Stewed meat and marinated meat secret recipe!Fat but not greasy, unique flavor, recommended collection!
1. Proportion of stewed pork spice formula
1. 0.5 grams of cloves, 2 grams of star anise
2. 3 grams of cumin and 2 grams of Sichuan pepper
3. 1 gram of seeded grass fruit and 2 grams of licorice
4. 0.5 grams of kaempfera and 0.8 grams of sand kernels
5. 2 grams of cinnamon bark and 2 grams of bay leaves
6. 5 grams of hawthorn and 1 gram of angelica
7. 0.5 grams of white cardamom.
8. The corresponding amount of pork is about 3-4 catties. If there is more pork to stew at one time, the spices should also be increased in proportion.
2. Proportion of beef stew spice recipe
1. 5 grams of star anise, 3.5 grams of cinnamon
2. 2 grams of bay leaves, 5 grams of Sichuan pepper
3. 3.5 grams of tangerine peel and 3.5 grams of grass fruit
4. 3.5 grams of nutmeg, 3.5 grams of coriander seeds
5. 4 grams of cumin, 5 grams of kaempfera
6. 1 gram of citronella and 2.5 grams of licorice
7、良姜2.5克，丁香0.5克
8. The corresponding amount of beef is about 5 catties. It is best to soak the beef stew in blood water to remove the fishy smell, and the other is to marinate it in soy sauce, green onion and ginger in advance. Then add spices and simmer.
3. Proportion of stewed mutton spice recipe
1. 20 grams of Angelica dahurica, 2 cloves
2. 10 grams of tangerine peel
3. 300 grams of dry Huai Mountain
4. 5 grams of bay leaves, 2 grass fruits
5. 5 grams of cumin, 3 grams of angelica
6. 15 grams of kaempfera, 50 grams of white pepper
7. The corresponding mutton is about 5 catties. Mutton generally has a strong smell. So be sure to choose fresh lamb, which has a relatively small smell. In addition, it is best to blanch before stewing, which can reduce some of the mutton smell.
Fourth, the proportion of stewed chicken spice recipe
1. 3 grams of angelica dahurica and 3 grams of ginger
2. 2 grams of star anise, 2 grams of white cardamom
3. 2 grams of hawthorn and 3 grams of cinnamon
4. 2.5 grams of cumin and 1.5 grams of nutmeg
5. 1.5 grams of bay leaves, 1.5 grams of good ginger
6、丁香0.2克、桂枝1克
7, Yamana 0.8 Katsu
8. Generally, the above spices correspond to a whole chicken, about 2-3 catties.
No matter what kind of meat you are stewing, here are a few tips to learn if you want to be delicious:
1. The proportion of spices should be mastered, and the proportion of the weight of the spice bag and the ingredients is about 1.7%-2.5%. That is, 2 catties of ingredients, and the weight of the package is about 20 grams. If you prefer a light taste, you can reduce the amount of spices by half of the amount of ingredients.
2. Be sure to blanch in advance. Meat generally has a strong fishy smell, especially some frozen meats, which will have a heavier fishy smell. If the meat is not very fresh, it must be blanched before starting to simmer.
In addition, when blanching, you need to enlarge the green onions, ginger, and cooking wine, open the lid and heat it slowly over low heat, so that the blood foam in the meat will be boiled out, and the blood foam will be completely skimmed off, which can mean that the blanching is completed. Then you need to rinse the blood foam on the surface of the meat with water again.
3. Beef and mutton must be soaked in blood water in advance. Beef and mutton generally have a strong fishy smell. Therefore, the purchased ingredients must be soaked in water for about 3-5 hours before stewing, and the water should be changed twice in the middle to fully soak the blood water out, so that the fishy smell will be reduced a lot when stewing.
4. The timing of salt in stew is very important. No matter what kind of meat is stewed, salt is usually added after the meat is stewed, which can help the meat absorb the soup, increase the deliciousness of the meat, and taste more delicious.
5. The amount of water and the heat must be mastered. No matter what kind of meat you are stewing, don't add too much water when stewing meat, and try to keep the soup mellow. In addition, in terms of heat, it is best to cook slowly over medium-low heat to avoid the meat becoming hard or not easy to rot. In this way, the meat is more flavorful and chewy. #春日生活打卡季#
