What is usually marinated before cooking pork? 20

Before cooking pork, it is generally marinated with salt + white pepper + chicken essence + sugar + light soy sauce + cooking wine (Longfei cooking wine) + starch for 15 to 20 minutes.

The method is as follows: 1. First cut the pork into thick slices, pat the meat loose with the back of the knife, put a vertical and horizontal knife on the meat, cut it into centimeter-square dices, add egg whites and a little starch, and mix well.

2. Put the mixed pork into warm oil (four or five hot) and fry it, use chopsticks to move the pork to separate it, fry it for about 2 minutes, and then remove the pork.

3. Cut the chili pepper into minced pieces, put it into the oil pot with ginger slices, green onion and garlic, fry it first, then add cooking wine, soy sauce, sugar and a small amount of vinegar, fry until the sugar dissolves, pour in the pork, fry for half a minute, and pour some sesame oil when it comes out of the pot.

Your method is basic, but you can also add cooking wine (to remove the flesh), pepper (to improve freshness), starch (to make the meat more tender and not firewood), you can usually watch more ** programs for cooking, and the general meat processing is almost the same.

To marinate pork, use salt, soy sauce + chicken essence + shredded ginger, add starch, and it is best to add some pepper and cooking wine.

A little salt + white pepper + chicken essence + sugar + light soy sauce + cooking wine (Longfei cooking wine) + starch.

Marinate for 15 to 20 minutes.

Soy sauce, cooking wine, starch, salt, that's generally it.

With soy sauce, thirteen spices, cooking wine, a pinch of salt.

With Maggi fresh soy sauce + chicken essence + shredded ginger.

How to marinate fresh pork to make it delicious:

Generally speaking, according to the amount of our seasoning recipe: 200 grams of meat, in a thin slice state (the kind bought in the supermarket), as long as it is marinated for about 30 minutes, cut into thumb-sized squares, marinated for about 1-2 hours; Whole pieces of fresh pork, marinated for about 4-8 hours.

How to marinate pork:Pork marinated is a good choice, and there are many ways to marinate pork, first you can cut the pork into slices, and then pat it horizontally with the back of a knife, and then choose to put it in a bowl. Add soy sauce, salt, and monosodium glutamate to the bowl, as well as sugar, green onions, and ginger, grasp firmly, and marinate for 4 hours.

Take out the marinated pork, add chili powder, and continue to grasp evenly, this time you need to continue to marinate for more than 8 hours, so that the pork can be completely flavored.

Cut the pork into thin slices, and then add conditioning for marinating, the choice of seasoning is more, we can choose according to our own taste, generally speaking, put the meat slices in a bowl, and then add an appropriate amount of salt, oyster sauce, cooking wine, you can also add ginger powder, cumin powder, soy sauce, chili powder and chili oil and other condiments. After stirring well, marinate for about 1 hour.

Nutritional value:Cured meat has a certain nutritional value, there is a lot of protein in cured meat, and the fat content is relatively high. And it can be found in cured meat, because the fat content in it will be reduced after the appearance, so it is still a good choice, and pork is very rich in vitamin B, which can make our body feel more powerful.

At the same time, pork can help us provide various fatty acids necessary for the human body. Because pork is a sweet meat food, it can help moisturize yin and dryness, and can also provide our body with heme, which is also rich in cysteine to promote iron absorption, which can help improve the problem of iron deficiency anemia, but the salt content in cured meat is relatively high, so you can't eat too much.

How to marinate pork deliciously.

Material. Ingredients: 10 kg of pork belly with skin.

Ingredients: 100 grams of chili powder, 20 grams of Sichuan pepper powder, 10 grams of pepper powder, 50 grams of five-spice powder, 100 grams of salt, 2 catties of craft soy sauce, 1 kg of mash.

Method. 1. When buying pork, you should choose pork belly with skin, or elbow meat, cut into more than 2 catties, easy to eat, and don't wash the meat.

2. Use a wok, add it to 50% heat, put the chili powder, pepper powder, pepper powder, five-spice powder and salt into the wok and fry over medium heat until fragrant, let it cool and set aside.

3. Spread the mash evenly on the meat pieces, spread a thin layer, and then evenly and thinly spread the fried spices on the meat pieces, put them in a large basin, and marinate for 2 days.

