What ingredients will be fresher when boiling brine, and how to boil brine to make it thicker

I went again today and they haven't come yet.

Hello, when the viscosity of our brine is too low, just like tap water, the adhesion of the brine will be very poor, and the ingredients will be put into the brine, and the various ingredients in the brine will adhere to the surface of the ingredients will be much less, and the taste and color of Sun Zhen will be much lighter in the end. Put more gelatinous and oily meat in the brine, and then cook for 40-60 minutes, or directly marinate this type of ingredients, only 1-2 times The viscosity of the brine can be reached. We can wait for the brine to cool down and pinch the brine with two fingers, and then slowly separate, which will disturb Kaijin and feel that there is obvious adhesion, which means that the standard is met.

Summary. How to boil the brine to make it thicker Go straight to the point: add some pig skin, increase the gum, and it will naturally be viscous. The viscosity should be the gelatin precipitated from marinated food, such as the so-called meat skin jelly, and the gelatin juice of chicken is also heavier.

How long does brine usually take to boil? How can I achieve the concentration of brine?

How to boil brine to make it thicker Go straight to the point: add some pig skin, increase the gelatin, and it will naturally be viscous with a smile. The viscosity should be the gelatin precipitated from marinated food, such as the glue juice of the frozen chicken that Huihan often said, and the skin of the chicken is also heavier.

Usually when boiling the first pot of brine, it only takes about an hour and a half to do it, there are many recipes on the Internet for brine production and burning, and the time required for them is also different, and the remaining time required to make brine can be adjusted according to different recipes.

Pork skin is added. But just isn't it?

Wash it first, blanch it in the pot, take it out while it is hot, scrape the oil off the skin, change the knife strip, redraft the new one, add three times the water, add seasonings, boil over high heat, simmer slowly over low heat, slick the oil on the surface of the pot, and keep taking out the key until the soup is clear.

Too much oil doesn't work, does it? The oil should be skimmed, right? Uh-huh.

Add bent sleepy star anise, cinnamon, grass fruit and other seasonings are more fragrant, and the following describes the method:

Ingredients: water, salt, light soy sauce, sugar, green onion, ginger, star anise, cinnamon, grass fruit, bay leaves, cloves, licorice.

Production steps: 1. The seasoning can be adjusted according to personal preference, there is no fixed specification, and 4 star anise, 1 cinnamon, 4 bay leaves, 2 licorice, grass fruit, cloves and other spices are packed into a gauze bag.

.Add spice packets, green onion and ginger, light soy sauce, sugar, and salt to 5 liters of water, bring to a boil over high heat, and then turn to a simmer to bring out the fragrance. Note: If you have braised soup at hand, bury the reverence and throw it into the spice packet.

<>4. Put in dried orchids and vegetarian chicken first, simmer for 5 minutes, then add roasted bran, and simmer for 10 minutes to taste. Note: Dried orchids and other ingredients are difficult to absorb when they float on the surface of the brine, and they will sink by themselves after the flavor.

5. Take out the marinated ingredients, and the secret to making the long-term food still salty and fragrant is to pour a little brine, and finally this simple vegetarian marinated dish is completed, and the brine can be saved for next time.

No matter what kind of meat is marinated, 4 kinds of spices are added, and the marinated meat is fragrant and flavorful.

Lo-mei trick! No matter what kind of meat you marinate, remember to add 3 kinds of spices, and the marinated meat will be fragrant and flavorful.

Add star anise, cinnamon, peppercorns, cumin, you can be fragrant and fresh.

1. Marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors.

2. There are hundreds of spices with marinade on the market, the more common ones are star anise, cinnamon, pepper, jataman, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, lemongrass, licorice, grass fruit, etc.

Adding five monosodium glutamate powder can be fragrant and fresh.