We should understand that spices are always auxiliary materials, not the more the better. The final highlight of braised pork should be the smell of meat, and you can't pretend to be the owner. Therefore, the use of spices must adhere to the principle of rather less than more. So how can we match a braised pork spice? I think we should master the following six aspects skillfully:
1. Understand the temperament and personality of various spices: After buying high-quality spices in the market, you can have a general understanding of the characteristics of spices by smelling and tasting them, and then further taste them in a single soaking water to deepen your understanding, and then you can simply distinguish the tastes of two or more ingredients.
2. Understand the classification of spices: Generally speaking, most spices have the function of deodorizing and enhancing fragrance, which is nothing more than who has the final say. For example, star anise, which is commonly used at home, has both the function of enhancing fragrance and deodorizing, but generally speaking, it is mainly to enhance fragrance. Angelica dahurica also has the function of removing fishy smell and enhancing fragrance, but it mainly removes fishy smell.
3. Master the total amount of spices: the total amount of spices has a general range of use, usually between 1%-2%. Converted into1000 kg of food, 500 g-1000 g of spices is needed. Over 1000 g, the medicine has a strong taste, and below 500 g, the effect is not obvious. Why is the gap so big? This is because different braised pork ingredients need different seasonings. For example, chicken ingredients are characterized by full fragrance and a slight fishy smell. Pork ingredients are not as delicious as chicken. The ingredients of cattle and sheep are rich in smell and fresh in taste.
4. Master the collocation of spices and braised pork ingredients: How do so many spices that remove fishy smell and enhance fragrance get into the ingredients? Need to find out the preferences of ingredients according to the characteristics of ingredients. For example, chicken likes cinnamon, angelica dahurica, galangal, tsaoko, pepper and star anise, beef likes angelica dahurica, cardamom, pepper, fennel, dried tangerine peel and long pepper, and pork likes nutmeg, Amomum villosum, galangal and cinnamon.
5. Differentiate the use forms of spices: Spices can be put into brine in the form of package, powder, broken or water. Each method has certain advantages and disadvantages, and there is no difference in the amount of spices. To sum up, the bag type is the most commonly used, with slow fragrance, long duration and uneven fragrance. The flavor is fast, but it is not easy to add and pick (the texture of each spice is different). Fragments have the fastest aroma and should be added every time, but they are easy to produce color.
Usage summary: When the packaging type is 100g, about 50g of bulk material and about 30g of leftover material are enough.
6. Determine the general dosage of spices: This involves the compatibility principle of spices. Our prescription is also based on the compatibility theory of traditional Chinese medicine, which is composed of monarch, minister and assistant.
Liao Jun has the largest dosage and the strongest ability in a group of formulas, which can not only effectively remove the odor in the ingredients, but also increase the flavor, and often plays a leading role in braised pork. Minister materials are used to make up for the shortage of monarch materials, assist monarch materials to remove fishy smell, remove differences and enhance fragrance, make the whole formula more perfect and play the role of importing fragrance. Auxiliary ingredients can reconcile various flavors, combine various spices, or offset the medicinal taste of various spices, and play a role in returning the mouth.
According to the principle of compatibility of monarch, minister, assistant and envoy, the spices are rationally blended. I often use the principle of "3*3" and the principle of "doubling the amount of three-level spices" in brine. 3*3 Based on three kinds of monarch materials, three kinds of minister materials and three kinds of auxiliary materials, the ratio of monarch, minister and auxiliary materials is 4:2: 1, and then increase or decrease according to taste.
Take 50 kg of braised chicken as an example, first calculate the approximate amount of seasoning. We calculate that spices account for 1.5% of the ingredients, so 50 kg of chicken needs 375 g of spices.
