When stewing meat, is there any way to ensure that the worse the meat, the more fragrant it is?

Cooking is definitely a skill. Working in a restaurant, the position of waiter is actually as important as that of chef. Especially for many poor families, a job as a waiter can bring home the bacon. According to the understanding of 58 cities, the employment trend of the national poverty alleviation vocational skills competition: the job-seeking of restaurant waiters has increased rapidly, and the recruitment in Changsha has increased 192.5438+0%. For meat, everyone can't live without it. In normal times, they often cook a small fried meat, or cook broth. However, among so many meat cooking methods, Bian Xiao likes stew best. When stewing meat, I believe everyone will encounter some troublesome things, that is to say, delicious food is more troublesome. If you have no experience, the stew will only taste of meat, even fishy. Besides, the trouble is that the stew takes too long, sometimes it takes hours to cook, not to mention it is rotten.

When the day lily is really cooked, it will get cold. So how can we solve these troubles? It's actually not too difficult. When stewing meat, you should not only take care of the meat, but also match those ingredients. Using the right ingredients can not only make the meat taste full, but also greatly reduce the time of stew. So stew is not only stew, but also stew ingredients and seasonings. What we need to know is not only the characteristics of meat, but also the characteristics of seasonings and ingredients.

When stewing meat, many people are used to adding only some star anise and fragrant leaves. In this case, the meat may be delicious, but it is not 100% guaranteed. At this time, we should add some other spices, just like the following two spices, each with its own characteristics. No matter which method is braised, boiled, stewed or marinated, it can perfectly match the characteristics of meat and stew well.

First: Nutmeg

Nutmeg, also known as Jade Fruit, is a very useful spice. Although the taste is not very good, it has some bitterness, but it is very suitable with meat. Nutmeg is very rich in flavor, and only a few pieces are needed to achieve a good effect of removing fishy smell and relieving boredom when stewing meat, and no matter what meat it is, its efficacy will not be discounted.

Second: Amomum villosum

Amomum villosum is small, with wrinkles on the surface and thin skin. When stewing meat, it is easy to stew its own flavor, so as to achieve the effect of removing fishy smell and enhancing fragrance. The smell of Amomum villosum and some special substances can be easily stewed into meat, which can catalyze the decomposition of meat and make the meat stew in a short time.