Anise

Anise, also known as fennel, is what we often call dashi. Star anise shape for the star-shaped radial octagonal, the aroma of a sweet flavor, is the most commonly used spices in meat stew, but also the main raw material of five-spice powder. Put some star anise when stewing meat, you can remove the fishy flavor, so that the meat tastes more mellow. Generally a catty of meat with 2 grams of star anise, do not use too much, or it will be bitter, affecting the flavor of the meat itself.

Two, cinnamon

Cinnamon

Cinnamon, the scientific name of Chai Gui, is one of the earliest spices used by mankind, but also the main raw material of five spice powder. It is the most commonly used spice in meat stews, along with star anise, and the two of them are often paired together. Cinnamon contains volatile oils, so it has a strong pungent flavor. Putting it in meat stews can increase the aroma and remove greasiness, enhance the taste of the whole dish, and increase the appetite. A catty of meat with about 5 cm length of cinnamon can be.

Three, the fragrant leaves

Scented leaves

Scented leaves, also known as bay leaves, light green or grayish-brown in color, pungent and aromatic flavor, but also stewed meat is one of the most commonly used spices, play to get rid of the smell, add the role of aroma. However, it is important to note that you can not put too many leaves, or the flavor of the meat itself will be covered by the leaves. Generally speaking, stew a pot of meat, put one to two leaves can be.

Four, grass fruit

Grass fruit

Grass fruit has a strong flavor, mainly used to enhance the flavor of the food. When eating hot pot, or in the soup base of spicy hot pot, often use grass fruits. Put some grass fruit when stewing meat, you can remove the fishy to enhance the aroma, so that the flavor of the meat is fragrant and delicious. General a catty of meat with a grass fruit can be, put too much, not only easy to cover the flavor of the meat itself, but also easy to fire.

Five, dahurica

Dahurica

Dahurica can give ingredients to fishy, stewed meat with dahurica, you can give the meat to fishy, so that the meat is more tender and flavorful, rich in aroma. But dahurica can not put more, or dishes will be bitter, generally a catty of meat put 5 grams of dahurica can be.

Six, cardamom

Cardamom

Cardamom looks like a milky white round fruit, with a minty flavor. The purpose of putting cardamom is to deodorize and detoxify, there is a certain degree of aroma, often with Angelica dahurica. Stewed meat with cardamom, it is best to wait for the meat is almost cooked and then put, because the stew is too long, cardamom inside the active ingredients will lose a large part. Generally a pound of meat put 3 grams of cardamom can be.

Seven, Chenpi

Chenpi

Chenpi, also known as sun-dried orange peel, the longer the Chenpi the better. Stewed meat, put some peel, you can let the meat quickly soft, save stewing time. In addition, the peel also has the effect of removing fishy flavor. Chenpi aftertaste slightly thick, generally a catty of meat put 1 piece of Chenpi can be.

Lazy Meow Tips

Through the above introduction, we should understand that the stewed meat when the appropriate amount of spices, can play a role in the deodorization of the role of aroma, so that the meat to eat more delicious. However, at the same time, it should be noted that the amount of spices is appropriate for good, can not put too much, or not only can not enhance the taste of meat, but also ruined a pot of meat.