How to adjust the marinade of marinated meat?

The four main spices in the marinade form a "flavor axis": the first smell of the aroma comes from the cinnamon, when consumed in the mouth is tasted in the grass fruits, and cloves and lemongrass belong to the "back of the mouth". After mastering this axis of flavor, you will be able to do what you want when mixing the brine spice packet.

Sichuan style brine

<raw materials>

100 grams of dried chili peppers, 10 grams of peppercorns, 50 grams of ginger, 100 grams of scallions, 30 grams of star anise, 10 grams of Sannai, 10 grams of cinnamon, 10 grams of fennel, 10 grams of fennel, 10 grams of grass nuts, 5 grams of cloves, 10 grams of sand nuts, 10 grams of grass beans.

<Method I>

1, dried chili peppers de-tipped and deseeded and cut into knots; ginger cleaned and patted; shallots selected and cleaned and cut into segments; strawberry patted and seeded; and then star anise, cinnamon, cloves, nuts, rows of grass, etc. together in a pot with water to soak for 10 hours, fishing out the draining, rock sugar into the pot to stir fry into the color of sugar; Fresh soup mixed into the brine pot, on the fire boiling to be used.

2, frying pan on a small fire, injected into the mixture of 1000 grams of oil burned to two or three percent hot, will be soaked spices and cumin, chennai, grass, such as Doukou into the pot, dip frying for about 30 minutes out of the flavor, the pot was poured into the boiling pot of marinade.

3, net pot heavy on the fire, injected into the mixture of 1000 grams of oil burned to forty-five percent heat, first into the ginger, shallots burst incense, then into the dried chili peppers and peppercorns, change the fire to fry until the oil color is red and spicy flavor, and then poured into the brine pot.

4, and then halogen pot into the salt, soy sauce, chicken essence and sugar color, change to a small fire to keep the pot of marinade boiling and not boiling, so simmer for about 4 hours, that is, into the oil brine.

<method two>

1, onion pat broken cut, ginger, celery are pat broken, onion cut pieces to be used.

2, the pot into the vegetable oil burned to ninety percent heat, successively into the onion, ginger, onion and celery fried to golden brown, hit the slag without, wait until the oil temperature drops to five or six percent heat, and then the hot oil into the stainless steel bucket containing patty cake chili pepper stirring, into the place after two or three days to hit the patty cake chili pepper in the barrel, that is, the oil into the brine semi-finished products.

3, the remaining spices into the pot of boiling water for about 6 minutes, drain. Pot into the semi-finished brine oil on the fire until 40% hot, down into the boiled spices, open a small fire to slowly refine the flavor, away from the fire to soak for 2 days, beat the spice slag, that is, to get brine oil.

Modulation of oil brine should pay attention to matters

1, modulation, a variety of large pieces of spices should be soaked in water, so that you can remove some of the bitter and astringent taste of spices, as well as some of the spices themselves contain undesirable pigments. To ensure that the flavor of the oil brine marinade is fresh and colorful. In addition, because of the grass fruit flavor more in its shell, so before using its seeds can be removed.

2, spices and dried chili peppers should be separately into the pot frying. The reason is that the fried spices can only use lower oil temperature (to make its spicy ingredients slowly melted out), so as to achieve the desired results; and frying dried chili peppers, the application of higher oil temperatures, because it can make the oil brine color red, spicy flavor highlights.

3, the selection of fats and oils should choose cooked vegetable oil and refined oil half. Cooked vegetable oil color is darker, but the adhesion is stronger; refined oil is the opposite, lighter color and adhesion is weaker. Therefore, the two can be used together to complement each other's strengths and weaknesses. The color and adhesion of the oil brine to achieve the best results.

4, the modulation of halogen avoid using animal fats and oils, with animal fats and oils a little cooler, it will be condensed on the surface of the finished product, affecting the beauty of the dishes.

5, the modulation of the addition of soy sauce should be less than more. Because the addition of soy sauce only play a role in assisting the role of color, too much will be salty, and ultimately affect the quality of the brine dishes.