How is marinade good? What is the difference between brine and marinade?

Does lz refer to self-tuning or buying? If you want to buy it, I recommend Liao pork ribs concentrated marinade, it's very good, I have been using this brand, it is economical, simple to use, it can be diluted directly with water, and the most important thing is that the taste is very good.

If you want to adjust it yourself, there are many aspects, such as the selection and dosage of materials, the process and steps of production, and how to store it after it is made, all of which are related to the quality of the marinade.

Storage of brine.

1 After a period of use, the brine will leave a few residues of raw materials or spices, and then it needs to be filtered to ensure the quality of the brine.

2 The brine will become thicker after repeated use, although it is filtered, it still needs to be "cleaned", that is, after mixing with clean animal blood and water, it is slowly added to the boiling brine, which is to use the adsorption and coagulation of proteins to absorb the impurities in the brine, so as to make the brine clear, and pay attention to some of the brine to "clean" the brine with lean minced meat. However, it should be noted that the number of times each pot of brine should not be cleaned too much, so as not to lose the fresh flavor of the brine.

3. The oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, there is too much grease, which is easy to make the brine deteriorate caused by fat oxidation and deterioration.

4 When the brine is not in use, it should be boiled and put into an enamel barrel to allow it to cool naturally, and do not shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated. In summer, the brine must be boiled every day and, if possible, stored in cold storage.

When the brine is not used for a long time, it should also be taken out of the cold storage from time to time to boil, cooled and then put into the warehouse.

Look at the taste and color of the marinated food.

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.

Want to eat authentic you can go to a professional school to study.

Brine, a commonly used seasoning in Chinese Cantonese and Fujian cuisine, is a soy sauce made with a variety of spices. Brine is a seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks, and the ingredients used are Sichuan pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc., which can be prepared in a few hours. Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine commonly used in the north and south brine, in the catering industry is often distinguished by red and white brine, called sauce cooked food, and the things that are marinated have their own unique flavors.

The longer the old soup is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami, and the more beautiful the meat flavor is cooked. The first pot of soup, that is, the soup of stewed chicken, pork ribs or pork, in addition to the main ingredients, should also add pepper, spices, pepper, cinnamon, sand kernels, cardamom, cloves, tangerine peel, grass fruit, cumin, kaempfera, angelica, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add spices such as green onions, garlic, soy sauce, brown sugar, etc., to facilitate the preservation of the soup.

The varieties of the above seasonings can be based on the market**, not indispensable, but the commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of the main ingredient, which is the same as that of a general stew. Spices that are not easy to pick out should be wrapped in gauze.

Cut the main ingredient into small pieces, wash it, put it in the pot, add seasoning, add water (slightly more than the normal amount), cook the main ingredient, take out the meat and eat, pick out the seasoning, and the soup obtained by decanting impurities is the "ancestor" of "old soup".

A simple way to stir-fry braised pork in fragrant sauce.

Ingredients: 200 grams of pork belly, 10 grams of ginger, garlic and green onion. 2 bottles of brine, 10 grams of XO sauce, and grams of sesame oil.

Production process: 1. Boil the brine in a pot, wash the pork belly, cut it into large strips, put it in the brine, marinate until it is cooked thoroughly, scoop up the slices, mince the ginger and garlic, and cut the green onions.

2. Heat the oil in the pot, add ginger and garlic, stir-fry the pot, and stir-fry with the marinated pork until golden brown.

3. When the braised pork is fried until golden brown, add XO sauce and chopped green onion and stir-fry several times, and pour in sesame oil.

The practice of braised pork - -

1. A pound of beautiful pork belly, cut into thin slices for later use.

2. Put oil in the wok, after the oil is hot, add garlic slices and a little peppercorns and stir-fry until fragrant, then stir-fry the pork belly 3, the next star anise, a grass fruit, a piece of cinnamon, pour some dark soy sauce, salt, sugar and stir-fry 4, add enough water, turn to low heat and simmer for more than an hour until the pork belly is stewed.

Saute the chives, ginger and garlic in 2 tbsp oil, add half a bottle of soy sauce (about 2 tbsp of cooking wine, 2 tbsp of rock sugar, 1 tbsp salt, 15 cups of water and 1 five-spice sachet, bring to a boil, then reduce the heat to low and cook for 20 minutes, until the fragrance overflows. The longer the soup lasts, the better, and as long as it is stored properly, it can be used over and over again.

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

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

Marinade and brine sauce are two different seasonings that differ in their recipes, uses, and tastes.

Leelo is a traditional Chinese seasoning made by fermenting a mixture of rice, wheat, beans, etc. It usually contains ingredients such as alcohol and lactic acid, is dark brown or dark reddish-brown, and has a delicious and slightly sour taste. It can be used to marinate meat, seafood, tofu and other foods to make it more delicious.

Brine juice is a kind of cooking seasoning, which is made by boiling water, salt, sugar, spices and other ingredients and cooling them. It is often used to boil eggs, tofu shackles, meat, and other foods to make them more tender and delicious. The taste of the brine sauce is salty, and sometimes other seasonings are added to add flavor.

In general, both braised and brine sauce are commonly used Chinese seasonings, but they are made differently, used for different purposes, and have different tastes. When cooking, it is necessary to choose the right seasoning according to your needs and master the skills of use to achieve the best cooking results.

Regarding the difference between "brine sauce" and "brine sauce", both of these are sauces used to marinate food, but they have slightly different ingredients and preparation methods.

It is made by mixing rice, koji, salt, sugar, soy sauce and other ingredients, and can be used to marinate various ingredients to make leeches, such as beef jerky, dried tofu, salted eggs, chicken feet, and so on. The food marinated in the marinade is delicious and has a rich texture.

Brine sauce (also known as marinade) is a dark brown sauce, which is made by boiling large bones or meat bones, soy sauce, rock sugar, five-spice powder, star anise, Sichuan pepper and other ingredients, and it is also commonly used to marinate ingredients. The food marinated in the brine sauce is delicious, tender and delicious.

In general, the ingredients and uses of the marinade and brine sauce are slightly different, but they are both carefully processed sauces that can make the ingredients more delicious.

Marinade and brine sauce are both seasonings used to marinate foods, but there are some differences between them. It is a seasoning made by fermenting soybeans, glutinous rice, wheat and other raw materials into a batter, and if you look at the taste alone, it is similar to the brine juice, but it also has the aroma of natural brewing, and the taste is more dusty and smooth and not too salty. The brine juice is made of soy sauce, vinegar, sugar and some other spices, it does not need to be fermented, the taste is relatively delicious, and it is also the main seasoning of seafood brine.

Therefore, the two are also different in terms of use scenarios, with the marinade being more common in the traditional family cooking, while the marinade is gradually popularizing in the marinade of seafood delicacies.

The dregs marinade is made from sake lees used for brewing, which has a wine aroma and is refined by adding some spice sauce.

Brine sauce He Duan: Specially used for braised meat, braised fish, braised tofu, braised pork ribs and other dishes buried in the bent pat sauce of braised or braised cooked food, used to achieve the function of flavoring, freshness, coloring, seasoning, tender meat, removing fishy and odor, or adding flavor, freshness, sweetness, spiciness, and palatability, and is a liquid condiment prepared and processed by a variety of single seasonings.