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 generally

can be divided into three categories: red marinade, yellow marinade, and white marinade.

Red marinade

Ingredients: 20g star anise, 20g cinnamon, 50g tangerine peel, 8g cloves, 20g kaempferol, 20g pepper, 15g fennel, 20 bay leaves Gram, Liang

20 grams of ginger, 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, high quality

500g soy sauce, 50g sugar, 200g refined salt, 250g hot peanut oil, 100g MSG, 12kg bone broth.

Preparation method:

①Crack 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, and loosen the ginger with a knife. Cut dried red pepper into

sections.

②Put star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into the spice bag

, the bag mouth is firmly tied.

③Put the spice bag, onion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot

Just mix thoroughly.

Yellow marinade

Ingredients: 150g yellow gardenia, 100g bay leaves, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, fried 150 grams of garlic, oil

150 grams of 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 pat the ginger loose 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.

Just mix thoroughly.

White marinade

Ingredients: 60 grams of star anise, 50 grams of kaempferia, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, fragrant 150 grams of onions

, 150 grams of ginger, 1000 grams of water and wine, 1000 grams of white soy sauce, 120 grams of refined salt, 100 grams of MSG, and 12 kilograms of 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 mouth of the bag securely.

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. This recipe

is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion).

Three tips for preparing marinade

1. The amount 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 little spices will make the finished dish Not enough fragrance

. If there is too much salt, the finished dish will not only taste "salty", but it will also become tight and shriveled; if there is too little salt, the delicious flavor of the finished dish will not be outstanding. Too much soy sauce

The finished product will be dark and ugly; too little soy sauce will not taste delicious enough.

2. Selection of raw materials: It is not advisable to use soy sauce or other colored condiments in yellow marinade and white marinade, and do not use spices that are easy to fade

.

3. The marinade should not be boiled in advance: the marinade should be prepared and used immediately. This can avoid the aromatic smell in the condiments from evaporating in vain and save fuel

and time.