Hello! !

One: What is braised in soy sauce:

Braised in soy sauce is one of the cooking techniques. Braised in soy sauce is the way it is called in the north, and it is called "braised" in the south.

Therefore, there is a saying of "steaming in the south and burning in the north".

The cooking method of braised meat is to put meaty foods or vegetables with a certain hardness (high in fiber) into a pot (or other special cooking container), add an appropriate amount of soup, and cook over a slow fire until soft and cooked. Cooking methods.

Two: Characteristics and key points of braised dishes:

Braised dishes are highly adaptable to the variety of raw materials, but the texture of the raw materials has a greater impact on the finished dish. Therefore, it is better to choose the right ingredients. The premise of good food. For example, braised pork should use streaky elbow meat, braised elbow should use front elbow, braised chicken should use second-year rooster, braised fish should use carp of about 1000 grams, etc. Raw materials should be kept fresh, non-deteriorated and free of odor. The processing should be based on the characteristics of the raw materials. It can be whole, or sliced, diced, or sectioned. However, it is generally not advisable to cut it too small or too thin, otherwise the raw materials will be brittle due to long-term heating. And they should be neat and uniform, consistent in size, and uniform in thickness, so that they are easy to cook and delicious.

1. The meat should be stir-fried thoroughly, and the fish should be fried until fragrant

The so-called stir-fry means that all the meat pieces in the pot should be stir-fried until they change color, and the fat meat should be oily and shiny. . Generally, for meat bought in the market, it is best to blanch it in water first and then stir-fry it. The purpose of blanching is to remove the residual blood and fishy smell from the meat. Do not add too much oil when stir-frying. After stir-frying, some of the fried lard should be released to make it fat but not greasy. If you are making braised fish, the fish must be fresh and fried until both sides are golden brown and there is a thin layer of crust on the surface.

2. Color first, then add water, all in one step

After the raw materials are stir-fried or fried, clean the pot and put oil in the pot. When it is hot, pour it in first. Shaoxing wine, dark soy sauce and other condiments. After the color of soy sauce adheres to the ingredients, add fresh soup or water. If you add water before the raw materials are colored, the seasonings will be diluted by the water, and the finished dish will be gray and dull.

Add enough soup water at one time, do not add water in the middle, and be sure to remember to cover the pot. It is best to overwhelm the raw materials for roasted meat, and less for roasted fish. Generally speaking, it is appropriate to add about 2 times the amount of raw materials to the soup. When it reaches 1/4 of the raw materials, start the pot. Don't tighten the sauce too much. If it's too tight, the soup will become thicker and 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.

Moreover, use high heat at both ends and medium-low heat in the middle. Add the main ingredients and bring to a boil over high heat. Skim off the foam, adjust the taste, and simmer slowly over medium heat until the ingredients are crispy and tender. The flavor juice penetrates into the raw materials, and finally the soup is thickened over high heat.

3. Color and seasoning

The initial coloring of braised vegetables is achieved at the same time as the cooking process. The braised fish becomes light red when fried in oil. During formal cooking, the color needs to be enhanced with sugar, soy sauce, cooking wine, wine, etc. But be careful not to apply too much color so as not to affect the color. 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, preferably less but not too much. I usually no longer use sugar for coloring when making braised dishes. I mainly rely on dark soy sauce for coloring. If you like sweet food, you can use sugar for coloring.

4. Slowly cook meat, quick fire 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 red and bright, and the soup is thick when the dishes are mature.

In addition, I also have a personal tip for braised vegetables: add salt before the vegetables are taken out of the pot to keep the meat fresh and tender; be sure to add more when braised non-seafood meat dishes.

Thank you! !