Angelica angelica, as a member of the traditional Chinese spices, plays an indispensable role in the production of brine with its unique aroma and efficacy, and it plays an important role in removing the smell and increasing the flavor of the brine.
1. The role of Angelica dahurica in brine
Remove the smell and increase the flavor: Angelica angelica has a unique spicy flavor, which can effectively neutralize the fishy smell in the ingredients and enhance the overall aroma of the brine. Whether it is meat or seafood, Angelica Angelica can exert its unique deodorizing effect, making the marinated dishes more delicious and delicious.
Harmonizing the palate: The aroma of Angelica Angelica is soft and persistent, and can be combined with a variety of spices to form a rich layered taste. In the production of brine, Angelica dahurica can be coordinated with other spices, making the brine taste more harmonious and making people have an endless aftertaste.
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Whether as a protagonist or a supporting role, Angelica Angelica can play its unique role in the brine, making the dishes more delicious and delicious.
Second, the collocation of Angelica dahurica
1. Licorice, star anise, ginger, cinnamon, and angelica can be used to stew duck meat, which has a very obvious effect on restraining the fishy smell of duck meat
2. Grass fruit, white cardamom, cloves, cumin, and angelica can be used to stew beef and mutton, which has a good flavor effect.
3. Star anise, white pepper, kaempfera, cinnamon sticks, and angelica can be used to stew chicken.
4. Grass cardamom, grass fruit, nutmeg, and angelica can be used to stew pork, which has the effect of deboning and deterioration.
5. Dried ginger, sand kernels, kaempfera, angelica, bay leaves, and angelica are often used in spicy crayfish.
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3. The selection method of Angelica dahurica
Observe the appearance: A good quality Angelica dahurica should have a yellowish-white or yellowish-brown appearance with a smooth surface and no visible blemishes.
Smell its aroma: Angelica dahurica has a unique spicy aroma, and the high-quality Angelica angelica aroma is rich and long-lasting.
Feel its texture: The texture of Angelica Angelica should be hard and firm, not fragile, if the texture of Angelica Angelica is loose or brittle, it may be improperly stored or of poor quality.
Fourth, the dosage of Angelica dahurica in brine
The dosage of Angelica Angelica in the brine should be adjusted according to the type and quantity of the ingredients, and the dosage should not be too much, otherwise it is easy to cover up the taste of the ingredients themselves, and the brine will be bitter after putting too much Angelica Angelica. Generally, 0.6 grams of Angelica dahurica are used per catty of brine, and so on.
5. Precautions for the use of Angelica dahurica
When using Angelica dahurica, you need to pay attention to the following:
Use in moderation: Although Angelica Angelica has many advantages, excessive use may also cause the brine to taste too strong or bitter, so it is important to control the amount when using Angelica Angelica to avoid overdose.
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Cooking time: The aroma of Angelica dahurica takes a certain amount of time to release and fuse, therefore, Angelica dahurica should be added to the brine in advance during the cooking process, and the cooking time should be extended appropriately to ensure that its aroma fully oozes.
Individual taste differences: Since each person's tastes are different, the level of acceptance of spices also varies. When using Angelica Angelica, you can adjust and experiment according to your own taste, and find the dosage and combination method that suits you.
In summary, Angelica dahurica, as the "flower of spices" in brine, has a unique aroma and efficacy, and by mastering the knowledge of its selection, storage, dosage and matching, we can better use this spice to improve the taste and quality of brine. At the same time, it is also necessary to pay attention to factors such as appropriate use and personal taste differences when using Angelica dahurica. I believe that through continuous trial and practice, we can create more delicious brine dishes.