Adding woody aroma to beef mainly plays a role in increasing aroma and taste, and it can also inhibit bacteria and prevent corrosion. Alewood, also known as Alewood, Alewood, Honey, Green Alewood, Alewood, and Alewood, is the general name of Asteraceae plants Alewood and Alewood. Its taste is pungent, slightly bitter, and its aroma is like honey. It can remove fishy, ??smelly, muttony, and stinky smells in animal meat. Therefore, beef stew can have an appropriate amount of woody aroma.

Why does beef stew contain agarwood?

Agarwood is a plant of the genus Asteraceae in the Asteraceae family and is endemic to China. Costus is distributed in Sichuan, Yunnan, Tibet and other places in mainland China. It mostly grows in alpine grasslands and shrubs. It is a wild plant and has not been artificially introduced and cultivated. They are more cultivated in northwestern Yunnan and have larger yields. The rhizomes of these two plants are important Chinese herbal medicines.

In late spring and early summer, the woody white or beige flowers are embedded in the green leaves, exuding a rich fragrance that is endlessly memorable; in summer, its dense The branches and leaves also cover people from the scorching sun and bring shade. In addition to being for viewing, the flowers have a mellow fragrance and can be picked when half-open to make tea. The flowers contain aromatic oil, which can be used to prepare fragrance cosmetics.

Woody aromas include Sichuan woody wood, cloud woody wood, elecampane, and thick-leaf woody woody wood. Among them, the aromatic scent of roe wood is warm in nature, sweet and bitter in taste, and slightly pungent on the tongue, while the scent of roe wood is aromatic and specific, with a bitter taste. The main use of rooster wood is that it can be added to the braised spice bag to increase the compound aroma. , but if it is too much, the taste of the entire stewed soup will be mixed and it will feel pungent.