When marinating meat, how do you marinate it better?

My exclusive recipe is to cut the meat into small pieces, alternate fat and thin, then chop millet spicy, garlic and ginger, add light soy sauce, dark soy sauce, sesame oil and a little salt and mix well.

You can wash the pork belly with white wine, then sprinkle the salt evenly on top of the meat, be sure to coat it evenly, and then put it in a container, cover it with plastic wrap and marinate for about three days.

I think the first thing is that when we choose meat, we must have a better choice, we must choose those that are not filled with water, the quality is better, and when marinating the meat, you can put an egg, preferably just egg white.

1. Add light soy sauce and dark soy sauce to the pot, the ratio is two to one, that is, if 1000 grams of light soy sauce is used, then 500 grams of dark soy sauce should be used, and then an appropriate amount of sugar and salt is added to the pot.

2. Take out the prepared spices and put them in the pot, directly turn on the high heat and cover the pot lid to cook, pay attention to the situation in the pot when cooking, and add cooking wine after the seasoning in the pot is boiling.

3. Stir well with chopsticks and dip the sauce in the pot to taste, the main taste is saltiness, if you prefer to eat salty, it may feel a little light, then you can add some salt according to your personal taste.

4. Find a container that can be sealed, preferably a ceramic jar, and put the processed pork into the jar, making sure that the pork skin is close to the side and bottom of the jar.

5. The seasoning juice in the pot is poured into the jar after cooling, sealed with plastic wrap first, then added to the lid of the jar, and the pork is turned over after two days.

6. After marinating for about three days, then take the pork out of the jar, hang it on the balcony or drying rack with a rope, and air dry it naturally.

The best way to make cured meat is as follows:

Prepare a scouring pad first, clean the scouring pad, and then prepare a basin of hot water. Soak the scouring pad in hot water and rub the surface of the pork belly with a white cloth. Use scissors to insert a hole in each piece of pork belly, and after the processing is done, we put it on a plate and wash the pork belly with white wine.

Put the wok on top of the stove, don't heat it first, pour the salt into the pan, then put the spices into the pan as well, heat the salt over low heat, and be sure to keep turning it when stir-frying, until the salt grains are slightly yellow, and it proves that it is OK. Take out the pork and spread the salt evenly on the surface of the meat, spreading evenly in every position. Put it in a water-free and oil-free container, then cover it with plastic wrap and cover it for three days to marinate the juice.

Precautions for marinating meats

1. Don't wash the pork belly you bought, wipe the blood stains on the surface with a clean and slightly damp cloth. Dry in the tuyere and blow until dry and non-sticky, pour the salt and peppercorns into the wok, and heat over medium heat.

2. When the pepper is fragrant and the salt color is slightly yellow, it is not hot to leave the fire, and then take two-thirds of the amount and evenly spread it on the meat, rub it slightly, and prepare a suitable (pottery or porcelain) pickling container.

3. Arrange the meat in it, pour 1 tablespoon of high liquor and press with weights, and place it in a cool place away from the heat source. After 24 hours, the marinated water is discarded, and the remaining one-third of the Hikiri Sanga is rubbed with salt and peppercorns on the meat.

4. Drizzle 1 tablespoon of white wine, re-press the weight and continue to marinate. The salting can be completed in about 48 hours, and the salted meat is strung with a rope and hung in the shade at the tuyere, and dried until the meat is slightly hard, then cooked and eaten or refrigerated.

Cured meat is delicious and easy to do: After washing the fresh meat, wrap it in the meat with an appropriate amount of salt, and put it in a ventilated place to dry, so that the bacon tastes the best.

It should be noted that in the process of making bacon, if it needs to be cooked, you can add bay leaves, star anise, ingredients, sugar, chicken essence, and cooking wine to it, which can ensure the taste of the cured meat and will not destroy the nutritional value of the cured meat. It can not only provide rich sodium ions for the body's metabolism, but also supplement rich protein and carbohydrates.

You can also flood, put salt and pepper into the jar, pour it into the jar with boiling water, put the meat in after cooling, and the same as above, cover the mouth of the altar, turn it often, so that each side of the meat is immersed in salt water, take out the meat and dry it after half a month, boil the water of the marinated meat, skim off the blood foam, and then put it into the meat Chang Jinggong after it is cold.

Introduction to bacon

Bacon refers to the processed product made by the process of curing meat and then baking, which is a kind of cured meat in China. It has strong antiseptic ability, can prolong the storage time, and adds a unique flavor, it contains phosphorus, potassium, carbohydrates and other nutrients.

The production method is to cut the meat strips with bamboo skewers to prick some small eyes, resist the waiter with fried dried peppercorns and salt to knead, rub the layers of stacks into the porcelain basin, and finally press with heavy objects, after the meat is marinated, hang in the sun for about 2 months, you can become a yellow and dry bacon. Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, and Shaanxi, and has a history of thousands of years. Ordinary people can eat manuscript rocks.

First of all: choose meat, marinated bacon is the first choice of pork belly, when buying meat in order to facilitate the operation later, generally I call the boss who sells meat to operate in strict accordance with the size I want, generally cut into a long strip of one inch wide and about seven inches, such a size will be better when marinated, and when eating it is just the amount of a meal, but also poke a hole in the skin of each piece of meat, which is conducive to putting on a rope and hanging it to dry.

