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What Chinese herbal medicines are commonly used in braised pork?
It is very important to adjust the proportion and dosage of halogen spices. Generally, anise, fennel, cinnamon and dried tangerine peel are used to remove different flavors, while other spices can be reduced, especially cloves. Otherwise, the prepared brine is bitter, or the medicine tastes heavy, which will affect the appetite.

Star anise: a kind of spice that people are most familiar with. It smells delicious and tastes slightly sweet.

Fennel: It can not only remove the odor in meat, but also add flavor to meat again.

Cinnamon bark: one of the earliest spices used by human beings, which can remove the fishy smell of meat.

Chenpi: Everyone knows that orange peel is the best, hence the name: Chenpi.

Glycyrrhiza uralensis Fisch: It has the effects of clearing away heat and toxic materials, resolving phlegm and relieving cough. Sweet, sweet, tastes sweet and looks like grass.

Tsao Kou: It has the effects of resolving phlegm, stopping malaria, strengthening the spleen and warming the stomach. A small amount is appetizing.

Fragrant leaves: leaves of laurel trees used to enhance fragrance and deodorize.

Lilac: Lilac has a penetrating fragrance, but it should not be used more, otherwise it will be counterproductive.

Extended data:

Whether it is white or red, it basically belongs to the category of cooking. Because it takes a little longer than cooking, it belongs to a separate cooking method in Sichuan cuisine, so braised dishes are one of the cooking methods in Sichuan cuisine. It is the most widely used method of Sichuan cold dishes.

Add seasonings and spices to make brine, and the raw materials are roughly processed into marinated vegetables, which are suitable for meat, poultry, game, aquatic products, vegetables, bean products and other raw materials. Sichuan-style pot-stewed dishes are made into Sichuan-style hot dishes and cold dishes, which are suitable for cooking in families, restaurants and restaurants.

1, braised pork tastes delicious and has a strong flavor. When marinating raw materials, according to the texture of raw materials and the requirements of consumers for the taste of marinated vegetables, they can be raked soft and crisp, giving people the richest and most palatable taste.

2, the aroma is pleasant, moist but not greasy. Because a certain amount of spices with their own spicy flavor and aroma are added to the stew, the stew has a special aroma in addition to its mellow five flavors. These aromas can refresh the mind, so when you taste braised dishes, you can not only achieve a good taste, but also produce a good sense of smell, which is a good wine to accompany.

3, it is convenient to carry and easy to keep. When marinating dishes, the protein in the raw materials will be denatured by heating, and then dehydrated, which will weaken the water content of the marinated raw materials, thus increasing the storage period and shelf life of the raw materials. Pickled raw materials are the first choice for travel because they have no juice and are easy to carry.

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