The marinade is very fragrant, the dish is not fragrant, what should I do if the marinated vegetable

It's a matter of time, you can leave it for a while after you make it, or you can marinate the ingredients before making the marinade.

The marinade should not taste fragrant, and the aroma proves that the taste is light. Let's add more ingredients. Also, after cooking, it should be simmered or soaked for a period of time before it can absorb the flavor.

Marinate before marinating. After the fire boils, change to a small fire, and boil slowly

The main problem is the fire, try to make the fire as small, the fire will volatilize all the fragrance when the fire is big.

The biggest reason why the marinated vegetables are not fragrant enough is that the old brine has not yet formed. This generally appears in the brine caused by the fact that the number of braised meat is too small, the umami of the raw materials and the flavor of spices are not integrated with the braised soup, the soup is light and not heavy, and the braised vegetables are not fragrant enough. There are many factors involved, but in general, there are several reasons:

The ingredients are not authentic; The simplest, but most important, "saltiness" is not enough; "Soul Incense" didn't understand what was going on; insufficient brine; The selection of halogen, if you don't understand the situation and don't understand the formula, most of the marinade packages on the market can be used. Don't be superstitious about anything"Exclusive secret ingredient"。Only the formula of traditional Chinese medicine that cures diseases and saves lives is exclusive and top secret.

<>The most important thing in braised vegetables is the heat, there is an old saying"A high fire is called boiling, and a low fire is called marinating"。Braised meat dishes should be put into the pot separately according to the size of the dish and the maturity time. Vegetarian dishes are generally blanched for a while.

Lizi once secretly asked the boss, why your braised vegetables are so fragrant, the boss said that it is actually very simple to make fragrant braised vegetables, as long as the recipe is mastered, what is fragrant. First of all, a good formula is definitely the result of continuous improvement over several generations. It's rare for someone to create it on a whim.

It depends on whether the lean part of the pork is tender and shiny in color. Whether the fat part is white and shiny, not mixed with blood. 2.

Whether it feels elastic when touched by hand, and whether the pork can quickly rebound and return to its original shape when pressed. Similar braised vegetables, fat intestines, intestinal oil to go less, fragrant, do not like to eat too greasy, you can pick clean, braised duck and goose, more fragrant, but also choose slightly fatter ingredients. The sixth method uses dark soy sauce for coloring, and we know that dark soy sauce is particularly dark in color.

Pour the dark soy sauce into the brine, boil it with the ingredients to be marinated, and soak it for a period of time to give the marinated dishes a darker color.

The braised pork is not fragrant enough, and there are many factors involved, but in general, it is due to the following reasons: 1. The ingredients are not authentic; 2. The simplest, but most important, "salt taste" is not enough; 3, "Soul Incense" didn't understand what was going on; 4. Insufficient brine oil; 5. The heat during marinating is not well mastered; 6. The simmering system is not in place. Let's focus on these 6 points to introduce a few specific places that need to be paid attention to if you want to marinate meat to make it fragrant when marinating ingredients.

First, the braised food is the foundation, the ingredients are not authentic, the braised meat naturally has no fragrance throughout the ages, all gourmets for the evaluation of food, the first thing they care about the most, is the fresh and authentic ingredients, which is fundamental. No matter how skilled the cooking is, you can't make it truly delicious without authentic ingredients. Some people may say that ordinary ingredients taste just as good if they are cooked with good seasonings, but don't forget that good seasonings, such as soy sauce that comes out of natural fermentation of soybeans for 180 days, are also good ingredients.

I always feel that the dishes marinated by myself are not fragrant enough, because the seasoning is useless, so I try to buy the whole material for the seasoning, and then use a crusher to break it and put it in the bag, so that the taste is more fragrant.

The reason is that you put too little spice in the marinated meat, and there are not enough types of spices.

Because of psychological reasons, you always feel that your skills are not in place, so you feel that you are not doing well.

It may not be very perfect in the combination of seasonings, and braised vegetables are very important for seasonings, and the proportion is also very important.

Because there are a lot of spices or additives in the braised dishes sold outside, and the ones that are operated at home are only simple seasonings, and they are not as technically as good as the chefs of the restaurants.

My personal opinion is as follows:

1.The ratio of spices to soup may not be well mastered. This is very important, if you have a problem with the recipe of the brine spice, then no matter how much you do, it is impossible to make your brine taste good. Personally, it is recommended to choose a good recipe, which is the first step for you to make a good stew.

