Homemade braised snacks

Ingredients

Duck feet, chicken feet, duck gizzards, eggs, lotus root slices? Star anise, cinnamon, bay leaves, cloves, licorice, pepper, aniseed

Dried chilies, green onions and ginger slices

Steps?

1. Prepare ingredients!

2. Pour water! Remove blood foam!

3. Be sure to clean it!

4. Braised meat buns: star anise, cinnamon, bay leaves, cloves, licorice, pepper, anise, dried chili, shallots, ginger slices! As for the main ingredients, you want to eat them Just put whatever you want. Today, Rabbit’s family put duck feet, abalone, eggs, and dried tofu! Normal stew method! It’s very simple!

5. Don’t completely dry up the soup for the first time, and leave it aside. Click it and it will be used as the old marinade. You can use it the next time you make it. If you go back and forth like this, you can probably catch up with the century-old marinade! We can also open a shop in the future! Kindly remind everyone that cloves have a strong fragrance. Press 15 For the ratio of duck feet, a small one is enough. Don’t just grab a handful!

6. Pack it into a box! Store it in the refrigerator! It’s clean and delicious! Make a delicious home-cooked meal. , so you can satisfy your cravings, save money and be healthy, collect it now~

Notes

1. After marinating, refrigerate it overnight to make it more flavorful and delicious.

2. Don’t cook braised vegetables for too long, so as not to overcook the food and affect the taste.

Homemade braised snacks

Materials

Main ingredients

500g duck feet, 300g vegetarian chicken

Accessories< /p>

3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 3 tablespoons of Sichuan peppercorns, a little dried chili pepper, 1 piece of cinnamon bark, 2 pieces of star anise, tangerine peel/dried hawthorn, a little geranium leaves, 3 pieces of salt, 1 tablespoon of sugar, according to your taste.

Steps?

1. This time I braised duck feet and vegetarian chicken. Wash the duck feet, drain them tightly under running water to remove any floating residue and blood, and take them out of the pot and set aside for later use; rinse the vegetarian chicken briefly and then slice it into pieces for later use. Put water in the pot, add the old soup, and add the ingredients in order. The best degree of saltiness is slightly salty. Add the duck feet and vegetarian chicken, turn up the heat, then turn down the heat and simmer.

2. After marinating, first put the duck feet and vegetarian chicken into a container with a lid. Prepare a clean bowl, filter the soup in the pot with a strainer to remove the impurities, and then pour part of it into the duck. Put the chicken feet in the chicken, cool it and marinate it in the refrigerator overnight. Strain the remaining half of the soup and pour it into a clean bowl. After cooling, freeze it in the refrigerator to use as "old soup" for next time. The first time you braise it, the taste is the weakest, and the more you braise it later, the more fragrant it becomes!

Tips

The key is to retain the "old soup". Each time the stew is done, filter out the impurities in the soup and leave the pure soup. After cooling, put it in a food bag and put it in the refrigerator. Next time you stew it, take it out and put it in the pot, and then refill it according to the spices provided in the recipe. Add the ingredients and water again, the braised food will become more fragrant~ This is the role of old soup

Braised chicken feet and chicken wings

Ingredients

Half chicken feet A pound of chicken wing tips, a half pound of chicken wings, six eggs, two eggs, a little oil, a little sugar, two spoons (spoon)

One spoon of salt, a piece of ginger? A small bag of Youjia braised spices (I bought them at Wal-Mart, There are three bags in one package) ?

Steps?

1. Wash the chicken feet, chicken wings, and eggs, put them in boiling water for ten minutes, remove them from the cold water, and dry them?

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2. Heat the pot over low heat, pour in the oil, put the sugar into the pot, fry until red, add water (the water must cover the stewed ingredients) and chopped old ginger, bring to a boil?

3. Wrap the brine in a tea bag, rinse it with water once, then put it into the boiled brine and add salt (you can test the taste, if the salt is not enough, you can add more)?

< p>4. Put the dried chicken feet and wings into the brine, peel the eggs, and cook over low heat for an hour

Homemade braised food (no oil)

Materials

An appropriate amount of chicken feet, an appropriate amount of duck gizzards, an appropriate amount of eggs, 6 braised buns (star anise, cinnamon bark, bay leaf, cinnamon, white cinnamon)

An appropriate amount of dried red pepper, 50g of rock sugar, a little cooking wine, a little dark soy sauce 2-3 slices of ginger, 500ml of water, an appropriate amount of cooking wine

An appropriate amount of chicken wings

Steps?

