If you only put three spices in braised pork, what are the three kinds of spices? The meat is fatty but not greasy, and it also adds flavor!
In the process of making braised pork, the choice of spices is very important, they can not only remove the fishy texture of the meat, but also give the braised meat a unique flavor. If you choose only three spices, nutmeg, cinnamon and bay leaf are undoubtedly the best choices, and they complement each other to create a meaty but not greasy, rich flavor of braised pork.
1️⃣ Nutmeg, that is, nutmeg, its unique aroma can penetrate deep into the meat quality, remove the fishy smell in the meat, and at the same time bring a faint sweet aroma, making the taste of braised meat more mellow.
2️⃣ Cinnamon bark, also known as cinnamon, has a strong aroma, which can add the fragrance of braised meat and make it more layered. The volatile oil components in cinnamon can help digestion and improve the texture of meat.
3️⃣ Bay leaves, i.e. bay leaves, have a fresh and long-lasting aroma that can bring a unique freshness to braised meat. The volatile oil components in bay leaves can penetrate into the meat and combine with the fat in the meat to make the braised meat taste fatier but not greasy.
In summary, the three spices of nutmeg, cinnamon and bay leaf play an indispensable role in the production of braised pork, and together they bring a rich taste to braised meat, making braised pork a delicacy. #香辛料 ##调料#
