How to marinate meat quickly and marinate meat for the most flavorful?

Slice the meat thinner.

Slice the sauce as thin as possible so that you can increase the surface area of the meat.

The contact with the seasoning makes it taste faster!

The room temperature is higher, and the meat is more likely to absorb the flavor.

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!

Sealing also allows the meat to absorb the flavor faster.

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

Add some fruit juice appropriately.

Enzymes in fruits.

It softens the meat and increases the speed of flavoring. Like the well-known apples and pineapples, the effect is good! And the meat will taste even better!

Add some onions, shallots.

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

Stir the meat constantly with your hands.

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

Loosen the meat hammer and then marinate it to make it more flavorful.

Ingredients: 1 chicken breast, 5 garlic.

Excipients: 1 spoonful of corn starch, 1 spoonful of salt, 1 spoonful of sugar, appropriate amount of sesame oil.

1. Defrost a piece of chicken breast.

2. Cut the chicken into three slices.

3. Use a meat hammer to loosen or chop out the pattern with a knife, chop it on both sides, gently force, do not chop, this is done to make it easier to taste and cook when pickling.

4. Add a teaspoon of salt, about two teaspoons of sugar, and add sesame oil to the chicken breast.

5. Prepare a few more cloves of garlic, more than usual for stir-frying.

6. Press the minced garlic with a minced garlic tool.

7. Add the pressed minced garlic to the chicken breast, grasp it well, marinate for a while, and control the time within one hour.

8. Add a spoonful of cornstarch to the marinated chicken breast.

9. Add sesame oil to the pot, use sesame oil, do not change other oil, the pot is best to use a non-stick pan, the temperature is easier to control.

10. After the oil pan is heated, add the marinated chicken breast and fry it.

11. Fry over medium-low heat until golden brown on both sides.

Put 25 grams of salt on a pound of marinated meat, and the method is as follows:

Ingredients: 500g pork belly, 1 spoonful of light soy sauce, 25g of salt, 1 spoonful of soy sauce, 1 spoonful of cooking wine, 2g of five-spice powder, 2g of pepper, 4g of chili pepper, some star anise.

1. First of all, wash the prepared pork belly with water.

2. Then put the prepared salt, star anise, chili pepper and Sichuan pepper into the pot, stir-fry quickly with a spatula, and set aside.

3. Then add the prepared light soy sauce, soy sauce, cooking wine, five-spice powder, pepper, stir well, and slowly wipe the surface of the pork belly with your hands, and wipe each piece to it.

4. Put the pork belly in a container and let it sit for a week.

5. Take it out after a week, hang the pork belly with a rope, air dry it naturally, and it will be finished after air drying.

I won't go into the details of the marinated meat, the main thing is the flavor.

Put some sugar and put an egg white.

It can effectively fix the flavor of the marinade to the meat, keep it fresh, and improve its freshness.

Marinate in glass or porcelain bowl and wrap in plastic wrap.

Start by tossing in the refrigeration for half an hour until you're ready to eat.

Super flavorful.

It takes two salts to marinate meat for a pound, and the method is as follows:

Ingredients: 1 kg of pork belly, 2 spoons of light soy sauce, 2 salts, 1 spoon of soy sauce tung preparation, 2 spoons of cooking wine, 3g of five-spice powder, 3g of pepper, 5g of chili pepper, 2g star anise.

1. First of all, wash the prepared meat with water.

2. Then put the prepared salt, eight rolls of songhorn, chili pepper and pepper into the pot, stir-fry quickly with a spatula, and then put it out to cool.

3. Wait for it to cool, add the prepared light soy sauce, soy sauce, cooking wine, five-spice powder and pepper, stir well, mix well and spread on the pork belly.

4. Put it in a container after smearing, and let it sit for a week.

5. After a week, tie the meat to a rope and hang it, air dry it naturally, and the marinated meat will be ready after air drying.

