Want to brine meat is delicious, good use of these six spices is the key to ensure that the flavor into the bone, the more you eat the more fragrant!
Marinated meat is a very traditional specialty food, whether it is chopped up and eaten in the sandwich cake, or cooled down as a drink, or directly hold the nibbles, are very delicious, many people love to eat. Want to brine meat is delicious, in addition to fresh ingredients, but also can not be separated from the auxiliary spices. Especially these 6 spices is the key, flexible use, to ensure that the flavor into the bone, so you eat more and more fragrant!
Introduction of incense, also known as meat before incense. Some marinated meat, you can smell the tantalizing aroma from a distance, so that people can not help but want to taste. This is where "cinnamon" and "cardamom" come in. A lot of marinade spice recipes have these 2 spices, in addition to cover the fishy flavor, the main thing is to provide "pot outside the incense", so that the smell spread out to attract guests to eat.
Meat in the incense, guests are attracted by the aroma, the next to rely on "grass fruits" and "Angelica dahurica" these two spices. The two can assist the ingredients to provide a rich "mouth flavor", so you eat in the mouth, full of flavor. Some of the marinated meat to eat a bite, feel the aroma of a lot, in addition to the flavor of the meat itself, on the role of these two spices. But they are only auxiliary, the ingredients themselves must be good.
Hooking incense, also known as aftertaste incense . After the diners eat the brisket, they keep smashing their mouths, feeling the aftertaste, and can't help but want to eat another piece. This is mainly rely on "cloves" and "lemongrass", it is the two is to make the flavor of marinated meat into the bone, to achieve "through the bone incense", aftertaste very fragrant The purpose. But pay attention to the amount, otherwise it is easy to dominate, full of spice flavor, it is not delicious.
Want to brine meat is delicious, with the six spices is the key, the above is a detailed introduction, flexible grasp of the use, to ensure that the flavor of brine through the bone, the more you eat the more fragrant. In addition to these, there are several other more commonly used, by the way, to give you a brief introduction.
anise, which is the basis of the marinade, the role is to remove the fishy odor, increase the flavor, and aftertaste with sweet, increase appetite. Cumin, the role of aroma and preservative, its flavor is gradual, more and more good. Aromatic leaves , deodorant and antiseptic, so that the marinade flavor, the more you eat, the more fragrant, a very wide range of uses.
Liang Jiang , instead of ginger, the purpose is to remove the fishy flavor, balance the role of flavor. Grass berries, the role is to remove the fishy flavor, icing on the cake, more suitable for beef and lamb, but be sure to remove the seeds, otherwise the taste is bitter. licorice , the role is to remove the fishy flavor, to provide sweetness, so that the marinated meat taste richer and more delicious.
Well, about the spices on the introduction of the end. In fact, brine with spices is not in the variety, not to mention the number of. but to be familiar with the role of each spice, flexible with the use of, in order to achieve the best results, so that the flavor of marinated meat better . Like this article, welcome to share, thank you!