Spice cloves, as an indispensable part of traditional Chinese cooking, not only give food a charming flavor with its unique aroma, but also because of its bone-penetrating properties, it has become one of the essential spices for braised meat.
Mother Ding Xiang
The female clove resembles an oval brown ball, somewhat similar to the fat sea.
1. Characteristics of cloves
Lilac is an evergreen tree native to the Maluku Islands in Indonesia, and its buds are picked and dried to become a commonly used spice in our cooking. Due to its unique aroma and medicinal properties, cloves occupy an important place in the cooking of Asia, especially in China.
Cloves are small in shape, in the shape of small nails, tan in appearance, firm in texture, oily. With a light sniff, its rich aroma comes to the nose, penetrating and unforgettable. In cooking, cloves not only add to the aroma of the dish, but also help to remove fishy odors and enhance the taste of the food.
Second, the role of cloves in braised meat
Cloves play an indispensable role in the cooking process of braised pork, which is a traditional dish that uses meat as the main ingredient to make the meat soft and fragrant through slow cooking.
First of all, cloves are able to give braised meat a unique aroma. During the long simmering process, the aroma of cloves will slowly penetrate into the meat texture, giving the marinated meat an enticing aroma that is mouth-watering.
Secondly, cloves also help to remove the fishy smell of meat, in the process of marinating meat, due to the particularity of meat quality, it is easy to produce some fishy smell, and the aroma components in cloves can effectively neutralize these fishy smells, making the braised meat more delicious and delicious.
In addition, cloves also help to enhance the taste of braised meat. During the stewing process, the oily substances in the cloves will make the meat more soft and flavorful, giving it an endless aftertaste.
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3. How to use cloves
While cloves play a significant role in cooking, how they are used is also important. Here are some suggestions for the use of cloves:
Appropriate use: Although the cloves have a strong aroma, excessive use will make the dishes too strong, affect the taste, and will make the ingredients black after putting too much, therefore, when using cloves, add an appropriate amount according to the taste and cooking method of the dish, and do not exceed 1 gram of ingredients per catty.
Soak in advance: Before cooking, you can soak the cloves in warm water for a period of time, which can allow the cloves to better release their aroma and enhance the taste of the dish.
Use with other spices: Cloves can be used with other spices such as nutmeg, grass fruit, angelica, etc., which can create a richer aroma layer and make the dish more delicious.
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Fourth, the storage method of cloves
The right storage method can guarantee the quality and aroma of cloves, and here are some suggestions for clove storage:
Sealed preservation: Putting the cloves in an airtight container can prevent the cloves from oxidizing and deteriorating in contact with the air, and at the same time, it can also prevent the aroma in the cloves from being lost.
Keep away from light: Cloves should be kept in a cool, dry place away from direct sunlight. Sunlight will decompose the aroma components in the cloves, affecting the quality.
Avoid moisture: Cloves should be placed in a dry environment to avoid moisture, a humid environment will make the cloves moldy and spoiled, affecting the taste and quality.
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As mentioned above, as one of the important spices in traditional Chinese cooking, cloves not only have unique aroma and bone-penetrating characteristics, but also play a pivotal role in dishes such as braised pork.