Tasty Braising spices Recipes to Cook Tonight

Homemade slow-cooked fragrant brine

I really can't eat the braised dishes sold outside. I tried a Chaoshan bagged marinade that was popular on the Internet before, but the greasy smell was too strong when it was cooked, and I couldn't get used to it. It seems that you can't be lazy when making braised food. It's still more reliable to carefully prepare a pot of marinade yourself. After each braising, carefully filter out impurities, boil it, let it cool, and put it in the refrigerator for the next time. Why does the old braising become more fragrant as it is braised? First, the protein, amino acids, and fat of the ingredients will melt into the sauce during the braising process, and the flavor of the spices will be released repeatedly. Under the interaction, the taste becomes more and more intense and the layers are richer; second, the more times the braising is done, the spicy aroma of the spices in the marinade and the umami flavor of the ingredients will gradually balance and stabilize, and the braised food will naturally be more mellow. You should also pay attention to the storage of the old braising: filter and boil it for sterilization after each braising, seal it well and refrigerate or freeze it. It is recommended to use it within 1-2 weeks, and it is best to boil it again once a week for sterilization to prevent deterioration.

Home-style braised chicken feet, eggs, and tofu

This braised assortment of ingredients is a tempting reddish-brown color. The chicken feet are braised until tender and fall off the bone, melting in your mouth with just a gentle touch. The eggs soak up the braising liquid, resulting in bouncy egg whites and savory yolks. The dried tofu is incredibly chewy, every fiber infused with the rich aroma of the braising liquid. The various ingredients blend together in the aged braising liquid, creating a savory and delicious flavor that's instantly addictive.