The preparation of marinade is the first key to make marinade well. The preparation of marinade will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy. Here are some practices:

1. red marinade raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia galanga, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0g of licorice15g, and dried red pepper.

Method: ① Split the Amomum tsao-ko with a knife, pound the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the leek, loosen the ginger with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, dried tangerine peel, clove, kaempferia kaempferia, pepper, fennel, bitter gourd, tsaoko, galangal, licorice and dried chilli into a seasoning bag, and tie the bag tightly. ③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

2. Yellow gravy: raw materials: gardenia 150g, geranium 100g, rhizoma kaempferiae 50g, pepper 25g, galangal 50g, Amomum villosum 25g, fried garlic 150g, fried fresh dried tangerine peel 150g and celery/kloc-. Methods: ① Gardenia was cut with a knife, celery was knotted, and ginger was cut loose with a knife. (2) Put Gardenia, Geranium geranium leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried tangerine peel into a seasoning bag and tie them tightly. ③ Put seasoning bag, celery knot, ginger slices, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well.

3. White gravy: raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, onion150g, ginger150g, water wine1000g, and white gravy. Method: ① Tie the onion and loosen the ginger with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly. ② Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well. This formula is suitable for curing 10 ~ 12kg fresh raw materials (the amount of seasoning can be reduced in proportion).

4. Three secrets of making marinade. First, the amount of spices, salt and soy sauce should be appropriate: there are too many spices, which taste big and dark; There is too little seasoning, and the dishes are not delicious enough. Too much salt, in addition to the "dead salty" taste, will also make the finished dishes tight and dry; There is too little salt, and the fresh flavor of the finished dish is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough.

Second, the choice of raw materials: yellow marinade and white marinade should not use soy sauce or other colored condiments, and do not use easily faded spices. Third, don't boil the marinade in advance: the marinade should be ready for use, which can not only prevent the aromatic smell in the seasoning from evaporating in vain, but also save fuel and time.

Preservation of marinade The marinade of marinated vegetables should be preserved until next time. The more times the marinade is used, the longer the preservation time, the better the quality and the better the taste. This is because there are more and more soluble protein in the marinade.

Pay attention to the following points in the preservation of marinade: 1. Skim off the oil slick and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and disinfect once every morning and evening in summer, and once every day or every other day in spring and summer. Boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel ware. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, the salt and other substances in the marinade will react with the metal, making the marinade discolored, smelly or even deteriorated and unusable. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place and covered with gauze to prevent flies and insects from falling into the marinade.

5. Add raw materials. Generally, sachets only need to be changed twice. Other seasonings should be marinated once, that is, added once. In addition, with old gravy, you don't have to use bone soup to prepare gravy, you can use water or oil. Preparation and cleaning of raw materials before marinating. After raw materials are slaughtered, fur and dirt must be removed. Preliminary cutting treatment. Meat, intestines and liver should be cut into pieces. Poultry meat and dried tofu need not be changed. Hot water treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating. Selection of key pot for raw material marinating. It is best to choose a raw iron pot. If there are not many raw materials for marinating, it is best to choose a casserole. The wall thickness of these two pots has poor thermal conductivity, and the soup is not easy to evaporate. With this pot, food is not easy to change chemically. Copper pot or aluminum pot should not be used, because the pot has strong thermal conductivity and the soup evaporates quickly. Copper is also easy to react with the salt in the marinade, which affects the color, taste and sanitary quality of the finished product.

formula

Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g rhizoma anemarrhenae 10g fermented grains 3 ~ 5g pepper 20g Amomum 10g cardamom 5g Amomum tsaoko 15g clove 5 ~/kloc-0.

remodulation

1. Divide star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum cardamom, Amomum tsaoko and clove into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Cleaning ginger and pulping; The roots of shallots must be washed and tied.

2. Bake a large piece of rock sugar on the fire, then gently break it on the chopping board and put it in a pot with refined oil. When the fire is deep red, add 500g of boiling water and mix well, and it will turn into a sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar, and then add seasoning package. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Third, the production of brine

The formula is: clear oil 250g, star anise 25g, cinnamon 15g, fennel15-20g, licorice10g, kaempferol10g, fermented grains 3-5g, pepper 20g and Amomum villosum. The formula of the marinated bag includes star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, cardamom, Amomum tsaoko and clove.

Halogen packaging formula:

Star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, cardamom, tsaoko and clove.

Methods The taste of braised pork depends on the brine used in the production, so the production of brine is introduced first.

Salt water preparation

1. Divide the formula of brine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Cleaning ginger and pulping; The roots of shallots must be washed and tied.

2. Bake a large piece of rock sugar on the fire, then gently break it on the chopping board and put it in a pot with refined oil. When the fire is deep red, add 500g of boiling water and mix well, and it will turn into a sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar, and then add seasoning package. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Precautions:

1. When frying the sugar color, you must fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. The bittern prepared by traditional methods usually does not add monosodium glutamate, but because most fresh bittern lacks umami taste, people seem to have higher and higher requirements for umami taste in recent years, so a proper amount of monosodium glutamate can be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not have side effects, because monosodium glutamate will only produce sodium pyroglutamate at a temperature above 160℃, thus losing its freshness, and the boiling temperature of brine will generally not exceed 105℃.

3. Generally, tender sugar color should be added to the brine, which will make the brine sweet. After adding sweet sugar, you can not add licorice. But from the point of drug performance, licorice. There is some modulation.

It has the function of harmonizing various flavors and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4. Clove contains eugenol, which has a strong taste. When in use, the dosage can be adjusted according to the specific situation. Generally speaking, the amount 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 brine formula contains sugar color, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it will become white brine. In addition, some people like to add dried peppers to brine, which becomes spicy brine.

Braised pork production

1. Prepare a clay pot. You can't cook braised pork in metal containers. You should cook braised pork in a clay pot, and the meat to be cured should be treated with water first.

2. Add the brine in front to drown the meat, then add the soy sauce (not too much at first, depending on the color of the meat, it mainly plays the role of color matching), and clean the oil by half a catty (the oil must be added, otherwise the salted meat will be like boiled water), and the salt is appropriate. Put the pickled medicine bag in, boil it over high fire, and then taste it over low fire.

Don't cook it, because there is carrion in the medicine. For example, beef 1 hour is enough, and other meats can be shorter. Sandwich meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to cook the meat before leaving the fire. Soup in a cold pot goes bad easily.

4. A medicine can be pickled many times until it feels tasteless or light. Take out the old medicine bag and replace it with a new one (be careful not to change the soup). Cook meat several times a year, and don't change soup for 3-5 years. The older, the better.