Why do you want to bake braised chicken first? And then in the halo??

Personally, I think it's to let the excess grease out

The difference between the meat marinated and then roasted and the Xianling Qingtong roasted and then marinated is that the flavor is different. It is easier to absorb the flavor than to marinate first and then marinate.

Use of halogens:

All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in a salty taste of the dish.

A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the umami flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be used separately from the raw materials of beef, mutton and various animals such as fat sausages with strong odor to ensure the quality of brine and marinated dishes.

How to save:

1. After a period of use, the brine will leave a small number of 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 the use of protein adsorption and coagulation.

Suck out the impurities in the brine to make the brine clear, and pay attention to some "cleaning" the brine with lean minced meat. However, it should be noted that the number of times each pot of brine is cleaned should not be 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 oil, which is easy to cause the brine to deteriorate and the fat to oxidize and deteriorate.

The principle of roasting first and then marinating is:Roasting can make the skin quickly caramelize and expand, forming a lot of pores, and can quickly make the meat cooked, and then remove the brine after roasting, the brine will be easier to enter the skin and meat, and it will taste more delicious. The second point is that roasting can take away the excess oil, so that the re-marinade will not be very greasy.

Eat barbecue note:1. Try not to choose synthetic meat.

I don't know when it began, there are many varieties of synthetic meat in barbecue restaurants, such as peihan and ruined roots. Although these meats taste good when grilled, they contain a lot of harmful substances to the human body. Because of respect for the elderly, you should choose natural meat, such as chicken wings, and so on.

2. Don't eat burnt food.

In the self-service barbecue, because of the lack of experience, there is often a situation of scorching - the vegetables are bright and smiling, and the fruits should not be roasted too much, and they are easy to burn black. In this case, you must not eat it. Burnt food can cause cancer.

Vegetables should be raised as soon as they are roasted, and meat dishes should be constantly turned over when roasted to prevent them from burning.

The habits are different in each place, and some places fry them in the marinade first, and then in the marinade after the fried chicken skin is crispy. In other places, the chicken thighs are marinated with light soy sauce, salt, oyster sauce, and thirteen spices before being fried. So let's look at the habits of the place.

Braised chicken thighs should be marinated first so that the taste is good into the chicken thighs, if they are fried first, the taste of the chicken thighs will not enter the chicken thighs when they are cooked, so they should be marinated first.

It is best to marinate first and then fry it. This makes the texture more crispy. And the chicken thighs will also be more flavorful, and the taste will be better. In addition, there will be no fishy smell.

In the middle of the Chinese New Year, tens of millions of birds are not to cover the pot, and the time is about half an hour; After boiling the brine first, then put it into the hall to regret the ingredients, change to low heat and cook slowly, and turn off the heat when the time is up. After turning off the heat, you can put the lid on the pot and simmer for a while, let the food fully soak in the brine, and let it cool before taking it out. Do the above two points, the marinated chicken is both flavorful and tender, with a good taste and a complete appearance.

In order to choose the right muscle fluid nucleus meat for production, it is very important to pay attention to the order of the food in the process of production, and to pay attention to the cleanliness and hygiene of the food.

In the process of braised chicken, be sure to blanch the chicken in advance, and then marinate it with green onions, ginger, garlic, and cooking wine, so that you can effectively remove the impurities inside, as well as the fishy smell, and when you braised the chicken, you should also buy a professional marinade package, so that the taste will be more authentic.

Ingredients: 1 chicken.

Excipients: 6 slices of ginger, 15 peppercorns, 2 star anise, 3 bay leaves, 2 green onions, 3 dried red peppers, 30 ml of light soy sauce, 15 ml of cooking wine, 8 ml of dark soy sauce, 10 grams of sugar, 4 grams of salt.

Method: 1. Take a fresh chicken and wash it.

2. Add water, two slices of ginger, bring to a boil, and cook until the chicken changes color, this step is to remove the peculiar smell.

