Is there any scientific reason for "pork without peppercorns, mutton without star anise, beef without leeks"?

Pork cannot be paired with pepper, sheep cannot be paired with beef, and beef cannot be paired with leeks." It is the crystallization of the wisdom of our ancestors. It means that pork cannot be paired with pepper, mutton cannot be paired with aniseed, and beef cannot be paired with leeks. Of course, no Matching doesn't mean it's taboo. Some people say that pork can't be separated from Sichuan peppercorns, Sichuan cuisine can't survive, and mutton can't be separated from aniseed. I'll go with pork pepper and mutton, it's okay. If you insist on a plate of pieces, it's okay. No, just doing this will really affect the purity of the taste.

Let’s talk about pig pepper first. Zanthoxylum bungeanum is a unique product of my country. It is both a traditional Chinese medicine and a condiment. It can remove cold and dampness, relieve stagnation, eliminate chronic food, clear the triple burner, and warm the spleen and stomach."

As a seasoning, it has the effect of removing mutton and increasing flavor, ranking first among the thirteen fragrances. Zanthoxylum bungeanum belongs to the fragrance category and has a fragrant aroma. , making the seasoning has the effect of refreshing and relieving greasiness. And our love for eating pork is a rich and mellow flavor, so it is very simple that adding pepper to pork destroys the original flavor of pork, especially stewed pork.

The saying "Zhubujiao" means that we should not add Sichuan peppercorns when cooking pork, because the taste of Sichuan peppercorns can easily cover the aroma of pork, which will greatly reduce the taste of the meat. It can fully release the original rich aroma of pork, just like when we stew braised pork at home, we usually fry it until it turns into sugar, then add aniseed, cinnamon, and cooking wine, then bring to a boil over high heat and simmer over low heat. Generally speaking, it is rarely mentioned that Sichuan peppercorns are added to the pork, just like the Dongpo pork that we are all familiar with. Not to mention adding Sichuan peppercorns to the meat, even the aniseed ingredients are put in very little, and the meat is completely cooked by the heat. The aroma is completely extracted.

It is easier to understand that mutton eats fresh flavor. You can add pepper to the mutton to make it fresh. If you add aniseed, it will destroy the freshness of the mutton. Adding aniseed will make the milk milky. White mutton soup is muddy, so this is all summed up by the experience of our ancestors.

The saying "sheep does not expect" means that we do not need to add ingredients when stewing mutton. Aniseed ingredients generally include star anise, fennel, and cinnamon. Because mutton pays attention to its original flavor, these seasonings can easily cause the mutton soup to turn black, making it impossible to cook a milky white and delicious mutton soup. At the same time, it also loses its flavor. The presentation and pure taste of the mutton soup

As for the beef but not the leeks, it is easier to understand. The beef has the unique aroma of beef, and the taste of leeks is more distinct. If you put the two together, you will taste nothing. It comes out. Leeks can be used as stuffing with cabbage, but leeks cannot be used with fennel. If you eat leeks and fennel together, do you taste the flavor of leeks or fennel?

Leeks are a perfect side dish. They can be used as fillings for dumplings and steamed buns. They can also be fried or eaten cold. However, leeks are generally not paired with beef because they will There is a very unpleasant smell. This is because some substances in leeks and beef will react when they meet, and some unpleasant smell will appear, so people will not use leeks and beef together.

In fact, "Pork does not need peppercorns, mutton does not need star anise, and beef does not need leeks." This is some eating experience and common sense that our ancestors summarized based on the characteristics of different ingredients, from the aspects of the harmony of the five flavors and the complementation of yin and yang. Today, people are paying more and more attention to health and health preservation, which is still very scientifically based.