The "seasoning" in the question contains a lot, so I recommend some ingredients that can stimulate beef flavor from the range of spices, seasonings and vegetables.
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There are many spices that can stimulate the flavor of beef 1. Tsao Tsao-ko and Cardamom: Tsao-ko and Cardamom are two essential spices from the perspective of making braised dishes, because Tsao-ko and Cardamom have the best treatment effect on beef fishy smell. There are two spices in braised dishes, one is to simply remove the fishy smell of meat ingredients, and the other is not only to restore the meat smell of meat ingredients.
2. Star anise and clove: These two spices have strong and overbearing aroma, but at the same time they have the function of deodorization. The aroma of star anise can stimulate the aroma of many meat ingredients, and clove has a better aroma effect on beef. The two flavors can also mask the odor of some beef, which is very suitable for beef cooking. But don't use too much.
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3. Cinnamon, cinnamon, fennel and Amomum villosum: The first three spices will form an attractive taste after being blended with the flavor of beef. In addition, fennel also has the function of deodorization. Amomum villosum is a typical bone-penetrating fragrance, which is more suitable for meat ingredients with thick fiber and sebum. Amomum villosum has good flavor penetration and fishy smell removal effect, so Amomum villosum can stimulate the flavor of beef.
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4. The rich aroma of cumin, black pepper and ginger has always been a perfect match with the aroma of beef and mutton. Needless to say, the odor removal effect of cumin. Black pepper and ginger can not only remove the odor, but also increase the spicy taste and fruity wood.
Spice sharing of sauce beef 25kg brine: 20g star anise, 5g cassia seed 15g cinnamon 10g pepper 15g fennel 15g galangal 10g Amomum villosum 10g clove 3g.
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The premise of seasoning to stimulate beef flavor is that beef does not have too much odor. The use of seasonings is mainly divided into two types: one is a seasoning that can remove odor, and the other is a seasoning that can improve taste and refresh.
Cooking wine and vinegar: It can effectively remove the fishy smell of beef, and is mainly used to remove peculiar smell and stimulate some fragrance.
Soy sauce, chicken essence, monosodium glutamate and all kinds of sauces: provide beef with fresh flavor and sauce flavor, especially the flavor of some soy sauce and beef will form a good taste
Ethyl maltol, Rouweiwang and other additives: mainly aimed at stimulating the meat flavor of frozen beef, which can remove the fishy smell of beef to the greatest extent and enhance the meat flavor of beef.
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Vegetables such as onion, ginger and garlic are indispensable auxiliary materials for deodorization, but the garlic flavor of garlic can significantly enhance the meat flavor of beef, and the two are delicious together.
Onion, white radish and carrot: The main function of the three vegetables is to remove the fishy smell of beef by adsorption, thus restoring the meat taste of beef.
Why do many people buy beef with light meat?
Many people are curious. The beef cooked in restaurants tastes good, but the beef cooked at home has no obvious taste. Why is there such a gap? In fact, this is related to some spices, seasonings and practices used in hotels, but it is not absolute. The main reason is the quality and choice of beef.
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Whether the meat flavor of beef is rich or not is not only related to the variety and freshness of beef, but also related to the age of beef. Generally, the longer the feeding cycle of cattle, the stronger the flavor of beef with the older. When cooking beef with older meat, we should pay attention to the cooking temperature besides dealing with the odor. Only by stewing with low fire for a long time can beef be soft and rotten. On the contrary, if you buy veal, that is, veal, then the flavor of the meat is definitely insufficient. Even if you cook with spices and seasonings, the taste of beef will not be stimulated, because such beef itself has no meat flavor.
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