What dishes can be marinated in braised vegetables What are the generally marinated dishes

Vegetables: edamame, green beans, enoki mushrooms, kelp, potatoes, lotus roots, sea vegetables, cabbage, bok choy, green cabbage, bamboo shoots, yuba, tofu, chiba tofu.

Peanuts, quail eggs, fungus, shredded kelp, tribute vegetables.

Mille-feuille, vegetarian base, chrysanthemum, leek, tofu skin.

Zucchini, pumpkin, cowpeas, etc.

The more common meat dishes were: pork head meat.

Pig ears, pig liver, pig heart, pig tail, salted duck.

Spiced chicken, roast duck, duck neck, duck wings, duck feet, pig intestine.

Chicken wings, chicken feet, pig tongue, pork feet, pork belly, beef tendon, spiced beef, salted goose, chicken thighs, beef tendons, etc.

How to use brine.

1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dishes being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

3. Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be used separately from the beef, mutton and various animals with strong odor such as fat sausage raw materials to ensure the quality of brine and marinated dishes.

4. In the process of use, it is necessary to check the color, fragrance, saltiness and whether the soup is sufficient, etc., and once it is found that there is a reduction in some aspects, it should be made up in time, that is, we often say "what is missing".

Pork tongue, chicken gizzard, chicken heart, tofu and so on. Here it is:How to make braised vegetables:

Preparation materials: 1 pork tongue, 8 chicken gizzards, 200g chicken heart, 6 pieces of dried tofu, appropriate amount of salt, appropriate amount of ingredients, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine.

The first step is how to make the original ingredients.

The second step is to blanch the meat in the pot.

Step 3: Blanch the water, rinse it and set aside.

Step 4: Add an appropriate amount of water to another pot, add the meat and ingredients.

Step 5: Cover the pot and bring to a boil, then turn to low heat and simmer.

Step 6: Cook until all ingredients are cooked, then add dried tofu.

Step 7: Cook for a few minutes, add an appropriate amount of salt, and turn off the heat.

Step 8: Soak to taste and serve.

Braised vegetables generally include: braised chicken, braised beef, braised pork rice, braised duck neck, braised chicken feet.

1. Braised chicken. Braised chicken is a traditional poultry product in Guangdong Province, among which it is best made in Guangzhou. This kind of braised chicken can be made in restaurants, canteens, and families, and it is delicious and delicious.

2. Braised beef.

Braised beef refers to the beef processed by the method of marinating, after being cooked thoroughly, the color is brown and yellow, the surface is shiny, there is no burning, no teeth, the sauce is fragrant and delicious.

3. Braised pork rice.

Braised pork rice is a traditional snack in the south of the Yangtze River, the main raw materials are pork belly, quail eggs, rice, etc., fat but not greasy, sweet and salty, fragrant and overflowing.

4. Braised duck neck.

Braised duck neck is a delicacy made of duck neck, star anise, cloves, peppercorns, fennel and other main ingredients.

5. Braised chicken feet.

Braised chicken feet, also known as braised chicken feet, are home-cooked side dishes with chicken feet as the main ingredient. When cooking, pay attention to the gelatinous chicken feet themselves, so marinate well and do not soak them for too long, so as not to thicken the braised soup.

Cooked food with braised vegetables is one of the traditional Chinese delicacies, usually made from meat, vegetables or soy products. Here are some common braised cooked dishes:

Braised pork: Braised pork is one of the common cooked foods of braised vegetables, including braised pork, beef, mutton, etc., with a fragrant taste and soft texture, which is very suitable for rice.

Braised tofu: Braised tofu is a traditional braised vegetable cooked food with a soft texture and delicious taste, which can be eaten with rice or noodles.

Braised duck neck: Braised duck neck is a traditional braised vegetable cooked food with a delicious taste and rich flavor, which can be eaten as a snack.

In short, there are many types of cooked braised vegetables, and they vary from region to region and taste. You can choose different lo-mei businesses according to your taste and preferences.

1. Whole chicken: Bazhen braised chicken, saliva chicken, medicinal chicken, Tongzi chicken, crispy roast chicken, authentic Fuliji roast chicken, Texas grilled chicken, Daokou roast chicken.

2. Small pieces of fragrant marinade: phoenix head, phoenix claw, chicken zhen, chicken liver, chicken skin, chicken intestine, chicken gizzard, chicken wing, chicken wing tip, chicken thigh, chicken stick leg, duck head, duck claw, duck gizzard, etc.

3. Whole ducks: Peking duck, spiced duck, spicy duck, etc.

4. Pork: pig's head meat, grilled hooves, braised fragrant ears, braised elbows, braised pigs, etc.

5. Cold vegetables: five-spice kelp, pure fragrant tofu, crispy lotus root slices, boiled peanuts, and various exquisite pickles.

6|, secret spice oil: oil splash red oil, spicy oil, vegetable spice oil, etc.

7. Sauce preparation: sauce chicken, sauce duck, sauce beef, sauce elbow, sauce pig face, sauce pork knuckle, Northeast sauce bones, etc.