Is there a universal marinade that you want to eat? Today we will talk about the marinade boiling, this recipe, commercial, household can be, boiled well, brine day brine eight precepts, brine what is fragrant.
A good pot of marinade, the taste of the marinade should be salty and sweet, not only smell and eat fragrant, the color is also quite important. If you want to grab the customer's stomach, you have to make people look like they want to eat at first glance. Don't say the brine pig's head, brine pig's trotters, is to brine an egg, the color is too light, too black like the appetite.
1. A good brine, spice packs are quite important.
Among the most commonly used spices, the spices needed for the brine soup with a little hemp are:
25 grams of safflower peppercorns, 10 grams of cumin, 8 grams of tangerine peel, 4 grams of fragrant leaves, 10 grams of star anise, and 8 grams of custard are mainly to increase the spicy taste.
10 grams of galangal, 10 grams of thyme increase the fragrance, 10 grams of cloves, 20 grams of white root slices, 8 grams of cinnamon, and luo han guo are easy to taste.
8 grams of nutmeg and 15 grams of white fruit need to be patted. Cut the dried peppers into sections and put them all together.
These can be bought at the herb shop at once.
2. This large bag is put together, and the meat that comes out of the brine cannot make people eat the taste of Chinese medicine, how to deal with it is very critical.
Put them all together, drizzle with highly white wine and mix well to stimulate the aroma, then pour in hot water of about 70 degrees And soak for 10 minutes.
Soaking can remove the bitter taste of spices, and it is easy to produce aroma when simmering later.
The amount of each brine and spice is quantified, and today's ratio is the amount of thirty pounds of water. According to this ratio, the meat that comes out of the brine is ruddy and oily, salty and delicious.
3. Prepare a few green onion segments, two pieces of ginger to shoot, green onion and ginger should be larger, otherwise it is easy to crush when stewing.
4. Boil sugar color
It is best to use sugar color to make brine, which is convenient for long-term preservation and is not easy to deteriorate.
Burn the oil in the pot, put in a handful of rock sugar, stir-fry slowly over low heat to fry the rock sugar, as you keep stirring the color of the sugar juice will gradually deepen, from sesame oil color slowly to date red.
When the sugar juice begins to bubble up, pour in the right amount of boiling water, quickly stir the sugar color and simmer.
The color of boiling is bright red, without sweetness, and the coloring effect is particularly good.
5. At this time, the spices are almost soaked, pour it out and rinse it off.
Then prepare an appropriate amount of red yeast rice with water, red yeast rice is mainly used for coloring can also be replaced with yellow gardenia,
Red yeast rice cannot be soaked with other spices, otherwise the color will be lost. After washing, take 20 grams of red yeast rice and spices and put them together to control the moisture.
It is then packed in a fine yarn bag and tightened to make a material bag.
6. Prepare a barrel pot, pour 30 pounds of water, in order to save time we directly use boiling water, the amount of water would rather be more than less than the ingredients.
The marinated meat is three points brine, seven points of soaking, completely without the ingredients to marinate the meat taste evenly.
Add shallots, slices of ginger, wraps, sugar to salt and soy sauce to taste.
Brine soup try not to use old soy sauce to color, brine soup generally to be reused many times, added to the old soy sauce of the brine soup, after cooling the color is particularly black.
Add some ginger juice, the first time to adjust the brine, the oil is relatively small, you can add some lard material oil to increase the aroma, conditional can directly stew a pot of broth.
If the family does it, taking into account the cost situation, it is also possible to refuel with clean water. The amount of oil must be much larger, and it can cover the upper layer completely.
In this way, the brine can be used many times and does not deteriorate. Then pour in some liquor to add to the flavor.
Cover the pot and turn the lid to a boil, then sprinkle a handful of rock sugar in the early sugar color is not sweet, add two spoonfuls of maltose to color,
The brine soup should be salty, it is really not good to grasp, you can taste it, and the salt taste of the meat salt out of the brine soup is suitable.
Simmer for a while, force out the aroma of spices, then turn to low heat and simmer for 40 minutes or about an hour.
Let the material aroma and water fully blend the whole process without lid.
The key to the non-deterioration of the marinade:
After the brine is boiled, it is simmered for another half an hour to allow it to cool naturally, and a successful brine soup has a thick grease seal on the top layer to prevent deterioration.
On this pot of brine soup, brine pig face, brine pig trotters, brine pig tongue, pig ears, pig elbows, pig hearts, pig liver, pig lungs that want to brine what is brine, brine day brine air, brine what halogen aroma ...
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Authentic universal brine, brine heaven and earth brine eight precepts, home business can be used to marinate meat