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Today's interpretation = = "What is halogen? China has a long history of pot-stewed food! As early as the Xia and Shang dynasties, people put salt and spices in bronze cookers, cooked them, added water and cut them with a knife. This is the embryonic form of the original braised cooking! " Zhou Li recorded that "people like to cook with salt, spices and water", so the cooking technology of halogen was formed! During the prosperous Tang Dynasty, pot-stewed vegetables developed further under the impetus of a group of poets! By the Ming dynasty, the pot-stewed vegetables had reached the point of perfection, and the composition of the brine had been fixed and shaped at that time! Herbs and spices recorded in Compendium of Materia Medica can not only prevent and treat diseases, but also produce fragrance for seasoning, which was very popular at that time! It can be seen that eating pot-stewed vegetables is not only a delicious food, but also a culture with deep pot-stewed flavor! Nowadays, pot-stewed vegetables are constantly surpassing and developing in its unique form, which occupies an important position in many cuisines and can be seen in streets and alleys!
Halogen: It is one of the most common cooking methods! It refers to a dish made of raw materials after preliminary processing and blanching with marinade prepared in advance! Its biggest advantage is that the spices in the marinade can enter the ingredients to the maximum extent after being marinated for a long time, and the fresh substances in the raw materials will also seep out of the marinade soup, so that it can blend inside and outside, making the raw materials mature and complete, which can not only add color but also taste! Generally speaking, gravy is generally divided into three categories according to color: red halogen, yellow halogen and white halogen, among which Sichuan-style red halogen is the most famous! In addition, if divided by taste, there are many kinds, including spicy, pickled pepper, sauced and spiced. Therefore, the quality of marinade is the key point in making marinade, which will directly affect the color and taste of marinade! For the raw materials of braised poultry meat, we should follow the principle of achieving the effect of red and bright color on the basis of red halogen, and then combining various tastes to achieve the best edible taste of the raw materials! So when we make braised duck feet, the first principle is to determine the taste! In other words, it is easier to determine whether the taste we need is spiced, spicy or spicy. After determining the taste, then we can determine the proportion of spices in the final marinade according to the needs of raw materials! Among many kinds of lo-mei, the five-flavor type is the most popular one, and it also belongs to the basic type. Many other compound flavors are derived from five flavors! So, today, the chef will share with you a formula of spiced brine that I use to open my own shop and everyone can use, as well as the detailed method of marinating duck feet! Ensure that the stewed duck feet are mellow and memorable! I hope everyone can make authentic braised duck feet according to this method!
-Daily practice of marinating duck feet-Features: bright red color, rich fragrance, soft waxy boneless, very suitable for table and wine! Step one, material selection.
Ingredients (1) Choose fresh duck feet without peculiar smell! It is an eternal truth that good ingredients can make a good taste! For example, the ingredients are not good, no matter how high your chef's skills are and no matter how good the seasoning is, you can't cook delicious dishes! On the one hand, the aroma source of braised pork is the spice component in the marinade, and the other most important source is the original flavor of the ingredients! If the braised duck feet can only taste the fragrance of spices and can't eat the meat of duck feet, can they still be called braised duck feet? Moreover, compared with other meats, poultry meat has a strong earthy smell, so you must not buy inferior ingredients when buying duck feet! It is best to kill all the ingredients of poultry. Fresh ingredients have less fishy smell and strong umami flavor, which is the premise to ensure the good taste of halogen products! Don't buy frozen duck feet if you can buy fresh ones!
⑵ Choose good quality spices! In the process of making pot-stewed vegetables, the quality of seasoning also directly affects the quality of pot-stewed soup! Good spices can keep their fragrance even after repeated use, but if they are inferior, even if they are used for the first time, the flavor of spices is still not enough! For example, the star anise, which is the most used in marinade, has different quality because of different processing processes and different places of origin! For inferior spices, their fragrance is very weak, or even no fragrance, so if you make marinade, there is no halogen fragrance at all, and it is impossible to enhance the fragrance! And good spices, rich in flavor but not pungent, full of particles! Therefore, when we choose seasonings, we must pay attention to the quality of seasonings, which is also the premise to ensure the good taste of marinated soup!
Step 2, remove the fishy smell.
Soak (1) After buying fresh duck feet, rinse them repeatedly under the tap first, and scrape off the old skin of the duck feet that can't be eaten on the surface. After washing, soak in clear water for an hour or two. You can add some salt in the process of soaking, so that the blood will ooze faster and cleaner. The cleaner the blood blisters, the less earthy smell the duck feet will have, and the color of the brine will be better!
pickled vegetables
? The purpose of pickling is to make duck feet taste better! When curing, you can use appropriate amount of salt, spice powder, pepper, ginger, onion, cooking wine and so on. The specific method is as follows: first, fry the salt until it is slightly yellow, air it a little, add spice powder and pepper, and use the residual temperature of the salt to iron out the fragrance of spice powder and pepper. In addition, spread the cooking wine evenly on the duck feet, then sprinkle the fried salt on the surface of the duck feet, and finally add onion and ginger slices to marinate for more than three hours!
Longshui
(1) Take out the salted duck feet, wash them with warm water for later use, and then blanch them! The purpose of soaking duck feet in water is: on the one hand, it plays a role in removing fishy smell. On the other hand, if the brine is pickled directly without blanching, there will be a lot of blood foam in the brine, which will easily lead to the deterioration of the brine! The specific method is: add clear water to the pot, add ginger, cooking wine, onion and red yeast powder, put duck feet in a cold water pot, bring them to a boil with strong fire, and then turn to medium heat to cook until the blood of duck feet oozes completely! During the process, you should use a spoon to skim off the floating foam and impurities on the surface while ironing!
