250g clear oil, 25g star anise, 20g cinnamon 15g, fennel15-25g, licorice 10g, rhizoma kaempferiae 10g, 3-5g fermented grains, 20g pepper, and Fructus Amomi 10g. Welsh onion 150g, Shaoxing wine 100g, soy sauce100-200g, crystal sugar 350-500g, monosodium glutamate 15g, refined salt 350-500g, fresh soup 5000g and 2 gauze bags.
Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions. Pot-stewed vegetables * * * are divided into 9 series, including red halogen series, baked salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.
It can be eaten after pickling, airing, stewing or marinating, knife processing and simple packaging. It is characterized by dry fragrance, crisp and tender, crisp and rotten, smooth, soup-free, non-greasy, bright in color, convenient to eat and carry, and is loved by 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.
Origin of pot-stewed vegetables:
The initial formation of pot-stewed vegetables went through the historical stage from Qin Huiwang's rule of Bashu (22 BC1year) to the Ming Dynasty, which lasted about a thousand years. Li Bing, the prefect of Shu County in Qin Dynasty, led more than 10,000 migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "cross Guangdu Salt Well" to produce the earliest well salt in Sichuan.
The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, traces back to the food customs at that time, including "respecting taste, good spicy flavor" and "fish, salt, tea honey and pickled pepper". It can be seen that people had learned to use rock salt and pepper to make brine.
After the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties, Chuanlu took a big step in the Tang Dynasty. In order to find the inspiration of poetry, the poets in the Tang Dynasty all like to drink alcohol when writing poetry. All the drinking and pleasure in the court are related to wine. And drinking is indispensable for good food. This has promoted the further development of Sichuan-style pot-stewed dishes.
In the Ming dynasty, people's diet customs focused on health and diet. In particular, the advent of the Ming Dynasty's "Drinking Diet" and "Compendium of Materia Medica" promoted people in the ruling and opposition circles to pay more attention to dietotherapy. Because some of the recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.