Braised dishes

Shredded beef

Put the beef into a pot of boiling water, wash it, and then put it into a Sichuan-style brine pot to marinate until When the beef is nine-mature, take it out, drain the water and let it cool, then put it into the prepared brine oil and slowly immerse it in the brine until the beef is fully cooked. Take it out and tear it into thin shreds by hand, and soak it in cold brine oil. Can.

Braised local chicken feet

Put the local chicken feet into a pot of boiling water, then take them out, then put them in a Sichuan-style brine pot until they are cooked, take them out and let them cool. Then put it in brine oil to cook, and finally soak it in cold brine oil.

4. Characteristics of oil-braised dishes

The dishes braised in oil are bright red in color, rich in flavor, full of spiciness, and not easy to change color. They can also be preserved better than ordinary braised dishes. longer.

V. Technical Keys

1. When making brine oil, the purpose of adding green onions, ginger, onions, celery and other vegetable raw materials is to allow the aroma of these raw materials to be incorporated into the brine oil. , but do not pour it all into the oil pan at once, otherwise the vegetable oil will violently roll outward due to the pouring of these raw materials with high moisture content.

2. Dazhou people like spicy food, which is closer to the taste of Chongqing, so when making oil brine, glutinous rice cake made of dried chili peppers should be added.

3. Choose spicy glutinous rice peppers, and the ratio of vegetable oil to glutinous rice peppers must be well controlled. If there are too many chili peppers in the glutinous rice cake, it will be refined into red oil; if there are too few, the semi-finished brine oil will not be bright red and lack spiciness.

Note:

I think this method of brine first with water and then with oil is more convenient and practical than simply braising it all with oil. In addition, the Sichuan-style brine used in the brine process is no different from what we usually use. It’s just that every chef has his own recipe. My Sichuan-style brine adds more dried chili peppers. This is To increase its spiciness.

A marinade method called "oil brine" has appeared in some hot pot restaurants in Sichuan. Oil brine does not entirely use oil to marinate dishes, but is based on traditional Sichuan-style brine and draws on hot pot marinade. Some preparation methods increase the amount of oil in the brine (grease accounts for about 30-50% of the total amount of brine), and create a new brine method. Oil brine is mainly suitable for brine with small volume and crisp taste. of raw materials.

As we all know, the role of water in brine is to dissolve refined salt, soy sauce, monosodium glutamate, chicken essence, sugar color and other seasonings. At the same time, it also has another role: as a heat transfer medium to brine the raw materials. However, the spices contained in some spices added to the brine are mostly fat-soluble substances, which means they are difficult to dissolve in water. If we increase the amount of oil in the brine, the aroma of these spices will be reduced. The substances are fully dissolved, making the aroma of the brine more intense. In addition, due to the increased grease content in the brine, a thicker oil layer can be formed on the surface of the brine, making it difficult for the heat of the brine to dissipate and increasing the boiling point. This also makes it easier for the marinated ingredients to mature, making the dishes more tender and crispy.

Dishes made with oil have the characteristics of bright red color, rich fragrance, tenderness and oiliness. In addition, the cooking time of oil brine is short and it is difficult to brine and sell it immediately. Therefore, this kind of The method is currently used by many restaurants. Below, the author will give a brief introduction to the oil brine method for your reference.

Ingredients:

100g dried chili pepper, 10g Zanthoxylum bungeanum, 50g ginger, 100g green onion, 30g star anise, 10g Sannat, 10g cinnamon, 10g fennel, 10 grams of grass fruit, 5 grams of cloves, 10 grams of amomum villosum, 5 grams of cardamom, 5 grams of fenugreek, 150 grams of monosodium glutamate, 50 grams of dark soy sauce, appropriate amounts of refined salt and chicken essence, 5000 grams of fresh soup, 3000 grams of mixed oil (including 1,500 grams of cooked vegetable oil, 1,500 grams of refined oil)

Preparation method:

1. Remove the stems and seeds of dried chili peppers and cut them into sections; wash and smash the ginger; wash and cut the green onions into sections ; Crush the seeds of the strawberries; then put the star anise, cinnamon, strawberries, cloves, amomum villosum, and strawberries into a basin, soak in water for about 10 hours, remove and drain; put the rock sugar into the pot and stir-fry until it becomes sugary color ; Add the fresh soup to the brine pot, bring to a boil and set aside

2. Put the wok on low heat, add 1000 grams of mixed oil and heat until it is 20 to 30% hot, add the soaked spices, cumin, Put the sannai, cardamom, etc. into the pot together and fry for about 30 minutes. When the aroma becomes fragrant, remove the pot and pour it into the boiling brine pot.

