How to increase the flavor of stewed dishes

If the aroma of the braised dish only remains on the surface, without that lingering aftertaste and the lingering fragrance in the mouth, it cannot be called authentic braised dish. For chefs in the braised food industry, how to enhance the meat flavor of braised dishes has always been a problem that has troubled most of the braised food chefs. The key to determining and improving the taste of braised dishes is the seasoning formula of the braised dishes.

1. The key to determining whether braised food tastes good or not

The first factor that determines the taste of braised dishes is the scientific, reasonable and excellent formula ratio.

The second key factor that determines the taste of braised dishes is the control of saltiness. Salt is the king of all flavors. If the saltiness is too light, it cannot suppress the fishy smell of the meat itself. If the saltiness is too strong, it will suppress the fragrance. Therefore, it should be just right, neither too salty nor too light. The saltiness of braised meat naturally depends on the salinity of the marinade.

Different meats have different saltiness. For example, if you braise pork head and chicken feet together, the pork head may be lightly salted, but the chicken feet will definitely be salty. Why? Because the pig head meat is too thick and large, while the chicken feet are too thin and small, the stew will be bland or salty when they are braised together. How to solve it?

Step 1. Use a direct method to braise the thick and large meat together, and the thin and small meat together, and braise different meats separately. This way you can better control the saltiness and avoid uneven saltiness.

The second solution is to marinate the thick and large meat in advance (use spices (crushed) and salt, and evenly code them on the meat for about 6 hours to remove the fishy smell and enhance the flavor), and then braise it together with the thin meat (put the thick meat in the pot first and add salt according to the proportion), and put the thin and small meat in the pot later (without adding salt) so that the salt taste will be consistent.

The third factor that determines the taste of braised dishes is the heat. The heat is also critical. If the meat is just cooked through, the aroma will definitely not be enough. It is easier for the meat to absorb the flavor if it is softened, and it will be more flavorful if you turn off the heat and soak it in the marinade for 30 minutes.

1. Enhance the flavor of meat

   Remove fishy, ​​strange and miscellaneous smells (let me explain what miscellaneous smells are. If you don’t distinguish their properties and put everything in one pot, for example, large intestines, small intestines, mutton, dog meat... there will definitely be miscellaneous smells), and enhance the aftertaste and fragrance. There are two ways to increase the flavor of meat, make it more tasty, and leave a lingering aftertaste. The first is to use it together with food additives (please feel free to consume as long as they are legal), such as flavor enhancers and flavoring pastes, but please remember to control the amount used and use it according to the manufacturer's range and dosage. The second method uses pure spices, salt, rock sugar, and sugar color. Its disadvantage is that the cost is higher than the former, and the formula ratio must be excellent. The spices must be of good quality. The usual maintenance of the brine, filtering the residue, removing the blood foam, and removing impurities from the brine are also critical. Remember that the brine should not be boiled empty (empty boiling means no braised goods). Empty boiling of brine will greatly affect the taste.