3. It will produce a lot of blood foam, don't want it. In order not to waste, take out the chicken, boil the water again, put the chicken in, boil over high heat, simmer for about an hour on low heat, add a few jujubes and ginger slices, and you can boil a delicious chicken soup.

4. Boiled chicken broth with a layer of oil on top. Be sure to stew over low heat, otherwise the chicken will break its phase, and it will not be easy to marinate after a while.

5. Take out the chicken for later use, I used half of it, and the other half was made into soup.

6. Prepare all the ingredients in the drawing.

7. Put oil in the pot, add ginger, green onion, Sichuan pepper, star anise, bay leaves, dried chili pepper, and stir-fry over low heat to bring out the fragrance.

8. Add two tablespoons of light soy sauce, one spoonful of cooking wine, one spoonful of dark soy sauce and three tablespoons of sugar.

9. Stir-fry all ingredients.

10. Add the chicken, then heat the water or chicken broth. Almost drowning the chickens. Try to use it darker, otherwise the chicken will not be soaked. It's a little bit more water than I pictured.

11. Boil the pot over high heat, then turn to low heat, and start to pour the soup in the position where it has not been soaked, simmering on low heat, and pour the soup and turn over the chicken after a while.

12. Probably less than an hour, the chicken is colored, use chopsticks to prick the chicken, adjust the boring time appropriately, according to your chicken to decide the degree of crispiness, turn to high heat, add a small amount of salt, start to collect the juice, at this time keep pouring juice on the chicken.

13. The soup began to become less and less and thicker.

14. Finally, when the soup is basically dried up, it can be put on a plate and out of the pot.

15. Done.

Ingredients: 1 fried chicken.

Seasoning: 1 spoonful of salt (for marinating), 1 tablespoon of dark soy sauce, a small bowl of water, a handful of shallots, 2-4 slices of ginger, 2-3 star anise, 2-3 bay leaves, 5-7 pieces of rock sugar, half a bowl of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine.

1. Thaw and clean the chicken, especially the internal organs.

2. Sprinkle salt and spread evenly, and the internal organs should also be smeared, and dry in a ventilated place.

3. Add all the seasonings to the pot (remove salt).

4. After boiling, put in the fried chicken and turn to medium-low heat.

5. After simmering for 3-4 minutes, open the lid and pour the soup over the chicken.

6. Turn over and continue to simmer for 3-4 minutes, then repeat steps 5-6.

7. Adjust the length of the stewing time according to the ease of cooking of the chicken, generally 1-2 hours, and finally turn off the heat and simmer for 15 minutes.

8. Allow to cool slightly after removal.

9. Cut into cubes and pour the soup into them and serve.

Prehalogen. Put the chicken thighs into cold water to soak away the excess blood water, and marinate them with cooking wine, light soy sauce, dark soy sauce, five-spice powder, and Sichuan pepper water to taste; Then put it in the oil pan and fry it until the skin is brown and crispy, and the color is golden.

Fry first. Because the braised chicken thighs can be fried, the skin on the surface of the chicken thighs can be more crispy, and the taste of the braised chicken thighs will be better.

First of all, the chicken thighs should be blanched, the blood and impurities of the chicken thighs should be removed, the water should be drained after cleaning, and then the chicken thighs should be put into the brine for marinating.

Generally, the braised chicken thighs are fried until golden brown and then marinated in seasonings.

You don't need to fry it first, if you want to taste it, soak the chicken thighs and put them in the packet.

The roast chicken in the braised vegetable shop is particularly delicious, you can usually buy half of it and go back to the slice and put it on the plate, it is very convenient to eat, and it is delicious, you can also eat it when it is cold, it is particularly chewy. So if you learn how to cook roast chicken at home, how long does it take to marinate it?

If you make roast chicken, it is generally the whole chicken in the marinade, so the time is longer than the time to chop the marinade, it takes more than two hours, so that the color of its surface can be more in place, and the taste is more delicious, only the meat on the outside has a taste, and even the chicken inside is more flavorful, so that the taste is good. Don't be in a hurry, if you have enough time, you can also soak the marinated chicken in it, so that the roast chicken will taste more mellow.

