When I'm cooking pork products, I often add broth to the new brine. The functions of broth are as follows:
1. Broth can increase the heavy taste of brine: this is the main function of adding broth to marinated vegetables. Everyone should have heard that the bittern is more fragrant, and the fragrance here refers to the heavy taste. It is made by constantly cooking fresh ingredients and constantly blending spices, salt and other seasonings every day. When new brine is added, broth is added to achieve the thick effect of old brine and make up for the problem that the finished product tastes dull without old brine.
2. Soup can refresh and enhance the flavor of braised dishes: There is a record of making soup in Qi Min Yao Shu, which is the traditional "seasoning" for refreshing and enhancing the flavor of dishes before the appearance of monosodium glutamate. The selection of materials for cooking broth pays attention to "no bone is not thick, no chicken is not fresh, no skin is not thick". Using the fresh flavor of pig bones and old chickens to add fresh flavor to pot-stewed vegetables.
3. Broth can increase the consistency of the brine, which makes the brine thicken: pigskin is added to the broth (pig's trotters and chicken feet are also added, but the cost is too high), which will increase the consistency of the broth. A protective film will be formed on the surface of the marinated dish made from this broth, which can reduce the oxidation speed of the marinated dish.
4. Broth can increase the content of bittern oil: bittern oil can add fragrance to the finished product and increase the brightness, and also has the direct effect of isolating air and avoiding the finished braised pork and air. When making soup stock, both pork leg bones and old hen contain oil. When making soup stock of braised pork products, I also add some pork belly and chicken butter to increase the oil content. This kind of oil is much better than making fried oil alone by adding spices later. Because it is difficult for the post-production fried sealing oil and brine to blend together, it can not protect the finished product from oxidation in a short time.
Back to the topic, to sum up, cooking pot-stewed vegetables plays a great role in making new brine, so if you want to make delicious pot-stewed vegetables quickly, you must cook the soup. However, after a large number of marinated ingredients are cooked in the later stage, the old brine tastes heavy, and when the old soup is reduced again (or when the brine is circulated), clear water can be used to replace the broth. If you add broth, it will be a little wasteful.
Note: If the brine is seriously reduced, broth must be used to supplement the brine.
According to my experience, it's ok not to use broth when making new brine, but it will take a lot longer to produce the thick taste of brine, maybe ten days, maybe half a month, which will easily lead to the bland taste of our products, which will affect our business, so if it's the first time to make brine, I suggest our friends cook broth.
Extension: the hanging method of broth for braised pork products. Raw materials: pork leg bone, buttered old hen, chicken butter and pigskin.
Tools: fine leakage, stainless steel barrel.
Start production: 1. Prepare fresh pork leg bones 10 kg, 3 kg of pork belly, 2 old hens with butter, 3 kg of pigskin and 2 kg of chicken butter.
2. The old hen splits from the back, removes the internal organs, lymph and trachea, cuts off the buttocks, soaks in water with other raw materials for about three hours, and filters out the blood.
3. Take a big pot, add cold water first, put in the raw materials soaked in blood water (blanch the large pieces first), turn on the big fire and blanch until the water boils, skim off the floating foam on the upper layer, blanch for about three or four minutes, take out the raw materials and clean them again (do not pour out the water for cleaning the ingredients, and use it later).
The leg bone of the pig is broken from the middle to leak bone marrow, the old hen is chopped into large pieces, and the pigskin and pork belly are cut into large pieces.
4. Prepare a 45* stainless steel bucket with a layer of bamboo net at the bottom, add 50 kg of clean water (including water for cleaning ingredients), first pour the pork leg bones, then add the old hen, pork belly and skin, and finally pour the chicken oil.
Bring to a boil over high heat, slowly skim off the impurities floating on the upper layer, and simmer for 10 hours on low heat. Open the fire again ten hours later, and then make soup. Stir the bottom of the pot with a wooden stick or a hand spoon (remove the bamboo net to prevent the pot from being burnt) to make it shake into a thick white soup, and boil for about half an hour. Turn off the fire. At this time, the bones and meat in the pot become crumbs, and filter the residue with a fine leak, leaving about 35-40 kg of broth.
~ Tips for hanging soup ~ 1. The ingredients of hanging soup must be fresh, and the pig bones should be leg bones, which is easy to smell. The old hen should choose butter chicken, which is old in meat and full of flavor.
