How to make meat soaked in soy sauce and what condiments to put in it

Marinate with soy sauce and some thirteen spices!

Pork can be soaked in soy sauce for a long time, creating a unique ingredient. When the time comes, you will find that it has an extra sauce aroma, which is richer and purer than ordinary sauce and meat dishes. Pork can be soaked in soy sauce for a long time, creating a unique ingredient.

When the time comes, you will find that it has an extra sauce aroma, which is richer and purer than ordinary sauce and meat dishes. Blanch the pork in a pot of boiling water, then put it in a hot pan and stir-fry star anise, ginger slices, and garlic for 5 minutes to burst the fragrance, then put in the blanched pork, add soy sauce and potatoes, then add an appropriate amount of water, simmer for 10 minutes on high heat, and then turn down the heat and simmer for 20 minutes.

Put soy sauce, wine, sugar, salt, monosodium glutamate and other seasonings together in a large container and stir evenly, and then put the cut pork into it to soak thoroughly, and keep turning it over during the soaking process, so that the flavor of the condiments is completely integrated into the pork. When the temperature is high, it will deteriorate in three to four hours, and in winter, it can be left at room temperature for seven or eight hours without breaking, and it is easy to break after a long time. If you're going to marinate pork in soy sauce, it's winter and you can store it for about seven or eight hours, <>

Meat, unlike pickles, cannot be soaked for a long time. In fact, most of the ingredients, left for a long time, will be prone to spoilage, if there is a surplus of pork, whether it is raw or processed, you can put it in a fresh-keeping bag, put it in the refrigerator freezer, pork can be soaked in soy sauce for a long time, depending on what kind of pork dish you want to do. Similar to light soy sauce chicken, pork in sauce, sesame oil chicken, dark soy sauce pigeon ......They are all different dishes formed by the pickling of ingredients and sauces.

Grasp the sense of proportion of the ingredients.

It can be soaked for 2 to 5 days, if it is made of soy sauce meat, it also needs to be air-dried, if not, it is not recommended that you soak it for a long time, and pay attention to identify whether the meat has deteriorated before eating. Wipe dry with cold water before putting in soy sauce. Soy sauce should be made with natural fermented raw soy sauce (light soy sauce), not inferior synthetic soy sauce.

In this way, the pork soaked in soy sauce has a unique flavor as long as it is simply cooked and seasoned.

1.Peel the pork belly and prepare sliced ginger and garlic; 2.Add the pork belly to the second pot head, cooking wine, light soy sauce, ginger and garlic for marinating, and be sure to marinate thoroughly.

3.Take out the well-soaked meat and hang it on a string to dry in the sun for 5-7 days. 4.

When eating, steam for 20 minutes and slice after cooling.

First of all, we should put the soy sauce in a pot and boil it, and then put the cooked meat into the soy sauce to soak for about a week, during which time no air will enter.

The production method is very simple, first prepare the pork belly, then marinate it with seasoning for 15 minutes, then heat the oil in the pot, pour in the green onions, ginger and garlic and stir-fry until fragrant, add the appropriate amount of condiments, and then put the meat into the pot and stir-fry evenly.

What seasoning to put in the cured meat, it depends on your taste, preferences, and where you are from the place to choose. For example, Sichuan's practice: sweet noodle sauce, tender meat powder, salt, chicken essence, monosodium glutamate, sugar, five-spice powder, chili noodles, ginger, green onions, cooking wine.

The general seasoning required for cured meat is: Sichuan pepper, star anise, salt, wine, and glucose.

The practice of curing meat.

Ingredients: 500 grams of pork, a spoonful of salt, a tablespoon of cooking wine, a tablespoon of dark soy sauce, a tablespoon of light soy sauce, two spoonfuls of thirteen spices, and an appropriate amount of tender meat starch.

Method: 1. First of all, wash the pork.

2. Then, cut the pork into shreds, not too fine, and then drain the water.

3. Add salt, dark soy sauce, light soy sauce, cooking wine, thirteen spices and starch.

4. After the seasoning is placed, directly grasp and knead and mix well with your hands.

5. Cover with plastic wrap, let it absorb the flavor, and marinate for about 20 minutes.

Precautions. 1. It is best to prick the meat with a bamboo skewer and a small eye, so that it will be easy to taste.

2. Octagonal. Allspice. Bayberry. It is best to dry the pepper and other dry ingredients in the pot, so that the flavor of these materials will easily dissolve during the pickling process (if you like spicy pepper, the same can be said above).

3. It is best to press it with a stone during the pickling process. In a container for curing meat. Be sure to let the sauce cover the meat.

The marinating method of soy sauce meat.

Ingredients: 1 piece of fresh pork belly.

Seasoning: light soy sauce, dark soy sauce, cooking wine, chili, star anise, bay leaves, cinnamon, Sichuan pepper powder, sugar.

How is soy sauce meat marinated, and how to do it.

1. Wash the pork belly and poke some small holes in the meat with a sharp tool to make it easier for the seasoning to penetrate.

2. Put all the seasonings in a container and stir well.

3. Put the pork belly into the prepared seasoning.

4. Dip the whole body of the meat with seasoning.

5. How is soy sauce meat marinated, marinated for a day and night, and the meat should be turned over every two or three hours halfway.

6. The marinated meat is hung outside to dry, and the dryness is hard enough to pinch it by hand until it can't be pinched.

Intimate suggestions: 1. Soy sauce must be dark soy sauce, and it is best to use *** order;

2. The soy sauce meat is marinated for enough time, and the appearance must be air-dried, so that the skin and lean meat of the finished product are dark red, and the fat meat has a sense of transparency.

