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                弄懂了“鹵”的技巧什么都好吃!

                來源:http://www.365maiba.com/  日期:2021-11-30
                鹵和煮不是一回事,說得簡單一點,鹵是把香料和調料相結合做成“鹵水”,然后把食材放進鹵水里面“鹵煮”,然后還要“浸泡”一段時間,讓鹵水的香味還有調味進入食材里面去,它既顧及了味道,同時還兼具口感。而煮,一般是指食材放入到水中去煮,或者是湯汁中,它不存在浸泡這個過程。
                Brine and cooking are not the same thing. To put it simply, brine combines spices and spices to make "brine", then puts the ingredients into the brine to "boil", and then "soak" for a period of time to let the flavor and seasoning of the brine enter the ingredients. It not only takes into account the taste, but also has the taste. Cooking generally means that the ingredients are put into the water to cook, or in the soup. There is no soaking process.
                去鹵肉店買鹵肉的時候,很多人估計會很好奇,為啥自己在家里做鹵味不好吃,鹵肉店中的那么好吃呢?這個時候外行人會告訴你,因為他們用的是老鹵水,店里都是長期保存,沒事就會拿來鹵一鹵,所以味道就會越來越好。老鹵水固然重要,但是自己在家里做,就做不出哪個味?
                When you go to the marinated meat shop to buy marinated meat, many people are expected to be very curious. Why is it not delicious to make marinated meat at home? Why is it so delicious in the marinated meat shop? At this time, laymen will tell you that because they use old brine, the store is kept for a long time, and they will bring brine if they have nothing to do, so the taste will be better and better. Old brine is important, but if you make it at home, you can't make any flavor?
                鹵水的風味,由3個部分構成,即湯底、香料還有調味料。如果是看食譜的話,大部分會推薦你用清水來做湯底,但是這樣就會出現一個很大的弊端,肉類食材的鮮味,會直接稀釋在水里。老鹵水,本身里面鮮味就足夠多,自然影響不大,但是新做的鹵水,是一定不要用清水去做湯底的。
                醉仙鴨
                The flavor of brine consists of three parts: soup bottom, spices and seasonings. If you look at the recipes, most of them will recommend you to make the soup bottom with clean water, but there will be a big disadvantage. The freshness of meat ingredients will be directly diluted in water. The old brine has enough fresh flavor in itself, which has little natural impact, but the new brine must not be used as the bottom of the soup.
                我們再說說香料,鹵肉包的種類有很多,相同的有蔥、大蒜、辣椒等等,香氣的主要來源都是一些揮發性的物質。香料中的芳香物質是有限的,當你經過長時間的高溫基本上就揮發完了,這也是為什么,即使是一鍋老鹵水,再制作的時候仍然還會往里面加香料。
                Let's talk about spices. There are many kinds of marinated meat bags. The same ones are onion, garlic, pepper and so on. The main source of aroma is some volatile substances. The aromatic substances in spices are limited. When you go through a long period of high temperature, you basically volatilize. That's why even a pot of old brine will still add spices when it is made again.
                既然香料的影響不大,那就是調味料了,調味料比如醬油、糖還有鹽這些,當我們把食材放進鹵水中以后,就會被食材所吸收,如果要把這鍋鹵水留下來繼續用,同樣還是要往里面,添加新的調味料。
                Since spices have little effect, the last thing is seasonings. Seasonings such as soy sauce, sugar and salt will be absorbed by the ingredients when we put them into the brine. If we want to keep the pot of brine and continue to use it, we should also add new seasonings.
                上面的3個問題都能夠得到解決的話,那么新做的鹵水,一樣是可以做出老鹵水的味道出來的,關鍵就是在于湯底的選擇,因為后者我們都可以經過調配來達到,并且它的影響也不是特別的大,那具體的高湯和調料比例是怎樣的呢?
                If the above three problems can be solved, the new brine can also make the taste of the old brine. The key is the choice of soup bottom, because the latter can be achieved through deployment, and its impact is not particularly large. What is the specific proportion of high soup and seasoning?
                想要做一個新的鹵水,并且口味和老鹵水一樣,鹵水中的鹵包與高湯的比例要達到1:50,這樣香氣才會濃郁。我們在超市買的鹵肉包,大概是25克,也就是說我們加入鹵水的話,需要放入1250ml,這個量,只能鹵一塊牛腱子肉或者是幾塊豆干,當你第二次鹵的時候,就需要往里面加入香料還有調味料。
                If you want to make a new brine, and the taste is the same as that of the old brine, the ratio of brine bag to broth in the brine should reach 1:50, so that the aroma will be strong. The bacon bag we bought in the supermarket is about 25g, that is, if we add brine, we need to add 1250ml. This amount can only marinate a piece of beef tendon meat or several dried beans. When you marinate for the second time, you need to add spices and seasonings.
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