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What materials are there in the marinade?
Common ones are star anise, cinnamon, pepper, fennel, cardamom, nutmeg, fragrant leaves, cloves, mother cloves, licorice, tsaoko and so on.

Marinated sauce originated in the pre-Qin period and was widely used in diet. In the Song Dynasty, there were recipes for halogen, sauce and grain.

Amomum villosum, Amomum cardamom, Amomum tsaoko, dried tangerine peel, cinnamon, clove, galangal, fennel, etc. When added in the process of marinating, it is not only delicious, but also nutritious, and has the functions of invigorating stomach, smoothing qi and appetizing.

Extended data

Application mode

1, all animal raw materials need to be treated with water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes.

2, a pot of good brine, you should always marinate the animal raw materials with strong fragrance to increase the fresh fragrance of the brine. There is a jargon called "the older the brine, the better", which is the reason.

3. Fresh and fragrant pork, chicken, duck, goose and rabbit should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and pot-stewed vegetables.

4. In the process of use, always check the color, fragrance and saltiness of brine and the adequacy of soup. Once we find that some aspects have been reduced, we should make up for them in time, which is what we often say.

Reference materials? Baidu encyclopedia-halogen material