The preparation of marinade is the first key to making a good braised dish. The quality of the marinade preparation will directly affect the color and taste quality of the braised vegetables. Marinade can generally be divided into three categories: red marinade, yellow marinade, and white marinade.
1. Red marinade.
20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of MSG, Bone Broth 12kg.
Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections. ②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. ③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.
2. Yellow marinade.
150g yellow gardenia, 100g bay leaves, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel , 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth.
Preparation method: ①Crack the yellow gardenia with a knife, tie the celery into knots, and break the ginger with a knife. ②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix well.
3. White marinade.
60 grams of star anise, 50 grams of kaempferol, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, 1000 grams of water and wine , 1000g white soy sauce, 120g refined salt, 100g MSG, 12kg bone broth.
Preparation method: ①Tie the chives into knots and pat the ginger loose with a knife. Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly. ②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well. The above formula is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion according to the quantity of raw materials).
4. Things to note when preparing marinade. ① The dosage of spices, salt, and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too few spices and the finished dish will have insufficient flavor. Too much salt will make the finished dish not only taste "salty", but also make the finished dish shrink and shriveled; too little salt will make the finished dish not have outstanding flavor. Too much soy sauce and the finished product will be dark and ugly; too little soy sauce and the taste will not be delicious enough. ②Selection of raw materials: It is not suitable to use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use spices that are easy to fade. ③ The marinade should not be boiled in advance. It should be prepared and used immediately. This can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.
Marine Sauce Storage Editor
The marinade used to marinate dishes should be preserved for next time use. The more times the marinade is used, the longer it can be stored, the better the quality, and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.
When preserving marinade, the following points should be noted:
1. Skim off oil and foam. The floating oil and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container.
3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be added every time the raw materials are marinated.
Note: After you have the old marinade, you don’t have to use bone broth to prepare the marinade. You can also use water, and you don’t need to add oil.