Learning marinated vegetables is mainly about technology and formula. It is suggested to find a professional place to study, taste it on the spot first, and then study.

1, Brief introduction of pot-stewed vegetables

Sichuan-style pot-stewed vegetables belong to the largest category of the five flavors, which are soft in taste, delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of bittern. There are two kinds of bittern in Sichuan: red bittern and white bittern, and their flavors 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 is suitable for marinating dark raw materials (such as beef and mutton) without sugar.

2, halogen formula

Sichuan-style spiced seasoning 1 packet, ginger100g, onion150g, Shaoxing wine100g, proper amount of refined salt, 20g of cooked vegetable oil, 250g of crystal sugar and 5,000mg of clear water. The above ingredients are the dosage of primary brine, which can be increased or decreased according to the quantity of brine products.

3. Salt water production

1), break the crystal sugar, put100g of vegetable oil and crystal sugar on a wok, fry until it melts and turns silvery red, and mix it with water 250 to prevent it from turning into sugar color.

2) Add 5,000 grams of water to the pot, add ginger, onion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red and brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become salt water for later use.

3) The wrapped spice bag can be reserved for the next cooking, and the boiled brine can be used continuously. After each cooking, remove the impurity foam and skim off the oil slick. Boil the clean brine with salt and put it in a ceramic brine tank for preservation.

4) The next time the brine is good, pour the brine into the pot and put it into the last spice bag to cook. If the spice package has been boiled for many times and the brine becomes turbid and tasteless, you should replace it with a new spice package and brine to maintain the quality of the brine.

4, the role of salt water

1), animal raw materials must be blanched first, and then marinated in the pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with strong flavor.

2) Fresh raw materials (pork, chickens and ducks) and raw materials with heavy odor (cattle, sheep, meat, intestines, belly, etc.) are best to use halogen separately. ) to ensure the quality of bittern products.

3) It is best to use the brine of halogen bean products once, and don't reuse it.

4) Check the salinity, color, fragrance and quantity of brine frequently, and replenish or replace it at any time to ensure the quality of brine.

5, salt water storage

The bittern should always be filtered out of impurities to ensure cleanliness and hygiene. When stored, it should be boiled to remove excessive grease. It should be kept in a ceramic cylinder or an enamel bucket (basin). If it is not used for a long time, it should also be boiled frequently before storage. (Sichuan brine preparation method 1. Preparation of brine

formula

Illicium verum 25g cinnamon15g fennel15g licorice10g anemarrhena rhizome10g fermented grains 3-5g pepper 20g Amomum villosum10g Amomum tsaoko 5g15g.

Clove 5 ~15g ginger100g onion150g Shaoxing wine100g rock sugar 350 ~ 500g monosodium glutamate15g salt 350 ~ 500g fresh soup 500g essential oil.

2 gauze bags

Double modulation

1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash and break ginger; Onions must be washed and rooted.

2? First, bake a large piece of rock sugar on the fire, then put it on a cutting board and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it turns dark red, and then mix it with 500 grams of boiling water and stir it evenly to become a sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, and then add spice bag. After boiling, simmer slowly until the fragrance overflows, which is fresh brine.

Three problems needing attention

1? When frying sugar, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2? Generally speaking, monosodium glutamate is not added to the brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor has been increasing in recent years, so monosodium glutamate can also be added in the preparation process. 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℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3? Generally speaking, tender sugar color should be added to the brine, so that the brine will be sweet. 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 functions of harmonizing various tastes and refreshing the mind. Therefore, after adding sugar, a little licorice can still be considered in the brine.

4? Clove contains eugenol, which has a strong taste, 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.

5? Green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.

6? The above bittern formula is brownish 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 salt water, which will become spicy salt water.

Second, the use and storage methods of salt water

Use of salt water

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 decrease sharply, resulting in the salty taste of the dishes.

2? A good pot of brine should always be marinated with fragrant animal raw materials to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.

3? Meat, chickens, ducks, geese, rabbits, these fresh and fragrant things, have to "get into the water" with cattle, mutton and all kinds of animals with strong smells? For example, brine is used as the raw material of fat sausage alone to ensure the quality of brine and stewed vegetables.

4? In the process of use, we should always check the color, fragrance, salinity of brine and the adequacy of soup. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.

Saline preservation

1? After a period of use, brine will leave some residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine.

2? After salt water is used repeatedly, 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 boiled salt water. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, thus making the brine clear. If you are picky, you should use lean meat to clean the brine. However, it should be noted that the number of times to clean each pot of brine should not be too much, so as not to lose the savory taste of brine.

3? The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin "oil surface" on the surface of salt water. Otherwise, too much oil will easily deteriorate brine? Caused by oxidative deterioration of fat.

4? When salt water is not used, it should be boiled and put into an enamel bucket to let it cool naturally. 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, salt water must be boiled every day and stored in a cold storage if possible. When the salt water is not used for a long time, it should always be taken out of the cold storage and boiled, cooled and then put into storage.

The above is just the author's experience in making Sichuan-style brine. However, cooking is a changing theme, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions in order to prepare satisfactory brine. )

6, raw material processing and marinating method

1), raw material treatment: wash the marinated vegetables (all kinds of vegetarian food) and meat raw materials, blanch them to remove fishy smell, and cut them into pieces (generally, the whole meat with large volume is cut into pieces, weighing about 200g). Small foods such as heart, stomach, chicken and duck gizzards, wings, hooves, ducks, geese's head and neck do not need to be cut into pieces. The blanching time depends on the texture of raw materials. For raw materials with good flavor and light smell, they should be blanched to remove the fishy smell, and then taken out and put into a halogen pot. Beef, mutton, belly, intestines and other raw materials with strong smell are cooked until they are cooked (soaked 15 minutes) and then fished into the halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.

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 then simmer over low heat until it is mature or cooked. It is necessary to master the heat flexibly according to the old and tender texture of raw materials. Usually, it is marinated in a salt water pot at 95℃ for about 40 minutes, and the finished product is the softness of the pot.