The three most fragrant spices for making marinades

Spices are edible spice plants that can give ingredients pungent, aromatic, numbing, spicy, bitter, sweet and other typical odors. Spices used in brine has three main roles: 1. can give the ingredients flavor, 2. to remove the fishy odor in the ingredients, 3. to enhance the food. In fact, most of the spices have deodorization and aroma effect, but some spices to increase the main, deodorization as a supplement, there are some is deodorization as the main, aroma as a supplement. Today we mainly share with you the three spices commonly used to increase the flavor, this part of the spice itself is strongly flavored, the most widely used.

1. Anise:

Also known as big spices. In the brine recipe is the most widely used, almost all recipes can see its figure, star anise is often and cinnamon, dahurica, ginger, nutmeg, cumin with. Anise can not only increase the flavor, but also deodorize the foreign, increase appetite. Its use per 50 pounds of brine need to add about 30-40 grams. Because anise in Chinese food use a lot, all the fake a lot of real anise is eight petals, the other number are fake, fake not only no flavor, some have toxicity, buy attention to identify.

2. Cumin:

Commonly known as cumin. Like anise, it is one of the ingredients of traditional Chinese five-spice powder. In the formula, cumin is also a versatile spice, often complementary with star anise, its aroma is particularly long-lasting, in the sauce marinated beef in a very large amount of use, often used in the position of the king material, has a refreshing aroma. Every 50 pounds of brine dosage of about 20-50 grams.

3. Cloves:

Smell the aroma of plums, taste the numbness of the tongue. Cloves in the brine is known as the penetrating fragrance, especially in the production of meat ingredients, such as roast chicken. But it's particularly strong flavor, the amount of big will produce a disgusting taste, so in the formula in general it is the least amount of commonly used in the position of the material to make, every 50 pounds of brine to use 5 grams or so