For foodies, how to make meat more delicious or where to have delicious meat is an eternal topic, and methods such as frying and steaming are the methods that everyone often chooses. Today, I will share with you how to marinate all kinds of fish, shrimp, steak, and chicken before cooking, because the food made after marinating will be more delicious.
 
The ingredients are marinated in a prepared sauce before further cooking to make them even more delicious. You need to use food-grade plastic bags or non-metallic utensils such as glass, ceramic, plastic and stainless steel as the container. Do not use metal utensils, because they will chemically react with the marinade during marinating, resulting in the marinated food being not so delicious.
 

 
Marinades
If you are not sure about the proportion of the ingredients, check the following ingredients:
Don’t add too much acid such as vinegar, lemon, lime, orange juice, red wine, cheese and yogurt, which will react with the protein in the meat to tenderize the meat and make other flavors obvious. Adding salt or soy sauce can make the meat tender. Adding oils such as olive oil, rapeseed oil allows spices to adhere to the surface of the meat and release the aroma and flavor of the spice. An appropriate amount of spice, condiments and sugar such as garlic, rosemary, ginger, chili and maple syrup can make the food taste better.
 
Common marinades
Mediterranean marinades
Red or white vinegar, red or white wine, beer, lemon juice, garlic, basil, coriander, tarragon, oregano, mint, chives, fennel, thyme, rosemary, mustard, sugar or honey
 
American marinades
Bourbon, Tabasco, buttermilk, hot sauce, sugar, honey or maple syrup
 
Indian marinades
Yogurt, cumin, turmeric, coriander, curry powder, coriander, mint and garlic
 
Latin marinades
Chili, cumin, oregano and lime juice
 


Key points and tips
1. Controlling the amount of sugar in the marinade
There is sugar in marinades such as maple syrup, honey, brown sugar or sugar, and sweet wine, which can cause food to burn in the cooking. Be aware that when there is sugar in the marinade, cook on low heat and keep moving the food.
 

 
2. Fully marinating the food
When marinating, turn the food over in the marinade to ensure that the food is fully marinated.
 

 
3. Don’t pierce the meat.
If you do this, the gravy will lose, and the meat will be dry and tasteless after cooking.
 
4. Suitable marinating time

 
5. Some ingredients need to be marinated for a longer time, such as skinless chicken breast, T-bone steak, pork chop, etc.
 
6. Remove the marinade before cooking, especially chopped green onion, garlic and herbs.
 
7. The marinade can be used multiple times.
The marinade should be heat sterilized before marinating meat for the second time.