What spices are fragrant into the meat?

Meat is one of the most common foods in daily life. Many people like to eat meat, but they can't make it as delicious as the restaurant at home. Then the problem lies in the spices. If you can't mix spices reasonably, you can't make delicious food.

The spices used in stews vary according to different regions and personal habits. The most commonly used are: aniseed, pepper peel, cinnamon, dried tangerine peel, fennel, cumin, Amomum villosum, cardamom, Amomum tsaoko, clove, tri-naphthalene, angelica dahurica, galangal and so on. Different proportions have different effects. In fact, stew does not need too much seasoning, the key is the method. The function of spices in cooking is mainly to remove the odor in food raw materials. Therefore, it is not good to put all the spices in at once. If the food has no special taste that needs to be covered up, it will spoil the taste of the dishes.

I often eat pork at home, so I summed up some recipes. For example, fragrant leaves, fennel, dried tangerine peel and galangal can be together, for example, nutmeg, tsaoko, clove and angelica dahurica can be together. Different combinations have different effects and different benefits on the body. The medicinal value of spices is less, so when using the method of food supplement, you can refer to the function of spices to match.

Often Hao Shu cook the meat leaves 5-6 pieces, star anise 2-3 pieces, fennel 1 teaspoon, pepper 8- 10 pieces, cinnamon 1 piece, tsaoko (crushed) 1-2 pieces, Amomum villosum 4-6 pieces, and onion ginger are necessary. If it is cooked too much, the above formula can be expanded in proportion. In addition, it is worth mentioning that ginger has a strong ability to remove fishy smell, which I think is necessary.

According to Uncle Hao's method, you will soon become a chef!

We often hear that XXX's old stew is delicious, with unique formula and pure taste, and the store has repeatedly stressed that its seasoning package is made of more than a dozen seasonings. Spices occupy a very important position in braised, boiled and stewed meat, and are indispensable materials for making delicious braised, boiled and stewed meat.

Here are some common spices.

Star anise: also known as anise, is the most commonly used spice in braised pork. When all kinds of meat are stewed properly, putting 1-2 pieces will have a strong fragrance.

Fennel: It has a strong aroma and a bitter taste. Suitable for braised beef. Often used in combination with other spices, the dosage is 2-5g.

Zanthoxylum bungeanum: spicy, which can remove fishy smell and enhance fragrance. Can be used in combination with other spices, and the dosage is 2-5g.

Clove: It is rich in flavor and can remove the fishy smell of meat. Generally, the dosage is 3-5.

Guizhi: pungent and sweet, which can increase fragrance. Can be used together with other spices, and the dosage is 4-6g.

Cinnamon bark: It has a woody smell, and the spices are sweet. Suitable for braised pork, the dosage is 3-5g.

Chenpi: Bitter and sweet, slightly spicy, can increase the sweetness of food. The dose was 1-2g.

Glycyrrhiza uralensis Fisch: The sweetness and sweetness of Glycyrrhiza uralensis Fisch can harmonize and improve the taste. The dosage is 2-3 tablets.

Amomum tsaoko: It tastes bitter and bitter, which can improve the taste and remove fishy smell. It is mostly used in ingredients with strong fishy smell such as beef and mutton, and the dosage is 1-2.

Cardamom: It has a pungent smell, slightly bitter, and has the function of removing the fishy smell of meat. The dose was 1-2g.

Angelica sinensis: The sweet taste is slightly bitter, which has a moist taste and enhances the fragrance. The dosage is 3-5 tablets.

Ginger: It is pungent and has the function of removing fishy smell and enhancing fragrance. The dose was 1-2g.

White pepper: fresh and spicy, with the function of removing fishy smell and enhancing fragrance. The dosage is 3-5g.

Different spices play different roles in braising, boiling and stewing meat. Only when properly matched can delicious dishes be made.

How to share a basic red gravy:

Materials:

Group A: Three segments of onion, 5g slices of ginger and 5 cloves of garlic.

Group B: broth 1200ml, rock sugar 120g, 5 cups of soy sauce, 3 tablespoons of yellow wine and 50g of chicken essence.

