The formula of the marinade is: 25g star anise, 0g cinnamon15g, 20g fennel, 0g licorice10g, 20g kaempferia rhizome10g, 20g pepper, 0g Amomum villosum10g, 0g tsaoko15g and 2g clove.
Preparation: Prepare a wok. After the wok is dry, add 500 grams of soybean oil to heat it, then add onion, ginger and garlic to saute until fragrant, and pour it into 40 kilograms of fresh soup.
Put the marinade in a gauze bag, tie the mouth tightly and put it in the marinade soup. After boiling, use low fire to slowly cook the fragrance.
Note: after the onion, ginger and garlic here are fragrant, remember to remove them and throw them away. 40 kg of marinated soup can usually marinate 60-75 kg of materials!
Braised meat
Stir-fried sugar is divided into oil frying, water frying and mixed frying. It is difficult to control this temperature. There are four periods of sugar color, namely, wire drawing period, glazed period, golden period and sugar color period. During the golden period, the change of sugar color is very rapid. At this time, we can see the color, just smoke white, and smoke yellow is fried.
Tip: When the pan is hot, pour the oil and quickly row the pan, immediately add the rock sugar and stir-fry it with low fire. The stir-fry spoon should constantly turn the rock sugar to make it evenly heated. The temperature must not be too high. If it is too hot, move the pot quickly. When the temperature drops slightly, put it back and continue to fry.
After the sugar is fried, pour it into the marinated soup, and add the materials that need to be marinated to marinate. When marinating pork belly, it is usually 7 years old. It is probably because of the need to use chopsticks to insert some strength to turn off the fire. After turning off the fire, remove the fire source and stew for 2 hours. When marinating beef, it is usually boiled for 2 hours on the same night, covered and stewed for a night, and then taken out for eating the next day.
Secret brine
Treatment of marinated soup: A good marinated soup can always be handed down, and the more marinated it is, the more fragrant it is. However, bittern soup is easy to rot, and the preservation of bittern soup is very important. After marinating, remove the impurities in the marinated soup, and let the marinated soup stand after it is boiled over a big fire. If it doesn't coagulate after 6 hours, it needs to be boiled from the beginning and then let stand. If the brine soup turns black, it needs to be poured with the blood of fresh poultry and cooked on a big fire.
What impressed me most about the Chaozhou food I ate at the Golden Bay Hotel in Shantou was the "spiced braised pork" cooked by Master Luo.
Master Luo is over 80 years old, but I didn't insist on it this time. The hotel didn't invite him back to the Jianghu. I respect him very much, and he also gave me enough face. When I tried his "spiced braised pork", he was amazed. He told me the whole process in detail. Master Luo was so generous that I couldn't keep the recipe. Now it is friendly to make it public:
Ingredients: one kilogram of pork belly is equal to one gram, and all future recipes are calculated in grams.
Marinade: 2 grams of soy sauce, 5 grams of white salt, 1 gram of sugar and 15 grams of licorice.
One piece of cinnamon, four pieces of star anise, three pieces of southern ginger (as big as thumb) and two pieces of green onion and garlic.
Practice: wash the pork belly and fly water, and cut the skin into 4 cm wide strips for later use. Take a large pot with a diameter of 22 cm, and the bottom of the pot should be deep.
Add the main material and marinade, and add water to a depth of 20 cm. Bring the fire to a boil, turn it down after ten minutes, and turn off the fire until the soup is half burned.
Take out the braised pork, cut it into 2 cm thick pieces, and garnish it with a little coriander, and serve.
It should be noted that the cooking process should pay close attention to the temperature of the meat. If it is not soft enough, you can increase the time to cook.
"Why use sugar? "I asked," Can you cook it with rock sugar? 」
Master Luo smiled and replied, "Extra! After returning to Hong Kong for many days, I didn't have a chance to try it myself until today. As a result, my mouth melted without meat residue, and it was fragrant and delicious, and it was depressed but not greasy.
The cooking method is different from Dongpo meat, and the taste is the same. After Dongpo meat is stewed, use jade buckle paper to absorb the oil on the surface one by one. I don't eat it immediately after cooking. After cooling, I put it in the refrigerator, covered it with white oil, stirred it up and poured it out. I heated it the next day, and it was not fat at all. I swallowed seven or eight pieces and my face didn't change color.
The ingredients of braised pork vary from place to place, with different tastes and different materials. Share your own experience of braised bacon.
Ingredients: star anise 1 2, cinnamon 1 2, small incense 0.3, Amomum tsaoko, fragrant leaves 0.8, pepper 0.6, cloves 8 and angelica dahurica 0.2.
Front leg meat 10 kg, blanched. 400g of sugar-colored Shilijia braised sauce for coloring is about10g. You can also add 5-6 gardenias.
Bring the marinated soup to a boil, add aniseed, marinate the meat, seasoning and salt, boil it to remove foam, turn off the fire after 20-30 minutes, and then remove it after 5 hours.
Focus on Shaanxi snacks gourd head, love pig's trotters, welcome to communicate.
