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弄懂了“卤”的技巧什么都好吃!

来源:https://www.zuixianya666.com/  日期:2021-11-30
卤和煮不是一回事,说得简单一点,卤是把香料和调料相结合做成“卤水”,然后把食材放进卤水里面“卤煮”,然后还要“浸泡”一段时间,让卤水的香味还有调味进入食材里面去,它既顾及了味道,同时还兼具口感。而煮,一般是指食材放入到水中去煮,或者是汤汁中,它不存在浸泡这个过程。
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.
去卤肉店买卤肉的时候,很多人估计会很好奇,为啥自己在家里做卤味不好吃,卤肉店中的那么好吃呢?这个时候外行人会告诉你,因为他们用的是老卤水,店里都是长期保存,没事就会拿来卤一卤,所以味道就会越来越好。老卤水固然重要,但是自己在家里做,就做不出哪个味?
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?
卤水的风味,由3个部分构成,即汤底、香料还有调味料。如果是看食谱的话,大部分会推荐你用清水来做汤底,但是这样就会出现一个很大的弊端,肉类食材的鲜味,会直接稀释在水里。老卤水,本身里面鲜味就足够多,自然影响不大,但是新做的卤水,是一定不要用清水去做汤底的。
醉仙鸭
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.
我们再说说香料,卤肉包的种类有很多,相同的有葱、大蒜、辣椒等等,香气的主要来源都是一些挥发性的物质。香料中的芳香物质是有限的,当你经过长时间的高温基本上就挥发完了,这也是为什么,即使是一锅老卤水,再制作的时候仍然还会往里面加香料。
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.
既然香料的影响不大,那就是调味料了,调味料比如酱油、糖还有盐这些,当我们把食材放进卤水中以后,就会被食材所吸收,如果要把这锅卤水留下来继续用,同样还是要往里面,添加新的调味料。
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个问题都能够得到解决的话,那么新做的卤水,一样是可以做出老卤水的味道出来的,关键就是在于汤底的选择,因为后者我们都可以经过调配来达到,并且它的影响也不是特别的大,那具体的高汤和调料比例是怎样的呢?
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?
想要做一个新的卤水,并且口味和老卤水一样,卤水中的卤包与高汤的比例要达到1:50,这样香气才会浓郁。我们在超市买的卤肉包,大概是25克,也就是说我们加入卤水的话,需要放入1250ml,这个量,只能卤一块牛腱子肉或者是几块豆干,当你第二次卤的时候,就需要往里面加入香料还有调味料。
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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