How many sauces are better to use to make sauce marinade?

Two flavors are the best. If you use too many flavors, the texture will decrease.

Personally, I think two or three are the best, with sweet noodle sauce, soybean paste, tofu milk, and you can also add a little dark soy sauce to taste.

I think it's better to mix these three, add a kind of tofu sauce flavor, add a little flavor of bean paste, and add a little flavor of dark soy sauce.

The difference between sauce and marinade is that the taste is different and the ingredients used are also different。Chinese cuisine has always been so profound that many people confuse sauce and marinade, thinking that they are both boiled in a pot with a large amount of ingredients, but this is not the case, and there is a big difference between the two.

First, the ingredients are different.

The so-called sauce is to put the ingredients into the sauce and boil them over high heat first, and then use low heat to make the ingredients more flavorful, so most of the ingredients used in it are raw meat, such as the sauce pig's trotters and sauce beef that we often see.

Wait a minute. But marinating is completely different, it is mainly a semi-finished product or a pre-processed food into the brine and heated until the food has absorbed the flavor of the marinade and is completely cooked. It can use a wide range of ingredients, in addition to a variety of meats, there are also seafood, vegetables, but anything you can think of can be marinated.

Second, the taste is different.

The taste of the sauce is more single, the daily more common is five-spice, spicy, etc., this kind of food in the north is usually more, and the marinated Kaixun taste is more extensive, such as oil marinade, spicy marinade, etc., looking at the existence of marinade in many regions of the country, it can be seen that its acceptance rate is very high. And we can guess from the literal meaning of the hail that sauce is usually added to the sauce, and sauce is usually not used in marinating.

3. The appearance is different.

There is also a big difference in appearance between the sauce and the ingredients made from the marinade, because the sauce is made with soy sauce or sugar.

So it usually looks brown or sauce-colored.

There is no soy sauce in the pickled vegetables, and sugar is usually not used, so it looks white, yellow, red, and so on. There is no old soup after the sauce is made, because the sauce gradually dries out during the preparation process. Marinated is to leave some juice, for example, many century-old shops use 100-year-old marinade.

The difference is that the taste is different, the cracked ingredients used are also different, the cooking method is different, the classroom puts the ingredients after the initial filial piety work into the miso soup, and then boils, the brine is to put the raw processed ingredients or semi-finished ingredients into the brine to heat, I prefer the marinade, because the marinade is really delicious, the materials are relatively rich, and the sauce is too salty.

The difference is the difference in taste, the difference in production method, the difference in baking technology, the difference in processing method, and the difference in taste. I prefer to eat sauce.

The materials used are different, the taste of the soup is different, the products are different, the production process is different, and the effect is different.

The flavor of the sauce is stronger, the hail is more intense, an acorn is bought from the supermarket, and the marinade is made at home, the taste will be more suitable for yourself, generally salty and fresh, especially suitable for mixed noodles to eat, I like to eat marinade.

Replace soy sauce with stir-fried sugar.

First, the formula. 2. Modulation.

1. Divide star anise, cinnamon, cumin, licorice, sannai, gana, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

3. Problems that need attention.

When frying the sugar color, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

To use a good proportion of medicinal recipes, just like Zhou Heiya has a sauce flavor without soy sauce.

Ingredients: 10 kg of base soup, 2 kg of soybean paste, 300 grams of soy sauce, 15 grams of star anise, 10 grams of grass fruit, 15 grams of cinnamon, 10 grams of cumin, 40 grams of angelica, 10 grams of tangerine peel, 10 grams of bay leaves, 10 grams of Sichuan pepper, 100 grams of ginger, 30 grams of liquor, 50 grams of cooking wine, appropriate amount of sugar.

Because it is a sauce marinade, it mainly highlights the flavor of the sauce, so there are not too many spices here.

Method: 1: Soak the spices in hot water for half an hour, then rinse off the odor and medicinal smell with cold water.

2:: Stir the soybean paste and soy sauce well and set aside.

3: Add 400 grams of vegetable oil to the pot and cook it, dry until it is hot, pour in the soybean paste and soy sauce that are mixed well, add cooking wine, fry over low heat for about 1 minute, 4: Add the base soup, add spices and ginger, boil over high heat, add salt, rock sugar, chicken essence to taste, boil for 1 hour on low heat, boil out the taste of spices, and the marinated soup is ready.

5: This sauce brine is suitable for most dishes, pig's trotters, pork ribs, beef, sauce marinated duck, rabbit, etc. You can marinate as much as you like.

