How to marinate meat in sauce

Question 1: How to marinate pork in sauce, how to make pork in sauce 1

Wash the pork first, and dry the surface water with kitchen paper towels.

2

Then cut into long strips, the soy sauce meat air-drying will reduce the size of a lot, so do not cut too small.

3

Thread a string through one end of the strip.

4

Hang in a cool, airy place for a day and a night to remove any moisture from the meat.

5

On the second day, you can feel the meat drying out significantly.

6

The key to the flavor of each family's meat is the marinade. The key is the different marinades. There are no rules about what to put in and how much to put in, it's all up to the individual.

The most traditional meat marinade is just soy sauce, but I wanted to try a salty-sweet flavor, so I added sweet noodle sauce and barbecue sauce.

7

The ratio of soy sauce to sweet noodle sauce and barbecue sauce is basically 2:1:1. Add two tablespoons of white wine, which is more flavorful than cooking wine.

The salt is not necessary at all.

8

Mix all the ingredients well, it is the marinade with the sauce. The amount depends on the meat;

Place the meat in a large enough container and pour in the sauce so that the meat is completely immersed in it.

9

It is recommended that you can use these oversized containers, which are airtight, but be careful to wash and dry them in advance, and do not have oil or water in the container.

10

Put a little pepper.

11

And then put a little big spices.

12

Seal the container completely and place it in the refrigerator.

The marinade time according to personal taste, like the taste of light can be three days, like salty mouth can be marinated for a week, but no matter how long the time, in the middle of the meat should be taken out and turned once.

I marinated for about five days, and I feel that the saltiness is more moderate.

13

Once marinated, it's time to start drying the meat in the sauce.

My practice is to take it to the terrace without glass cover during the day, sunbathing if there is sun, air-drying if it is cloudy, and then receiving it in the kitchen at night and hanging it in a ventilated place.

14

The drying time of the meat in the sauce is directly related to the size and thickness of the meat, and it takes at least ten days and half a month, and the way to judge is to press the softness and hardness.

I don't like the hardness of the sauce, even after steaming, it's still not very good, so I basically mastered the surface of the meat has become hard, but press up to the inner part is still a little bit soft, even if it's done, so the softness of the feeling is more moderate.

15

Do a good job of the sauce meat should be bright shiny date red, almost black, meat firm, uniform color.

16

Soy sauce meat has many ways to eat, stir-frying, making buns, and even wrapping meat dumplings can be, the simplest way to eat is to steam on the pot, so that you can also best taste the original flavor of the rich sauce.

At the bottom of the plate spread some dried plum, steamed meat can absorb the special aroma of plum, more delicious.

17

Slice the meat in the sauce and spread it on the plate.

18

Steam on the pot for 10 to 15 minutes, you can do as I do, while steaming rice will be placed on the top layer of the rice cooker sauce meat, rice steamed when the meat is also fragrant, very convenient.

19

Doing the sauce meat is like a test, until the moment of the mouth, you can not really know whether the salty, soft and hard is appropriate.

Look at this plate of meat in the sauce in a flash by our family of three swept away, it seems to be able to play a good score.

20

The remaining meat can be cut into large pieces and wrapped in plastic wrap.

21

Place in an airtight container and refrigerate for a long time. It is very convenient to take out a piece when eating.

Tips

Soy sauce meat must be done in winter ah, now this hot weather in the country can not be done, otherwise all the deterioration of long white hair. The best way to do this is to wait until after the winter solstice, and then choose a few consecutive days of low temperatures, but the weather is sunny to dry, so you can eat on the Spring Festival.... >>

Question 2: How to make meat with sauce How to make meat with sauce How to make meat with sauce Ingredients

Pancake (to have fat and lean kind), sweet noodle sauce, soy sauce, soy sauce, soy sauce, icing sugar, star anise, cinnamon, and clean cotton rope

Methods

1. Meat and meat wash clean. Soak in soy sauce, yellow wine, star anise and cinnamon for more than 24 hours. Tie the meat tightly with cotton rope and dry it.