3. Put the pot back on the heat, pour in the remaining mixed oil and heat it until it is 40 to 50% hot. First add the ginger cubes and green onion segments and saute until fragrant. Then add the dried chili knots and Sichuan peppercorns and fry on low heat. When the oil turns red and has a spicy smell, remove it from the pot and pour it into the brine pot.

4. Add refined salt, dark soy sauce, chicken essence and sugar color to the brine pot. Use low heat to keep the marinade in the pot boiling but not boiling. Simmer for about 4 hours to prepare the oil brine.

Things to note when preparing oil brine:

l. Before preparation, various large pieces of spices should be soaked in water, so as to remove part of the bitterness and astringency of the spices. It contains some undesirable pigments to ensure the freshness and color of the oil marinade. In addition, since the aroma of the grass fruit is mostly in its shell, the seeds can be removed before use.

2. Spices and dried chilies should be fried in separate pots. The reason is: when frying spices, only a lower oil temperature can be used (so that the spicy ingredients can slowly dissolve), so that the desired effect can be achieved; when frying dried chili peppers, etc., a slightly higher oil temperature should be used , because this can make the oil marinated red in color and have a spicy aroma.

3. When choosing oil, you should choose half and half cooked vegetable oil and half refined oil, because cooked vegetable oil is darker in color but has stronger adhesion; refined oil is the opposite, lighter in color and weaker in adhesion. Therefore, using the two together can complement each other and achieve the best effect on the color and adhesion of the oil brine.

4. Animal fats and oils should be avoided when preparing oil brine. Because animal oils and fats will condense on the surface of the finished product after it cools down slightly, affecting the appearance of the finished dish, and it is also prone to oxidative rancidity of the oils, causing the oil-based marinade to deteriorate and become odorless.

5. The amount of dark soy sauce added during preparation should be less but not too much, because adding dark soy sauce only serves as an auxiliary color adjustment function. If too much soy sauce is added, the marinade will turn black, ultimately affecting the quality of the dishes being braised.

Here, the editor of Jinke introduces the relevant precautions for braised dishes with oil brine as follows:

1. Oil brine is mainly used to braise duck tongue, chicken loin, free loin, Raw materials such as quail, duck hearts, wing tips, and duck feet must not be marinated in raw materials such as pig trotters, beef, tripe, and sausages that are high in fat and fishy smell. Because once the fishy smell and oil of these raw materials are mixed into the marinade, it is difficult to remove and separate, which will affect the quality of the marinade and ultimately the flavor characteristics of the marinated dishes.

2. When braised dishes, it is best to cover the stew pot with a large piece of gauze, and tie the edge of the gauze around the ears of the pot to form a net pocket in the pot. When the marinated raw materials are put in, the gauze will naturally fall and be submerged in the marinade. This will prevent the marinated raw materials from sticking to the bottom of the pot and not mixing with the spices. There is no worry about burning the pot and it is easy to fish out.

3. The oil brine method generally takes a faster time to prepare the dish, so do not braise too many raw materials at one time. It is appropriate to braise about 3,000 grams of raw materials per pot. And it is best to braise it and sell it now to ensure the freshness and tenderness of the finished dish.

4. After the dishes are stewed, they should be taken out of the stew pot in time. If it cannot be sold immediately after being fished out, it can be soaked in brine oil and then fished out when it is time to sell. This will help maintain the freshness and oiliness of the dishes, and at the same time prevent the dishes from drying out, discoloring, becoming hard and chewy due to being left for a long time.

5. The storage method of oil marinade is basically the same as that of brine, so I won’t go into details here. However, it should be noted that when replacing the spices for the oil-based marinade, use gauze to filter all the spice residues, then add the mixed fried fresh spices, dried chili peppers, Sichuan peppercorns, etc., and finally add an appropriate amount of fresh spices. Soup and add appropriate seasonings.