In China's 5,000-year-old food culture, spices have always played a pivotal role. Not only do they add a rich taste and aroma to the dishes, but they also embody the unique charm of Chinese culinary art. Among them, as a unique spice, Caoguo has become a leader in the spice industry with its unique aroma and flavor. This article will delve into the role of grass fruit in marinated flesh, as well as the difference between removing seeds and removing seeds from grass fruits.
1. Caoguo: a leader in the spice industry
Grass fruit, also known as grass cardamom, is the dried and ripe fruit of the plant of the genus Cardamom in the ginger family. Its appearance is oblong-oval, with three obtuse ridges, gray-brown to reddish-brown on the surface, with longitudinal grooves and ridges, with a circular protruding column base at the top, and a fruit stalk or residual fruit stalk at the base. The aroma of grass fruit is unique, intense and persistent, with a deep and warm woody aroma with some spicy and fruity notes. This unique aroma makes the herb fruit unique in the spice world and has become an indispensable condiment in many traditional dishes.
Second, the application of grass fruit in braised meat
The meat ingredients are stewed together with various spices, so that the meat ingredients can fully absorb the flavor of the spices, so as to achieve the effect of removing the smell and increasing the flavor, and enhancing the flavor and freshness. In the cooking process of braised pork, grass fruit plays an indispensable role as an important spice.
First of all, the aroma of grass fruit can enter the meat ingredients well, giving it a unique aroma. At the same time, the spicy flavor contained in the grass fruit can effectively neutralize the fishy smell in the meat ingredients, making it more delicious.
Secondly, the flavor components in grass fruits can also improve the taste of meat ingredients. When marinating meat, grass fruit can make the marinated meat more tender and juicy, and the taste is more mellow. This effect not only enhances the overall taste of the dish, but also makes the meat easier to digest and absorb.
In addition, grass fruits can also interact with other spices to produce a richer taste and aroma. During the cooking of braised pork, grass fruit can be used with spices such as star anise, cinnamon, and Sichuan pepper to create a unique aroma and flavor. This aroma and flavor not only whets the appetite, but also makes the whole dish more characteristic and charming.
3. The difference between removing seeds and not removing seeds from grass fruits
Whether or not grass fruit needs to be seeded during the cooking process has always been a controversial topic. In fact, there is indeed a certain difference in taste and aroma between seeded and seedless grass fruits.
First of all, in terms of taste, the seedless grass fruit has a softer and more delicate taste. Because grass fruit seeds contain some bitter components and fiber, these components can affect the taste and flavor of grass fruit. Therefore, removing the grass seeds during cooking can make the taste softer and more delicate, reducing bitterness and fibrousness. But pay attention to the time, because after the seeds are removed, the grass fruit is easy to cook
Secondly, in terms of aroma, the aroma of the seeds in the grass fruit is more intense and long-lasting. Because grass fruit seeds contain some volatile oils and aroma components, these components can increase the aroma and flavor of grass fruit. Therefore, retaining the grass fruit seeds during the cooking process can make the aroma more intense and long-lasting, making the dish more delicious and tasty. However, it should be noted that if the grass fruit seeds are not processed cleanly or used excessively, there will be some bitterness and strange taste.
To sum up, there are indeed certain differences in the taste and aroma of seeded and seedless grass fruits. If you pursue a softer and more delicate taste, you can choose seedless grass fruits; If you want to have a stronger aroma and last longer, you can choose grass fruits that do not go to the seeds. However, it should be noted that when using grass fruits, it is necessary to control the heat and time appropriately to avoid problems such as cooking rotten or producing bitter and peculiar smells.
As a leader in the spice industry, grass fruit plays an indispensable role in traditional dishes such as braised pork. Its unique aroma and flavor can not only enhance the overall taste and aroma level of dishes, but also remove fishiness, increase flavor, and enhance freshness. At the same time, the deseeding of grass fruit also has a great impact on its texture and taste. Therefore, in the cooking process, it is necessary to select and use grass fruits according to specific needs to give full play to their unique aroma and efficacy.
Finally, I would like to share with you a spice recipe for five-spice braised pork:
50 grams of star anise, 40 grams of cumin, 33 grams of cinnamon, 33 grams of angelica, 30 grams of fragrant sand, 20 grams of grass fruit, 20 grams of kaempfera, 18 grams of good ginger, 18 grams of white cardamom, 15 grams of white peppercorns, 15 grams of hawthorn slices, 13 grams of bay leaves, 10 grams of thyme, 10 grams of tangerine peel, 8 grams of cloves, 5 grams of grass coar.