How to ensure that the moisture is not lost when marinating meat

The principle of microwave heating is simply put: when microwaves are radiated to food, food always contains a certain amount of water, and water is composed of polar molecules (the positive and negative charge centers of molecules, which do not coincide even in the absence of an external electric field), and the orientation of this polar molecule will change with the microwave field. Due to this movement of polar molecules of water in food.

and the interaction between adjacent molecules, which creates a friction-like phenomenon that increases the temperature of the water and, therefore, the temperature of the food. When food is heated in the microwave, the inside is also heated at the same time, so that the whole object is heated evenly and heats up quickly. It heats up to 5cm deep into food at a frequency of 100 million times per second, accelerating the movement of molecules.

Therefore, using a microwave oven to heat the meat is the best way to ensure that the moisture in the meat is not lost.

1. Regularly replace the spice packetAfter the brine is started to be used, we should regularly replace the spice package according to the number of marinated raw materials and the number of marinating, such as the need to marinate every day, and then after the marinated product exceeds a certain amount every day, it is necessary to ensure that the spice package is replaced once every 3 days, if the brine is marinated once every two days, and then the number of raw materials for each marinade is relatively small, then you can consider replacing the spice package once every five days.

The replacement of the spice bag is also particular, the proportion and amount of spices used in the replacement spice bag are the same as the first time the brine was made, and there is an important point here, the spice bag should not be placed in the brine for a long time, each time after the marinated product, it should be taken out and then stored separately, and when the second time it is marinated, the brine can be boiled and then put in the spices.

2. Seasoning:What has been retained for a hundred years is the mellow halogen, and there is no reservation about saltiness or other tastes, so we have to taste the saltiness of the brine before the marinated products, and if the taste is light, we must make corresponding seasoning supplements after replenishing the broth every day.

3. Feed oil:In the process of making brine, oil is very important, it can help the marinade to increase the fragrance, so in the daily marinating process, we have to regularly replenish the oil, generally according to the number of times used and the number of marinated products, the supplementary oil and the oil we make when making the brine is the same as the method steps.

The reason why the brine has been diluted several times.

After using the brine several times, the taste becomes lighter, and the color becomes lighter may not be replaced in time to replace the spice bag or seasoning, and the brine can be used for a long time and is not used at one time, it is through the supply and preservation of each time every day, so that it can remain fragrant for a hundred years.

After the first use of the brine, about three times, you need to change the spice packet and seasoning, in addition, you need to regularly replenish the color of the brine, so that the brine product can be shiny and bright every time.

Usually, chefs mostly use light soy sauce to color when making brine, and dark soy sauce adds sugar color to color it. The fineness of the finished product will darken day by day with the time span until it turns black. How to deal with it?

Based on years of experience, toning can reduce the proportion of sugar and dark soy sauce, and using comfrey and koji rice to tone will give you unexpected results. First, the direct cause of the acidity of the brine is the sugar. Second, the color stability of using comfrey and koji rice is stronger than that of the former.

Note) koji rice should be fried with high liquor in combination with the requirements of the dish, the method is as follows, with a ratio of 40 kilograms of brine, brine golden yellow: 50 grams of koji rice, 20 grams of liquor after ignition with iron chopsticks stirred until naturally extinguished, bright red, 50 grams of koji rice, 30 grams of liquor. After ignition, stir with iron chopsticks until it is extinguished naturally, jujube red, 50 grams of koji rice, 50 grams of liquor, and stir with iron chopsticks until it is naturally extinguished after ignition.

Note: All halogen products are removed from the heat after seven are matured. After the brine is completely cooled, the brine products can be separated from the brine. The results are superb.

1. You can use brine to rinse the braised meat, the concentration of the brine should be lower than the concentration of the brine contained in the braised meat, after several rinsing, the salt in the braised meat can be gradually dissolved. 2. Add sugar to the brine to synthesize the salty taste. 3. Add water to the pot of braised pork and boil, pour off part of the brine, then add water to boil, the amount of water added and the amount of brine poured away are determined according to the saltiness of the braised meat.

It depends on how far this has been. It's already marinated, and there's no way around it. If you have watered and just removed the blood, the meat is fresh enough, and if you have skimmed the blood foam and added cooking wine, it is not a big problem.

What's wrong with not having water when you marinate pork? We have braised meat at home but no water, what else do we need to make up, I think the braised meat is to add a little sour, such as vinegar, edible vinegar with some balsamic vinegar or something, like our Meiling balsamic vinegar here is very good. Then the marinated will rot quickly, and it will taste quite fragrant.

If the braised pork is salty, you can put more water in it, or put a spoonful of sugar, which can effectively remove the salty taste in the braised pork.

I didn't have water when I braised the pork, how can I make up for the lack of water when I personally think the braised meat? If you want to make up for this situation, you can still make up for it, and I think that the absence of water should not have too much impact on the quality of braised meat.

OK. The old soup with marinated meat becomes nutritious due to the release of protein, and it is actually a soup stock.

of another form. As long as the braised meat broth is not too long and has not deteriorated, it can be used to make braised meat again or other purposes. Generally, when marinating pork, some special spices such as star anise and cinnamon will be added to the soup.

Sichuan pepper and so on, so that the soup is rich in a unique and thick aroma, when cooking some fishy, peculiar smell of raw materials, such as pork liver, pork belly, beef tongue.

Mutton, chicken offal, etc., add an appropriate amount of braised pork soup before it comes out of the pot, which can not only suppress the fishy smell, but also change another flavor for ordinary dishes.

