Beef stew, as a classic in Chinese cuisine, is loved by diners for its delicious taste and crispy meat. However, it is not easy to stew a pot of fragrant beef that gets more and more fragrant the more you chew it. In addition to choosing the right beef cuts and cooking methods, the use of spices is also crucial.
Today, we're going to reveal how five amazing spices – grass fruit, grass cardamom, kaempfer, cumin and tangerine peel – work in beef stew to make it more fragrant and fragrant the more you chew it.
1. Grass fruit
Grass nuts, also known as grass nuts, are a commonly used spice in cooking. In the process of beef stew, the role of grass fruit should not be underestimated. The grass fruit has a special spicy smell, which can penetrate deep into the beef fibers and blend with the meat aroma to make the taste more delicious. At the same time, grass fruit can also promote the decomposition of fat in beef, making the meat more soft and chewy, and achieving the effect of softening the meat. Therefore, when stewing beef, adding grass fruit in moderation can not only enhance the aroma of the whole dish, but also make the beef taste more delicate.
II. Grass Bush
Grass cardamom, which is often referred to as grass cardamom. In beef stew, the main role of grass is to enhance flavor and relieve greasyness. On the one hand, the aroma of grass can enter every cell of the beef, making the aroma of the beef more intense; On the other hand, some of the ingredients in the grass nut can reduce the greasy feeling in the beef, making the beef more refreshing and delicious. In addition, the grass cardamom also has a certain deodorizing effect, which can further alleviate the strange smell of the beef itself, making the stewed beef more delicious and delicious.
III. Yamana
Kaempfera is a common spice on the market. In cooking, kaempfer is known for its special spicy taste and aroma, and is one of the indispensable seasonings when stewing meat. When stewing beef, the spicy flavor of the kaempfer stimulates the taste buds and enhances the texture of the beef, making it richer in texture. Secondly, the volatile components in Kaempfera can effectively remove the fishy smell and odor in beef, making the taste of beef more pure. Therefore, adding the right amount of kaempfera to the stew will make the beef more delicious.
Fourth, cumin
Cumin is a common spice on the market. In beef stew, the aroma of cumin quickly enters the beef and intertwines with the meat, creating an intoxicating aroma. At the same time, certain ingredients in cumin can stimulate the umami substances in the beef, making the stewed beef more delicious and tasty. Therefore, adding cumin to beef stews will not only enhance the aroma and taste of the whole dish, but also make the beef more delicious.
5. Tangerine peel
Tangerine peel is a common spice in the market. When cooking, tangerine peel is favored by people for its unique aroma and taste. In beef stew, the aroma of tangerine peel neutralizes the oiliness in the beef, making the whole dish more refreshing and tasty. At the same time, tangerine peel also has a certain seasoning effect, which can balance the taste of various spices and make the taste of the whole dish more harmonious and unified. Adding the right amount of tangerine peel when stewing beef can not only make the aroma of beef more intense and long-lasting, but also make the whole dish more colorful.
To sum up, the five flavors of grass fruit, grass cardamom, kaemp, cumin, and tangerine peel each play an irreplaceable role in stewed beef. They work together to create the haunting aroma and taste of beef stew. No matter which part of the beef you choose to stew, as long as you add these five flavors, you can make the beef delicious, fragrant, and fragrant the more you chew, the more fragrant it becomes.