How to do brine delicious

Question 1: How to make brine delicious The key to making brine is to make brine, brine is good, the dish is good, a brine production

A recipe

25 grams of star anise cinnamon 15 grams of fennel 15 to 25 grams of licorice 10 grams of Sannai 10 grams of Isatis tinctoria 3 to 5 grams of peppercorns 20 grams of nutmeg 10 grams of grass nutmeg 5 grams of strawberry 15 grams of cloves 5 to 15 grams of ginger 100 grams of onions 150 grams of wine 100 grams of sugar 350 to 500 grams of monosodium glutamate 15 grams of refined salt 350 to 500 grams of fresh broth 5000 grams of refined oil 50 grams of gauze bag 2

Second Preparation

1? will star anise, cinnamon, aniseed, licorice, sannabis, Isatis tinctoria, peppercorns, sand nuts, nutmeg, grass nuts, cloves, etc. divided into two parts, respectively, in a loose gauze bag and tied with a fine cord. The mouth of the bag; ginger washed and patted; green onions with the roots and whiskers washed and pulled knot.

2? Will be large chunks of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the color of sugar.

3. pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire to the flavor overflowing, that is, into a fresh brine.

Three need to pay attention to the problem

1?Stir fry sugar color, must be stir-fried with a low fire, and sugar color should be a little tender, otherwise the stir-fried sugar color has a bitter taste.

2?According to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can also be added to the amount of monosodium glutamate (MSG). It should be noted that the addition of MSG in the brine will not play a side effect, because MSG in the temperature above 160 ℃ will produce sodium pyroglutamate so as to lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.

3? Brine in general should be added to the tender sugar color, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the taste and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.

4?Cloves contain clove oil phenol, its flavor is very strong, the use of which can be adjusted according to the specific circumstances of the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.

5? For the production of brine onions should be retained its roots, which can make the brine flavor more fragrant. This is a years of making brine masters taught the author's experience.

6? The above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the sugar color in the recipe will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.

Second, the use of brine and storage methods

A brine use

1?Where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, it will lead to a sharp reduction in brine, resulting in the taste of the dish is too salty.

2?A pot of good brine, should often brine fresh flavor of the animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "brine the older the better", is the truth.

3 pork and chicken, ducks, geese, rabbits, this kind of fresh flavor stronger raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water"? Such as fat intestines Raw materials separate from the use of brine to ensure the quality of brine and brine dishes.

4 In the process of use, we should always check the color, flavor, salinity and soup brine is sufficient, etc., once found that some aspects of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".

Second, the brine storage

1? Brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.

2?Brine after repeated use of soup will become thicker, although filtered, but also need to "clean", that is, with clean animal blood and water mix, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine to make the brine become clear, and some of them have to use the lean meat mushrooms to make the brine become clear, and to be careful! Some also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.

3? Brine in the floating oil should be often knocked off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine spoilage? Fat oxidation due to deterioration.

4? Brine when not in use, should be boiled into the enameled barrel, so that it naturally cools, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If ...... >>

Question 2: The key to good brine, how to do brine delicious The key to good brine is to master the following points: The choice of brine pot The best choice of raw iron pot, if the brine raw materials are not too much, the choice of casserole is good. These two pots have thick walls, poor thermal conductivity, the soup is not easy to evaporate. Food and this pot is not easy to chemical changes. Should not use copper or aluminum pot, so the pot is very strong thermal conductivity, soup gasification fast. Copper pots are also prone to chemical reactions with the salt in the marinade, thus affecting the color, taste and hygienic quality of the finished product.　　To master the fire is generally used in a small fire or micro-fire, so that the soup to maintain a small open or slightly open state. Can not use high fire, otherwise, the soup boiling, constantly splashing on the walls of the pot, the formation of thin films, and finally caramelized into the marinade, into the carbon end of the black stuff, some adhering to the raw materials, affecting the finished product and marinade color, taste. High-fire brine, the raw material is not easy to soften, brine and will be due to rapid gasification and serious reduction.　　To master the maturity of the raw materials, raw materials brine, regardless of the texture of the old and young, mature time long and short, the maturity should be mastered in the soft or soft before the pot or away from the fire.　　Identification of the method is: pinch the brine with a pinch of raw materials, such as feeling very hard, indicating that the fire has not yet arrived; a pinch of the crushed rotten, it is overcooked (rotten stage); pinch of the soft and slightly elastic, and does not break, indicating that the fire is just right, that is, the softening stage.

