How do you make kimchi brine? How long is it appropriate to soak the braised vegetables

It is better and more comprehensive to study in professional training institutions.

1. How long does it take to soak the lo-mei before it tastes.

3-4 hours.

The longer the lo-mei is brewed, the more flavorful it will be. Therefore, the freshly made lo-mei is not in place from color to taste, so it needs to continue to soak in the marinade for 3-4 hours, so that the marinated dishes are delicious. In fact, if the marinade is well adjusted, the longer it is soaked, the better it tastes.

Therefore, if you marinate vegetables at home, you can soak them more, put them on the plate when you eat, and continue to soak them in the marinade if you don't finish eating.

2. Which ingredients are suitable for making lo-mei.

1.Meat dishes. Making lo-mei with meat dishes is the most common, and it is also the hottest one sold in many braised vegetable shops, so it should be said that it is indispensable to invite guests to eat on various holidays or at home.

Now the braised vegetables are not only delicious, but also have many varieties, such as the braised beef, braised pig's trotters, braised duck feet, braised chicken, etc., these braised vegetables look particularly attractive, and the taste of the braised vegetables is also very good.

2.Soybean.

In fact, all kinds of dishes marinated with soy products are also very delicious and nutritious, such as braised dried tofu, braised roasted bran, braised chicken, braised shutters and so on. The dishes marinated with these soy products are still a little like meat when eaten, which is quite delicious. For some people who don't like to eat meat dishes, this kind of marinated vegetables marinated with soy products is very appetizing.

3.A variety of seasonal vegetables.

Lo-mei, made from various seasonal vegetables, is also very popular. For example, braised kelp, braised enoki mushrooms, braised lotus root slices, braised potato slices, etc., are particularly delicious, especially after adding various spices and chili peppers to it, it tastes more refreshing.

For example, the four pieces are already half-cooked after the water is produced, and then put them into the boiling brine, because of the heat sealing of the oil on the brine, even if the fire is turned off immediately, the meat and bones will fall apart within an hour. Usually 4 pieces, poultry out of the water after rolling down the brine, that is, turn off the fire for 30 minutes. Soy products are fried and then soaked in brine directly.

Summary. Hello, kiss, I am honored to answer for you: how to make braised vegetable flavored water Spices:

10 star anise, 10 grams of cinnamon, 30 grams of cumin, 10 grams of cloves, 10 grams of tangerine peel, 2 grams of licorice, 10 grams of Sichuan pepper, 10 grams of Kaempfera. Seasoning: 120ml of soy sauce paste, 120ml of soy sauce, 8 cloves of garlic, 2 green onions, 20g of rock sugar, 20g of rice wine, 5 slices of ginger, 2 dried chili peppers, 8ml of sesame oil.

Method: Put the spices into a spice bag, add 1500ml of water to the pot, soak all the seasonings in the pot for 15 minutes, then heat and boil to bring out the fragrance.

Hello, kiss, I am honored to answer for you: how to make braised vegetable flavored water Spices: 10 star anise, 10 grams of cinnamon, 30 grams of cumin, 10 grams of cloves, 10 grams of tangerine peel, 2 grams of licorice, 10 grams of Sichuan pepper, 10 grams of Kaempfera.

Seasoning: 120ml of cracked soy sauce paste, 120ml of soy sauce, 8 cloves of garlic, 2 green onions, 20g of rock sugar, 20g of rice wine, 5 slices of ginger, 2 dried chilies, 8ml of sesame oil. Method:

Put the spices into the fragrant trace bag, add 1500ml of water to the pot, soak all the seasonings in the pot for 15 minutes, then heat and boil to bring out the fragrance.

Tofu skinCut the tofu skin into long pieces, put it in the boiling marinade, and marinate it over low heat for 15 minutes. 2.Spiced tofuPut the dried tofu into the boiling marinade and marinate over low heat for 20 minutes.

3.Shredded kelpPut the shredded kelp into the boiling marinade and marinate over low heat for 15 minutes. 4.

Split the 100-leaf tofu into two, put it in a boiling marinade, and marinate it over low heat for 20 minutes. 5.Black tofu Put the black bean curd into the boiling marinade, marinate it over low heat for 20 minutes, slice it when eating, and then blanch it slightly with the marinade, the taste will be better.