2.The salinity is not well controlled. Salt can be said to be the king of flavors, the salt taste is light, it will not be able to suppress the fishy smell of the meat itself, and the salt taste will suppress the fragrance if it is heavy, so it will be more rich to make the marinated dishes not salty and not light, that is, your marinated soup can be slightly salty, the marinated soup is salty, and the saltiness of the marinated meat will generally be just right.

3.It is recommended to separate the brine for different categories, so as to better grasp the salinity and avoid different saltiness. It is also possible to control the marinating time of the marinade to control the saltiness.

4.The time of the marinated vegetables in the brine is insufficient. The reason why we should marinate vegetables on low heat is mainly to make the marinade taste and not too cooked or boiled, so we should turn on low heat and let it slowly cook and taste.

After marinating, it is best to continue to soak in the brine for about 1 hour, the thicker the meat, the longer the soaking time, when the fragrance completely penetrates into the marinade, the natural fragrance will be strong.

There are two possible scenarios.

1. Lack of spice flavor.

One is that the ratio of the total amount of spices to raw materials is insufficient, and the total amount of spices should account for between 1% and 2% of raw materials. For example, the proportion of spices in the marinated meat is about the same, and this proportion can remove the fishy fragrance. The second is that the spices in the spice bag are not well matched.

Different raw materials correspond to different spices. For example, beef likes star anise, cinnamon, cumin, etc. However, to suppress the fishy smell of beef, it is necessary to add angelica, sand kernels, long peppers, etc., and finally use grass fruits, tangerine peels, cloves, etc. to add aftertaste.

2. Lack of heat and time.

The braised pork is generally colored over medium and high heat first, and the heat is continued to make the braised soup tumble, and the water vapor evaporates to take away part of the peculiar smell. Then change the heat to low and simmer for about dozens of minutes to make it taste fragrant. Leave it on overnight and use it.

My halogen dish technology, simple operation, no additives, are pure plant marinade, no messy materials, you can use it with confidence.

First, the pretreatment of ingredients.

There are many types of vegetarian dishes, and there are bitter and astringent vegetarian dishes, we clean them, cut them, put them in cold water, add some salt and soak them for 5-10 minutes.

If it's normal, we'll clean it and cut it.

2. Brine modulation.

1. Halogen package.

18 grams of star anise, 15 grams of cumin, 15 grams of thyme, 10 grams of coriander seeds, 5 grams of cloves, 18 grams of cinnamon, 10 grams of bay leaves, 15 grams of angelica, 8 grams of white cardamom, 5 grams of fragrant fruit, 9 grams of grass fruit, 7 grams of citronella, 10 grams of ginger.

Wash the spices on it, then soak it in boiling water for 10 minutes, pick it up and put it into the spice bag.

2. Boil the broth.

1 whole chicken (about 3 catties).

3 pounds of pork barrel bones.

Put the above ingredients into boiling water and boil for 3-5 minutes, pick up and wash them, put them in a bucket, pour in 30 catties of water, boil them for 2-3 hours on low heat, boil them white, and after boiling, filter out the meat residues, leaving only the broth.

3. Adjust the brine.

Put a marinade package into the broth, turn on low heat, add 200 grams of salt, 100 grams of chicken essence, 200 grams of maltose, 20 grams of rock sugar, 100 grams of lard, 800 grams of rapeseed oil, 60 grams of ginger and garlic, 100 grams of Sichuan pepper, 150 grams of chili pepper, 100 grams of bean paste, and time for 50 minutes after the stock boils.

3. Halogen dishes.

After the brine is done, put it into the range of 5-15 catties of processed vegetarian dishes, marinate it over low heat, marinate it, turn off the heat and soak it, and remove it to get out of the pot.

There are many types of vegetarian dishes, everyone doesn't know the ripening time, you can eat while marinating when marinated, and you can turn off the heat when marinated.

For ingredients that are not resistant to cooking, we can marinate them for 5-8 years, and finally soak them to make the ingredients fully cooked, and at the same time, they can also play a role in the flavor, and the ingredients will not be rotten.

Ingredients with strong water absorption do not need to be soaked, they can be cooked out of the pot, and ingredients with poor water absorption can be soaked for a while as much as possible.

