I'll tell you the functions of several common spices, hoping to help you.

1. star anise: it is mainly used to enhance fragrance, and it is the main ingredient of spiced powder.

2. Zanthoxylum bungeanum: It is mainly used to remove fishy smell and enhance fragrance, and it is the main ingredient of cold salad.

3, pepper: mainly to increase the feeling of hemp, but also to remove fishy smell.

4. Amomum tsao-ko: It is the key to remove the fishy smell and increase the fragrance, but remember to put only a little, otherwise it will taste bitter.

5. Radix Angelicae Dahuricae: Remove fishy smell and enhance fragrance. This is good for beef and mutton.

6. Cinnamon bark: it is used to enhance the fragrance, which can make the fragrance surround the stereo feeling like a home theater.

7. Fragrant leaves: don't put too much fragrance, or the taste will be too strong.

This question is a bit too general, but the picture in the title should refer to the stew, so let's briefly talk about the stew, according to the pork, beef and mutton we often eat, and what spices will be used besides the most basic and commonly used onion, ginger and garlic.

Pork

The fishy smell of pork is rather heavy. If some people don't hate the smell of mutton, they think it will taste like sheep, but I haven't met anyone who likes the smell of pork. Therefore, in order to suppress this fishy smell, we need spices with volatile essential oils, such as cinnamon, star anise and clove.

Beef

After soaking and blanching, the beef I usually buy has no fishy smell, and the ginger slices and cooking wine that are usually used in stewing with water are removed more thoroughly, so the problem of aroma enhancement is basically considered. Therefore, we usually use fragrant leaves, pepper, long pepper, etc. These spices have special fragrance, but the taste is not so "blunt".

Mutton

Many people know that in ancient China, it was actually forbidden to kill cattle in many dynasties. Beef is very expensive, but mutton is even more expensive. In many dynasties, only the royal family or the scholar-bureaucrat class had the opportunity to enjoy it. Generally, the spices used in stewing mutton are not particularly different from beef, but fennel, pepper, angelica, fragrant leaves, cinnamon and so on are commonly used.

In general, it is not recommended to use too many spices in stewed meat. Some people stew a meat just like Chinese medicine, and as a result, they make a pot of stewed meat with no meat flavor at all, which is not worth the loss. After all, the meaning of enjoying delicious food is not to take medicine to cure diseases. Moreover, whether the stew is delicious or not is not the only key factor, but also the quality of the ingredients themselves, the cooking temperature and so on.

The above are just a few commonly used spices. Please comment and share your great practices!

what spices are the most fragrant in meat?

first of all, we should make clear the scope of "spices". Generally speaking, spices are a part of spices. For the convenience of expression, spices should be understood as spices.

Secondly, the question is whether you want meat or spices, that is, whether you want to eat or smell incense. If you want meat to taste delicious, you should put as little spices as possible, including variety and dosage.

based on my decades of experience and lessons, I * * * enjoy some experiences for your reference.

First, the function of spices

Basically, there are two major functions, namely, removing odor and enhancing fragrance. Everything else is nonsense, such as benefiting qi and enriching blood, relieving cough and resolving phlegm. Some spices are traditional Chinese medicine. If you want to achieve the curative effect of traditional Chinese medicine, the usage of spices will make you doubt your life!

2. Keep pace with dishes according to the meat.

Putonghua means that different spices are used for different meats, and different cooking methods will also use different spices.

(1) Meat and basic spices commonly used at home

1. Pork. For China people, pork is the so-called meat with the lightest smell. Therefore, pork can be matched with almost all other ingredients. Everyone must have eaten moo Shu meat. The ingredients are generally pork, and they have never seen beef or mutton. Therefore, the spices needed for cooking pork are the least. The basic spices mainly include onion, ginger, wine (yellow wine, cooking wine), spiced powder (thirteen spices), etc., and their main functions are to remove fishy smell and enhance freshness.