Question 3: How to do brine is delicious How to do brine

Ingredients

250 grams of soy sauce, 500 grams of water, 50 grams of rice wine, 100 grams of rock sugar, 5 grams of monosodium glutamate (MSG), a little bit of sesame oil, 50 grams of peanut oil. Spices: tangerine peel, star anise, cinnamon, grass nuts, cloves, ginger, 5 grams each, half a Luo Han Guo (if missing, to licorice 2.5 grams instead).

Preparation process

1, put the oil in a wok and heat, add rock sugar to stir-fry out of the silk (must not be burnt).

2, put the spices into a cloth bag, in the wok fried rock sugar, add water and other ingredients with about 30 minutes to roll into the marinade. (Marinade can be reused)

Example of marinade production: marinated beef: 500 grams of beef into the above marinade water boil can be eaten. (You can also brine pork belly, eggs, pig heart, pig intestines, etc.).

Main seasonings A: soy sauce, salt, rock sugar, yellow wine, onion, ginger, etc.

Main spices B: star anise, cinnamon, cloves, cinnamon, cumin, grass fruits, sesame seeds, peppercorns, etc.

1. The first time to start nailing the water need to be chicken or chicken bones, pork or pork bones, because the first time to brine something is not good, so the available chicken racks, the big stick bone, affordable.

2. Large casserole, cool water into the chicken and pig's meat or bones, boil and skim the foam, change the small fire;

3. Then add the main seasoning A in the soup, and the other will be the main spice B with loose gauze wrapped into the soup, and continue to simmer;

4. To the bone off the meat crispy, soup thick, fragrant, fish out all the things in the soup, and then filtered through gauze, can be.

5. In order to ensure that it does not deteriorate, and so the brine cool, the oil cohesion on the surface, can be used to scrape off all the oil with a spoon, leaving only pure brine.

6. If not used every day, should be placed in the refrigerator freezer to save, can not use glass bottles, will crack, available preservation box.

7. The main spices B package can be reused once or twice, of course, in the preservation of good did not deteriorate under the premise. Or just throw it away, every time you brine something in the future, add some of the seasonings and spices as appropriate.

8. In order to protect the brine, each time before brining something, be sure to chicken wings, meat ah and so on wash, and then Nao water, and then wash, in order to put. In addition to chicken and pork, for some raw materials with strange flavors, such as chicken and pork offal, beef, soy products, you can only use a small portion of the brine, collect the dry brine well, do not pour back, so as not to destroy the overall flavor.

9. Don't be lazy, repeat the process of filtering, de-oiling, freezing, etc. every time you use it.

10. It is best to choose to use a casserole, enamel pots can also be, aluminum pots and so on will not work.

Question 4: How to do a good marinade? A brine of several production methods:

1, with materials: Sichuan pepper, star anise, cloves, grass berries, licorice, cinnamon *** 3/4 cup.

Practice: brine material, sand ginger powder with the Sheng cloth bag. Add eight cups of water to boil roll, slow boil to an hour and a half to two hours

2, with the ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six pieces), cinnamon (a piece), grass jelly (a), Chenpi (1/4)

Practice: brine material with a cloth bag, add twelve cups of water to boil for thirty minutes to take out.

Question 5: How to make homemade brine more delicious? Sichuan brine since the formation of the day, will be recognized by the masses, because brine has other cooking methods can not reach

advantage and through the millennium, enduring. Halibut is not a single cooking method, but a set of cooking (heating) and flavoring both in

a body, because halibut in the fire requirements than other fire grabbing dishes to master, so the son of a lot of friends have been enthusiastic

sought, especially some housewives do not know how to cook. His characteristics are very obvious.

First, the material is convenient, can be rich and frugal

Due to the abundance of Sichuan, it is used for brining a wide range of raw materials, which provides chefs with a greater choice of opportunities and aspects

.

The second texture is palatable and rich in flavor

When brining raw materials, according to the texture of the raw materials and the requirements of diners on the taste of brine, it can be raked or raked, it can be soft or soft, and it is crispy

then crispy ...... Marinated vegetables in five spices is the most used in Sichuan cuisine, he gave the most rich taste, the most palatable, five

Any one of the spices can be added or subtracted according to their own preferences.

The third aroma is pleasant, moist and not greasy

Due to the brine in the addition of a certain amount of spices with their own pungent flavor and aroma, so brine out of the dishes in addition to the

mellow sense of five flavors, there are special aroma. These aromas can be refreshing, sober, so when tasting brine, both can

to achieve a good sense of taste, but also can produce a good sense of smell, is the best dishes with wine.