The best way to not be fragrant is to add more fragrant seasonings during the cooking process, such as Sichuan pepper, star anise, five-spice powder, etc. In addition, you can also sprinkle cooking wine, vinegar, light soy sauce and other seasonings after the braised vegetables are ready to make the food more fragrant.

Generally, if the spices are not enough, you can buy a good spice packet.

<> "The dishes marinated by my method are particularly fragrant, and the children next door."

Then put more sesame oil to enhance the fragrance.

1. Brine sealing oil problem.

When the brine is not in use, there needs to be a layer of oil on the surface, with a thickness of 1-2 cm, and the oil sealing can not only protect the brine, but also prevent the brine fragrance from emanating.

2. Spice problem.

The marinade package has not been changed for a long time, the quality of spices is poor, there is no standard for the amount of spices, and the pretreatment is not in place.

3. The brine is not used for a long time.

If the brine is not used for a long time, the fragrance will gradually emanate over time.

4. The problem of cover key ingredients.

The pretreatment of various ingredients is not in place, resulting in excessive odor of brine and suppressing the aroma of brine.

5. The brine does not marinate meat for a long time.

The fragrance of brine is made of spices, seasonings, ingredients, three kinds, a pot of brine without meat fragrance is not a pot of good brine, long-term no marinated meat, brine without meat fragrance, naturally not fragrant.

6. The materials used are not standardized enough.

I have always advocated that the brine materials should be digitized and standardized, only in this way can the brine be stable enough, just imagine, every time you use different materials, the fragrance of the brine will be destroyed, and the taste is also unstable.

7. Brine preservation and treatment.

The brine is not treated and preserved well, resulting in a slight sour and smelly brine, although it cannot be smelled, but because the brine has been slightly deteriorated, the dust is made of fragrance and is neutralized by the odor.

First, the pretreatment of your brine is not in place, which brings too much burden to the brine. Originally, the pretreatment can remove 70% of the fishy smell of the ingredients, but as a result, your pretreatment only removes 30%, you have to let the brine remove 70% of the fishy smell of the brine, to be honest, this is a bit heavy for the brine, so that the quality of the brine will get worse and worse, and the peculiar smell of the brine will become more and more serious, and the brine will of course not be fragrant. Remember, brine is not a panacea, and not all the fishy smells of Qingna ridge can be covered, so the pretreatment of ingredients must be thorough and remove the fishy smell as much as possible, so that your brine will be fragrant.

Second, the combination of spices is unreasonable, which does not provide enough aroma to the brine. The main function of spices is to remove odors, increase flavor and enhance flavor, if the spices are not reasonable, the brine will not only reduce the ability to remove odors, but also have no aroma, of course, the brine will not be fragrant.

Third, the brine will not be used for a long time, which will cause the brine to be unfragrant. Keep in mind that the fragrance substances in the brine are unstable and volatilize into the air all the time, so if you don't use the brine for a long time, the aroma of the brine will run out, and of course it will not be fragrant.

Fourth, there are too many times to empty boil brine. When the brine is boiled empty, the aroma in the boiling brine will quickly volatilize into the air because there is no brine eggplant resistant to the intake, so that the brine loses its fragrance.

Fifth, the brine was not sealed. This is particularly important, the brine is not fragrant, the brine oil plays a key role, why? Because the aroma substances in the brine are insoluble in water, but soluble in oil, most of the aroma in the brine is all in the brine, if your brine does not seal the oil, the brine will not have any aroma.

1. If the braised meat is not fragrant, you can re-cook it;

2. Take an appropriate amount of ginger, cinnamon, cumin, tangerine peel, cloves, Shen Jin Song grass fruit, Kuanzheng Sannai, Sichuan pepper, and vanilla, wrap it in gauze and put it in a pot;

3. Add a large bowl of bone broth and two large bowls of water, put them in the pot together, and cook over low heat for one hour. Be careful to add water, do not boil dry;

4. Add sugar water, keep boiling for 5 minutes and stir constantly.

5. Add soy sauce and stir well, stop the fire for 5 minutes;

6. Add liquor, bring to a boil, then stop the fire, and then add monosodium glutamate to stir;

7. Adjust the brine: use soup, water and salt to adjust the amount of soup and saltiness, so that the taste of the initial marinade is light;

8. Put the braised meat into the brine and boil, and after boiling for a while, switch to simmering.