Yesterday, I went to the braised beef shop in the vegetable market next to the community to buy braised beef. In a friendly chat with the boss, the boss accidentally let it slip. He said: For people who are not chefs, the spices I usually touch will be more common, such as star anise, cinnamon and fragrant leaves. These are very basic spices. With these seasonings, we can also make ordinary braised dishes, but if we want to make delicious braised dishes, we need to add 8 kinds of seasonings. Today, Doraemon will introduce you to eight seasonings that the owner of the braised pork shop accidentally said. I believe that with the addition of these seasonings, everyone can make a pot-stewed dish as delicious as the braised pork shop outside at home.
We all know that meat will have a certain smell, especially beef and mutton, which is more obvious in meat. There are also some meats that don't smell obvious, but they have a certain smell more or less. Therefore, when we consider using spices, the first thing to consider is to remove the fishy smell of meat, and then consider that it can make braised pork fishy.
Today Doraemon will introduce you to several seasonings, so that you can make delicious braised dishes.
The first kind: Angelica dahurica has a fragrant smell, which can well remove the fishy smell or peculiar smell in meat. Moreover, Radix Angelicae Dahuricae has a wide range of uses. It can be used not only to cook braised pork, but also to cook other dishes, but not too much. Just put 1-2 grams. For every 1 gram of Radix Angelicae Dahuricae, you need to put 5 kilograms of water.
The second is that grass beans have pungent taste, which can not only remove the fishy smell of ingredients, but also enhance the flavor of ingredients. However, this spice should not be used too much, because it tastes bitter, so put 0.3g Amomum Amomum Cardamom in every 5kg of water.
The third type: cardamom. The smell of cardamom is stronger and more fragrant than other spices. This fragrance can make the taste of pot-stewed vegetables more delicious. But the amount of this component is not calculated in grams, but in one. Just put a cardamom in every 5 Jin of water.
The fourth kind: Amomum tsao-ko tastes spicy, which can not only remove the odor of ingredients, but also add delicacy to ingredients. However, it should be noted that if there is little meat in braised pork, it is best not to use the seeds in Amomum tsaoko, and only put1.25g Amomum tsaoko in every 5kg of water.
Fifth: fragrant sand, although the taste and function of fragrant sand are similar to that of Amomum villosum. However, if there are viscera in the ingredients of the braised dishes, you must put fragrant sand, which can better remove the fishy smell of the viscera. Don't use too much of this spice, just put 0.75g of fragrant sand per 5kg of water.
Sixthly, nutmeg is rich in flavor, which can not only remove the fishy smell of meat, but also greatly improve the taste of braised pork due to its rich flavor. In the process of making braised pork, you can put more of this kind of ingredients, and put1.25g nutmeg every 5kg of water.
Seventh: Lilac Lilac is a common spice. Many people put it in cook the meat because it can make the fragrance go deep into the meat instead of just floating on the surface. However, this spice can't put too many cloves, because it is too strong. Too many cloves will make people smell dizzy. Just buy 5 kg of water and put one petal.
Eighth: The name of Senecio scandens shows that this spice has a strong fragrance and a wide range of uses, which can be used for burning, stewing and boiling. The flavor of cooked food will be particularly obvious after adding Senecio scandens. Therefore, this spice is also essential in the process of making braised pork. When you play groundsel, just play it according to your own taste. Some people like to put more incense, while others don't like to put less, but neither too much nor too little.
Although the functions of these eight spices are similar, there are still many subtle differences. When cooking pot-stewed vegetables, these eight seasonings are a golden combination and are indispensable.