The third step is to make salt water.
The key of brine preparation is the preparation of brine, and the key of brine preparation is to determine the taste! The preparation of marinade bag is the key point of making brine and the main source of brine flavor. Different spice formulas can make different flavors of marinades! Share with you a formula of spiced marinade for opening a shop! The specific proportion of spices is: 20g star anise, cinnamon 15g, tsaoko 10g, kaempferia kaempferia 10g, 2g clove, 20g fennel, angelica dahurica 10g, cardamom 15g and tsaoko 15g. Break all the spices and wrap them in gauze! Soak it in warm water for 30 minutes, then wash it twice with clear water, and remove the spice residue for later use!
Soup making
⑴? Generally speaking, when making brine, use old soup instead of clear water brine, and the flavor of brine soup will be stronger! Moreover, the core of brine is to boil old soup. As the saying goes, the key to braised pork is soup stock! But because it takes time and materials to make soup stock, many people will add food additives, such as chicken bone soup paste and pig bone soup paste, to improve the consistency and flavor of soup stock. But as everyone knows, the old soup made of natural ingredients can best reflect the delicious and mellow soup! Therefore, if you want to make a good brine, you still need to calm down and slowly boil a pot of good old soup. The specific method of soup stock is: take fresh pork bone 1 kg, hen 1/4, old duck 1/4, blanch all the ingredients, clean them, put them in a brine pot, add 6 kg of clear water, 20g of ginger, and cooking wine 10g, and cook them over high fire.
Old oil (1)? Duck feet, as the ingredient of marinated sauce, contain less fat, so in order to make the marinated duck feet taste better and more moist, we need to add an extra step of making old oil in the process of marinating soup! The specific method is as follows: cut 5 kg of lard into small pieces for later use, take a wok, pour 300g of lard, 20g of star anise, 20g of cinnamon 10g, 20g of ginger, 20g of onion and 20g of cooking wine 10g, refine the lard into oil residue with low fire, and then remove the oil residue and other residues to make old oil!
The main color source of fried brown (1) red halogen is brown. When coloring meat ingredients, it gives people a feeling of being a natural and shiny color, which looks particularly appetizing! Therefore, in the process of making marinated soup, we must correctly master the skills of frying sugar! The specific method is: take 500g of rock sugar, 500g of boiling water and 30g of vegetable oil, heat the wok and pour in the vegetable oil, then pour in the rock sugar, and turn the rock sugar with a spatula over medium heat until the rock sugar is fried! At this point, the sugar color is constantly stirred with a scraper. When the sugar in the pot turns into yellow bubbles, turn the heat down immediately. When the sugar bubbles in the pot disperse and become uniform bubbles, when the sugar color is brownish red, quickly pour the prepared boiling water and simmer for three minutes!
⑵? The fried sugar is slightly bitter and sweet, Burgundy! Never fry it too hard or too tender! The pickled material after frying is bitter and the color is too dark! Fried too tender will be difficult to color and sweeten!
Step four, pickling.
Preparation of salt water (1) Put spices into gauze bags, soak them in warm water for 30 minutes, then rinse them twice with clear water, and wash off the residue of spices for later use! Boil the broth, put it into a seasoning bag, add 300g of salt, 300g of sugar color, 20g of crystal sugar and 30g of chicken essence, then pour in the prepared bittern oil and stew for 30 minutes with low fire, and the bittern can be obtained!
⑵ The amount of sugar in salt water cannot be added at one time. In the process of marinating, it should be slightly adjusted according to the depth of soup color, and a small amount can be added many times! If you add too much at a time, the color of the soup will deepen. The only solution is to dilute with water and re-season! Therefore, the workload of marinating will increase and it will be more troublesome to operate!
(3) Let the boiled brine stand. Don't stir at will. Boil when marinating, add duck feet and marinate!
Pot cooking utensils (1) Pot cooking utensils are usually ceramics, enamels or stainless steel! Remember to marinate the ingredients in an iron pot, because the iron in the pot will react chemically with the salt in the brine, which will darken the soup of the brine and lead to the blackening of the finished product!
The amount of halogen (1) should not exceed 5cm when marinating duck feet. If the marinade is exhausted in the curing process, it is necessary to add new old soup. Remember not to add cold water, otherwise it will dilute the concentration and flavor of the brine soup!
Time of marinating (1)? For different ingredients, the curing time is different! Braised duck feet, we usually marinate them with small fire, so it usually takes about an hour to reach the soft, waxy and delicious boneless taste of duck feet! The marinating time is subject to the appropriate taste. Because the marinated duck feet need to be soaked for three hours to taste, the duck feet still have the process of ripening. The correct way is to turn off the fire as soon as the duck feet are marinated! And if you prefer crispy and refreshing, you can relatively shorten the marinating time and ensure the maturity of duck feet!
Pickling temperature (2)? The size of the heat directly determines the taste of braised duck feet! The taste of duck feet chewed into your mouth determines the flavor of stewed duck feet! Therefore, we must control the temperature in the process of marinating! For example, the ingredients with heavy brine and oil generally need to be marinated in medium fire, such as pork belly, pig's trotters, pig's head and so on! Try to make the ingredients spit oil, so as not to eat too greasy! Duck sausage needs a crisp and tender taste, so it tastes neither soft nor tough. Usually it can be done in 20 seconds after the fire! For braised duck's paw, if it is to be soft, boneless and fragrant, it needs to be marinated slowly with a small fire to avoid the duck's paw losing too much water due to the fire, resulting in a dry and hard taste of the finished product! But in the whole braised pork series, most meat ingredients need to be marinated slowly!