6.Wash the eggs and clean the skin, add water to the pot, the water should be submerged over the eggs, add a little salt, boil over high heat, then turn to low heat and cook for about 10 minutes, remove and soak in cold water, then peel off the eggshell, put it in the boiling marinade, marinate on low heat for 20 minutes, turn off the heat and simmer for 10 minutes.

Summary. 1.Wash the spices and spices and set aside.

2.Cook fresh soup, if you braised beef, cook some fresh soup with beef bones, such as braised pork, cook some soup with pork bones, which will make the braised dishes more fragrant. 3.

Wrap the spices, ginger, and green onion in gauze, put them in the boiled fresh soup, add an appropriate amount of cooking oil, and then cook for 20 minutes without covering the lid, and then change to low heat and cook for 60 minutes (whether the marinated vegetables have a taste or not, half of the reason is whether the marinade is boiled well or not). 4.Finally, seasoning and coloring, the seasoning is generally salt, pepper, and the color can be modulated with red yeast rice and sugar, it is not recommended to use dark soy sauce, and it is difficult to preserve the brine with dark soy sauce.

5.Ingredients, generally beef, chicken, pork and other relatively large ingredients, need to be marinated for more than 3-6 hours, blanched, and then put into the brine, so that the flavor can be quickly tasted, and there is no fishy smell. 6.

Marinated dishes, at least should be soaked in brine for more than 3 hours before eating (completely marinated ingredients, need to wait for the brine to cool before putting in), and finally cut the plate, with the right sauce, it becomes a cold dish.

1.Wash the above spicy liquid hole material and set aside. 2.

Cook fresh soup, if you braised beef, cook some fresh soup with beef bones, such as braised pork, cook some soup with pork bones, which will make the braised dishes more fragrant. 3.Wrap the spices, ginger, and green onion segments in gauze, put them in the cooked fresh soup, add an appropriate amount of cooking oil, and then cook for 20 minutes without covering the lid, and then change to low heat and cook for 60 minutes (whether the marinated vegetables are marinated or not, the reason for the half-dried liquid is whether the brine is boiled well or not).

4.Finally, seasoning and coloring, the seasoning is generally salt, pepper, and the color can be modulated with red yeast rice and sugar, it is not recommended to use dark soy sauce, and it is difficult to preserve the brine with dark soy sauce. 5.

Ingredients, generally beef buried meat, chicken, pork and other relatively large ingredients, need to be marinated for more than 3-6 hours, blanched, and then put into the brine, so that the flavor can be quickly entered, and there is no fishy smell. 6.Marinated dishes, at least should be soaked in brine for more than 3 hours before eating (completely marinated ingredients, need to wait for the brine to cool before putting in), and finally cut the plate, with the right sauce, it becomes a cold dish. Thanksgiving.

The first time I made kimchi, there was less brine, and there was no submerged vegetables, how to remedy it?

Hello dear. If the brine is less and the dish is not flooded, the following remedies can be tried:1

Prepare some extra brine: Make some extra brine to cover all the pickles. The recipe of the new brine can be adjusted according to the proportion and taste of the original brine.

2.Add an appropriate amount of rock aura: If you don't have enough brine, you can add some water to keep the ratio of vegetables and brine balanced.

If the brine is insufficient, the marinating time can be extended to allow the dish to absorb the flavor of the brine more fully. By placing the kimchi in the refrigerator, the marinating time can be extended to a few days or more. 4.

Cut the vegetables into thin pieces: If the brine is not enough, consider cutting the vegetables into smaller pieces so that the vegetables are more likely to absorb the flavor of the brine during the pickling process. Regardless of the remedy, it is important to take care to maintain hygiene and ensure the quality and safety of the pickles.

Summary. Hello dear, help you find the result, the first time to make kimchi, less brine, no remedies for flooding vegetables: 1

3.The dish can be placed in a smaller container so that less brine can be added. 4.

The first time I made kimchi, there was less brine, and there was no submerged vegetables, how to remedy it?

Hello pro-nucleus, help you find the result, the first time to make kimchi, less brine, no remedies for flooding vegetables: 1More brine can be added to make sure the dish can be completely submerged.

The remedy is very simple, just add a little more liquid to the brine. First, pour the brine into the container, then put the vegetables in the container, make sure that the brine completely submerges the vegetables, and finally add the seasoning, stir well, and then put it in the refrigerator to refrigerate, and after refrigerating for a while, you can enjoy it. The above is all my stuffiness, I hope to be able to help you!