Some marinating time of marinade, how long is marinated in general?

Chicken. 8-10 minutes for the tip of the wings, 10-15-17 minutes for the middle of the wings, 13 minutes for the chicken feet, 8-15 minutes for the chicken feet and chicken feet.

Wing roots for 15 min.

Duck. 40-50 minutes for the duck neck (to add salt to marinate in advance), 20-25 minutes for the duck head, duck collarbone.

30-35 minutes, 2 wings 10-15 minutes, duck claws 15-25-40 minutes, duck heart 10-15 minutes (simmer for 5 minutes on low heat), duck intestines 10-12 minutes, duck tongue 5-8 minutes, duck chin boil for 15 minutes (low heat) and soak for 20 minutes.

Half duck, old duck marinated for 50 minutes, whole duck of hemp duck.

70 minutes, 90 minutes for the old duck, white duck size (catty, 15 minutes-20 minutes, stew for 5 minutes) (catty, 30 minutes) (more than 4 catties, 35-45 minutes).

Goose. About 45 minutes for goose paws, 20 minutes for goose wings, 25 minutes for goose heads, 10-15 minutes for goose intestines, 25-30 minutes for goose gizzards, foie gras.

20 minutes, old goose 70 minutes, quail: 30-35 minutes.

Pigeons 20-50 minutes (minutes old and tender) pigs. Pig ears.

15-20 minutes, pork belly 30 minutes, pork heart 25-30 minutes, pig mouth strip about 30 minutes.

25-35 minutes for pork liver, 30-45 minutes for large intestine, 25-35 minutes for pig's tail, pig's feet and paws, 70 minutes for front feet.

Heart-protecting meat. 15 minutes for pork head.

Boil the ears for 20 minutes first, and then cook the pig for 15 minutes, it is best to choose the one with large ears, less fat, and a large mouth.

Vegetable dish. Kelp knot for 1 minute.

Blanch the lotus root and marinate it for 1 minute, and then cut it when selling, which is easy to oxidize and change color.

Enoki mushrooms are boiled in the pot for 10 seconds, and they are old and stuffed with teeth, and there is no taste.

Fish tofu. Dry tofu can be soaked in water for 5 minutes.

Dried tofu for 10 minutes.

1,000 pieces of bean skin, soak in a pot for 3-5 minutes, and let the oil pass.

Cook the yuba for 2 minutes.

Description: The above are cold brine soup bubbles.

Description: An appropriate amount of ethyl maltol should be added when marinating.

Burnt type), it has the function of increasing fragrance, removing the fish, and it should be diluted with a high degree of wine. 3-5 grams for 100 catties of goods, and yellow gardenia powder should be put when marinating goods, and the dosage should not exceed one-fifth of rock sugar.

All marinated goods, except for marinated meat, other soups are not needed after marinating, basically disposable.

I don't know if there is such distress, every time there is a guest at home, and I don't have time to cook too many dishes, I like to go to the outside pickled vegetable stall or supermarket to buy some finished pickled vegetables, every time I buy pickled vegetables, not only the cost is a lot, but also I don't know whether the pickled vegetables sold are marinated on the same day, and it is not safe to eat, and it is unhygienic?

This article is to bring you the marinated vegetable marinated schedule and production process, learn these, and there will be no more troubles in the future, make your own marinated vegetables anytime and anywhere, and it will taste delicious and rest assured!

Preparation of versatile marinades.

Spices: 35 grams of cumin, 20 grams of grass fruit, 35 grams of Sichuan pepper, 65 grams of chili pepper, 160 grams of monosodium glutamate, 35 grams of thirteen spices, 600 grams of dark soy sauce, 160 grams of sugar, 500 grams of cooking wine, 450 grams of green onions, 450 grams of ginger, 2600 grams of water, 350 grams of salt.

Method: After boiling the water over high heat, add all the spices, boil over medium heat until boiling, and add the dishes to be marinated after three minutes.

Meat stew schedule:

25 minutes for pig ears and 25 minutes for pig arch mouth.

20 minutes for pork tongue and 20 minutes for belly.

Pig tail 30 minutes, fat intestine 120 minutes.

50 minutes for beef, 20 minutes for chicken thighs.

Chicken wings for 16 minutes, chicken feet for 35 minutes.

Whole chicken for 40 minutes, cut in the middle.

4 minutes for the duck heart, 16 minutes for the tip of the duck wings.

17 minutes for duck head and 20 minutes for duck legs.

Duck gizzard 16 minutes, duck paw 35 minutes.

Duck full wing 35 minutes, duck clavicle 35 minutes.

50 minutes for duck neck, 40 minutes for whole duck, cut in the middle.

For the above dishes, after reaching the marinating time, they need to be soaked in brine for 40 to 60 minutes.

Vegetarian stewed schedule:

Shiitake mushrooms for 3 minutes, bell yuba for 3 minutes.

Fish tofu for 3 minutes, bell tofu skin for 3 minutes.