Second: fry the accessories, prepare 300 grams of salt, under normal circumstances, 10 catties of pork need about 150 grams of salt, you can fry a little more, but when smearing salt, it is still added according to the amount of meat, and the excess salt should not be added. First of all, add salt to the pot, stir-fry the heat, add star anise, sand kernels, cinnamon, and peppercorns to fry until fragrant, turn off the heat and let cool for later use.

Third: pickling, at this time pay attention to a point, do not clean the pork you bought, otherwise it is easy to rot when pickling, and it is very difficult to operate with watery, directly prepare 52 degrees of liquor, and wipe the whole body for disinfection and sterilization to increase flavor. Some people will say, I can't eat pork without washing, so after you wash it, you must fully control the moisture.

Then add a little light soy sauce to the fried accessories, which can not only prolong the freshness of the bacon, but also the color of the cured bacon is particularly good-looking, because the light soy sauce itself is a natural preservative, and in the process of marinating bacon, as long as we put a little more light soy sauce into the meat, the preservation time of the bacon can be very effectively extended. Evenly smear the adjusted accessories on the pork, and massage carefully so that the pork can be fully absorbed, and then put the salted pork into a clean basin or jar without water and oil, and add the remaining spices, but do not pour the excess salt into it; Then marinate with a lid for about 3 days.

Fourth: pour the tank, in the process of marinating, every morning and evening, the meat below and the meat above should be reversed to continue to marinate, the purpose of this is to marinate more fully, so that the taste of the marinated bacon will be unified, and it will not be bad.

Fifth: After three days, after marinating, use a rope to pass through the poked hole and tie it, and blanch the pork in warm water at about 90 degrees for 5 seconds with your hand, so that the bacon will not be too salty and the color will be better; After scalding, hang the pork outside to dry for about 10 days before eating.

It always takes some time to marinate meat, so what are some ways to make it taste faster?

Method steps.

1. Cut the meat thinner.

Cut the sauce meat as thin as possible, so that the surface area of the meat can be in contact with the seasoning, and the natural flavor will be faster!

2. The indoor temperature is high, and the meat is easier to taste.

The higher the temperature of the surrounding environment, the faster the flavor will be absorbed. You can increase the indoor temperature by turning on the air conditioner, etc., so that the meat tastes faster!

3. Sealing can also speed up the flavor of the meat.

Mix the meat with the ingredients and put it in an airtight jar to make the meat taste much faster.

4. Add some fruit juice appropriately.

The enzymes in the fruit will soften the flesh, which will increase the speed of flavoring. Like the well-known apples and pineapples, the effect is good! And the meat will taste even better!

5. Add some onions and shallots.

Onions and shallots also have the effect of softening the meat, and because of their addition, the marinated meat will become more refreshing.

6. Stir the meat constantly.

Stirring the meat constantly with your hands or chopsticks will significantly reduce the time it takes to marinate the meat.

Ingredients: 1 pound of pork belly, edible salt, light soy sauce, Sichuan pepper, white wine.

Method steps. 1. Wash the pork belly first, then dry it and let it dry.

2. Then spread an appropriate amount of Sichuan pepper and three tablespoons of edible salt on the pork belly.

3. Pour some liquor and light soy sauce on top of the meat and place it in a cool place at a low temperature.

4. After two days, hang the meat with a rope and place it in a cool and ventilated place.

5. The marinade will be completed after about a week.

Cured meat is rich in trace elements such as phosphorus and potassium, and the fat content is lower than that of ordinary pork. It should be noted that when frying bacon, try to put as little salt as possible to avoid too high salt content that is not conducive to health.

Step 4: Dry and tease.

Hang the processed meat strips in a sunny and ventilated place and dry them until they are at the right dry height before putting them away.

There are also many people who like to put the meat strips in the balcony and dry them through the glass window, so that the cured meat that comes out of the dry and the cured meat that is dried in a well-ventilated place are sold, and the taste is absolutely incomparable, which is the biggest essence of making the cured meat more delicious.

Method. 1. Stir-fry the marinated meat with green peppers.

Ingredients: appropriate amount of green pepper, appropriate amount of cured meat, appropriate amount of onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar;

Method: 1. Cut the green pepper into rings, cut the marinated meat into small slices, and chop the onion and ginger;

2. Pour oil into a wok, stir-fry ginger and chopped onion;

3. Pour in the marinated meat and fry the oil;

4. Pour in the chili rings;

5. Stir-fry until flavorful, drizzle with light soy sauce, add salt and sugar to taste;

Method. 2. Stir-fried marinated meat with tempeh.

Ingredients: 500 grams of bacon meat, 100 grams of tempeh, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce;

Method: 1. Slice the marinated meat;

2. Prepare light soy sauce, cooking wine, Sichuan pepper, garlic for later use;

3. Preheat the oil pan, pour in the meat slices and stir-fry the oil;

4. After the oil is removed, add the tempeh and stir-fry evenly, then pour in light soy sauce, a little cooking wine, ginger, garlic and peppercorns;

5. Stir-fry evenly until the meat is cooked thoroughly.