What are the three spices if you only put three spices in stewed beef tendons? Soft and tender teeth, but also full of fragrance!
When cooking stewed beef tendons, if you can only choose three spices to enhance the flavor, then [cumin], [tangerine peel] and [yamanafer] are undoubtedly the first choice. Each of them has a unique aroma and efficacy, which can be combined with each other to bring a soft and deboned taste to the beef tendons.
1️⃣**Cumin**: Cumin has a unique aroma that neutralizes the fishy smell of beef tendons while bringing a hint of freshness. During the simmering process, cumin is able to penetrate into the fibers of the tendons, making them softer and more flavorful.
2️⃣**Tangerine peel**: Tangerine peel is a citrus peel that has been aged for a long time and has a unique aged and fruity aroma. When stewing beef tendons, tangerine peel can increase the aroma level of the dish and make the taste of beef tendons more mellow. In addition, tangerine peel also has an effect on digestion and can reduce the greasy feeling of beef tendons.
3️⃣**Yamanafer**: Yamanafer, also known as sand ginger, has a spicy and aromatic aroma. When stewed beef tendons, Yanay is able to remove the fishy smell of beef tendons while increasing the spicy taste of the dish. The spicy flavor of the kaempi stimulates the taste buds and makes it even more appetizing when tasting the beef tendons.
These three spices are added to the soup stock of stewed beef tendons in a certain proportion, and as the stew progresses, their aroma will gradually penetrate into the beef tendons, giving them a soft, deboned, and fragrant taste. During the simmering process, you can also add the right amount of salt and soy sauce to flavor it according to your personal taste, so that the taste of the beef tendons is more delicious. #香辛料 ##调料#
