How to make rice with marinade
Marinade rice in Taiwan is the most common common common people's food, the degree of universality can be described as a person must have marinade rice in the smoke. People in the north call it "marinated meat rice", and people in the south say "meat rice". In fact, the only difference between the two practices is the meat. Marinated meat rice uses five layers and three flowers of diced meat, while meat rice uses minced and ground meat. Taiwan's marinated meat rice marinade will generally continue to use, just keep adding the main ingredient, the old marinade more and more fragrant, the flavor is also extraordinarily thick.
Marinated meat rice to make authentic Taiwanese flavor, in fact, is not difficult, as long as the mastery of a few small secrets to increase the aroma will be able to have a few similar. Selection of fat and lean moderately large earth pork, or choose less oil pig front leg, first burst incense fried, will be forced out of the oil; and then add finely chopped diced mushrooms, red onion with a long time with the fire brine, to the end of the marinade and dried meat has an incomparably tender and lingering flavor. Taiwan's marinated pork rice is often added with diced radish and pickles to remove the grease, which is really delicious.
Ingredients
Main
Pork
200 grams
Mushrooms
3
Red onions
50 grams
Egg
1
Vegetable
50 grams
Rice
400 grams
Taiwanese pork
Meat
Rice
Taiwanese rice
Taiwanese pork is a popular dish. 400g
Side Ingredients
Soy Sauce
Moderate
Rice Wine
Moderate
Five Spice Powder
Moderate
Garlic Cloves
Moderate
Icing Sugar
Moderate
Oil
Moderate
Salt
Moderate
Scented oil
Moderate
Steps
Wash the meat, cut the meat horizontally into 3cm segments, and then vertically into small skinned pieces about 1cm wide
2. Add a little oil to the pan, place the meat into it, and slowly stir-fry it until the oil is all forced out<
3. Soak and dice the mushrooms, dice the onion, and dice the garlic cloves. Set aside
4. Stir-fry the meat until all the meat turns into the slightly browned color shown in the picture above, indicating that the oil has been stir-fried
5. Stir-fry the diced mushrooms, diced onion, and minced garlic together. Cook a small amount of rice wine or Hua Diao (花雕)
6.... Add the rock sugar and continue to stir-fry
7. If you have Taiwan's soy sauce cream is better
8. Sprinkle in the appropriate amount of five-spice powder, and stir-fry again. At this time you can smell the strong aroma of soy sauce meat
9. Add the right amount of water, boil and slowly simmer over moderate heat. At this time you can add a boiled egg with brine
10. brined meat before cooking, boiling water, inside drops of sesame oil, moderate salt, into the small rape scalded
11. about 2 hours or so, brined meat cooked, this time to cover the rice, pouring some of the marinade, put the egg, add some homemade pickled diced carrots on the finished
Tips
Shitake mushrooms, red onion, rock candy, ice sugar, diced mushrooms, red onions, diced carrots, red onion, ice sugar, diced carrots, red onion, red onion, ice sugar, diced carrots. As long as you master these few tips, you too can easily create a never-ending Taiwanese marinated pork rice
Making of the marinade. In the red marinade, do not add soy sauce, all with sugar color is better. Also attached to the production of sugar color: 200g, 500g, water 1000g. rapeseed oil and rock sugar together in the pot, to be simmered rock sugar brown foam floating on the surface of the oil, add water boiling to be used. Brine when adding the right amount can be!
Red marinade
Raw materials
20 grams of star anise, 20 grams of cinnamon, 50 grams of orange peel, 8 grams of cloves, 20 grams of sennel, 20 grams of pepper, 15 grams of fennel, 20 grams of sesame, 20 grams of ginger, grasshopper 5, 15 grams of licorice, 100 grams of dried red chili, 150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1000 grams of yellow wine, high-quality 500 grams of soy sauce, 50 grams of sugar color, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.
Method
①Cao Guo is cracked with a knife, cinnamon is knocked into small pieces with the back of a knife, licorice is cut into thick slices, scallions are pulled into knots, ginger is tapped loose with a knife, and dried red chili peppers are cut into segments.
②Anise, cinnamon, tangerine peel, cloves, sambucus, peppercorns, fennel, allspice, grass berries, ginger, licorice, dried red chili peppers together in a spice bag, the bag mouth tied securely.
3 the spice bag, onion knots, ginger, sugar, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, bone broth together into the marinade pot, mixing can be.
