A plate of braised pork can be eaten as a Chinese New Year's Eve meal or as a home-cooked dish, but the key to making the meat more stewed and fragrant is to choose the right seasoning. Next, I would like to introduce the three traditional spices, no matter what kind of meat is marinated, as long as you add these three spices, the stewed meat will become more fragrant. Many chefs refer to these three seasonings as the "Three Treasures of Braised Pork". Whether it is braised pork, braised beef, braised duck, or braised chicken, they are all made of braised pork and have a delicious taste.
The pre-treatment of braised vegetables, no matter what kind of meat it is, should be soaked in cold water for 1-2 hours to remove the blood and remove the fishiness, and then go to blanching, and clean off the blood foam on it after blanching, such as pork, if it is marinated for a long time, it is easy to disperse, and the meat that is easy to rot can be tied together with a cotton rope or straw rope, so that the marinated meat can maintain its shape, and then we can use it to make soup, what are these three seasonings?
First of all, cloves are a fragrant spice with a high content of volatile oils, which can add a special aroma to meat. Chop it into minced pieces or put it whole into the marinade so that the meat is soaked in its aroma and slowly absorb its aroma.
There are many benefits to adding cloves to stews:
1.Enhanced aroma: It is an aromatic and intense spice. Adding cloves to the marinade can increase the aroma of the marinade and increase the umami of the dish.
2.Antibacterial effect: cloves have strong antibacterial, antibacterial and antibacterial functions against bacteria. Adding cloves to braised pork can effectively inhibit the growth of microorganisms and improve the preservation effect of food.
3.Improves taste: Cloves contain a substance called eugenol, which can have an anesthetic and analgesic effect, which can make the meat taste more delicious and taste better.
4.Appetizer: Cloves also aid digestion. When eating braised pork, cloves can be added to increase appetite, increase the secretion of digestive juices, and increase digestive capacity.
In short, adding cloves to stewed meat can increase its aroma and flavor, and can play a role in sterilization and improve digestion. But also pay attention to the amount of cloves should be moderate, if you use more, it will mask the fragrance of other foods, and the smell of cloves is relatively strong, some people may not be used to it. Therefore, you can add some cloves in the marinating process according to your own taste to make it taste better.
Secondly, bay leaf is a common spice that can give braised pork a faint fragrance. Clean the bay leaves first, then bring them to a boil to allow the aroma to fully blend into the sauce, and then simmer the meat in the braised soup so that the meat can absorb the fragrance of the bay leaves and obtain a special taste.
There are several other benefits to adding bay leaves to a stew:
1.Flavoring: Bayberry is a special spice that can be added to stews to increase its aroma, increase its flavor, and increase its flavor.
2.Enhance the taste: bay leaves have a certain chewiness, and adding them to the stew can enrich the flavor of the ingredients, making the stew more layered and flavorful.
3.Good for digestion: A substance called geranitic acid contained in bay leaves can aid digestion. When eating braised pork, put some bay leaves to help increase appetite, promote the secretion of digestive juices, and improve digestion.
4.Medicine: Bay leaves have certain medicinal effects, with antibacterial, anti-inflammatory, calming and other effects. Adding bay leaves to braised pork is good for the body.
In short, adding bay leaves to braised pork can improve the fragrance, improve the taste, promote digestion, and may even have certain health effects on the human body. However, due to the strong flavor of bay leaves, some people may not be used to it, so it is necessary to adjust it appropriately when blending, so as to maintain a good taste.
As a commonly used spice, Angelica dahurica occupies a pivotal position in marinated meat. Angelica angelica has a special aroma and aroma that can add a special flavor to stewed meat. Mash angelica into minced pieces or add it to marinated vegetables to let its aroma penetrate into the meat and make it taste better.
There are several other benefits to adding angelica to braised pork.
1.Aroma: Angelica Angelica is a fragrant traditional Chinese medicine, which can increase its unique flavor, increase its spiciness, and increase its appetite when added to stewed meat.
2.Improved taste: Angelica angelica has the effect of spicy flavor, which can make the stew richer in flavor, deeper in layer, and better in taste.
3.Antibacterial and anti-inflammatory: Angelica angelica is rich in volatile oils, flavonoids and other components, which have good antibacterial and anti-inflammatory effects on bacteria, molds, bacteria, etc. Adding Angelica Angelica to braised pork can not only inhibit the growth of bacteria, but also keep the food tender.
In addition, Angelica Angelica is cold, and long-term use will cause oral and gastrointestinal discomfort, so it must be properly adjusted when taking medicine, and the dosage should be determined according to your own taste and preferences. In addition, some patients may experience allergic reactions, so it is important to note that it varies from person to person. The best way to do this is to seek expert advice before using it, or adjust it based on your own experience.
When marinating, it is necessary to grasp the heat and timing to make it ripe and not old. The braised pork is soaked and cooked many times so that the flavor of the spices is completely absorbed by the meat, and it becomes more delicious after many cookings.
All in all, whether it is braised pork, braised beef, braised duck, or braised chicken, after adding cloves, bay leaves, and angelica, it can make the meat more fragrant. The reason why this practice is so popular is that it does add a special flavor to the braised pork. In addition, you can also add other condiments according to your own preference to increase the richness and diversity of the marinade. For example, you can add ginger, green onions and other seasonings to remove the fishy smell, you can add cooking wine, you can remove the fishy smell, you can also add pepper, star anise, cinnamon, cumin, dried chili, sand kernels, cardamom, grass fruit, etc.
In general, when marinating meat, salt is best. This is because, when cooking, salt will make the meat dry, dry, and stiff, however, after cooking, the salt will not affect its taste, but will make it more delicious and chewy. In addition, when making braised pork, some seasonings such as soy sauce, cooking wine, and sugar will be added, which will also bring some saltiness to the braised pork, so adding salt at the end is to adjust your taste and saltiness.
Well, this dish is what I made. ”