In the midst of a busy festive atmosphere, the smell of food fills the kitchen of every house. Among them, the aroma of stewed meat always makes people can't help but stop and take a deep breath, as if they can feel the warmth and happiness of home. In the process of stewing meat, the role of spices should not be underestimated. Not only do they enhance the aroma of food, but they also give it a unique texture and taste. However, in the face of the dazzling spice market, many people will be confused: which spices should be bought to be suitable for the stew at home? In fact, the stew at home during the Chinese New Year really only needs to choose these seven spices. Buying too much is not only wasteful, but also difficult to store. Let's take a look at these seven must-have stew spices.
The first type: grass fruit
Grass fruit, this unique spice, has excellent results in removing fishy flesh and relieving oiliness. Especially when marinating more greasy ingredients such as pork head, pig's trotters and duck, the role of grass fruit is even more indispensable.
The addition of grass fruit can effectively remove the fishy smell in these ingredients, and enhance their taste and aroma. At the same time, grass fruit can also significantly reduce the greasy feeling of the ingredients, making the meat more refreshing and delicious. This is undoubtedly an ideal spice choice for chefs who like to cook greasy ingredients.
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The second type: white cardamom
In the production of braised chicken, white cardamom is one of the indispensable spices. Paired with spices such as angelica, star anise and tangerine peel, it can make the flavor of braised chicken more layered, and white cardamom is particularly effective in removing odors and fishy smells.
Whether it's marinated pig intestines, pig's trotters, beef and mutton, or stir-fried snails, white kom is an indispensable spice. Its addition can not only effectively enhance the aroma and taste of the ingredients, but also ensure the taste and quality of the food.
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The third type: Angelica dahurica
Angelica dahurica, this name has a place to be reckoned with in the culinary world. Especially in the processing of beef and mutton, the role of Angelica Angelica is irreplaceable. The addition of it can not only remove the fishy smell of the ingredients, but also add a special umami flavor to the ingredients. Not only does it remove the smell but it also eliminates other odors, making the taste more pure. At the same time, Angelica dahurica can also increase the aroma and promote people's appetite.
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It is worth noting that the fragrance of Angelica angelica is relatively light and soft, and not strong. It is only after it has been heated that its fragrance is more pronounced. Therefore, whether cooking beef and mutton or preparing brine, Angelica angelica is one of the indispensable spices.
Fourth: cinnamon
Cinnamon bark can effectively remove the fishy smell of the ingredients and make the meat more delicious. At the same time, cinnamon also relieves the greasy feeling, so that you can enjoy your meal without feeling too heavy. Not only that, but cinnamon also stimulates people's appetite. It has a unique aroma that is able to suppress other odors and make the taste of braised vegetables more pure.
In the process of stewing meat, cinnamon blends with other spices to create a rich compound aroma that makes the flavor layers of the marinated vegetables richer. Especially when making braised chicken, cinnamon is an indispensable spice. It is able to penetrate deep into the fibers of the chicken, adding a unique aroma and flavor to it. In the world of brine, cinnamon has an irreplaceable position and is one of the essential spices for every chef.
The fifth: star anise
Star anise, also known as anise, has a beautiful purple-brown color and a unique shape, like a starry scene. Its aroma is intense and fragrant, and it is known as the "king of spices". When you smell it, the aroma rushes straight to your nose and makes you feel like you're in a world of aromas. And when you taste it on the tip of your tongue, it has a hint of licorice-like sweetness, pure and distinct.
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In the world of brine, star anise is popular for its sweet and impurity-free properties. It is not only an indispensable spice, but also one of the ingredients. Whether it is chicken, duck, goose, pig, cow, sheep, star anise is an important raw material for the preparation of five-spice brine. Its addition can not only effectively remove the smell and deodorize, but also enhance the aroma and taste of the brine, and even has a certain antibacterial effect.
In our daily life, star anise is widely used, not only in cooking, but also has a variety of health benefits. Therefore, we can say that star anise is a miracle spice that combines deliciousness and health.
Sixth: chili peppers
Chili pepper is a world-common spice and seasoning with a unique spicy flavor that gives braised pork a strong spicy taste. Although chili peppers are very common in stews, they are often overlooked. The role of chili pepper is not only to provide spiciness, it also enhances the overall taste of the marinade, makes it more transparent, and enhances the aroma level of the marinated meat.
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Among the many varieties of chili peppers, only a few are suitable for brine, such as Chinese millet spicy and Indian devil spicy. These chili peppers are mainly responsible for providing spiciness in brine. Whether it is in the five-spice brine or the white brine, you can add chili peppers appropriately. Only a small amount of chili pepper is needed to make the brine more transparent and the aroma is layered. The amount of chili pepper should be decided according to the weight of the marinated goods, usually 4-30g of chili peppers are needed per catty of marinated goods.
The seventh type: good ginger
Galangal is called southern ginger when it is fresh, and when it is dried, it is our common galangal. In the Teochew region, it also has a special name - Teochew ginger. This spice occupies a central position in Chaoshan brine and Thai seafood hot pot, and is an indispensable spice in brine.
The role of galangal should not be underestimated. It not only effectively removes the fishy smell of the ingredients, but also dispels other odors. In both spiced brine and spicy brine, galangal is one of the key spices.
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In addition to its wide application in cooking, galangal also has certain health benefits. It can drive away cold and dampness, warm the spleen and stomach, and provide protection for our physical health.
With 30 years of experience in dry seasoning, we cook delicious food with heart. In the world of gastronomy, the use of spices is an art. If you have any questions, or want to know more about dry seasoning, feel free to leave a message, we will be happy to answer for you.