Will the cooked meat be salty if it has been put in the old marinade? Or remix the brine

Cooked meat will become more flavorful when it is kept in the old marinade, but it may also cause the meat to become saltier. It mainly depends on the saltiness of the old brine and the soaking time.

First of all, from the perspective of the ingredient list, in order to prevent meat products from becoming too salty in the old marinade, the amount of salt can be controlled in the appropriate amount during the marinating process. Although the old marinade already has a salty taste, in order to avoid the meat products absorbing too much salt, the amount of salt in the marinating process can be appropriately reduced. In addition, some sugar or sweetener can be added during the marinating process to neutralize the saltiness of the old marinade.

Secondly, from the point of view of the production steps, the following measures can be taken to avoid meat products becoming too salty in the old marinade:

1.Soak in moderation: While the longer you soak, the more flavorful the meat product will be, over-soaking may cause the meat to become salty. Therefore, the soaking time should be reasonably controlled in the marinating process and adjusted according to the specific situation.

2.Timely recooking: During the marinating process, recooking at the right time can prevent the meat side from absorbing too much salt. Cooking can make all sides of the meat product evenly contact the old marinade, so as to achieve a better flavor effect.

3.Don't reuse the broth: Repeated use of the broth can cause the broth to become saltier and saltier. Therefore, after each marinade is completed, the old marinade should be discarded, and the marinade pot should be cleaned before reconcocting a new marinated soup.

4.Drying: After the marinade is completed, the meat products are taken out of the old marinade and dried in a ventilated place for a period of time to make it taste more delicious. Drying also allows the moisture in the meat product to evaporate, thus avoiding becoming too salty during preservation.

In short, in order to prevent the cooked meat from becoming salty in the old marinade, you can control the list of ingredients and the preparation steps. First of all, reduce the amount of salt and add sugar or sweetener in the list of ingredients to neutralize the saltiness of the old marinade; Secondly, in the production step, it is necessary to reasonably control the soaking time, re-cook in a timely manner, avoid reusing the braised soup and drying to reduce the saltiness of meat products.

If the marinade is very salty, then the longer the soaking time, the longer the deeper the meat product will be, the saltier it will be, and the deeper the flavor will be. Therefore, after the meat products are marinated, they need to be soaked in the braised soup for several hours to make the taste better enter.

There are two reasons why the braised pork broth is getting saltier and thinner, the first is that there is too much salt, and the second is that the broth is not constantly renewed. The reasonable range of salt in the marinade is 10 grams of salt (about two grams) per 500 grams of marinade, and if it exceeds 12 grams, the braised pork stock will become saltier and saltier. First put a large piece of old rock sugar (white sugar is fine), gradually burst the pot, wait for all the sugar to melt, wrap it in the meat, the meat is shining, add a little dark soy sauce king (in order to make the color key key), and add light soy sauce.

Stir-fry well, so that each piece of meat is evenly coated with light soy sauce. If the braised pork is too salty, it can be stir-fried with white rice and other ingredients to give you a salt flavor.

Here's how to do it: Preparation: 2 raw eggs, appropriate green onions, 1 bowl of leftover porridge, appropriate oil, 5 matsutake mushrooms, appropriate braised pork, and a sausage.

First to clear the braised broth, first to tell you about the internal structure layout of the braised broth, we generally use it several times after the braised broth is divided into 4 parts, from top to bottom: the first layer of brine oil, the second layer of blood water residue, the third layer of marinade in the real sense, the bottom layer of bone residue or meat foam sediment.

Since the marinade is accompanied by everyone's continuous de-marinating, the various ingredients in the marinade will become more and more thick, so we must use warm water, not large bone broth or so-called large bone broth. This is the right way to maintain the marinade. The braised pork broth is getting saltier and less fragrant, generally because it is used to make lo-mei too many times, and the water and soup are also digested and absorbed by fresh vegetables and meat, and the soup will naturally become salty when it is less.

Spices are one of the best flavors of braised vegetables, its function is very large, can not be ignored, so after adding water, it is necessary to pay attention to adding the appropriate amount of spices to give freshness, only in this way, the marinade of the sauce will not become lighter and lighter, on the contrary, the taste should be more and more delicious and mellow, the marinated meat is too salty, you can add an appropriate amount of water and white sugar, cook for a few minutes on medium and low heat, and the juice can be dried if the marinade is too salty, and you also need to moderately increase the time of soaking. In this process, care must be taken to ensure that the soup does not have to become sour. In the summer, you can put the soup soaked in lo-mei in the refrigerator to keep it fresh.

I think you can just boil the braised pork in clean water and then put it back in the braised soup so that it doesn't get too salty.

