When stewing meat, spices are essential. There are several spices that stand out for their excellent deodorization ability and unique flavor enhancement effect, whether you are stewing pork, beef or mutton, 1 catties of meat put 0 grams, the stewed meat is not only no fishy, but also the more you chew, the more fragrant it is.

The first one is the white cardamom

White cardamom has a faint fragrance. When stewed with meat, the volatile oil components contained in it will be slowly released under the action of heat, and add a fresh and unique aroma to the ingredients, which will not mask the umami taste of the meat itself, but can blend with each other to form a rich complex flavor.

When stewing pork, adding an appropriate amount of white cardamom can remove the flavor of the pork, making the pork more tender and juicy, and full of aroma. For beef, white cardamom can reduce its own flavor, so that the mellow flavor of beef can be better displayed, and the aroma is longer. When dealing with fish, white cardamom is a powerful helper in removing fish, it can make the fish more delicious and have no fishy smell.

The second is coriander seeds

Coriander seeds have a rich and unique aroma, and in the process of stewing meat, the main role of coriander seeds is to remove the smell and flavor, it can give the meat a different flavor and make it more attractive. The volatile oils and aromatic compounds in coriander seeds are able to react with the off-flavors in the meat when stewed, transforming the fishy smell into a unique aroma.

At the same time, these ingredients can also penetrate into the meat, adding rich depth and depth to the meat. When stewing beef, coriander seeds can enhance the flavor of the beef and make it more mellow in taste. In addition, in some braised meat stews, the addition of coriander seeds can also add a unique flavor to the dishes, making the whole dish more flavorful.

The third one is good ginger

The spicy ingredients of ginger can effectively remove the fishy smell of the meat, while its unique aroma can also add a rich flavor to the meat. Ginger can break down odor substances in ingredients and make the meat taste more pure. Moreover, the aroma of ginger is rich and long-lasting, and it can penetrate deep into the inside of the meat, continuously releasing the aroma during the long-term stewing process, making the meat more fragrant the more it is stewed.

When stewing pork, ginger can remove the greasy and fishy smell of the pork, making the pork taste more refreshing. For chicken, ginger can enhance the umami of the chicken and make the chicken taste more delicious. Ginger is one of the core spices in some Southeast Asian-style stewed meat dishes, which can bring a unique flavor to the ravioli.

The fourth is Angelica dahurica

The aroma of Angelica Angelica is very strong, and the taste is slightly bitter. When stewing meat, Angelica Angelica has a significant effect on removing the smell and increasing the flavor of the meat, which can effectively remove the fishy smell in the meat and give the meat a rich layering. The aroma of Angelica Angelica can combine with the odor molecules in the meat during the stewing process, so as to achieve the purpose of removing the fish. At the same time, the aroma of Angelica Angelica is unique and mellow, which can add a unique flavor to the ingredients.

When stewing beef, Angelica angelica can reduce the smell of beef and make the flavor of beef more rich and mellow. For mutton, the addition of Angelica Angelica can remove the smell, make the taste of the mutton more delicious, and increase the aroma level of the mutton.

Each of these four spices plays a unique role in stew, and they work together to add flavor to the stew.

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