What are the spices for cooking meat?

Stewing meat is a common way of eating in life. Some people like to eat braised food, such as braised dishes. Braised meat is especially popular in summer. Usually, eating braised food is not only nutritious, but also delicious in taste and texture. However, the most important thing for the deliciousness of braised meat is the good combination of seasonings. If the spices are well matched, the cooked meat will be very fragrant. There are also many seasonings for cooking meat. The following is a detailed introduction to the spices for cooking meat.

What are the spices for cooking meat?

The spices used for stewing meat vary according to different regions and personal habits. The most commonly used ones are: aniseed, pepper peel, cinnamon, tangerine peel, fennel, cumin, amomum, cardamom, grass fruit, cloves, terpenoids, angelica, galangal and more than 20 other flavors. The effects will be different if the proportions are different.

Stew spice recipe

1. Bay leaves, fennel, tangerine peel, and sand ginger Bay leaves, also known as cassia leaves, are made from the dried leaves of the cassia tree. The leaves are oval, slightly pointed at the top, and have a fragrant smell. Since bay leaves have a strong aroma, they can cover up the fishy smell very well, but the amount should not be too large, otherwise it will cover up the taste of the food itself. Bay leaves are suitable for use when cooking beef.

2. Nutmeg, grass fruit, cloves, and angelica dahurica Nutmeg, also known as nutmeg and meat fruit, can also be used as medicine. The spice nutmeg is oval in shape, the size of a broad bean, with finely wrinkled, gray-brown skin and a strong aroma. Nutmeg has the effects of warming the middle, promoting qi, digesting food, removing phlegm, strengthening the intestines, sobering up and detoxifying. Nutmeg is suitable for adding when roasting or braising meat. Adding nutmeg when stewing beef and mutton can enhance the flavor and remove the fishy smell. Do not use too much nutmeg, otherwise it will cause poisoning reaction.

Common stew recipes

1. Vermicelli stew

Ingredients: 150 grams of sweet potato starch, 500 grams of pork belly, 250 grams of baby cabbage, star anise, cinnamon, pepper, dark soy sauce, cooking wine, salt, and MSG.

Method: Wash the pork belly and cut into pieces, wash the cabbage and cut into strips, soak the vermicelli in boiling water until soft and set aside. Put the pork belly into a pressure cooker, add star anise, cloves, cinnamon, peppercorns, 2 dried chilies, a little dark soy sauce, cooking wine and water to cover the meat by about 1 cm, and press for 25 minutes. Add some salt to the cabbage for marinating. After adding the cabbage into the hot oil pan and stir-frying until fragrant, remove the lid of the pressure cooker and stew the cabbage and vermicelli together until fragrant. It will only take a few minutes and then add MSG.

2. Pear stew

Ingredients: 650g pork belly, 2 pears, 4 tablespoons dark soy sauce, 120ml cooking wine, 5-6 slices of ginger, 1.5 cups of boiling water, 1 teaspoon of salt.

Method: Wash the pork belly and cut into small pieces. Wash the pears and cut each into 4 large pieces and remove the cores. Heat the pan, add the ginger slices and stir-fry for a few seconds, then add the chopped meat and stir-fry. When the pork belly is fragrant, turn off the heat and pour it all into the stew pot. Add cooking wine, dark soy sauce and boiling water, bring to a boil over medium heat, then simmer over low heat for about 10 minutes. Add pear pieces and simmer for 45 minutes or more, then add salt and simmer for a while.