To make braised chicken, you should be selective in the breed of chicken. At present, the varieties of chickens that can be bought on the market include old hens, small roosters, grass chickens, three yellow chickens, boy chickens and so on. When making braised chicken, try to choose a small rooster or a three-yellow chicken, and the boy chicken is also OK.

Because these chickens are not big in size and the meat is relatively tender, the marinated chicken is tender and easy to taste, and the marinated time does not need to be very long.

When marinating chicken, you can add a can of beer to it. When beer is added, it not only removes the fishy smell of the chicken, but also enhances its aroma, umami, and tender taste of the meat. Therefore, adding beer to the braised chicken is one of the secrets of making the braised chicken delicious.

The reason why I think the braised chicken outside is better than my own stewed chicken is mainly because there are more spices and an exclusive spice recipe. Then when you marinate it at home, you can also put some spices, such as ready-made thirteen spice powder, five-spice powder, salt and pepper powder, etc., after adding these spices, it will be much better than adding light soy sauce, dark soy sauce, oyster sauce, salt, monosodium glutamate, etc.

The time of marinated chicken is not the same, the size of the chicken, the saltiness of the marinade will affect the time of marinated chicken, so when you marinate at home, you should observe at any time, you can also taste the taste, feel that you have not yet tasted can continue to marinate until the color is red and bright, and the chicken is flavorful.

More than 2 hours. The specific amount of time mainly depends on the new and old degree of the soup, if it is a new soup, it will take a long time to let the roast chicken taste, the old soup is the opposite, and the marinated chicken is more flavorful. When marinating the chicken, you can cut a few knives on the chicken in advance, which will make it easier to absorb the flavor, and after the marination, you can simmer for another half an hour to make it more soft and rotten.

The time to marinate the chicken, marinate it in the brine for about 1 hour on low heat, poke the chicken with a sharp object, if it is easy to poke in, it means that the chicken is cooked through.

It takes about two hours to absorb the marinade thoroughly into the muscles, so it takes a little longer to make it delicious.

Summary. Hello Kiss Chickens and ducks need to be marinated first, and then put into brine for marinating. 1.

Prepare a handful of star anise, a handful of bay leaves, 6 7 grass fruits, a handful of cumin, 3 4 grams of cloves, a handful of orange peel, 2 handfuls of dried chili peppers and 2 handfuls of peppercorns. 2.Put it in a pot and add water to boil, boil it on low heat for about 10 minutes, then turn off the heat and cool for a while, add an appropriate amount of seasoning, salt, monosodium glutamate, chicken essence, and bone fragrance and stir evenly.

3.The boiled water itself is yellow, put in the chicken and duck to marinate for a night, it will turn yellow, and there is no fishy smell, and then put it into the marinated soup, it will be more fragrant, more delicious and more flavorful!

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<> kiss hello, braised chicken and braised duck can be marinated first and then marinated.

Hello Kiss Chickens and ducks need to be marinated first, and then put into brine for marinating. 1.Prepare a handful of star anise, a handful of bay leaves, 6 7 grass residue reed fruits, a handful of cumin, 3 4 grams of cloves, a handful of orange peel, 2 handfuls of dried chili peppers and 2 handfuls of peppercorns.

2.Put it in a pot and add water to boil, boil it on low heat for about 10 minutes, then turn off the heat and cool for a while, add an appropriate amount of seasoning, salt, monosodium glutamate, chicken essence, and bone fragrance and stir evenly. 3.

The boiled water itself is yellow, put in the chicken and duck to marinate overnight, it will turn yellow, and there is no fishy smell, and then put it into the marinated soup, it will be more fragrant and tasty!

How long does it take for chickens and ducks to marinate?

Kiss hello at least 30 minutes, the longer it is, the more flavorful it will be.