Can cinnamon get rid of fishy smell? What does cinnamon taste like? How should I use it?

Cinnamon. It should also be able to remove the fishy smell, and cinnamon is a relatively fragrant spice, which can also mask the taste of the food itself.

Cinnamon can be fishy, and there are many things to fish, such as peppercorns, and cinnamon leaves.

It can be fishy, and cooking wine and peppercorns can also be fishy, but they should not be used at the same time as cinnamon.

I think it's really good to buy some cinnamon and put it at home, because we often use cinnamon, and cinnamon can also remove the fishy smell, so if you buy some and put it at home, it actually has many uses. Even sometimes if you want to make lo-mei to eat, you can also put more cinnamon.

Cinnamon can be fishy, and the star anise is fishy, and the meat made by putting cinnamon and some cinnamon will not be fishy.

Cinnamon does not go fishy, and is generally used to enhance the fragrance when making lo-mei or stewed meat.

Cinnamon bark and star anise are spices that have the effect of removing fishy smells.

Cinnamon star anise is a fishy thing that is also used as a seasoning.

What are the functions of cinnamon bark, in fact, I usually like to put cinnamon bark when stewing at home, but his specific role has not been specifically studied, but I know that he can increase the aroma of food, enhance appetite, and I don't know much about other words, if you really want to study carefully, you can check, you want to know everything, but it is recommended not to put too much when stewing.

When you smell cinnamon, some people are attracted to it, while others turn away from it as if they have met an enemy, and it seems to be a kind of courtesy to order food in a café and ask the clerk if they can accept it. As one of the world's ancient spices, cinnamon has the use of fragrance and flavor, but what is cinnamon powder? Why does it smell so special?

What does the cinnamon deity look like?

You may have only seen cinnamon appear on desserts and drinks, but you may not know where it comes from. Cinnamon is the bark of the cinnamon tree, which is obtained by removing the bark and rolling it into long strips and drying it, and cinnamon powder is obtained by grinding cinnamon strips into powder.

The cinnamon tree is an evergreen tree with long oval leaves and grayish-brown bark, and cinnamon can be divided into two main varieties: Ceylon cinnamon (Ceylon cinnamon) produced in Sri Lanka and other places, and Chinese cinnamon (Cassia) from China and other places. The main difference between the two is the thickness of the bark, the hardness, and the amount of aroma components, Ceylon cinnamon has a slightly pungent and sweet taste, while Chinese cinnamon is more spicy. In Taiwan, there is another unique variety of cinnamon.

Because of the different flavors, the cinnamon used in pastries is mostly Ceylon cinnamon, while Chinese cinnamon is mostly used as traditional Chinese medicine.

Why does cinnamon have a special taste?

The smell of cinnamon** is that the bark of the cinnamon tree contains a special ingredient Cinnamaldehyde, which is an organic compound, so the cinnamon tree will carry this smell around it, and the bark removed, whether it is strips of cinnamon or cinnamon powder, smells slightly spicy.

How is cinnamon suitable for cooking?

When marinating meat and stewing meat, add to remove the smell.

The spicy aroma of cinnamon is suitable for use with meat, and when I think of making braised pork, five-spice powder is sprinkled with it, which actually contains cinnamon. When marinating meat slices, you can use cinnamon powder, and marinate the meat with garlic, ginger puree, soy sauce, pepper, etc., the spicy flavor can help to remove the smell and enhance the flavor. Using a small amount in meat dishes does not make the flavor too strong, and I believe that even people who do not hate cinnamon very much can accept it.

Desserts and drinks can be sprinkled to enhance the aroma.

If you want to make a cup of coffee, cocoa or milk tea when it's cold, take out the cinnamon powder at home and sprinkle it gently! You'll find that cinnamon can transform the flavor of your drink, and mixing cinnamon powder with brown sugar powder and sprinkling it on it will make it softer! Using cinnamon strips as a stirring bar can also incorporate the flavor into the drink.

