Therefore, acid is necessarily added to marinades:
vinegar
, citric acid. Also, of course, table salt is put in marinades, and
granulated sugar
.
Acidic environment, enhanced with additional preservatives – salt and sugar, prevents products from spoiling, moldy. In addition, marinades also significantly improve the taste of products, making them completely ready for use. So, for example, raw
zucchini
it is extremely difficult to eat, whereas marinated zucchini can be safely placed on the table and offered as a cold snack.
It is better to store all marinades in pre-pasteurized and swirled jars. In this form, marinades can be stored for many years, and nothing bad will happen to the products under the marinade. The main thing is that no air penetrates into the marinades and that the jars are protected from direct sunlight and high temperatures.
All kinds of vegetables can be cooked under the marinade, including:
pumpkin
,
cucumbers
,
tomatoes
, zucchini,
carrots
,
garlic
,
onion
,
eggplant
. They look great under the marinade
mushrooms
, meat and
fish
.
Fish with marinade
, as a rule, is intended not so much for storage as for serving immediately. Fish with marinade is a traditional snack for vodka. Meat under marinade is a future barbecue. Before frying, the shish kebab is necessarily marinated in vinegar and red wine.
Here's a great one
marinade recipe
for meat: onion – 2 kg, pomegranate juice – 0.5-1 liter, bay leaf, allspice, ground black pepper. This marinade is made based on one kilogram of meat.
.
Acidic environment, enhanced with additional preservatives – salt and sugar, prevents products from spoiling, moldy. In addition, marinades also significantly improve the taste of products, making them completely ready for use. So, for example, raw Fish with marinade
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