, soy sauce and other spices, because after putting them, the marinated vegetables will be very salty, and the taste will also deteriorate.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Moreover, Chinese braised vegetables have a long history, a wide variety of flavors, and have been constantly surpassing and developing in its unique form.

1. Bay leaves: When braised meat, putting bay leaves can mainly increase the fragrance of the ingredients, and also have the powerful function of removing peculiar smells, so the amount of noisy keys is more.

2. Cinnamon: This is mainly for pork ingredients have a large body aroma effect, if the marinade is fat sausage and other organs with a heavier taste, you can put 1-2 times more amount.

3. Angelica dahurica: This is mainly to remove the taste of pork ingredients, which can highlight its fragrance and enhance its skill, and it is generally used with white cardamom.

4. White cardamom: This and Angelica Angelica are generally used together, both have the same effect and complement each other, and the effect of strong and strong combination will be better!

5. Star anise: super suitable for cooking pork, mainly playing the role of fragrance, and also has a certain effect of removing the fishy smell, which can achieve the effect of promoting appetite.

6. Clove: This is also a spice for pork ingredients, this fragrance can be directly into the meat and bones, but not more, otherwise the pork will become unpleasant, 10 catties of brine is almost 2 clove spine incense is enough.

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.

Fennel, star anise, kaempfera, cloves, white cardamom, fennel, bay leaves, angelica, herb fruit.

Vanilla, orange peel, cinnamon, pluck, thyme, lemongrass, weed, dried chili.

The large smoke shell and the braised vegetables are very fragrant.