I believe that no one can refuse braised pork, braised pork has won the love of many people in many delicacies, and among them, there is a master who spent a full 30 years, with five spices, to bring the charm of braised meat to the extreme. Whenever the braised meat comes out of the pot, the smell of the ten miles of fragrance can always make people forget to return. Today, we're going to share these five spices.
Nutmeg
Nutmeg, also known as nutmeg, is an indispensable spice in braised meat, which has a unique mellow aroma that can penetrate deep into the meat and make the braised meat gradually exude a charming aroma during the cooking process. The role of nutmeg in braised meat is mainly reflected in two aspects: flavoring and deodorization, and its mellow aroma can neutralize the fishy smell of meat and make braised meat more delicious and delicious. At the same time, the aroma of nutmeg can gradually penetrate into the meat during the marinating process, making the marinated meat more mellow in taste.
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clove
Clove, is a spice with a strong aroma that has a reddish-brown or tan appearance with a strong fragrance. In braised meat, the role of cloves is mainly reflected in two aspects: flavoring and flavoring. The aroma of cloves can quickly spread throughout the braised meat, giving it a charming aroma. At the same time, cloves can also stimulate the taste buds and make the flavor of braised pork more intense. In addition, cloves also help to improve the preservative ability of braised meat and extend the shelf life of braised meat.
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Angelica dahurica
Angelica angelica is a spice with a unique aroma that is white or yellowish in appearance and hard in texture. In braised pork, the role of Angelica dahurica is mainly reflected in two aspects: removing the smell and increasing the flavor. Angelica angelica can remove the smell in the meat, and at the same time, the fragrance of angelica can also be fused with spices such as nutmeg and cloves to form a unique aroma of braised meat. In addition, Angelica angelica also helps to improve the taste of braised meat, making it more tender and juicy.
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cinnamon
Cinnamon is also a commonly used spice, its appearance is curly, in the marinated meat, the role of cinnamon is mainly reflected in two aspects: flavor enhancement and flavor enhancement. The aroma of cinnamon is relatively unique, which can quickly penetrate into the braised meat, so that the braised meat exudes a charming aroma, and cinnamon can also enhance the taste of the braised meat and make the braised meat more mellow and delicious.
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Grass fruit
Grass fruit is a spice with a special aroma that has an oval shape and a yellowish-brown surface. In braised meat, the role of grass fruit is mainly reflected in two aspects: removing the smell and increasing the flavor. Grass fruit can neutralize the fishy smell of meat and make the braised meat more refreshing and delicious. At the same time, the aroma of grass fruit can also be combined with other spices to form a unique aroma of braised meat. In addition, the grass fruit also helps to improve the taste of the braised meat.
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The role of these five spices in braised pork complements each other and complements each other, and together constitute the unique flavor of braised pork. During the marinating process, these spices will gradually penetrate into the marinated meat with the passage of time and heat, so that the marinated meat can reach the best state in terms of taste and aroma.
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In addition to these five spices, it also involves the control of details such as heat, time, and water quality, and the changes in each link will have an impact on the taste and aroma of braised meat.
Overall, these five spices play a vital role in braised meat, they add a rich taste and aroma to the braised meat, and next time you cook it, you might as well try these spices to make the meat more chewy and fragrant!