2. beef. Beef is a kind of coarse fiber meat with heavy odor, and it should be mainly used to remove and cover up the smell when cooking. The basic spices mainly include onion, pepper, pepper, pepper, wine (white wine, beer, red wine, cooking wine) and so on.

3. Mutton. Mutton also belongs to the meat with heavy odor, but it is tender compared with beef, and it is also mainly to remove the smell. Basic spices mainly include onion, ginger, pepper, pepper, wine (white wine, yellow wine, cooking wine) and so on.

4. Chicken. Chicken is a kind of meat with mild odor, and its meat is tender. The basic spices are similar to pork, and the dosage can be reduced by half. But when making roast chicken, in addition to the basic spices, aniseed, cinnamon, fragrant leaves, nutmeg, tsaoko, Amomum villosum, licorice, kaempferia galanga, fennel, etc. are added to enhance the fragrance and smell fragrant!

(2) Common cooking methods and spices used at home

1. Stir-fry. Stir-fried meat is the most common cooking method in families. Pork is the main cooking method, mutton and chicken are also acceptable, and beef is rare. Stir-fried meat will generally be cut into thin, thin and small pieces. Generally, basic spices can be used without adding too much spices.

2. stew. Stewing is mainly used for large pieces of meat and meat with strong odor. Stewed pork (including ribs, elbows and white meat) can generally be cooked with basic spices, and the amount can be larger; Braised pork needs to add aniseed, cinnamon, fragrant leaves, etc. on the basis of basic spices, and also stir-fry sugar color to increase caramel flavor. When stewing beef, it is generally necessary to add clove, fragrant leaves, angelica dahurica, dried tangerine peel, fennel, etc. in addition to the basic spices. Generally, braised beef does not need to be fried in sugar. Mutton stew (mutton soup) is stewed with basic spices and seasoned with garlic, coriander powder, pepper and rice vinegar before eating to remove the smell and increase the freshness.

3. fry. The use of spices for fried (including fried) meat can refer to fried meat. Because fried meat is usually pasted, spices are not easy to volatilize and lose, and the solid consumption should be reduced.

4. stuffing. Meat stuffing is the most common cooking method in the family, which can include jiaozi, steamed buns, wonton, labels, fried meatballs or other ingredients. Generally, only basic spices can be used, powder can be added directly, fresh spices can be chopped into powder, and block dry blending can be made into spice water and added to the stuffing. It needs to be emphasized here that it is not recommended to add yellow rice wine and cooking wine based on yellow rice wine to the meat stuffing, because when the meat stuffing is left for a long time (such as frozen jiaozi, wonton and sausage), it will produce sour taste.

5. bake. Barbecue is a very popular cooking method in recent years, and it is mainly beef and mutton. Therefore, the basic spices are generally used for pickling first, cumin and sesame seeds are used for barbecue, and the amount of pepper and pepper is increased to remove the smell and increase the fragrance (not to increase the freshness).

3. Seafood and fish generally do not need spices, but only onions, ginger and cooking wine can be used to deodorize them. Freshwater fish have a strong fishy smell, so the dosage of onions and ginger can be increased and white wine can be used to deodorize them.

fourth, western food spices. Western-style meat is relatively simple. Generally, the method of frying, frying and roasting is used to cook the grilled meat (beef, sheep, chicken and pig), and it is rarely marinated. When cooking, the sauce is painted, herbs, pepper and salt are sprinkled, and alcohol (spirits and red wine) is sprayed, but it is not suitable for the taste of China people.

fifth, finally, talk about hotpot. Hot pot has now spread to the north and south of the river, and its main tastes are clear soup pot (represented by Donglaishun instant-boiled mutton), seafood pot, mushroom pot and red oil pot (Sichuan and Chongqing hot pots belong to this category). Broth pot generally uses broth, seafood pot with boiled seafood soup, and mushroom pot with mushroom soup as the bottom of the pot, which is relatively light. Rinsing meat needs to be dipped in water to flavor. Commonly used spices include sesame sauce, chives, fermented milk, soy sauce, sesame oil, chopped green onion, garlic paste, balsamic vinegar, Chili oil, salt, sugar and so on. Spices such as Chili, Zanthoxylum bungeanum, Zanthoxylum bungeanum, onion ginger, Amomum tsaoko are added to the bottom of the red oil pan. The main purpose of dipping in water is to dilute the strong spicy, hemp and fragrance of the rinse meat, and highlight the umami and tender taste of the rinse meat. The meat tastes fragrant and the bottom of the pan smells fragrant.

