Foreigners make Western food, will use a variety of spices such as basil leaves, mint, coriander, etc., Chinese production of Chinese food, will also use a variety of spices, embellished with Chinese food "incense".
What is the "aroma" of Chinese dishes?
The incense here is not the aroma that everyone smells from the dishes, but the aroma that tastes in the mouth, the taste buds, the taste of the taste, the taste of the mouth can taste the fresh aroma of food, and the sauce brought out by the oil, salt, sauce and vinegar and other seasonings, more aromas, from the Chinese family's favorite spices.
There are many varieties of spices that can be used daily, these spices belong to traditional Chinese medicine, but most of the spices have the effect of awakening the aroma and removing odors, such as stewing, brine dishes, spices are essential, in addition to tasting the sauce and meat aroma, but also need spices to bring out a rich aroma, this aroma can not be described perfectly in language, but after tasting it will make you tired and praised.
The following fawn summarizes with a text: the basic principles of commonly used spices in stewed meat, mastered, stewed meat easily increases the fragrance and removes fishy, these spices are common ingredients at home, when cooking dishes, try to "spices and seasonings" with, try more to make, I believe that the meals you burn will be more delicious, fragrant and delicious.
◇ Spices four big Kong: star anise, cinnamon, fragrant leaves, peppercorns
Friends who make brine stews, these four spices will not be unfamiliar, these four ingredients are essential spices in the family kitchen, when stewing meat, even if other spices do not know how to put, only put these 4 kinds, can make the dish taste unique, full of aroma.
[Star anise]: alias "big material", the real name is big fennel, the aroma of star anise is overbearing and rich but not choking the nose, remove the meat smell effect is good, widely used, as long as the heating can make the aroma of the star anise volatilized, and the longer the heating and simmering time, the more persistent and more intense the star anise flavor, when making brine meat or stewed meat, as long as there is an added star anise, the flavor of the star anise is particularly easy to be identified, both fragrant and sweet.
【Peppercorns】: All kinds of spicy hot pot, traditional Sichuan cuisine will use peppercorns or peppercorns, mainly to let people taste the crisp and spicy hemp mouth taste, while the peppercorns are also the "soul seasoning" of Sichuan cuisine, smelling fragrant and fresh, there is an excellent use for de-fishy and greasy, so in the spicy hot pot will be used to a large number of peppercorns, the main effect is to degreasing, so that the oil spicy aroma of the hot pot soup base is more prominent and more obvious.
[Cinnamon skin]: commonly used is cinnamon bark, and indeed is the bark, cinnamon bark contains cinnamaldehyde, the effect is similar to mothballs, there is antiseptic preservation and inhibition of mold growth of the wonderful use, but also has a degreasing and fishy mixing effect, the taste is sweet and slightly spicy, so in the production of brine, you have to add a little cinnamon, so that the brine soup can be stored for 2 to 3 days, while the cinnamon peel is ground into powder, for baking that is a "natural flavor enhancer", cinnamon bread who eats who loves.
【Fragrant leaves】: The leaves belonging to the laurel tree, containing linalool, the aroma is rich, but it is softer than the cinnamon, more like with a hint of exotic sweetness, but also a good partner for stewing meat, when stewing meat, put one or two fragrant leaves, can make the aroma increase several times, when making seafood or desserts, you can also increase the fragrance and improve the taste.
◇ Heavy flavor spices: nutmeg, white root, grass fruit
[Nutmeg]: as its name suggests, nutmeg is used when stewing meat to make meat dishes, put a few grains when making brine, you can add fresh flavor, let the meat give full play, bake with nutmeg powder dotted on chocolate or pudding dessert, nutmeg's strong fragrance, can make its sweet taste more wonderful.
[Bai Zhi]: Bai Zhi is not commonly used, and the appearance is similar to many spices, so it is difficult to remember that Bai Zhi has a strong aroma and medicinal properties, and the dosage should be less, such as when stewing chicken, Bai Zhi only put one piece is enough, the main effect is to enhance the meat flavor and flavor, but also to make the meat flavor volatilize more lasting and intense.
[Grass fruit]: belongs to a kind of nutmeg, but the grass fruit is more intense and sharp than the aroma of nutmeg, and it is often used when making beef and mutton, because the effect of the grass fruit is very strong, and it can also make the beef and mutton add fresh meat, when used, the grass and fruit need to be cracked, and the effect is doubled.
◇ Spices south flavor peculiar aroma combination: white cardamom, cloves, galangal
Why are these three spices called "Southern Flavor Combination"? Because these three spices are grown and widely used in tropical and subtropical regions, and they are all top spices, they will be commonly used in some Cantonese, marinated or Southeast Asian cuisines, and the taste is strong and makes people linger.
[White cardamom]: the taste is spicy, the main role is to enhance the spicy taste, but also one of the main raw materials for making curry powder, braised, stewed, brine, can be added appropriately, but the most taboo under the pot frying, because the bright oil is fried, will make the aroma of white cardamom lost, the effect is greatly reduced.
【Cloves】: Want to make roast chicken aroma is rich, tasted endless aftertaste, cloves is an essential ingredient, the taste is spicy with a little bitter, but also has a fresh breath effect, is an indispensable spice for making Southeast Asian cuisine.
[Liang ginger]: Cantonese cuisine in the brine three spells, brine soup mixed spices, galangal is an essential material, is to increase the fragrance of the hero, but also the production of thirteen spices, five-spice powder essential spice ingredients, not suitable for use alone, the simplest use, is with the "spice four king kong" together, simple a few tastes, can make the production of brine dishes, taste praise.
An article summary: the basic principle of commonly used spices in stewed meat, mastered, stewed meat easily increases the fragrance and removes fishy, the above-mentioned fawn science spices basic principles matching, hope to be able to help everyone cooking and knowledge growth, only learn to cook dishes when using a variety of spices, so that the aroma and taste of dishes are more palatable, more intense, more fragrant, even if the meat bought is not good enough, the heat is not accurate enough, but the taste is fresh enough, it can also be called a delicious dish.
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