Group C: Amomum tsaoko 10g, Alpinia officinarum 10g, Glycyrrhiza uralensis 15g, Cinnamomum cassia 15g, Illicium verum, clove, fennel and pepper.

Exercise:

1. fry group a with hot oil, mix with material b, and bag.

2. Boil Group C in a pot, add the mixed materials of Group A and Group B, boil with strong fire, and cook with low fire to make the fragrance escape.

Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in beef noodle industry in Lanzhou for many years. I am not only a professional noodle maker, but also a professional pot-stewed dish maker. I usually use about 50 kinds of spices, and my use and understanding of spices are entirely based on years of experience. I believe my answer is definitely the highest in gold content, and there will be many unexpected gains for you. I'm going to share with you some unusual mysterious spices.

The personal homepage has a series of video teaching tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes.

There are many kinds of spices, which can be divided into two types, but personally, they can be divided into two types. The first category is the bone-penetrating fragrance in spices, and the second category is the spice with strong fragrance. These two spices seem to have many similarities, but they are essentially different.

Definition of Touguxiang

I believe that many people who know something about spices know that there is such a classification of Touguxiang in the classification of spices. Touguxiang simply means that the flavor of spices is easier to taste. Typical spices belonging to Touguxiang are clove and Amomum villosum.

Everyone knows that clove has a strong aroma, and the taste is naturally easy to enter the ingredients, but the taste of Amomum villosum is quite special. Amomum villosum has a light taste and a slight aroma, but why is it classified as Touguxiang? It's actually quite simple. Because of the role of Amomum villosum, Amomum villosum has a high effect of removing foreign substances and enhancing fragrance.

Permeability of spices

From the above analysis, we can see that the spices belonging to Touguxiang are not simply defined by fragrance, because many spices have strong fragrance, but they are not classified as Touguxiang. At the same time, many spices have the function of removing differences and increasing fragrance, but they are not classified as Touguxiang. Then why are clove and Amomum villosum defined as bone-penetrating spices? The reason is that both clove and Amomum villosum have fragrance and function.

The permeability of this spice includes the aroma and taste of the spice and the function of the spice, that is to say, the spice with strong permeability can be called Touguxiang, while other spices with strong aroma or odor removal function can only effectively act on the surface of the ingredients, so the spice like this cannot be called Touguxiang.

Explain some spice knowledge regularly and share the cooking skills of braised dishes. If you are interested, you can look at a series of tutorials and recipes on your home page.

So what spices are fragrant into the meat? The reason why more words are used to explain Touguxiang is that all spices belonging to Touguxiang can better meet the standard of meat flavor. But it's not the bone-penetrating spices that can increase the flavor of meat ingredients. In fact, this is not the case, because as mentioned above, there are two kinds of spices whose fragrance is penetrating:

One is a fragrant spice.

For example; Clove is a typical spice, which has a strong aroma in bone-penetrating fragrance, that is to say, using clove can have a fleshy fragrance and give food a special aroma. The unique fragrance of this spice is that it can obviously taste the flavor of the spice.

The other is perfume with the functions of removing foreign substances and enhancing fragrance.

For example, Amomum villosum is a typical spice, which has the functions of removing foreign substances and enhancing fragrance. Although Amomum villosum is called Touguxiang, it can't give food a special and rich flavor, because the taste of Amomum villosum is very light. Amomum villosum is called Touguxiang because it can remove foreign bodies and enhance fragrance. In this way, the meat flavor of meat ingredients is very sufficient. Because Amomum villosum can effectively remove the odor in meat ingredients, it indirectly improves the meat taste in meat ingredients.

Therefore, in the process of making meat ingredients, the seasoning of spices should be considered from two aspects. On the one hand, it can give meat ingredients a unique flavor, on the other hand, it can restore and enhance the meat flavor of meat ingredients to the greatest extent. Therefore, when cooking meat, as long as you put in bone-penetrating spices, you can season the meat, that is, the meat is more fragrant.

Share some food and beverage knowledge regularly, and explain various spice formulas and using skills.

