In the vast world of Chinese cuisine, beef occupies an indispensable place with its unique taste and nutritional value. However, in the process of cooking beef, many chefs and housewives have encountered a problem: why is the beef still chewy and even hard to swallow despite the proper cooking method?
In fact, there may be a small secret behind this - the use of spices. Today, I will discuss what kinds of spices to add when cooking beef, so that the beef can become tender and juicy, and no longer stuff your teeth.
1. Grass fruit
Caoguo is a commonly used herb in traditional Chinese medicine, and it is also one of the indispensable spices in cooking. When cooking beef, the role of grass fruit is mainly reflected in two aspects. First, the grass fruit has a unique aroma that adds an enticing flavor to the beef and makes it even more delicious. Second, the grass fruit is able to soften the fiber of the beef, making it easier to chew. During the long simmering process, the aroma and softening effect of the grass fruit gradually penetrate into the beef, making the beef more tender.
2. Xiao Xiao Xiang
Cumin, also known as fennel seeds, is a commonly used flavoring spice. When cooking beef, the role of cumin should not be overlooked. First of all, cumin has a strong aroma that is able to add a unique flavor to the beef, making it even more enticing. Secondly, certain components in cumin can promote the breakdown of proteins in beef, speeding up the ripening process of beef. As a result, the beef becomes softer and tenderer during the stewing process. In addition, cumin also helps to remove the smell and increase the flavor, so that the fishy smell of the beef is neutralized, and the deliciousness of the beef is more highlighted.
III. Yamana
Kaempfera is a plant with a unique fragrance. When cooking beef, the role of Kaempfera is mainly reflected in two aspects: flavoring and removing fishiness. The aroma of Kaempfera is unique and intense, which adds a different flavor to the beef and makes it even more intriguing. At the same time, Yamho also has a strong ability to remove fish, so that the deliciousness of beef can be fully displayed. In the process of making beef, the aroma and deodorizing effect of Kaempfera gradually penetrate into the beef, making the beef more delicious and delicious.
Fourth, nutmeg
Nutmeg, is a spice with a rich aroma. When making beef, the role of nutmeg is mainly reflected in two aspects: flavor enhancement and freshness. The aroma of nutmeg is unique and intense, which is able to add a unique flavor to the beef, making it even more enticing. At the same time, nutmeg also has a certain freshness effect, which can better show the deliciousness of beef. During the stewing process, the aroma and freshness of nutmeg gradually penetrate into the beef, making the beef more delicious and delicious.
Each of these four spices plays a unique role in cooking beef, and together they add a different flavor and texture to the beef. However, it is important to note that while these four spices play an important role in cooking beef, it does not mean that they can be used casually. When using these spices, the amount and proportion need to be adjusted according to the specific ingredients and cooking method to achieve the best cooking results. You can also add some other spices according to your own taste, so that the food you make is more in line with the effect you want.