Brine making
1. Divide the formula of the halogen medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine.
Dish making
After completing the production of brine, you can follow the following methods to start the production of braised pork.
Method 1:
1, prepare a clay pot. You can't use metal containers to make braised pork. You should cook braised pork in clay pots, and the meat to be braised should be treated with water first.
2. Add the brine in front to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (oil must be added, otherwise the marinated meat will be like boiled water), and appropriate amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire.
3, because there are rotten meat ingredients in the medicine, so you can't cook it hard, such as beef 1 hour is enough, and other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup.
4, a pair of medicine can be marinated many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine and not changing the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.
Method 2:
Ingredients: pork (fat and thin)1000g.
Seasoning: liao ribs concentrated marinade, sesame oil and soy sauce.
Practice:
1. Scrape the hind leg pork or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.
2. Put the wok on a strong fire, and at the same time, pour liao ribs concentrated marinade into clear water, and boil out the fragrance to obtain brine.
3. Boil the pork in brine, then switch to low fire, marinate the meat until it is fragrant and rotten, cut it into pieces when eating, and pour in a little soy sauce and sesame oil.
Production instructions
1, when frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color will be bitter.
2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, brine
Braised pork 2
Braised pork 2
A little licorice can still be considered.
4. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams.
5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.
6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
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nutritive value
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Increase appetite and benefit nutrition. Most of the marinated condiments have the functions of appetizing, strengthening skin and health benefits, promoting digestion and resolving stagnation. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.