The "exotic" and overbearing spices mentioned in the article are fragrant into the meat. Spices that are fragrant into meat can be divided into two categories. The first kind is a penetrating spice, and the second kind is a fragrant spice. I use the words exotic and overbearing to describe these spices, just because they are really special in taste and rich in fragrance. Usually, when making meat ingredients, I will put some of this spice.

Yan Guixiang Xin Many people think of cinnamon when they see Yan Gui, and many people are also very vague about the difference between cinnamon and Yan Gui, and even many people think of Yan Gui as cinnamon. In fact, there is not much difference between cinnamon and cinnamon for cigarettes, and even the taste is basically the same. Cinnamon is mostly used in food production, and cinnamon for cigarettes has higher use value, so many people will choose cinnamon when buying spices.

Although the taste of the two is similar, there is a big difference, that is, the aroma of cinnamon is getting stronger and stronger, while the taste of cinnamon is getting weaker and weaker, so whether it is the production of brine or other meat ingredients, you will get a different taste if cinnamon is used instead of cinnamon.

Share some knowledge of making pot-stewed vegetables regularly and explain the skills of using various seasonings.

Aucklandia-a typical representative spice with overbearing aroma, Aucklandia is actually a general term, among which there are many kinds of Aucklandia, namely Aucklandia, Aucklandia and so on. The main difference is that different places of origin will have different tastes. However, Aucklandia root can be said to be the finishing touch in spices, with very strong taste and lasting aroma, so the dosage is generally less, because the aroma is too strong, so it is used more.

The personal homepage has a series of video tutorials made by Lamian Noodles and the sharing of various catering recipes. Those who are interested can go and have a look.

Turmeric-this spice is believed to be rarely heard of or used by many people, because turmeric itself has the function of color, that is, the effect of dyeing food golden yellow, so it is limited in food production. But it has a special aroma, similar to the taste of oranges, so if you only care about the aroma when making food with it, you can choose the addition of turmeric appropriately.

Personal homepage has detailed video tutorials made by Lanzhou Lamian Noodles and the sharing of various catering recipes.

Mint-if you like the fragrant smell, mint can be used as the icing on the cake for making meat ingredients, because it has obvious fragrance enhancement effect and is not like other spices, and it has obvious medicinal and bitter taste.

Dill-has a special aroma, but its aroma is more important than the taste of finished dishes, that is, the aroma of this kind of spices is obvious after use, and dill has a spicy feeling, so dill is a good choice if making spicy meat dishes.

Peony bark is also a kind of overbearing spice with strong and special fragrance, but it should not be put too much when making meat ingredients because it has obvious spicy feeling.

Basil-fragrant flavor, taste advantage similar to fennel, is also the best choice for making meat ingredients to enhance flavor.

Share some seasoning recipes and video tutorials regularly, and explain some braised dishes and Lamian Noodles's making skills.

To sum up, there are many spices that can give meat a unique aroma, so I won't list them here. The above spices are ranked in no particular order. Although many spices can achieve the effect of meat fragrance, personally, a good taste is not something that any spice essence can do. The production of food and the formation of food taste are all formed by the fusion of various flavors. Appropriate and reasonable addition of some spices can make a better taste. Don't blindly pursue the unique smell of a certain spice, so that the meat taste of meat ingredients is completely suppressed by the smell of spices, and the food made in this way will never be delicious. Personal understanding of food is to retain the meat flavor of meat ingredients to the greatest extent. Under this premise, adding some spices appropriately can give the meat ingredients some spice flavor, that is, the meat flavor of the ingredients has a good taste.

What spices are fragrant into the meat? This question is a bit too general, but if you look at the picture with the title, it should be about stew, so let's briefly talk about stew. According to the pork, beef and mutton we often eat, besides the most basic and commonly used onion, ginger and garlic, what seasonings will we use?

pork

Pork has a strong smell. If some people don't hate the taste of sheep, they think it will taste like sheep, but I haven't met anyone who likes the taste of pork. Therefore, in order to suppress this fishy smell, we need spices containing volatile essential oils, such as cinnamon, star anise and clove.

beef

After soaking and blanching, the beef I usually buy has no fishy smell, and the ginger slices and cooking wine stewed with water are removed completely, so the seasoning problem is basically considered. So we usually use fragrant leaves, pepper, long pepper and so on. These spices have a special fragrance, but the taste is not so "blunt".

mutton

As many people know, in ancient China, killing cattle was forbidden in many dynasties. Beef is expensive, but mutton is more expensive. In many dynasties, only the royal family or the literati class had the opportunity to enjoy it. There is no special difference between the spices used for mutton stew and beef. Fennel, pepper, angelica, fragrant leaves and cinnamon are commonly used.