Yellow marinade
Raw material
yellow gardenia 150 grams, 100 grams of coriander, 50 grams of sennet, 25 grams of peppercorns, 50 grams of ginger, 25 grams of sand nuts, 150 grams of fried garlic kernels, 150 grams of deep-fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1,000 grams of yellow wine, 250 grams of cooked canola oil, 150 grams of oil curry, 150 grams of MSG, 200 grams of refined salt. 200 grams of monosodium glutamate, 230 grams of refined salt, 12 kg of bone broth.
Method
①yellow gardenia crack with knife, celery tie into knot, ginger loose with knife.
② the yellow gardenia, the fragrant leaf, the mountain naiad, the peppercorns, the good ginger, the sand nut, the fried garlic kernel, the fried fresh orange peel into the spice bag, the bag mouth tie firmly.
3 the spice bag, celery knot, ginger pieces, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt, bone broth together into the marinade pot, seasoning can be.
White marinade
Raw materials
60 grams of star anise, 50 grams of santanas, 25 grams of peppercorns, 25 grams of white nutmeg, 50 grams of orange peel, 50 grams of allspice, 25 grams of Angelica dahurica, 150 grams of scallions, 150 grams of ginger, 1,000 grams of liquor, 1,000 grams of white soy sauce, 120 grams of salt, 100 grams of monosodium glutamate, bone broth, 12 kilograms.
Method
①Scallion pull knot, ginger with a knife pat loose. The star anise, shennai, pepper, white nutmeg, chenpi, sesame leaves, dahurica in a spice bag, the bag mouth tied firmly.
②Spice bag, onion knots, ginger, water wine, white soy sauce, refined salt, monosodium glutamate, bone broth together into the brine pot, mix well. This recipe is suitable for brining 10 to 12 kg of raw ingredients (families can proportionally reduce the number of seasonings).
Marinade preparation of three secrets
One, the amount of spices, salt, soy sauce should be appropriate: too much spice, into the dish taste of medicine, color black; spices too little, into the dish flavor is not enough. Too much salt, in addition to the taste of the dishes "dead salty", will also make the dishes tight, shriveled; salt is too little, into the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product color black ugly; soy sauce is too little, the taste is not fresh.
Two, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful spices, do not use easy to fade spices.
Three, marinade should not be boiled beforehand: marinade should be ready to use, so that you can avoid the aromatic flavor of the condiments evaporate in vain, but also save fuel and time.
The preservation of marinade
Should focus on the following points: 1, skim the floating oil, floating foam. Marinade floating oil, floating foam should be skimmed often, and often filtered to slag. 2, to be regularly heated and sterilized. Summer and autumn every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the marinade should be put in the disinfected containers. 3, containers must be used with pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used. 4, focus on the location of storage. Marinade should be placed in a cool, ventilated, dust-proof place, plus a screen cover to prevent flies and other insects fall into the marinade. 5, the addition of raw materials. Spice bag is generally used only 2 times should be replaced. Other seasonings should be brined every time the raw materials, that is, add a time.
Halogen pot selection
The best choice of raw iron pot, if the halogen raw materials are not too much, the choice of casserole is good. These two pots have thick walls and poor thermal conductivity, the soup is not easy to evaporate. Food and this pot is not easy to chemical changes. Should not use copper or aluminum pot, so the pot is very strong thermal conductivity, soup gasification fast. Copper pot is also easy to chemical reaction with the salt in the marinade, etc., thus affecting the finished product color, taste, hygiene and quality.
To grasp the fire. Generally is the use of small fire or micro-fire, so that the soup to maintain a small open or slightly open state. Can not use high fire, otherwise, the soup boiling, constantly splashing on the walls of the pot, the formation of a film, and finally caramelized into the marinade, into the carbon end of the black stuff, some adhere to the raw materials, affecting the finished product and marinade color, taste. High-fire brine, raw materials are not easy to soften, brine and will be seriously reduced due to rapid gasification.
To grasp the maturity of the raw materials. Raw material brining, regardless of the texture of the old and young, maturity time, its maturity should be grasped in the soft or soft before the pot or off the fire.
The method of identification is: pinch the raw material brine, such as feeling very hard, indicating that the fire has not yet arrived; a pinch of the crushed rotten, it is overcooked (belonging to the rotten stage); pinch of the soft and slightly elastic, and does not break, indicating that the fire is just right, that is, the softening stage.