Making method of Sichuan-style braised dishes \x0d\ 1, Brief introduction of braised dishes \x0d\ Sichuan-style braised dishes belong to the largest category of five flavors, which are soft, delicious, suitable for all ages, clean and hygienic, long storage time and convenient to carry and eat. The key to the production of pot-stewed vegetables lies in the preparation of brine, and there are two kinds of Sichuan brine: red brine and white brine, and the flavors of the two kinds of brine are basically the same. The main difference is that the red brine is added with a proper amount of rock sugar color, which is suitable for marinating light-colored raw materials. White brine does not add sugar, which is suitable for marinating dark raw materials (such as beef and mutton). \x0d\2. Marinade formula \x0d\ Sichuan-style spiced seasoning 1 package, ginger100g, scallion150g, Shaoxing wine100g, proper amount of refined salt, 20g of cooked vegetable oil and 250g of crystal sugar. The above ingredients are the dosage of primary brine, and the dosage can be increased or decreased according to the quantity of brine products. \x0d\3. Brine making \x0d\ 1). Crush the crystal sugar, put vegetable oil and crystal sugar100g on the wok, and stir-fry until it melts into a silvery red color, and mix it with clear water for 250 minutes to control it to a sugar color. \x0d\2), add 5,000g of clean water into the pot, add ginger, scallion, salt, crystal sugar, Shaoxing wine, sugar color (to make the soup light red and brown) and spice bags, and cook with low fire (about 1 hour) until the fragrance overflows, and the brine will be prepared for use. \x0d\3), the wrapped spice bag can be left for cooking next time, and the boiled brine can be used continuously. After each cooking, the impurity foam is removed and the floating oil is skimmed. After the clean brine is boiled with salt, the brine is put into a ceramic brine tank for preservation. \x0d\4), the next time you marinate, pour the brine into the pot and put it in the last spice bag for cooking. If the spice bag has been boiled for many times, the brine becomes turbid and feels tasteless, you should replace it with a new spice bag and brine to maintain the quality of the brine. \x0d\4, the function of brine \x0d\ 1), animal raw materials must be blanched first, and then marinated in a brine pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with full flavor. \x0d\2), raw materials with fresh flavor (pork, chicken, duck) and raw materials with strong odor (cattle, sheep, meat, sausage, belly, etc.) should be used with bittern respectively to ensure the quality of bittern products. \x0d\3), it is best to use the brine of marinated bean products once, and don't reuse it. \x0d\4), often check the brine salinity, color, fragrance and brine quantity, and supplement or replace it at any time to ensure the quality of brine. \x0d\5. Preservation of Brine \x0d\ Brine should always be filtered to ensure cleanliness and hygiene. When stored, it should be boiled to remove excessive grease, and put it into a ceramic cylinder or an enamel bucket (basin) without moving. If it is not used for a long time, it should also be boiled frequently before storage. \x0d\ (Sichuan-style brine preparation method 1. Preparation of brine \x0d\ a formula \x0d\ Illicium verum 25g cinnamon 15g fennel 1 5 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum10g Amomum Tsaoko15g Amomum Tsaoko. 00g scallion150g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 500g refined oil 50g gauze bag 2 \x0d\ two concoctions \x0d\ 1? 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. \x0d\ 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 500 grams of boiling water and stir it evenly, that is, it becomes sugar color. \x0d\ 3? Put the pot on fire, add 5000 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. \x0d\\x0d\ Three problems that need attention \x0d\ 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. \x0d\ 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 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. \x0d\ 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, you can no longer add licorice. 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. \x0d\4? Clove contains eugenol, which has a strong flavor, so the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams. \x0d\ 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. \x0d\ 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. \x0d\ x0d \ II. Use and storage methods of brine \ x0d \ I. Use of brine \x0d\ 1? All animal raw materials need to be treated with retting water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes. \x0d\ 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. \x0d\ 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. \x0d\ 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. \x0d\ custody of secondary brine \x0d\ 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. \x0d\ 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. \x0d\ 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. \x0d\ 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 it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage. \x0d\ The above is just my experience in making Sichuan-style brine. However, cooking is a subject of change, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions, so as to prepare satisfactory brine. ) \x0d\6. Raw material processing and marinating methods \x0d\ 1). Raw material processing: the raw materials of marinated vegetables (various vegetarian foods) and meat are washed and blanched to remove fishy smell, cut into pieces (generally, the whole meat with a large volume is cut into blocks weighing about 200g), and the hearts, stomachs, chickens and ducks are preserved. The blanching time should be determined according to the texture of the raw materials. For raw materials with good umami taste and light odor, blanching should be done to remove the fishy smell, which can be taken out and put into the halogen pot. Raw materials with strong odor, such as beef, mutton, belly, intestines, etc., are cooked until cooked (soaked 15 minutes) and then fished into the halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed. \x0d\2), marinating method: put the raw materials into a marinating pot, the marinade should submerge the raw materials, boil over high fire to remove floating foam, and simmer over low fire until it is mature or cooked. It is necessary to master the heat flexibly according to the old and tender texture of the raw materials. Usually, marinate in a brine pot with a temperature of 95℃ for about 40 minutes, taking the softness of the pot as the degree, which is the finished product. \x0d\7. How to eat halogen products \x0d\ Halogen products can be eaten hot or cold. When eating, they can be drenched with a little halogen juice, or mixed with soy sauce, fresh soup, monosodium glutamate and sesame oil. Those who like spicy food can also sprinkle some pepper noodles and pepper noodles. Common braised dishes are: braised beef, braised goose, braised chicken and duck, braised chicken and duck wings, braised duck gizzard, braised pork intestines, etc. \x0d\8. Method of secondary freshness of marinated products \x0d\ Secondary freshness: In order to reduce the loss, the marinated vegetables that are not sold out on the same day, which are not deteriorated, reported as loss and do not meet the requirements, and are not sold well the next day, are processed again and then sold. Generally, white brine can be used for the second marination, and the time is to cook thoroughly. Remember to sell it first when selling. Pot-stewed vegetables have their own characteristics. After many times of cooking and heating, pot-stewed vegetables will become darker and darker, and the sales will become worse. Under normal circumstances, in order to maintain the freshness of brine products, brine juice should be added to the tray when selling, and the sales staff should often turn over to maintain the freshness. Halogen products that are not sold out that day can be sliced into cold dishes for sale the next day. \x0d\ Simple preparation method of halogen flavor \x0d\■ Raw materials: 250g soy sauce, 500g water, 50g rice wine, 0/00g rock sugar/kloc-,5g monosodium glutamate, a little sesame oil and 50g 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). \x0d\■ Production method: \x0d\ 1, heat the oil in a wok, add rock sugar and stir-fry the silk (never fry it). \x0d\2. Put the spices in a cloth bag, add water and other ingredients to the wok for frying rock sugar, and boil it for about 30 minutes to get a pot-stewed taste. (Pot-stewed meat can be reused) \x0d\■ Examples of making pot-stewed meat: 1, pot-stewed beef: 500g of beef can be cooked in the pot-stewed water. (You can also marinate pork tripe, eggs, pork heart, pork intestines, etc.). 2, marinated dried bean curd: 500 grams of dried bean curd is put into the marinated water and cooked.