In general, it is not recommended to use too many kinds of spices in stews. Some people stew a piece of meat just like Chinese medicine, and as a result, the stewed pot has no meat flavor at all, which is not worth the loss. After all, the meaning of enjoying food is not to take medicine to cure diseases. Moreover, whether the stew is delicious or not is not the only key factor, but also the quality of the ingredients themselves, the cooking temperature and so on.

These are just a few commonly used spices. Welcome to comment and share your great practice!

For food. Friends who are interested in healthy eating and food anecdotes can pay attention to it, support it and share interesting and useful related content together in the future! What spices are fragrant into the meat?

First, let's popularize common spices.

Fourteen incense:

Fourteen kinds of precious natural spices such as star anise, pepper, cinnamon, clove, pepper, dried tangerine peel, costustoot, kaempferia kaempferia, angelica dahurica, fennel, galangal, licorice, nutmeg and Amomum villosum.

Uses: fried meat, cold salad, soup, pickled kimchi, meat pasta and flavor food.

Fourteen stews:

Zanthoxylum bungeanum, fennel, galangal, fennel, cardamom, clove, cinnamon, nutmeg, banksia rose, dried tangerine peel, geranium, pepper, dried ginger and angelica dahurica.

Usage: put the seasoning into gauze, add salt, soy sauce and monosodium glutamate, and stew beef, sheep, pig, chicken, duck and fish.

Next, I will introduce you to the usage of some common spices ~

1. Fennel: A very common spice, which is used to enhance the flavor and remove the fishy smell.

2. Lilac: It has a strong fragrance, a little hemp and strong permeability. It must not be put too much, and the dosage needs to be controlled.

3. Cinnamon: sweet and slightly spicy, which can increase fragrance. Common cinnamon can be divided into barrel cinnamon, thick cinnamon and thin cinnamon. The best color of barrel osmanthus is khaki, which can be chopped and used for stewing meat, making fish and making brine.

4. Rhizoma Kaempferiae: also known as Sannai, Sannai, Alpinia officinarum, Alpinia officinarum; Spicy and sweet, put into dishes to stimulate appetite and promote digestion.

5. Star anise: It tastes sweet and has a strong and special aroma. It is an essential seasoning for marinade, and can also be used to make spiced powder, stew, cook, marinate, marinate and soak.

6. Amomum tsao: It is also a Chinese herbal medicine. Bitter taste, as a seasoning spice, can increase the spicy flavor of dishes.

7. White button: also known as cardamom and cardamom kernel, as a condiment, it can remove odor, enhance fragrance and be full of fragrance. As an essential seasoning for brine, it is very suitable for braised duck and braised chicken.

8. Amomum villosum: Chinese herbal medicine, which can promote qi and taste, strengthen stomach and strengthen spleen. It is spicy, warm and has a strong aroma. Mainly used to remove fishy smell and enhance fragrance.

9. Fragrant leaves: very common spices, rich in flavor, mainly to enhance fragrance and deodorization, but also have the effect of anti-corrosion.

10. Angelica dahurica: bitter and fragrant, bitter and cold. As a seasoning, it can remove fishy smell and enhance fragrance. At the same time, it also has the effects of expelling pathogenic wind, relieving exterior syndrome, dispelling cold and relieving pain, removing dampness, inducing resuscitation, reducing swelling and discharging pus.

1 1. Glycyrrhiza uralensis Fisch: It can remove fishy smell and give sweetness and fragrance to the ingredients in brine.