Dry tofu for 5 minutes, gluten for 7 minutes.

15 minutes for kelp knots, 30 minutes for lotus root slices.

Peanuts for more than 60 minutes, after the dish reaches the marinating time, it needs to be soaked in brine for 20 to 30 minutes.

The next is the most important moment, whether the braised vegetables are good or not, in addition to the "marinade", there is another point that is particularly important, that is, "mixing", the most important thing in the mix is whether the sesame oil is good or not.

Secret sesame oil" recipe:

Spices: 60 grams of chili seeds, 4 grams of cumin, 25 grams of chicken essence, 2 grams of oil, 5 grams of cooking oil, 600 grams of brine, 120 grams of honey, 25 grams of rattan pepper oil.

Method: Put cooking oil in the pot, wait for the oil temperature to rise, put in chili seeds, cumin stir-fry, add brine after stir-frying, boil until boiling and then put out, add honey when the temperature drops to about 60, stir for 2 minutes, add rattan pepper oil, stir evenly.

Shan Wei Editor: Ruochen.

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Marinade formula: 100 kg of water (basic formula).

30 grams of star anise, 15 grams of Sichuan sand seeds, 10 grams of grass, 20 grams of cumin, 20 grams of Kaempfera, 40 grams of Huoxiang, 30 grams of licorice, 15 grams of white buttons, 20 grams of Caokou, 20 grams of Bibo, 15 grams of grass fruit, 20 grams of cinnamon, 20 grams of Lingcao, 20 grams of vanilla, 10 grams of cloves, 30 grams of black pepper, 30 grams of fragrant fruit, 30 grams of licorice, 50 grams of dried chili pepper, 30 grams of bay leaves.

The following is the method of increasing or decreasing the meat marinated products on the basic formula of the above marinade:

Braised pork: 20 grams of bergamot, 15 grams of sea cucumber, 10 grams of ginger, braised duck meat: 30 grams of angelica, 10 grams of cumin, 30 grams of tangerine peel.

Braised chicken: The basic formula minus Paicao, Lingcao, Bibo, 30 grams of Angelica sinensis, 30 grams of sand cucumber, and 30 grams of braised beef: 15 grams of cinnamon, 10 grams of tangerine peel, and 30 grams of Angelica dahurica.

Rabbit meat: 30 grams of aged products, 20 grams of angelica, animal offal: 20 grams of black pepper, 20 grams of tangerine peel, 20 grams of kaempfera, 30 grams of ginger.

Brine bottom soup production: 100 kg of water, 10 kg of pork leg bones, 10 kg of beef leg bones, half an old hen about 2 kg (do not use frozen chicken racks on the market). First blanch the pork bones, beef bones, and chicken, remove the blood water, and then put it into 100 catties of water, add 500 grams of ginger, 250 grams of green onions, 100 grams of pepper, 50 grams of pepper, 250 grams of cooking wine, boil over high heat, and boil for 8 hours on low heat.

Five-spice brine preparation: All spices are packed in gauze bags, soaked in warm water for 30 minutes to remove the medicinal taste of spices, and then put the spice packets into the boiled base soup, add 300 grams of salt and sugar, and boil for about 2 hours on low heat to bring out the fragrance.

Spicy brine production: Add 200 grams of Sichuan pepper (increase or decrease according to taste) and 750 grams of dried chili pepper (increase or decrease according to taste) to the five-spice brine.

Pickled vegetables schedule.

Note: There is no absolute time, it depends on the specific situation.

Pork head meat for 45 minutes (30 minutes to remove blood), marinate, soak for half an hour after bonebreaking.

Pig's trotters, pig's tongue for 60 minutes Some pig's trotters need to be marinated for more than 1 hour, you need to observe and judge it carefully, and when the time comes, poke it with a chopstick to see, if it is not very bad, you can extend the time. Marinate and steep for 2 hours.

Boil the ears for 45 minutes and marinate for 30 minutes.

Pig tail for 30 minutes marinate and soak for 30 minutes.

Pork liver 30 minutes, marinate and soak for 1 hour.

Pork intestines 45 minutes marinate and soak for 30 minutes.

Pork belly 60 minutes The pork belly is marinated well, and it can be soaked for a longer time of 2-3 hours.

Pork lungs for 45 minutes marinated and soaked for 1 hour.

The hooves can be tied tightly with cotton thread for 90 minutes, marinated and soaked for 2 hours, or soaked in brine for sale.

Pork ribs 45 minutes marinate and soak for 30 minutes.

Pork belly 60 minutes marinate and soak for 30 minutes.

Whole chicken (three yellows.

The general marinating time of the marinade is at least half an hour before its flavor comes out.

Braised pork is a long-term stew, and there is no long-term difference in time. So how long do you have to marinate braised pork? Generally speaking, it takes about 15 to 20 minutes for a short period of time, and 1 to 2 hours for a more flavorful experience.

