"Brine" simply means to make "brine" with spices and seasonings, and then put the ingredients into the brine for "boiling" and "soaking", so that the aroma and seasoning of brine can enter the ingredients and achieve the "taste" of the ingredients.
There is a common saying that the old bittern that has been used many times will be better than the new bittern, so many recipes and even cooking teachers will tell you to keep the old bittern and take it out, so that the flavor of the bittern will get better and better. But who will cook lo-mei every week except those who specialize in selling lo-mei or opening shops? Old brine will also take up space in the refrigerator.
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For the average family chef, what is really needed is the skill that every time a new marinade is cooked, it can have the effect of old marinade, so today, I will simply teach you some methods of home-cooked marinated pigeons.
The marinated pigeon meat is tender and less fat, and the marinade is also salty and sweet, and the spice taste in it is not too strong. Everything is just right. It is absolutely delicious to cook this dish well.
1. First, wash the squab, gut it, and prepare the following bittern materials: 2 pieces of star anise, 2-3 pieces of cinnamon, 1 piece of dried tangerine peel 1 teaspoon, 3 tablespoons of pepper 1 teaspoon, 2 tablespoons of soy sauce, water 1 cup, and crystal sugar/kloc-0.
2. Boil the soup with water (the water level is better than that of the squab). After the water is boiled, put the pigeon spleen downward into the pot. First, let the water boil over medium heat for 5 minutes, and then turn to low heat for 25 minutes. If the water level is not over the squab, turn the squab upside down every 10 minute. Finally, insert chopsticks into the thickest meat position, such as bleeding water, if there is any.
3. Set up the squab and soak it in boiled brine for 30 minutes to cool.
4. Marinate well, taste it, and put it in a fresh-keeping bag with the squab. It is better to marinate it overnight.
After these main steps, you can make a pot of delicious home-cooked lo-mei