Since ancient times, meat has been one of the main sources of rich nutrition in our daily life, and it is also one of the ways to improve our diet in our daily life.
But all kinds of meat will have light or heavy bloody smell and other odors. Lamb meat, pork smell, fish and shrimp fishy, chicken, duck and goose meat is thick, these are all inevitable.
We generally buy it home, simply clean, then blanch, and finally put some spices to stew, you can imagine the taste is not flattering.
In fact, whether it is a restaurant or at home, there are certain skills and techniques to make the meat soup fresh, please remember the following recipe, combined with my spice recipe, to ensure that your marinated meat is fragrant, fresh and delicious.
Recipe: Cold blanching heavy, hot blanching light, fast forward and fast out is seafood:
To make the meat delicious, we first have to remove their peculiar smell, how to remove the odor is skillful, first of all, the first step is to soak in water, the second step is to blanch.
Cold blanching:
1. Leng Blanched emphasizes the bloody taste of beef, mutton, and pork. First, change the meat into small pieces and soak in clean water until the blood blisters are washed.
2. Pour clean water into a clean pot on the heat, put the three musketeers (green onion, ginger, cooking wine) in a pot under cold water and bring to a boil over high heat, skim the foam, remove and wash.
Hot blanching light:
1. Chicken, duck and goose meat smell light, repeat the first step.
2. The difference is: pour clean water on the heat of the clean pot and heat it, and pour blanched water separately (put in the three musketeers to remove fishy). Then remove and wash.
Fast forward and fast out is seafood:
1. Seafood should be blanched in boiling water, and a long blanching time will affect the taste. Such as octopus, shellfish, fish and some seafood.
2. Pour water into a clean pot over high heat and bring to a boil, the time to pour the ingredients should not exceed 30 seconds.
Brine formulation:
Stock: 15 kg.
Spices: 30g cinnamon, 30g star anise, 30g galangal, 1 nutmeg, 10g lemongrass, 2 grass fruits, 1/2 monk fruits.
Seasoning:
200g of Zhuhou sauce, 200g of fresh hot sauce, 300g of Lee Kum Kee hoisin sauce, salt to taste, 80g chicken broth mix, sugar color, 200g each of green onion and ginger, 5g of chili pepper, 30g of high liquor.
Ingredient:
Trotters 8 kg.