2. You can make more at a time and keep it in the refrigerator.

3. When eating, slice the meat and steam it.

Question 3: How to make homemade meat sauce Meat sauce

Ingredients: Ingredients: raw materials:

Fresh sandwich meat 3 kg, 150 grams of salt, a moderate amount of high-quality soy sauce.

Preparation: (1) cut the meat into long strips of about 1 kg, scrape the hairs on the skin, wash off the blood, drain the water.

(2) rubbed with salt on the top of the meat, to be uniformly smeared, marinated for 1 to 2 days, fishing out and draining the brine.

(3) put the meat in the container, pour soy sauce (you can also add fennel, peppercorns, cinnamon and other spices in soy sauce), the amount of soy sauce to submerge the meat is appropriate, soak for about 4 to 5 days can be fished out.

(4) the sauce meat hanging in the sun for a day, until the surface of the meat shiny oil, and then hang in the shade to air-dry. The meat can be stored for 3 to 4 months.

Characteristics: (1) soy sauce meat can be boiled, steamed food, but the flavor of steamed food is strong; in addition, it can also be sliced and fried with other plant-based raw materials, such as asparagus fried soy sauce meat, sautéed soy sauce meat with scallions, and so on.

(2) The meat brine can be left behind and then used for meat sauce, can also be used to soak chickens, ducks, geese, etc., made of soy sauce chicken, soy sauce duck, soy sauce goose.

Question 4: How to make soy sauce meat Soy sauce meat

Ingredients

2,000G of pentapods, 350G of soy sauce, 500G of white wine, 10G of salt, 100G of sugar, star anise, tangerine peel,

Methods

1. All the ingredients except white wine into the pot to boil and then let cool. (After boiling, the salt and sugar can be dissolved, and the spices can better emit flavor.)

2. Pour in the white wine and mix well, then submerge the pork. (Pork does not have to wash, direct marinade, so not easy to bad, but also more original flavor, eat when then soaked and washed. If you must wash, then wash must be fully dry before marinating.)

3. After marinating for 2-3 days, hang it in a ventilated place for 10-15 days and it will be ready to eat. (The meat should be turned over every other day while marinating to ensure an even marinade.)

Five Spice Sauce Meat

Ingredients

Three pounds of five pancakes, soy sauce, soy sauce, yellow wine, rock sugar, 1 section of ginger, 3 slices of spices, 1 piece of grasshopper, 1 piece of cardamom, two pieces of dried chili pepper, 3 star anise, 10 pieces of peppercorns, 1 tablespoon of white wine

Directions

1. All the seasonings are placed together and boiled for 15 minutes, then turn off the heat and wait for a thorough cooling (two hours).

1. Put all the seasonings together and cook for 15 minutes.)

2. Wash and dry the meat, put it into the seasoning soup, cover with plastic wrap and marinate in the refrigerator for three days, turning once a day to even out the flavor.

3. Will marinate into the flavor of the meat out of the dry, fall and winter with a rope tied to hang in the cool air drying for three days. Spring and summer with chopsticks empty on the plate, not covered with plastic wrap in the refrigerator air-drying for more than four days. When eating, steam for 40 minutes over medium heat and then slice.

Pork in sauce

Ingredients

2000 grams of pork, 500 ml of June Fresh Soy Sauce, 100 ml of dark soy sauce, 50 ml of beer, 20 ml of white wine (to increase the aroma of deodorization), 2 Chinese spices, 2 slices of cinnamon, a handful of fennel, a little dried chili pepper, 3 slices of ginger, 3 plums, 1 spoon of sugar, chicken seasoning

Method

This is the first time that I have seen this product in the market, and I've never heard it mentioned. p> Pork washed, all materials into a large pot and mix well

Pork into a large pot, so that each piece of sauce on one side, and then every 4 hours to turn over again, so that the meat can sauce evenly flavored, so that a *** sauce 2 days and 2 nights can be, and then each piece of steel wire threaded up to the balcony to dry, the weather is good if the general 3 - 7 days can be brought to eat steamed

Question 5: Should I use dark soy sauce or light soy sauce to marinate the meat? Old soy sauce is generally used for coloring, soy sauce flavor than the old soy sauce flavor, advocating the use of soy sauce, can be slightly put how much less.

