There are three secrets to marinade preparation made of marinade

1. The dosage of spices, salt, and soy sauce should be appropriate: too many spices, the medicinal taste of the finished vegetables, and the color is black; There are too few spices, and the flavor of the finished dish is insufficient. Too much salt, in addition to the taste of "dead salty", will also make the finished dish shrink and shriveled; There is too little salt, and the fresh flavor of the finished dish is not prominent.

There is too much soy sauce, and the finished product is black and ugly; There is too little soy sauce and the taste is not delicious enough.

Second, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colored condiments, and do not use spices that are easy to fade.

3. The marinade should not be boiled in advance: the marinade should be prepared and used immediately, which can not only avoid the aromatic smell in the condiment from volatilizing in vain, but also save fuel and time.

The recipe and recipe of brine are as follows:

Material preparation: Ingredients: 1 piece of mouth with Rang Bi Tiao, with celery: two spoons of braised soy sauce; 30 grams of cooking wine; 20 grams of old brine; 3 cinnamon barks; 5 star anise; 5 bay leaves; 1 piece of ginger; 1 grass fruit; 1 small piece of rock sugar; 3 grams of salt, etc.

1. Clean the surface of the mouth strip you bought, cut a knife at the root of the tongue for better cleaning, pot under cold water, slide your fingers and cook for a few minutes, scoop up the cold water, and scrape the white tongue coating clean.

2. Pour water into the pot again, put the noodles in the mouth, pour in some cooking wine, cook for a few more minutes, remove the fishy smell of the noodles, rinse again after scooping up, and check whether it is scraped clean.

3. Put the washed strips into the pot, put in all the ingredients, then pour in an appropriate amount of water, and boil for half an hour over medium-low heat.

4. After soaking the noodles into the flavor, boil them for a few minutes and heat them up.

5. Scoop up the marinated noodles, dry them until they are not hot, cut them into slices and put them on a plate, taste a piece, they are very fragrant and flavorful, and you can eat them without sauce.

6. To adjust the flavor of the lo mouth noodles, put two spoons of light soy sauce, two spoons of braised soup, two spoons of oyster sauce, half a spoon of cold vinegar, half a spoon of sugar, and stir well. Prepare some more garlic seeds and peppers, wash and chop.

7. Remove the oil from the pan, add the garlic and chili peppers and stir-fry until fragrant.

8. Pour in the seasoned sauce and bring to a boil, pour it on the marinade strips, and then serve on the table.

Star anise, cinnamon, cumin, licorice, cardamom, cloves and soy sauce are boiled.

Soy sauce, starch, salt, that's it.

Ingredients: 6 grams of cinnamon, 3 grams of cloves, 6 grams of star anise, 1 grass fruit, 30 grams of brown sugar, 50 grams of vegetable oil, 1500 ml of chicken broth, 20 grams of salt, 5 grams of ginger, 10 grams of green onions, 500 grams of beef, appropriate amount of cooking wine, garlic, fennel and pepper.

Preparation: 1. Remove the miscellaneous and wash the whole beef, and cut it into large pieces that can be put down in the pot.

2. Boil a pot of water, put the beef in, boil for a while, remove and set aside.

3. Heat the pot, add vegetable oil, when it is ripe, fry the shallots, ginger and garlic first, pour cooking wine, add soy sauce, brown sugar, salt and other seasonings, add chicken broth (add water is OK, but hot water, this is the trick), beef, cook on high heat for 20-30 minutes, change to low heat and cook until the beef is cooked and rotten.

4. After the meat is scalded and cooled, put it in the refrigerator to cool thoroughly, and remove the slices.

The old soup is the best for the brine, don't pour the soup after you cook the meat, filter it and keep it frozen, and pour it in the next time, the meat will be more delicious.

My experience of making brine.

1. Soup: liters of chicken or bone broth.

2. Stir-fry sugar: 100 grams of rock sugar or white sugar: put a small amount of salad oil in a wok and fry rock sugar over low heat, and when the sugar melts, the color turns dark red and turns white, pour it into the brine. The meat marinated in this method is red and bright, and the taste is excellent.

3. Ingredients: 15 grams of star anise, 15 grams of fennel, 20 grams of cinnamon, 15 grams of grass fruit, 15 grams of Sichuan pepper, 10 grams of mountain naphthalene, 10 grams of licorice, 5 grams of bay leaves, 5 grams of cloves, the first 5 things are necessary, and the last 4 kinds are as much as they are. 100 grams of refined salt, 30 grams of monosodium glutamate, 30 grams of ginger.

After marinating three times, all ingredients are added by one-third.

1. Tools Ingredients: rice wine, green onions, ginger, rock sugar, dark soy sauce, star anise, nutmeg, cinnamon, cumin, grass fruit, dried chili, Sichuan pepper, bay leaf, tangerine peel, licorice flakes, kaempfera.

2. Wash star anise, nutmeg, cinnamon, cumin, grass fruit, dried chili, pepper, bay leaf, tangerine peel, licorice flakes, and kaempfera with water and put them into gauze or special bags to make a bag.

3. Boil a pot of water in a casserole, add rice wine, green onions, ginger, rock sugar, and dark soy sauce, boil until boiling, and then put in the packet.

4. After putting the bag in, turn to high heat and cook for 30 minutes, then turn to low heat and cook for 1 hour, the marinade is basically formed, and then you can put things in to cook.

5. If you want to make marinade and taste good, it is best to use a casserole, which can lock the taste of the material, and also exude the earthy taste of the casserole itself, and the marinade fragrance of the boiled sauce is rich.

Generally, starch is used to make marinades. It is to heat the water and boil it, and then put in the starch diluted with water. Then add the seasoning and you're done.

Soy sauce, wine, salt, spices, chili peppers.

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