Practice of braised pork formula
Xie Q&A: The ingredients of braised pork are as follows: edible salt, chicken powder, star anise, tsaoko, cinnamon, fennel, dried tangerine peel, edible additives, caramel color, monascus red and ethyl maltol. Add ginger, onion and coriander to the soup. When the meat is ripe, remove the ginger, onion and coriander. After the marinade soup is cold, put it in the refrigerator for later use. It is hereby stated that the braised pork is cooked and soaked in fire for seven or eight minutes. Better color.
Ingredients: pork 1500g
Accessories: onion and ginger.
Spices: cinnamon 1 piece, a pinch of pepper, tsaoko 1 piece, a pinch of fennel, nutmeg 1 piece, 3 cloves, a little tangerine peel and 4 fragrant leaves.
Seasoning: soy sauce, rock sugar, salt, soy sauce, cooking wine.
1, add water and all spices to the pot.
2, the fire boils, change to a small fire and cook slowly.
3. Wash and cut the pork into large pieces, put it in a little cold water to boil, force the bleeding to the end, and wash off the foam attached to the meat with warm water.
4. Put it into the boiled brine, add a small bowl of soy sauce, a small bowl of soy sauce, and add cooking wine.
5, stew about 1 hour, until the thickest part of the meat can be fried thoroughly with chopsticks, add salt. Cover and simmer for another 30 minutes.
You're done, with a braised pork rice!
The key to delicious braised pork lies in that pot of brine. Brine is the soul of a pot-stewed taste. Only when the brine is well prepared can the pot-stewed taste be delicious. You can even say that with this pot of brine, you can brine the whole world. Almost every family in Chaoshan has its own brine formula, some are salty and some are sweet, but they are all delicious.
In fact, there are not many ingredients in brine, and there are many less ingredients. The most important thing is to have a brine spice package. The brine spice bag probably contains fragrant leaves, Amomum tsaoko, dried tangerine peel, licorice, pepper, fennel, cinnamon, clove and tsaoko, which are packed in gauze bags (which can prevent spices from scattering and facilitate fishing out, and this step can be omitted if you don't mind) for later use. There are also onion, ginger, garlic, coriander, soy sauce, soy sauce, cooking wine, rock sugar and beer.
First of all, garlic, green onions, ginger, coriander (coriander) and other appropriate amount, put in oil and stir-fry until fragrant, and then take it out for later use.
Add a proper amount of rock sugar, stir-fry over low heat until it dissolves, pour in half a bowl of light soy sauce and cooking wine, then pour in about one liter of clear water, add the onion, ginger and garlic that have just been fished out, and then pour in 2/3 bottles of beer, with a proper amount of light soy sauce, which will play a role in color matching and make the lo-mei taste more appetizing. Then filter the fried juice (filtering is optional).
Put the prepared brine spice bag into the soup, cover it, turn the water to low heat and cook for about half an hour. Next, you can marinate all kinds of things you like, such as pork belly, trotters, chicken feet, eggs, etc. It is best to soak the meat ingredients in water first, remove the floating foam, cook them until they are about four ripe, and then marinate them in brine. Moreover, this pot of brine can also be used to marinate vegetables, but meat and vegetables should be marinated separately, otherwise the brine will easily go bad.
It is said that the older the brine, the more fragrant it is, but if it is not used for a long time after each brine, it can be poured out and put into quick freezing, and it is delicious to take it out again and cook it next time.
Let me teach you a formula of spiced brine! It's absolutely true and effective. I use it myself. The braised pork is absolutely delicious and there are no additives. If you like it, you can pay attention to it and support it
The master made it very clear that if you make it home, you will waste marinade unless you eat it very much. If you want to open a shop, these are the ingredients of the general public. The key is to explore for yourself. First, you need to master the technical skills, including oil, sugar, meat quality, time and knife work. The taste of the products is different. Second, you must cater to the local people and constantly explore new marinade formulas. Three different marinade ingredients are best marinated, and the flavor is different. Pig and sheep skulls are boiled into clear soup for refreshing, and a few dried mint stalks are added when the soup is five-cooled, which can play a role in inhibiting bacteria and changing the taste. The six-sugar-colored marinated vegetables are generally matt, and the marinated vegetables want bright color. After the marinated vegetables are put in a pure oil pan, the marinated vegetables are re-produced. This is called glossy oil, and the oil is dull. It is best to divide the seven-spice bags into pure ones, and some spices can only be used once or twice to become waste. However, The marinade diluted with bone soup can be reheated, so that the color and taste can keep the original color and taste, and it will not be salty. When nine finished products are sold, ginger, shredded pepper, garlic and onion used for covering must be used together, and soy sauce should be prepared by itself, which is not as delicious as its own. Ten most important things are hygiene, raw clinker utensils must be strictly separated, spoiled and tasteless food should be discarded, and greed for small and cheap is strictly prohibited. Finally, I wish you success in getting rich!
There are many spices in brine ingredients that many people don't know, so I will share them with you today! Map and name