Among the many delicacies, beef stew has become a frequent guest on the table of countless families with its unique soft and glutinous aroma. A successful beef stew is not only crispy and melt-in-your-mouth, but also needs a rich soup with a fragrant flavor that will leave people with endless aftertaste. In order to achieve this state, in addition to the heat and the right cooking time, the use of spices is an indispensable key.
Among the many spices, nutmeg, grass fruit, cumin, angelica, and kaempfera have become indispensable "golden partners" in beef stew with their unique aromas. Next, we will reveal the magical role and use of these five spices in beef stew one by one.
1. Nutmeg: detoxify and increase flavor
Nutmeg, also known as jade fruit, has a pale gray or grayish-brown skin. Adding nutmeg to beef stew brings a special aroma that quickly enters the fibers of the beef, making the whole dish richer and fuller. At the same time, nutmeg also has the effect of relieving oiliness, which can effectively neutralize the fat in the beef, making the taste more refreshing and not greasy.
2. Grass fruit: remove the smell and increase the fragrance
Grass fruit, one of the spices commonly used in every household, is known for its special effects. In the process of beef stew, grass fruit is the "right-hand man" to remove the fishy smell and strange taste. It can not only effectively neutralize the undesirable odor in the beef, but also add a touch of fresh and natural aroma to the beef while removing the odor, making the taste of the beef more pure and delicious. At the same time, the grass fruit can also soften the flesh, making the beef stew more soft and delicious.
3. Cumin: delicate and mellow
Cumin, also known as chorisen, is one of the spices commonly used in cooking. The addition of cumin to beef stew gives the whole dish a special and long-lasting aroma that will whet the appetite of the eater. When using cumin, it can be stewed in a pot with beef, so that the aroma of cumin can enter the meat well, making the beef more attractive.
Fourth, Angelica dahurica: remove the fishy and increase the fragrance
Angelica angelica is not only a Chinese medicinal material, but also a commonly used spice in cooking. Adding Angelica dahurica to beef stew can effectively remove the fishy smell and peculiar smell of beef with its unique aroma, making the taste of beef more delicious and pure. When using Angelica Angelica, it can be stewed in a pot with beef, so that the aroma of Angelica Angelica can be well integrated with the beef, making the beef more fragrant and delicious.
5. Shannai: Titian goes fishy
Kaempfera is the rhizome of the genus Kaempfera in the ginger family, and its spicy taste has a special aroma. Adding kaempfera to beef can enhance the flavor level of the whole dish and make the beef taste more intense and attractive. At the same time, Yamkofer is also an expert at removing fishy and odorous odors, ensuring that the delicious taste of the beef is not compromised. When you use it, you can put it in the pot with the beef, which will make the Yamnafer better blend with the beef and make the beef more delicious.
To sum up, the five spices of nutmeg, grass fruit, cumin, angelica, and kaempfera each play an irreplaceable role in beef stew. Not only do they remove the fishy smell and odor of beef, but they also enhance the aroma and texture of the dish. So, when you stew beef, try adding these five spices and you'll have a dish that's both delicious and healthy. Of course, the amount of spices used also needs to be adjusted according to individual tastes and ingredient characteristics to achieve the best flavor effect.