Braised pork has a long history, and there are rich stories and cultural connotations behind it. It is not only a traditional Chinese cuisine, but also the crystallization of the wisdom and creativity of the Chinese people. Braised pork was first used for some sacrifices and some important banquets, and later gradually became a home-cooked dish. In the process of the development of braised pork, different regions have produced a variety of flavors of braised meat due to different living customs.
Next, the editor will tell you about the 5 spices necessary for braised meat, so that the braised meat you make is more tender and fragrant, fat but not greasy.
The first: cloves
Clove, also known as male clove and female cloves, is a common spice on the market, which not only adds a special fragrance to the food produced, but also is an indispensable spice in the process of making braised meat.
During the marinating process, cloves remove the fishy smell of the meat while adding a unique spicy aroma. It is used in combination with other spices such as star anise, cinnamon, etc., to create a rich aroma that makes the braised pork more appealing. The addition of cloves also makes the meat more tender and tasteful.
The second: star anise
Star anise is also an indispensable spice when making braised meat. Star anise gives the food a unique aroma and makes the whole dish more appealing. When the braised pork is fused with star anise, the rich aroma is mouth-watering. Secondly, star anise also has the effect of removing fishiness and relieving greasyness. During the cooking process, it can relieve the fishy smell in the meat and make the braised meat more delicious and delicious. At the same time, star anise can also relieve greasy and make the braised meat more refreshing in taste. Finally, star anise also stimulates the appetite and makes people feel pleasant and satisfied when tasting braised meat.
The third type: cinnamon
Cinnamon bark is one of the essential seasonings for marinated meat foods, which can not only give the braised meat a unique flavor, but also increase the aroma and taste of the food. Secondly, cinnamon also has the effect of seasoning and freshness. The compounds in cinnamon can react with the amino acids in the meat to generate new flavor compounds, making the braised pork rich in texture and delicious.
Fourth: bay leaves
Bayberry is the secret weapon when making braised pork, in the marinating process, the aroma of bay leaves can penetrate well into the food made, making the food more delicious and delicious, and making people have a great appetite. When marinating food, the role of bay leaves should not be overlooked. It not only removes the fishy smell of meat, but also adds a unique aroma to the marinated meat. At the same time, bay leaves can also enhance the taste of braised meat, making it more tender and juicy. In addition, bay leaves also have a preservative effect, which can extend the shelf life of braised meat.
The fifth: nutmeg
Nutmeg, also known as jade fruit, is often found in tropical and subtropical regions. The aroma of nutmeg is intense, with a deep sweetness and spiciness, which makes it effective in removing the smell and flavoring during cooking. When nutmeg is stewed with meat, its aroma can penetrate into the meat and make the braised meat more delicious and delicious. During the marinating process, nutmeg can help the meat to be more crispy and improve the taste.
The above five spices are commonly used spices when marinating pork. Nowadays, braised pork is not only a traditional Chinese delicacy, but also a part of traditional Chinese culture. Nowadays, braised pork has become an indispensable part of the daily life of many Chinese, whether it is a family dinner or a dinner with friends, braised pork is a popular dish.