How to fry first and then marinate (can marinated vegetables be fried first and then marinated? )

1. It is recommended not to use soy sauce and oyster sauce when making brine before frying. Soy

How to fry first and then marinate (can marinated vegetables be fried first and then marinated? )

1. It is recommended not to use soy sauce and oyster sauce when making brine before frying. Soy sauce should be based on soy sauce, and then mixed with rock sugar, so that the color of bittern can be renamed bright and moving.

2. When preparing bittern that is marinated first and then fried, the star anise and cinnamon are the main ingredients, but it is not recommended to use star anise and cinnamon as the main ingredients. In practice, it is found that if anise or cinnamon is still used as the spice, the fragrance is generally too stuffy. It is suggested to use fennel as the spice. If you like the strong halogen flavor, you should choose anise as the minister and cinnamon as the seasoning. If you like something with exquisite taste, use cinnamon as a long ingredient and star anise as a seasoning for configuration.

3. For the post-fragrance part, it is suggested to choose cloves as spindles. The strong thrust of cloves can make the fragrance more fragrant, which is very important for the cooking form of marinating first and then frying. In addition to cloves, if you like the rich flavor, you can choose Amomum villosum to enter the seasoning section. If the ingredients with bones want the meat and bones to be highly separated, you can choose to add Amomum villosum. However, it should be noted that it is best not to have too many kinds of spices.

4. If you are a friend who likes spicy food, don't use the traditional Sichuan spicy brine to configure it, which will easily dim the overall fragrance. It is suggested that Zanthoxylum bungeanum can be added to the ministerial position, and the commonly used Zanthoxylum bungeanum does not need to be added to the brine, but is made into seasoning and fried for use, which can enhance the aroma without losing the spicy charm. If you like a strong spicy flavor, you can add white pepper to the seasoning part. Using the above method, the spicy aroma can be more intense.

5. In the way of marinating, it is not recommended to use the traditional marinating method, because that method is not suitable for ensuring the meat quality and taste after frying. It is suggested that the ingredients can be cooked first, then braised, or seasoned with halogen. In Xiao Ming's personal view, the two methods have their own advantages. The way of stewing is to put the ingredients into the boiled brine and cover the lid with a small fire. This way is delicious, but the meat quality is poor. The use of steamed brine is to put the ingredients into brine, then put them into a steamer and marinate them by steaming. The final meat quality of steaming method is waxy, but the aroma is slightly weak. Both methods use pork belly and pig fat with corn to improve the taste of meat.

6. When frying, whether it is hanging egg white or frying directly, the oil used must be high temperature, and the frying time must be short, at most 30 seconds, so as to ensure refreshing and meat quality. Here is a special reminder. Drain the water before frying to prevent splashing caused by excessive oil temperature.