There are few kinds of spices involved in this answer, which is related to personal taste. I prefer light and original flavor, but I don't like excessive spice flavor.

He runs a restaurant and often braised pork. There are many kinds of spices and their usage is different. Due to the different cooked meat, the outstanding aniseed is different.

When making mutton, pepper is the main ingredient, while beef is made, small spices, braised meat, star anise and cinnamon are the main ingredients. Try to describe the commonly used spices, star anise, which can be divided into spring star anise and autumn star anise. The quality of autumn star anise is better and its taste is more prominent. It is often smoked with sulfur in the market, with Huang Liang color, low price, dark color without smoke, good taste and high price. It is better to make it from Guangxi in China.

Zanthoxylum bungeanum, Hancheng, Shaanxi, is the origin of Dahongpao Zanthoxylum bungeanum. It is better to have large particles, good color, no seeds and no impurities, and the best one is called Mei Zanthoxylum bungeanum. Zanthoxylum bungeanum can't be used if it is oily and caked. It is bitter. Cinnamon, cinnamon is the bark of osmanthus tree, a typical spice, with a strong fragrance. With thick skin, full fragrance, no mildew and no moth, it is better to draw oil by hand. Amomum tsao-ko and Amomum tsao-ko mainly use skins, and the seeds inside are bitter. Generally, they are used as a whole or removed, and it is better to have large and even particles without moth.

Fragrant leaves, which are the leaves of Cinnamomum cassia, are lighter in fragrance than Cinnamomum cassia, and are fragile when dried. It is better to dry the whole leaves without mildew. There are two kinds of big meat in the family, star anise and cinnamon, which are the most delicious.

Meat is one of the most common foods in daily life. Many people like to eat meat, but it is hard to make it as delicious as a restaurant at home. Then the problem lies in spices. Naturally, it is impossible to make delicious food without reasonable mixing of spices.

The spices used in stew vary with different regions and personal habits. The most commonly used are more than 2 kinds of spices, such as aniseed, prickly ash peel, cinnamon, dried tangerine peel, fennel, cumin, Amomum villosum, cardamom, Amomum tsaoko, clove, tri-naphthalene, angelica dahurica, galangal, etc. The effects will be different if the ratio is different. In fact, stew does not need too much spices, the key is the method. The function of spices in cooking is mainly to remove the odor in food raw materials. Therefore, it is not good to put all the spices in at once. If the food has no special taste that needs to be covered up, it will destroy the taste of the dishes.

pork is often eaten at home, so some recipes are summarized. For example, fragrant leaves, fennel, dried tangerine peel and galangal can be together, and for example, nutmeg, tsaoko, clove and angelica dahurica can be together. Different combinations have different effects and different benefits to the body. Spices have less medicinal value, so when using the method of food supplement, you can refer to the function of spices to match.

Uncle cook the meat often has 5-6 pieces of fragrant leaves, 2-3 pieces of fennel, a spoonful of fennel, 8-1 pieces of pepper, a small piece of cinnamon, 1-2 pieces of Amomum tsao-ko (cracked), 4-6 pieces of white cardamom, onion and ginger are necessary, and sometimes cloves are put, but only a few are put, and people will start to smoke if there are too many. If you cook more, the above formula can be expanded according to the ratio. In addition, it is worth mentioning that ginger has a strong ability to remove fishy smell, which I think is necessary.

according to uncle Hao's method, you will soon be a chef!