Marinate a pound of pork with 80 grams of salt, 20 pounds need a pound of salt, the method is as follows:

Ingredients: 500g pork belly, appropriate amount of light soy sauce, 80g salt, a little soy sauce, a little cooking wine, a little five-spice powder, an appropriate amount of pepper, a little chili, a little star anise.

1. First of all, wash the pork and drain the water.

2. Then pour the prepared salt, star anise, chili pepper and Sichuan pepper into the pot and stir-fry quickly with a spatula.

3. After waiting for it to cool, add the prepared light soy sauce, soy sauce, cooking wine, five-spice powder, pepper imitation liter powder, and evenly spread it on the pork belly, as shown in the picture below.

4. Put the whole bag in the basin, put it in the refrigerator and refrigerate, turn the bag down every day to disturb it, ensure that every place of the meat is soaked almost, and generally marinate for about 4-7 days!

5. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and put it in a cool and ventilated place to dry for about 7 days.

1. Fresh pork: It is advisable to choose pork belly with skin, so that the bacon is fat and thin, thin but not firewood, fat but not greasy, buy the whole fan about 5000g of fresh pork, remove the pig hair, remove the bones, and do not clean the meat. 2. Cut the whole piece of pork belly into large rectangular pieces weighing about 2500g for later use.

Marinating: 1. Cut 2 3 wounds about 1cm deep on the pork belly to keep the meat skin intact. 2. First put the salt grains and peppercorns in the pot and fry them dryly, and when they are not hot after leaving the fire, they will put the white sugar, white wine, and spices into it and stir it evenly to make a marinade.

3. While the marinade is still warm, sprinkle the marinade on the large pieces of pork belly: especially the meat surface, meat skin and cut knife edge carefully and evenly spread. 4. Hold two pairs of chopsticks tightly and repeatedly poke and smash the surface of the pork belly with the chopsticks to deepen the combination of marinade and meat, so that various spices can be more integrated into the meat.

Flavor: 1. Put the meat smeared with marinade into a large vat (or large basin) of ceramics (or enamel), pay attention to the lowest layer with the skin facing down and the meat facing up, and the top layer with the skin facing up and the meat facing down. And between every two layers of meat, pour some white wine and sprinkle a little mixed marinade.

2. Use large stones or heavy objects to press on the top of the pork belly for marinating, in order to evenly absorb the flavor and maintain air circulation, the meat pieces should be turned over every two days. During the period, the water oozing from the meat pieces should also be poured out After a few days, the salt flavor and fragrant smell have penetrated into the meat, and then the pork belly pieces should be taken out of the large vat (or large basin). 4. First wash the salt and spices on the skin and meat with water, and drain the water.

Then use the tip of a knife to pierce the skin of one end of the pork belly piece and tie it with a hemp knot. 5. Hang the meat pieces on the balcony, low tree fork and other sunny and ventilated places, and fully dry the water (this process takes 3 days), then you can smoke it in the next step.

When marinating, the meat slices are grabbed with vegetable oil so that the meat slices can be marinated into the flavor, and the meat is kept tender and tender. Most people only put salt in this pickled meat, and the marinated meat loses too much water, and it is easy to fry it when it is cooked in the pot.

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.

Cured meat】 Cooking ingredients] Pork belly, white wine, salt, Sichuan pepper, star anise, cinnamon, bay leaves, dried chili.

Cooking steps] 1, the following food to take everyone to cook together is cured meat, the cured meat is particularly delicious, the taste is delicate, Q elastic and refreshing, especially delicious. Let's prepare the cooking ingredients needed for marinated meat, and prepare the right amount of pork belly. Prepare as much as you eat, friends who like to eat can prepare a little more, and then prepare an appropriate amount of liquor, salt, pepper, star anise, cinnamon, bay leaves and dried chili peppers.

In addition to liquor, these seasonings need to be prepared according to their actual situation.

2. Let's prepare a scouring pad first, the scouring pad should be clean, and then prepare a basin of hot water. Soak the scouring pad in hot water thoroughly, and then we wipe the surface of the pork belly with a white cloth, be sure to wipe it clean. Now that the pork belly has been processed, let's use scissors to insert a hole in each piece of pork belly so that it will be easier for us to dry.

