A recipe
Octagon 25g cinnamon 15g fennel 15 ~ 25g licorice 1g rhizoma anemarrhenae 1g fermented sugar 3 ~ 5g pepper 2g Amomum Amomum 1g Amomum Amomum 5 g Amomum Tsaoko 15g clove 5 ~ 15g ginger 1g scallion 15g Shaoxing wine 1g crystal sugar 35 ~ 5g monosodium glutamate. Divide star anise, cinnamon bark, fennel, licorice, rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2? Bake large pieces of rock sugar on the fire first, then put it on the cutting board and break it gently, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 5 grams of boiling water and stir it evenly, that is, it becomes sugar color.
3? Put the pot on fire, add 5 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is the fresh brine.
three issues that need attention
1? When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2? Generally, monosodium glutamate is not added to the brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines and the increasing demand for umami flavor in recent years, monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 16℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 15℃.
3? Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.
4? Clove contains eugenol, which has a strong taste, so the dosage can be adjusted according to the specific situation. Generally speaking, the amount of clove in 5 grams of fresh soup should be controlled between 5 and 15 grams.
5? Green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught to the author by an old master who has been making brine for many years.
6? The above bittern formula is brown-red with sugar color, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
2. Use and storage methods of brine
1. Use of brine
1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty.
2? A pot of good brine should always be marinated with animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.
3? Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.
4? In the process of use, we should always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects are reduced, we should make up for them in time, which is what we often say.
custody of the second brine
1? After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine.
2? After repeated use of brine, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to the boiling brine. This is to use protein's adsorption and coagulation to absorb the impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine.
3? The floating oil in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat.
4? When the brine is not used, it should be boiled and put into an enamel bucket to let it cool naturally, and don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If ... > >
question 2: the key to making a good pot-stewed meal. The key to making a good pot-stewed meal is to master the following points: it is best to choose a raw iron pot for the pot-stewed meal. If there are not many raw materials for the pot-stewed meal, it is better to choose a casserole. These two kinds of pot wall thickness have poor thermal conductivity, and the soup is not easy to evaporate. Food and this pot are not easy to change chemically. It is not advisable to use a copper pot or aluminum pot, so the pot has strong thermal conductivity and the soup is vaporized quickly. The copper pot is also easy to react with the salt in the marinade, thus affecting the color, taste and sanitary quality of the finished product. To master the firepower, it is generally to use small or medium fire to keep the soup small or slightly open. Wanghuo can't be used, otherwise, the soup will boil and splash on the wall of the pot, forming a film, and finally coking will fall into the marinade, forming a carbon black substance, and some will adhere to the raw materials, which will affect the color and taste of the finished product and marinade. Stewed by fire, the raw materials are not easy to be soft and rotten, and the marinade will be seriously reduced due to rapid gasification. To master the maturity of raw materials, the maturity of raw materials, regardless of the texture and maturity time, should be mastered when softening or before softening. The identification method is: pinch the marinated raw materials by hand, and if it feels hard, it means that the temperature is not yet reached; If you crush it, it will be too much (it belongs to the rotten stage); It is soft and slightly elastic, and it is not broken, indicating that the heat is just right, that is, the softening stage.
Question 3: How to make stewed vegetables delicious?
Raw materials
25g of soy sauce, 5g of water, 5g of rice wine, 1g of rock sugar, 5g of monosodium glutamate, a little sesame oil and 5g of peanut oil. Spices: 5 grams of dried tangerine peel, star anise, cinnamon, Amomum tsaoko, clove and galangal respectively, and half of Siraitia grosvenorii (2.5 grams of licorice is used if it is missing).
Production process
1. Heat the oil in wok, add rock sugar and stir-fry the silk (never stir-fry).
2. put the spices in a cloth bag, add water and other ingredients to the wok for frying rock sugar, and roll for about 3 minutes to get a pot-stewed taste. (pot-stewed meat can be reused)
Example of making pot-stewed beef: 5g of beef can be cooked in the pot-stewed water. (You can also marinate pork tripe, eggs, pork heart, pork intestines, etc.).
main spices a: soy sauce, salt, rock sugar, yellow wine, onion, ginger, etc.
main spices b: star anise, cinnamon, clove, kaempferia kaempferia, fennel, Amomum tsao-ko, fragrant leaves, pepper, etc.
1. You need chicken or chicken bones, pork or pig bones for the first nail pulling, because the first marinated food is not delicious.
2. In a large casserole, put cold water into the meat or bones of chickens and pigs, boil them, skim off the floating foam, and change to low heat;
3. Then add the main seasoning A into the soup, and wrap the main seasoning B with loose gauze and put it into the soup, and continue to boil;
4. when the bones are crispy and the soup is thick and fragrant, take out everything in the soup and filter it with gauze.
5. In order to ensure no deterioration, when the brine cools and the oil condenses on the surface, you can scrape off all the oil with a spoon, leaving only pure brine.
6. if you don't use it every day, you should put it in the freezer of the refrigerator. you can't use glass bottles, which will crack, but you can use fresh-keeping boxes.
7. the main spice package b can be reused once or twice, of course, on the premise of good preservation and no deterioration. Or just throw it away, and add some spices and spices as appropriate every time you marinate something in the future.