The use of spices has always been a seemingly high-tech job when cooking stewed, braised and marinated dishes with meat. Moreover, many time-honored brands and secret recipes also rely on the combination of spices to form their flavors. However, spices are not omnipotent, and different meats have different cooking methods, and the corresponding suitable spices are also inconsistent.

For example, when pork is cooked, it is more suitable to use star anise, cinnamon, clove, pepper, Gan Song, licorice, etc. It is not suitable to mix with so-called "thief" spices such as angelica dahurica, Amomum tsaoko, long pepper and Amomum villosum.

beef is a versatile ingredient, such as tsaoko, cinnamon, fragrant leaves, fennel, long pepper, nutmeg, pepper and so on. However, beef should not be seasoned with Siraitia grosvenorii, Arnebia euchroma and dried tangerine peel.

Chicken, duck and poultry meat likes strongly aromatic spices such as Amomum villosum, Amomum tsaoko, Radix Angelicae Dahuricae, Citronella and Cinnamomum cassia, but it is not suitable for fennel, white pepper, fennel and other spices.

Mutton is relatively individual, so the spices used in mutton must not be too varied or have strong aromaticity, and what is suitable for chicken is often not suitable for mutton. The best match with mutton is cumin, which smells like body odor ...

I am not a chef, but I am a foodie.

Last year, I spent a year at home and studied something to eat. I am a real foodie, and I have no taste without eating meat for three days. But eating home-cooked fried meat every day is too light, and there is no money to go out to buy sauce meat, so I have to do it myself.

Before cooking, I didn't have the habit of taking pictures. The words were personally experienced, and the pictures were pulled out on the Internet. The pictures don't fit the text, so I will just have to look at them.

one

piece of pork belly

dark soy sauce, light soy sauce

brown sugar

onion, ginger and garlic

The spices I use are cinnamon, fragrant leaves, star anise, tsaoko, licorice, fennel, cardamom, dried tangerine peel, clove, galangal and kaempferia.

wash the pork belly and cut it into pieces

add water to the casserole, add onion, ginger and garlic, and after boiling, put the diced pork belly in, and the boy will cook it, and remove the foam during the process. Pour in soy sauce, soy sauce, add brown sugar and cook for 1 minutes. Then add the prepared cinnamon, geranium, star anise, tsaoko, licorice, fennel, cardamom, dried tangerine peel, clove, galangal and kaempferia.

the boy cooks for 3 hours, then takes it out and can eat it. After slicing, the garlic sauce and Chili sauce taste better.

each spice should not be too much, just pinch a little of each spice, or pinch one piece at a time.

What spices are the most fragrant in meat? Here's a recipe for cooking meat. Let's take you through it ~

First of all, make clear the scope of "spices". Generally speaking, spices are a part of spices. For the convenience of expression, spices should be understood as spices.

Secondly, the question is whether you want meat or spices, that is, whether you want to eat or smell incense. If you want meat to taste delicious, you should put as little spices as possible, including variety and dosage.

First, the function of spices

Basically, there are two major functions, namely, removing odor and enhancing fragrance. Everything else is nonsense, such as benefiting qi and enriching blood, relieving cough and resolving phlegm. Some spices are traditional Chinese medicine. If you want to achieve the curative effect of traditional Chinese medicine, the usage of spices will make you doubt your life!

2. Keep pace with dishes according to the meat.

Putonghua means that different spices are used for different meats, and different cooking methods will also use different spices.

(1) Meat and basic spices commonly used at home

1. Pork. For China people, pork is the so-called meat with the lightest smell. Therefore, pork can be matched with almost all other ingredients. Everyone must have eaten moo Shu meat. The ingredients are generally pork, and they have never seen beef or mutton. Therefore, the spices needed for cooking pork are the least. The basic spices mainly include onion, ginger, wine (yellow wine, cooking wine) and spiced powder (