Fourth, easy to carry, easy to store

brined dishes, because the heat will make the raw materials in the protein denaturation, and then produce dehydration phenomenon, so that the brined raw materials

Hungry, the water content of the weakening, which increases the storage period of the raw materials and storage period, brine raw materials due to the martial arts juice, it is easy to carry

take, so that the first choice of food for traveling.

Fifth, it increases appetite and is good for nutrition.

The raw materials of brine are many, meat and vegetarian, and most of the brine condiments have the function of appetizing and healthy skin, eliminating food and stagnation

Effect. Therefore, the use of halogenated raw materials, in addition to meet the human body's needs for protein and vitamins, but also to achieve appetizing, increase

Increase the appetite for the purpose.

Sichuan brine so that one of the important parts of the Sichuan food culture, since its inception, it has been connected with the masses of the inexplicable

edge, it is in the Kingdom of Sichuan, after thousands of years of history, is still the charm of the same, when we lift the chopsticks to taste that delicious

Delicious brine, but also the aroma of so fragrant, the aroma of a long time of the peculiar flavor of the intoxication, would be The world has such a beautiful

taste and full of praise, may our Sichuan cuisine rhyme forever, fragrance ladybird miles.

Next we talk about the classification of brine:

A brine is divided into two categories: red brine and white brine. The flavor pattern is basically the same, is a composite flavor pattern, taste salty and fresh, with a strong

The five flavors (the flavor used, spices are basically the same).

Red halogen, plus sugar color halogenated food is golden yellow (coffee color, such as brined beef, golden yellow, such as brined fat intestines, etc.)

White halogen, without sugar color halogenated food is colorless or color (white brine chicken, white brine tripe tripe, etc.)

Characteristics of brine:

Whether white halogen or red halogen, which is basically part of the category of boiled, due to the halogen than the cook a little longer, it is a separate culinary

hair exists in Sichuan cuisine, so brine is a method of Sichuan cuisine cooking method. It is one of the most widely used cold dishes in Sichuan cuisine

method. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable, meat, poultry game

, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into Sichuan hot dishes,

cold dishes process applies to the family, restaurants, restaurants for dishes.

The process of making red and white brine and the precautions

A. Red and white brine production process

(1) brine seasoning and spices

Make a standard 12,5 kg of brine

Seasoning: 300 grams of salt 250 grams of rock sugar 500 grams of ginger 300 grams of green onions 300 grams of cooking wine 100 grams of chicken monosodium glutamate

Spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of leaves 100 grams of angelica 50 grams of fennel. Fragrant leaves 100 grams of Angelica dahurica 50 grams of grass

fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowel 50 grams of dried

50 grams of chili

Soup Ingredients: Chicken skeleton 3500 grams and 1500 grams of tube bone

II. Red and white brine production

(1) the chicken skeleton. Pig tube bone (hammered) with cold water blanch until open, to remove its blood foam, clean with water, re-add water

, put the old ginger (pat broken), ...... >>

Question 6: how to make marinade marinade I. The production of marinade

A recipe

25 grams of star anise cinnamon 15 grams of fennel 15 to 25 grams of licorice 10 grams of trinai 10 grams of Gan Wo 3 to 5 grams of pepper 20 grams of sand nuts 10 grams of nutmeg 5 grams of grass nut 15 grams of cloves 5 to 15 grams of ginger 100 grams of scallions 150 grams of Shaoxing wine 100 grams Rock sugar 350 to 500 grams of 15 grams of MSG salt 350 to 500 grams of fresh broth 5000 grams of refined oil 50 grams of gauze bag 2

two modulation

1 will star anise, cinnamon, aniseed, licorice, Sannai, Isatis tinctoria, peppercorns, nutmeg, grass nuts, cloves, etc. are divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; ginger cleaned and patted; green onion with the root beard clean knot. The root must be washed and pulled knot.

2 will be a large piece of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, stir fry with a small fire until crimson, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.

3 pot on the fire, mixed with 5000 grams of fresh broth, put ginger and green onions, seasoned salt, monosodium glutamate and sugar color, and then put into the spice packet, after boiling, change to a small fire and slowly simmer to the flavor of the overflowing, that is, into the fresh brine.

Three need to pay attention to the problem

1 fried sugar color, must be stir-fried with a small fire, and sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.