1. Rinse the chicken feet, duck gizzards and chicken wings with water and set aside.

2. Boil the eggs and peel them for later use.

3. Put 20 grams of water in the pot, add rock sugar and simmer over low heat.

4. Boil the rock sugar until it turns brown, so that there is almost no water left.

5. Mix dark soy sauce with water (a small bowl with half a bowl of water is about a tablespoon of dark soy sauce)

6. Put the mixed dark soy sauce into the rock sugar and add the ginger Add the slices together and add the chili after it boils.

7. Pour in about 500ml of water, add the braised food packets together and cook until it boils and you can smell the aroma. In this way, the brine is cooked.

8. After the brine in the pot boils, add the chicken feet, duck gizzards, and chicken wings together and cook for 15 minutes.

9. Add the eggs together and cook (medium heat).

10. Cook for about 10 minutes. When the color changes, turn off the heat and soak for half an hour.

Tips

I braised the raw chicken feet and duck gizzards directly. I think this way they won’t get cooked. Very chewy. Don’t throw away the remaining marinade, it can be reused.

Homemade braised meat

Ingredients

5 star anise, 8 bay leaves, 4 strawberries, 4 cinnamon bark, 2 pieces of monk fruit, 1 pig's foot, chicken feet, and eggs

Steps?

1. There is no need for so many spices in the brine. If you add too much, the flavors will be mixed together and it will be bad. Just use star anise, bay leaves, cinnamon, and grass fruits. If you feel that it is not enough, Just add another Luo Han Guo.

2. Let’s talk about the main ingredients: pig’s feet, chicken feet, beef, pork belly, eggs. You can buy whatever you like to eat. After the meat is bought, it is first passed through water and then washed.

3. Prepare a large pot and place a bamboo mat on the bottom of the pot to prevent the meat at the bottom from burning.

4. Put the main ingredients into the pot (remember to put a fatter strip of pork belly no matter what ingredients are marinated), add borneol, ginger slices, and spices into the residue bag.

5. Take another pot and cook some stock, such as pork ribs stock (you can use water instead if there is no stock).

6. Add chicken essence, salt, cooking wine, oil, and light soy sauce (remember to use light soy sauce, not dark soy sauce, as dark soy sauce can easily change color), add the cooked stock until The soup is not covered with the marinade. The marinade can be salty, but it will not taste good if it is bland. Bring to a boil and turn to a simmer. The marinating time is different due to different materials. The rules I have mastered over the years are: 35-45 minutes for pork belly, 40-50 minutes for beef, 30 minutes for chicken feet, and 1 hour for pig feet. Take them out according to the time and finish marinating. Finally - turn off the heat and soak the marinated ingredients in the brine for 20 minutes to allow the flavor to fully penetrate. Remember not to cover the pot, otherwise it will become a stew and the stewed food will not taste good.

Braised Beef

Ingredients

1 kg of large chunks of beef? Five-spice cinnamon red pond? Light soy sauce? Dark soy sauce Salt? Garlic powder, ginger, scallion, cooking wine? Sichuan peppercorns ? Geranium leaves.

Steps?

1. Cut the beef into large pieces and wash it.

2. Boil a pot of water, add beef, a little cooking wine and garlic powder, cook for about 5 minutes to remove debris and blood, remove and drain.

3. Wash the pot, add beef, then add light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spice, cinnamon, bay leaves, Sichuan peppercorns, and garlic powder.

< p>4. Take a whole piece of ginger, pat it loosely and put it in, then add the green onions, mainly more cooking wine and light soy sauce, and a small amount of salt and sugar. If possible, add a few pieces of orange peel or a lemon wedge.

5. Add a little water, the ingredients should completely cover the beef, then bring to a boil, then turn to low heat and simmer for about 3 hours, leave it off the fire for one night, then bring to a boil again, and then simmer Simmer for 3 to 4 hours to fully absorb the flavor. Then remove from the heat and wait until the beef has cooled down. Then you can take it out, drain the brine and put it in the refrigerator. Just take it out and slice it when you want to eat.

Points of note

Be willing to cut out the ingredients. Anyway, the marinade can continue to brine things in the future. I basically don’t add water; the cooking time must be long, otherwise the inside will not taste good; It's best if you put it out overnight, but don't soak it in the brine for too long, otherwise it will become sour. There are many ways to eat it, cut it dry and add it to wine, add it to noodles, or slice it for stir-fry.

Braised peanuts

Ingredients

Peanut kernels 200 grams of peanut kernels? Appropriate amount of blending oil, appropriate amount of five-spice powder, appropriate amount of salt

Steps?