After the day, pour the soy sauce into the pot of marinated meat, the soy sauce is best all over the meat, after marinating for 2 days, turn it over, and turn the meat pieces below to the top, so that each meat piece can be marinated evenly, and marinate for another 2 days.

5. In this way, the time is marinated for a total of 6 days, take it out, first spread a few thick old newspapers on the indoor floor, let the meat pieces drip soy sauce water at home, and then put the meat pieces outdoors to let the natural air dry, and after 40 days, you can eat.

6. When eating, wash the meat pieces, then cut them into 2 small pieces, put them in the steaming compartment and steam them to eat, it is best not to boil them, they will lose their fragrance after boiling, and steam them in a general steamer for 30 minutes.

7. After the meat is steamed, cut it into thin slices when it cools a little, and eat it directly, the taste is very fragrant, the color of the meat is very good-looking, the skin of the meat is dark red, the fat is transparent, the lean meat is dark red, especially the aroma, you can't help but salivate when steaming.

1.When marinating the meat, first add a spoonful of chicken powder, which has a unique powder texture, which can quickly and evenly cover the surface of the meat, which can give the meat more protection, and can also lock the meat juice well, making the meat slices more tender and juicy. 2.

Then add an appropriate amount of cornstarch and water, and then grasp the batter with your hands to make the meat slices more tender and juicy. 3.Finally, add sesame oil to seal the oil, which can better lock the moisture of the meat slices after sizing, so that the meat slices can be more tender and juicy after being full of elasticity.

4.After marinating the meat slices for 10-15 minutes, you need to heat the pan with cold oil, and wait until the oil temperature is three or four percent hot, so as to ensure that the meat slices are elastic, tender and juicy. 5.

After the meat is cut, you need to use a small amount of water and starch, marinate it for at least 10 minutes, and then choose to add cooking wine, soy sauce, sugar, salt, etc.

I usually marinate the pork in advance with a seasoning, you can cut the pork into a thickness of about two centimeters, not too big.

Then put in cooking wine, light soy sauce, dark soy sauce, and the taste is very fresh, you can put a little bit of sugar to taste, of course, you can't miss the pepper, spice and bay leaves, if you like to eat spicy, you can put a little pepper when pickling, so that the taste will be more spicy and sour.

The marinating time is best about five hours, and it can be kept in the refrigerator compartment, especially in the summer, and it will taste better when it is placed in the refrigerator.

1. Warm rice water soaking method: rice water contains a lot of starch, which can well handle the fat of smoked meat, so before eating bacon, you can soak it in warm rice water for about half an hour, so that the processed bacon will be delicious.

2. Boiling method: In fact, in addition to bacon, there is another method, that is, directly boil the bacon in water, directly put the bacon in the water and boil it, cook for about 5 minutes, so that the bacon is not only clean, but also the smoke and saltiness will be reduced, so that the bacon will be fried, it is really delicious.

How to make bacon.

Bacon is not difficult to make, it is made by adding condiments such as peppercorns, fennel, sweet noodle sauce and other condiments to the pork belly through the process of pickling, steaming, and smoking. Many people regard bacon as bacon, in fact, it can also be said that bacon is a general term, including bacon that is marinated and then air-dried and bacon that is marinated and smoked, that is, bacon. In other words, compared with ordinary bacon, bacon has undergone the process of smoking in addition to salting and drying.

Nutritional value of smoked meat: Smoked meat is rich in high-quality protein and essential fatty acids, and provides heme and cysteine to promote iron absorption, which can improve iron deficiency anemia, and has the effect of nourishing kidney and blood, nourishing yin and moisturizing dryness. In general, smoked meat is mostly stored in the refrigerator, so it can be stored for about three to five years.

Do not marinate before boiling pork, copy the pork with water, and then pour an appropriate amount of water into the pot, then pour in the ingredients, bay leaves, cinnamon, meat buckles, pour in the taste of the very fresh, pour salt according to your own taste, etc., and simmer slowly over low heat, so that the stewed pork will be delicious, and the boiled pork does not need to be marinated.

How to marinate the pork before boiling it to be delicious, first blanch the pork with boiling water. Then cook the blanched meat directly in the pot. Put on the ginger.

and large ingredients. Just cook the meat until you stick your chopsticks into the skin and plug it. Then remove the meat.

Just sprinkle salt on the meat.

