The reason is very simple. Let's take brine as an example. Let's first summarize the functions of spices used in brine, which are nothing more than three kinds: first, to give the ingredients aroma and taste, second, to remove the fishy smell in the ingredients, and third, to stimulate appetite.
Each spice has its own personality characteristics, and it has a role in brine. For example, star anise is mainly used to enhance fragrance, and it can also be used to remove fishy smell, supplemented by fishy smell. A small amount of pepper can remove fishy smell, and a large amount can increase hemp taste. Nutmeg adds flavor. Angelica dahurica is mainly used to remove fishy smell, especially suitable for poultry meat, and then it has the function of enhancing fragrance. Licorice can not only give the dishes sweetness and aroma, but also have the function of harmonizing taste, which can be used to balance or neutralize the smell of various spices.
However, in the process of brine seasoning, spices can rarely be used alone, because a certain spice simply does not have all the functions, and most of them need to be used according to the characteristics of ingredients and taste requirements, and combined with their own characteristics. Generally speaking, spices should be compatible, and only when they are properly matched can they be used in brine, and they can have endless aftertaste and lingering fragrance.
How can spices have a lasting aftertaste and a lasting fragrance? As mentioned above, spices are mostly traditional Chinese herbal medicines commonly used by us. The spice formula (including classic prescriptions) made of them is boiled water at best, and the Chinese herbal medicine water with higher concentration is not only not fragrant but also bitter, so the spice formula must have matching ingredients. Put the pretreated ingredients into a certain proportion of feed water, and after seasoning and heating, the ingredients will taste mature, which is the cooking technique "halogen". After repeated so many times, the fresh fragrance of the ingredients absorbed by the old halogen becomes more and more fragrant, and the ingredients become endless with the help of the fragrance of the old halogen, leaving a fragrance on the lips and teeth. Therefore, if spices want to have endless aftertaste, they must grasp two key points: the collocation of spices and ingredients and the collocation of spices themselves.
The collocation of spices and ingredients
Spices not only have characteristics, but also ingredients. For example, the pork ingredients we often use have a certain flavor and a certain fishy smell (such as pig's head and trotters). The chicken ingredients are very delicious and slightly light in flavor, while the beef and mutton ingredients are characterized by a strong fishy smell. According to the temperament of pork, cinnamon and star anise are generally used as the main ingredients for braised pork (to further enhance the flavor), and nutmeg is added to enhance the umami flavor, and then it is matched with Alpinia officinarum (to remove the fishy smell), Amomum villosum, Amomum tsaoko, clove and licorice. Chicken ingredients can be used to remove the fishy smell of Alpinia officinarum, Cinnamomum cassia, Angelica dahurica, and then mixed with dried tangerine peel, Amomum tsaoko, and Alpinia katsumadai, and finally added with clove with bone-penetrating fragrance. Cattle and sheep meat ingredients should be deodorized first and then flavored, with angelica dahurica, cardamom, pepper and fennel, and Tsaoko, Kaempferia Kaempferia, Amomum villosum and so on.
The collocation of spices themselves
Before we marinate ingredients, we usually determine the general spice framework, such as the commonly used central axis framework method, which takes cinnamon, angelica dahurica, tsaoko and clove as the whole framework, and the front fragrance, middle fragrance and back fragrance echo each other from afar. In order to further enrich the fragrance, achieve the balance of medicinal properties and highlight the flavor and color, other spices can be added on this basis. Here is a recipe of Sichuan spiced brine for your reference.
50g of Radix Angelicae Dahuricae, 40g of Illicium verum, 20g of Alpinia officinarum, 20g of Amomum Tsaoko, 20g of Cinnamomum cassia, 20g of dried ginger15g, 20g of Amomum villosum, 20g of Amomum villosum15g, 20g of Amomum villosum and fennel/kloc.
In addition to the two major points of spices mentioned above, the marinating time, cooking time and pretreatment of ingredients are inextricably linked to the endless aftertaste of ingredients and the lingering fragrance of lips and teeth. Of course, this article focuses on spices, so we only pay attention to the key points. As for other relations, we have time to talk.
—— The above is all the answers to this question and answer. I hope it can be used as a reference for my friends. If you have any shortcomings, please leave a message in the comment area to correct them.