Spices play a vital role in cooking, adding a colorful taste and aroma to food. Not only that, but many spices also have an excellent deodorizing effect, making ingredients such as braised pork more delicious during cooking. Through the clever use of various spices, we can add a unique taste and charm to the food, making it irresistible to the food.
Among the many spices, there are four spices that have an excellent deodorizing effect, and they are white pepper, Sichuan pepper, angelica and white cardamom. Here's a closer look at the four spices:
Spice number one: white pepper
White pepper is one of the must-have spices in the kitchen, it has a spicy, strong aroma and a unique taste. During the cooking process, white pepper can effectively remove the fishy smell of meat ingredients while also imparting a unique aroma to the food. For seafood, poultry and other ingredients, white pepper also has a good deodorization effect. In the marinating process, adding white pepper appropriately can make the marinated products exude a rich aroma and increase people's appetite.
100 catties of brine are generally used to about 20-25 grams
Second place in spices: Sichuan peppercorns
Sichuan pepper is a spice with a strong numbing and spicy flavor, and its aroma is very unique. During the cooking process, Sichuan peppercorns can effectively remove the smell and odor of meat ingredients, while also increasing the aroma of food. Especially when marinating pork, beef, mutton and chicken and other meat ingredients, the deodorizing effect of Sichuan pepper is very obvious. After adding an appropriate amount of Sichuan peppercorns, the marinated meat ingredients will be more delicious and delicious.
100 catties of brine are used to about 25 grams
The third place in spices: Angelica dahurica
Angelica angelica is a spice with a slightly fragrant and slightly bitter taste, and its aroma is relatively light. During the cooking process, Angelica Angelica can effectively remove the fishy smell and smell of meat ingredients, while also increasing the aroma of food. Especially when marinating pork, beef, mutton and chicken and other meat ingredients, the deodorizing effect of Angelica Angelica is very obvious. After adding an appropriate amount of angelica, the marinated meat ingredients will be more delicious.
Generally, the dosage in 100 catties of brine is about 20 grams
Fourth place in spice: white cardamom
White cardamom is a spice with a pleasant fragrance, and its aroma is relatively fresh. During the cooking process, white cardamom can effectively remove the fishy smell and smell of meat ingredients, while also increasing the flavor of food. Especially when marinating meat ingredients such as pork, beef, mutton and chicken, the deodorizing effect of white cardamom is very obvious. When you add an appropriate amount of white cardamom, the marinated meat ingredients will be more delicious.
100 catties of brine are generally used to about 15-20 grams
In addition to the above four spices, there are many other spices that also have a deodorizing effect, such as ginger, green onions, star anise, cinnamon, cloves, and many more. Different spices have their own unique aroma and effect, and the appropriate spices can be selected according to the characteristics and taste of the ingredients during the cooking process.
In conclusion, the rational use of spices in the cooking process can not only add texture and aroma to food, but also effectively remove the fishy smell and smell of ingredients. When it comes to meat ingredients, choosing the right spices for marinating can make them more flavorful. For ingredients such as seafood and poultry, seasoning with spices can also make them even more appealing. Therefore, mastering the use of spices is one of the essential skills for a good chef.
Inject more diverse colors and richer flavors into your food journey, and make your braised dishes more flavorful. We will also provide you with better recommendations to make you go higher and higher on the gastronomic journey to fully satisfy your taste buds.