2 according to the traditional method of modulation of the brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can also be added in moderation of the monosodium glutamate (MSG). It should be noted that the addition of MSG in the brine will not play a side effect, because MSG in the temperature above 160 ℃ will produce sodium pyroglutamate so as to lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.

3 brine should generally be added to the tender sugar color, so that the brine has a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding sugar color, brine can still consider adding a little licorice.

4 cloves contain clove oil phenol, its flavor is very strong, the use of which can be adjusted according to the specific circumstances of the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.

5 for the production of brine onions should be retained its roots, that can make the brine flavor more fragrant. This is a years of making brine masters taught the author's experience.

6 The above brine recipe with sugar color, and the color is brownish red, known as red brine, if you remove the sugar color in the recipe will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.

Second, the use of brine and storage methods

The use of a brine

1 Where the animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, it will lead to a sharp reduction in the brine, resulting in the taste of the dish is too salty.

2 a pot of good brine, should often brine fresh flavor of the animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "brine the older the better," which is the truth.

3 pork and chickens, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water" such as fat intestines raw materials separate from the use of brine to ensure that brine and brine the quality of the dishes.

4 in the process of use, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".

Two brine storage

1 brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.

2 brine after repeated use of soup will become thicker, although filtered, but also need to "clean up", that is, with clean animal blood mixed with water, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine to make the brine become clear, and some of the more elaborate! The also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.

3 brine in the floating oil should be often played off, the best brine surface only retain a thin layer of "oil face". Otherwise, too much oil, easy to make brine deterioration fat oxidation due to deterioration.

4 brine when not in use, should be boiled into the enameled bucket, so that its natural cooling, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long-term unused, should also be removed from the cold storage from time to time ...... >>

Question 7: How to do brine at home, how to be delicious? To make it easy, you can go to the supermarket to buy seasonings to make brine, according to personal taste to add chili, five spice powder, sugar, etc. can be. To save a good brine jar, first of all, you have to brine things clean Christine pork belly, pig intestines is the most difficult to wash, available in a small amount of dry flour to take away the dirt, and then wash with water, you can put into the brine jar brine.

After the brine cooling can be coated with a layer of sesame oil on the surface to prevent the surface of the brine air-drying discoloration. The raw material texture of the older brine, can be brined after the completion of the immersion in the brine jar, take with you.

Storage of brine should be earthenware containers. Brine above the floating oil to the right amount, too much should be removed. In summer, the brine will be boiled twice a day, into the vessel, in the shade, wind, dry, not easy to collision in the environment fixed storage. You can also boil and cool the brine into ceramic vessels, sealed with plastic wrap, and stored in the refrigerator.

Example of marinade---brined pork tongue

Boil the pork tongue in a pot with water for 15 minutes, take it out, and scrape the white skin of the tongue with a knife; put water and ginger in the pot, put in the tongue and cook it for 40 minutes in medium fire, take out the tongue and wait for the use of the tongue; bring the brine pot to a boil, put in the tongue, and cook it about 30 minutes and take out; wait for the use of the tongue; boil the brine pot for about 30 minutes in cool fire, and then put it into the tongue. Cook for about 30 minutes and take it out; let it cool and slice it, then serve.

Question 8: How to make delicious marinara? Feel like doing it yourself to do many times to do a good job, ate a very authentic and delicious, Chongqing Fat Duo Duo spicy marinade, you can buy and eat and then study the imitation

Question 9: how to do a good job of brine brine, is the initial processing and blanching of raw materials in the matching brine cooked dishes. Now the production technology is introduced as follows:

First, the preparation of brine

The preparation of brine is the first key to good brine. Marinade preparation is good or bad, will directly affect the color and taste of brine quality 6 marinade can be generally divided into red marinade, yellow marinade, white marinade three categories.

1. Red marinade. 20 grams of star anise, 20 grams of cinnamon, 50 grams of orange peel, 8 grams of cloves, 20 grams of sennet, 20 grams of peppercorns, 15 grams of fennel, 20 grams of allspice, 20 grams of ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red chili peppers, 150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1,000 grams of wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 50 grams of sugar, 200 grams of refined salt, 100 grams of MSG, 100 grams of hot peanut oil. 250 grams, 100 grams of monosodium glutamate, bone broth 12 kg.

