Dry fragrance originally refers to an aroma that appears in a relatively dry environment. Brine is a cooking method that uses stewing as the main method, so people naturally do not associate the term dry fragrance with brine. However, for many masters, there can be dry fragrance in the brine, and the creation process is not far-fetched.
The most direct connection is moisture. Therefore, for masters, if you want to create a dry fragrance of brine, you need to complete it in a relatively low moisture environment. Several major spices commonly used in our brines, such as star anise, cumin, cinnamon, Grass fruit , cloves, dried ginger, bay leaves, tangerine peel, etc., can also produce better fragrance in an environment with generally low moisture. Star anise, cumin, cinnamon, and grass fruit are used in many recipes. This is also because of this reason that brine has a foundation to create a dry fragrance without being far-fetched.
The dry fragrance of brine is often reflected in the chewy meat fragrance. With the support of the materiality of spices with a larger amount, it is naturally not enough. It also needs the support of some other spices. First of all, we often use two spices to enhance the aroma of braised meat. The combination of pepper and tangerine peel can better enhance the aroma of meat in most cases. The second is spices with strong penetration. Commonly used spices such as amomum keratin , fragrant sand , cloves, glutinous , pepper, and ginger. They can also enhance the aroma of meat and thus enhance the dry fragrance.
Brine creates a dry fragrance. In addition to the support of spices, the brine process is actually very important. The most common method is to make the amount of water produced slightly lower than the ingredients. This method is not only conducive to creating a dry fragrance, but also makes the overall chewy taste more popular. In addition, it is a common way to create a dry fragrance by brine first and then cool and air-drying, and these two methods will make the ingredients more chewy. Finally, there are methods such as braising first, then frying first, and then fumigating first, which are undoubtedly the method of pushing the chewy dry fragrance to the top. For brine, dry fragrance is not far-fetched. As long as you have the points mentioned above, it will appear naturally.
