How to make braised vegetables and recipes:

1. Making brine:

Put the brine into a gauze bag and tie the bag tightly. If there is no old brine , you need to cook bone soup with chicken bones and pork bones first. The method is: take 5 jin

tube bones and add 10 jins of water (the tube bones need to be rinsed for 1 hour first to remove the blood, cleaned and broken), simmer over low heat for 5-8 hours and then fish them out. Put the bones into a brine bag, add water to 50 kilograms, add an appropriate amount of chili pepper, Sichuan peppercorns, and ginger. After boiling, simmer over low heat for about 1.5 hours until the aroma overflows.

Use sugar color (see below for preparation method) to adjust the color of the marinade, then add 250 grams of cooking wine, appropriate amounts of salt, sugar, and MSG.

How to make sugar color: Put 1.5 taels of salad oil in a pot and heat it over low heat. Add 2 taels of white sugar and stir-fry until it turns dark red and white bubbles appear. Immediately add water.

0.5 catties will become sugar color. Add 30-50 kilograms of water to the above-prepared brine, and 70-80 kilograms of raw materials can be prepared. The brine package should be replaced.

2. Pickling: Raw materials to be pickled:

Pickling method for large items, chicken, duck, beef, duck neck, strips, rabbit meat, quail, hoof Bladders, etc. are collectively referred to as large items. First, wash the above raw materials

and set aside. Take 20 kilograms of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, the pepper and thyme need to be added

Add water to cook until fragrant, then pour into the pickling jar Medium), add washed raw materials and marinate. Pickling time: In winter, when 0-20 degrees, marinate for about 24 hours; in spring, when 20-30 degrees, marinate for about 12 hours; in summer, when 30-40 degrees, marinate for 5-6 hours about. Fresh ingredients such as pork belly and pork belly can be braised directly.

How to marinate Jingwu marinated duck heads, duck necks, and beef: clean them first, add an appropriate amount of water, add salt (saltier than vegetables), and add sodium nitrite

< p>(Add 1 gram to 10 kilograms of water to avoid loosening and redness and shorten the marinating time. The amount should not be exceeded, otherwise poisoning will occur) for marinating.

Marinate for about 24 hours in winter. Marinate for about 12 hours in spring and 5-6 hours in summer.

How to pickle small pieces (wing tips, wing roots, chicken feet, duck feet, chickens, duck wings, duck gizzards, etc.): wash with water first, then add an appropriate amount of salt to marinate

Yes. Marinate for about 8 hours in winter, 4 hours in spring, and 2 hours in summer. The intestines and tripe do not need to be marinated. Clean them and drain them

and then marinate them. The pickling water needs to be salty and must be changed every day and cannot be reused.

3. Water out:

Raw materials that are difficult to taste need to be drained out before being put into the brine pot. Boil in boiling water for 10-15 minutes to remove the smell of blood and then rinse with clean water. Chicken, duck

, goose, beef, duck head, duck neck, etc. need water. All small items do not need to be drained. Just rinse them with clean water directly after pickling. Control the water release of raw materials

It is appropriate to cut off the raw material and just ripen it, but not to overripe it to prevent the loss of fresh flavor.