When it comes to brine, many friends seem to think of only spices, and in the eyes of the teachers, it is not so, spices are important, but between the fire and the lid of the brine pot and the spices during cooking, there can still be a lot of changes that affect the effect of spices, how do they do it? And what are these changes in linkage with spices?
As early as the Shang Zhou Dynasty, we actually began to use water for cooking, stemming from our Unique Understanding of the Element of Water in the Chinese Nation, we discovered the connection between water and meat quality very early, and brine cooking that originated in the Qing Dynasty naturally continued this understanding, so there was a connection between fire and the lid of the brine pot and spices.
Pot lid, cooking fire size and the amount of brine, they were originally considered to affect the formation of the inner and outer aroma of the brine ingredients, in the eyes of the teachers, the use of more than the amount of brine of the ingredients, with a smaller slow fire, cover the pot lid brine, so that you can better let the aroma into, the taste is also more soft and sticky, is conducive to the formation of the inner fragrance. With a slightly less brine amount of food, with medium or high heat, open the lid to brine, which can enhance the condensation of the surface aroma, the taste is more solid, is considered to be conducive to the formation of the outer aroma, which is commonly known as the outer aroma.
With the increase of the types of brine spices, the relationship between the original pot lid, brine water and fire power added the factor of spices, so the original two ways increased the influence of specific spices. Originally thought to help increase the internal fragrance of the practice, but also believed to promote the grass fruit, grass nutmeg, nutmeg, white root, white nutmeg these spices played, on this basis because of the specific role of these spices, thus giving rise to this brine method is conducive to the formation of fat aroma, as well as the formation of glutinous aroma. The practice that was originally considered to be conducive to the formation of external incense was believed to promote the role of spices such as yamana, peppercorns, peppercorns, fragrant leaves, and sand kernels, and at the same time because of the specific role of these spices, this brine method was derived to promote the effect of sebum aroma.