Whether it is to open a braised meat shop or make some braised meat at home, there will always be some problems on the marinade, generally in addition to the fishy smell of the biggest problem is that the braised meat is firewood, the taste is not good, most people will think that the marinated time is short, there is no marination, it will increase the marinated heat and marinated time, in fact, this is not the case, so how to marinate the ingredients taste good, the taste is betterThe answer is simple, just add these spices.
Braised pork is a delicious traditional dish, but sometimes braised pork tends to become hard and woody, which affects the taste and appetite. However, by adding the spices herbamom, white cardamom, and hawthorn, you'll find that the braised pork is no longer dry and hard, but becomes tender and fragrant. In this article, we'll take a closer look at how these three spices can help you improve meat texture and promote meat tenderness, helping you make a delicious braised pork delicacy.
Grass-cardamom
The grass nut shows its unique charm in the marinating process. Its power lies in its ability to subtly change the fiber density of the ingredients, giving them a bone-like aroma. This deboning aroma allows the ingredients to absorb the flavor of the marinade more fully, while also allowing the flavor of the spices in the brine to penetrate into every corner of the ingredients.
This characteristic of grass cardamom allows the aroma of brine to penetrate into the interior of the ingredients, so as to achieve a more flavorful and soft taste effect. Although grass can change the fiber density of the ingredients and make them softer, it does not mean that the ingredients will become too soft and even fall off the bones. The effect of the grass is just right, allowing the ingredients to maintain a certain elasticity while fully absorbing the flavours of the marinade, achieving a perfect balance of taste.
Sand kernels
Sand kernels play an important role in the marinating process. It has a strong penetrating power and is able to penetrate the aroma of the brine deep into the ingredients, so that every inch of the braised meat is filled with a rich aroma. The secret of this penetrating power lies in the volatile oil of the sand kernels. When the sand kernels are boiled in brine, the volatile oil penetrates into the fibers of the ingredients. In this way, whether it is pork, chicken, or braised meat, it can fully absorb the aroma of the sand kernels and present a unique taste.
Even more ingenious is the interaction between the sand kernels and the grass. Grass cardamom is able to change the fiber density of the ingredients, while sand kernels bring the aroma into the ingredients. The combination of the two makes the aroma of braised pork more deeply rooted in the bone marrow, creating an intoxicating "bone-penetrating fragrance". This bone-penetrating aroma makes the flavor of braised pork richer and fuller, and every bite is filled with the freshness of the marinade and the layering of spices.
Hawthorn
Hawthorn, a delicious and versatile ingredient, is not only eaten as a fruit, but is also often used as a seasoning. In the process of marinating pork, adding hawthorn can play multiple roles. Hawthorn is rich in hawthorn acid and lipase. These ingredients can effectively promote the decomposition of fat in the meat, thereby speeding up the stewing process of the meat and making the meat softer. In the long stewing process, add a few hawthorns, and the braised pork will be more flavorful and delicious. How to eat alone
In addition, another important function of hawthorn is to aid digestion. After braised pork, this characteristic of hawthorn can reduce the greasy feeling of braised meat, so that you can enjoy the delicious taste of braised meat more comfortably. So, the next time you braised the pork, try adding a few hawthorns. It doesn't just make the braised pork more delicious.
Therefore, when the braised meat is not soft enough, don't blindly think that the marinated time is not long enough, the heat is not big enough, which will only make the braised meat more and more chai, you can add these spices appropriately, improve the fiber density of the meat, and make the taste and texture of the braised meat better. The combined effect of these three spices makes the braised pork softer and more tasteful, allowing you to enjoy your meal while staying healthy. Try adding grass-cardamom, white-cardamom and hawthorn for an unexpected surprise in your stewed meat dish!
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