Many people say that cooking depends on talent, which is something you are born with. Just like the same ingredients and ingredients, different people will make different tastes. Is this really the case? In fact, in my opinion, this is not the case. Whether cooking is delicious o

Many people say that cooking depends on talent, which is something you are born with. Just like the same ingredients and ingredients, the taste of different people's cooking is different. Is this really the case?

In fact, in my opinion, this is not the case. Whether cooking is delicious or not actually has little to do with talent. Instead, it has to do with hobbies. Some people just like cooking very much, so they usually watch it more, so naturally Accumulated certain experience and skills. So today I’m going to talk to you about which household spices are better to choose. There are so many types of spices, and it’s impossible to use every one of them at home.

But using these 5 spices correctly can take your cooking skills to a new level.

Category 1: Stewed meat, boiled meat

The most arrogant way we usually cook meat ingredients is to stew large pieces of meat. It is enjoyable and enjoyable to eat. However, only water is added to stewed meat. Although the meat is fragrant, it is still delicious. It is inevitable that the taste is too simple and has no characteristics, and if the meat is cooked too much, it is easy to have fishy, ​​smelly, muttony and other odors, so this is the significance of spices in gourmet cooking.

The spices we use at home cannot be as complicated as those used in braised meat shops, so when choosing spices, we should pay more attention to the function and smell of a single spice. Therefore, it is best to choose spices that have both fragrance and odor removal effects. Recommended As follows:

Angelica dahurica

has a special fragrance, and the smell is rich and long-lasting. It also has the ability to remove odors. It is especially effective in removing the fishy smell of poultry ingredients, such as stewed chicken, stir-fried chicken, and boiled chicken soup. .

But it is also suitable for cooking other meat ingredients.

Because of its strong fragrance, the dosage should not be too much. For example, a large piece of Angelica dahurica is enough for a 4-pound chicken.

Different usages:

The whole piece of Angelica dahurica is more suitable for stewing, because the aroma is released slowly.

But we can also grind Angelica dahurica into powder, and then when frying some meat ingredients, we can add a little when it is about to come out of the pot, which can greatly enhance the aroma of the dishes.

Star anise

Household spices are the most common type. They have a strong and overbearing fragrance. They have both aroma and the ability to remove odors. They have a relatively good ability to remove fishy odors, but the dosage should not be too much.

Precautions for usage:

When stewing some meat ingredients, it is best to stir-fry the star anise in hot oil. Do not put it directly into the soup to stew, because the star anise has a strong fragrance, but it has a certain "medicinal taste" ", and stir-frying it in a hot pot can evaporate the medicinal smell and better release the aroma of star anise.

Secondly, for some carp with a strong earthy smell, when stewing, adding some star anise can increase the fragrance and remove the earthy smell.

Category 2: Cold dishes

If cold dishes want to be delicious, first of all, the base taste must have the characteristics of freshness and aroma. The umami flavor depends on seasonings such as sugar, monosodium glutamate, light soy sauce, etc., and the aroma depends on oil, such as red oil. Sesame oil, cooking oil, etc.

But if you want to make it unique, then the fragrance must be more sophisticated. It cannot be achieved by just adding various oils. Therefore, the following two spices are recommended:

Sichuan peppercorns

Sichuan peppercorns are the most common household spices. Generally speaking, Sichuan peppercorns are used when cooking meat at home because of their peppery aroma and certain odor removal effect. However, how can such a simple usage highlight the magic of Sichuan peppercorns? But few people use Sichuan peppercorns in cold dishes. How is it used?

Different usages:

Put the Sichuan peppercorns into a pot and dry-fry, stir-fry and grind into powder, or buy some Sichuan peppercorns powder, then add some Sichuan peppercorns powder when mixing with cold dishes, then pour it with hot oil, season with some salt , MSG, and sesame oil, you can create an unexpected taste.

The most typical cold dish is fried tofu slices mixed with shredded green onions [shredded tofu slices]

In addition, you can also use Sichuan pepper powder to adjust the dumpling fillings, you can also use Sichuan pepper powder to make meatballs , and you can also use it to marinate meat. pepper powder.

Cumin

has a unique and rich aroma, and has a good ability to remove fishy and muttony smells. Generally, we use cumin at home to make some fried foods, use cumin as a seasoning, or stir-fry some beef and mutton with cumin. . In fact, cumin can also be used in cold dishes.

Different uses:

Buy some ready-made cumin powder, and then cool it with some meat with a strong smell, such as Cold beef, you can put some cumin powder and pour it with hot oil, or we can cook it at home For the mutton, add cumin powder, minced garlic, chili powder and pour hot oil directly as a dipping sauce. Cumin not only adds flavor, but also relieves greasiness!

Category 3: Broth, vegetable soup

White pepper

The biggest feature of white pepper is its ability to remove odors, especially for some meat ingredients, and the spicy taste of white pepper can appetize and digest, so no matter what it is, White pepper can be added to any soup. For broth, add appetizer and digestion to relieve greasiness and remove odor. For vegetable soup, add appetizer and digestion.

Different uses:

When making broth and bone soup, there will be a heavier fishy smell. The most commonly used ingredients for removing the smell when making broth and bones are cooking wine, green onions and ginger, but although these three ingredients can remove the smell, There is a strange smell, but if there is any leftover leftover soup that is not finished, it will definitely change in taste after stewing it for a while. This is the disadvantage of the three-piece set for removing fishy smell.

Therefore, in general restaurants, onions and ginger are rarely used in soups, let alone cooking wine. Just adding an appropriate amount of white pepper can effectively remove the odor in the soup. Even if you can’t finish the broth, you don’t have to worry about the next meal. Soured.

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