What ingredients can be marinated, and what ingredients are marinated

1. What ingredients can be marinated?

1.Vegetarian dishes that are often marinated are, fungus, bean curd, mille-feuille, oil-baked peanuts, white radish, vegetarian base, lotus root, dried tofu, shiitake mushrooms, and boiled peanuts with five spices.

2.The more common meat dishes were: pork head meat.

Pig ears, pig liver, pig heart, pig tail, salted duck.

Spiced chicken, roast duck, duck neck, duck wings, duck feet, pig intestine.

Chicken wings, chicken feet, pig tongue, pork feet, pork belly, beef tendon, spiced beef, salted goose, chicken thighs, beef tendons, etc.

Second, the brine spice formula.

The more common ones are star anise, cinnamon, pepper, sweet pine, cumin, white cole, meat coar, and sand kernel.

bay leaves, male cloves, female cloves, sand ginger, licorice, grass fruit, pepper, earth dragon.

Monk fruit, coriander seeds, angelica.

Thyme, Lingcao, patchouli, agarwood, angelica, citrus aurantium, cumin, licorice, Sannai, comfrey, ginkgo seeds, etc.

3. Precautions for marinated vegetables.

1.In addition to the seasoning recipe of the braised vegetables, the raw materials of the braised vegetables should also be particular. For example, pork chops should be selected to pass the quarantine to remove the first 5 ribs and the ribs after the large chops. To use without bruising.

Fresh, bright red or dark red shiny in color, and slightly damp and odorless on the outside. (You can also refer to this method when you buy pork).

2.You don't need to throw away the soup after making it every day, because the older the soup is, the more flavorful it is, so it should be stored properly. It can be used directly the next day, but it should be noted that after using it every day, the sediment in the braised soup should be removed, and the soup should be boiled once.

And boil it once a day before use to prevent the soup from spoiling.

3.Especially in the summer, it is easy to breed bacteria, so be sure to bring the soup to a boil. After a while, you have to taste the taste of the braised soup, if it becomes salty, you can add some water to it, and then you have to adjust the flavor again, so that it can be delicious.

Ceramic utensils and stainless steel are the best storage utensils for storing braised soup, and cannot be placed on wooden utensils.

Except for vegetables and watery ingredients, other ingredients can be marinated.

If you really don't know what ingredients can be marinated, you can go to the marinated vegetable shop to see which one you like to eat, and you will go back to marinate which one you sell.

The things that can be marinated are: eggs, chicken, tofu, beef, duck neck, etc.

1. Egg land belt.

Braised eggs are a home-cooked dish made with eggs. There are many varieties of braised eggs, the most common being spiced tea eggs. It is to boil the eggs first, without peeling the eggs, but just gently crack the eggshell and put it in the marinade that disturbs the cong with five-spice spices and tea leaves.

2. Chicken. Braised chicken is a traditional poultry product in Guangdong Province, among which it is best made in Guangzhou. This kind of braised chicken can be made in restaurants, canteens, and families, and it is delicious and palatable, and it is quite popular.

3. Tofu. Braised tofu is a local famous dish, belonging to Hunan cuisine (Wugang, the capital of braised vegetables in China is the most famous), as a home-cooked dish, simple to operate, suitable for a wide range of people.

4. Beef. Braised beef refers to the beef processed by the method of marinating, after being cooked thoroughly, the color is brown and yellow, the surface is shiny, there is no burning, no teeth, the sauce is fragrant and delicious.

5. Duck neck. Duck neck is one of the traditional famous foods in Hunan, Hubei, Sichuan, Jiangxi and other places. Also known as braised duck neck or sauce duck neck, it first originated in the Dongting Lake area of Changde and Yueyang in the Qing Dynasty, and spread to Sichuan and Hubei through the south of the Slow Ying Lake, and has become popular all over the country in recent years.

Cooked food with braised vegetables is one of the traditional Chinese delicacies, usually made from meat, vegetables or soy products. Here are some common braised cooked dishes:

Braised pork: Braised pork is one of the common cooked foods of braised vegetables, including braised pork, beef, mutton, etc., with a fragrant taste and soft texture, which is very suitable for rice.

Braised tofu: Braised tofu is a traditional braised vegetable cooked food with a soft texture and delicious taste, which can be eaten with rice or noodles.

Braised duck neck: Braised duck neck is a traditional braised vegetable cooked food with a delicious taste and rich flavor, which can be eaten as a snack.

In short, there are many types of cooked braised vegetables, and they vary from region to region and taste. You can choose different lo-mei businesses according to your taste and preferences.

There are fire-boiled, large intestine, small intestine, pork lung, pork belly and other ingredients. Braised boiled is also known as braised fire, which is a very traditional local snack in Beijing. The history of boiling can be traced back to the Guangxu period of the Qing Dynasty.

From the very beginning, the royal court dishes have been passed down to the people, and after continuous improvement, they have become famous traditional folk snacks.

How to eat: Braised and boiled fire is very popular among Beijingers. Burn the tic-tac-toe knife, cut the tofu into triangles, chop small pieces of small intestines and lungs, scoop a spoonful of old soup from the pot and pour it into the bowl, and then add some garlic, chili oil, tofu milk, and leek flowers.

A hot bowl was served, the fire, tofu, and lungs sucked up enough soup, the fire burned through but not sticky, the meat was rotten but not bad, and the most flavorful was the small intestine. The intestines are crispy and soft, the taste is thick but not greasy, and there is no peculiar smell. Occasionally, when I eat a piece of white meat, it is even more fatty.

Because it is an old soup, if you feel that the soup is a little salty, you can ask the store for some boiled water to mix into the soup.

Braised fire is a traditional snack in Beijing! The main ingredients are: pork intestines, pork lungs, fried tofu, roasted, garlic juice, bean curd, soy tofu, chili oil, etc.! You can also add: pork belly and other ingredients! It is a popular snack item now.

Braised pork is a famous local traditional snack in Beijing, which is made by putting together roasted, stewed pork intestines and pork lungs and buying a bowl of staple food.

There is also a legend about the boiled meat, it is reported that during the Guangxu period, because the Su meat boiled with pork belly was very expensive, so people used pig's head meat and pig water instead, and after the spread of folk cooking masters, it evolved into the current boiled fire.

Braised and grilled food is very popular among Beijingers, and the most mellow flavor is the small intestine. Because the stew in many places is old soup, some young people may not be used to the taste of old soup, so they can add some boiled water to dilute the taste.

The main ingredients for stewed pork intestines and pork lungs are not very difficult to prepare. First of all, prepare salt, rice wine, vinegar, star anise, cinnamon bark, Sichuan pepper, ginger, bay leaves, dark soy sauce, flour, rock sugar and main ingredients.

The pig intestines are repeatedly washed with salt, rice wine and vinegar, and rinsed with warm water. Put water in the pot and blanch the pork intestines.

In another pot, add boiling water, star anise, cinnamon bark, Sichuan pepper, ginger, green onion, bay leaves, rice wine, tangerine peel, light soy sauce, dark soy sauce, dried chili pepper, etc., bring to a boil over high heat, and marinate the sausage over low heat.

The flour is kneaded into a dough and let go for a while, the dough is rolled out into round slices and cooked. Cut the marinated small intestines, put them in a small pot, and fry them with Pixian bean paste. Then add the pork lungs and tofu to simmer, and finally add the pork intestines to boil.

Pork lungs, large and small intestines, pork belly, baked cakes, fried tofu. Garlic juice, chili oil, vinegar, leek flowers, soy tofu.