Braised pork is a common cooking method in China. Common braised dishes include braised pork and braised fish, as well as braised eggplant. Braised vegetables are mostly colored with soy sauce, and the finished products are mostly dark red, light red or jujube red. Its color is ruddy, its taste is fresh, salty and slightly sweet, it is crisp and delicious, and its juice is yellow and fragrant. However, it takes a little time and skill to make it red and bright, and it is also a mastery of the temperature.

Chinese name

braise in soy sauce

major constituent

Vegetables and meat

Special point

The finished products are mostly dark red, light red or bordeaux, with rosy color, fresh, salty and slightly sweet taste, crisp and palatable, and yellow juice.

classify

lobscouse

taste

Taste fresh, salty and slightly sweet.

Basic introduction

Braised dishes are cooked by everyone, and the finished products are mostly dark red, light red or jujube red. Its color is ruddy, its taste is fresh, salty and slightly sweet, it is crisp and delicious, and its juice is yellow and fragrant. But it takes a little time and skill to make it red and bright, with a strong flavor and juice. It is also a master of temperature.

chief method

braise in soy sauce

First, the selection of materials for processing braised dishes has strong adaptability to raw materials, but the texture of raw materials has a great influence on the finished dishes, so choosing the right materials is still the premise of making good dishes. For example, pork belly should be used for braised pork, elbow should be used for braised pork, cock should be used for braised chicken every other year, and carp with a weight of1000g should be used for braised fish. Raw materials should be kept fresh, free from deterioration and odor. Processing should be based on the characteristics of raw materials, which can be whole, sliced (such as braised pork), diced (braised fish), diced (braised sea cucumber) and chopped (braised meatballs), but generally it is not advisable to cut them too small or too thin, otherwise the raw materials will be fragile due to long-term heating. The general requirements are uniformity, uniform size, equal length and uniform thickness, which is convenient for cooking and seasoning.

Second, the meat should be fried thoroughly, and the fish should be fried thoroughly. The so-called deep frying means that all the meat pieces in the pot are fried and discolored, and the fat is oily and shiny. Generally, it is best to blanch the meat in the market before frying it. The significance of blanching is to remove the residual blood and fishy smell in meat. Don't put too much oil when frying. After frying, you can pour some fried lard to make it fat but not greasy. If you cook braised fish, you must cook fresh fish. You can't cook it until it is golden on both sides and has a thin hard skin on the surface. This step is the key to the luster of braised dishes, otherwise the dishes will be very dull and fragmented.

Third, we should paint first, then add water, in one step. When the raw materials are fried or fried, take a clean pot and put oil in it. When heating, you should first pour in seasonings such as Shao wine and soy sauce. After the color of light soy sauce is attached to the raw materials, add fresh soup or water (the soup should be put enough at one time, no water should be added in the middle, and the lid must be covered), boil the main materials with fast fire, skim off the floating foam, adjust the taste, simmer with medium fire, and burn until the raw materials are crisp and rotten, so that the flavor juice can penetrate into the raw materials, and collect the thick soup juice with fast fire. Only with slow fire, heat can slowly enter the interior of raw materials, making them mature and tasty. Use strong fire at both ends and medium and small fire in the middle, which is the key to braising. If water is released before the raw materials are colored, the seasoning will be diluted by water, and the finished dishes will be gray and dull. Put enough soup at a time, it is best to drown the raw materials in the barbecue, and you can cook less fish. If there is too much soup, it is difficult to collect concentrated marinade, while if there is too little soup, adding water in the middle will affect the taste and color of the dish.

Fourth, specifically, the initial coloring of "color matching and seasoning" braised vegetables is realized at the same time of cooking and processing. Braised fish is fried to light red when it is oiled, and it needs to be colored with sugar, soy sauce, cooking wine and wine when it is cooked formally. But be careful not to color too much, so as not to affect the color.

The taste of pot-stewed vegetables is mainly salty and slightly sweet, and soy sauce is the main seasoning. The amount of sugar should be moderate, and less should not be more.

Stewed vegetables pay attention to the original flavor, so the soup should be moderate, the soup is light, and the main ingredients are not easy to burn through. Generally speaking, the soup should be about twice as much as the raw materials, and the pot should be cooked to 1/4 of the raw materials. Don't shut the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, thicken a little starch to make the juice bright and the main ingredients stand out.

Color matching and seasoning are inseparable. Color matching has the function of seasoning, and it also has the function of color matching when seasoning. This requires that soy sauce and sugar should not be used too much in the cooking stage to avoid the soup being too deep and affecting the taste and color. The principle is shallow, not deep.

5. About stewing with fire, it is generally said that "slowly burn the meat and quickly burn the fish."

When the raw materials are close to crisp and rotten, they should be immediately transferred to the fire to collect thick soup. At this time, the taste of the dishes should be adjusted in time to ensure the accurate taste, bright red color and thick soup when the dishes are ripe.

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