Today teach you a few dishes of brine methods, hospitality is inevitable to do some small dishes, today we have meat and vegetables, learned not to go outside to buy, the taste is absolutely superb.
Marinated chicken feet
Ingredients: 8 chicken feet (about 400g), 50g green onion, 40g ginger, 12 quail eggs, 40g white onion
Seasoning: 30g light soy sauce, 20g curd sauce, 20g yellow sauce, 2g salt, 20g rice wine, 750g boiled water, 15g rock sugar, 5g vegetable oil
Spice packet: 2 large ingredients, 10 peppercorns, 4 fragrant leaves, 1 piece of cinnamon, a little cumin, 1g of tangerine peel
Preparation steps:
1. Wash the chicken feet and cut off the fingertips;
2: Heat vegetable oil in a pot, add shallots and ginger slices and white onion shreds;
3. Stir-fry the aroma and add the washed chicken feet;
4. Continue to stir-fry until the chicken feet change color, pour in the sauce mixed with vegetable oil and boiling water;
5: Stir-fry until the chicken feet are colored and the sauce is thick, add boiling water;
6: Put in the spice packet, transfer to the pressure cooker, deflate on high heat and turn to medium heat for 15 minutes;
7, open the lid, take out the seasoning package, turn it back into the iron pot, add the wrapped quail eggs;
8: Continue to marinate on low heat for 10 minutes to collect the juice.
Marinated beef sauce
Ingredients: Beef tendon 1000 g
Ingredients: 1 green onion, 1 piece of ginger, 2 slices of fragrant leaves, 2 star anise, 20 peppercorns, 3 hawthorns, 2 dried chilies, 5 grams of salt, 30 ml of light soy sauce, 120 g of yellow sauce, 30 ml of cooking wine, a little cumin
method:
1. Prepare the ingredients. Whole pieces of beef button meat remove impurities and excess fascia from the surface.
2: Cut into large pieces with a length of about 15 cm after washing.
3: Put the beef tendons into a pot of cold water, bring the water to a boil over high heat and skim off the foam.
4: At the same time, boil the water in another pot, and then add the beef tendon meat that has been blanched after the water is boiled.
5: Add shallots, sliced ginger, star anise, dried chili peppers, hawthorn, peppercorns, fragrant leaves and cumin.
6: Then pour in the yellow sauce, add cooking wine and soy sauce.
7: Bring to a boil on high heat and simmer over medium-low heat for about 1.5 hours, add salt before cooking.
8: Turn off the heat and soak the beef in the soup overnight, then remove the cooled slices.
Marinated pig ears
Halogen herbs: 2 herbs and fruits, 10 grams of star anise, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of peppercorns, 3 grams of cumin, 1/4 of monk fruit, 3 grams of fragrant leaves, 3 green onions (personally feel that the amount of cloves is too much, the taste is too strong, put 1-2 grams on it, each person's taste problems, add according to preferences)
Marinade ingredients: 20 g ginger, 1600 ml water, 100 ml cooking wine, 120 g caster sugar, 20 g coarse paprika
To prepare the spicy marinated pork ear:
1. Put all the brine herbs into the cotton brine bag, and then tie it tightly with cotton thread, that is, the spicy brine brine bun;
2, take a soup pot, beat the green onion and ginger flat and put it into the pot, add water and bring the water to a boil over medium heat;
3: Bring soy sauce and cooking sake to a pot in Recipe 2, then add caster sugar, chili powder and marinade packets, reduce heat and simmer for about 5 minutes until aroma escapes.
4, the pig's ears are washed, boiled in boiling water for about 10 minutes and then taken out to flush;
5, put the pig's ear into the boiling brine, turn the heat down to keep the marinade in a slightly rolling state, turn off the heat after about 1 hour, let the pig's ears soak for 30 minutes and then take it out. (The time of brine is too long and the pig's ears will be soft and unhappy, and the actual time is still determined according to the situation of the pig's ears)
Tip: It is best to use a casserole or ceramic pot to make a brine, because this type of pot has a heat preservation effect and helps to saturate the ingredients into the flavor. If there is no suitable one, use a stainless steel pot like me, because there are medicinal herbs in it, and do not use an aluminum pot to produce chemical changes.
