Braised vegetables teaching institutions:
Pinweixuan Food and Beverage Pot-stewed Training School, Jiamao Food and Beverage Pot-stewed Training School, Food First Pot-stewed Training School, Multiflavor Pot-stewed Training School and Jiajia Pot-stewed Training School. All of the above are well-known training institutions for learning pot-stewed dishes.
pot-stewed meat dish
Pot-stewed dishes are the general name of cold dishes in cooking, which have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine. They are well-known home-cooked dishes all over the world. After being pickled, sun-dried, stewed or marinated, they can be eaten after being processed by knives and simply packaged, because they are dry, fragrant, crisp, smooth, soup-free, not greasy, bright in color and halogen-free.
Pot-stewed vegetables are generally divided into nine series: red halogen series, salt baked series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. Common braised dishes include braised chicken feet, elbow with ginger sauce, spiced beef, spiced goose intestines, salted duck, braised pork feet, braised duck and braised goose.
brine
Brine can be divided into two categories: red brine and white brine, which are basically the same in taste, belong to compound taste, salty and fresh, with strong five flavors, and the used flavors and spices are basically the same. Among them, red halogen is made with sugar, and the food is golden yellow or brown, such as braised beef and braised pork intestines. White brine is a kind of braised food without sugar, which is colorless or natural, such as white brine chicken, white brine tripe and pork tripe.
Making steps of pot-stewed vegetables
Preliminary preparation: cleaning treatment. Preliminary knife work treatment. Meat, intestines and liver should be cut into pieces. Poultry and dried tofu do not need to be changed.
Blanching water treatment. All animal raw materials that need to be marinated should be blanched before they can be used for marinating.
To marinate: choose a good marinade formula. Selection of halogen pot. It is best to choose a raw iron pot, not a copper pot or a aluminum pot; We should master the firepower. Generally, small or medium fire is used to keep the soup small or slightly open. It is necessary to master the maturity of raw materials.
Preservation of marinade: attention should be paid to the preservation of marinade after marinating dishes for next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. With the old bittern, you don't have to use bone soup to prepare the bittern. You can use clean water or no oil.