Salt sauce recipe 20, how to make salt sauce meat delicious

Ingredients: 1 pork tongue ginger, cooking wine, dark soy sauce, a little sugar, salt, chicken essence and green onions.

Star anise, Sichuan pepper, dried pepper, tangerine peel, grass fruit, mountain yellow peel (a little is good, depending on the sensitivity of the individual to spices) granular.

After buying raw pig tongue from the market, we first scratch and wash the tongue twice with salt or alum (just like washing the large intestine), and then use a knife to scrape the taste buds on the tongue (tongue burr), and while doing this work, we set up a pot and burn it"Shrimp eye water"(That is, the water that will be boiled, there are many small blisters at the bottom of the pot, the same as the shrimp eyes) and then blanch the washed tongue until the surface of the tongue is tightened, take it out, soak it in cold water, and then scrape it once with a knife, so that the treated pig's tongue is already very clean. Then come a few horizontal knives at a wide distance on the pig's tongue. This makes it easy to enter when marinating.

Well, this time we began to put a small amount of oil into the pot to burn to 6 percent, a little bit is enough, mainly to fry spices, put in spices star anise, pepper, dry pepper old ginger, slow fire oil burning, until it is slightly yellow and a little burnt when put in 500 grams of water, put in the pork tongue marinated in cooking wine, soy sauce a little sugar, salt, chicken essence and green onions, tangerine peel, grass fruit, mountain yellow peel also into the pot one by one, okay until the water boils, it is slowly boiled, you can go to watch TV or read books, when the marinade is only a bowl of water, Take out the pig's tongue, dry the pot, pour oil into it, and put it in when it is hot at 6 (starting to smoke a little), and it is best to cover it with a lid to prevent oil splashes. In fact, this frying step can ignore personal habits, I think this fried tongue is more crispy, when you hear the pot is not violently popping, open the lid, and then look at the golden tongue should be fished up and turned off the fire (remember to fry anything is to fish things first and then turn off the fire, don't because you are afraid that the fish will not be in time, first turn off the fire and then fish things, this habit is not good, because after turning off the fire, the oil temperature drops rapidly, causing the oil to seep into the thing, so that the fried things are greasy and not refreshing).

Well, collect the juice, remove the slag from the pot of brine and then reduce the juice over slow heat, I don't like the water starch thickening, so I let him thicken it naturally. In a spare time, we can slice the deli plate on the pork tongue and plate it. Stack it into a fan or circle and leave a place in the middle of the marinade, put two slices of cucumber with double flying slices, a cherry, a few corianders, oops.

Daxi big barbecue sauce, 5 yuan to solve it!

It tastes good!!

Hello, salt sauce pork is a traditional Hunan dish characterized by its salty aroma and delicious taste. To make salt-sauced meat, you need to pay attention to the following:1

Choose high-quality meats. Generally speaking, you can choose lean pork or lean beef, but pay attention to the tenderness of the meat and the absence of fascia. 2.

Pay attention to the knife when cutting meat. Cut the meat into evenly sized slices so that it tastes better when cooked. 3.

The material should be sufficient. The key to salt-sauce meat is salt sauce, and you must choose a good salt sauce and the amount should be sufficient. 4.

Pay attention to the heat when cooking meat. After the meat slices are cooked in a pot, they should be cooked on high heat until the water evaporates, and then slowly simmered over low heat to make the taste more delicious. 5.

Add seasoning to taste. You can add an appropriate amount of spices such as green onions, ginger, garlic, and dried chili peppers according to personal taste to enhance the taste. 6.

Finally, pay attention to the stir-frying. Put the stewed jujube slices into a hot pan and stir-fry them to make the surface of the meat slices charred and fragrant, and the taste will be better. In short, to do a good job of salt-sauced meat, you need to pay attention to many aspects such as material selection, knife work, heat, materials and frying, and only by doing every link is fine, can you make delicious salt-sauced meat <>

Large grains of salt are good, my mother said that the sauce under the refined salt is bitter, hehe may be an experience.

Materials;Soybeans, salt, water.

