As the flavor of the New Year gradually thickens, every household begins to get busy, ready to welcome the arrival of the New Year. At the New Year's table, a dish of fragrant and soft braised pork is always an indispensable delicacy. So, how to stew a dish of braised pork with good color and flavor at home? In fact, as long as you remember the "4 treasures", you can easily marinate fragrant and flavorful meat, so that your family will have an endless aftertaste.
These "4 treasures" are the four spices that are widely used in stewing meat: white cardamom, angelica, grass fruit and tangerine peel. Let's take a look at the characteristics and use of these four spices.
Hakukan
It has a super "deterioration" ability, which means that for those ingredients that are not too fresh or have a slight odor, white cardamom can play a good role in improving and adding a fresh aroma to the ingredients. Moreover, when encountering those ingredients with strong odors, the smart white cardamom will also find its good partner - Angelica Angelica, the two work together, not only to further eliminate those annoying odors, but also to make the aroma of the ingredients more rich and layered, bringing a special enjoyment to people's taste buds. In cooking, the amount of white kom used also needs to be carefully controlled. Generally speaking, for 1 pound of ingredients, we only need 3 grams of white cardamom is enough.
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Angelica dahurica
Angelica Angelica, the "master of aromas" in the kitchen, is indeed very versatile. When you are stewing beef and mutton, just add a little angelica, and those annoying fishy smells will disappear immediately, replaced by a pleasant aroma. The role of Angelica dahurica in brine should not be underestimated, it can not only eliminate the fishy smell and odor of the ingredients, but also add a special aroma to the marinated products, making them more attractive. Moreover, Angelica angelica is also one of the indispensable spices in the process of making braised chicken. Generally speaking, for 1 kg of ingredients, we only need 3 grams of Angelica angelica is enough.
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Grass fruit
The combination of grass fruit and tangerine peel is a match made in heaven. When you are stewing pork, adding some grass fruits and tangerine peel can not only increase the glutinous flavor and make the pork more tender and delicious, but also add a special aroma to the whole dish. Moreover, the combination of grass fruit and angelica is also very ingenious. When you are stewing beef or lamb, the addition of herbs and fruits can effectively remove the fishy smell of these ingredients, and the pairing with angelica can further enhance their aroma and make the whole dish even more delicious. For 1 pound of ingredients, we only need 1 gram of grass fruit is enough.
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Tangerine peel
Tangerine peel is one of the three treasures of Guangdong, and some will be put in soup and stir-fry to reconcile the greasy smell. When you are stewing meat ingredients, adding some tangerine peel and grass fruit can not only increase the aroma of the dish, but also effectively enhance the anti-greasy effect of grass fruit. In the meantime, if you want to add a richer aroma to your pork ingredients, try adding some star anise and kaempfera and simmering them with tangerine peel and grass fruit. Especially when cooking ingredients such as pig's trotters and pork belly, which are easy to fat, sweet and greasy, cooking with a small amount of tangerine peel or adding it as a condiment can not only enhance the flavor and relieve greasyness, but also dissolve the turbidity of meat.
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If you just want to add a hint of tangerine peel aroma to a certain dish, you can choose to use about 1g of tangerine peel after shredding. When making soup, in order to make the soup more delicious and nutritious, it is recommended to use 7-10g of tangerine peel. This not only increases the aroma of the soup, but also makes the soup more mellow.
In the process of stewing braised pork, there are some things to pay attention to. First of all, it is necessary to choose the right spice combination according to different meat ingredients, secondly, the simmering time should be moderate, not too long or too short, and finally, it is necessary to pay attention to the control of the heat to avoid burning or boiling.
In short, after mastering the use of these "4 treasures", I believe that everyone will be able to easily marinate fragrant and flavorful braised pork at home. On the New Year's table, bring a delicious braised pork dish to your family!
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