How can braised pork be salted? Do you want to put salt in braised beef

Pork is sweet, moisturizing and dry, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.

Spiced braised pork Ingredients: 450 grams of pork, 2 slices of ginger, 2 bay leaves, 1 spoon of dark soy sauce, 20 Sichuan peppercorns, appropriate amount of cumin, 2 star anise, 1 piece of cinnamon, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of sugar, 1 tablespoon of chicken essence. Steps:

1. Prepare five-spice marinade: cinnamon, star anise, bay leaves, peppercorns, cumin; 2. Wash the pork and blanch the blood with boiling water first; 3. Put the five-spice marinade, ginger, cooking wine, dark soy sauce, salt, sugar, chicken essence in the empty pot, then put in the meat, pour the water basically over the meat, bring to a boil over high heat, turn to medium-low heat; 4. About 40 minutes until the chopsticks can pierce it; 5. Take out the marinated meat and let it cool, and cut it into thin slices.

How to make braised pork delicious? It is best to use hind leg pork or fatty and lean meat with skin and scrape it clean. Cut into three large pieces.

Cook in boiling water. Remove the gore. Scoop up.

Place the wok over a high fire. Then add a little lard. Rock sugar caocele.

Stir-fry until the sugar residue melts and bubbles. Neither deep nor light colors, Down's. The next charge will.

Table salt. Soy sauce, Shao wine, etc. At the same time, pepper, pepper, star anise, and cinnamon are packed into a spice bag made of progress.

Put it in a pot and bring to a boil. Skim off the foam and add the chicken fat. Boil out the fragrance, that is, into brine.

Bring the pork to a boil in the brine. Then switch to low heat. Braise the meat until fragrant.

Cut into slices when eating. Drizzle in a little soy sauce and sesame oil.

Generally, there are not too many spices used to marinate meat at home, with star anise, Sichuan pepper, cinnamon, bay leaves, grass fruit, licorice, cumin, cloves, these are the main ones, and these things are wrapped with gauze. Put water in the pot to boil, put soy sauce, salt and spice packets, and then put the green onion and ginger to boil and boil for half an hour to become the basic braised soup, and then blanch the meat to be marinated in advance and put it down, and the low heat to marinate until soft and rotten on the line, if it is often marinated, then this pot of soup should be kept all the time, and there will be a qualitative leap if it is used a few more times.

First: marinate to taste. There are two kinds of pickling: dry pickling and water pickling.

For dry pickling, salt and spices are stir-fried together and then smeared directly on the surface of the ingredients to marinate. Because this method is more time-consuming, it is suitable for ingredients with a small amount of marinating or easy to salt, such as beef, pork, pork liver, etc. The water pickling method is mainly aimed at the amount of pickled or such as chicken, duck, goose and other ingredients, because chicken, duck, goose bone seam is more, especially the sternum, salt will be salty if you put too much, put less and wipe not in place, in summer, the salty part is easy to deteriorate.

Therefore, at this time, it is marinated in salt water, and the effect is very good. The advantage of soaking in brine is that the ingredients are marinated and the flavor is even, and it can reduce a lot of work. It is very quick and convenient for people who pickle a lot of ingredients every day.

Second: soak the brine to taste. There are two types of soaking in brine.

One is to marinate and then soak, that is, after the ingredients are marinated, and then turn off the fire to soak into the flavor, this method must grasp the time of turning off the fire, otherwise it is easy to cause the braised meat to be too soft and rotten after soaking; The second is to soak first and then marinate. That is, the ingredients are first soaked in brine for a few hours, and then marinated. This soaking method is easier to grasp the softness of the braised meat.

Because it is soaked in advance to absorb the flavor, as long as it is marinated to the desired softness, you can turn off the heat and remove from the pan immediately.

The steps to adjust the salt flavor of braised pork are as follows:

One: Ingredients: 2 tablespoons of brown sugar, 5 tablespoons of edible vegetable oil. Sichuan pepper, star anise, cinnamon, garlic, ginger, dried chili pepper (chili pepper can be added according to personal taste).

Second, the practice: .

1. Put the meat or vegetables to be marinated into the pot, add water, and peppercorns, star anise, cinnamon, garlic, ginger, dried chili peppers and other ingredients.

2.Take a wok and heat the oil to 6 oil temperature, pour the brown sugar into the pot, keep stirring, when the brown sugar begins to melt, and the color is golden brown, turn off the heat and pour the brown sugar and oil in the pot into the pot where the meat and ingredients and water are put in advance, and then add 2 tablespoons of soy sauce, you can put it on the fire and simmer slowly.