According to the chicken's temper and preferences, choose the seasoning of monarch, minister and assistant. The main ingredients of chicken are cinnamon, star anise and angelica dahurica, the main ingredients are Amomum tsaoko, Amomum tsaoko and Alpinia officinarum, and the auxiliary materials are clove, dried tangerine peel and Amomum villosum. Reasoning according to the above two principles (taking the bag type as an example): monarch material accounts for four parts180g, divided into three monarch materials, cinnamon, anise and angelica dahurica each 60g, minister material accounts for two parts about 90g, Amomum tsao-ko, Amomum tsao-ko and galangal each 30g, seasoning about 45g, clove, tangerine peel and Amomum villosum each 65438.
The above is just a general calculation idea. We can increase or decrease the materials and dosage, try more and taste more, and finally get our local favorite taste.
Hello, I'm glad to answer your question. The total amount of seasoning for one catty of braised pork can't exceed 10g, so there won't be too much seasoning. If there are too many spices, the preserved meat will lose its original meat flavor, and the food without meat flavor will not be delicious. The following is the ratio of spices 1 star anise and 2 fragrant leaves.
Hello, I'm Grey. I'm glad to see problems in my professional field. I have been cooking braised pork 15 years. I will tell you some questions that the owner of braised pork shop won't tell you, and I will also share the formula and preparation method of braised pork for your home use.
Raw materials: plum blossom meat or pig's trotters (brine is recommended for the first time, but it is not required to be used in the future), 20 grams of ginger slices, 30 grams of soy sauce, 3 grams of Chinese prickly ash, 2 pieces of fragrant leaves, about 2 grams of cinnamon, dried Chinese prickly ash 1 0 grams, 3 star anise, Astragalus 1 gram, fennel.
operational approach
First, put plum blossom meat or pig's trotters in a pot with cold water, blanch ginger and onion with wine, boil the water for one minute, then take it out for a bath and control the water for later use.
2. Pour a proper amount of water into the pot, add pig's trotters or plum blossom meat, wrap all the above seasonings with gauze, tie the pot, then add soy sauce and water to color, refresh the crystal sugar, adjust the bottom taste with edible salt, bring to a boil with low fire for one and a half hours, and take out the pig's trotters or plum blossom meat after turning off the fire for two hours.
Third, gravy can marinate any meat product, and of course, the marinated pork belly can also be eaten.
The spices used above are relatively easy to buy in the market. Of course, there are more spices in braised pork shops, and some spices in our domestic braised pork shops are not easy to buy. Next, I'll show you pictures of my braised pork.
The proportion of spices in braised pork is between 1.5%-3%, and the maximum cannot exceed 3%. That is to say, the maximum amount of spices in 100 kg water is between 1.5 and 3 kg. The proportion of seasoning should be combined according to the raw materials we need to make sauce, and how much seasoning to put!
When braised pork, we need to know the basic taste and shape of the seasoning, so as to fully and reasonably use the materials! Now let me introduce the taste and function of our most commonly used sauces, braised pork and spices.
Angelica dahurica: warm in nature, pungent in taste, slightly bitter and fragrant in taste. It can effectively remove the fishy smell and peculiar smell of various meats, so as to increase the original flavor of the meat itself. It is one of the main seasonings for various smoked sauce products and meat processing products. Amomum tsaoko: It is a plant of Zingiberaceae, which is stem-born, and its height can reach 3 meters. The whole plant has a pungent smell. Fruit can be used as medicine, eliminating dampness, invigorating stomach, eliminating phlegm, vomiting repeatedly and eating bloating. Can be used as seasoning to increase the rich flavor of food! It is a good food additive! Fragrant leaves: laurel leaves, used as seasoning when cooking. Commonly used in miso soup, braised pork, stew and so on. Add unique flavor to all kinds of food! Cinnamon bark: it is the longest-used meat spice, rich in flavor, and used with star anise! The effect is very good. And cinnamon has a wide range of uses, and all kinds of meat can be added! Fennel seeds: Fennel seeds have a wide range of uses and a special flavor. They are herbs and are often used in food processing! We put a little meat spice in the sauce meat, which tastes unique! Anita: Anita is the most widely used spice in our family. It has eight sides, very regular! But there is also a kind of fake star anise, which must be noted, not only has no fragrance, but also has certain toxicity! Its shape is irregular and its edges are not specific! Zanthoxylum bungeanum: Zanthoxylum bungeanum has a strong flavor, which can remove peculiar smell and fishy smell. However, when curing food, you should choose certain additives. If you add too much pepper in the process of curing food, it will suppress the taste of other spices, resulting in a single taste! There are many kinds of spices, so I won't introduce them one by one! However, everyone must pay attention to the fact that the time for seasoning in the soup pot is very important when preparing braised pork soup. It usually takes about 30 to 45 minutes to cook, and it can be taken out! Cooking for a long time will be bitter, and the taste of traditional Chinese medicine is too strong, which will directly affect the taste and quality of food!
