These four spices are monarch spices, which dominate the different flavor types of brine, that is, anise is strong flavor, cinnamon is light flavor, pepper is spicy flavor, and pepper is spicy flavor, which can be matched with different ministerial spices. These materials can also be combined with each other to become subjects.
2, Amomum tsao.
Tsao-ko is warm and pungent, and has the function of removing impurities and enhancing fragrance, which makes the flavor of braised pork more prominent, and Tsao-ko is indispensable for any kind of brine. In addition to making brine, tsaoko can also be added to stew beef and fish to make the dishes rich in flavor. For the fat component, you must add tsaoko, which can remove the fishy smell and increase the fragrance.
3. lilacs.
Clove, also known as clove, has a strong fragrance and is also used to remove fishy smell and enhance fragrance. However, because the taste is too fragrant, the dosage should not be too much, otherwise it will cover up the umami flavor of the meat itself, and the color of braised pork is easy to turn black. It should be noted that not all meat is suitable for cloves, and mutton with cloves will be "hot", hot and get angry.
4. galangal.
Alpinia officinarum, also known as Alpinia officinarum, is warm in nature, pungent in taste and fragrant in smell, which can remove fishy smell and enhance fragrance. It is one of the essential spices of brine. If the ingredients have fishy smell, you can add Alpinia officinarum to remove the fishy smell. If the smell is heavy, such as mutton and poultry. Fish etc. You can use Alpinia officinarum+Radix Angelicae Dahuricae, and the fishy smell removal effect is very good.
5. Angelica dahurica.
Angelica dahurica is also warm and fragrant, which is mainly used to remove fishy smell and enhance fragrance. Often used in stews, it can make the ingredients taste more delicious. When braising pork, angelica dahurica, clove and cardamom are used at the same time, which can remove different flavors and increase fragrance, and the flavor level is richer, but we should also pay attention to the dosage.
6, Amomum villosum.
Amomum villosum is warm, pungent and fragrant. If you want to make bittern with rich fragrance, you can add some Amomum villosum or not. When Amomum villosum is matched with fragrant leaves, the flavor of braised beef is more mellow; When used with kaempferia kaempferia, braised pork such as pig's head and trotters tastes better; With cloves and cardamom, chickens, ducks, geese and other poultry can be pickled, and the effect of removing odor and enhancing fragrance is very good.