Cinnamon smells very fragrant and is generally used to enhance the flavor in dishes, fold the cinnamon into small pieces, wash it with water, and then put it in the dish in the pot.

The cinnamon flavor is very fragrant, but the individual taste is a little astringent. Cinnamon bark is made from the bark of a type of laurel tree. Cinnamon bark is generally used as a spice for marinating, stews, and so on.

Cinnamon has a slightly spicy taste. Usually, you can put a small amount of cinnamon in it when cooking, which will increase the flavor of the dish.

The taste of cinnamon is sweet and spicy, but not as spicy as chili. When marinating meat or stewed meat, it can remove the fishy smell, and adding it to desserts and drinks can enhance the aroma.

The taste of cinnamon spice is sweet and spicy, but not as spicy as chili pepper, and betel nut is the most widely added.

Cinnamon bark is a commonly used traditional Chinese medicine, and it is also used as a food spice or cooking seasoning. The original plant of commercial cinnamon is relatively complex, with about more than ten species, all of which are Lauraceae Lauraceae.

Cinnamon can remove the smell of mutton, but it will cover up the umami of mutton, so that the stewed mutton is sweet, there is no umami of meat at all, and the soup will naturally not be thick or fresh.

Generally, if you stew mutton without cinnamon, if you want to remove the smell of mutton, the necessary step is to soak it in cold water for 4 hours, pour out the soaked water, add cold water and cook for about 5 minutes, and use hot water when stewing, so that the mutton will not be fat. Hope it can help you.

Cinnamon bark should not remove the smell of mutton. You can use orange peel or buy some carrots and lamb to cook together, they taste better.

Whether it's a hot summer or a cold winter, lamb has always been an indispensable delicacy on our table. When stewing mutton, everyone often argues a lot about how to remove the smell of mutton, so let's talk about it specifically. Stewed mutton, these spices should not be put in, not only can not be tasted, the taste is not fresh.

How to remove the odor of smelly mutton.

Captive sheep, the growth environment itself is not good, coupled with the breed of sheep is not good, the meat is easy to produce smell, so how to get rid of this smell? In Chinese cooking techniques, there are two ways to remove the odor of animal ingredients: 1. Soak in water.

Regardless of whether it is mutton, beef or pork, the most fundamental way to get rid of the smell is to soak it. Soak in clean water, in order to dilute the blood in the flesh, this blood water is the smell of **, this is the most fundamental, the longer the better. 2. Use spices to remove odors.

Using spices to remove odors, many people don't understand, it itself can't get rid of odors, its role is only to use the fragrance of spices to suppress odors, which is no way. Here is the point, stewed mutton, star anise and cinnamon can not be used, especially star anise, the fragrance is too strong, in order to remove the smell and add star anise, the umami of mutton can not be eaten at all.

How to stew better tasting lamb while trying to get rid of the fishy smell as much as possible.

After knowing the ** of the smell and the fundamental way to get rid of it, it is easy to operate here. 1. First of all, soak the mutton in clean water for a long time and change the water more. 2. Mutton directly into the pot, the water should be sufficient, you can't add water halfway, boil over high heat, simmer over medium and low heat, the so-called "no bone is not fragrant", in order to increase the fragrance, you can add an appropriate amount of pig bones and mutton stick bones in the pot, and cook for a few more hours.

3. There are two ways to make the soup white, one is that the foam must be skimmed clean, and there is no way to do it, and you can add a crucian carp, which is the only rule for the soup to turn white. 4. Don't put any other seasonings, at most put some ginger slices and green onions, and salt can be put before the pot. Pay attention to these four strips, and you can cook a good pot of lamb to the maximum.

The lamb that has been stewed using the method described above is removed and cut into pieces before serving. If you want to drink mutton soup, you can put the mutton in a bowl and pour the soup, you can put green onions, coriander, chili oil and the like in the soup, but there is a seasoning indispensable, that is, pepper, it is the soul of mutton soup. I hope the above can help you.

A bowl of tender, spicy mutton soup, pictured below.

The function of cinnamon is mainly to increase fragrance, which is a kind of spice.