In traditional Chinese cuisine, pig's trotters have always occupied an unshakable place with their unique taste and rich nutritional value. Pig's trotters are rich in collagen, which not only beautifies the skin, but also strengthens the muscles and bones, and is a frequent guest at the dinner table in many families.
However, when cooking pig's trotters, how to make them soft and glutinous and fragrant is an art that requires skill and patience. Today, we're going to take a closer look at four amazing spices that play a key role in the stew of pig's trotters and give this traditional delicacy a new lease of life.
Grassway: The nemesis of odors, the messenger of fragrance
Grass cardamom, also known as grass cardamom, is a species of ginger that plays multiple roles in cooking due to its unique aroma and pungency.
First of all, grass cardamom has a strong ability to remove odors, which can effectively neutralize the fishy or miscellaneous smells that may be carried by the pig's trotters themselves, laying a fresh foundation for the dish.
Secondly, the addition of grass can significantly enhance the aroma level of the dish, making the stewed pig's trotters full of aroma and mouth-watering.
What's more, grass cardamom also has a certain anti-greasy effect, making the pig's trotters more refreshing and not greasy.
When simmering 5 catties of pig's trotters, add an appropriate amount of 3 grams of grass-cardamom, which can not only maintain the original flavor of the pig's trotters, but also add a touch of indescribable mellowness.
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Ginger: To remove the smell and increase the fragrance, the ingredients of the sea god needle
Ginger, also known as galangal, is the rhizome of the ginger family, which is spicy with a hint of sweetness and is one of the indispensable seasonings in cooking.
In the process of stewing pig's trotters, the addition of ginger is like a clever seasonist, which can not only remove the fishy smell of pig's trotters deep into the bone marrow, but also give it a unique meat aroma, making the whole dish more full of flavor.
The deodorizing ability of ginger is strong and long-lasting, and it can maintain the fresh taste of pig's trotters for a long time. At the same time, it can also set the aroma of the ingredients, so that the pig's trotters can still maintain their unique aroma in a long time of stewing.
For 5 catties of pig's trotters, the amount of 5 grams of good ginger is just right, which can play a role without stealing the flavor too much.
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Grass fruit: greasy nemesis, catalyst of fragrance
Grass fruit, as the dried and ripe fruit of the genus Cardamom of the ginger family, is often used in cooking to enhance the overall flavor of dishes due to its unique aroma and taste.
Grass fruit can not only effectively relieve the greasy feeling of pig's trotters, make every bite appear refreshing and not greasy, but also further remove odor and fishy smell, making pig's trotters more pure and delicious.
In addition, the grass fruit can also enhance the aroma of the meat, making the stewed pig's trotters more aromatic and richer.
When simmering 5 catties of pig's trotters, adding 3 grams of grass fruit can not only promote the softening and deboning of the pig's trotters, but also make the aroma level of the whole dish richer and more memorable.
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Yamanai: Remove the smell and relieve greasy, and the enhancer of the afterfragrance
Kaempfera, also known as sand ginger, is the rhizome of the genus Kaempfera in the ginger family, and its unique spicy flavor is often used in cooking to remove the fishy flavor.
Yaname's ability to remove fishiness should not be underestimated, and it can penetrate deep into the inside of the ingredients to completely remove the fishy smell, so that the pig's trotters can be tasted in its purest form.
At the same time, it also has an anti-greasy effect, which can balance the oiliness of the pig's trotters and make the taste more refreshing.
What's more, Kaempfer can also enhance the aftertaste of the dish, that is, after tasting, it can still leave a faint aftertaste in the mouth, which is unforgettable.
When simmering 5 catties of pig's trotters, adding 2 grams of kaempfera can not only make the pig's trotters more delicious and delicious, but also make the aroma of the whole dish more durable and fragrant.
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The four spices of grass cardamom, ginger, grass fruit and kaempfera each play an irreplaceable role in the process of stewing pig's trotters. They work together to remove the fishy smell and oiliness of the pig's trotters, enhance the aroma and taste of the dish, and make the stewed pig's trotters soft and glutinous, full of flavor.
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When you're faced with a pot of pig's trotters that can't be simmered, try adding these four spices and you're sure to surprise you with the unexpected. Remember, add in moderation to get the best results. In this way, a dish of pig's trotters with good color and aroma can be born under your skillful hands and become a delicacy praised by family and friends.
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Here, I will lead you on an extraordinary journey to discover the wonderful world of spices. I'll hand-pick and share one-of-a-kind culinary experiences, from classic heritage to innovative fusions, designed to bring an unprecedented flavour experience to your table.