Braised pork, as a classic delicacy in Chinese food culture, its mellow taste and rich aroma can always make people have an endless aftertaste, and in the production process of braised pork, the selection and use of spices undoubtedly play a vital role.
clove
Clove, the shape is rod-shaped, the surface is reddish-brown or tan, the role of clove in the braised meat is mainly reflected in its unique aroma, it can add a deep and lasting fragrance to the braised meat, so that the braised meat is more mellow in taste;
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Angelica dahurica
Angelica Angelica, is the dried root of the Apiaceae plant Angelica Angelica or Angelica hang, its surface is grayish-white, the role of Angelica Angelica in the braised meat is mainly to remove the smell of the fishy, in the process of braised meat, Angelica Angelica can effectively neutralize the fishy smell of the meat, and at the same time add a fresh aroma to it, Angelica Angelica can remove the smell of mutton very well, very suitable for mutton, the whole root is better than the effect of slicing, more flavorful.
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Tangerine peel
Tangerine peel, that is, dried orange peel. The role of tangerine peel in braised meat is mainly reflected in the flavor and flavor, it can add a unique fruity flavor to braised meat, make the taste of braised meat richer, at the same time, tangerine peel can also reduce the greasy feeling of braised meat, make people appetite great.
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Yamana
Kaempfera is also a commonly used spice in braised pork. The role of kaempfera in braised pork is mainly to enhance the flavor and remove the fishiness, it effectively removes the fishy smell of the meat ingredients, and at the same time adds a unique aroma to it. Kaempfera is better than fresh, so it is perfect for use in chicken.
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Hakukan
The role of white cardamom in braised meat is mainly to enhance the flavor and fragrance, it can add a fresh aroma to the braised meat, make the taste of braised meat more refreshing, at the same time, white cardamom can also remove the earthy smell in the ingredients, which is very suitable for fishy ingredients, such as pork, fish, etc.
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Liang-gang
Ginger, also known as galangal, has a brownish-red to dark brown surface. The role of ginger in braised meat is mainly to increase flavor and remove fishiness, it can effectively remove the fishy smell of meat, and can also add a kind of umami and aroma to the ingredients, and the fragrance of ginger is relatively strong, with a good freshness effect, and ginger can also increase the effect of aftertaste of ingredients, so that the aftertaste of braised meat is relatively strong.
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I would like to share with you the recipe of the marinated meat spice of the 30-year-old marinated meat master, taking 20 catties of brine as an example:
20 grams of Sichuan pepper, 20 grams of star anise, 15 grams of cinnamon, 10 grams of Kaempfera, 10 grams of grass fruit, 2 grams of cloves, 10 grams of angelica, 20 grams of fragrant fruit, 20 grams of cumin, 15 grams of grass-cardamom, 15 grams of cardamom, 10 grams of licorice, 10 grams of bay leaves, 15 grams of tangerine peel, 10 grams of ginger.
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In summary, these six spices each play a unique role in braised meat, they can not only remove the fishy smell of meat, but also add rich aroma and taste to braised meat. When making braised pork, we can use these spices according to the appropriate amount of ingredients to achieve the best taste effect. At the same time, these spices are also commonly used condiments in home cooking, and mastering how to use them can make our home-cooked meals more delicious.
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