Spices are indispensable condiments for condiments. Each spice has different functions and usage, especially the cooking methods are different, and the usage is even different. Add cumin to mutton, mint to dog meat, nutmeg to pork, and angelica to poultry. Are these cooking techniques reliable? Whether it is reliable or not depends on the specific approach and cannot be determined by generalizations. In cooking, there is a saying: Use less spices and they are "spice"; use more and you are taking traditional Chinese medicine. Therefore, when cooking delicious food, use spices in moderation.

First let’s talk about adding cumin to mutton. I’m from Xinjiang. The barbecue in Xinjiang is known to be delicious. The barbecue here is added with cumin. Cumin is also a specialty of Xinjiang. In addition to barbecue in Xinjiang, In addition to making mutton, cumin is not added when making finger meat, stewed mutton, braised mutton, mutton buns, or mutton pancakes. So when it comes to different mutton cooking methods, the most important thing is to add cumin or not. The most important thing is to look at the specific method, not Don’t misunderstand the idea of ??adding cumin to mutton.

In fact, dog meat with mint is warm in nature and has the effects of warming the spleen and stomach, tonifying kidneys, yang, strengthening strength, and nourishing blood vessels. The taste is also fishy, ??and mint is considered a traditional Chinese medicine with cooling, anti-itching, anti-inflammatory, and analgesic effects. When making braised dog meat, you can add an appropriate amount of mint, which can enhance the flavor and clear away heat. If you really want to enhance the flavor, you can add Sichuan peppercorns. Friends, you can try it.

Third, add nutmeg to pork. Pork is the most important meat for everyone. Nowadays, pork is relatively fishy. It is better to add nutmeg to remove the fishy smell and enhance the flavor, because nutmeg can remove the odor and increase the spiciness. , can be used for making sauced pork, braised pork, braised pork, etc. If it is stewed pork ribs, it is not recommended to add nutmeg. The taste is too strong and covers the deliciousness of the ribs. Each method is different and the addition is different. Do not add more. .

Fourth, add Angelica dahurica to poultry. This is not very reliable. As we all know, poultry is divided into chickens, ducks, geese, pigeons, red-billed geese, wild geese, etc., they are all called poultry, and they are warm in nature. , pungent and aromatic, this spice has a strong taste and is a spice with a strong flavor in traditional Chinese medicine. If you are stewing chicken, duck and poultry, do not add it, because it will cover up the delicious taste of chicken and duck. If it is braised poultry, you can add less, and if it is more, you can take traditional Chinese medicine. If it is braised poultry, you can add less, because this is an essential spice in the ingredients of braised meat. Remember, don’t add too much, as the taste of traditional Chinese medicine is too strong.