Select the soybean soybeans, remove the bad, deteriorated beans and other impurities, wash them with water, put them in the pot and add water to cook, wait for the soup to be clean, do not burn, the beans are twisted by hand and extremely crispy, turn off the fire and simmer until the next morning, the beans are stewed into red. Then use a meat whisk to grind into a homogeneous bean puree. The sauce paste is suitable for dry and wet, and it is difficult to agglomerate into a billet if it is too dry, which affects the normal fermentationIf there is too much water, the sauce blank is too soft and difficult to form, and the core of the blank is easy to hurt heat, insects, and stink.

The size of the sauce blank is generally three catties of dry bean raw materials, about 30 cm long cross-sectional area of 20 square centimeters column, easy to ferment enzyme change. Dry in a cool and ventilated place indoors until the sauce is dry outside (approx.

Three, five days), and then wrapped in a layer of kraft paper outside the sauce blank (to prevent fly and insect corrosion, dust staining, etc.), placed in a cool place at the first wind of the Tongzu, the distance between the hidden blanks is about one inch, the sauce blanks can be stacked in layers when they are more, but separated by thin wooden strips, and the sauce blanks will be replaced in about a week to continue to store as before. To a certain extent, it is good to have white hairs inside. Wait for the 18th or 28th day of the fourth lunar month to start the sauce.

After removing the outer wrapping paper, carefully wash the sauce blank in clean water, and brush off all impurities on the outer skinThe sauce is then cut into as small pieces as possible and placed in a vat. The jar should be placed in a place where the sun is fully exposed in front of the window, and in order to avoid the ground air being too cool, the sauce jar should generally be placed on the masonry. Immediately, the large grain of sea salt is fully melted with clean well water in the ratio of two catties of bean material and one catty of salt, the precipitation is removed, and it is injected into the tank.

Then cover the cylinder mouth with a clean white cloth. Three days later, the raking began. Use a sauce rake every day (that is, a board is ordered under a wooden stick) to rake, about a month of insisting on raking, every morning and evening to rake once, each time about 200 times, the foam is thrown out, until the strength (the foam on the surface of the sauce) is completely removed, and the rake sauce will become very fine every day, and the sauce can be eaten when it is made.

Here, special attention should be paid to avoid "covering the sauce" - the sauce is fermented too hard and produces peculiar smells. In order to ventilate and prevent rain, the cylinder mouth should be covered with a "sauce jar hat". The traditional method of making sauce hats in rural areas is to use local materials to weave straw or reed straw into the shape of a large straw hat, which is both breathable and rain-proof.

I don't know what kind of juice you mean by spicy sauce I know two I can tell you about it.

Indonesian chili paste. Also called samba juice.

Prepare chopped onion, minced garlic, chopped ginger, chopped chili, minced dried shrimp, shrimp paste, tomato paste, Maggi soy sauce, fish sauce, and a pinch of sugar.

Stir-fried chopped onion, minced garlic, minced ginger, minced chili pepper in shrimp paste, stir-fried dried shrimp until fragrant, stir-fried in tomato sauce, stir-fried through, plus Maggi soy sauce, fish sauce, and a little sugar! A little fish water! The low heat slowly thickens! It can be done with samba fried rice, samba grilled chicken, and many more.

There is also a Japanese-style sauce, salad, suitable for oriental taste, sake, thick soy sauce, white vinegar, light soy sauce, cooked sesame seeds, chopped coriander, shallots (this is a favorite flavor for foreigners).

Japanese soy sauce, sesame oil, Todo hot sauce, tomato sauce, chopped shallots, chopped garlic, chopped peanuts, cooked sesame seeds, white vinegar, sugar, chopped coriander, light soy sauce, monosodium glutamate, Japanese sake, this is the taste that Asians prefer.

I'm tired and I'm going to go through notes that I haven't read for a long time.

Busy for a long time hope you can be useful hehe.

Hello, here's how to make samba sauce:

Ingredients: 120g red pepper, 30g peeled garlic, 50g shallots, 50g dried shrimp, 30g peeled cooked peanuts;

Seasoning: a).Salad oil 200cc;

b）.30g shrimp paste, 1 2 tsp salt, 1 tsp fresh chicken broth mix, 1 tsp fine sugar, 50cc lemon juice;

Method: 1).Wash and remove the stems of the red peppers; Peel the garlic and shallots, wash and chop them for later use.

2）.Soak the dried shrimp in water for about 5 minutes, then drain and chop; Crush the peanuts and set aside.

