Today, we recommend delicious and delicious braised quail. Many people like to cook and eat sauerkraut, but how to make the sauerkraut red and shiny, rich in juice, crisp and palatable meat is a little technical content. Based on my cooking experience, I summed up the following points: 1. Fresh ingredients, it is better not to buy frozen. I have a feeling about this, such as you go to buy frozen chicken, duck or other meat, even if you deal with it, the finished product still has a fishy smell, but fresh meat, treatment methods, it is impossible to have a fishy smell. 2. Remove impurities by boiling water before boiling or stewing. Generally speaking, boiled meat is basically boiled water, without pre-marinating, you cant boil water after marinating, because the taste of the just marinated water evaporates immediately. Second, the meat is now from the farm, eating processed feed, from a health point of view, or to boil water, I know many places. Boiled meat is not boiled water, because they think that the boiling water is equal to the meat smell off, I think this is reasonable, they said nothing wrong, but one thing you need to know is that people eat their own raised eco pig, so really do not Cheuk Shui is all right, but we can not eat the ecological pig, for the sake of Healthy, losing a little of your taste buds can hardly feel the taste is really nothing. 3. After boiling the water, remember to stir-fry the meat. But in the hotel, the chefs fry the meat beforehand, which tastes good, but obviously the practice is very unhealthy, the hotel fries a vegetable in the boiling oil beforehand. We just need to stir-fry the meat, put less oil before stir-frying, the purpose of stir-frying is to fry the water out of the meat, so that the meat is more compact and fragrant. If it is pork, must fry until the skin shines and the meat feels elastic, and there is some lard out, which is why the greatest secret of the finished product will be fat and not greasy. 4. Coloring first and then adding water. Generally, when we cook meat dishes, we should put soy sauce, one is called Laozuo, the other is raw. The first one is black, but not very salty. The latter one is light, but very salty, so we can make up for their respective shortcomings by putting a little of both. Soy sauce should be stir-fried and poured at the end, so it is easier to make meat color, and a small amount of pour, add water, the amount of water generally has not been or is about to have no food ingredients, so to add water once, many people because the water is not enough at the beginning, can only add it halfway, which will obviously affect the final taste. 5. Adding seasonings. To cook meat dishes, it is not to say that the more seasonings the better, you can choose the most important ones, such as cooking wine, garlic, ginger, fennel, cinnamon and so on. These go fishy, and then add flavor to meat. 6. In addition to making fish, large meat dishes should be stewed gently after the fire is boiled. Generally according to the characteristics of food materials, the time is from 30 minutes to 2 hours, the longer the time is, the more nutrient loss. Modern people sometimes dont have so much time to cook meat. Here I recommend that you use a pressure cooker. Not only time is fast, but the loss of nutrition is very little. Although the taste has a little influence, it is very healthy from the nutritional point of view. 7. You can add some ice sugar before the juice is collected. With ice sugar, meat can be freshened and juice can be harvested. The color of meat is brighter and people have more appetite.