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1. Prepare peanuts and carefully pick out spoiled peanuts. Rinse well. Put it into the pot and add appropriate amount of five-spice powder.

2. Add a small amount of water and mix well. Set electric pressure cooker for 16_20 minutes. Unzip and serve. It can also be eaten after cooling.

Master's Secrets

Peanut red has the effect of nourishing blood and stopping bleeding, so it is best not to remove it.

Braised three-flavor combination

Ingredients

An appropriate amount of chicken wings, an appropriate amount of eggs? An appropriate amount of tofu

Accessories

An appropriate amount of beer? The right amount of dark soy sauce, the right amount of brown sugar, the right amount of onions, the right amount of ginger, the right amount of star anise, the right amount of cinnamon, the right amount of Sichuan peppercorns

The right amount of dried chili peppers, the right amount of bay leaves? The right amount of salt, the right amount of starch

Steps

1. Put the eggs into an egg cooker and cook until they are medium or medium cooked;

2. After cooking, remove the shells and set aside;

3. Pat a thin layer of starch on the surface of the tofu ;

4. Heat the pan, add oil, and fry the tofu;

5. Fry the tofu until golden brown on both sides;

6. Make two cuts on the surface of the chicken wings to facilitate the flavor;

7. Put the prepared tofu, eggs and chicken wings into the pot, then add ginger slices, green onion segments, star anise, cinnamon, Sichuan peppercorns, red pepper and so on. Chili peppers and bay leaves;

8. Then add an appropriate amount of brown sugar and beer that has not covered the raw materials;

9. Add a big spoonful of dark soy sauce;

10. Bring to a boil over high heat and remove the scum;

11. Turn to low heat, cover and cook for 30 minutes;

12. Take out the cooked braised food and add in can Soak in a bowl covered with ingredients for more than two hours; remove, slice and serve.

Master's Secrets

1. Boil the eggs until they are seven or eighty-boiled and then remove the shells; score the chicken wings with two knives on the surface for easy flavor; choose old tofu for tofu and cut it into appropriate sizes. Spread a layer of cornstarch on the surface and fry both sides until golden brown;

2. Put the prepared raw materials into the pot, add onion, ginger, brown sugar and braised aniseed; then add the raw materials that have been covered Beer and dark soy sauce;

3. Bring to a boil over high heat. Use a spoon to remove the foam, then turn to low heat and simmer for thirty minutes;

4. If there is any left There is no need to move a lot of marinade. If there is not much marinade left, move all the marinade to a smaller container.

Preparation of marinade

The preparation of marinade is the first key to making a good braised dish. The quality of the marinade preparation will directly affect the color and taste quality of the braised vegetables. 6 Marinades can generally be divided into three categories: red marinade, yellow marinade and white marinade.

1. Red marinade.

20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of MSG, Bone Broth 12kg.

Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections. ②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. ③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.

2. Yellow marinade.

150g yellow gardenia, 100g bay leaf, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel , 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth.

Preparation method: ①Crack the yellow gardenia with a knife, tie the celery into knots, and break the ginger with a knife. ②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix well.

3. White marinade.

60 grams of star anise, 50 grams of kaempferol, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, 1000 grams of water and wine , 1000g white soy sauce, 120g refined salt, 100g MSG, 12kg bone broth.

Preparation method: ① Tie the chives into knots and pat the ginger loose with a knife. Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly. ②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well. The above formula is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion according to the quantity of raw materials).

4. Things to note when preparing marinade. ① The dosage of spices, salt and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too few spices and the finished dish will have insufficient flavor. If there is too much salt, the finished dish will not only taste "salty", but it will also become tight and shriveled; if there is too little salt, the delicious flavor of the finished dish will not be outstanding. Too much soy sauce and the finished product will be dark and ugly; too little soy sauce and the taste will not be delicious enough.

②Selection of raw materials: It is not advisable to use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use spices that are easy to fade. ③ The marinade should not be boiled in advance. It should be prepared and used immediately. This can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.

Keeping the marinade

The marinade used to marinate the dishes should be carefully preserved for next use. The more times the marinade is used, the longer it can be stored, the better the quality, and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

When preserving marinade, the following points should be noted:

1. Skim off oil and foam. The oil and scum of the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container.

3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and other insects from falling into the marinade.

5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be added every time the raw materials are marinated.

Note: After you have the old marinade, you don’t have to use bone broth to prepare the marinade. You can also use water, and you don’t need to add oil.