What happens if there is no marinade in the thick part of my marinated duck meat?

It should be that you did not master the proper heat and marinating method when making braised duck, and the thick meat was either difficult to enter the lo-mei because of insufficient heat, or the lo-mei was not enough, and it could not be stored for a long time in the thick part of the duck meat.

Hello! There is a master to do everything, first of all, I should go to the master!

There are two ways to braised duck, one is braised duck, the duck meat is relatively thin, and the other is the meat duck, the meat duck meat is thicker and difficult to taste, so making braised soup is the key, and there is also a way to make braised meat.

You should make a few cuts with a knife on the thick part of the duck meat to make it easier for it to absorb the flavor.

That might just be that it doesn't taste good, so next time you marinate it a little longer, and you make some small holes in the meat with a toothpick, so that it tastes better.

One is that the taste is not well adjusted, and the other is that the time is short, the duck is old, and it is not a stuffed duck, which will happen.

Use a bamboo skewer to prick some eyes out of the thick flesh.

The time of marinating is too short.

To master the soaking brine (about half an hour) and boiling brine (after boiling, adjust to the appropriate boiling) Turn off the heat and soak before removing.

If large and small pieces into the pot, please first soak the brine over low heat, about half an hour, and then adjust the heat to boil, keep the proper boiling, and then according to the raw and cooked situation of the small goods, take out the small goods, the thick goods continue to marinate, you can use chopsticks to insert, if there is no pink gravy, even if it is cooked, but cooked does not mean that it is good to enter the fragrance and salt. Estimate the thickness of the meat, you can also turn off the heat, put the small pieces in it, soak it for an hour until you feel the flavor and then remove it.

The braised duck does not taste because the production process is one less step, that is, the duck is not marinated before the marinade, no matter what is to be marinated, it must be marinated for a certain period of time before being put into the marinated soup, and the marinated soup is not fragrant because the ratio of marinade and water is unreasonable, and the older the marinated soup is, the more fragrant it is.

Sauce is a commonly used seasoning in lo-mei, which can enhance the aroma and taste of lo-mei, if there is no flavor of marinated duck goods, it may be the following reasons for the pants Zen: 1Insufficient dosage of large materials:

In the marinating process, if the amount of large ingredients is insufficient, it will lead to the lack of aroma and taste of large ingredients in the marinade, and the amount of large ingredients can be increased appropriately to enhance the taste of marinade. Bury 2The quality of the material is not good:

If the quality of the ingredients used is not good, or if they are not stored properly, it will lead to the deterioration of the aroma and taste of the ingredients. 3.Marinating time is not enough:

If the marinating time is not long enough, the liquid dust will cause the aroma and taste in the marinade to be insufficient, and the marinating time can be appropriately extended to make the marinade more flavorful. 4.The flavor of other spices is too prominent:

If other seasonings are used, such as cinnamon, grass fruit, etc., the flavor is too prominent, which will mask the aroma and texture of the ingredients, and the amount of other seasonings can be appropriately reduced to make the flavor of the ingredients more obvious. It should be noted that the taste and texture of lo-mei are affected by a variety of factors, and the formula and dosage of lo-mei can be appropriately adjusted to meet the needs of different tastes.

A new fat duck, fat, red rice noodles, salt, soy sauce

Appropriate amount of braised duck wings rock sugar, cinnamon, eggplant, green onion, turmeric, rice wine, sugar, sesame oil, and water starch.

Production process] <>

Braised duck. First, slaughter the duck and put it in the pot, add water, fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, ginger and a little boil on the fire, put the rice wine and cover and burn for about 1 hour, then turn the duck body over and move it to low heat for half an hour to take out and cut the strips after cooling; Pick out the fat in the pot, sieve the marinade in the pot and put it in another pot, add soy sauce and sugar, boil on the hot fire, add water and starch and stir, pour it into the bowl, put a little sesame oil and stir it after it is cooled, and pour the marinade on the duck.

Ingredients: 10 ducks, 500 grams of red yeast rice, 800 grams of rock sugar, 250 grams of Shao wine, 400 grams of refined salt, 50 grams of green onion and ginger, 50 grams of cinnamon and fennel, 500 grams of fermented bean curd.

Method: 1. Wash and blanch the duck first.

2. Put the liner in a large pot, first put in ginger, green onion knots, and spices, then put in the duck, drain the red yeast rice water into the pot, put Shao wine, soy sauce, refined salt, some rock sugar, and add water until submerged. First bring to a boil, then simmer for about 2 hours, then add rock sugar to thicken the pot. Slightly.

After cooling, change the knife to a basin and pour the marinade.

Ingredients: 1 local duck, 2 packs of Liao pork ribs concentrated marinade.

1. After slaughtering, remove the internal organs, wash and drain the water, and divide into several pieces.

2. Remove from the oil pan and fry the duck pieces until the belt is golden brown.

3. Tear open a packet of Liao Bianqi pork ribs to concentrate the marinade, dilute it with water, and bring to a boil. Another package for spare.

4. Add the duck and add water until the marinade completely submerges the duck.

5. Tear open another packet of Liao pork ribs to concentrate the marinade, and slowly add it until the marinade tastes appropriate.

6. Cook on high heat for 30 minutes, then continue to cook on low heat for 1 hour, stirring in the middle to taste.

Wash the duck first, then put fennel, cinnamon, pepper, ginger, all into the pressure cooker, add a piece of rock sugar, if it is one, you can add one, a big spoon of dark soy sauce, a little more light soy sauce, at this time you can not add a lot of flavoring for a while.