3. In order to make the meat flavorful, you can make a few shallow cuts on the thickness of the meat. Don't cut off the meat.

4. How is soy sauce meat pickled, don't throw away the soy sauce after the first marinade, and add some seasoning after boiling, you can continue to marinate;

5. The finished soy sauce meat must be hung in a cool place to air dry, pay attention not to stick together, and turn it every day to avoid the shady side cannot be air-dried;

6. When drying soy sauce meat, do not expose it to the sun, let alone rain it, it is easy to grow mold;

7. Once the surface of soy sauce meat is tightened, it can be eaten. Don't dry it for a long time, about 7 days, after a long time, there is too much dehydration, and the lean meat tastes firewood, which is not delicious;

Answer: How to make soy sauce meatStep 1: How to make pure milk hand-pulled toast Step 1: Prepare 2 catties of pork belly with skin in three layers and soy sauce sauce (put 100 grams of light soy sauce in a pot.) 30 grams of dark soy sauce. 30 grams of rock sugar.

1 star anise. 3 bay leaves. 20 peppercorns.

10 grams of ginger slices. Cook 2 tablespoons of cooking wine over medium-low heat, turn off the heat and let cool thoroughly). Step 2 Preparation of Pure Milk Hand Tear Toast Step 1 Place it separately on the grid rack to dry, remember not to wash it with water, unless you want to use the meat to blow the water and not feel distressed.

Step 3: How to make pure milk teared toast Step 1: Put the dried meat into a ceramic basin, add 30ml of white wine to the cold soy sauce juice, mix well, and pour it into the basin, and then keep stirring so that the meat is evenly coated with the sauce. Step 4: How to make the pure milk tear toast Step 1: Seal it and put it in the refrigerator for three days, turning it every morning and evening. Step 5space Preparation of pure milk hand-pulled toast Step 1: After marinating for three days, take out the pork belly, cut holes on each piece of meat with the tip of a knife, thread it with cotton thread, tie a slipknot, and hang it in a ventilated place to air dry.

Step 6: How to make pure milk hand-pulled toast Step 1: If the temperature is low, you can put it in the sun to cool (the temperature must be below 15 degrees to make) for about seven days. Step 7: Preparation of Pure Milk Teared Toast Step 1: Look at the dark red color of the meat, the surface is completely dry, there is a little oil, press and feel the elasticity inside, and the soy sauce meat is completed. Step 8: How to make pure milk pulled toast Step 1: Wash the boiling water, steam it in a pot for 20 to 30 minutes, then you can take out the slices and put it on a plate to enjoy.

Soy sauce, like vinegar, wine, sugar, salt, honey, and other substances, has no expiration date. Of course, the premise is that it is genuine, naturally dried, without any additives, and not counterfeit. In other words, none of them spoil.

The reason is very simple, bacteria can't live inside, pork can not be soaked in soy sauce for a long time, soy sauce has a high salt content, long-term soaking will generate nitrite, carcinogenic, general ingredients, marinated with soy sauce, it will be about an hour to soy sauce, wine, sugar, salt, monosodium glutamate and other seasonings together into a large container and stir evenly, and then put the cut pork into it to soak, soak the process to keep turning, so that the flavor of the condiments is completely integrated into the pork.

Pork can't be soaked in soy sauce for a long time, and it will spoil in three to four hours when the temperature is high, and it can be left at room temperature for seven or eight hours in winter, and it will be easy to spoil after a long time. If you plan to marinate pork in soy sauce, it can be stored and soaked for 2 to 5 days in winter, and if it is made of soy sauce meat, it also needs to be air-dried.

In fact, most of the ingredients, left for a long time, will be prone to deterioration, if there is pork leftover, whether raw, or processed, can be put into a fresh-keeping bag, put in the refrigerator freezer, minus 18 below low temperature storage, so that the storage time will be longer. Pork can be soaked in soy sauce for a long time, depending on what kind of texture you want to make pork dishes. Similar to light soy sauce chicken, pork in sauce, sesame oil chicken, dark soy sauce pigeon ......They are all different dishes formed by the pickling of ingredients and sauces.

Pork is very common in life, there are many methods, whether it is fried with vegetables or stewed meat, it tastes very good, and it is not bad to add some seasonings, especially soy sauce, soy sauce will be added in order to be colored, but this will also have an impact on the taste of pork.

Pork can be soaked in soy sauce, can be made into sauce meat, the taste is also very good, but can not be soaked in soy sauce for a long time, generally in winter to make soy sauce meat plus soy sauce plus other seasonings, such as: cinnamon, sugar, wine, salt, fennel soaked in two or three days to dry up.

First of all, you have to buy some pork or beef, then go home and clean it, boil the oil in the pot, pour all the meat into it, and then put in some ingredients, especially the soy sauce must be put more, and then boil for about an hour, and when the soup is almost gone, you have to turn off the heat. In this way, soy sauce pickled meat is made, and many people like to eat it very much.

The method of soaking meat in soy sauce is to first put the meat in a steamer and steam it, then put the steamed meat aside, sprinkle some chopped green onions, and then pour the mixed soy sauce on top of the meat, so that the soy sauce soaked meat is ready.

We first prepare the soy sauce and meat, then wash the meat, boil the water, put the meat in it and cook it, take it out after cooking, cut it into small cubes, then pour the meat and soy sauce into the pot, and slowly boil it over low heat.