Let's take sauce beef as an example to introduce the basic operation process and the proportion of seasoning! Step 1: Mix the sauce. Add two bottles of seafood sauce, two bottles of pork sauce, two bottles of ribs sauce, six pieces of red fermented bean curd, 30 grams of oil consumption and 45 grams of soy sauce! Put all the sauces together and break them in a container. Add 200 grams of Weidamei, 250 grams of Donggu soy sauce and 0/50 grams of extremely fresh soy sauce!
The second step is to heat the container, add about 45 kg of water, add two chicken racks and 2.8 kg of pig awl bones, cook for about an hour and a half on high fire, put all the sauces and seasonings in, and remove impurities with an oil filter!
Step 3, adding Cinnamomum cassia10g, Angelica dahurica10g, Cinnamomum cassia18g, Amomum tsaoko18g, Alpinia officinarum12g, Bibo 6g, Senecio scandens 8g, Caryophyllus fragrans 20g and clove 5. Vegetable bag (onion, ginger, onion, coriander, celery, pepper! Add all appropriate amounts. )
Step 4 Hello everyone, I'm Shi Ji of Crescent Moon, and I'm glad to answer this question.
Whether a braised pork is fragrant or not depends mainly on the following factors.
1 meat tenderness.
2 the dosage and collocation of condiments.
3 Selection and proportion of spices.
4 the amount of water or broth, too much water or broth will dilute the taste of spices and seasonings.
5 temperature.
Rational use of spices is undoubtedly an important method to improve the flavor characteristics of braised pork products.
The application method of spices in braised pork products has been explored and improved by countless predecessors, and the collocation method of spices of "monarch, minister, assistant and envoy" has been summarized.
Liao Jun is the most important spice, and its dosage is the largest in spice collocation.
The minister material is an auxiliary spice, and the addition of the minister material further enhances the overall fragrance of the spice, and the dosage is generally 1/2 of that of the monarch material.
The main purpose of adding auxiliary materials and seasonings is to balance and neutralize the medicinal properties and aroma of various spices and further enhance the overall flavor of spices. The dosage is generally 1/3- 1/4.
Taking pork and beef as examples, the dosage and collocation of spices are explained.
pork
The royal materials are cinnamon and star anise, and the dosage is 0.5g/kg.
The main ingredients are Zanthoxylum bungeanum, Radix Angelicae Dahuricae, Fructus Foeniculi, Flos Caryophylli and Rhizoma Kaempferiae, and the dosage is 0.25g/kg. In addition to monarch and minister materials, auxiliary materials can be added according to actual needs.
beef
The royal materials are cinnamon, tsaoko and star anise, and the dosage is 0.5g/kg.
The main ingredients are fennel, clove, angelica dahurica and nutmeg, and the dosage is 0.25g/kg. On this basis, auxiliary materials can be added according to actual needs.
Fourth, is it true that the more spices used in braised pork, the greater the dosage, the more fragrant braised pork will be?
The main function of spices in braised pork products is to remove the fishy smell of meat, increase the fresh and fragrant compound flavor of meat, highlight the original flavor of braised pork products, give braised pork a unique flavor and make braised pork products more distinctive. The collocation of spices is too complicated. If the dosage is too large, it will cover up the taste of meat itself and increase the cost of braised pork products, but it will go too far.
