Autumn is coming, and as the weather gradually cools, people naturally eat more and more time to eat meat. When it comes to eating meat, there are quite a lot of ways to eat, fried, stewed, boiled, grilled, brine, etc., although the main ingredients are meat, but the cooking method is different, the added spices are different, and the style and taste of the work are also very different. However, for most people, stir-frying and stewing meat should be the two most common ways. Whether the meat is fried or stewed, one of the important links is that the seasoning should be selected appropriately, otherwise it is also meat, but the effect is very different.
For the importance of spices in cooking, I believe most people understand that even if the kitchen white, even if they don't know how to use the spices, they at least understand that only if the spices are added appropriately, the dishes will be delicious. In fact, the use of spices in cooking is not only important, but also technically, it is also difficult to master, which is also an important part of the competition between people in cooking technology. In other words, why does the same dish taste good when others make it, but the dish you make yourself is not delicious? The following is to take the "stew" that most people love to eat as an example to talk about the importance of spices.
Speaking of stew, of course, there are many kinds, such as stewed pork, stewed lamb, stewed chicken, etc., and no matter which kind of meat is stewed, in terms of seasoning alone, it is very knowledgeable and skilled. If the seasoning is chosen well, the meat is more fragrant, the more stewed, the worse it is, and the more it is stewed, the more flavorful it is. On the contrary, naturally there is no such effect. Let's take a look at what to do.
<h1 class="pgc-h-arrow-right" data-track="9" > first understand the basic spices of 4 stews</h1>
As long as it is a stew, these four spices are the most basic spices, and some people call them the "four donkey kongs" of stew. They are: peppercorns, fragrant leaves, star anise and cinnamon. Peppercorns are mainly for meat to add hemp flavor, there is also a certain fragrance; fragrant leaves are mainly to increase the aroma, especially suitable for the flavor of meat, because the aroma of fragrant leaves is stronger, and then pay attention to the proportion when applying, the general meat 500g plus 1 to 2 fragrant leaves is enough; star anise is also called large material, its smell is rich, mainly for meat to add fragrance to fishy, the proportion of general 500g of meat plus 2.5g of star anise can be; cinnamon is also a very aromatic seasoning, when stewing meat, add cinnamon, there is a defishy, flavor and flavor effect.
The above four spices are the four most basic spices commonly used in stewing meat, and their commonality is to increase flavor and dissolve greasiness, so that the meat tastes better and the appetite is better, but it should be noted that the amount cannot be too much.
<h1 class="pgc-h-arrow-right" data-track="6" > No matter what kind of meat is stewed, the following 3 kinds of spices are very different from each other, adding these 3 spices, the stewed meat is fragrant and rotten and flavorful</h1>
The above mentioned four spices commonly used in stew, in fact, as a stew, as long as there are the above 4 spices, master the proportion of dosage, the meat taste of stew is already quite good. However, if you want to stew the meat of better quality, the meat is more soft and rotten, the aroma is more intense and aromatic, if there is the blessing of the following three spices, it will definitely be the "icing on the cake".
The first: hawthorn
Hawthorn fruit
Speaking of hawthorn, I believe that many people have eaten hawthorn flakes, its taste has both sweet and sour, and the general sour taste is more common. Eating hawthorn tablets has the effect of enhancing appetite and aiding digestion. I remember that when I was a child, my parents often gave me hawthorn tablets, and even now, I often eat hawthorn slices as a snack. Especially after eating more greasy food, eating a few hawthorn slices, it feels very comfortable.
Dried hawthorn flakes
In addition to being able to eat hawthorn directly, there is another role, that is, when stewing meat, if a little hawthorn is added appropriately, it will have unexpected effects. Because when we stew meat, the meat is cut into relatively large pieces, especially for beef, mutton and other difficult to stew meat, adding hawthorn can make them quickly stew and stew, shorten the stew time, facilitate the meat to be easier to taste, and hawthorn also has a certain role in seasoning, fishy and degreasing. Therefore, adding an appropriate amount of hawthorn when stewing meat can make the meat easy to cook, rotten and easy to taste, and the taste is better.
The second: cardamom
Cardamom is actually divided into many kinds, there are nutmeg, grass cardamom and white cardamom, but no matter which kind of cardamom, they all have a common property, that is, the smell is aromatic. If you put in the right amount of cardamom when stewing meat, not only can you increase the rich mint flavor, but also can remove the fishy smell of various meats very well, and often use it with baizhi.
nutmeg
However, when stewing meat with cardamom, pay attention to the two problems of serving size and time of addition. Because cardamom is a heavy flavor herb, if you add too much will cover up the taste of meat, generally 500g of meat plus 2.5 ~ 3g of cardamom can be. In addition, cardamom can not be stewed with meat, because the aroma of cardamom comes from the volatile oil in it, if the stew time is longer, the aroma will be greatly reduced, the best time to put in the meat stew to about 5 mature, so that the aroma of cardamom is well maintained.
The third kind: Bai Zhi
As mentioned above, adding cardamom when stewing meat can make the meat taste delicious, and its good partner is Bai Zhi. Why are they good partners? This is because the role of cardamom is mainly to add rich aroma to meat, and the main role of baizhi is to remove odor from meat, that is, to remove fishy and greasy. Everyone knows that no matter what kind of meat, it has a certain degree of fishy smell, and the first step we have to do when making any meat dish is to remove the fishy smell of meat. If this step is not done well, it will be abandoned.
Bai Zhi
When stewing meat, adding a moderate amount of baizhi can solve this problem very well. With the addition of Bai Zhi, the fishy taste of the meat is removed, then naturally only the original taste and aroma of the meat are left, and the taste of eating is refreshing and crooked! However, Bai Zhi is also not the more you add the better, otherwise adding more will have a bitter taste, the best proportion should be 500g of meat plus 4 ~ 5g of Baizhi.
Well, the three spices that should be added when stewing meat are introduced to everyone. Coupled with four commonly used basic spices, if there are the blessings of the above 7 spices when stewing, the stewed meat must be soft and rotten, the aroma is strong, and it will definitely make you have an appetite. However, these spices are heavy flavor spices, when using must pay attention to the amount of portions, neither more nor less, more will cover up the natural taste of meat, and even have a strange taste; less and can not achieve the effect. At the same time, it should also be noted that in addition to the above spices, there are actually many more, do not think that each spice will be better to add points. Because there are too many varieties of spices, they will also cover each other up, which is counterproductive!
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