The function of various spices in cooking meat

Introduction: when stewing, all kinds of spices play different roles So what's the role of all kinds of spices in stewing? When stewing, you often use Geranium or fennel, or add tangerine peel or cardamom Their respective roles are different, so you can directly log in to Baibai safety net to learn more about it Some spices will be used in stew These spices are mainly used to remove the fishy smell of meat, which can cover up the original smell of meat When everyone chooses some spices, they are different, and the method of choosing stew will be different in each region So what is the function of various spices in stewing? About the spice, you can go directly to ask the experts of Baibai safety net to give you a detailed introduction Xiangye, also known as yuguiye, is made of dried leaves of yuguishu The leaves are oval, with a slight tip on the top and fragrant smell Because the fragrant leaves have strong fragrance, it can cover up the smell of fishy smell well, but the dosage should not be too large, otherwise it will cover up the taste of the food itself Fragrant leaves are suitable for cooking beef Fennel is also known as native fennel and fennel The tender leaves of fennel can be used as vegetables and seeds as spices Anise contains a lot of anise oil, which can stimulate the gastrointestinal secretion of digestive fluid, promote gastrointestinal peristalsis, and have the effect of strengthening the stomach and promoting qi Fennel can remove the stink in the meat and is suitable for cooking with beef, mutton and poultry People with Yin deficiency and fire should use less Tangerine peel is the dried peel of orange The reason why it is called tangerine peel is that the dried peel needs to be aged to be tangerine peel, and the older the tangerine peel, the more fragrant it is Orange red or reddish brown skin with wrinkles and small depressions, light yellow inside, dry and hard hand feeling, orange and orange aroma Tangerine peel has the functions of promoting Qi, strengthening spleen, reducing nausea, regulating appetizer, drying dampness and resolving phlegm It can remove fishy and meat smell, increase fragrance and appetizer when used in spices Add a small amount of tangerine peel to broth and fish soup to improve the freshness and deodorization The above is mainly about "the function of various spices in cooking meat" We mentioned above are common stew spices The three spices have different functions Then there are other stew spices So when choosing stew, the different spices will play different roles You must understand the role of spices, and then choose the appropriate spices To learn more about food additives and food safety, you can directly log in to Baibai safety net Editor in charge: he xianrob