12. Chenpi: It is also a medicinal material. When cooking brine or braised pork, you will put some, which can play the role of removing fire, eliminating dampness, appetizing and removing fishy smell.

There is a saying in the classification of spices: six miles, eight outside and twelve outside. Of the twenty-six kinds of common spices, six are used to stimulate the inner meat flavor. These six spices are: star anise, cinnamon, fragrant leaves, pepper, tsaoko and clove. That is, these six spices can best stimulate the flavor of meat itself. So it can't be called meat fragrance. On the contrary, it is more appropriate to call it meat fragrance.

But whether the meat is fragrant or not depends on the meat. Spices are just supplements # Eat in Chongqing #

Spices refer to a kind of natural organic products with typical flavors such as aroma and spice, which are mainly used to add flavor to food rather than provide nutrition. It has spicy spices, such as pepper, ginger, pepper, pepper and so on; Aromatic spices, such as laurel, cinnamon, clove, fragrant seeds, vanilla beans, nutmeg, etc. There are vanilla spices, such as fennel, coriander, licorice, thyme, cumin and so on. Spices are rarely used alone, and most of them are composed of dozens of ingredients. There are flavor-removing, fragrance-enhancing, flavor-removing and fragrance-retaining.

What spices are fragrant into the meat? Of course, it is a spice that enhances fragrance and keeps fragrance.

1, commonly used spices include Senecio scandens, Amomum tsaoko, Jade Fruit, fragrant seeds, star anise, cinnamon, dried tangerine peel, fennel, fragrant leaves, Amomum villosum, citronella, fragrant fruit, cinnamon, clove, fermented grains and acanthopanax bark.

2. The spices commonly used to leave fragrance are long pepper, angelica and so on.

What's the best seasoning in meat?

First of all, we should make clear the scope of "spices". Generally speaking, spices are a part of spices. For the convenience of expression, spice should be understood as spice.

Secondly, the question is whether you want meat or spices, that is, whether you want to eat or smell. If you want meat to taste delicious, you should put as little spices as possible, including variety and dosage.

The following combined with my decades of experience and lessons, * * * enjoy some experience for reference.

First, the role of spices

Basically, it has two major functions, namely, odor removal and fragrance enhancement. Everything else is nonsense, such as replenishing qi and blood, relieving cough and resolving phlegm. Some spices are traditional Chinese medicine. To achieve the curative effect of traditional Chinese medicine, the use of spices will make you doubt life!

Second, it is suitable for meat and keeps pace with food.

Mandarin means that different meats use different spices, and different cooking methods also use different spices.

(1) Meat and basic condiments commonly used at home

1. Pork. For China people, pork is the so-called lightest meat. So pork can be matched with almost all other ingredients. Everyone must have eaten moo shu pork. The ingredients are generally pork, and beef and mutton have never been seen. Therefore, cooking pork requires the least seasoning. The basic spices mainly include onion, ginger, wine (yellow wine, cooking wine), spiced powder (thirteen spices) and so on. Their main function is to remove fishy smell and increase freshness.

2. beef. Beef is a kind of coarse fiber meat, which has a strong smell. It should be mainly used to remove and cover up the smell when cooking. The basic spices mainly include onion, pepper, pepper, pepper and wine (white wine, beer, red wine and cooking wine).

3. Mutton. Mutton also belongs to the meat with heavy smell, but it is tender compared with beef, and its smell is mainly removed. Basic spices mainly include onion, ginger, pepper, pepper, wine (white wine, yellow wine, cooking wine) and so on.

4. Chicken. Chicken is a kind of meat with mild smell and fresh and tender meat. The basic seasoning is similar to pork, and the dosage can be reduced by half. But when making roast chicken, besides the basic spices, there are also aniseed, cinnamon, fragrant leaves, nutmeg, Amomum villosum, licorice, kaempferia kaempferia, fennel and so on. It's all to add flavor and smell good!

(2) Cooking methods and seasonings commonly used at home.

1. Fried. Stir-fried meat is the most common cooking method in the family. Pork is the main cooking method, mutton and chicken are acceptable, and beef is rare. Fried meat is usually cut into thin, thin and small pieces. Generally, basic spices need not be added too much.