Three keys: When boiling brown sugar with boiling oil, you must pay attention to the heat, if the time is too long, it will not be golden but black, and the soup will be bitter, but the heat is not enough, the brown sugar can not be opened, and the effect of coloring and seasoning cannot be achieved. My wife likes to eat braised vegetables every time I cook, and I hope the above methods can also make your family feast.

When it comes to making brine, I personally think that using soy sauce is the lowest method. Let me introduce you to a family tradition: Materials:

Two tablespoons of brown sugar and five tablespoons of cooking vegetable oil. Sichuan pepper, star anise, cinnamon, garlic, ginger, dried chili pepper (chili pepper can be added according to personal taste) Method: 1

First, put the meat or vegetables to be marinated into the pot, add water, and peppercorns, star anise, cinnamon, garlic, ginger, dried chili peppers and other ingredients. 2.Take a wok and heat the oil to 6 oil temperature, pour the brown sugar into the pot, keep stirring, when the brown sugar begins to melt, and the color is golden brown, turn off the heat and pour the brown sugar and oil in the pot into the pot where the meat and ingredients and water are put in advance, and then add 2 tablespoons of soy sauce, you can put it on the fire and simmer slowly.

Key: When boiling brown sugar with boiling oil, you must pay attention to the heat, if the time is too long, it will not be golden but black, and the soup will be bitter, but the heat is not enough, the brown sugar can not be opened, and the effect of coloring and seasoning cannot be achieved. My wife likes to eat braised vegetables every time I cook, and I hope the above methods can also make your family feast.

How can we make braised vegetables more flavorful? Here is an important introduction to you.

1.Before we marinate the dish, we must first marinate it. In this way, not only can increase the bottom taste of the raw materials, but also can play a role in removing the fish, many times, some people always feel that the taste is not so delicious, it is very likely that you did not marinate in advance and went directly to the pot.

To do this, use salt, peppercorns, garlic, and ginger to marinate the meat for a few hours.

2.Salt, the king of all kinds of flavors, plays a key role in whatever you cook. In our marinating process, don't put salt first, and wait until the marinated meat is thoroughly cooked before adding salt, so that the marinated things will be more flavorful.

3.In the process of marinating vegetables, spices also play a certain role. We not only have to reasonably match the amount of spices, but also pay attention to the ratio of brine and spices, adding more or less will have an impact on the flavor of braised meat.

In short, if you want to marinate vegetables, all links must be interlocked, so when marinating, you must pay special attention to details.

How can braised pork be salted? I wash the meat, wash it, put cooking wine or white wine or other wine, put it in the salted water of the leaves, soak it for two hours, cook it and soak it in a soup pot, and after taking it out, the meat will smell salty inside and out.

If you want to marinate the braised pork to taste, you can marinate it before marinating it to prolong the simmering time.

How to put the braised meat into the salt is very simple, don't take it out immediately after finishing, soak it in the soup for a night, and eat it again the next day.

In fact, if we marinate meat, first add the nu material to the water and stir well, and then put in the things to be marinated, and then it is best to cover the lid and simmer for half an hour to an hour, so that it is more convenient for the marinated food to taste.

In the case of braised pork, this is relatively tasteless. It's also very possible, and this kind of relatively only appearance-only flavor is also very good.

First, marinate the meat with salt and soy sauce, and then marinate it to make it more flavorful. When marinated, it will be more flavorful if marinated for a long time.

Marinate the meat with seasonings, then boil in a pot, then add the ingredients, oyster sauce, green onion and ginger, and salt.

The main reason why the braised pork does not taste salt is that the time is too short, the soup is not salty enough, and the heat is too large.

A little more salt is, of course, a little more salt.

The longer the soaking, the better the salt.

Braised pork can be flavored by boiling.

It can be left for a longer period of time.

There are two reasons why the braised pork broth is getting saltier and thinner, the first is that there is too much salt, and the second is that the broth is not constantly renewed. The reasonable range of salt in the marinade is 10 grams of salt (about two grams) per 500 grams of marinade, and if it exceeds 12 grams, the braised pork stock will become saltier and saltier. First put a large piece of old rock sugar (white sugar is fine), gradually burst the pot, wait for all the sugar to melt, wrap it in the meat, the meat is shining, add a little dark soy sauce king (in order to make the color key key), and add light soy sauce.

Stir-fry well, so that each piece of meat is evenly coated with light soy sauce. If the braised pork is too salty, it can be stir-fried with white rice and other ingredients to give you a salt flavor.

Here's how to do it: Preparation: 2 raw eggs, appropriate green onions, 1 bowl of leftover porridge, appropriate oil, 5 matsutake mushrooms, appropriate braised pork, and a sausage.

First to clear the braised broth, first to tell you about the internal structure layout of the braised broth, we generally use it several times after the braised broth is divided into 4 parts, from top to bottom: the first layer of brine oil, the second layer of blood water residue, the third layer of marinade in the real sense, the bottom layer of bone residue or meat foam sediment.

