What is the ratio of marinade to brine when marinating?

Perhaps in the consciousness of most northerners, braised meat is braised meat and braised vegetables.

It is braised vegetables, and braised vegetables are vegetarian dishes with braised soup, and in some areas, people's consciousness includes all braised meat, which can also be called braised vegetables. Therefore, in response to this problem, we analyze two situations to answer for your reference. The first case should be to ask about the ratio of marinated soup and water when making braised vegetables, and the second case is the ratio of marinade to old marinade when making braised pork.

1. The most appropriate ratio of braised soup and water when marinating vegetables

The braised vegetables in this question often refer to the vegetarian dishes stewed in braised soup, braised soup is the soup left by making braised meat, and the braised vegetables can be stewed directly with braised soup, and if you feel that the taste is too salty, you can also add some water appropriately. However, the marinade made with marinade and water alone is not delicious.

The taste of the braised pork is very fragrant after boiling, but it will be very salty due to the evaporation of water, although the taste of the braised meat is not very salty, because the meat is relatively thick, the salt cannot penetrate the inside. However, if you take the braised vegetables, they will be very salty because the vegetables are easy to penetrate the salt. Therefore, when making braised vegetables with braised soup, in most cases, not only do you not need to add marinade, but also add a part of water to dilute the salty taste.

In addition, the delicious braised vegetables will also be fried with some red oil and put in it.

The specific production method is as follows:

Heat the oil and add the bean paste.

Or a little butter hot pot base, stir-fry the red oil, and pour inTwo bowls of braised soup, and then add a bowl of waterAdd 3 grams of chicken broth to make it fresh.

Put the dried beans, soaked bean skin, bracken.

Put the tofu bubbles, gluten, kelp buckles, and lotus root slices into the soup and simmer for 20 minutes. <>

Second, the proportion of marinade and old marinade when marinating meat

Many people can't get the marinade when they braise meat at home, so they directly put the marinade and water, and add sugar color.

Boiled, but authentic braised pork needs an old marinade that has been preserved for many years, so that it tastes better, and the old marinade contains a lot of collagen.

Amino acids in meat.

and other ingredients, the marinated meat will be more fragrant, soft and glutinous, and the color is beautiful.

Under normal circumstances, 5 catties of water are used to make braised meat, and two marinades are needed without putting the old marinade. If thisFive catties of water contain 4 catties of water and 1 catty of old marinade, so you can put 2 taels of marinade。Of course, the proportion of this amount can also be determined according to the situation, if you want the taste of braised meat to be better, of course, you can also put a pound of water, four pounds of marinade, and then add half a tael of marinade.

In short, the more marinade you put in, the less old marinade you should have, and the less marinade you put in, the more marinade you should put in. <>

Conclusion: Whether it is braised meat or braised vegetables, as long as there is marinade, it will add points to the taste of the dish, but due to the perennial accumulation of marinade, it still contains a lot of harmful substances, so if you can marinate meat and marinated vegetables at home, you can not add it, the main thing is to eat a healthy one.

Generally speaking, the ratio of brine to soup is generally 3%! That is, 100 catties of water need about 3 catties of spices! But after the brine is made, such spices are too heavy, so the proportion of spices in the back should be reduced to this position, generally 20 catties of water, and the spices are about half a catty.

For every 100 catties of ingredients marinated in the back, about 100 catties of spices should be added to it to continue to maintain the taste of spices.

Next, let's talk about the ratio of ingredients to brine! If there are too few ingredients, then it will be about equivalent to a large bucket of brine empty boiling, which is equivalent to boiling a bucket of marinated Chinese medicine! In general, 20 catties of ingredients, about 30 catties of brine is the most suitable!

Personally, I think that it should be blended according to the ratio of 1:3, so that the brine taste is the best.

The correct ratio is 1:1, and the texture is very good, and I like to eat it.

The proportions are very complex, and the proportion of brine is relatively large, and it also needs to be matched with other ingredients.

Many novice friends are very confused about the ratio of brine and brine goods, today we will talk about it. <>

If a large amount of brine is used to marinate a small amount of goods, the brine will become a strong spice flavor and have no aroma of braised meat. The same small amount of brine, brining a large amount of goods, is also very hurtful to the brine. The following is Xiaohu's summary of the ratio of various brine and brine goods. <>

The ratio of black duck brine to brine is:1. If it is 1:1, the brine will not be enough when the duck collarbone is marinated.

