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Spices, have a very important role in our daily life. Stewed meat, braised, marinated meat, etc. must be put a little spice to make meat more fragrant. For the sake of simplicity and convenience, many people like to use five spice powder to give food fragrance, was beaten into powder spices to make the food lack of fragrance levels.
Of course, five spice powder is also indispensable in the home kitchen seasoning, but when making some dishes, adding unpounded ingredients can make the food taste more layered and aromatic. Today, we'll talk about the 8 essential spices for the home kitchen, as well as a variety of meat are suitable for which spices.
Star anise, commonly known as the big stuff. It is a fruit of the plant Anise, family Aniseidae, genus Anise. It is the most commonly used spice in restaurants and at home, and is widely used to remove fishy flavor from meat. The dark brown fruit is octagonal and stellate in shape. Daily cooking, whether stewing, boiling, marinating, brining, burning, etc., are the main seasoning aromatic seasoning, is one of the important components of the five spice powder.
Cinnamon, scientifically known as Chai Gui, is also known as Xiang Gui and Cinnamon. It is one of the earliest spices used by humans and is the second most important spice in cooking, after star anise. Cinnamon bark is divided into three types: barrel cinnamon, thick cinnamon, and thin cinnamon, with barrel cinnamon made from the bark of young cinnamon trees being of the highest quality. Cinnamon is often used in combination with star anise to cook meat, to remove fishy and greasy, aromatic and delicious, making the food aromatic, is one of the indispensable spices in the kitchen.
Fragrant leaves, also known as laurel leaves. It is one of the common seasonings used in the kitchen. From the name, it is clear that the leaves are used to enhance the aroma of food. In addition to enhancing the aroma, it also has the effect of removing fishy and greasy food. Used together with star anise and cinnamon, it is known as the "Three Musketeers" of spices to remove fishy aroma in the home kitchen, and is an essential seasoning for stewing and marinating various meats. Aromatic leaves are of the best quality when the leaves are intact, full, free of debris and pests.
Pepper, a small deciduous tree of the Rutaceae family, is grown in both north and south China. The first written record of the name pepper is in the Book of Songs. Pepper has been used in China since more than 2,000 to 3,000 years ago, as a spice and also as a traditional Chinese medicine. Pepper is also an aromatic antiseptic and was commonly used in ancient tombs for antiseptic and insect protection.
Another variety of pepper is called "sesame pepper", also known as "green pepper". It is a kind of pepper produced in Sichuan, Guizhou and other regions. The color of sesame pepper is dark green, the taste of sesame pepper is heavier than pepper, especially numb, and has an irreplaceable position in Sichuan cuisine.
5, Angelica dahurica
Angelica dahurica, a plant of the genus Angelica in the family Umbelliferae. It grows mostly in northern China and is a well-known Chinese herb that has the effect of dispersing wind and cold, relieving pain, eliminating swelling and draining pus, and drying dampness and stopping bandages. It is soft, non-irritating and has a long after-taste, and its aroma lingers on the hands for a long time after being grasped with the hands, and is one of the most commonly used seasonings in kitchen cooking. The dahurica is often used in cooking poultry food, but also with mutton and fish is a good match, the correct use of dahurica, not only to make food fragrant and delicious, but also has the effect of medicinal food.
Nutmeg, also known as nutmeg, jade fruit, nutmeg. Just by the name, you know that calling it nutmeg must be related to cooking meat. Nutmeg is also an essential spice in all kinds of brined, stewed, boiled, sauced, and roasted meats to remove odors, add aroma, and add freshness to the meat. It is very suitable for freshening up meat, especially the parts with thicker fibers and slightly lower freshness, which can increase the freshness of meat and help improve the taste.
Pepper powder, also known as kuzuki powder. It is one of the most common seasonings in the home. It is made from the crushed fruit of the tropical plant pepper tree. It has the effect of warming the middle and dispersing cold, aiding digestion and detoxifying food. It is both a good seasoning and a valuable medicinal herb, which can be used for both medicine and food.
Pepper powder is divided into two kinds of white pepper powder and black pepper powder, white pepper powder for the mature fruit off the skin of the seeds processed, grayish white color. Black pepper is processed from the unripe and sun-dried fruit and is black and gray in color. White pepper is suitable for soups and black pepper is suitable for frying meat.
Cumin, known as cumin in the southern border. It has a strong aromatic smell and is considered the second most important spice crop in the world after pepper. Cumin is also an herbal medicine, which can regulate qi and appetite, dispel cold and dampness, and has health benefits such as anti-allergy, antioxidant, anti-platelet aggregation and hypoglycemic. In the barbecue world, cumin is the most important seasoning. When grilling lamb, beef, pork and other kinds of skewers, cumin powder must be sprinkled on them to make them tasty enough, and cumin powder and chili powder are indispensable and important seasonings when grilling.
How are these 8 seasonings applied in the daily cooking of meat? Here is an example of what spices are suitable for each of pork, beef, lamb and poultry.
①, making pork: when making pork, it is suitable to use star anise, cinnamon and incense leaves, which can remove the fishy smell of pork and enhance the taste of pork. For example: braised pork, braised pork ribs, pig's feet in sauce, etc.
②, making beef: when making beef, it is suitable to use star anise, cinnamon, allspice, pepper, nutmeg and pepper to make beef with rich fragrance and better taste. For example: braised beef, beef in sauce, marinated beef, beef on iron plate, etc.
③, do lamb: when doing lamb, it is suitable to use cinnamon, aromatic leaves, dahurica, pepper, can make lamb become rich in taste level, fragrant but not greasy more delicious. For example: braised lamb, braised lamb chops, braised lamb feet, stewed lamb, etc.
④, do poultry meat: do chicken, duck, goose meat, suitable for the use of star anise, cinnamon, allspice, dahurica, can make poultry meat become more fresh and fragrant, especially dahurica, do chicken meat can give chicken freshness and aroma. For example: braised chicken, roast chicken, duck with sauce, etc.
The spices used in the home kitchen, normally, the preparation of these 8 will be able to meet the needs of daily cooking. Of course, if you are a very careful use of spices, of course, the more types at home, the better. What other spices do you like to use, welcome to leave a message in the comments section to exchange.