Since the marinade is accompanied by everyone's continuous de-marinating, the various ingredients in the marinade will become more and more thick, so we must use warm water, not large bone broth or so-called large bone broth. This is the right way to maintain the marinade. The braised pork broth is getting saltier and less fragrant, generally because it is used to make lo-mei too many times, and the water and soup are also digested and absorbed by fresh vegetables and meat, and the soup will naturally become salty when it is less.

Spices are one of the best flavors of braised vegetables, its function is very large, can not be ignored, so after adding water, it is necessary to pay attention to adding the appropriate amount of spices to give freshness, only in this way, the marinade of the sauce will not become lighter and lighter, on the contrary, the taste should be more and more delicious and mellow, the marinated meat is too salty, you can add an appropriate amount of water and white sugar, cook for a few minutes on medium and low heat, and the juice can be dried if the marinade is too salty, and you also need to moderately increase the time of soaking. In this process, care must be taken to ensure that the soup does not have to become sour. In the summer, you can put the soup soaked in lo-mei in the refrigerator to keep it fresh.

I think you can just boil the braised pork in clean water and then put it back in the braised soup so that it doesn't get too salty.

Sweetened If the marinated pork is too salty, you can add some sugar to it and recook it. Sugar can neutralize the saltiness and make the marinated meat taste less salty.

In this case, you can add some water to dilute the braised soup, and then cook it for a while to make the braised pork not so salty.

Coarse salt can marinate meat。Salt is divided into primary coarse salt, processed salt, refined salt and iodized salt. Any salt can be used for edible halogen products, but it must meet the national food standards, and under this condition, you feel that the salt is convenient to use and easy to use.

And a lot of spices will be added to the braised bun, which can ensure that its taste is more balanced, and the salty and fragrant taste is generally made into cold dishes is particularly delicious.

Proportion of salt in braised meat

The ratio of braised meat to salt is generally to, and it is more appropriate to add 100 catties of ingredients to 4 catties of salt to marinate, because salt will be lost during the diving process. MSG and sugar can be substituted according to individual needs, in an appropriate amount, and some brewed soy sauce has the effect of improving freshness. Marinated food does not need to be marinated in advance, and soaking it in brine after cooking can absorb the flavor, so that the marinated meat is delicious.

The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 to 5 days, the upper and lower layers are reversed, and an appropriate amount of fresh salt is sprinkled.

After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.

Salt brine is a very good method, it is mainly to make some braised meat or some braised vegetables, but generally speaking, like braised meat will be a little more, because one of his storage time is longer, plus the taste will be better, because like this kind of braised vegetables its taste is more salty and fragrant, can be directly made into some dishes, salt brine is mainly made with some sea salt or some coarse salt.

Braised beef needs to be salted, usually divided into two times, called "hanging flavor" in advance, and "seasoning" after the fact.

To make braised pork and stewed vegetables, first of all, you must put salt. But don't cook it for more than two or three hours, it's not good.

Braised pork is delicious with salt.

I just use soy sauce is enough, and it tastes good when soaked and boiled with soy sauce beer.

[Braised beef] secret recipe The preparation of braised beef.

Steps: 2 catties of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, and a few dried chili peppers.

Method 1Wash the pork, put it in a container, add cooking wine, and then add enough water, depending on the pork, soak for half an hour to 1 hour to remove the blood;

2.Boil a pot of water in a pot, put all the ingredients except salt and meat together, boil over high heat, turn to low heat, slowly marinate for about half an hour, then add appropriate salt, continue to marinate to the required softness and hardness, and adjust the marinating time according to your preferences;

3.Turn off the heat, remove the braised pork into the container, remove the spices from the marinade, pour the marinade into the container containing the marinated meat, and soak the marinated meat. Leave it to cool and store it in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinade and heat it.

Tip: Now that the weather is hot, the marinade is prone to acidity, so don't make too much at once. Rock candy is the size of the tip of a little finger; Cinnamon bark is about 5cm; Dried chili peppers are added as desired.

Easy to do. Ingredients: 1 pack of pork ribs concentrated marinade, 1-3 kg of pork.

Step 1: Wash the pork, put it in boiling water and blanch it, then drain it and set aside.

2. Put the marinade into the pot, bring to a boil over high heat, put the pork and cook for 40 minutes, turn off the heat. Let the pork soak in the braised soup and take it out when you eat.

3. Cook over low heat until the pork is cooked and flavorful, turn off the heat, and let the beef and soup cool.

4. Remove the marinated pork and cut it into slices. At this point, the delicious braised pork has been successfully made.

5. When the marinade is reused, the marinade can be added according to the amount of marinated food.