Question six: Sichuan sauce meat marinade method A, choose the skinned thigh meat and skinned pork is best, buy a large piece of whole meat, cut their own pieces, you are Sichuan people should know how to cut good-looking. If you want to eat at the time of convenience, in the marinade before the first pig hair and what to scrape clean.

Second, seasoning: fried salt, currant, sugar, sweet flour sauce, pepper, five spice powder, soy sauce, chicken essence (decide for yourself whether to put).

Third, meat cut, with half of the crankshaft wine and five spice powder coated evenly meat. (Five spice powder should be less) into the basin marinated for 8 hours.

Fourth, frying salt, pepper, soy sauce (for color, or not), 2/3 of the noodle sauce, chicken essence, 1/2 of the sugar to mix well, coated meat. Marinate for 3 days, turning well once in the middle.

Fifth, the meat out to dry for a week (winter), the meat surface is almost dry. Pay attention to often turn over to check, prevent rain, foggy days is best to take back to the house.

Six, drying a week after the start of the brush sauce, five spice powder, sweet flour sauce, sugar, wine mixing brush. The second time in four or five days and then brush, drying can be eaten.

Seven, a pound of meat, the approximate ratio of salinity, sweetness, sauce according to personal taste to add. 30 grams of wine, 25 grams of salt, 20 grams of sugar, 3 grams of five-spice powder, 120 grams of sweet flour sauce.

I hope you eat what you want to eat Sichuan sauce meat.

Question 7: Who can say Hangzhou sauce *** body marinade method It should be done only in winter, because the air is dry and the humidity is small in winter. First of all, cut the five-flower meat into long strips about five centimeters wide, hang up and drain for spare. Take a bucket, put star anise, cinnamon, sesame leaves, green onions, ginger, grass nuts, garlic, dried chili, Huyang soy sauce bag on the line, a little yellow wine, add water, sugar, monosodium glutamate, pepper. Put on the stove to boil seasoning, must be small fire for a few minutes, soy sauce more but not too salty. Sauce soup cooled into the meat immersed in marinade for about three days, fishing up daily sun, if the amount of large, you can add a small amount of nitrate, and maltol, to increase the flavor,

Question 8: the practice of soy sauce meat, soy sauce meat how to do delicious, soy sauce meat home cooking practice ready-made soy sauce meat seasoning. Generally a bag of seasoning can marinate about 6 pounds of meat.

Buy 6 pounds of meat (fat and lean with skin is best)

A bag of sauce with about 2 money of pepper (that is, a quarter of a tael of pepper) and about four taels of sugar (note that it is calculated on the basis of 6 pounds of meat, the amount of a bag of material).

Put it in a pot and mix well. Add the sugar so that it is not too salty.

Spread the sauce evenly over the surface of the meat. Put it in a pot to marinate. Usually marinate for 5 days, note, turn it every day to make the flavor even.

After marinating for 5 days, put the meat on a string and hang it in a ventilated place. When the meat is blown to 80% dry (if it is too dry, it will be too salty), the sauce is ready.

Question 9: the way to do the sauce meat [raw materials] skinned pork 1000 grams of white wine 25 grams of soybean soy sauce 250 grams 1, pork first knife cut into a one-inch wide a long strip, and then washed and dried; 2, pot of white wine and soy sauce mixed into the pork rows of good compaction pressure, marinated for a day the next day and then turn over so that analogous to every day turn over a week can be taken out of the draining, hanging in the shade. Air-drying. Pickled meat practice is very simple, like sausage and pickled salted meat, whether it is delicious and experience related, generally also after the winter solstice to do days soon after New Year's Eve when you can eat. Can be directly sliced and steamed to eat, but also can be done as a side dish like Dutch beans fried soy sauce meat ......