Although the old soup of braised pork is very useful, it is not universal for all dishes, and the flavor of the marinade is too strong, which is not suitable for fresh vegetarian dishes. For example, stir-fried shredded potatoes.

Stir-fried vegetables with shiitake mushrooms, stir-fried shrimp, etc., once these dishes are sticky with a little lo-mei, they are not so fresh.

Put the meat in the pot and cook until it can be pierced with chopsticks, and then add the marinade. Here's how to do it, first prepare the materials:

Pork belly: 500g, eggs: 4 pcs, salt: appropriate amount, rock sugar: 50g, green onion: appropriate amount, ginger: appropriate amount, star anise: appropriate amount, Sichuan pepper: appropriate amount, cinnamon: appropriate amount.

1. Cut the pork belly with skin into pieces, boil in a pot under cold water to remove the foam, then remove it and wash it.

2. Add an appropriate amount of water to a boil in another pot, add meat, ginger, green onion, cinnamon, rock sugar, hawthorn slices, and simmer over low heat until the meat can be pierced through with chopsticks.

3. Add dark soy sauce and salt. Appropriate amount of water, then put the meat in it and boil, simmer overnight to taste.

4. When you eat the next morning, you can boil the pot.

The secret of not shrinking the braised meat is to water the meat before marinating, and the specific method is as follows:

Ingredients: 500g pork belly, 1 handful of rock sugar, 1 grass fruit, 1 cinnamon, 3 bay leaves, 1 cardamom, a little cloves, 1 star anise, 1 tablespoon dark soy sauce, 2 tablespoons of soy sauce, 1 teaspoon monosodium glutamate.

1. Cut the pork belly into boiling water and boil for 2 minutes to wash;

2. Then prepare the spices you need;

3. Rock sugar is big and small, and the main thing is to make the color look good;

4. Stir-fry the rock sugar and stir-fry the meat;

5. Water filled with meat, add spices, monosodium glutamate, soy sauce and dark soy sauce;

6. Then simmer over low heat and marinate until the juice is reduced;

7. Finally, put on a plate and serve.

Because the moisture content in beef is relatively high (compared to pork), there is less moisture in it after cooking, and it naturally "shrinks". Therefore, the kind of sauce beef (braised beef) sold outside is usually not very bad, because the boss who cooks it too badly does not make money, and the worse it is cooked, the less it is. So I think it doesn't matter what I eat at home, in fact, the amount of meat has not changed, only the amount of water.

The sauce beef is too hard to chew, I think the outside buy often can't chew, but my teeth are not good, I don't know if the landlord has this feeling.

1. Qi Suizhao sealed the braised meat with plastic wrap and put it in the refrigerator, and the temperature of the refrigerated cabinet was 0 left and high, so that the braised meat could be kept fresh.

2. Soaking the braised meat in the brine can also keep the braised meat fresh.

3. Vacuum package the braised meat to isolate the braised meat from the air, and then microwave to kill the braised meat to keep the braised meat fresh.

4. After the braised meat is oiled, the moisture of the braised meat will not be lost.

The method of marinating different ingredients is also different, such as fresh raw materials and the original umami is relatively sufficient, and the original flavor of the ingredients should be highlighted as much as possible when seasoning. If the beef and mutton have a strong fishy smell, you should add cooking wine, green onions, ginger, garlic and the like to remove the fishiness. Some soy products and seafood are mastered by the heat, ripeness, rotten and formed best, and rotten and intangible, I am a professional snack technology training.

The braised pork must be watered! And it must be put into the pot with cold water, not hot water. This will be done cleanly.

<> remove blood, water and impurities from the flesh. And this is also related to the taste of the braised pork in the end and the marinated time is too long, and the degree and taste of the ingredients are not easy to change, so the heat is also a very important part. Regarding braised meat, I feel that it has only become popular in the past 10 years, mainly because the living conditions are better now and the ingredients are abundant, so there are many delicatessens outside, and these delicatessens are basically mainly selling braised meat.

After stewing, you can add salt and monosodium glutamate to season (salt must be added after the meat is stewed, otherwise the meat will be firewood), heat it for five minutes after seasoning, and then turn off the fire and don't open the lid, so that the braised meat should be adjusted according to the actual situation in the actual operation process, instead of blanching all the meat. For example, beef, mutton, pig offal, etc., which have a strong fishy smell, must be blanched, otherwise our brine will soon be broken, like a process.

In this process, the fresh flavor and bad smell of the ingredients themselves are more or less integrated into the water, so when making braised pork, does the meat need to be blanched? Mine is: whether the meat needs to be blanched in advance mainly depends on the ingredients, some ingredients must be but in fact, people with a little cooking knowledge will understand that the blood water (fishy smell) is the fragrance after the transformation of high temperature and time.

Therefore, in many areas, it is not blanched to make sauce bones, fried chicken, etc.

Can brine be poured over braised meat? Why don't you go straight back?

Kiss, of course, the brine can be poured on the braised meat. Brine is a seasoning liquid used in the preparation of lo-mei food, which is usually made from a mixture of soy sauce, Sichuan pepper, star anise and other seasonings. Braised pork is a type of meat that is cooked in brine.

When making braised meat, brine is an essential seasoning. Therefore, the brine can be poured on the braised meat to increase the taste and texture of the braised meat. If you don't feel that the texture of the braised pork is strong enough, you can adjust the taste of the brine according to your taste, increase the doukai or reduce the amount of certain seasonings.

It should be noted that the brine has a strong taste, and if it is used too much or poured too much, it may cause the marinated meat to be too salty or too heavy. Therefore, when using brine, it is necessary to use an appropriate amount, and it is not advisable to use too much.