The preparation of brine many people have a misunderstanding, always think that the more spices in the brine, the better. Make brine to increase the flavor is those commonly used ordinary spices. In the cooking to seek the best brine preparation ratio, in fact, there is a difference between the north and south of the brine mixing, the south pay attention to mellow sweet, while the north pay attention to mellow flavor thick, and some have to highlight the aroma of soy sauce, which is the difference between the north and south of the brine. In any case, it is still necessary to make adjustments according to local tastes.

Methods for making marinade for soy sauce beef

Take 35 kg of stock as an example, put in 480 grams of salt, 200 grams of monosodium glutamate, 150 grams of soy sauce, 450 grams of soy sauce, 200 grams of white wine, 350 grams of sugar, 350 grams of scallions, 250 grams of peeled ginger (with a knife to shoot the cracks), 300 grams of red currant rice (wrapped up in gauze), spice packets (anise), 200 grams of pepper, 85 grams of pepper, 200 grams of spice packets (anise), 200 grams of pepper. 200 grams, 85 grams of peppercorns, 65 grams of Angelica dahuricae, 200 grams of cannellini, 100 grams of white kou, cumin, 25 grams of cloves, 70 grams of grass pea kou, 55 grams of leaves, 35 grams of sand nuts, grass nuts, 80 grams of cinnamon, 50 grams of thyme, 15 grams of licorice, ? (The above spices are soaked in water for 30 minutes in advance and then wrapped up) . Boil on the upper fire, turn to a low fire and simmer for 3.5 hours. This is my common brine recipe, now always use, but brine with

the longer the time, brine out of the flavor is more mellow. It is important to note that you must be diligent in filtering; pay attention to preservation after clearing the dregs. Some good brine are not changed for decades, and even a hundred years old soup.

The process of brining beef is: chop the beef into large pieces of clean, into a large pot, into which the soy sauce is injected to be able to submerge the beef block as appropriate, soak for 4 hours. Because of the marinated products are shaped whole large raw materials. It is difficult to taste, it is necessary to soak for a long time so that it is fully flavored, soy sauce contains salt, will gradually penetrate into the beef muscle tissue to increase the bottom of the beef mouth and sauce flavor. However, it should be turned 3-4 times during the soaking period. Pickle when inside can add people some white wine, onion, ginger, dry chili, can effectively get rid of fishy flavor to increase the aroma.

Meat soaked, water in the pot, blanch through the beef, and then fished out into the bucket of brine, large fire boil, turn the fire brine 90 minutes, the brine bucket off the fire, so that the beef immersed in brine, the rest of the heat so that the beef fully absorbed the flavor of the juice, flavored thoroughly, to be cooled and then fished out can be. After this brining out of the beef moist and full, cut the texture of the very beautiful colorful flowers. Eat with a bowl of original marinade, the flavor can be described as wonderful. You can also cut some shredded green onions and put them on top, pouring the original sauce.

Tips

The first brine packet with three times thrown away the second with five times, then every five times for a packet of the third is to choose the tendon meat with tendon head of the delicious fourth brine broth can not be brined cattle under goods, can be out of the brine broth alone in a bucket of brine under the cattle,

The fifth daily open soup twice a day. Beat the residue, floating oil to save