Delicious braised pork, in addition to adding an appropriate amount of oil, gum is the key to make the marinade sticky and smooth, generally you can choose pork belly with skin, chop and boil together with the skin until the gum is released, if you don't like to eat pork skin, you can also put the skin separately in advance, and then pick it up after boiling.

More than 2 hours.

It can take at least two hours. Generally, it takes half a day, and the taste can only enter after a long time.

So, it's better to take a little longer.

Summary. The purpose of frying is to make these spices more volatile in the marinating process, so that the brine flavor is mellow and not lacking. Rinse slightly with water before stir-frying, then put it in a hot dry pot and stir-fry over low heat to bring out the fragrance.

Hello, I'll see you later.

Hello, the marinade spices that need to be fried are bay leaves, cinnamon, star anise, white cardamom, cumin, dried chili, Sichuan pepper, grass fruit, and white pepper.

The purpose of frying is to make these spices more volatile in the marinating process, so that the brine fragrance is mellow and prosperous. Before stir-frying, rinse slightly with clear liter water, then put it in a hot dry pot and stir-fry it over low heat to bring out the fragrance.

Spices that do not need to be stir-fried are licorice, cloves, sand ginger, tangerine peel, monk fruit, and yellow gardenia. Because these spices themselves contain a special fragrance, they are not only easy to volatilize in the process of frying, but also produce a slight bitter and astringent taste. For some relatively large spices, such as grass fruits and cardamom, they need to be loosened in advance, but they are not old enough to be powdered.

Generally speaking, it can be used for refrigerated halogen productsStore for about three or four daysHowever, when storing in ordinary life, it is also necessary to pay attention to the sealing and preservation of halogen products, because noIf there are sealed and stored marinated products, it is easy to lose flavor, and it will also be in direct contact with the air, which is easy to breed some microorganisms and bacteriaThe human body will easily cause some adverse effects on human health after eating, so it is necessary to pay attention to the preservation of halogen products in daily life.

1.If you can't finish the marinated products, you can put them in the freezerIf you freeze it, it can be stored for a long time, but it is not recommended to freeze it.

2.Marinated products are best eaten on the same day, and marinated products can be put in the refrigerator if they are not finishedIt will not be bad if it is refrigerated for 3 to 4 days, but it is recommended not to leave it for so long, and it is best to eat it on the 2nd day.

3.However, it should be noted that halogen products should be preserved in a way that is preserved. The preservation container should be sealed with a lid, without a lid, and sealed with plastic wrap to avoid contact with air to avoid flavor transfer or nutrient loss.

4.When you want to eat frozen marinated products, take them out the night before, put them outside in winter, and thaw them naturally overnight. In summer, it should be placed in the refrigerator to keep it fresh, and it can be thawed naturally overnightThe thawed marinated products should be fully heated before eating.

What are the disadvantages of eating too many marinated products?

First, the advantage of eating braised meat is that it is convenient, and the second is that it tastes good.

Second, it is not good to eat too much and too often braised meat, because in the process of making braised meat, a large amount of food additives such as oil, salt and flavor are usedExcessive consumption will increase the increase in high blood pressure, triglycerides, etc.

3. In the daily diet, we should pay attention to the combination of meat and vegetables, eat more broccoli, celery and other vegetables, and eat some braised meat, so that it will be nutritious and delicious.

Dairy products can improve the shelf life of food to a certain extent.

But it won't be too long, like ours, it's usually put in the refrigerator for three to five days, if it's too long, you don't dare to eat it, because more or less some bacteria will grow.

Of course, if you freeze these things in the freezer, it will have a longer shelf life, and usually, it can be stored for about a month. But I personally think that although his quality will not deteriorate too much in a month or so, that is, this thing may still be able to continue to be eaten, but the taste will decrease a lot.

Therefore, even if you marinate something at home to eat, don't leave it for too long, no matter what kind of food it has been stored for a long time, its taste and its safety will have some decline, if you find that there is an obvious problem with the food, don't eat it again.

Lo mei is recommended to be refrigerated in the refrigerator, which can be stored for about three to four days, and it is recommended to eat it freshly, but it is not recommended to leave it for so long, and it is best to eat it within an appropriate time.

However, when lo-mei is put in the refrigerator, it is recommended that you seal it with a lid, and if there is no lid, it is recommended to use plastic wrap to seal it to avoid contact with the air to avoid flavor or nutrient loss.

From the perspective of food safety, overnight lo-mei food contains more bacteria, even if it is placed in the refrigerator, it is not absolutely "insurance".

So how should lo-mei food be preserved?

If it is a bulk cooked food, it is recommended that you eat it in time to reduce the storage time, if it is a lo-mei food that needs to be changed, it should be changed immediately before eating, and it should not be stored for a long time after the knife is changed.

2. Avoid cross-contamination:

What we should pay attention to is to make raw and cooked food layered in daily life, with cooked food on top and raw food on the bottom, and wrapped in plastic wrap.

3. It needs to be heated before eating:

In order to avoid killing bacteria in food, it is recommended to kill bacteria that may be present in cooked food by high temperatures.