Introduction: How to do brine? Teach you a "universal marinade", you can brine whatever you want, it tastes great
Winter arrives, the mouth becomes hungry, from time to time want to eat something delicious, which the brine taste is very popular, such as brine chicken legs, brine duck head, brine duck rack, brine dried beans, brine eggs, etc., more ordinary ingredients made into brine are very delicious, eat very enjoyable, but also as a wine dish, I believe you also like to eat it.
Yesterday at noon home to buy vegetables home, found that the water stopped, so decided to go out to eat a meal, found a fast food restaurant, do not know what to eat, followed by others to order a chicken leg rice, when served up to look good, but put in front of me, suddenly regretted, because the brine chicken leg smells fishy, but also cooked too bad no taste, the taste is not fragrant, in addition to the dried brine beans, brine eggs only a very light salty taste, really not delicious, and then reluctantly ate a few bites on the go, a dozen dollars is not worth it.
In fact, it is not difficult to do a good job of brine, the ingredients are handled well, the marinade can be adjusted, how to do the brine in the end? Want to eat brine in winter, don't go out to buy it, make it yourself at home, teach you a "universal marinade", want to marinate anything, the taste is great!
This marinade recipe I have used many times, often a brine a pot, there are chicken legs, dried beans, eggs, lotus root, kelp, want to marinate what, the most like brine chicken legs and eggs, how to eat enough, the family also like to eat, yesterday ate too uncomfortable, a hooked I want to do their own brine impulse, this is not either do not do, think of doing a big plate, this is beautiful.
You also want to eat the brine flavor, try the "universal marinade", the brine chicken thighs and brine eggs are delicious to stop, please come and see how to do it.
Example of brine chicken thigh brine egg:
First of all, the chicken leg is processed, in order to avoid the fishy smell of the brine, cut the chicken leg a few knives, and then soak in water for half an hour, squeeze it after soaking, squeeze it out as much as possible, and then rinse it clean.
Then put into the pot, add water and cooking wine, ginger slices, green onions, boil on high heat, there is blood foam when quickly skimmed off, cook for two more minutes to fish out, after fishing out I am used to using cool water to quickly rinse, so that you can make the meat tighten, make the taste better, if the brine taste is too bad to eat, it feels not delicious, there is no taste, this is a small skill, blanching water can go fishy, but also can make the chicken more compact.
Put the chicken thigh aside, then process the egg, wash the surface of the eggshell into the pot, add cold water to boil, then cook for eight minutes, when the time comes, fish out and soak in cool water, soak for a minute, fish out the eggshell, peel it clean and set aside.
After the ingredients are processed, do not rush to add the ingredients and brine, in order to increase the color and umami taste, but also stir-fry sugar color.
Add a little oil and rock sugar to the wok, stir-fry over low heat until caramel colored, add boiling water to mix, add one or two star anise, two or three fragrant leaves, a piece of cinnamon, a pinch of peppercorns, a few dried peppers, a few slices of ginger, and green onions.
Then add a spoonful of sugar, a little cooking wine, a spoonful of oyster sauce, two or three spoonfuls of light soy sauce, a spoonful of old soy sauce, boil over high heat, taste the taste, if it is not appropriate, adjust it according to your own taste.
Don't rush to put the ingredients in after all the ingredients are put in, because the ingredients are not resistant to cooking, and the spices need to be cooked more to release the aroma, so in order to make it more delicious, it is best to cook the spices for a while.
Put the chicken thighs and eggs in the pot for about fifteen minutes, and continue to cook for twenty minutes after boiling.
Turn off the heat after the time is up, don't cook too long, because if you cook too long, the chicken thighs will be cooked too bad to eat, and it will not be more flavorful if you continue to cook, you want to eat well, you know how to stop, and you also know how to soak the marinade.
Do not fish for ingredients after turning off the heat, simmer for a few hours, the longer the time, the more flavorful, delicious to eat.
Have you learned all the brine methods? Universal marinade please put away, it is all simple seasonings, every family has.
They are star anise, fragrant leaves, cinnamon, peppercorns, dried chili peppers, ginger, green onions, sugar, cooking wine, oyster sauce, soy sauce, soy sauce, dark soy sauce, and sugar color. It should be noted that the spice part should not be put too much, do not feel that the more fragrant, in fact, more is not good, will make the taste of the marinade worse, everything can be put less. There is also a very good coloring effect of sugar color, if only with old soy sauce, the brine taste will be black, not good enough, and the sugar color has the effect of freshness, so the frying sugar color should not be ignored, the process of frying should be constantly stir-fried, and boiling water will be added immediately after frying to avoid the bitter taste of boiling over the head.
Love to eat brine to make it quickly, make your own delicious and hygienic, better than buying. My sharing is here, like me, please pay attention to me.