After the pork belly is processed, we put it on a plate and then clean the pork belly with white wine.

3. Cleaning the pork belly with liquor can play a good role in sterilization and disinfection, and at the same time, the liquor will also have a good adsorption force and more effectively absorb salt. Add the prepared half bag of salt to the bowl, and add the prepared peppercorns, star anise, cinnamon, bay leaves and dried chili peppers to the plate.

4. Put the wok on the stove, don't heat it first, pour the salt into the pot, then put the spices into the pot, fry the salt over low heat, and be sure to keep turning it when frying, until the salt grains are slightly yellow. Let's take out the pork and spread the salt evenly on the surface of the meat, and apply it evenly in every position, so as to prevent the pork from rotting.

5. After the pork is processed, we put it into a waterless and oil-free container, then cover it with plastic wrap, cover it and marinate it for three days, when marinating the pork belly, put it at room temperature.

6. Pour an appropriate amount of hot water into the hall in the bowl, then cool it down, and then put it into the cured meat to clean it, the cleaned meat will be better after drying, hang it up after all the washing, put it in a sunny place to dry for 5 days, take a piece and put it in the pot to cook after drying, take it out and put it on the board after cooking, cut it into thin slices first, and then put it on the plate, and then you can eat it.

Tips] 1. The pork belly is a little more lean and a little less fat.

2. Be sure to put it in a sunny place when drying.

Pork marinated is a good choice, and there are many ways to marinate pork, first you can cut the pork into slices, and then pat it horizontally with the back of a knife, and then choose to put it in a bowl. Add soy sauce, salt, monosodium glutamate to the bowl, and also add lead-deficient sugar, green onions, and ginger, grasp it vigorously, and marinate for 4 hours. Take out the marinated pork, add chili powder, continue to grasp evenly, this time you need to call the wheel to continue to marinate for more than 8 hours, so that the pork can be completely flavored.

Cut the pork into thin slices, and then add conditioning for marinating, the choice of seasoning is more, we can choose according to our own taste, generally speaking, put the meat slices in a bowl, and then add an appropriate amount of salt, oyster sauce, cooking wine, you can also add ginger powder, cumin powder, soy sauce, chili powder and chili oil and other condiments. After stirring well, marinate for about 1 hour.

The curing of meat is also known as salting, that is, the surface of the meat is rubbed with salt, salted water, sugar and seasoned and stored for a certain period of time. The purpose of curing is mainly to make the meat have the effect of preservative and freshness, and at the same time increase the flavor and color of the meat, and improve the eating quality of the meat.

During curing, due to the osmotic pressure generated by the salt, the salt enters the meat tissue, and the moisture in the meat penetrates outward, so that the meat tissue is partially dehydrated, and at the same time, due to the osmotic pressure generated by the cured meat, the growth and reproduction of harmful microorganisms are inhibited, so as to achieve the purpose of preserving. The main factors that determine osmotic pressure in cured meat are the concentration of salt and the temperature at which it is cured. Because the molecular weight of the protein in lean cells is very large, the molar concentration of the protein solution in the cells is very small, which allows salt molecules and nitrate to enter the tissue cells of the meat, and water molecules exudate from the cells.

The higher the salinity, the greater the osmotic pressure is generated, and the faster the water seeps out. However, the temperature during curing is high, the molecular movement is accelerated, the diffusion effect is strengthened, and the curing time is shortened. However, if the temperature is too high, microorganisms are also prone to growth and activity, and the meat is prone to spoilage, so the temperature during marinating is generally 10 20.

The effect of table salt also causes muscles to contract. If salt and nitrate are used alone during pickling, the muscles are often excessively contracted, and adding an appropriate amount of granulated sugar has the opposite effect of salt, which has the effect of making muscle tissue soft and adjusting muscle hardness, and can also adjust the taste of cured meat, improve the flavor, thereby contributing to the improvement of the eating quality of meat.