Stewed vegetables are dishes made by boiling the raw materials after preliminary processing and blanching in prepared marinade. The production techniques are introduced as follows:

1. Preparation of marinade

The preparation of marinade is the first key to do a good job of marinated vegetables. The quality of marinade preparation will directly affect the color and taste quality of marinade. 6 Generally, marinade can be divided into three categories: red marinade, yellow marinade and white marinade.

1. red gravy. 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.

method: ① pat tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into thick pieces, tie shallots, pat ginger loosely with a knife, and cut 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, scallion, 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 gravy. 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.

method: ① crack gardenia with a knife, tie celery into knots, and pat ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, 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.

Method: ① Tie the chives and pat the ginger loosely 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).

4. Matters needing attention when preparing marinade. ① The dosage of spices, salt and soy sauce should be appropriate: too much spices, the taste of the finished food is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough.

② selection of raw materials: soy sauce or other colored condiments should not be used in yellow gravy and white gravy, nor should it be used with spices that are easy to fade.

(3) The marinade should not be boiled in advance, but should be prepared and used now, which can not only avoid the aromatic smell in the condiment from evaporating in vain, but also save fuel and time.

second, the treatment of raw materials before marinating

1. Cleaning treatment. Animal raw materials must be cleaned up after slaughter. Intestines and bellies should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white film should be scraped off with a knife.

2. Preliminary knife processing. Cut the meat into pieces of about 25 ~ 1 grams; The intestine is cut into sections about 45 ~ 6 cm long; The liver is cut into 5-6g pieces; The tripe is cut into pieces of about 1 grams; Other internal organs are not changed. Poultry and dried tofu do not need to be changed.

3. blanching treatment. All animal raw materials that need to be marinated should be blanched before they can be used for marinating. Otherwise, the foul smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste bad and porridge-like, and it is easy to ferment and blister and deteriorate, making it difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful in appearance and tastes bad.

blanching treatment is to put the raw materials into a clear water pot, blanch them until they are cut off, take them out and wash the decontamination foam with clear water. If the raw materials have a strong odor, onion knots, ginger pieces, cooking wine, etc. can be appropriately added to the pot.

III. Marinating of raw materials

Put the blanched raw materials into the prepared marinade pot, cover it, put it on low heat, slowly heat it until it is soft and tender, then leave the fire and take it out. Some don't leave the pot, and then take it out when eating. The key points of marinating are as follows:

1. Selection of marinating pot. It is best to choose a raw iron pot, and if there are not many raw materials for marinating, 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.

2. Grasp the firepower. Generally, small or medium fire is used 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.

3. Grasp the maturity of raw materials. The maturity of raw materials, no matter whether the texture is old and tender or the maturity time is long, 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.

IV. Preservation of the marinade

The marinade of the marinated dishes should be preserved for next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients. The preservation of marinade should pay attention to the following points:

1. Skim off the floating oil and foam. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect once every morning and evening in summer and autumn, and once every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.