Five-spice marinade, Sichuan marinade is 1:1 or can be. If it is 1:1, pay attention to turning the pot frequently to prevent the bottom from sticking.

The proportion of brine recipe: 20 grams of star anise, 20 grams of cinnamon, 20 grams of tangerine peel. 3 grams of cloves, 5 grams of kaempfer, 2 grams of ginger.

10 grams of Sichuan pepper, 10 grams of sesame pepper, 15 grams of cumin, 3 grams of Bipa. 3 grams of fragrant fruit. 20 grams of bay leaves, 5 grams of grass fruits.

Licorice 2 grams. 2 grams of Lingcao, 8 grams of white pepper, 3 grams of white cole. 4 grams of sand kernels, 3 grams of Chaotian pepper, 2 grams of angelica.

10 grams of yellow mast, beat all the spices into powder for later use, you can use multiple amounts, and remove the seeds after weighing the grass fruit and sand kernels.

Spice use ratio, 20 metric brine, 40 grams of spice powder pack, braised 10 kg of meat, the more brine spice powder year-on-year growth, how to use, spice powder into the sandbag to make it into the brine for braised meat, gauze bag five or six out of one-third of the space, because the cooking process will expand.

The spice recipe for boiling the old soup, the total number of grams of spice recipe is 128 grams (you can use multiple amounts). 20 grams of star anise, 10 grams of cinnamon, 10 grams of pepper, 2 grams of male cloves, and 5 grams of grass fruit are crushed and seeded. 25 grams of sand kernels are crushed and seeded, 25 grams of tangerine peel, 25 grams of cumin, 6 grams of white pepper, and the above spices are ready to be mixed and broken according to the number of grams, and the amount can be used many times.

The proportion of spices used, 10 kilograms of old soup 40 grams of spice powder, spice powder wrapped in sandbags to boil old soup. How to use, put the spice powder in a sandbag, use it when boiling old soup, and reserve one-third of the space in the sandbag because it will expand during the cooking process.

There has always been no fixed standard for the definition of good and bad taste and flavor of braised meat. But one thing, what can conquer the market and customers' taste buds must be high-quality braised vegetables. In order to make high-quality braised vegetables, in addition to spice recipes, there are many systematic technologies and methods that we need to study and learn!

Only by constantly improving their own skills can they finally make satisfactory dishes!

The ratio of marinade to brine is about 1:3, because this ratio can make the marinated vegetables taste better, be more flavorful, and taste better.

The general ratio is that the marinade and brine are 2:1, and I think that only the marinade made according to this ratio will be particularly delicious, and it will not feel thick.

Ingredients: Appropriate amount of chicken feet, appropriate amount of kelp knots, appropriate amount of cooked eggs, appropriate amount of chicken wing tips, appropriate amount of dried seeds, 4-5 bay leaves, a small handful of Sichuan pepper, 4 star anise, 3-4 cinnamon, 4 cloves.

Excipients: 4 spoons of light soy sauce, a small handful of fennel, 2 spoons of dark soy sauce, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of salt, appropriate amount of ginger, appropriate amount of water.

Prepare the dish to be marinated first.

Prepare the dressing.

Seasonings are divided into packets and sauces. The sauce package refers to the star anise, bay leaves, dried chilies, Sichuan pepper, cinnamon, fennel and cloves, and the sauce is light soy sauce, dark soy sauce, salt and rock sugar in the sauce bowl.

Put water in the pot and put the packet in the water. If there is gauze or stainless steel material bag, it is more convenient.

Put the ginger, garlic and green onion in a saucepan, pour in the sauce and bring the water to a boil over high heat.

After boiling, add the ingredients to be marinated.

After all is done, turn on the high heat to boil the water again, after boiling, turn to the guy, simmer slowly, and simmer for more than half an hour. To see the marinated food, different foods cook for different times are different, be sure to turn off the heat after all are cooked, turn off the fire without opening the lid, and continue to put it for more than an hour, which will add more flavor and taste.

Marinated dishes.

Spicy brine is a must-have brine in braised dishes, here is to share the ingredients for making spicy brine.