2. Raw materials should be blanched in cold water, so that the blood contained in it will slowly precipitate into the water. If hot water is blanched, the blood will be locked in the meat instantly and will not come out, resulting in a strong smell of broth.
3. Don't pour out the water that is washed again after the raw materials are blanched, because a large number of fresh substances will flow into the water during cleaning, which can be poured into the stainless steel barrel again after the impurities are precipitated.
4. When the raw materials are put into the stainless steel pot, pay attention to the order. The ones with big bones and boiling resistance are put at the bottom, and the ones above are not boiling resistant in turn. Don't pour them all at once.
5. When hanging the stock, a large amount of floating foam will appear slowly in the pot half an hour. Be sure to knock it off in time and wipe off the floating foam stuck on the pot wall with cotton cloth. If it is not cleaned up in time, it will not only affect the color of the stock, but also affect its taste.
6. The concentration of this soup stock is very high. If you think the cost is high, you can beat out the soup stock for the first time after stewing for 10 hours, then pour in boiling water and boil the soup for about half an hour to 40 minutes. After filtering again, mix the two soups and use them together. Remember to use boiled water when adding water. Cold water won't boil white.
7. The heat of the broth must not be too big, and the noodle soup can be slightly boiled. If the heat is too big, there will be more water loss.
8. When making soup, the fire should be turned to the maximum, so that the gum and grease in the raw materials can be fully integrated into the soup, so that the soup will be thick and sticky.
Note: There is no need to add any deodorizing spices when hanging the broth for braised dishes, just soak the blood and skim off the floating impurities. In the later stage, the broth will be changed into brine, and spices will be added to achieve the effect of removing fishy smell and enhancing fragrance.
In the end, I think that when making braised dishes, not only pork products, but also beef and mutton products should be used. It is necessary to use broth. Although it will increase some costs, it can quickly make braised dishes and quickly return to the original.
The above is my real experience, and I hope it can give you reference. Due to the limited time, the writing was a little hasty, and I hope that the shortcomings will be criticized and corrected. If the friends in front of the screen have different opinions, please leave a message in the comment area.
The bittern is rich in flavor, and the bittern will taste good. If the bittern tastes bland, the bittern will lack flavor, so the taste of bittern will directly affect the taste of the bittern.
Why do you have to cook soup when cooking pot-stewed vegetables? Why do you want to cook soup when making brine? There are two main reasons:
Increase the fresh and fragrant taste of the pot-stewed vegetables: Only when the taste of the brine is good can the pot-stewed vegetables be marinated better, so the taste of the pot-stewed vegetables is determined by the taste of the brine. The added broth has a strong fresh and fragrant taste, and the taste of the ingredients marinated by absorbing the fresh flavor in the broth will become more intense when the ingredients are marinated.
Enhance the consistency of brine: brine with a certain consistency can be better colored, which can make the color better adhere to the surface of brine, but it is not good if the brine is too thick, so the brine is easy to go bad. When it is too thick, it should be mixed with water.
What happens if you don't cook soup? If the newly-opened pot of brine is boiled only with clear water instead of broth, then the prepared brine has a single flavor, only spice flavor, and there is no fresh flavor and meat flavor of meat, which will lead to the lack of rich flavor of the marinated ingredients, only spice flavor, and lack of fresh flavor and rich taste when really eaten.
How should soup be boiled? Boiling soup stock is not as difficult as expected, and it doesn't need expensive ingredients. Just add three main ingredients: pig bone+chicken skeleton+pig skin. Pig bone mainly increases the flavor of the soup, while chicken skeleton increases the umami flavor, while pig skin makes the soup thicker, so that the soup stock will be fresh and fragrant.
Let's take the commonly used Chaozhou brine as an example to share the production method of brine, and please forward it to the collection if necessary.
The production method of Chaozhou brine Ingredients: 5 kg of pig bones, 3 chicken skeletons and 0.5 kg of pig skin/kloc-0.
Flavor formula: ginger 150g, garlic, star anise 20g, dried tangerine peel 20g, fragrant leaves 10g, pepper 10g, Siraitia grosvenorii, Alpinia officinarum 10g, licorice 10g, and tsaoko/kloc-0.
