The formula of the marinade is: star anise 25g, cinnamon15g, fennel 20g, licorice10g, kaempferia kaempferia10g, pepper 20g, Amomum villosum10g, tsaoko15g and clove 2g.
Preparation: Prepare a wok. When the wok is dry, add 500 grams of soybean oil to heat it, then add onion, ginger and garlic to stir fry until fragrant, and pour in 40 kilograms of fresh soup.
Put the marinade into a gauze bag, tie the mouth tightly and put it into the marinade soup. After boiling, slowly cook the fragrance with low fire.
Note: When the onions, ginger and garlic here are fragrant, remember to take them out and throw them away. 40 kg of marinated soup can generally marinate 60-75 kg of material!
fricassee
Stir-fried sugar includes oil frying, water frying and mixed frying. It is difficult to control this temperature. There are four periods of sugar color, namely, drawing period, glazing period, golden period and sugar color period. In the golden age, the color of sugar changed very quickly. At this time, we can see the color, just draw white, draw yellow is fried.
Tip: When the pot is hot, pour the oil and drain it quickly. Immediately add the rock sugar and stir fry over low heat. The cooking spoon should constantly turn the rock sugar to make it evenly heated. The temperature should not be too high. If it's too hot, move the pot quickly. When the temperature drops slightly, put it back and continue frying.
After the sugar is fried, pour it into the marinated soup and add the materials that need to be marinated for pickling. When marinating pork belly, it usually takes 7 years. Probably because you have to put some effort into chopsticks to turn off the fire. After turning off the fire, remove the fire source and stew for 2 hours. When marinating beef, it is usually cooked for 2 hours that night, covered and stewed for one night, and taken out to eat the next day.
Secret brine
Treatment of bittern soup: Good bittern soup can always be handed down, and the more bittern it is, the more fragrant it is. However, bittern soup is perishable, so the preservation of bittern soup is very important. After marinating, the impurities in the marinated soup are removed, and the marinated soup is boiled and left standing. If it doesn't coagulate after 6 hours, you need to cook it from scratch and then let it stand. If the marinated soup turns black, you need to pour the blood of fresh poultry and cook it over high fire.
I ate Chaozhou food in Shantou Golden Bay Hotel, and what impressed me the most was Master Luo's "spiced braised pork".
Master Luo is over 80 years old, but I didn't insist this time. The hotel didn't invite him back to Jianghu. I respect him very much, and he has given me enough face. He was surprised when I tasted his "spiced braised pork". He told me the whole process in detail. Master Luo is so generous that I can't keep the recipe. Now it's friendly to make it public:
Ingredients: One kilogram of pork belly is equal to one gram, and all recipes will be calculated in grams in the future.
Marinade: 2 grams of soy sauce, 5 grams of white salt, sugar 1 gram, licorice 15 gram.
One piece of cinnamon, four pieces of star anise, three pieces of southern ginger (as big as thumb) and two pieces of onion and garlic.
Practice: Wash pork belly and fly water, and cut the skin into 4 cm wide strips for later use. Take a large pot with a diameter of 22 cm, and the bottom of the pot should be deep.
Add the main ingredients and marinade, and add water to a depth of 20 cm. Bring the fire to a boil, turn it off after ten minutes, and turn it off when the soup is halfway cooked.
Take out the braised pork, cut it into 2 cm thick slices and decorate it with a little coriander. You can eat it.
It should be noted that the temperature of meat should be paid close attention to during cooking. If it is not soft enough, you can increase the cooking time.
"Why use sugar?" I asked, "Can you cook with rock sugar? 」
Master Luo smiled and replied: "Extra! I have been back in Hong Kong for many days, and I didn't have a chance to try it myself until today. As a result, my mouth melted, and there was no meat residue, which was fragrant and delicious, depressed but not greasy.
The cooking method is different from Dongpo meat, and the taste is the same. After the Dongpo meat is stewed, use jade buckle paper to absorb the oil on the surface bit by bit. Don't eat it immediately after it's done. After cooling, I put it in the refrigerator, coated it with white oil, stirred it and poured it out. It was heated the next day, and it was not fat at all. I swallowed seven or eight pieces, and my face did not change color.
Braised pork has different ingredients, tastes and materials. Share your own experience in braised bacon.
Ingredients: star anise 1 two halves, cinnamon 1, fragrant incense 0.3, eight Amomum tsaoko, fragrant leaves 0.8, pepper 0.6, clove 8 and angelica dahurica 0.2.
Front leg meat 10 kg, blanched. 400 grams of sugar is used for coloring, which is about 10 gram of Shilijia braised sauce. 5-6 gardenias can also be added.
Boil the marinated soup, add aniseed, braised pork, seasoning and salt, boil to remove foam, turn off the fire after 20-30 minutes, and take it out after 5 hours.
Focus on Shaanxi snacks gourd head, love to eat pig's trotters, welcome to communicate.
