Among the many cuisines, stew is undoubtedly a classic dish that carries the warmth of the family and the enjoyment of the taste buds. In the secret of stew, in addition to the mastery of heat and the precipitation of time, the use of spices is even more crucial.
Today, we will delve into the five magical spices - grass cardamom, angelica, grass fruit, cloves and kaempfera, only 1 gram of each 2 catties of meat can instantly become soft and fragrant, delicious and not greasy.
Grass cardamom
Grass cardamom, which is often referred to as grass cardamom. In stewed meats, grass cardamom, with its special aroma, is the secret weapon to enhance the flavor of meat. It can effectively remove the fishy smell in the meat, making the stewed broth more refreshing and pleasant. During the stewing process, the aroma of grass cardamom is slowly released, intertwined with the aroma of the meat, making the meat more delicate and rich in taste. Especially when stewing pork or lamb, adding grass cardamom in moderation can significantly enhance the overall flavor of the dish, leaving people with endless aftertaste.
Angelica dahurica
Angelica dahurica, also known as Angelica dahurica. It is known for its unique aroma and is one of the indispensable spices in traditional Chinese medicine and cooking. In stewed meat, the addition of angelica can not only add a fresh and refined aroma, but also effectively neutralize the greasy feeling of the meat, making the dish more refreshing and appetizing. In addition, Angelica dahurica can also improve the clarity of the soup color, making the finished stew attractive in color and appetite. When stewing chicken or duck, add angelica in moderation to make the meat more delicious and the soup richer.
Grass fruit
Grass fruit, in the process of stewing meat, is an expert in removing the smell and increasing the flavor. The aroma of grass fruit is special and long-lasting, which can penetrate deep into the flesh and penetrate with the meat aroma to form a unique compound flavor. At the same time, the grass fruit also has a certain anti-greasy effect, which can balance the greasy feeling of the meat, so that the stewed meat is fragrant and not greasy. When stewing heavier meats such as beef or lamb, the addition of grass fruit is particularly important, as it can make the meat softer and more delicate, making the food soft and glutinous, and making people more appetizing.
clove
Clove, known for its intense, fragrant aroma. In stewed meat, although the amount of cloves is very small, its role cannot be ignored. Clove, with its unique aroma, quickly enhances the overall flavor of the dish, giving the stew an indescribably attractive aroma. However, due to the strong aroma of cloves, the amount of clove should be strictly controlled so as not to mask the original taste of the meat. When stewing pork or pork ribs, add a few cloves in moderation to make the meat more tender and the soup richer.
Yamana
Yamana, with a special spicy aroma. In stewed meat, the addition of kaempfera can significantly enhance the spiciness, making the meat firmer and more elastic. The spicy flavor of Kaempfera penetrates the fleshy fibers to promote the ripening of the meat while removing the fishy smell and adding flavor. When stewing beef or lamb, adding kaempfera in moderation will make the meat more delicious and richer.
To sum up, the five spices of cardamom, angelica, grass fruit, clove and kaempfera each play an irreplaceable role in the stew process. Through their unique aroma and taste, they blend perfectly with the meat, creating a soft, fragrant, delicious stew that is not greasy. Whether it's a family dinner or a small gathering of friends, a well-stewed meat dish is always the most popular highlight on the table. Mastering the use of these five spices will undoubtedly take your stew skills to the next level and become a master of food in the mouths of family and friends.