When it comes to lo-mei, whether it is used as an appetizer or a daily snack, pieces of marinated products with attractive colors and aromas can always arouse the appetite of countless diners.
However, in the production process, the selection and matching of spices is a science, and the slightest carelessness may destroy the taste of the whole pot of brine, and even make the ingredients lose their original flavor.
Today, I will teach you the 3 spices that need to be avoided in the marinating process, and why they become "one ingredient destroys everything".
1. Sichuan peppercorns
Sichuan pepper is a very common condiment in cooking, it has a strong sense of numbness, and a unique fragrance, in Sichuan cuisine and other local dishes, occupies an important position.
However, if Sichuan peppercorns are added at random during marinating, it is very likely that the finished product will have too harsh flavor and will be difficult to harmonize with other spices.
The strong characteristics of Sichuan peppercorns can easily overshadow the subtle layering of other spices, making the brine monotonous and lacking in depth.
In addition, for those who are sensitive to spicy, excessive Sichuan peppercorns may also cause uncomfortable reactions. Therefore, when preparing the marinade packet, you should carefully consider whether to add Sichuan pepper and strictly control the dosage.
2. Citronella
Citronella is a vanilla plant originating from Southeast Asia and is often used in Thai cuisine to add a fresh and aromatic scent.
While this herb can bring a unique flavor to certain types of dishes, it is not suitable for traditional Chinese lo-mei.
The lemon scent of citronella. The flavor is too prominent, and it is easy to conflict with most Chinese spices, thus breaking the equilibrium of the entire brine system.
Especially when dealing with beef or mutton, which has a strong smell, the presence of lemongrass will aggravate the fishy feeling in the food, rather than play a role in removing the smell and increasing the flavor. So unless you're trying to innovate your flavors, it's not easy to incorporate citronella into your marinade.
3. Cloves
Cloves are a very strong spice, and its flavor is rich and long-lasting, with a pronounced sweet and spicy note. The moderate use of cloves can add a bit of mysterious and complex aroma to the marinated products, but if it is not grasped properly, it is easy to cause the overall flavor imbalance.
The aroma of cloves, which is too concentrated and persistent, may continue to release a strong odor throughout the marinating process even if used in small amounts, eventually leading to the suppression of the flavor of other spices, and even making the whole pot of brine present an unnatural medicinal taste.
In particular, when used together with spices such as star anise and cinnamon, which also have a strong personality, it is necessary to carefully adjust the proportions to avoid a mutually exclusive effect.
How to choose and match the right spices?
Understanding the properties of the base fragrance: Familiarizing yourself with the basic properties of each commonly used fragrance and how it behaves in different environments is an important first step.
Follow the Classics: Many time-tested classic brine recipes are based on long-term practice, and beginners can start by imitating these proven combinations.
Gradual experimentation: Everyone's taste preferences are different, and you can try them in small batches to gradually find the most suitable spice combination.
Pay attention to the hierarchy: the ideal brine should have a rich and varied aroma level, which requires that the selection of ingredients should not only take into account the complementarity between each other, but also be careful to avoid any single ingredient dominance.
The charm of lo-mei lies in its complex and harmonious flavor composition, which is inseparable from the carefully designed spice ratio. By avoiding the above-mentioned spices, which are prone to cause problems, and adjust them appropriately according to personal preferences.
I believe that every friend who loves cooking can make satisfying and delicious marinated products. "Less is more", sometimes a few simple spices can make a memorable dish.