Practice of braised pork formula
Xie Q&A: The ingredients of braised pork are: edible salt, chicken powder, star anise, tsaoko, cinnamon, fennel, dried tangerine peel, edible additives, caramel color, monascus red and ethyl maltol. Add ginger, onion and coriander to the soup. When the meat is cooked, take out the ginger, onion and coriander. After the marinade soup is cool, put it in the refrigerator for later use. It is hereby declared that braised pork is cooked and soaked in fire for seven or eight minutes. The color is better.
Material: pork1500g
Accessories: onion and ginger.
Seasoning: cinnamon 1 tablet, a pinch of pepper, tsaoko 1 tablet, a pinch of fennel, nutmeg 1 tablet, 3 cloves, a little tangerine peel and 4 fragrant leaves.
Seasoning: soy sauce, rock sugar, salt, soy sauce, cooking wine.
1, add water and all seasonings to the pot.
2, the fire boils, change to a small fire and cook slowly.
3. Wash and cut the pork into large pieces, boil it in a little cold water, bleed it hard to the end, and wash off the foam attached to the meat with warm water.
4. Put it into the boiled brine, add a small bowl of soy sauce, a small bowl of soy sauce, and add cooking wine.
5, stew 1 hour or so, until the thickest part of the meat can be fried thoroughly with chopsticks, add salt. Cover and stew for another 30 minutes.
You're done, with braised pork rice!
The key to the delicious braised pork lies in the pot of brine. Brine is the soul of lo mei. When the brine is ready, the braised taste is delicious. You can even say that with this pot of brine, you can brine the whole world. Almost every family in Chaoshan has its own brine formula, some salty and some sweet, but they are all delicious.
In fact, there are not many ingredients in brine, and there are many less ingredients. The most important thing is to have a brine spice bag. The brine spice bag probably contains fragrant leaves, Amomum tsaoko, dried tangerine peel, licorice, pepper, fennel, cinnamon, clove and Amomum tsaoko, and it is wrapped with gauze (it can prevent the spice from scattering and facilitate fishing out, so you don't mind omitting this step). There are also onions, ginger, garlic, coriander, soy sauce, soy sauce, cooking wine, rock sugar and beer.
First, garlic, green onions, ginger, coriander (coriander) and other appropriate amount, put in oil and saute until fragrant, and then take it out for later use.
Add a proper amount of rock sugar, stir-fry with low fire until it is dissolved, pour in half a bowl of light soy sauce and cooking wine, then pour in about one liter of clear water, add the freshly fished onions, ginger and garlic, and then pour in 2/3 bottles of beer, with a proper amount of light soy sauce, which will play a role in color matching and make the taste of lo-mei more appetizing. Then filter the decoction (filtering is optional).
Put the prepared brine spice package into the soup, cover it, and turn the water to low heat for about half an hour. Next, you can pickle all kinds of favorite things, such as pork belly, trotters, chicken feet, eggs and so on. It is best to soak the meat in water first, remove the floating foam, cook it until it is about four-cooked, and then marinate it with salt water. Moreover, this pot of brine can also be used to pickle vegetables, but meat and vegetables should be pickled separately, otherwise the brine will go bad easily.
It is said that the older the brine, the more fragrant it is, but if it is not used for a long time after each brine, it can be poured out and put into quick freezing, and it will be delicious when it is cooked next time.
Let me teach you a formula of spiced brine! Absolutely true and effective. I use it for myself. Braised pork is absolutely delicious, without additives. If you like, you can pay attention to it and support it
The master made it very clear that if you cook it home, unless you eat it very much, you will waste the marinade. If you want to open a shop, these are the ingredients of the general public. The key is to explore for yourself. First of all, you need to master technical skills, including oil, sugar, meat quality, time and knife work. The taste of products is different. Second, you must cater to the local people and constantly explore new marinade recipes. Three different marinade ingredients are best pickled and have different flavors. Pig and sheep skulls are boiled into clear soup to refresh themselves. Adding a few dried mint stalks when the soup is five cold can play a role in bacteriostasis and off-flavor. Six-sugar-colored pot-stewed vegetables are generally matt, and the pot-stewed vegetables should be brightly colored. After putting the pot-stewed vegetables into the pure oil pan, re-make the pot-stewed vegetables. This is called varnish, and oil is dull. Seven-spice packets are best divided into pure ones, and some spices can only be used once or twice to become waste. But the marinade diluted with bone soup can be reheated, so that the color and taste can maintain the original color and taste, and it will not be salty. When the finished products are sold, the covered ginger, shredded pepper, garlic and onion must be used together, and the soy sauce should be prepared by itself, which is not as delicious as its own. The most important thing is hygiene, raw clinker utensils must be strictly separated, spoiled and tasteless food should be discarded, and greed for petty gain is strictly prohibited. Finally, I wish you a rich and successful life!
There are many spices in brine ingredients that many people don't know. Let's share them with you today! Maps and names