As a classic dish in Chinese cuisine - braised beef, the harmony of its taste and flavor is inseparable from the use of spices, so how to ensure that the beef is soft and fragrant, what spices need to be added, and what are the functions of these spices, this article will reveal them one by one!
In the process of marinating beef, there are many commonly used spices, about 20 kinds, but the most important thing is to choose the right spices, so that the stewed beef can not only add a unique aroma, but also help the stew of beef to a certain extent, making it more soft and rotten.
These include spices such as bay leaves, cloves, cinnamon, grass fruits, etc., and today we will focus on sharing the effects of these four spices:
The first one is bay leaves
Bayina has a rich fragrance, which can effectively remove the fishy smell of beef and enhance the overall taste of the dish. When stewing beef, the use of bay leaves can not only improve the taste of the meat, but also give the beef a fresh aroma, generally speaking, a pound of beef, about 0.2 grams can be fragrant to remove the peculiar smell.
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The second is cloves
Cloves can be added when marinating beef to stimulate the mixture with the aroma of other condiments, which has a strong flavoring effect, and can stew the meat soft and rotten without stuffing teeth. The clove is the child's incense. Generally, about 0.1 gram of beef is put in 1 catty, and the amount must be controlled when using cloves, and the soup will be blackened.
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The third is cinnamon
Cinnamon can enhance the aroma of the dish, make the meat dishes more delicious, and cinnamon also has the effect of sweetening the mouth, add some cinnamon when marinating beef, can enhance the taste level of beef, in addition, the volatile oil contained in cinnamon can dispel the smell and relieve greasy, increase appetite, under normal circumstances, a pound of beef can be put 0.4 grams, can be a small range of amplification of the dose, the effect of the fishy is strong.
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The fourth is the grass fruit
Grass fruit mainly plays the role of removing the smell and removing the fat when stewing meat, especially suitable for braised beef. It can effectively remove the fishy smell of meat and enhance the taste of dishes. Generally speaking, 0.2 grams of grass fruit can be used for a pound of beef, and the dose can also be enlarged to a small extent to arouse people's appetite.
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When stewing beef, the order in which spices are added is also important.
Generally speaking, we will first put the bay leaves in the pot and fry until fragrant, and then put in the beef for stewing, which can better stimulate the aroma of the bay leaves, so that it can better penetrate into the beef, in addition, the amount of spices should also be moderate, too many spices will mask the flavor of the beef itself, and too few spices will not achieve the desired flavor effect, therefore, when adding spices, we need to adjust according to the amount of beef, the time of stewing, and personal taste preferences.
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In addition to the selection and addition of spices, the container and heat of the stewed beef are also important factors that affect the final taste.
It is advisable to use a saucepan to marinate the beef, as these containers will heat the beef evenly to allow it to better absorb the flavors of the spices, and it is also important to control the heat by starting with a medium-cooked beef over medium heat, then reducing the heat to a simmer to make the beef more tender and flavoury.
Next, I will share with you a recipe for braised beef: take 10 catties of brine as an example (fragrant braised beef)
12 grams of cinnamon, 10 grams of star anise, 2 grams of bay leaves, 15 grams of grass fruit, 10 grams of Sichuan pepper, 12 grams of licorice, 5 grams of cloves, 13 grams of kaempfera.
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Xiaobian has been engaged in spices for more than 30 years, so I have a certain understanding of the spices commonly used in cooking.