Braised beef is a delicious traditional dish, which enjoys a good reputation on the Chinese table, its production process requires the selection of high-quality beef, with the right seasoning for slow cooking, in order to achieve the effect of tender meat and delicate taste, and in the process of braised beef, there are four spices are indispensable, next, to share with you these four spices.
1. Cinnamon. 
Cinnamon is a common spice, it is the bark of the cinnamon tree, its appearance presents a reddish-brown to reddish-brown slender tube-shaped, with a unique aroma and spicy taste, in the production of braised beef, cinnamon mainly plays a role in increasing the flavor, can make the beef exude a rich aroma, but also can produce an aftertaste, so that the beef tastes more fragrant, generally speaking, each catty of beef needs to use about 1 gram of cinnamon, too much use may lead to too strong aroma, affecting the taste.
Second, Shannai. 
Kaempfera is a deciduous tree plant, its rhizome is used as a spice, its appearance is brownish-yellow lumps, with a special aroma and slightly spicy taste, in braised beef, Kaempfera mainly plays a role in enhancing flavor and flavor, can make beef more sweet and tasty, at the same time, Kaempfera also helps to remove the odor in beef. Normally, about 1 gram of kaempfer is required per catty of beef, and too much use may make the flavor too strong.
3. Grass fruit. 
Grass fruit, is a common spice, it is from the fruit of evergreen tree plants, its appearance presents a brown oval ball shape, with a strong aroma and slightly bitter taste, in the braised beef, grass fruit mainly plays a role in enhancing flavor, increasing flavor and removing fish, can make beef more delicious and delicious. Generally speaking, about 2 grams of grass fruit per catty of beef is sufficient, and too much use may make the taste too bitter.
Fourth, nutmeg. 
Nutmeg is a very common spice, it is extracted from the fruit of the nutmeg tree, its appearance presents a beige oval ball shape, with a unique aroma and sweetness, in the braised beef, nutmeg mainly plays a role in enhancing flavor and flavor, can make the beef more mellow and delicious, the use of nutmeg in the marinated beef also has the effect of penetrating the bone fragrance, under normal circumstances, each catty of beef needs to use about 1 gram of nutmeg, too much use may make the taste too strong.
In addition to the above four spices, there are also other spices that can be put in when braising beef, such as star anise, cloves, tangerine peel, etc., so you can take a look at this spice combination, a combination of 3 types, containing more than 20 kinds of spices, like home stew, it is completely sufficient, and it is also packaged in kraft paper bags to ensure product quality, which is very suitable for household use.
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To sum up, the four spices of cinnamon, kaempfera, grass fruit, and nutmeg all play an important role in braised beef, and they make braised beef more delicious and delicious through their unique aroma and taste, however, when using these spices, you need to pay attention to the appropriate amount of use to avoid overuse and affect the taste. Only when these spices are properly combined and used can we make a delicate, delicious and delicious braised beef. List of high-quality authors