During the steaming process of pork, a lot of fresh substances are released. Cut the meat into larger pieces, the fresh substance will be lost a little slower, a little less, to ensure the original fresh taste, first stew over high heat, and then cook over low heat:

To boil pork, you should first lock in the protein in the meat with high heat, and then simmer it slowly over low heat to ensure the taste of the pork.

Water should be added at one time, and less water in the middle:

When stewing pork, be sure to fill up the water at the beginning, avoid adding water halfway, and if you must add water, add boiling water as well.

In boiling pork, how to marinate it to be delicious? Its practical use is not pickled, the original flavor of the marinated meat can not be revealed, the aroma and tender original flavor of the original taste are blanched with water, and it is good to cook directly.

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When many people cook pork, they will find that the pork does not taste very good. Sometimes, either the meat is old or the taste is very woody. But the pork we ate at the restaurant was very tender.

Actually, it has a lot to do with the marinating of pork. However, if you try to marinate pork, you will not be able to grasp the correct method. So, how do you marinate pork to make it tender?

How do you make pork tender?

1. The choice of raw materials is very important. Depending on the cooking method, the meat parts are different, and it is not possible to make stir-fried dishes with sliced meat or shredded meat with rich tendons. To put it simply, pork loin is the most ideal ingredient for stir-frying, followed by lean meat on the front shoulders and lean meat at the back.

2. Cut against the grain: The meat purchased from the market can generally clearly see the texture of the meat, and different meats have different requirements in terms of cutting. For pork, it should be cut in reverse lines, or it can be cut diagonally.

3. Marinate with cornstarch before stir-frying: For most dishes of stir-fried meat, marinating it with cornstarch and rice wine before putting it in the pot will be more tender. Before stir-frying, cut the meat and put it in a vessel, add cornstarch (or meat tenderizer), cooking oil and appropriate seasonings, stir well before putting it in the pan, and the fried meat will be tender and juicy and not tough.

4. Frozen pork can be thawed with high-concentration brine: Frozen pork can be thawed with high-concentration brine, and the meat is tender after cooking. Frozen pork cannot be thawed with hot water.

Defrosting with hot water will cause the pork to lose some of its protein and flavor substances, and will also form propionaldehyde, which is a strong carcinogen. Choosing to thaw frozen pork in brine can shorten the thawing time and keep the pork tender.

5. Shake a few times in boiling water: Put the cut meat slices in a colander, shake them a few times in boiling water, and when the meat just changes color, start the water, drain the water, and then put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious.

6. Beer and dry starch to adjust the paste: The meat slices are mixed with beer and dry starch to hang the batter, and the fried meat slices are tender and refreshing.

7. Add egg whites: first cut the pork into shredded meat or meat slices, then take an egg, knock a small opening, let the egg white flow out, drip it in the bowl containing the meat, stir evenly and let it sit for about ten minutes, and then fry it in the pot.

8. Add a spoonful of cooking oil and mix well: In the shredded pork, add a spoonful of cooking oil and mix well, let it sit for a few minutes and stir-fry, which can also solve the problem of how to fry your pork to be tender.

9. Fruit juice tenderness: Papaya, kiwifruit, pineapple and other fruits contain natural tender meat ingredients, which can not only play a better tender meat effect, but also allow everyone to avoid eating too many food additives. The method of tenderizing the meat of the fruit juice is simple and easy, first peel the papaya, kiwi and pineapple respectively, use the beater to form a fine slurry, add it to the corresponding meat, stir evenly and marinate for 20 minutes.

10. Add mustard: Cut the meat into 4cm square pieces, clean it and put it in a container, add 2 tablespoons of mustard, mix well, and put it in the refrigerator for 12 hours. Remove the meat pieces and rinse the mustard off the surface with running water and cook normally. It is processed in this way and then stewed.

1. Ingredients: appropriate amount of plum meat.

2. Seasoning: appropriate amount of cumin powder, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of green onion and ginger, appropriate amount of salt.

3. First of all, wash the appropriate amount of pork and plum meat.

4. Then cut into large pieces and put them in a basin.

5. Then add an appropriate amount of light soy sauce.

6. Add an appropriate amount of salt afterwards.

7. Then a spoonful of sugar.

8. Add an appropriate amount of oyster sauce.

9. Then add an appropriate amount of green onion and ginger slices.

10. Finally, sprinkle with your own ground cumin powder and stir evenly to marinate for at least two hours.