The three necessary spices for stewed meat are:

The first: bay leaves

The bay leaves have a good aroma-enhancing effect, but the amount must be paid attention to; because bay leaves Its own smell is relatively strong, and if used in excess, it will affect the original taste of the ingredients. For ordinary household stews, two or three bay leaves are enough.

Second type: cinnamon

Although bay leaves and cinnamon both add flavor, they are different! Adding bay leaves makes the meat taste good, and adding cinnamon makes the meat smell good! One is the inner fragrance and the other is the outer fragrance!

Third type: clove

Clove is an aromatic spice, and its fragrant aroma is one of the strongest among all spices, and its smell is fragrant and rich. In cooking, it is mainly used to deodorize, add aroma and flavor, and accelerate the tenderness of meat.

Notes on stewing meat:

1. Avoid adding cold water halfway: because the heated meat will shrink when it is cold, the protein will not dissolve easily, and the soup will lose its original freshness. smell.

2. Avoid skimming the floating oil: The floating oil on the soup surface can reduce the evaporation of water vapor, maintain the water temperature, and reduce the dispersion of fragrance. At the same time, the oil itself can also make the soup taste delicious and thick, and increase nutrition. If you want to get rid of the greasiness, skim off the oil before the ingredients are cooked.

3. Avoid adding salt early: Adding salt early will coagulate the protein in the meat and make it difficult to dissolve, making the soup dark, insufficient in concentration, and unsightly in appearance.

4. Avoid adding too many condiments, such as onions, ginger and cooking wine, so as not to affect the original flavor of the soup.

5. Avoid putting too much soy sauce too early and avoid sour soup, dark color and blackening.

6. Avoid boiling soup to prevent protein molecules from violently moving in the meat and making the soup turbid.

7. Avoid taking too long: the main component of the soup is protein. If the stewing time is too long and the heating temperature is too high, the protein will undergo pyrolysis and denaturation and decompose into other components. Certain ingredients may undergo a series of changes that produce harmful substances or even carcinogens.