Autumn came, with the weather gradually turning cooler, people eat meat time naturally more and more. Speaking of eating meat, that eating method is quite a lot, fried, stewed, boiled, roasted, brined and so on, although the main material is meat, but cooking methods are not the same, the seasonings added are not the same, that do come out of the style and taste is also very different. But for most people, fried meat and stewed meat should be the most common two ways. Whether the meat is fried or stewed, one of the important part is to choose the right seasoning, otherwise the same meat, but the effect is very different.

For the importance of seasoning in cooking, I believe that most people understand, even if it is a kitchen white one, even if you do not know how to use the seasoning in the end, but at least understand that only the seasoning to add the right to do out of the dish will be delicious. In fact, the use of seasonings in cooking is not only important, but also technically speaking, it is also very difficult to master, which is also an important part of the competition between people with high and low cooking skills. In other words, why is it that the same dish tastes so good when someone else makes it, but not when you make it yourself? The following is a general favorite "stew" as an example, to say the importance of seasoning.

Speaking of stewed meat, of course, there are many kinds, such as stewed pork, stewed lamb, stewed chicken and so on, and no matter which kind of stewed meat, seasoning alone, are very knowledgeable and skillful. If the seasoning is well chosen, the meat is more and more fragrant, more and more rotten, more and more flavorful. On the contrary, naturally, there is no effect of the above. A look at the specific how to do.

As long as it is stewed meat, these four kinds of seasoning is the most basic seasoning, some people call them stewed meat "four kingdoms". They are: pepper, sesame leaves, anise and cinnamon. Pepper is mainly for the meat to add numbness, but also has a certain fragrance; incense leaves is mainly to increase the flavor, especially suitable for meat aroma, because the aroma of incense leaves is stronger, and then the application of the proportion of attention to the general meat 500g plus 1 ~ 2 pieces of incense leaves will be enough; star anise is also known as the big spices, it is aromatic and strong odor, mainly for the meat to increase the aroma of the deodorant, the proportion of general 500g of meat plus 2.5g of star anise can be; Cinnamon is also a very strong aroma of seasoning, add cinnamon when stewing meat, there is a fishy unctuous, flavor and aroma effect.

The above four seasonings are the four most basic seasonings commonly used in stewing meat, their **** nature is to increase the aroma of greasy, so that the meat tastes better, better appetite, but pay attention to the amount can not be too much.

Above the four spices commonly used in meat stew, in fact, as a stew, as long as there are the above mentioned four kinds of seasoning, master the proportion of dosage, stew out of the meat taste has been quite good. However, if you want to stew out of the meat quality is better, the meat is more soft and flavorful, the aroma is more rich and fragrant, if there are the following three kinds of seasoning support, it will be "icing on the cake".

First: hawthorn

Speaking of hawthorn, I believe that many people have eaten hawthorn slices, its flavor has two kinds of sweet and sour, the general taste of sour is more common. Eating hawthorn slices has the effect of enhancing appetite and helping digestion. I remember my parents often gave me hawthorn slices when I was a child, and even now, I often eat hawthorn slices as a snack. Especially after eating more greasy food, then eat a few slices of hawthorn slices, feel very comfortable.

Hawthorn can be eaten directly in addition to another role, that is, in the stew meat, if appropriate to add a little hawthorn, there is an unexpected effect. Because we stew meat, meat cut relatively large pieces, especially for beef, lamb and other difficult to stew meat, add hawthorn can make them quickly stewed stew, shorten the stewing time, facilitate the meat is more easy to taste, at the same time, hawthorn also has a certain seasoning, deodorization and unctuousness effect. So adding appropriate amount of hawthorn when stewing meat can make the meat easy to cook easy to rotten easy to taste, eat up the taste better.

The second kind: cardamom

Cardamom is actually divided into a variety of nutmeg, nutmeg and cardamom, but no matter which kind of cardamom, they have a **** the same characteristics, that is, the smell of the aroma is strong. If you put the right amount of cardamom in the meat stew, not only can increase the strong mint flavor, but also can be very good to remove the fishy taste of various meats, often with Angelica dahurica together.

But with cardamom stew meat should pay attention to the amount and add the time two problems. Because the cardamom belongs to the heavy flavor of the herbs, if you add too much will cover the meat flavor, general 500g meat with 2.5-3g cardamom can be. In addition, cardamom can not be stewed with meat, because the flavor of cardamom comes from the volatile oil, if the stewing time is longer, the flavor will be greatly reduced, the best time to put into the meat stewed to 5 mature or so, so that it is very good to maintain the aroma of cardamom.

Third: Angelica dahurica

Above, said the stewed meat add cardamom can make the meat tastes very fragrant, at the same time it is a good partner is Angelica dahurica. Why is it that they are good partners? This is because the role of cardamom is mainly for the meat to add a strong aroma, while the main role of Angelica dahurica is to remove the odor for the meat, that is, to remove the fishy and unctuous. We all know that no matter which kind of meat, with a certain degree of fishy flavor, we do any meat dishes, the first step to do is to remove the fishy flavor of meat. If this step is not done well, it will be a foregone conclusion.

When stewing meat, adding the appropriate amount of dahurica can be a good solution to this problem. With the addition of Angelica dahurica, in addition to the fishy flavor of the meat, then naturally only the original flavor and aroma of the meat, eat the taste of the great! However, dahurica is not the same add more the better, or add more to eat will have a bitter flavor, the best ratio should be 500g meat plus 4 ~ 5g dahurica.

Well, stew meat should be added to the three seasonings for you to introduce the end. Together with the four commonly used basic seasonings, stewed meat if the above seven seasonings, the stewed meat must be soft and flavorful, rich in aroma, eating will certainly make you appetite. However, these seasonings are heavy spices, in the use of the amount of attention must be paid to how much, neither more nor less, more will cover the meat of the original flavor, and even have a strange taste; less and can not achieve the effect. Also note that, in addition to the above spices, in fact, there are many, do not think that each kind of seasoning to add some will be better. Because too many varieties of spices, the same will cover each other, counterproductive!