In braised meat, spices are not only the key to enhancing the flavor, but also the soul that gives the braised meat a unique flavor, however, many people often only rely on Sichuan pepper and star anise when making braised meat, but ignore other spices.
Angelica dahurica
Angelica dahurica plays an important role in brine.
First of all, Angelica Angelica can effectively remove the fishy smell and smell of meat. Whether it's pork, beef or lamb, the unique aroma of Angelica Angelica penetrates deep into the meat and dispels unpleasant odors, laying a good foundation for subsequent seasoning. For example, when marinating mutton, adding an appropriate amount of angelica can greatly reduce the smell of mutton and make the marinated mutton more delicious and delicious.
Secondly, Angelica angelica has a fragrance enhancement effect, and the aroma it exudes can not only enhance the aroma of the meat itself, but also blend with other spices to form an attractive compound aroma. When marinating chicken, the addition of angelica will make the aroma of the chicken even more intense and mouth-watering.
In addition, Angelica dahurica also has a certain antiseptic effect. In brine, it can help to prolong the shelf life of brine products, maintaining their quality and taste.
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Nutmeg
Nutmeg plays an indispensable role in lo-mei.
Nutmeg has a strong freshness enhancement effect, which can bring out the umami flavor in the meat, making the marinated meat more tender and juicy. For example, when marinating pig's trotters, nutmeg can make the meat of pig's trotters more tender and melt in the mouth; At the same time, nutmeg also helps to improve the taste of the meat, which can make the meat firmer and more elastic. When marinating beef, the right amount of nutmeg can make the fibers of the beef firmer and chew more textured.
Nutmeg also has a certain effect of removing odor and relieving greasy. When marinating greasy meats such as pork belly, nutmeg can reduce the greasy feeling and make the lo-mei more refreshing and delicious.
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cinnamon
Cinnamon, is a spice with a sweet aroma that gives lo-mei its unique flavor.
Cinnamon imparts a rich aroma in brine. Its aroma is unique and long-lasting, penetrating into every fiber of the meat, giving the marinated meat an attractive aroma. When marinating pork ribs, the addition of cinnamon will give the ribs a charming aroma that will whet your appetite.
Cinnamon also has the effect of removing the smell and increasing the fragrance. For some meats with a strong fishy smell, such as duck, cinnamon can effectively remove the fishy smell while adding a unique aroma.
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Cumin
Cumin, is a common and versatile spice.
Cumin adds depth to the marinade. Its aroma is fresh and unique, and when combined with other spices, it can enrich the taste and aroma of lo-mei, making it even more varied. When marinating duck neck, the addition of cumin can make the taste of duck neck more varied.
Cumin also has the effect of removing the smell and improving the taste. When marinating mutton, it can work synergistically with Angelica dahurica to further remove the smell of mutton and enhance the umami taste of mutton.
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In conclusion, the four spices of angelica, nutmeg, cinnamon and cumin play an irreplaceable role in braised pork, and their unique aromas and flavors combine to create an unforgettable taste of braised pork. In the marinating process, we need to pay attention to the ratio of spices, the control of heat, the maintenance of brine and the combination of ingredients, etc., in order to make a more delicious and delicious braised meat dish.
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