This is not bullshit, the oldest and most traditional marinated meat is five kinds of flavor material brine. They are:
Anise.
Fennel.
Cinnamon.
Pepper.
Cloves.
To date, all the different marinades, high and low, and from all corners of the world, have developed on this recipe, and still use it as a basic. It can be said that this five-spice is not only the ancient recipe for marinated meat, but also the soul of marinated flavor. So much so that it has become synonymous with the production of marinated meat, mention five spice, you know it is used to marinate meat spice recipe.
Said or because of the odor of animal meat, people do not like, and even disgusted. All animals and fish, the smell of blood is big, people like when they drink blood, because the smell of blood means life, eat it can live. By the time there was more food, there is a choice of times, this flavor is not as good as after getting cooked. Then it progressed to naturally roasted and cooked, so it was better to put in spices to make the desired flavor. So spices were discovered, causing fights and wars, Hong Kong is typical, because the spice is called Hong Kong, and how many years it is still occupied by powerful countries.
Today's marinated meat recipe is quite rich, all kinds of, and more than a lot of business secret recipe. Marinated meat can be liberalized to buy, the secret recipe can not just say. Passed down from generation to generation, there is a century-old store, the old brand brine chicken brine meat. But as mentioned earlier, despite the recipe is changing, still all changes do not leave it, are inseparable from the five spices, the most simple and trouble-free can use the five spices brine meat.
Five flavors of spices brine meat, is authentic. Just in the process of brining meat and roasted vegetables in the development process, pepper used for more roasted vegetables, gradually faded out of the brine recipe, there are other spices to replace. The basic five spice recipes that are currently more popular are:
Anise.
Cinnamon.
Fennel.
Dahurica.
Cloves.
Brined meat spice recipe is endless, grasp this most basic recipe, you can cope with down, brine out of the meat on that flavor, authentic flavor.
But the current concept of "five spice" is not so, on the five spices. Rather, it is a variety of dozens of flavors of spices combined. Not understand the confused why so many, not five spices is enough? Here's an explanation of why so many spices are added, and what is the relationship between them.
(a) First, the world of spices we need to understand.
The role of spices,
one, is to change the flavor of meat ingredients:
to remove unwanted fishy, smelly, and tart;
to stimulate the fresh aroma of the meat; and
to mask the taste of spoilage.
The second is to change the physical structure of the ingredients, which in plain English means that the meat should be cooked quickly, to just the right degree to match the taste.
Third is the preservation of quality and freshness, cooked meat normal time does not rot and spoilage.
(ii) Second, the spices have their own personality.
Single five spices of their respective personalities:
Anise. Flavor sweet, fragrant, mild. Meat and vegetarian dishes can be used to, for all the spices in the recipe for the most basic spices, soul materials, as long as the use of spices, anise is indispensable. Can also be used alone.
Cinnamon. Taste sweet, fragrant, hot and dry sex. Used for brine cooking ingredients, only meat dishes. Can not be used alone.
Fennel. Sweet and aromatic flavor, mild in nature. Can be used alone, can be used as an ingredient, can be meat or vegetarian.
Pepper. Pungent, numbing and aromatic flavor, mild in nature to dispel cold. Can be used alone or in combination, meat or vegetarian.
Cloves. Pungent, bitter, fragrant, warm and beneficial to the kidneys. Can be used alone or in combination, meat or vegetarian.
(3) Because of the personality, determines the role and value.
Five spice basic material, can be used alone, why must be pulled into a piece of combined use? And pull in more spices?
We give an analogy. The spices are compared to an army, and the meat is compared to a city. The army attacks the city in order to occupy it, to take it for themselves. The deeper understanding is to change, to make the city into what I need it to be. The five spices are like five great generals, each capable of taking the city and each capable of changing it. But the monarch doesn't want to do that, he wants to make the city into everyone's favorite by having all the generals ***govern with each other, blending their individual characteristics.
And so the question arose. The five of him alone could indeed get things done, take the city and change it. But it would be monotonous; Zhang San's flavor Li Si didn't love it, and Li Si's flavor Wang Wu didn't like it. How to make everyone love, a way, let the five generals cooperate, and then give each person with a staff, not enough to use, with two staff, or three or four. So there are more people, but the division of labor is clear and uncluttered. The five flavors of the generals are the leaders, and the other handlers are the supporting cast, helping the leaders.
Translating the metaphor, the five spices are the basic ingredients, and the other spices are the ones that assist the basic ingredients, in order to make the flavor more pure and the collaboration more harmonious. That's how it works. Therefore, the five spices of the basic material called "five spices", other brine recipe, regardless of how many spices, also called "five spices". Subdivided into a lot of different recipes, are based on the brining of different ingredients and add the appropriate spices, but shall not be less than any of the basic ingredients. For example, to increase the freshness to the nutmeg, to remove the bones to the grass kou, to clear the aroma to the Chenpi, to remove the fishy to the cardamom, and so on and so forth.
The use of spices is a very complex matter, fully reflecting our ancient philosophical thinking. To do this well, like learning Chinese medicine, first identify the five basic spices, and then understand the reason why with other spices, and then you know how to match, and finally make the flavor you want. And then it's the best five-spice marinade.