Stew. Stewing is mainly used for large pieces of meat and meat with strong smell. Stewed meat (including ribs, elbows and white meat) can generally be cooked with basic seasonings, and the amount can be larger; Braised pork needs to add aniseed, cinnamon and fragrant leaves. On the basis of the basic spices, the sugar color is also stir-fried to increase the caramel flavor. When stewing beef, clove, fragrant leaves, angelica dahurica, dried tangerine peel, fennel and so on are usually added. Except for the basic spices. Generally, braised beef does not need to be fried with sugar. Mutton stew (mutton soup) is stewed with basic spices. Before eating, it is seasoned with garlic, coriander powder, pepper and rice vinegar to remove the odor and increase the umami flavor.

3. fried. Spices for frying (including frying) meat can refer to frying meat. Because fried meat is generally paste, spices should not be lost easily, and the amount of solids should be reduced.

4. stuffing. Meat stuffing is the most common cooking method in the family, which can include jiaozi, steamed stuffed bun, wonton, labels, fried meatballs or other ingredients. Generally, only basic spices can be used, directly added with powder, fresh spices are chopped into powder, and block-shaped dry mixing is made into spice water and added to the filling. What needs to be emphasized here is that it is not recommended to add yellow wine and cooking wine with yellow wine as the meat stuffing will be sour if it is left for a long time (such as frozen jiaozi, wonton and sausage).

Step 5 bake. Barbecue is a very popular cooking method in recent years, and mainly beef and mutton. Therefore, generally, first, marinate with basic spices, and barbecue cumin and sesame seeds, and increase the amount of pepper and pepper to remove fishy smell and enhance fragrance (not to increase freshness).

Three, seafood and fish, generally do not need to use spices, only onions, ginger, cooking wine can go fishy, freshwater fish smell is heavier, you can increase the amount of onions, ginger, and use white wine to go fishy.

Fourth, western food seasoning. Western-style meat is simpler. Generally, barbecue (cattle, sheep, chicken, pig) is cooked by frying, frying and roasting, and rarely pickled. When cooking, you will spread sauce, sprinkle herbs, pepper, salt and spray alcohol (spirits and red wine), but it is not suitable for China people's taste.

Fifth, finally, talk about meat. Hot pot has spread all over the country, and its main tastes are clear soup pot (represented by Donglaishun instant-boiled mutton), seafood pot, mushroom pot and red oil pot (Sichuan-Chongqing hot pot belongs to this category). Clear soup pot generally uses clear soup, seafood pot uses boiled seafood soup, and mushroom pot uses mushroom soup as the bottom of the pot, which is relatively light. Rinsing meat needs dipping in water to taste. Commonly used seasonings are sesame paste, chives, fermented milk, soy sauce, sesame oil, chopped green onion, garlic paste, balsamic vinegar, Chili oil, salt, sugar and so on. Add spices such as pepper, pepper, pepper, onion ginger and tsaoko to the bottom of the red oil pan. The main purpose of soaking in water is to dilute the strong spicy, hemp and fragrance of rinse meat and highlight the umami and tender taste of rinse meat. The meat tastes delicious, and so does the bottom of the pot.

There are few kinds of spices involved in this answer, which is related to personal taste. I prefer light and original flavor to heavy spice flavor.

He runs a restaurant and often eats braised pork. There are many kinds of spices and different usages. Because of the difference of cooked meat, the outstanding aniseed is also different.

To make mutton, pepper is the main ingredient and beef is the main ingredient. Small spices, braised pork, star anise and cinnamon should be highlighted. Try to describe the commonly used spices, star anise, which can be divided into spring star anise and autumn star anise. The quality of Illicium verum is better and the taste is more prominent. Sulfur is often smoked in the market, with bright yellow color, low price, dark color without smoking, good taste and high price. Preferably made in China and Guangxi.

