What is the best sauce marinade to use for sauce flavor?

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.

The ingredients needed for homemade braised vegetables are: salt, rock sugar, ginger, green onions, cooking wine, chicken essence, monosodium glutamate, kaempfera, star anise, cloves, white cardamom, fennel, bay leaves, angelica, grass fruit, vanilla, orange peel, cinnamon, squirrel, thyme, lemongrass, weed, dried chili peppers, etc.

Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series. It is pickled, bried, boiled or marinated, processed by knife work, simple packaging, can be eaten, characterized by dry fragrant, crispy, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, loved by people.

cloves, star anise, cinnamon, cumin, etc.

1. Star anise: This is the general main material in brine, which is mainly used to enhance flavor in brine.

2. Cinnamon bark: the appearance is rolly, the smell is fragrant, the entrance is sweet and slightly numb, the skin is gray-brown, and the inner skin is reddish-brown. Used in braised meat, it has the effect of increasing flavor, relieving greasy and removing peculiar smell. The quality of Guangxi products is better.

3. Cumin: The appearance is like rice grains, the smell is fragrant and drug-free, and the fragrance is pleasant. When purchasing, it is better to have a light green color, a strong aroma, and full particles, which are the main ingredients of braised vegetables.

4. Clove: The fragrance is strong, and the taste has the feeling of numbness of the tongue. Because its fragrance is too strong, the dosage should not be too much, and two or three can be used at home, otherwise the taste will be robbed. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.

There are five spice powder, star anise, cinnamon, bay leaves, vanilla and other ingredients to make lo-mei.

What ingredients do you need to make braised vegetables? Professional brine method: use tempeh, star anise, cinnamon, licorice, 、..

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.

First, the selection of materials is differentAnimal raw materials can be used for marinating, such as beef, chicken, duck, offal, etc., and plant-based raw materials, such as dried tofu, winter bamboo shoots, etc., while the sauce is mainly made of animal raw materials, specifically animal meat, offal, bones, heads, hooves, tails, etc.

Second, the soup is differentThe marinade should be retained, and the older the marinade (used many times), the better the taste of the marinated things, so the more valuable they are, and the sauce used in the sauce is freshly made, and the sauce should be thickened and poured on the marinated dishes after the sauce is finished. The cooking method of sauce is prevalent in the north, and the cooking method of marinating is prevalent in the south, so there is a saying of "southern marinated and northern sauce".

Third, the finished product is differentSauce products: The spices used are high, the sauce flavor is strong, and the seasoning flavor is heavy.

Marinated products: mainly use brine, the quantity of seasonings and spices is low, and the color is light.

Origin of halogen products:

The origin of halogen products can be traced back to the distant Warring States period. The earliest record of braised vegetables in the history books is the famous court dish "Lu Chicken" during the Warring States Period. "Chu Ci Summoning Spirits" and "Qi Min Yao Shu" record the production method of "Lu Ji".

According to these records, the paleographer Guo Moruo interpreted it as "braised chicken" in the "Qu Yuan Fu Jin Translation". Since then, the red marinated roast chicken and the white marinated white chopped chicken have been developed according to the "dew chicken".

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.

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.

Summary. 2. Light soy sauce and dark soy sauce are two completely different soy sauces, generally speaking, light soy sauce is used for seasoning, and dark soy sauce is used for coloring. 3. The biggest difference between the two is that the color is different, the color of the dark soy sauce is darker, the dyeing effect is better when cooking, and the color of the light soy sauce is bright and slightly lighter.

4. In addition, the two are different in terms of viscosity and taste. The viscosity of dark soy sauce is higher than that of light soy sauce, for example, when you pour dark soy sauce into a bowl, the dark soy sauce will stick to the wall of the bowl, but light soy sauce will not. In terms of taste, the light soy sauce itself is lighter in saltiness, but the light soy sauce can be fresh, but the dark soy sauce is not.

5. In life, when we prepare cold dishes, we mostly use light soy sauce and rarely use dark soy sauce. If you use dark soy sauce when cooking, you can add less salt because dark soy sauce is more salty, and dark soy sauce is mainly used in darker dishes such as braised pork.

Dear, I am a little assistant who is consulting brother Bi and I am happy to serve you! 1. It is recommended to use light soy sauce when marinating vegetables, and don't put dark soy sauce, because the dark soy sauce is darker in color, and it is easy to change color if you put too much.

2. Light soy sauce and dark soy sauce are two completely different soy sauces, generally speaking, light soy sauce is used for seasoning, and dark soy sauce is used for coloring. 3. The biggest difference between the two is that the color is different, the color of the soy sauce is darker, the dyeing effect is better when cooking, and the color of the light soy sauce is bright and slightly lighter. 4. In addition, the two are different in terms of viscosity and taste.

The viscosity of dark soy sauce is higher than that of light soy sauce, for example, when you pour dark soy sauce into a bowl, the dark soy sauce will stick to the wall of the bowl, but light soy sauce will not. In terms of taste, the light soy sauce itself is lighter in saltiness, but the light soy sauce can be fresh, but the dark soy sauce is not. 5. In life, when we prepare cold dishes, we mostly use light soy sauce and rarely use dark soy sauce.

If you use dark soy sauce when cooking, you can use the reed chain to add less salt, because dark soy sauce is more salty, and dark soy sauce is mainly used in darker dishes such as braised pork.

1. The materials used are different.

The sauce method uses only raw ingredients and is limited to poultry and meat raw materials and offal. The materials used in marinade are very diverse, not only can be marinated raw material to match, but also can be marinated clinker, and can be used for marinated ingredients are very diverse, in addition to poultry meat and offal, can also be poultry eggs, soy products, mushrooms, seafood, etc.

2. Spices and seasonings are different.

The spices commonly used in miso soup are the basic spices, while the spices used to boil brine are very complex, in addition to the spices used in the regular use, they often add spices like lemongrass, clams, and ginger.

In the choice of seasonings, the seasoning for making miso soup is simple salt, sugar, soy sauce and chicken powder, while the seasoning for boiling brine is relatively complex, in addition to salt, sugar, soy sauce and chicken powder, fish sauce and pure lift, Huadiao wine, and even abalone sauce and pork rib sauce will be added according to the different ingredients marinated.

3. The flavor type is different.

The flavor type of miso soup is relatively simple, that is, salty and umami and five-spice. The brine is divided into two types: white brine and red brine, which have a richer flavor depending on the seasoning.