Method: ① strawberry with a knife to crack, cinnamon with the back of the knife knocked into small pieces, licorice cut into thick slices, scallions pull knot, ginger with a knife to shoot loose, dried red chili peppers cut into segments. ② star anise, cinnamon, Chenpi, cloves, mountain nai, peppercorns, fennel, allspice, grass berries, ginger, licorice, dried red chili pepper together in a spice bag, the bag mouth tied securely. ③ the spice bag, onion knots, ginger pieces, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, bone broth together into the marinade pot, mix well.

2. yellow brine juice. Yellow gardenia 150 grams, fragrant leaf 100 grams, 50 grams of shennai, 25 grams of pepper, 50 grams of ginger, 25 grams of sand nuts, 150 grams of fried garlic, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1,000 grams of yellow wine, 250 grams of cooked canola oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of fine salt, bone broth 12 kilograms.

Preparation: ① yellow gardenia use knife to shoot crack, celery tie knot, ginger use knife to shoot loose. ② the yellow gardenia, the fragrant leaf, the mountain nai, the pepper, the good ginger, the sand nut, the deep-fried garlic kernel, the deep-fried fresh tangerine peel into the spice bag, the bag mouth ties securely. ③ will spice bag, celery knot, ginger pieces, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt, bone broth together into put brine pot, mix well.

3. White marinade. Star anise 60 grams, 50 grams of Yamana, 25 grams of pepper, 25 grams of nutmeg, 50 grams of Chenpi, 50 grams of leaves, 25 grams of Angelica dahurica, 150 grams of green onions, 150 grams of ginger, 1,000 grams of wine, 1,000 grams of white soy sauce, 120 grams of salt, 100 grams of monosodium glutamate, bone broth, 12 kilograms.

Method: ① scallions pull knot, ginger pat loose with a knife. Star anise, shennai, pepper, white nutmeg, Chenpi, incense leaf, dahurica into the spice bag, bag mouth firmly. ② spice bag, onion knot, ginger, water wine, white soy sauce, refined salt, monosodium glutamate, bone broth together into the brine pot, mix well.

The above recipe is suitable for brining 10 to 12 kg of raw materials (families can reduce the number of seasonings proportionally to the number of raw materials).

4. Preparation of marinade should pay attention to matters. ① spices, salt, soy sauce dosage should be appropriate: too much spice, into the dish medicine taste, color black; spices too little, into the dish aroma is not enough. Too much salt, in addition to the taste of the dishes "dead salty", but also make the dishes tight, shriveled; salt is too little, the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product is dark and ugly; too little soy sauce, the taste is not fresh.

② selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful condiments, do not use easy to fade spices.

③ marinade should not be boiled beforehand, should now be prepared for use, so as to avoid the aromatic flavor of the condiments in vain evaporated, but also to save fuel and time.

Second, the raw material brining before processing 1. Animal raw materials in the slaughter process, must be removed from the remaining hair and dirt. Intestine and belly should be fine salt, starch scratch clean. Tongue, belly should also be slightly scalded with boiling water, scrape the white membrane with a knife.

2. Preliminary knife processing. Meat into 250 ~ 1000 grams of blocks; intestines into 45 ~ 60 cm long section; liver into 500 ~ 600 grams of blocks; tripe into 1000 grams of blocks; other offal is not changed. Poultry and dried tofu, etc. do not need to re-knife.

3. blanching treatment. Where the need to brine animal raw materials, should be blanched first before being used for brine. Otherwise, the raw materials in the bad taste, blood stains will be mixed into the brine, so that the brine taste bad, porridge, and very easy to fermentation blistering and deterioration, difficult to preserve. Raw materials without blanching treatment and directly into the brine pot made out of dishes, the surface with blood foam, the appearance is not beautiful, the taste is very bad.

The blanching process is to put the raw materials into the pot of water, blanch to break the raw, fish out, wash with water to remove the dirt foam. If the raw material odor is large, ...... >>

Question 10: How to make the best marinade delicious, the best marinade home practices Main Ingredients

Duck Claw

g

Lotus Roots

g

Chicken Gizzard

g

Supplemental Ingredients

Onion

g

Anise

2

cinnamon

1

dried chili pepper

more g

pepper

more g

garlic ginger

2-3g

salt

3 spoons

Steps

1. I bought chicken gizzards, duck feet, lotus root and eggs

2. Wash the ingredients and boil them in cold water. Fish out the foam from the pot to wash clean

3. ingredients dry pan fried

4. main ingredients and ingredients together into the rice cooker, add the beer and cook it in the boiling water to cook slowly into the flavor.