Braised pork, should be regarded as a very popular food in the north and south, and even the whole country, different regions have different tastes, deeply loved by people, as one of the representatives of Chinese cuisine, its color, fragrance, taste, shape are good. In order to make the braised meat fragrant and delicious after ten miles out of the pot, the use of spices is particularly important.
In the process of making braised pork, the use of spices plays a crucial role. How to make the braised pork fragrant and delicious after it comes out of the pot? We will give you a detailed introduction to the effects of these 5 spices on braised meat, so that you can easily grasp the secret of braised meat, so that the more marinated the braised meat is, the more fragrant it is.
First of all, we would like to introduce Yamana.
Yamanafer has the effect of removing odor and suppressing fishy odor. During the marinating process, the addition of Kaempfera can effectively neutralize the odor in the meat and enhance the umami of the meat. Its unique aroma and taste can penetrate into the meat fibers, making the braised pork more delicious and delicious. For 20 catties of brine, it is recommended to use 10 grams of kaempfera, which can achieve the ideal deodorization effect.
The second is grass fruit.
Caoguo has a very good effect of removing fish and greasy, which can remove excess fat in meat and make the taste of braised meat more refreshing, so it is used more in braised pork, beef, and mutton. At the same time, the grass fruit can also help to improve the tenderness of the flesh, making the braised meat more delicious and delicious. For 20 catties of brine, it is recommended to use 10 grams of grass fruit, which can achieve the ideal effect of removing odor and greasy. (When using grass fruits, be sure to remove the seeds and leave the skin for use, the seeds in which will cause the brine to be bitter)
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Next up is the grass.
Grass cardamom has the effect of removing odor and improving the fiber density of flesh. In the marinating process, grass can make the meat more flavorful, and at the same time, it can also play a role in removing bones, so that the braised meat has the effect of returning the mouth. For 20 catties of brine, it is recommended to use 15 grams of grassamom, which can make the taste of braised meat more delicate.
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Then there's cumin.
Cumin has a significant effect in removing odor and deterioration, and at the same time, it can also add the aftertaste of braised meat. The addition of cumin can make the taste of braised pork richer and the aftertaste endless. For 20 catties of brine, it is recommended to use 20 grams of cumin, which can make the braised meat fragrant.
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Finally, there is good ginger.
Good ginger has the effect of removing odor and suppressing fishy odor. At the same time, good ginger can also add layers to the brine and make the braised meat more delicious. For 20 kg of brine, it is recommended to use 10 grams of ginger. The moderate use of ginger can make the braised pork taste more delicious.
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Each of these five spices plays a unique role in the marinating process: kaempfera, grass fruit and grass cardamom are used to remove odor and improve the taste, cumin adds aroma, and ginger gives layers to the brine. They cooperate with each other to make the braised pork fragrant for ten miles after it comes out of the pot, and the meat is extremely delicious.
If you want to make a delicious and fragrant braised pork, you need to use the best meat and pair it with 5 amazing spices.
First, wash the desired meat and blanch it to remove the smell.
Next, prepare the spices. Each of these spices plays a unique role in the marinating process.
Place the meat ingredients in a pan and add water until just enough to submerge the meat pieces. Add the chopped ginger and green onions, as well as salt, light soy sauce, dark soy sauce and cooking wine.
Next, put the prepared spice packets in a pot and simmer over medium-low heat for about an hour.
After 1 hour, add an appropriate amount of rock sugar and chicken essence to taste. Continue to simmer for 30 minutes to add flavor to the meat. When the soup is thickened, turn off the heat and remove from the pot.
In this way, a delicious stewed pork dish is complete. Its aroma is mouth-watering. It is a great choice whether it is served with rice or as an accompaniment to alcohol.
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【Spice ratio】
10 grams of grass fruit, 20 grams of fragrant fruit, 15 grams of tangerine peel,
20 grams of Sichuan pepper, 15 grams of cinnamon, 20 grams of cumin,
2 grams of cloves, 20 grams of star anise, 15 grams of white cardamom,
15 grams of cardamom, 10 grams of angelica, 10 grams of licorice,
10 grams of angelica, 10 grams of ginger, 10 grams of kaempfer,
10 grams of bay leaves.
For Chinese New Year, try this special recipe for braised pork to make your feast even more delicious and unique. Whether it's pork, chicken or beef, as long as you add these five spices, you can ensure that the marinated meat is full of aroma and mouth-watering when it comes out of the pan. Let's feel the delicious magic of these five spices!
Follow the editor, we will take you to understand the application skills of spices. We'll also share tips for buying, storing, and pairing spices to make your kitchen even more colorful. I also have a secret recipe that I have studied for many years. These recipes add flavor and depth to your dishes!