Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series. It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.
Six practical skills to be paid attention to in daily cooking of braised dishes;
First, blanching treatment of animal food
Animal food must be blanched before curing. There are two purposes of blanching: one is to remove blood from food as much as possible, otherwise blood will be mixed into brine, which will easily lead to sour, blistering and deterioration of brine; The other is that the fishy smell in the ingredients can be properly removed. The operation is as follows: put the ingredients into the pot, add clear water, blanch and take out, and wash off the floating foam on the surface with clear water. If the smell of this raw material is too strong, you can add an appropriate amount of onion, ginger or cooking wine to the pot during the blanching process.
Second, the formula of many spices should not be too mysterious.
Novices who cook braised dishes often feel that the formula of spices is mysterious, but it is completely unnecessary. Many so-called "century-old secret recipes" actually add some other spices to the most traditional formula. Although the amount added is not much, there are so many kinds of spices that many professionals can't taste how many kinds of spices are added. To put it bluntly, it is actually to increase the mystery, and people can't guess what is added. Again, the most fundamental thing for a good pot-stewed dish is good ingredients and correct operation methods. Don't be superstitious about any secret recipe.
Third, the so-called "three-part cooking and seven-part stewing", stewing is the most important in the process of making braised dishes.
In the production of pot-stewed vegetables, there is a jargon called "three-cooked and seven-stewed", which shows the importance of stew. The cooking of ingredients pays attention to the temperature, that is, the cooking under "slight boiling and small fire", and the fire should not be too big, so as to avoid too much water loss of ingredients, resulting in the taste of firewood. The stewing of ingredients, that is, soaking after turning off the fire, is even more important. The key to the color and taste of ingredients lies in the word "braised". In addition, because the ingredients will be dehydrated in the cooking process, some water can be recovered through stewing, which makes the taste of the pot-stewed vegetables softer and more glutinous.
Fourth, the steps that must be operated before brine and after brine
Before marinating each time, check the color, fragrance, salinity and residual amount of brine, and then add sugar, seasoning, broth or water according to the actual situation. After each marinating, the impurities in the brine must be filtered out. If there is too much bittern oil, some of it should be removed. And after removing impurities, the brine must be boiled for use the next day. Salt water that has not been used for a long time can be kept in the refrigerator.
5. Washing, precooking and curing duck ingredients
Duck products have special ingredients and strong fishy smell, and the operation method is different from other poultry products. The ingredients of duck goods must be washed repeatedly with clear water and pickled after washing. It is recommended to soak in salt water. The specific method is as follows: add about 8 Liang of salt to every 20 Jin of clean water, and put the duck goods in it for more than 2 hours. In addition, through this pickling, the fishy smell in duck goods can be further removed. After the above two steps, and then blanching, you can marinate in the pot.
Sixth, the proportion of brine and ingredients must be just right, which is the most important step to cultivate a good pot of brine.
This point has been introduced many times before, so we must pay attention to it. When pickling ingredients, don't pickle a few ingredients with a large pot of brine just because the shipment is small, and don't pickle a lot of ingredients with a small amount of brine just because you are in a hurry. These two practices will greatly damage the quality of brine, so be sure to remember. The correct proportion is that the brine has just passed the ingredients. It should be understood here that this is not simply to make pickled ingredients more delicious. The purpose here is to cultivate a pot of good brine. When the brine is ready, the pot-stewed vegetables are naturally delicious.
I hope the six practical skills introduced above can help everyone. Again, cooking pot-stewed vegetables is not a mysterious thing. While mastering the key operation methods, the most important thing is to practice more by yourself. No matter how much you watch or listen to, it is only knowledge, and what you get through your own practice can be called experience. And experience is the most important thing.