Gangnam brine duck
Ingredients: 1 duck
Seasoning: Half a bowl of soy sauce 50 grams of rock sugar 1 handful of green onion 6 slices of ginger 1 star anise 1 to 2 slices of cinnamon
Procedure steps:
1, the duck clean, cold water into the pot, the height of the water and duck level, add an appropriate amount of cooking wine, ginger slices and green onion knots, cover the lid, high heat to boil, skim off the foam;
2: Add half a bowl of soy sauce, add 1 tsp of salt, cover the lid, cook on low heat for 45-60 minutes, turn the duck 3-4 times during the period, and scoop up the soup and drizzle on the duck every few minutes;
3: When the soup is cooked to a small half, add rock sugar, continue to simmer on low heat, every few minutes, scoop up the soup and pour it on the duck until the soup is sparse and viscous, sprinkle with some MSG;
4. Fish out the duck, let it cool, skim off the residue in the soup, and put the thick soup in another empty bowl;
5: Cut the duck into pieces after cooling and drizzle with the soup of the marinated duck.
Marinated meat
Ingredient Preparation:
500g pork belly, 1 handful of rock sugar, 1 grass fruit, 1 piece of cinnamon, 3 slices of fragrant leaves, 1 piece of cardamom, a little cloves, 1 star anise, 1 spoon of dark soy sauce, 2 spoons of soy sauce, 1 spoon of monosodium glutamate
(1) Cut the pork belly well, boil it in boiling water for 2 minutes and wash it;
(2) Prepare the spices, rock sugar has large and small according to your meat, less meat, grab a handful and fry the sugar color;
(3) After frying, stir-fry the meat, fill the water with meat, add spices, MSG soy sauce, soy sauce;
(4) Marinate until the juice is collected.
Fragrant brine kelp
Ingredients:
Dried kelp 200 g
Accessories:
Ginger Star anise Cinnamon Fennel Pepper Light Soy Sauce Dark Soy Sauce Rock Sugar Salt
1. Rinse the kelp, soak it in cold water for more than 5 hours, and change the water halfway through.
2. Prepare the spices.
3. Roll the foamed kelp into small rolls and tie it tightly with cotton thread.
4: Fill the casserole with water and add star anise, cinnamon cumin pepper and ginger slices.
5: Pour in soy sauce and dark soy sauce, add rock sugar and salt.
6. Place the kelp roll in a casserole dish.
7: Bring to a boil over medium heat, reduce heat and simmer for 40 minutes.
8. After cooling, fish out and cut into strips.
Halogen tablets
ingredient:
2 crispy lotus roots, 3 fragrant leaves, 10 dried red peppers, 3 licorices, 3 grass fruits, 1 handful of peppercorns, 10 star anise, 1 ginger, 2 slices of tangerine peel, 2 slices of cinnamon, 1 spoonful of allspice powder, 1 spoonful of old brine, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 2 pieces of rock sugar, 1 spoon of pepper
1. Choose brittle lotus to brine; Because of its slightly sweet and crisp taste; Even if you can eat raw food, you can also cook, do not peel the washed lotus root, and gently brush off the surface with a metal brush or steel wire ball.
2, put on the cutting board into a uniform slice thickness of about 0.5CM-0.8CM set aside. Sliced lotus flavor is easier to penetrate into the lotus, and each slice of lotus will be full of brine flavor
3: Soak the slices in water and soak the starch on the surface. The lotus peel wraps in a two-pronged manner to lock in the crisp and refreshing taste of the lotus root.
4: Prepare a larger bowl and put the washed brine into the bowl. The ingredients are all ready, and now it's time to add the seasonings.
5: Put the lotus slices into the pot in its entirety and add ginger, soy sauce, dried red pepper, tangerine peel, star anise, peppercorns, cooking wine, fragrant leaves and cinnamon.
6: Add salt to the pan to taste.
7: Add 2 rock candies. Increases the sweet taste of brine lotus root.
8: Add 2 tbsp organic soy sauce.
Red brine edamame
Materials used:
100 g pork skin 700 g Edamame 2 tbsp Sugar 1 tbsp Cooking wine 4 red peppers 4 star anise 2 onions 2 pieces of ginger 4 slices of fragrant leaves 5 slices of salt to taste
1. Prepare ingredients;
2, cut the pork skin into small pieces of cold water into the pot, add a large spoonful of cooking wine to fishy;
3: Cook until the skin is rolled, turn to medium heat for about 10 minutes, until the skin becomes soft;
4. Remove the cooked meat skin and cut into small strips.
5: Wash the edamame and cut off the small horns at both ends.
6: Put a little oil in the pan and add two tablespoons of sugar to fry the sugar color.
7: Sauté until the sugar turns red and add hot water
8: Put the skin of the edamame in a pot, add red pepper, star anise, green onion and ginger, and bring the leaves to a boil over high heat and cook for about 10 minutes.
9: Add salt, cook for another 10 minutes, turn off the heat and soak in the taste before eating.