How to make the base soup:

Brine bottom soup production: 12 kg of water, 2 kg of pork leg bones, 2 kg of beef leg bones, half an old hen about 1 kg. First blanch the pork bones, beef bones, and chicken, remove the blood water, then put them in the water, add 50 grams of ginger, 50 grams of green onions, 10 grams of Sichuan pepper, 10 grams of pepper, 30 grams of cooking wine, bring to a boil over high heat, and boil over low heat for 8 hours.

After boiling, take out the chicken, pork bones, and beef bones, and then strain the boiled old soup with fine gauze, filter out all the meat residues, and the base soup is ready.

Summary. Hello, you can turn sweet noodle sauce and soybean paste into water, mix it with dark soy sauce, boil it in oil and marinate the pork. It must be simmered slowly over low heat, so that the braised meat will have the flavor of sauce (put some marinades appropriately: star anise, cumin, dried red pepper, rock sugar, bay leaves).

Hello, you can turn sweet noodle sauce and soybean paste into water, mix it with dark soy sauce, boil it in oil and marinate the pork. It must be simmered slowly over low heat, and the meat will have the flavor of sauce (put some marinades appropriately: star anise, cumin nianju, dried red pepper, rock sugar, bay leaves).

The recipe for the secret braised meat sauce 1Wash the pork belly and cut it into small cubes, and cut the shiitake mushrooms and onion into small pieces for later use. 2.

Put the right amount of oil in the pan, fry slowly over low heat until golden brown, control the oil and set aside (you can also use it directly without oil control). This is the soul of braised meat sauce - onion crisp. 3.

Dry yellow sauce melt with an appropriate amount of warm water, then pour in the sweet noodle sauce and mix well for later use. 4.Blanch the pork belly and control the moisture 5

Put the bottom oil in the pan and fry the pork belly until the oil is 6Add shiitake mushrooms and stir-fry, add green onions, ginger and garlic and stir-fry. 7.

Add the onion crisp and stir-fry 8Add the mixed sauce and stir-fry, add cooking wine, and add an appropriate amount of warm water. (Adjust the amount of water by yourself, this sauce should be boiled for about an hour) 9

Add cinnamon, star anise and bay leaves10Then add rock sugar, and slowly boil the situation on low heat. Be careful to stir in the middle to prevent cooking.

11.You can add a few hard-boiled eggs to boil together, and it is very fragrant with rice. 12.

Boil for about an hour until thick, that is, rotten.

Let me explain to you what is the practice of braised pork cooked food, and the difference between braised meat and sauced meat. Many people think that sauce marinade is the same thing, but in fact, there is a big difference.

First of all, explain the method of sauce meat:

Sauce is sauce marinade, and there is also a difference between sauce and marinade. Sauce cooked food is made with soy sauce, dark soy sauce, sugar and other colored accessories added to the soup. That is what is called red brine.

Explain the practice of braised pork: such as braised pig's head, pig's trotters, pig's ears, braised chicken, etc. The color is natural. The practice of marinated meat and the practice of sauce meat are mainly different from the color, the process is the same, and the old soup does not need to add soy sauce, dark soy sauce, sugar and other colored accessories.

The above is provided by Lou National Deli Food!

One is to use marinade, flavor and fragrance . One is made with miso and the taste is pure.

There is still a big difference between braised meat and sauce meat, braised meat mainly lies in the purity of braised soup, the unique ratio of large ingredients, and then the braised meat has a good meat flavor and unique taste and taste, the sauce meat mainly emphasizes the taste of the material, the sauce is different, the taste of the meat will be very different, so the braised meat is more delicious, and the original meat flavor is eaten, and the sauce meat is not.

The difference between sauce and marinade is that the ingredients used are different, and the method of making it is different, but I prefer the sauce method because this method of making it is more flavorful and fragrant。Many people confuse the two production methods of sauce and marinade, and even admit that they are the same production method, but in fact, the two processes are completely different. Sauce is actually made by putting the ingredients that have been processed into the miso soup, boiling it over high heat, and then slowly simmering it over low heat.

Marinating is the heating of raw or semi-finished ingredients in brine, and although the two look similar, there are many differences.

First, the ingredients are different.

Most of the ingredients used in the sauce are raw, and they are basically some meat, and the ingredients are relatively narrow. Marinated is completely different, we can not only see all kinds of meat dishes, but also vegetables, seafood, and even semi-finished products purchased directly, to put it simply, everything can be marinated, only you don't want to regret trembling to nothing you can't see.

