The practice of pot-stewed vegetables
1, pot-stewed meal formula
(1), red gravy. 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 50g of licorice15g, 0g of dried red pepper100g, and chives.
Production method:
① Tear the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.
② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them 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 marinade. Gardenia150g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery150g.
Production method:
① Gardenia is cut with a knife, celery is knotted, and ginger is cut loose with a knife.
② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly.
③ Put seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.
(3), white marinade. 60g of star anise, 50g of kaempferia kaempferia, 20g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0g of leek150g, 0g of ginger150g, 0g of water wine1000g, and 0g of white soy sauce1000g.
Production method:
(1) Tie the leek and pat the ginger loose with a knife. Put star anise, kaempferia kaempferia, pepper, cardamom, tangerine peel, cinnamon leaf and angelica dahurica into a seasoning bag and tie them 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.
The above formula is suitable for curing 10 ~ 12 kg of fresh raw materials (the family can reduce the amount of seasoning according to the amount of raw materials).
2. How to cook pot-stewed vegetables: (Take chicken wings as an example)
(1), put the chicken wings and wing roots in cold water, bring them to a boil, cook them until they are immature, and take them out.
(2) Don't use boiled water if it is sticky and bloody. If it is clear, it can be used to make gravy.
(3) mixed marinade. Add half a bottle of marinade, soy sauce, salt and sugar to the boiled chicken wings, then add ginger slices, onion slices and aniseed, then wrap pepper, nutmeg and fragrant leaves in a piece of gauze, tie them tightly, put them in a pot, boil them, and turn off the heat when they are fragrant.
(4) First add the chicken wings and wing roots and cook for half an hour on low heat.
(5) Add dried bean curd and lotus root, or bring to a boil.
(6) Cook with low fire, and after 30 to 40 minutes, you can pierce the wing root with chopsticks.
Preparation of halogen materials
1, marinade pretreatment
(1), cleaning. Animal raw materials must be cleaned up after slaughter. The intestines should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white membrane should be scraped off with a knife.
(2), preliminary tool processing. Cut the meat into pieces of about 250 ~ 1000g; The intestine is cut into segments about 45 ~ 60 cm long; Cut the liver into 500-600g pieces; Cut the tripe into pieces of about 1000g; Other internal organs have not changed. Poultry meat and dried tofu don't need to be changed.
(3), blanching treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating. Otherwise, the fishy smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste worse, porridge-like, easy to ferment, blister and deteriorate, and difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful and tastes bad.
Bleaching treatment is to put the raw materials into a clear water pot, blanch until the growth stops, and take them out and wash the decontamination foam with clear water. If the raw materials have strong odor, such as onion knots, ginger slices, cooking wine, etc. Can be properly added to the pot.
2. Matters needing attention when preparing marinade with marinated vegetables:
(1), the amount of spices, salt and soy sauce should be appropriate: too much spices, the finished product has strong taste and dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough.
(2) Selection of raw materials: soy sauce or other colored condiments should not be used for yellow gravy and white gravy, and no fading spices should be used.
(3) Do not cook the marinade in advance, but do it now, so as to avoid the aromatic smell in the seasoning from evaporating in vain, saving fuel and time.
Storage method of brine
When storing brine, please pay attention to the following points:
1. When using salt water, be sure to boil it to remove excess oil slick, then clean the foam, filter the precipitate with gauze, and keep the salt water clean.
2. To preserve the old brine, clean instruments and good storage conditions (environmental sanitation and temperature regulation) must be used to ensure the quality of brine and brine products.
The temperature rises gradually during the Spring Festival, so it is required to boil the brine every morning and evening and put it in a fixed place.
4. The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. Therefore, brine must be cooked twice a day (once in the morning and once in the afternoon, and it is fixed).
Although the temperature drops gradually in autumn. However, the heat is not over yet, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, the brine should be boiled at least 2 to 3 times and put in a fixed place.
6. The temperature drops gradually in winter, and the salt water should be cooked once a day in a fixed place.
7. Brine must be boiled and preserved after food curing. If the brine becomes more and more bitter, it must be mixed with chicken blood (one chicken blood plus 1 kg water), poured into the brine, stirred and swirled. After standing, boil it and then filter it with gauze to remove impurities.
8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be stored in a dark, ventilated, flat, dry and collision-free environment for better preservation.
9. Refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the storage of brine. Bitter can be stored in the refrigerator. The specific method is to boil salt water, filter impurities with gauze, then boil it, let it stand and cool, seal it with plastic wrap, and store it in the refrigerator.
10, there must be a special person in charge of the brine in the restaurant, and the corresponding rules and regulations should be formulated. The number of soup and marinated raw materials added every day must be registered to maintain the durability of brine flavor. Even the brine at home should be checked regularly to avoid deterioration.