The use of casserole to cook various ingredients is a classic expression of Cantonese cuisine, and the use of pork ribs as an ingredient is even more representative in this form of expression, and the classic Cantonese casserole pork ribs is such a dish. For those who like spice compounding, this classic casserole pork rib is not only delicious, but also worth savoring.
Cantonese classic casserole pork ribs, its spice configuration ideas can be subdivided into three parts, today we will briefly talk about one part of the other. First of all, the main ingredient, for this casserole pork ribs, the main spice is not to give aroma, but to season. Because it does not emphasize the aroma, it does not emphasize the rich flavor of the spices, which is also in line with the high greasy ingredients such as pork ribs. The main ingredients are hawthorn slices, tamarind and lemon leaves, hawthorn leaves themselves have the ability to enhance the glutinous taste, and at the same time, it has a sweet and sour taste, which can adjust the oiliness. The combination of tamarind and lemon leaves brings a sweet and sour taste, and it is also good for seasoning pork ribs. This seasoning method is also suitable for other ingredients with higher oiliness.
The second part of the incense, this incense is based on the main aroma flavoring, so the choice of lemongrass, white cardamom, coriander seeds and white pepper. Lemongrass, white cardamom, and coriander seeds are all spices with a fresh aroma, which can make the sweet and sour main taste light, and the effect of seasoning and greasy to enhance appetite will be increased. While white pepper supplements the effect of removing abnormalities, its main responsibility is to help the flavor enter the inside.
The third part is the highlight of this casserole rib, which uses mint and oregano. Peppermint and oregano are both spices with a cool feeling, and the cool feeling, which is the sixth taste in addition to the sweet, sour, bitter, spicy and salty, can make some taste perceptions different in the application of compound spices, for example, the main taste of this casserole pork rib is sweet and sour and fresh, and these two tastes will be amplified after adding the cool feeling, which is the high-level technique "transposition" in the compound application of spices. The classic Cantonese casserole pork ribs contain an often overlooked spice application technique, and if you try it carefully, you will find that it has many wonderful uses.