Second, the taste is different.

There are slightly more sauce methods in the north, and the most common is the five-spice type, for example, we can often see five-spice sauce beef, five-spice sauce pig's trotters and so on. There are relatively many types of halogen, and the distribution is more extensive, such as oil marinade, spicy marinade, bad marinade, etc., whether it is in the south or the north, it is basically acceptable. Because of the different seasonings they use, the taste is completely different.

As the name suggests, soy sauce and sauce are added to it, and the taste is more mellow, but the taste is relatively simple, and most of the sauce products are reddish-brown or sauce-colored. Soy sauce is usually not used in marinated products, and in addition to the often used cinnamon and star anise, many other spices are added to make them, and the color is slightly lighter.

3. Old soup. Generally, the more famous old shops will leave the marinade, which may be boiled for several years or even decades, and because of this, these marinated vegetables will become more and more delicious. The sauce is completely different, most of the ingredients do not leave the old soup behind, because they are slowly dried up during the production process, and all of them are integrated into the ingredients.

The difference between sauce and marinade: different ingredients, different methods, different ways of eating, different seasonings, etc. We all know that sauce is an ingredient that has been processed at the beginning, put it into the finished miso soup, simmer it slowly over low heat, and take out the method of cooling it into a dish; Potato return to brine is to put the raw materials and clinker that are first worked by Jiaxiao into the brine and heat, so the taste of various spices in the brine penetrates into the food, so there is still a big difference.

I love the sauce.

First of all, the two cooking methods are completely different, and then the soup is completely different, and the taste of the product is completely different.

The difference is that the former is very salty and does not have a lot of ingredients. And it tastes very bridged, I don't believe that the reed is slippery, and there are generally a lot of side dishes in the marinade. I prefer to eat marinade.

The difference between dismantling the shed is that the way of making is different, the process of production is different, the added materials are different, the simmering time is different, and the taste of production is different. I prefer Wang Yu's practice of eating sauce and sleepy reeds.

Summary. I tried dry yellow sauce, melt it with water, and then add sweet noodle sauce and mix well.

Hello, I'm helping you sort out the answers, please wait.

I tried dry yellow sauce, melt it with water, and then add sweet noodle sauce and mix well.

There are also soy sauce syrup and soy sauce paste, which are also more recommended.

It can make the braised pork have a more fragrant sauce flavor, and in addition, it is necessary to grasp the heat and the amount of ingredients.

That's all for me, I hope it helps you and I wish you a great day.

I marinated a pork knuckle, and it didn't have a strong flavor in it.

I want to make a good sauce and pour it over to eat.

It doesn't taste good, does it?

Isn't it very tasty.

Pour the sauce with a sauce.

Yes, that's a solution.

It is poured with sauce.

Also, pay attention to the container you use, if you want to marinate meat, it is best not to use a metal container, and use a container such as a clay pot to add more flavor.

Because I don't know exactly how you made it.

I will take pork belly as an example, before the official start of sauce marinade, first put the pork belly in a pot of cold water, add green onion and ginger, remove the white foam after boiling, take it out and clean it, and soak it in cold water soaked in spice packets for an hour, so that it can remove the fishy smell of buried trembling meat, so that the sauce marinade can make the meat taste stronger, and also make the flavor of spices stronger into the meat.

That's all I have, I hope it helps you and I wish you a great day.

I marinated the pork knuckle and put it in a bowl like an elbow, steamed it and refrigerated it, and when I thought about eating it, I took it out and steamed it hot and then made a good sauce to pour it over.

If a piece of marinated is good, it will not taste good, and drizzling sauce is a good solution.

But now that it's marinated, I recommend that you choose the sauce according to your personal taste.

The simplest hot sauces and sweet noodle sauces, as well as dry yellow sauces, are fine.

You can choose according to your taste.

Hot sauce and sweet noodle sauce How does dry yellow sauce work?

Boiled the dried yellow sauce with water, add the appropriate sweet noodle sauce, and stir it slightly in a hot pan.

In the case of hot sauce, you can add it or not, depending on your taste.

If you like sweet and spicy food, you can also add some sweet and spicy sauce with a little lead and some tomato sauce, remember to choose according to your own taste.

I also put the barbecue sauce at home before, and I feel good, so the choice of sauce is still to quietly congratulate your friends according to your own mouth, add a little water, and choose a certain proportion of the sauce according to your taste, you can put it in a hot pot and boil it.

That's all I have, have a great day.