Learning braised dishes is mainly about techniques and recipes. It is recommended to find a professional learning place, taste it on the spot first, and then learn 1. Introduction to braised dishes Sichuan style braised dishes are the largest category among the five-flavored types. It has the characteristics of cake, softness, delicious flavor and strong aroma.

It is suitable for all ages, clean and hygienic, has a long storage time, and is easy to carry and eat.

The key to making braised vegetables is to prepare the brine, and there are two types of Sichuan-style brine: red brine and white brine. The flavors of the two brine are basically the same.

The main difference lies in the addition of an appropriate amount of rock sugar to the red brine, which is suitable for braising light-colored raw materials.

White brine does not add sugar color and is suitable for braising dark-colored raw materials (such as beef and mutton).

2. Marinade recipe: 1 packet of Sichuan style marinated seasoning, 100 grams of ginger, 150 grams of green onions, 100 grams of Shaoxing wine, appropriate amount of refined salt, 20 grams of cooked vegetable oil, 250 grams of rock sugar, and 5,000 grams of water.

The above ingredients are the dosage for one brine. The dosage can be increased or decreased in proportion according to the quantity of brine products.

3. Preparation of brine 1) Crush the rock sugar, put vegetable oil and 100 grams of rock sugar in a wok on the fire, fry until it melts and turns silvery red, add 250 grams of water to make sugar color.

2) Add 5000 grams of water into the pot, add ginger, green onions, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red brown) and spice bags, and cook over low heat (about 1 hour) until

The aroma is overflowing and the brine is ready for later use.

3). The wrapped spice bag can be kept for cooking next time. The cooked brine can be used continuously. After each cooking, remove impurities and foam, skim off the floating oil, and then add salt to the clean brine and boil.

Finally, the brine is poured into a ceramic brine tank for storage.

4). The next time you marinate, pour the brine into the pot and put in the last spice bag before cooking. If the spice bag has been boiled many times and the brine has become turbid and has no fragrance, you should replace it with new spices.

bags and brine to maintain the quality of the brine.

4. The function of brine 1) All animal raw materials must be blanched first, and then put into a brine pot to make them soft and cooked.

Frequently braising animal raw materials with sufficient freshness can improve the quality of the brine.

2) It is best to use brine separately for umami-flavored raw materials (pork, chicken, duck) and strong-flavored raw materials (beef, sheep, meat, intestines, tripe, etc.) to ensure the quality of the brine products.

3) It is best to use the brine for braised soy products once and do not reuse it.

4) Frequently check the saltiness, color, aroma and volume of the brine, and refill or replace it at any time to ensure the quality of the brine.

5. Storage of brine: Brine should be regularly filtered to remove impurities to ensure cleanliness and hygiene. It should be boiled during storage to remove excess grease, and then put into a ceramic jar or enamel bucket (basin) without moving. If it is not used for a long time, it should also be burned frequently.

Boil before storing.

(Sichuan style brine preparation method 1, brine preparation recipe 1: star anise 25g cinnamon 15g cumin 15-25g licorice 10g sannai 10g carnation 3-5g pepper 20g amomum villosum 10g cardamom 5g grass fruit

15 grams of cloves, 5 to 15 grams of ginger, 100 grams of green onions, 150 grams of Shaoxing wine, 100 grams of rock sugar, 350 to 500 grams of monosodium glutamate, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 pcs. Prepare 1? Combine star anise and cinnamon

, fennel, licorice, sannai, mandarin, Sichuan peppercorns, amomum villosum, cardamom, grass fruit, cloves, etc., divided into two parts, put into loose gauze bags respectively and tie the mouth of the bag tightly with a string; wash the ginger and smash it;

Wash the roots and tie them. 2. Roast the large pieces of rock sugar on the fire, then lightly crush it on the cutting board, then add it to the pot with the refined oil and stir-fry over low heat until it turns dark red.

, add 500 grams of boiling water and mix well, it will become sugar color. 3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, MSG and sugar color, then add the spice bag, bring to a boil.

Stir slowly over low heat until the aroma is overflowing, then it becomes fresh brine. Three issues to note: 1. When frying the sugar color, it must be stir-fried slowly over low heat, and the sugar color should be slightly tender, otherwise the fried sugar color will have a bitter taste.

. 2. The brine prepared according to the traditional method usually does not add MSG. However, since most fresh brine does not have enough umami flavor, and people seem to have higher and higher requirements for umami flavor in recent years, an appropriate amount can be added during the preparation process.

MSG. It should be noted that adding MSG to the brine will not have any side effects, because MSG will produce sodium pyroglutate and lose its flavor at temperatures above 160°C, and the temperature when the brine is boiled will generally not exceed

105℃. 3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. However, from the perspective of medicinal properties, licorice can harmonize various flavors.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine. 4. Cloves contain eugenol, which has a strong taste. Generally speaking, the dosage can be adjusted according to the specific situation.

The amount of cloves used in fresh soup should be controlled between 5 and 15 grams. 5. The roots of the green onions used to make the brine will make the brine more fragrant. This is taught by a master who has made brine for many years.

The author's experience.