A pot of bittern has a great charm of spices. The food made from it, whether it is meat or vegetarian, is deeply loved by the people, with mellow flavor and endless aftertaste. Different spices have different effects. Take the flavoring spices as an example, the flavoring is divided into bitter, fragrant, fragrant, medicinal and sweet, and the commonly used aromatic spices are mainly star anise, cinnamon, clove and nutmeg. Today, I will focus on the introduction. Just remember these five spices and use them reasonably to achieve twice the result with half the effort.

We usually braised pork at home, which is not as troublesome as a braised pork shop. There are more than a dozen kinds of light spices, such as star anise, cinnamon, fragrant leaves and dried peppers. The taste is quite satisfactory, and it can only be regarded as an introductory spice. Some people want to change their tastes and try spicy brine, which can make the brine spicy, specifically dried pepper, pepper, piper longum and hawthorn.

dry red pepper

There are many kinds of peppers. Some people buy them from other places or plant them themselves. The peppers that must be dried, such as Henan New Generation, Sichuan Qixing Pepper and Shaanxi Qinjiao, are all good choices. In Sichuan brine, Erjing Pepper is commonly used, which can increase the spicy taste of ingredients, remove the fishy smell in meat ingredients, and have the function of color enhancement. In spicy brine, pepper is the most common one.

rhizoma kaempferiae

Kaempferia galanga, also known as Alpinia galanga, Alpinia galanga and Alpinia galanga, smells a bit like the mixed aroma of camphor wood and parsley, with a spicy taste, which can enhance fragrance and spice in brine, remove fishy smell and relieve boredom. Kaempferia galanga is often wrongly written as Nai, so don't confuse it. It is very suitable for animal food, burning, boiling, stewing and steaming.

galangal

Among the commonly used spices, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis and Rhizoma Zingiberis Recens are all commonly used, but don't mix them together. They are all ginger, but they have different effects. Rhizoma Alpiniae Officinalis, also known as Rhizoma Alpiniae Officinalis, is as pungent as Rhizoma Kaempferiae compared with the above two spices, and is better than Rhizoma Kaempferiae in removing fishy smell, but not as good as Rhizoma Kaempferiae in brine flavor. In the process of use, if it is dry Alpinia officinarum, it should be soaked in hot water for 30 minutes before being used, and the best effect is achieved. About15g should be added for every 50 kg of brine.

Piper longum

Piper longum, also known as Bibo, Piper longum, Piper longum and Piper longum, has a strong spicy taste, which can correct the flavor and enhance the flavor in Sichuan brine and cold dishes. It is suitable for some compound brines, and its taste can penetrate into the raw materials, which can enhance the flavor and remove the fishy smell in brine, especially the physical properties of brine braking.

pepper

Pepper is native to the coast of Malaba, India, and its pungent taste is one of the earliest spices used by people. Pepper has the functions of removing fishy smell, enhancing fragrance and appetizing in brine. It is often used in marinating raw materials with fishy smell, such as beef and mutton. It needs to be added about 10 g per 50 kg of brine. White pepper is mainly used for seasoning, and black pepper is mainly used for enhancing fragrance. Both of them are suitable for almost all.

These five kinds of spices can increase the spicy taste in brine, which can not only give off fragrance, but also give aroma to meat. The aroma of braised dishes is actually a compound flavor composed of many elements, so it is better to have less than more. Spices play an irreplaceable role in braised dishes, and the best effect can be achieved only with proper dosage. It is not enough to have a good formula, but also to know the characteristics of each spice.