Hello, I'm Aaron, a young entrepreneur, and I'm glad to answer your question.
Because the proportion of a catty of halogen is relatively small. So there is no need to be so particular. I wonder if you plan to use it for home or business.
Both household and commercial bittern can be recycled. If you use it at home, you don't have to bother making it. Simple and convenient, just delicious. If it is commercial, it needs a professional formula with a large proportion.
Whether for business or home use, my suggestion is to fry the meat first. Sometimes the meat you buy will be fatter. After frying, the meat won't taste so fat. For home use, just stir-fry the spices in the pot. Prepare a small package for business. So as to be convenient for repeated use. The recipe is written in the video for you to see. I hope it helps you.
There are many kinds of spices, and there is no standard for their use in Chinese food. It's also spiced powder. Each chef and each manufacturer may use different spices and proportions. The use of spices can be roughly divided into the following categories.
Various spices
Spices are classified according to taste types: spicy/hemp, fragrant, sweet, light, bitter and medicinal.
Classification by function: enhancing fragrance and taste, removing differences and enhancing fragrance, and coloring.
Spice classification table
The use of spices generally follows the following principles: 1. When using spices, it is advisable to use less than more, especially some fragrant spices, such as cloves and long peppers. Too much use is counterproductive, and you may even feel numb.
2. The perfume itself has some peculiar smell and bitter taste, which need to be removed before use. Aromatic spices have less odor and bitterness, so they can be soaked in water, while bitter spices have more impurities and odors, so they are generally soaked in white wine.
3. Because some flavor substances in spices are fat-soluble (except mint and perilla), they need to be soaked or fried to give full play to their fragrance. Keep the fire low and the oil temperature low, and don't fry it. The order of seasoning is also slow first and then fast.
4, the use of spices should be based on the characteristics of food, with a variety of fragrant spices. For example, braised pork and beef are slightly different. Pork is lighter than beef and needs stronger spices.
perfume
In fact, braised pork in our family generally uses five kinds of spices, which are the commonly used spices of spiced powder. If you pay attention, it will be as good as thirteen incense at most.
Common spiced powder is made by grinding and mixing pepper, cinnamon, star anise, clove and fennel seeds. The common proportions are Zanthoxylum bungeanum 30%, Cinnamomum cassia 20%, Illicium verum 20%, clove 10% and fennel 20%. We don't have to grind braised pork into powder at home.
Thirteen spices are based on spiced powder, and basically consist of dried tangerine peel, licorice, angelica dahurica, cardamom, Amomum villosum, star anise, cinnamon, clove, kaempferia kaempferia, radix aucklandiae, fennel, galangal, dried ginger, white pepper and pepper. The most famous formula of Lao Wang's thirteen incense is: 5 parts of Zanthoxylum bungeanum, 4 parts of dried ginger, 3 parts of cinnamon, 2 parts of Alpinia officinarum, star anise 1 part, kaempferia kaempferia 1 part, fennel 1 part, cardamom 1 part, dried tangerine peel 1 part, etc.
Several spices
One catty of braised pork is enough if it is pork star anise 1, cinnamon 1, clove 1, pepper 5-6, fennel 10. For beef, just replace the clove with a fragrant leaf (everyone has different tastes and the quality of the ingredients is different, so you can add or subtract according to the recommendation for reference only).
All you have to do is collect the classification table and know the role of spices in cooking. If one is missing occasionally, a similar one can be used instead. And everyone's taste buds are different, and spices that are not necessarily suitable for others are suitable.
Seven grams of dried sea pepper (optional according to personal taste), Amomum tsaoko10g, fragrant leaves 3g, cinnamon10g, dried ginger 8g, star anise 7g, pepper 4g, sliced ginger 20g, and a small amount of sugar15g (smoother taste). Adjust the proportion of seasoning according to your own taste!
Three fragrant leaves, about 5 cm of cinnamon, a tsaoko, a nutmeg, an octagonal and a handful of pepper.