8. In order to protect the brine, you must wash chicken wings, meat, etc. before you marinate things, then soak them in water and wash them before you put them in. In addition to chicken and pork, for some raw materials with strange smell, such as chicken and pig offal, beef and bean products, only a small part of brine can be used, and the brine can be drained, so as not to pour it back, so as not to spoil the overall taste.
9. Don't be lazy, and repeat the processes of filtering, degreasing and freezing every time you use it.
1. It's best to use a casserole, an enamel pot, but not aluminum pot.
question 4: how to make lo-mei well? 1. several methods for making brine:
1. materials: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
practice: bittern and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours
2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4)
Practice: Brine is carried in a cloth bag.
question 5: how to make homemade pot-stewed vegetables taste better? Sichuan-style braised dishes have been recognized by the masses since their formation, and have been enduring for thousands of years because of their advantages over other cooking methods. Pot-stewed food is not a single cooking method, but a combination of cooking (heating) and seasoning. Because the requirements of pot-stewed food are better than other hot dishes, it has been enthusiastically sought after by many friends, especially some housewives who can't cook. His characteristics are very obvious.
First, it is convenient to obtain materials, which can be abundant and frugal.
Sichuan is rich in production, so the raw materials used for marinating are very extensive, which provides chefs with greater choices and aspects.
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the second texture is palatable, and the taste is rich
when marinating raw materials, you can rake them according to the texture of the raw materials and the requirements of the eaters on the taste of the marinated vegetables, and they can be soft and crisp ...... Five spices in the marinated vegetables are the most used flavor types of Sichuan cuisine, which gives people the richest and most palatable taste, and any of the five flavors
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The third aroma is pleasant, moist but not greasy
Because a certain amount of spices with their own pungent and fragrant flavors are added to the marinated dishes, the marinated dishes have
a mellow five-flavor feeling and a special aroma. These aromas can refresh people's minds, so when tasting braised dishes, they can not only achieve a good sense of taste, but also produce a good sense of smell, which is an excellent dish to accompany wine.
fourthly, it is convenient to carry and keep
When marinated dishes are cooked, the protein in the raw materials will be denatured due to heating, and then dehydration will occur, which will weaken the hunger and moisture content of the marinated raw materials, thus increasing the storage period and storage period of the raw materials. The marinated raw materials are easy to carry
and make them the first choice for traveling.
Fifth, increase appetite and benefit nutrition.
There are many raw materials for marinating, including meat and vegetables, and most of the marinated condiments have the functions of stimulating appetite, strengthening skin and benefiting health, promoting digestion and resolving stagnation
. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.
Sichuan-style braised dishes are one of the important components of Sichuan cuisine culture, and they have been indissolubly attached to the masses since they came out. After thousands of years of history, they are still attractive. When we hold chopsticks to taste the delicious braised dishes, we will be so fragrant and intoxicated by the strange flavor with long fragrance, which will make the world have such a beautiful taste.
Next, we will talk about the classification of bittern:
Bittern is divided into two categories: red bittern and white bittern. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong < P > and gloomy five flavors (the used flavors and spices are basically the same).
red halogen, the food marinated with sugar is golden brown (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.)
white halogen, and the food marinated without sugar is colorless or natural (white halogen chicken, white halogen beef tripe and pork tripe, etc.)
Characteristics of halogen:
Whether it is white halogen or red halogen, it basically belongs to the category of cooking, because of the halogen ratio. It is the most widely used method of cold dishes in Sichuan cuisine. A variety of seasonings and spices are added to make brine, and the raw materials are roughly processed into marinated vegetables, which are suitable for raw materials such as meat, poultry game, aquatic products, vegetables, bean products, etc. Sichuan-style marinated vegetables are made into Sichuan-style hot dishes, and
the process of cold dishes is suitable for cooking in families, restaurants and restaurants.
production process and matters needing attention of red and white halogen
1. Making process of red and white bittern
(1) Seasonings and spices of bittern
One-pot standard 12, 5 kg of bittern
Seasoning: Sichuan salt 3 g of rock sugar 25 g of ginger 5 g of scallion 3 g of cooking wine 1 g of chicken essence monosodium glutamate
Spice: Kaempferia kaempferia 3 g of star anise 2 g of clove 1 g of cardamom 5 g of fennel 2 g of fragrant leaves 1 g of angelica dahurica 5 g of grass
Fruit 5 g of vanilla 6 g of orange peel 3 g of cinnamon 8 g of pepper. 5g of dried grass
5g of chilli
Soup Ingredients: 35g of chicken skeleton and 15g of tube bones
II. Making red and white brine
(1) Chicken skeleton. Boil pig tube bones (broken by hammer) in cold water until they are open, remove the blood foam, clean them with clean water, add water again, and put ginger (broken) ..... > >
Question 6: How to make braised gravy? 1. How to make bittern
1. Formula
Octagon 25g cinnamon 15g fennel 15g licorice 1g Zanthoxylum bungeanum 1g Glycyrrhrizae Radix 1g Glycyrrhrizae Radix 1g Glycyrrhrizae Radix 1g Glycyrrhrizae Radix, Fructus Amomi 1g Amomi 1g Amomum Tsaoko 5g Amomum Tsaoko 15g clove 5-15g ginger 1g scallion 15g Shaoxing wine 1.