2. Fragrant leaves, also known as cinnamon leaves, are mainly used to deodorize meat products, which can enhance fragrance and odor, and have a strong antiseptic effect. But many people don't know the real and most important function of fragrant leaves, which is to increase the "soul fragrance" of stewed vegetables, especially meat. To put it bluntly, meat smells fragrant in the mouth, and the main source of this fragrance is fragrant leaves. Fragrant leaves are one of the most important spices used in braised pork.
3, Amomum villosum is mainly used for burning, marinating, stewing, boiling, mainly used for meat dishes, and it is also very suitable for enhancing the flavor and flavoring of bean products. Its function is to remove fishy smell, add flavor and enhance fragrance. In addition, this spice can also play the role of appetizing and promoting appetite. It should be noted that Amomum villosum must be used in hot pot and braised dishes, and it should not be used too much.
4. Among all spices, cinnamon is also an important one, which is similar to the fragrant leaves mentioned above. It is mainly used to flavor ingredients such as meat and pig's trotters. As mentioned above, fragrant leaves add fragrance to the meat itself, that is, "soul fragrance", which makes the meat taste delicious. The fragrance enhancement of cinnamon is different from that of fragrant leaves. It adds an external fragrance to meat. This fragrance can't be felt when you eat it, but we can smell the fragrance of meat from a distance, which comes from this cinnamon. Pot-stewed vegetables have no external fragrance, and it is impossible to attract people. From this, we can see how important the role of cinnamon is.
5. Amomum tsao-ko, which is mainly used for removing greasy taste, enhancing fragrance and relieving the smell of meat products, can be burned and marinated with beef and mutton, and the effect of relieving the smell of smell is obvious, and the effect of removing odor is also obvious. In addition, Amomum tsao-ko is also an important spice for braised chicken. Amomum tsaoko can't be used in brine, just 3-5.
6. Glycyrrhiza uralensis Fisch is the root of hay tree, which is mainly used for pickled products and marinated vegetables. The biggest feature of licorice is that it can produce sweetness, which can not only deodorize the ingredients, but also make the marinated ingredients emit a faint sweetness, making the taste of marinated vegetables richer. However, licorice should not be put more. If licorice is slightly excessive, it will make people sick and vomit, so we must pay attention to the dosage.
7. Alpinia officinarum is the rhizome of Alpinia officinarum, which is mainly used for cooking, marinating and stewing various dishes. Alpinia officinarum has the functions of deodorizing and assisting fragrance enhancement, and its main function is to adjust and balance the flavors among various spices. The powder ground by Alpinia officinarum is one of the main raw materials of spiced powder and thirteen spices.
8. Angelica dahurica also has the function of deodorizing and enhancing fragrance. Angelica dahurica also plays a very important role in all spices. As mentioned above, geranium is the main spice that produces "soul fragrance" in the fragrance. Angelica dahurica and geranium have the same function, and these two spices must be combined to produce the most suitable "soul fragrance" in the taste, which shows the importance of Angelica dahurica. One thing needs special attention. Angelica dahurica must be used with geranium.
9. Clove is usually used in a small amount, but it is an essential spice. In fact, many people don't know the real function of clove. Most people only know that clove has the function of deodorizing and preserving, but its real and main function is to produce "tail fragrance". Above mentioned "head fragrance" and "soul fragrance", "head fragrance" is the kind of meat fragrance that can be smelled far away, "soul fragrance" is the kind of fragrance that meat feels when it is eaten in the mouth, but what is "tail fragrance"? That is, after eating this piece of braised pork, there is still a faint fragrance in your mouth. This is the "tail fragrance", which will make you feel like eating another piece. This function of cloves is very important. But cloves can't be used more, just a few, otherwise it will make the brine bitter.