We commonly use nearly thirty kinds of spices, each spice has its own material properties, so in the application of brine, they are not all up to the position of the king, so there are star anise, cinnamon, cumin, grass fruit, southern ginger and other commonly used materials. Different ingredients, they can create different flavors of brine, and these different flavors of brines have a high degree of fit for some specific ingredients, today we talk about cumin is a very suitable beef, lamb and other ingredients of the brine jun.
As the king of brine, if we want to configure it well, the first thing we need to know is where it is most often misunderstood. The aroma of cumin belongs to a relatively fresh type, and its incense speed is slower, so it is very easy to give people a misunderstanding, when tasting its aroma, it produces an illusion of less dosage, if the dosage is increased, after a period of simmering, its aroma is completely bloomed, it will bring too strong aroma, and ruin a pot of brine, especially when it acts as a king, the consequences of this error will be directly magnified, so it is necessary to understand the approximate dosage limit when it is used as a king material.
Generally speaking, we can follow the amount of brine soup as a reference, a pound of soup cumin as a king of the amount of use range is roughly between 9 and 7 grams, the general common dosage of about 8 grams, such a dosage in it as a king material to make brine, the overall is relatively stable. We are all star anise and cumin in the aroma will form a superposition effect, and in the use of cumin often also use star anise, so the amount of star anise is controlled, but also makes cumin for the brine can play a better role, in general, the amount of star anise should not exceed one-fifth of cumin.
The use of cumin for the king of the brine, in addition to the star anise, the aroma of more intense spices, in the dosage should also be as far as possible to control, such as our commonly used cinnamon, grass fruits, etc., in addition, in order to make cumin for the king of the brine to play a better highlight of the original taste of the ingredients of the spices, in the use of spices should also try to control, not too much, it is best to control within ten kinds. In the spices that are often used in the back incense, such as our most commonly used cloves, sand kernels, etc., their dosage is also a little less than the normal amount of ingredients, so as to better play the advantages of cumin as the material to highlight the original taste of the ingredients.