Sweetened If the marinated pork is too salty, you can add some sugar to it and recook it. Sugar can neutralize the saltiness and make the marinated meat taste less salty.

In this case, you can add some water to dilute the braised soup, and then cook it for a while to make the braised pork not so salty.

Pickled vegetablesBack to the pot, be sure to use hot water. Moreover, when returning to the pot, be sure to cool the ingredients thoroughly, otherwise, the ingredients will be very easy to spoil.

Put the marinated bacon into the pot, and put the ginger, chives, star anise, and cinnamon in the pot.

Add an appropriate amount of water, bring to a boil over high heat, simmer for 30 minutes, boil the brine well, cool and soak the bacon in the marinade for 24 hours. Mix the remaining marinated goods with appropriate seasonings, add an appropriate amount of water to boil into brine, then cool it thoroughly, and put the salted goods (some of which are also dried) into the marinade. This is called re-marinating, which can make the pickled salty goods more flavorful and tasty.

How long does braised pork need to be cooked before it is cooked:An hour and a half or so. Pork should be boiled in water in advance and out of the water, remove the dirt, it takes about half an hour, at this time the pork only needs to be boiled seven minutes cooked, but because the pork is relatively large, so the time is relatively long.

The pork should also be boiled in brine for about an hour to make the pork taste good, and be careful to slow cook it over low heat.

If the processed braised vegetables are too salty, you can scoop out the braised soup and mix it with cold boiled water, and put the overly salty braised vegetables into it and soak it for a while. The percentage of braised soup and cold boiled water is adjusted appropriately according to the saltiness of the braised meat. If the marinated vegetables are too salty, you also need to increase the soaking time moderately.

In this case, care must be taken to ensure that the soup does not have to change its flavor and quality. If it is summer, you can put the soup soaked in lo-mei in the refrigerator to keep it fresh. You can first make some big bone broth (big bone broth is the soup boiled from the bones of the child) and put it into the braised soup you did before, and then put some fried sugar in it (note: don't put anything else) at most put some fish sauce in to enhance the flavor.

Then put the salty lo-mei into the boil for about 2 minutes, the second way is to boil in white water for 2min, but there is no good way to do the above methods, and the color of the fried sugar is not good. Hit a little braised soup out Put water dilution, light taste, boil the braised soup to boil, put the braised soup and cook for two or three minutes, keep the water boiling on the fire, taste the braised soup The soup is still very salty, add a little white sugar and aged wine, if the braised soup is not enough, add the old braised soup seasoning, and then the braised soup is stuffy in the braised soup for 10min. Lo mei is a general term for cold food dishes in cooking, and it is a well-known home-style stir-fry in various regions.

Lo-mei is divided into 9 series, including red brine series products, salt-baked series products, spicy series products, wild pepper series products, candidate series products, sauce flavor series products, five-spice series products, seafood series products, and cold vegetable products. It is pickled, wind-dried, boiled or sauced, solved by knife work, simple packaging, you can take it, characterized by dry fragrance, crisp, soft, smooth, no soup, non-greasy, bright color, easy to take, easy to carry, deeply loved by everyone. China's lo-mei is broad and profound, with a wide variety of varieties and different tastes, and has been constantly surpassing and developing in its unique way.

It has a particularly large reputation among Cantonese cuisine, Hunan cuisine, Shandong cuisine, and Shandong cuisine, and at the same time, regardless of the big city or countryside, its footprints can often be seen when looking around the hotels, restaurants, streets and alleys. The marinade has one characteristic: as long as you thoroughly follow the proportion and method given by the teacher, the taste of the first pot can be the same as that of the teacher.

However, the real problem of marinade is in the middle and late stages, and there will be many problems that occur after several times of marinade, such as the marinated broth becomes black, salty, faded, mushy taste, and tasteless.

The best thing to do is to add water to neutralize the brine and simmer for another 10 minutes so that the meat is not so salty.

I think you can boil the braised pork in clean water so that the saltiness can be boiled.

You can choose to add a little water to remedy it, and then cook it directly, repeating it two or three times or so so so that it will not be so salty.

Cured bacon does not need to be re-marinated.

Extended Materials. Ingredients: pork belly, salt.

Procedure: Remove all the bones as the bone marrow is prone to deterioration.

Cut the meat into pieces (about three catties), divide each piece into four or five strips, and rub all the surface of the meat with fine salt.

Layer into the jar or jar, sprinkle some fine salt on each layer when you put it, and finally cover the cylinder mouth tightly.

Do not open for a week. Ten days later, take it out and hang it in the house to dry. After drying, you can put it in a dry jar, and sprinkle some fine salt and chili noodles when you put it. Such bacon can be kept for half a year to a year.

