Cooking meat to put these 5 in the seasoning: mountain nai, nutmeg, Angelica dahurica, licorice, Chenpi.

No matter what meat stew, only add 5 kinds of spices on the line, the meat is not fishy, the more stewed the more fragrant, soft and delicious. Stewed meat, divided into stew, braised, sauce burning and other methods, of which stew is the most difficult. Because of the other 2 methods, you can add a lot of spices, seasonings, can be very good to remove the fishy flavor of the meat, eat especially fragrant.

Cooking meat 5 kinds of seasoning introduction:

1, Shannai

Shannai is the scientific name, Cantonese people like to call it sand ginger, because it looks particularly similar to the ginger, and grow in the sand, but there is a difference between the two, Shannai's flavor is stronger than the ginger, and a little bit of wine flavor, the taste is more pronounced after heating. Meanwhile, the pungent flavor of sand ginger is a bit smaller, which can deodorize, increase the aroma, and improve the freshness, which is very suitable for cooking meat ingredients, and it is very suitable for stewing meat.

2, cardamom

Cardamom has a special flavor, some people think it is the aroma, some people think it is the smell of mothballs.

It is this special flavor, the deodorization effect is particularly good, especially fishy beef and other meats, stewed meat is very fragrant, a little fishy. In Sichuan, do gazpacho, brined dishes of the pavilion, are used to deodorize it to increase the flavor.

White nutmeg also has the effect of promoting appetite and preservation, which can make brined and stewed meat keep for a long time, and at the same time make the meat taste richer.

3, Angelica dahurica

Dahurica contains a variety of volatile oils, aromatic smell, taste slightly bitter, can get rid of odor, increase the flavor, regulate taste, enhance appetite, add Angelica dahurica in the hot pot base, there is a flavor preservation effect. Stew fresh lamb, the most suitable to add dahurica, can effectively remove the fishy flavor, and will not destroy the fresh taste of lamb.

4, licorice

Glycyrrhiza glabra fresh taste is relatively light, but other flavors are difficult to cover it, can balance the flavor, so that the aroma is more hierarchical, the deodorization effect is also very good, but also add a touch of fresh sweetness to the ingredients.

5, Chenpi

Chenpi has a unique flavor, can remove the odor, aroma and freshness, oil and grease, very suitable for cooking fishy meat ingredients, and suitable for frying, stir-frying, burning, stewing, and other cooking methods, it can be very good to remove the fishy taste of meat. And the peel can break down fat and sugar, can make the meat easier to stew.

In the future, stewed meat, whether it is stewed or stewed sauce, as long as the addition of these 5 spices, to ensure that the stewed meat fragrant, not a little fishy, and will not affect the color and texture of the meat. These 5 spices do not contain melanin, will not make the meat and soup black.