After curing, airing, stewing or marinating, knife processing and simple packaging, it can be eaten. It is characterized by dry fragrance, crispness, crispness, smoothness, no soup, non-greasy, bright color, convenient eating and carrying, and is very popular among people.
China pot-stewed dishes have a long history, a wide variety and different flavors, and have been constantly surpassing and developing in its unique form. They have great influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and they can be found everywhere in cities and villages, restaurants and streets.
brine
Brine classification
Brine can be divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same).
Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.)
White brine, without sugar, is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.)
Brine making
1. Put the chicken skeleton. Boil pig tube bones (broken by hammer) in cold water until they are boiled, remove the blood foam, clean them with clear water, add water again, add ginger (broken) and green onions (leave the root full length), and after boiling, slowly boil them with low fire, instead of strong fire (clear soup with low fire and thick soup with strong fire) to make brine soup for use.
Stir-frying method of sugar color: stir-frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add rock sugar powder, and stir-fry slowly with medium fire. When the sugar turns from white to Huang Shi, switch to low fire, and when the sugar oil turns yellow and bubbles up, continue to stir-fry from the fire mouth (this time must be fast, otherwise it will become bitter, so you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubble changes from big to small, add a little boiling water, and then stir-fry with low fire until the paste flavor is removed, which is the sugar color (the sugar color is not sweet, not bitter and golden in color).
If the spice is broken or the knife is changed (never thin it, change it slightly, so as not to affect the effect), wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the first embryo red brine (white brine is the same as spices without pepper and sugar).
4. Matters needing attention in the process of making red and white brine
Because brine is a cooking method with water as a heat-conducting medium, it is the basic technical requirement in the process of handling seasonings and spices and in brine soup.
Master the dosage of spices
New brine 12.5 kg, and 600-700 g of spices are appropriate (300 g for 6 kg of water and 3000 g for kloc-0/50 g or so).
Wrapped spices should be wrapped with clean gauze. It should not be tied too tightly, but should be slightly loose. After the spice bag is wrapped, it should be soaked in boiling water for half an hour before use, so that the purpose of chess is to remove gravel and reduce the taste of the medicine.
3. Sugar dosage
The color of red halogen sugar should be added in stages to avoid the color damage of the soup. It is advisable that the marinated food should be golden yellow.
4. Boil the original soup.
When cooking the original soup with chicken skeleton and pig copper bone, use a small fire to avoid the big fire from washing the soup.
5. Replace the spice bag in time.
Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to replace the spice bag in time when the spice is no longer rich, so as to maintain its full-bodied fragrance all the time.
Keep trying.
After the spices in brine are dissolved in water, they will produce their own fragrance, but the fragrance is different from that of volatile and non-volatile. In order to make the spices benefit, it is necessary to constantly try the fragrance of brine, and the brine can be marinated only after it is considered to be in line with the fragrance of the marinated raw materials. In the process of tasting, the amount of spices should be recorded at any time, so as to increase or decrease all kinds of spices in time (this is not easy to master, but as long as you do it often and have experience slowly, it will be easy to master).
Once inseparable from the salty taste.
"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and so must the raw materials for marinating, because the spices in the brine can only produce a five-flavored taste, but they can't make the raw materials salty. Therefore, we must try the salty taste of the brine every day to see if its salty taste is suitable, and how much salt is added to it. Only after the salty taste is suitable can we marinate. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine will always maintain a mellow and salty taste.
⒏ Add soup frequently.
In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, which requires timely replenishment of water. There are two ways to add water.
One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the chess five flavors mellow and delicious.
The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because the fresh soup contains a lot of protein, it can make the marinated raw materials rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste.
Pet-name ruby avoid adding soy sauce in brine.
The golden color in red brine is produced by sugar color, so it must not be replaced by soy sauce. The raw materials marinated with sugar color are golden in color, and it is not easy to turn black. However, the brine marinated with soy sauce will turn black and dark after oxidation for a little longer. The longer the time, the darker and darker the color. Therefore, some friends marinated raw materials are black, not golden, which is the reason.
⒑ is the boiled brine, which should be properly kept and should not be stirred.
Friends who do catering know this, and I won't say much about it. For example, in summer, if you stir it frequently without boiling it, it will breed bacteria and make the marinade sour and stale.
⑴ A certain amount of chicken essence and monosodium glutamate should be added to the marinade.
Because people have high requirements for umami flavor, and the main component of monosodium glutamate is sodium glutamate, but sodium glutamate is in 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any impact on the human body, so please feel free to join.