Step 1: Add a large bottle of beer, or two cans of beer, without adding water.

Step 2: Put in the duck and you can cover the lid and start cooking, turn off the heat about 5 minutes after the pressure cooker sounds, and after a while you can open the lid, pour it into the pot of stir-frying, or you can directly marinate it in the pressure cooker, without a lid.

Step 3: Pour it into the pot, because it is convenient to turn over and pour the juice, at this time, you can tie a green onion knot and throw it directly down to remove the fishy smell. If you don't like a little sweetness, you can add less sugar, if you want to be sweet and salty, you can add some rock sugar, the color is not enough, you can add some dark soy sauce, and the taste of the soup is slightly saltier than the usual dishes.

Step 4: Remember to turn over after a while! Then pour the soup over top and turn it over a few more times.

In the end, the soup will be very thick, wait for the soup to be thicker, and then put the duck on a plate without soup, wait for the duck to cool before cutting, make a small bowl of juice, filter out the spices in the soup, and pour it on the duck when eating.

Prick the duck with a needle, and then immerse the whole duck as much as possible when marinating, so that the marinade can enter the whole body of the duck along the needle hole, and it is easier to absorb the flavor.

Duck, how do you marinate the meat? That is, the strong girl soaked in the lo-mei for a day and overnight, I think it will be delicious, and it is also good to enter the duck.

Summary. Hello, I'm glad to answer for you, the marinated meat is generally too little salt, you can add a little more salt to the brine, to ensure that it is not put into the brine to soak overnight, what to do if the marinated meat does not taste.

Hello, I'm glad to answer for you, the meat is not flavorful, the salt is generally too little, you can add a little more salt to the brine, Dou Heji ensures that it is not put in the brine next to the shed to soak it overnight, adding that Li Shiming, the heat is too big or the marinated which wandering time is short, will cause the marinated meat to not taste, the fire is easy to rot, the skin is grinding and degreasing too fast, the meat taste is firewood, the time is too short The ingredients do not have enough time to taste The correct approach is, according to different ingredients, we marinate the ingredients on medium and low heat, In this way, you can prolong the ripening time of the ingredients, reserve enough time to taste, try to lengthen the marinating time, and turn off the heat when cooked.

Summary. Dear, wash the chicken and blot the water with paper. This removes any flavor left behind by the packaging and allows the chicken to absorb the marinade better.

Dear, wash the chicken and blot the water with paper. This removes any flavor left behind by the packaging and allows the chicken to absorb the marinade better.

Finely chop the garlic, onion, chili pepper and ginger to penetrate deeper into the chicken so that the chicken can absorb the flavor everywhere. Mix all the minced ingredients. Place the desired seasoning in a bowl and stir well with chopsticks or mix all the seasonings in a blender.

Wash the chicken and blot the water with paper. This removes the flavor left by any packaging and allows the chicken to better absorb the flavor of the marinade.

Place the raw chicken and marinade in a food storage box and make sure the marinade covers the chicken. Seal the storage box. Place the storage box containing the chicken in the refrigerator for 4 hours. At this time, the flavor of the marinade will blend with the chicken and make the chicken flavorful. Medium messy stuffiness.

Thank you. Dear, I hope mine can help you, if you are satisfied with my service, please give a thumbs up, I wish you all the best, Happy New Year!

Marinate for 30-40 minutes. Imitation empty branches.

Ingredients: 500g duck gizzard

Excipients: appropriate amount of marinade, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of soy sauce, appropriate amount of brown sugar.

1. The duck gizzard is prepared with sensitive water.

2. Remove and rinse with cold water.

3. Prepare marinades and dried chili peppers.

4. Put the marinade and dried chili peppers into a boiling pot and bring to a boil with water.

5. Pour in the duck gizzard.

6. Put some salt, brown sugar, soy sauce and bring to a boil over medium heat for 40 minutes.

7. The marinated duck is lost and the gizzards are opened.

8. After cooling, remove and stir-fry cold.

9. Finished products. <>

1: The oil temperature is high when you are frying, you can have less moisture, the oil temperature can be lower, and you can fry more 2: You can air dry it after submerging This you can control the degree of air drying by yourself It is necessary to prepare in advance It is not recommended to be anxious.

3: Marinate and fry many times, marinate for the first time and cool for the first time, and then marinate for the second or third time, so as to achieve a dry and fragrant effect.

The oil temperature should be low, and it is recommended not to fry it too much for the first time, just tighten the skin, because there is sugar and colored ingredients in the braised soup, and the color is not good after being fried many times later.

1. When choosing ducks, it is best to pick a tender grass duck.

2. Spread evenly on the duck with salt and pepper and marinate for 1 2 hours. Salt and pepper have both the saltiness and fragrance of salt, and it is easy to taste, so the marinated duck will be easier to taste and very fragrant.

3. Use a pressure cooker or electric pressure cooker to save gas and time, basically not half an hour to get it.

4. Don't throw away the braised soup, pour it into a plastic bag after it cools, put it in the refrigerator after tying it tightly, and take it out to thaw it next time. The longer the soup, the more fragrant it is.

If you rely on the marinade alone, you will take it out and dry it immediately after the marinade, and it will be dry after a while, and if you fry it in the oil pan for 6 minutes, it will be even drier!