How braised pork can be oily and sweet 20

Raw materials 4 kg: 20 grams of cinnamon, 10 grams of cumin, 10 grams of tangerine peel, 10 grams of grass fruit, 15 grams of Sannai, 10 grams of Sichuan pepper, 10 grams of vanilla, 5 grams of cloves.

100 grams of salt, 50 grams of sugar, 15 grams of liquor, 10 grams of monosodium glutamate, 25 grams of ginger.

Wrap the spices in gauze, cook the raw materials on high heat for 30 minutes, beat off the foam, put in the spice packet, add salt and monosodium glutamate to adjust the saltiness, this is Sichuan flavor, I have used it for 3 years, the effect is good, don't forget to put sugar color.

The meat is already oily, and when it is sweet, it is sweetened with sugar.

We often eat marinated food in our lives, and we can always smell the fragrance of marinade when we pass by several lo-mei shops when walking on the street. In fact, the most important thing about marinated food is the brine in it. Many people have popularized the production method of brine on the Internet, and want to make a wave of brine at home.

However, there are many details that need to be paid attention to in brine, and the slightest mistake may make it taste sweet or bitter. So how to remedy the sweetness of the brine and adjust it back? Next, I will introduce the specific solution and teach you how to adjust the sweet brine.

Method 1: We can solve it by adding some marinade, we can also add a little monosodium glutamate or salt, and we can also add vinegar to taste, so that although it cannot be restored to the original taste, it can neutralize the sweetness in the brine, and it can still be eaten.

Method 2: Because the sweetness of sugar water increases with the increase of solubility, we put the same amount of sugar in the water, and the solubility will increase with the increase of sugar, so the sweetness will also increase with the solubility, so the more sugar you put the sweeter. We can choose to take a portion out and add water to dilute it, so that the sweetness in the brine can be diluted, which is equivalent to adjusting the sweetness in the brine.

Method 3: We can also add more soy sauce to the brine or use a large piece of tea for boiling tea leaves and eggs to adjust, so that the effect of diluting the sweetness in the brine is also very good.

The above is the specific solution of how to adjust the sweet brine, I believe that everyone can quickly learn how to solve it through the introduction of the above content.

1. The braised pork is too sweet to make the spring burn, you can put the braised meat in the pot first, and then put an appropriate amount of cold boiled water in the section of the section, and re-simmer until there is no juice. 2. You can add some monosodium glutamate, and you can use the method of freshness to reconcile the sweetness. 3. You can stir-fry the braised pork, add some carrots, or cucumbers to reduce the sweet and greasy taste.

Braised pork is very good for rice, but braised meat is easy to make greasy, so how to make braised meat delicious and not greasy?

If you want to make the braised meat rotten and not greasy, you must first choose the meat to be very fresh, and then what meat is suitable for what braised cooking method, the fat and lean meat is the best meat selection for braised meat, the meat is very fragrant when the meat is marinated, and the pure lean meat and big fat meat are not suitable for the most marinated meat. The next thing is to make the recipe of braised pork, the recipe of braised pork, star anise, cinnamon, cumin, licorice kaempfera, peppercorns, sand kernels, grass fruits, cloves, cardamom, tangerine peel, angelica, bay leaves, Liangjia, chili peppers These are the amounts, wrap it, put it in a gauze bag and tie it tightly, and then put it in the braised soup, after boiling, slowly boil it over low heat to bring out the fragrance.

There are a lot of marinated meat, and the amount of salt and dark soy sauce rock sugar should be constantly adjusted, so as to ensure that the color and flavor are complete, and the meat of the pork leg and head should be selected as much as possible, so that these kinds of meat can be eaten, fat but not greasy, and the taste is also quite good. The method is to bring the water in a pot to a boil, wash the pork belly, cut it into small pieces, and blanch it in boiling water to remove the blood foam and oil slick. Blanch the pork belly, put it in the prepared casserole, add water to cover the pork belly, add cooking wine, ginger slices, green onions, boil over high heat, after boiling, add the seasonings, and simmer for about an hour.