To make braised meat, what is the appropriate ratio of brine and braised meat?

To make braised pork, what is the appropriate ratio of brine and braised meat? Mine is: although the ratio of brine and braised meat is very important, there is no particularly strict ratio in ordinary marinating, generally depending on the height of the brine is not over the braised meat, and this height is generally maintained at about ten centimeters (the height of the brine oil).

If I had to have a ratio, I think there are two cases, one is when the halogen is large, and the other is when the halogen is small.

Bulky items generally refer to braised roast chicken and sauced beef.

This kind of large ingredients, small pieces are generally chicken feet, chicken wings, duck heads and other small pieces of ingredients, large and small pieces and brine ratio is different, to be precise, the ratio of brine and brine is added according to the size of the braised meat.

When marinating large pieces: the characteristics of this type of food are: the appearance is large and irregular, it occupies more space in the brine, and the time that needs to be marinated is also long, and the water evaporates more.

Therefore, I conclude that the ratio of brine and braised meat when marinating large pieces of braised meat is generally controlled at: 1 is enough, and the maximum can not exceed 2:1, that is, 30 catties of brine should be marinated at least 10 catties of braised meat.

When marinating small pieces: the characteristics of this kind of ingredients are small, and they are relatively compact in the brine, although they are intricately placed, they do not occupy the brine, and the marinating time is also short. So I conclude that the ratio of brine and braised meat when marinating small pieces of braised meat is generally controlled at:

1 is sufficient. The minimum should not be less than 1:1.

That is, 10 catties of brine can be marinated up to 10 catties of braised meat.

I think this ratio is more appropriate. Because too much brine and too little brine will affect the overall marinade.

Influential. Effect of too much brine: If the ratio of brine to braised meat is more than 2:1, I think there are three effects: 1It will cause waste of water, electricity and gas.

2.Often this operation will also make the brine black, which is what I often call empty burning.

3.If the proportion is too large, for example, 10 catties of brine only marinates 2 catties of marinated meat, including salt and spices.

It's hard to master.

The effect of too little brine: If the ratio of brine to braised meat is a little less than 1:1, I think there are three effects:

1.Maybe it looks like the brine is not braised meat, but maybe the upper layer is the brine oil. The brine oil is only fragrant, without salt and color, and the finished product will be different.

2.It is inconvenient to skim off impurities such as foam after boiling.

3.After the finished product is fished out, the brine is lost greatly, and a large amount of water and stock must be re-added after the second time.

It is bound to cause a difference in flavor in the future.

When making braised pork, the ratio of brine to braised meat is best 100:50, because the stewed meat takes a long time, so you need a little more water to stew the braised pork.

The ratio of braised meat and brine, the usual practice is to marinate meat regardless of any conditions, the brine is at least 5 10cm over the meat, if it is a meat that feels longer than the time, the brine is as much as possible without the meat, which can prevent the reduction of brine in the marinating process, and finally the brine is not over the meat, resulting in poor quality of the finished braised meat.

Although the ratio of brine and braised meat is very important, there is no particularly strict ratio in ordinary marinating, and it is generally seen that the brine does not exceed the height of the braised meat, and this height is generally maintained at about 10 cm (the height of the marinade).

When making braised vegetables, the ratio of brine to brine is generally 1:2, so that the brine is more fragrant. If you are inexperienced or very confused, you can go to the pharmacy to buy a packet of marinated bread, so that you can add water directly to brine what you like to eat.

Especially for novice friends, sometimes I really don't understand how to make a delicacy. A large amount of brine is relatively small, so there is no fragrance, and it is also necessary to look at the relevant brine ratio when making brine. <>

There is nothing to define for the style of braised pork taste, after all, everyone's standards are different. If you are a restaurant, you still have to follow the taste buds of customers and choose high-quality braised vegetables. However, if you want to make high-quality dishes, you can improve your cooking skills with corresponding learning, so that you can make very satisfying dishes.

After making braised vegetables, it is relatively new, and it can also be welcomed by many people. If you want to make it easier at home, you can do it simply, but if you want to sell it to customers, you still need to go to a professional learning place for research and development. <>

Under normal circumstances, the normal proportion of 2% or 5% is very normal, the flavor must be put less, if you put more, the later made lo-mei will be a little bitter. As long as the ratio of marinade and brine can be successful, the taste of the marinated dishes is also better. It can be better tasted, and the most important thing is that it will taste sweet and delicious.

These qualities are very critical when choosing the marinade in the pot, as long as the marinade is boiled in the pot, the soup boiled out of the pot is also different. It is also very important when choosing a marinated pot, you can choose a casserole, if it is an iron pot or a stainless steel pot, the taste will be affected. Pay attention to the way the brine is preserved, the master will often habitually beat off the previous coarse residue and then brine when the brine can be heated directly.

To avoid some fine residues that will affect the taste of the marinated vegetables, the general family practice is relatively simple and there are no requirements.

The ratio of brine to brine is about 1:3. Because this ratio is very appropriate, the taste is very good, not too salty, and can make the dish pickled.

The ratio of brine to brine in Sichuan-style braised vegetables is: 2%-5%, and the explanation of the master of this ratio is: 100 catties of brine with less than 2% of spices can not suppress the fishy smell and peculiar smell, and more than 5% brine will have a bitter taste.

Therefore, when making braised vegetables, it must be made in strict accordance with the proportions.

The ratio of marinade to brine should be 1:3, because this ratio is just right, the taste is more authentic, and it can also ensure the freshness of the ingredients.

To make braised pork, what is the appropriate ratio of brine and braised meat?

It is about 40 to 35, there is a general side-burning practice is to marinate meat under any conditions, the brine should be at least 5-10 cm past the meat, if it is a longer time to feel the meat, the brine should not be more than the meat, which can prevent the reduction of brine in the brine process and the final brine is not over the meat, resulting in poor quality of the finished braised meat. In the process of marinating meat, it is better to have a slightly wider brine. The standard is that the braised meat can be fully immersed in the brine, and the braised meat is suspended in the brine, and it can be easily turned at will.