Seasoning: 300g oyster sauce, 800g soy sauce, rock sugar 150g, soy sauce, sugar color, 400g salt, 300g chicken essence, moderate amount of alcohol, fish sauce 120g,
-production steps-
Step (1) Processing of ingredients
Soak the bones and chicken bones in clear water for 30 minutes in advance to remove the blood, scrape the fine hair from the pigskin with a knife, then burn it again to remove the odor, then blanch the bones, chicken bones and pig skin in the pot, cook the ingredients, take them out immediately, wash them with clear water to remove the blood foam on the surface of the ingredients, and then cut the pig bones into large pieces for later use.
Step 2: Boil the soup.
Add ingredients to the pot, add 25kg of clear water, add ginger slices 150g, boil over high fire, then remove the floating powder of noodle soup, and turn to low fire for 60 minutes.
Step 3: Stir-fry spices.
Stir-fry the spices with the time of cooking the broth, and the fried spices will taste more fragrant. Add the spices separately according to the degree of heating, stir-fry the spices slowly with low fire, control the firepower and don't fry them, and then put the fried spices into a cloth bag and tie them tightly for later use.
Step 4, brine production is completed.
Boil the soup stock for 60 minutes, then add the spice bag and cook it together, and cook it for another 60 minutes to mix the flavor of spices with the soup. After one hour, add the seasoning, in which the soy sauce and sugar color should be added according to the color needed by individuals. After adding the seasoning, cook it for 10 minute, and then take out the residue in the pot, so that the brine is made.
The "doubt answer" of the meat summary ① Do you still need to add broth to the brine in the process of subsequent use?
Answer: If the brine is used normally and preserved properly, the concentration of the brine is getting higher and higher. If the concentration is too high and the brine is too thick, clear water should be added to dilute the brine, and if the brine concentration is not enough, broth and spice bags should be added to cook it to increase the concentration.
② Why does the bittern I prepared taste bitter?
A: It is normal for bitters to appear in brine. Just add rock sugar to neutralize the taste. If the taste of brine is too bitter, the main reason is that the amount of spices is not put right. Some spices will be bitter if they are put in too much proportion, just like cloves, the amount of cloves must not be too much, and the maximum amount of 10 kg of water is 5~ 10g, and if the amount is too much, it will be bitter. Followed by Amomum tsao-ko, the seeds in Amomum tsao-ko are bitter and astringent, so the seeds of Amomum tsao-ko should be removed before cooking, and there is cinnamon, which will also bring bitterness, so the amount of spices must be controlled well.
③ What kind of brine is suitable for the above-mentioned shared brine?
A: The above is a commonly used brine. There are many ingredients that can be marinated, such as marinated pig's feet, marinated ducks, and pig's ears. However, it is best to marinate the ingredients with heavy odor separately to avoid cross-taste. Before marinating the ingredients, blanch them, which can protect the brine.
Tips for making ① All the residues in the pot must be removed from the prepared brine. Too much residue in the pot can easily make the brine taste bad.
(2) the hot weather is easy to change the taste of brine. Boil it once every morning and evening, and then put it in a ventilated place to dissipate heat. Don't touch raw water.
(3) Bittern is used for a long time, and the taste of bittern will fade when the number of bittern is increased. Generally, it is necessary to season it for 4-5 times, and add spice bags or seasonings.
(4) When boiling the brine, turn it to low heat and cook it slightly, so that the ingredients are easier to taste, and the fire is easy to make the ingredients stick to the pot, and the brine will evaporate quickly.
Conclusion The newly-made brine must be blended with broth to increase the concentration and fresh flavor of the brine. If the ingredients without broth are bland and taste better than the brine made with broth, that's today's sharing. There are many things to pay attention to in a good pot of brine. Accumulate experience in daily cooking and handle them flexibly, so as to make more delicious braised dishes.
Hello!
Brine is divided into south brine, north brine and Sichuan brine.
Halogen products include meat food and bean products. After long-term marinating, brine produces compound fragrance, so the quality of brine determines the quality of finished products.
Any kind of brine will never taste too good if it is marinated with a single ingredient.
Therefore, in the process of marinated food, it is necessary to add a variety of ingredients for marinating to increase the compound flavor of brine.
For example, chicken, duck, pork elbow and spices are best wrapped in cloth for use.
Spices are used in bags, which is convenient for skimming the floating foam and grease on the noodle soup, making the soup clear and not muddy, and avoiding the crumbs with spices in the finished product. The finished product is clean, bright and beautiful, and the spices are packed in the bags, so that it is convenient to take out at any time and avoid over-seasoning.
When brine is not used in summer, boil it once a day to avoid deterioration.