1. Soup stock steps of spicy brine:

60 kg of water to add 15 kg of tube bones, 10 kg of chicken racks, and 3 kg of pig skin;

Blanch the above ingredients and put them in a brine bucket and boil for 8-10 hours;

The salvaged residue is made into a broth, and the broth is about 40 catties.

Second, the spice ratio of spicy brine:

25 grams of cinnamon, 25 grams of licorice, 15 grams of dried ginger, 10 grams of bay leaves, 10 grams of woody incense, 100 grams of star anise, 10 grams of fragrant fruit, 25 grams of angelica, 20 grams of black pepper, 15 grams of kaempfera, 8 grams of cloves, 5 grams of cinnaut bark, 8 grams of citrus aurantium, 25 grams of ginger, 20 grams of nootropic kernels, 15 grams of long pepper, 8 grams of grass cardamom, 45 grams of white cardamom, 25 grams of tangerine peel, 20 grams of cumin, 15 grams of grass fruit, 5 grams of coriander seeds, 60 grams of sand kernels, 10 grams of nutmeg, 15 grams of betel nut.

3. The ratio of spicy ingredients in spicy brine:

Slightly spicy: 10 grams of chili pepper and 2 grams of Sichuan pepper in the first pot. 5 grams of pepper in the second pot, 1 gram of Sichuan pepper. The third pot is 5 grams of chili pepper and 1 gram of Sichuan pepper.

Medium spicy: 15 grams of chili pepper in the first pot, 4 grams of Sichuan pepper. 5 grams of pepper in the second pot, 2 grams of Sichuan pepper. The third pot is 5 grams of chili pepper and 2 grams of Sichuan pepper.

Extra spicy: 18 grams of chili pepper in the first pot, 7 grams of Sichuan pepper. 8 grams of pepper in the second pot, 3 grams of Sichuan pepper, 6 grams of pepper in the third pot, 2 grams of Sichuan pepper.

4. What are the precautions for spicy brine ingredients:

Duck accessories: such as duck head, duck neck, etc., first marinated to remove the fishy smell and increase the bottom taste, you can use salt, pepper, cooking wine, green onions, ginger slices to marinate one night in advance, the next day before the marinade to clean and control the moisture can be marinated, this method can not only maintain the brine, but also make the duck accessories taste better, killing two birds with one stone!

Special ingredient duck intestines: duck intestines have a large fishy smell, and if they are placed directly in the old brine, it is easy to contaminate the brine. Before marinating, you need to add flour, ginger, green onions, white vinegar, and white wine, and scrub it repeatedly.

Duck intestines need to be marinated separately, and the marinating time is controlled within two minutes, and the duck intestines are easy to get old after a long time.

Halogen dishes: halogen dishes are marinated separately with old brine and water, the blending ratio is 1:1, halogen dishes are mainly marinated in accordance with the order of yuba, tofu skin, potato chips, lotus root slices, kelp knots, etc., and monosodium glutamate, chicken essence and other freshness can be added during the marinating process, and some marinade oil can also be mixed in after the pot to enhance flavor and brightness.

Discard the brine of halogen dishes after they are used up.

5. Preservation steps of spicy brine:

The spicy brine must be boiled thoroughly when it is boiled for maintenance, otherwise the bacteria cannot be killed, resulting in the sour brine becoming sour;

After the spicy brine is boiled, the brine bucket is not directly placed on the ground but on the shelf, and the ventilation environment of the place should be good, and few people can touch it;

After boiling, avoid contact with raw water or other greases.

Learning braised dishes is about hand-to-hand teaching and face-to-face teaching, so it is recommended to go to a place like school to learn braised dishes, practice and practice in the kitchen every day, in order to really learn the technique. Traditional braised vegetables, Sichuan-style brine, freshly marinated and fished, and oil and chili can be learned.

What is the general ratio of marinade and brine when marinating? Why?

I have helped you find the result: Generally speaking, the ratio of marinade to brine is 1:10, that is, marinade:

Brine = 1:10. Because there is a large amount of edible refined salt in the marinade, and the characteristic of table salt is high solubility.

Moreover, the higher the proportion of marinade formula, the more chewy the texture of the marinated vegetables, the less easy to flow juice, and the more delicious the taste of the marinated vegetables. Hope mine can help you.

How much water is suitable for this.

I have helped you find the result: about 13,500 grams of brine. Hope mine can help you.