Shaanxi Hancheng Zanthoxylum bungeanum is the origin of Dahongpao Zanthoxylum bungeanum. It is better to have large particles, good color, no seeds and no impurities, and the best one is called plum pepper. Zanthoxylum bungeanum can't be used when it is oily and caked. It is bitter. Cinnamon, cinnamon is the bark of osmanthus tree, which is a typical spice and has a strong fragrance. Thick skin, full fragrance, no mildew or moth-eaten, hand-painted oil is better. Amomum tsao-ko and Amomum tsao-ko mainly use skins, and the seeds inside are bitter. Generally, it is better to use or remove it as a whole, and the particles are large and even without moth.

Fragrant leaves, fragrant leaves are leaves of cinnamon. Their fragrance is lighter than cinnamon, and they are fragile after drying. It is best to dry the whole leaf, so as not to get moldy. There are two kinds of meat at home, star anise and cinnamon, which are the best.

When using meat to stew, stew, sauce and marinate dishes, the use of spices has always been a seemingly high-tech job, and many old brands and secret recipes are also based on the combination of spices. But spices are not everything. Different meats have different cooking methods, and the corresponding suitable spices are not the same.

For example, when cooking pork, it is more suitable to use star anise, cinnamon, clove, pepper, Gan Song, licorice and so on. Not suitable for so-called "thief" spices such as angelica dahurica, tsaoko, long pepper and Amomum villosum.

Beef is a versatile ingredient, such as tsaoko, cinnamon, fragrant leaves, fennel, long pepper, nutmeg, pepper, pepper and so on. But beef should not be seasoned with Siraitia grosvenorii, Arnebia euchroma and dried tangerine peel.

Chicken, duck and poultry meat likes Amomum villosum, Amomum tsaoko, Angelica dahurica, citronella and cinnamon very much, but it is not suitable for fennel, white pepper, fennel and other spices.

Mutton has more personality, so the spices used for mutton must not be too many, or the flavor is too strong. What is suitable for chicken is often not suitable for mutton. The best match with mutton is cumin, which smells like body odor. ...

Hello, everyone, I am a chef with 2 1 year experience. I used to be a chef in a four-star hotel. What, spices smell like meat?

Many friends will say that the meat we stew is more delicious than the meat stewed by ordinary people. It's all because of the seasoning. Today, I will tell you in detail about the spices in the seasoning. medicinal material

Next, I will answer with beef, mutton and pork.

Different meats use different spices. Spice is also a medicine.

1 Chenpi is what we call Chenpi.

If there is no tangerine peel at home, you can use orange peel instead.

Stew until pork, add dried tangerine peel, which can be pork, soft waxy lubrication, and degreased oil paper. It has the effect of reducing fire.

Here I want to say one more thing, our common jingle, sheep have no ginger, cattle have no leeks, and what I am talking about here is that mutton has no ginger and beef has no leeks.

This meal is mutton. Normally, we will put one or two slices to see how much meat there is. Add nutmeg, nutmeg, and focus on astringing the intestines to stop diarrhea. If you put it in soup, the dosage of each kind is generally around 10g. For nausea, vomiting, loss of appetite and diarrhea caused by internal resistance of dampness, digestive tract symptoms caused by heatstroke in summer, fever accompanied by vomiting and diarrhea when the gastrointestinal tract is cold, you don't want to eat anything, and your stomach seems to be frozen. Cardamom is often used at this time. Mutton should also be added with garlic with skin, which can effectively remove the smell of mutton. Put a little cumin properly. The mutton stewed in this way is tender and delicious.

3 stew beef, usually we will add cinnamon. Garlic. Chunks of onion and ginger.

Adding garlic can effectively remove the fishy smell of beef. Because beef can't be cooked for a long time, the meat is rough and the fiber is thick, so we can put a little edible alkali in the stew properly, so the stew will be soft and waxy.

To sum up, when we stew meat, we will put some seasonings, the main function is to remove the fishy smell of meat and enhance the flavor of meat. But the meat is soft and delicious.

Here I would like to remind you that not all stews should be seasoned. According to personal preference, don't be blind. Blind obedience, some people suffer from certain diseases and are not suitable for eating these materials. Because most spices are their own. Medicinal. Then the novice must put less seasoning when cooking meat, because the novice can't master it well, take your time and explore the experience slowly.