After the brine is used up, clean up the residue.
Brine coloring, spice formula, private letter, * * * learn together and work together!
Broth is an auxiliary material commonly used in Chinese cooking.
There are many ways to make soup, including meat and vegetables, mainly chicken soup, pig soup, cow soup, fish soup and vegetable soup.
Generally, the soup with stewed vegetables is a soup made of old hens, pig bones, old ducks, pigeons, pig bones, scallops, grass carp, animal skins, oils, etc. as the main materials, and ginger, scallion, yellow wine and spices as the auxiliary materials. Its cooking is exquisite, rich in materials, delicious and nutritious, and it is a seasoning or raw material for cooking dishes. As the saying goes, "No chicken is not fresh, no duck is not fragrant, no skin is not thick, and no belly is not white."
In ancient times when science and technology were backward and materials were scarce. Soup is definitely the source of delicious dishes.
In today's advanced scientific and technological productivity. All kinds of flavoring agents emerge in an endless stream, including finished broth paste, etc., which can completely get rid of the step of homemade broth. Of course, some comrades will say that this practice lacks soul.
I don't think it's necessary to use broth to cook pot-stewed vegetables. And what's the point of using soup? It's just that when the first 1 pot is filled with brine, it has some effect. Actually, cooking pot-stewed vegetables normally. You don't need soup in the later stage. Instead, dilute it with water.
A clever swordsman doesn't have to use Longquan sword. Maybe you can pick up a bamboo pole at will and make an enemy with one move.
Why do you want to use broth for pot-stewed dishes? I don't think it's to let the respondent answer this question, but the person who asked the question, why do you think it should be used? That is to say, what is the purpose of your soup? In fact, you don't need soup at all when you really cook pot-stewed vegetables. For example, if you want to add flavor to pork head meat. If you think that using monosodium glutamate, white sugar and other condiments lacks soul. In fact, you can add an old hen every few times. This can also solve this problem. If you want to add flavor. In fact, there are some spices, or our common vegetables, and some substances that can increase the flavor of meat. You can also add them appropriately.
Everyone has his own way to make a pot-stewed dish, and it's hard to say who is right or wrong. The method that suits you and the method that can achieve your goal are the easy-to-use methods. There are many clever masters who can make good products without soup at all. But if you are a beginner, you must learn the step of cooking soup. You don't have to, but you can't help but understand that the foundation is very important.
To make brine, we all start with boiling soup! Why do you use broth instead of water? Reason ... Soup is usually made of animal bones or poultry skeletons, such as pig bones, cow bones and chicken skeletons! The soup cooked with these ingredients tastes delicious, and the meat flavor, oil and so on are dissolved in the soup! Use broth directly to make brine, so the taste of brine will be better. Some pungent flavors of spices in the package will also be absorbed by broth, and there will be no pungent Chinese medicine flavor! On the other hand, if you use clear water to directly put the brine made from the material bag, the taste will be weak, the taste of Chinese medicine is strong, and the effect is not very ideal!
What a good question! In essence, this is the function of broth in brine, so let me say:
Soup stock was called cream soup a long time ago, which means that in winter, the temperature is low and it is as cold as cream, so it is called soup stock by homonym.
Two characteristics of broth:
Freshness means that the soup is delicious. In the brine, it replaces clear water and makes the brine full of fresh fragrance. However, this umami flavor mainly comes from the chicken. The chicken itself is delicious in meat, and the soup is hung with chicken for eight hours, which makes the soup more delicious and full.
Second, the fragrance is rich. Generally, bone, ginger and onion are added to the soup stock and boiled for eight hours, so that the essence of bone and marrow is completely extracted and blended with the flavor of seasoning chicken, and the flavor is definitely stronger.
Third, some masters added fish to refresh themselves. Why: the ancients told us long ago that fish and sheep combined to form fresh!
Therefore, adding broth to brine naturally lays a foundation for marinating ingredients in the future!
If you don't use broth, will the basis of brine be a little worse? Soup stock is a good choice if you want the quality of braised dishes to be better, don't you think?
Pot-stewed vegetables are fragrant with the prepared broth, which is rich in nutrition and can highlight the characteristics of pot-stewed vegetables.
Pot-stewed vegetables are tasteless if they are not cooked in broth. It tastes better with broth.
Color and taste, not cooking broth and cooking broth are completely different. The color and taste of the broth will be better.
The fragrance is gone, and the other tastes are basically the same.