3）.Heat the pan, pour in the salad oil and heat it, first stir-fry the dried shrimp and shrimp paste from Method 2 over low heat, then pour in all the ingredients of Method 1, turn to medium heat and stir-fry slowly for about 3 minutes.

4）.Add the rest of the ingredients of seasoning B to the pot of method 3, turn to low heat and stir-fry slowly, and then add the peanuts of method 2 and stir-fry for about 5 minutes.

1. Wash and slice the persimmon pepper and cut the garlic seedlings into 4cm long sections. In fact, you don't need so much, my father also needs to use these for another dish, so he cut them together.

2. Wash the pork liver, drain the water, cut it into slices (you can't see what it is when you cut it, you can only know it when it is fried), put it into a bowl and use salt, cooking wine, and wet starch to grasp and starch evenly.

Huh

Ten catties of beans to make miso requires catties of salt, and the amount of water is equal to that of beans. Lead.

1. Boiled beans: In mid-to-late July, the beans will be cleaned after selection, cooked in a large pot, the beans will be spread on the plastic cloth about 5-8cm thick, warm, natural fermentation under low light, or inoculation of sauce koji, about 7-10 days later, the beans are densely grown 1-2cm long yellow reed ants hold the white mycelium, at this time the beans are ground into the tank (with a small grinder or a stuffing machine, no need to clean, with bacteria into the tank, fermentation is fast). 2. Add watermelon juice:

Remove the seeds and peel the ripe watermelon and add it to the jar, soak the beans or bean flour, and add the amount of watermelon juice to the submerged beans, and it is best not to add additional water. 3. Add salt: add about salt per kilogram of dried soybeans.

4. Fermentation: In the high temperature season from July to August, ferment in the sun, cover with multiple layers of gauze to avoid mosquitoes and flies, and cover in time in rainy days to prevent rainwater from entering. Stir daily to ensure even fermentation, and it can be eaten after about a month.

My old and boring mother told me to put 5 taels of salt in 1 catty of sauce and beans, don't you have to break it and put it in the jar to cover hail or barrel, and you can also be able to 1 layer of sauce beans and 1 layer of salt, my mother made it.

It's like this at the time, after all, it's troublesome to use the title.

Hello, coarse salt is generally used to make sauce, that is, large grains of salt are better, and this is the case in the traditional practice.

Samba sauce ingredients.

A: 3 tablespoons of sugar, 1 teaspoon of salt, 2 tablespoons of lime juice, 150 ml of cooking oil, 50 grams of bara pan-fried (in fact, it is shrimp paste) for everyone to know, and 20 grams of dried dried shrimp called Mara.

b: 300 grams of shallots, 100 grams of garlic, 80 grams of dried chili peppers, 2 lemongrasses (take the white part and use them), 20 grams of ginger, 40 grams of turmeric, 8 chestnuts.

Method A: 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons lime juice, 150ml cooking oil, 50g bara pan-fried, 20g dried dried shrimp.

b: 300 grams of shallots, 100 grams of garlic, 80 grams of dried chili peppers, 2 lemongrasses (take the white part and use them), 20 grams of ginger, 40 grams of turmeric, 8 chestnuts.

Method: 1. Grind all the spices except dried chili peppers in material B separately, and use a stone pound or Philips food processor for processing.

2. Soak the dried chili pepper in material B with hot water and grind it into chili paste; The dried dried shrimp in Ingredient A are soaked and then ground or minced as well.

3. Put the bara fry in the oven and bake for 3 minutes or put it in an oil-free pan over low heat to bake until fragrant.

4. Pour the cooking oil into the pot and cook until it is hot for 6 minutes, then add the fragrant Bala fried and crushed shrimp and stir-fry over medium heat, and after the fragrance comes out, pour in the ground ingredients B and fry until the oil comes out, about half an hour or more.

5. Pour the sugar, salt and lime juice into the pot and stir well, then fry for about 10 minutes.

Tip 1: If you want to make the fried chili sauce delicious and durable, you need to patiently fry it over medium-low heat for more than 1 hour, and the spatula will be turned from time to time.

2. Put the fried Samba chili sauce in a clean glass jar and store it in the refrigerator.

Adopt it, dear! Typing is not easy.