The preparation of juice is the first key to make a pot-stewed dish. The quality of marinade preparation 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.

Introduce the following practices respectively:

1. Red Furnace

Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0/5g of licorice/kloc-,0/00g of dried red pepper/kloc-and 65438 of leek.

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 gravy:

Raw materials: gardenia150g, geranium100g, rhizoma kaempferiae 50g, pepper 25g, galangal 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery/kloc-0.

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 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, leek150g, ginger150g, water wine1000g, white soy sauce/kloc-0.

Method:

(1) Tie the leek and pat the ginger loose 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 marinating10 ~12kg of fresh raw materials (the amount of seasonings can be reduced according to the family proportion).

4. Three secrets of marinade making

First, the amount of spices, salt and soy sauce should be appropriate: too much spices, the finished product has a strong taste and a 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.

Second, the choice of raw materials: do not use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use easily faded spices.

Third, don't boil the marinade in advance: the marinade should be cooked now, which can avoid the aromatic smell in the seasoning from evaporating in vain and save fuel and time.

Preservation of pickled juice

The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

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 every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade. 5. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once.

In addition, to use old bittern, you don't have to use bone soup to match bittern, you can use water or oil.

Preparation before pickling raw materials

Cleaning treatment. Animal raw materials must be cleaned up after slaughter.

Preliminary knife work treatment. Meat, intestines and liver should be cut into pieces. Poultry meat and dried tofu don't need to be changed.

Hot water treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating.

The key to curing raw materials

Selection of halogen pot. 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. These two kinds of pot walls have poor thermal conductivity, so the soup is not easy to evaporate. The food and the pot are not easy to change chemically. It is not advisable to use copper pot or aluminum pot, because the pot has strong thermal conductivity and the soup evaporates quickly. The copper pot is also easy to react with the salt in the marinade, thus affecting the color, taste and sanitary quality of the finished product.

We should master the firepower. Generally, use low or medium fire to keep the soup small or slightly boiling. Wanghuo can't be used, otherwise the soup will boil and splash on the pot wall, forming a film, and finally coking will fall into the marinade, forming carbon black substances, and some will adhere to the raw materials, affecting the color and taste of the finished products and marinade. Stew with fire, the raw materials are not easy to be soft and rotten, and the marinade will be seriously reduced due to rapid gasification.

It is necessary to master the maturity of raw materials. The maturity of raw materials, whether the texture is tender or mature for a long time, should be mastered during or before softening.

The identification method is: pinch the marinated raw materials by hand, if it feels hard, it means that the temperature has not yet arrived; If it is crushed, it will be too much (it belongs to the rotting stage); Soft, slightly elastic, not broken, indicating that the temperature is just right, that is, the softening stage.