Method of marinated vegetables

1. Formula of marinated vegetables

(1). Red marinated sauce. 2g of star anise, 2g of cinnamon, 5g of dried tangerine peel, 8g of clove, 2g of kaempferia kaempferia, 2g of pepper, 15g of fennel, 2g of fragrant leaves, 2g of galangal, 5g of tsaoko, 15g of licorice, 1g of dried red pepper, 15g of chives, 15g of ginger, 25g of sliced sugar and 1g of yellow rice wine, which are of high quality.

production method:

① pat the tsaoko with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loosely with a knife, and cut the dried red pepper into sections.

② put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly.

③ put the spice bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

(2), yellow marinade. 15g of Fructus Gardeniae, 1g of fragrant leaves, 5g of Rhizoma Kaempferiae, 25g of Chinese prickly ash, 5g of Alpinia officinarum, 25g of Amomum villosum, 15g of fried garlic, 15g of fried fresh orange peel, 15g of celery, 15g of ginger, 1 bottle of satay sauce, 1g of yellow wine, 25g of cooked rapeseed oil, 15g of oil curry, etc.

production method:

① the gardenia jasminoides Ellis is cracked with a knife, the celery is knotted, and the ginger is loosened with a knife.

② put gardenia jasminoides Ellis, geranium, kaempferia kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly.

③ put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.

(3), white gravy. 6 grams of star anise, 5 grams of kaempferia galanga, 25 grams of pepper, 25 grams of cardamom, 5 grams of dried tangerine peel, 5 grams of fragrant leaves, 25 grams of angelica dahurica, 15 grams of chives, 15 grams of ginger, 1 grams of water wine, 1 grams of white soy sauce, 12 grams of refined salt, 1 grams of monosodium glutamate and 12 kilograms of bone soup.

Production method:

① Tie the chives and pat the ginger loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly.

② put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well.

The above formula is suitable for marinating 1 ~ 12kg of fresh raw materials (the family can reduce the amount of seasonings according to the amount of raw materials).

2. Method of making pot-stewed vegetables: (Take chicken wings as an example)

(1) Put chicken wings and wing roots in a pot with cold water, boil them until they are uncooked, and take them out.

(2) Boiled water should not be used if it is thick and bloody, and it can be used to make marinade if it is clear.

(3) Mix the marinade. Add half a bottle of bittern juice, soy sauce, salt and sugar into the water where chicken wings are cooked, then add ginger slices, onion slices and aniseed, then put pepper, nutmeg and fragrant leaf packets into a piece of gauze, tie them tightly and put them into the pot, bring them to a boil, and turn off the heat when they are fragrant.

(4) First, put in the chicken wings and wing roots and cook for half an hour on low heat.

(5), add dried bean curd and lotus root, or simmer.

(6) Cook on low heat for 3-4 minutes, and then use chopsticks to penetrate the wing roots.