Everyone is making braised dishes. The finished products are mostly deep red, light red or maroon. It is ruddy in color, tastes salty and slightly sweet, crispy and delicious, and has a yellow and fragrant juice. But making it red, shiny, rich and juicy requires a little effort and know-how. It is also a kind of control of heat.

Method of braised fish

Ingredients

2 pomfret, 5 grams of ginger, garlic, 2 dried red peppers, green onions, 2 grams of sugar, 2 teaspoons soy sauce, 2 teaspoons cooking wine, appropriate amount of oil and salt

Method

Remove the internal organs of the pomfret, wash it, make a few cuts on the side, marinate with a little salt and 1 teaspoon cooking wine 15 minutes. Slice garlic and ginger separately, cut green onions into chopped green onions, and cut red pepper into rings.

2. Heat oil in a pan, add pomfret, and fry both sides over low heat until golden brown.

3. Add garlic slices, ginger slices, red pepper rings, then add cooking wine, soy sauce and appropriate amount of water, cook over low heat until cooked through, add sugar and salt to taste, sprinkle with sugar when serving. Top with chopped green onions. 1. Selecting and processing of braised vegetables has strong adaptability to the raw materials, but the texture of the raw materials has a greater impact on the finished dish, so choosing good ingredients is still the prerequisite for making a good dish. For example, braised pork is suitable. Use pork belly, forearm braised pork belly, second-year rooster for braised chicken, and carp of about 1,000 grams for braised fish. The raw materials should be kept fresh, not spoiled, and have no peculiar smell. The processing should be based on the characteristics of the raw materials. It can be whole, or sliced ??(such as braised pork), cut into pieces (braised fish pieces), cut into sections (braised sea cucumbers), or minced (braised meatballs). However, it is generally not advisable to cut it too small or thin, otherwise it will take a long time. The raw materials are brittle when heated. The general requirements are to be uniform, consistent in size, equal in length, and uniform in thickness, so that they are easy to cook and taste.

2. The meat should be stir-fried and the fish should be fried. Stir-fried means. Stir-fry all the meat pieces in the pot until they change color. The fat meat will become oily and shiny. Generally, it is best to blanch the meat in water first, and then stir-fry it. The purpose of blanching is to remove the residual blood and fishy meat. Don't add too much oil when stir-frying. After stir-frying, you can drain off some of the lard to make it fat but not greasy. If you make braised fish, be sure to use fresh fish and fry until both sides are golden. When there is a thin layer of crust on the surface, it is ready to be cooked. This step is the key to making the braised dish shiny, otherwise the finished dish will be dull and fragmented.

3. Color first, then. Add water and get it right in one step. When the raw materials are stir-fried or fried, put oil in a new pot. When it is hot, add Shaoxing wine, soy sauce and other seasonings. After the color of the soy sauce has adhered to the raw materials, add fresh ingredients. Soup or water (put enough soup at one time, do not add water in the middle, and remember to cover the pot), add the main ingredients and bring to a boil over high heat, skim off the foam, adjust the taste, simmer slowly over medium heat, and cook When the raw materials are crispy and the flavor juice penetrates into the raw materials, use high heat to thicken the soup. Only by using slow fire can the heat slowly enter the raw materials and make the raw materials mature and flavorful. Use high heat at both ends and medium-low heat in the middle. The key to braised dishes is that if you add water before the raw materials are colored, the seasoning will be diluted by the water and the finished dish will be gray and dull. It is best to add enough soup at a time to cover the raw materials, and less soup for roasted fish. If it is too much, it will be difficult to thicken the marinade, and the soup will be too little. Adding water in the middle will affect the taste and color of the dishes.

Four. Let’s talk about “color and seasoning”. The initial coloring of braised dishes is done at the same time as the cooking process. The braised fish will be fried into a light red color when it is cooked. However, be careful not to over-color it to avoid affecting the color. p>The taste of braised vegetables is mainly salty and slightly sweet. It is mainly seasoned with soy sauce. The amount of sugar should be moderate, not too much.

The braised vegetables should be authentic, so they should be added to the soup. It should be appropriate. If the soup is too much, the flavor will be bland. If the soup is too little, the main ingredients will not be easily cooked through. Generally speaking, the soup should be about 2 times the amount of the ingredients. When the soup is 1/4 of the ingredients, do not remove the sauce too tightly. If the soup is too thick and thick, the characteristics of the braised dish will be lost. Don't thicken the gravy too thickly, add a little water starch to make the juice bright and the gravy bright, and the main ingredients to stand out.

Coloring and seasoning are inseparable. It has the function of seasoning when mixing colors, and it also has the function of color mixing when seasoning. This requires that when the dish is ready, the soy sauce and sugar should not be added too much to prevent the soup from being too dark and affecting the taste and color. The principle is that it should be shallow rather than deep.

5. Regarding the fire used for stewing, it is generally "slow fire for meat and quick fire for fish"

When the raw materials are close to crispy, turn to high heat immediately to thicken the soup. At this time, the taste of the dishes should be adjusted in time to ensure that the taste of the dishes is accurate, the color is bright red, and the soup is thick when the dishes are mature.

Braised pork ribs recipe

Ingredients

Pork ribs, ginger, green onion, spices (star anise, fennel, kaempferol, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce) garlic

Method

Chop the ribs into 4 cm sections, put them in boiling water to remove the blood, pick up and wash Set aside for later use. Slice the ginger, wash and remove the green onions and tie them into a knot (about 3 pieces). Pour oil into the pot. When the oil is still cold, add sugar at the same time (more is required, about one part sugar and 2.5 or 3 parts oil). (But I don’t like sweet dishes, so I add soy sauce). Slowly stir-fry the sugar over low heat. When the sugar water begins to turn brown and brown-red foam begins to appear, immediately pour the ribs into the pot and stir-fry evenly, then Add ginger slices, Sichuan peppercorns and spices, stir-fry until fragrant, add a little cooking wine and soy sauce for color, mix in water, add salt and onion knots, bring to a boil over high heat, then reduce to low heat and cook slowly until the pork ribs cake is soft, then add Remove the green onions and large spices from the pot, reduce the juice over high heat, and when the soup thickens, add MSG and garlic and serve.