The marinated meat can also be marinated after drying.

However, after the cured meat is dried, the meat needs to be washed first to remove the salt. If the braised meat is too salty, you can add an appropriate amount of water and sugar.

Cook over medium-low heat for a few minutes, then drain the soup over high heat.

Braised pork is also called braised vegetables.

It is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine. Sichuan halogen is the most common in the country, mostly red halogen, Chaoshan area.

Braised pork is the most famous and has gone abroad.

Braised pork is mainly served with spices.

Add more water and recook to dilute the salt, otherwise you will eat it with rice, and the last one will be stir-fried with other dishes.

Add water and simmer for a while to dilute the salt in the meat, it will be much better.

The braised pork is too salty, this can be diluted with some boiled water, so that it is more delicious and not too salty.

If the braised pork is too salty, you can add some water and cook it again, or with some vegetables, you can combine the taste, and it won't feel so salty.

Founder of Luyu incense brand Creator in the field of food.

The pickled vegetables are too salty, which may be caused by too much salt in the old soup or re-marinated back into the pot.

To solve the problem that the marinated vegetables are too salty, you can scoop out the marinated soup separately and mix it with cold boiled water, and put the salty marinated vegetables in it to soak for a period of time. The ratio of braised soup to cold boiled water is adjusted according to the saltiness of the braised vegetables. If the marinated vegetables are too salty, the soaking time should be extended appropriately.

In this process, care must be taken to ensure that the braised soup does not become sour and spoiled. If it's summer, you can put the soup soaked in the marinated vegetables in the freezer to keep it fresh.

What else can I do? Chew more, it's hard to throw it away!

If you want to make salted fish and salted meat quickly desalt, the correct way to do it is. Add an appropriate amount of table salt to the water, stir to make light salt water, and then rinse the prepared food in it. Although it is said that it is originally a salted fish, and it is not saltier to soak in salty water, in fact, the principle is not like this, because there is a difference in concentration, so there is no way for the surface tissue to penetrate, so the internal salt will also flow smoothly from high concentration to low concentration, so it can be released soon, and the salty taste will become lighter.

For those with a dry and hard texture and a strong salty taste, pickled products. In order to accelerate the infiltration of water and salt analysis, you can soak the salted fish and salted meat in the light salt water, and then add some alkali, with the help of alkali on the relaxation of protein, you can relieve the saltiness of cured bacon a lot, which can be a common method in our lives to help you alleviate the problem of being too salty.

If the brine is salty, you can put potatoes to know the slices, the potatoes can absorb salt, and do not damage the original flavor of the soup, you can peel and cut into slices, and put a slice in a minute until the saltiness of the soup is suitable. Don't cut the potato slices too thinly so that they don't get rotten.

The specific method of brine is as follows:

Ingredients: 20 grams of green onions, 20 grams of ginger slices, 20 grams of chili peppers, 2 grams of bay leaves, 4 grams of cinnamon, 3 grams of grass fruits, 2 grams of Qingqi, 3 grams of cinnamon branches, 5 grams of star anise.

Seasoning: 4 tbsp sugar, 6 tbsp soy sauce, 1 tsp pepper powder, 2 tbsp rice wine.

1. Use a knife to crush the grass and fruit, and the sweetness can be released when it is stewed.

3. Turn the heat to high, add the green onion, ginger slices and chili pepper, and stir well.

4. Pour in 3 bowls of water, mix well and cook until large.

5. Add 2 tablespoons sugar, soy sauce, pepper and rice wine.

6. After the water boils, answer the laurel leaves, cinnamon bark, broken grass fruits, green japs, cinnamon branches, star anise, and boil to become marinade.

7. The homemade brine is ready.

OK. The old soup with marinated meat becomes nutritious due to the release of protein, and it is actually a soup stock.

of another form. As long as the braised meat broth is not too long and has not deteriorated, it can be used to make braised meat again or other purposes. Generally, when marinating pork, some special spices such as star anise and cinnamon will be added to the soup.

Sichuan pepper and so on, so that the soup is rich in a unique and thick aroma, when cooking some fishy, peculiar smell of raw materials, such as pork liver, pork belly, beef tongue.

Mutton, chicken offal, etc., add an appropriate amount of braised pork soup before it comes out of the pot, which can not only suppress the fishy smell, but also change another flavor for ordinary dishes.

Although the old soup of braised pork is very useful, it is not universal for all dishes, and the flavor of the marinade is too strong, which is not suitable for fresh vegetarian dishes. For example, stir-fried shredded potatoes.

Stir-fried vegetables with shiitake mushrooms, stir-fried shrimp, etc., once these dishes are sticky with a little lo-mei, they are not so fresh.