Many people are more like to eat meat, now we can see as long as we walk out of the door, no matter which place on the streets and alleys will have a lot of places to sell marinated meat. In fact, did not see this kind of brined meat will buy some taste, with the flavor of these meat to eat are very tasty. So next I will tell you about it.

brined lotus root slices

Materials main ingredients: lotus root 500 grams of flesh 1 a small piece.

Accessories: 2 slices of ginger, 1 tablespoon of rice wine, 2 tablespoons of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of sugar, 1 slice of ginger, 1 dried chili pepper, 1 star anise, 20 pieces of mace, 1 piece of fruits.

brine lotus root slices of practice:

1. strawberry and nutmeg cracked with a flower knife, in addition to all the spices other than artichokes all into a tea bag; lotus root peeled and thinly sliced, put into a pot, at the same time to put the pork and all the spices seasoning.

2. Add cold water until flush with the food, bring to a boil over high heat, and then skim off the foam.

3. Cover the outer lid of the pressure cooker tightly, turn to low heat, and so on the steam car and then turn to medium-low heat pressure for about 15 minutes off the heat. It is best to soak overnight and fish the gizzards out of the marinade when eating.

Cooking tips

1. gizzard itself does not have a flavor, the light put spices and seasonings taste is certainly not enough, the trick is that in addition to the general spices seasonings, and then put a piece of pork in, so that the brine juice has oil and fresh aroma, so that brine out of the vegetables and fruits will be delicious. Spices, home what to put what, if it is brine meat, remember the onion and garlic free.

2. Duck gizzard ate brine can be added to other vegetables and fruits meat and fish again brine, brine is the older the better, every time you do brine and then based on the brine condition to add a little bit of spices and seasonings in. Marinade temporarily without the need to filter out the crumbs, enough to boil and cool, and then use neat utensils packed with a good sealing, put the refrigerator frozen storage, have to use the time to take down to unfreeze can be; if a long time do not need to remember to take down the time to re-halogenate and then refrigerated.

Methods for brining vegetarian chicken

1. Pan-fry the vegetarian chicken slices until the surface is lightly browned.

2. Add soy sauce, star anise, aniseed, sugar and rice wine, and put water until all raw materials are submerged.

3. I used a slow cooker on low for 3 hours, and eventually added a handful of green onions to cook a little longer, usually a large pot to cook half an hour after adding green onions can be, want to be more into the flavor can be soaked overnight.

1. Vegetarian chicken slices is the kind of larger has long been cut after the slice, this kind of should have long been early fried over the past, so more fluffy, if it is to buy a strip of the kind of to be cut into slices and then fried, and that kind of did not deal with the early so strongly recommended to use the frying, due to the frying will make the internal mechanism is getting a little bit more fluffy, the actual effect is stronger than the frying;

2. the amount of soy sauce to marinade tasted The amount of soy sauce to taste salty is appropriate, because the vegetarian chicken is very absorbent, the marinade is too salty is not good;

3. like sweet and salty mouth, put almost two or three tablespoons of sugar. If you don't like the sweetness, put 1 tablespoon to enhance the flavor.

Traditional Marinade

1. Pork bones are chopped into small pieces and cleaned neatly.

2. In a pot of cold water, bring to a boil over high heat, then bring to a rolling boil again for 5 minutes, skimming off the foam.

3. Remove from the water and clean with boiling water.

4. Pork bones into a deep pot, add unspent boiling water, boil over high heat, turn on low heat and simmer for one and a half hours, fish up pork bones, skim off the drifting oil, leave the sauerkraut hot pot reserved.

5. hot pot cold oil, put sugar, small fire slowly stir fry until the syrup in the small foam into solid foam, the tone is dark red.

6. Pour into the boiling water and stir well, that is, into the fried sugar color, sheng up reserved.

7. will star anise. Aniseed. Ginger. Fennel. Xia Gu Cao. Mace. Strawberry. Cloves. Cardamom. Cardamom and other spices, loaded into the tea bag and tied firmly sealed bag.

8. Ginger washed and flattened, small onions with the whiskers washed and pulled knot.

9. Add the appropriate amount of pickled fish hot pot, add ginger and garlic. Add salt. A small amount of chicken essence and fried sugar color, put the spice packet, add Shaoxing wine, boil and then turn to a small fire gradually simmer for thirty minutes, until the aroma is overflowing, that is, into a fresh brine.