What are the three kinds of spices if you only put three spices in braised chicken? Soft and rotten bones, and full of fragrance!
As a traditional delicacy, the unique taste and flavor of braised chicken mainly come from the blending of various spices. If you choose only three of the many spices to achieve a flavorful effect that adds to the flavor, then ginger, nutmeg and dried ginger are undoubtedly excellent choices.
1️⃣ Ginger, also known as galangal or galangal, is a species of ginger family. In the production of braised roast chicken, ginger not only has the effect of removing the smell and increasing the flavor, but also makes the meat more tender. The aroma of ginger is unique, with a subtle spicy sensation that neutralizes the fishy smell of the chicken while giving the braised chicken a unique aroma.
2️⃣ Nutmeg, also known as nutmeg or jade fruit, is an evergreen tree plant of the genus Nutmeg in the family Myriaceae. Its flavor is rich in aroma and can bring a deep flavor to the braised chicken. The role of nutmeg in braised roast chicken is mainly to enhance the flavor and flavor, so that the taste of braised roast chicken is more mellow and has a long aftertaste.
3️⃣ Dried ginger, i.e., sun-dried ginger, has a unique spicy taste and aroma. In braised chicken, dried ginger can not only remove the smell and remove the body, but also make the chicken more delicious. The spicy flavor of dried ginger stimulates the taste buds and increases appetite, while its aroma blends with ginger and nutmeg to create a unique flavor of braised chicken.
To sum up, the three spices of ginger, nutmeg and dried ginger play a vital role in the production of braised roast chicken, and their respective characteristics and aromas are integrated with each other to form the unique flavor and texture of braised roast chicken. #香辛料 ##调料#
