1, Brief introduction of pot-stewed vegetables
Sichuan-style pot-stewed vegetables belong to the largest category of the five flavors, which are soft and 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 Sichuan bittern: red bittern and white bittern, and the flavors of the two kinds of bittern are basically the same. The main difference is that the right amount of rock sugar color is added to the red brine, 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 spiced seasoning 1 package, ginger 100g, onion 150g, Shaoxing wine 100g, proper amount of refined salt, 20g of cooked vegetable oil, 250g of crystal sugar and 5000mg 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), mash the rock sugar, put 100g vegetable oil and rock sugar on the wok, stir-fry until it melts into silvery red, add 250 water to blend, and control it to a sugar color.
2) Add 5,000 grams of clear water to the pot, add ginger, onion, salt, crystal sugar, Shaoxing wine, sugar color (to make the soup reddish brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become brine for use.
3) The wrapped seasoning package can be kept for 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 you marinate, pour the brine into the pot and put it in the last seasoning bag to cook. If the seasoning package is cooked many times and the brine becomes turbid and tasteless, it should be replaced with a new seasoning 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, and the taste is soft and cooked. The quality of brine can be improved by often marinating animal raw materials with strong flavor.
2) It is best to use bittern separately for raw materials with fresh flavor (pork, chickens and ducks) and raw materials with heavy odor (cattle, sheep, meat, sausage, belly, etc.). ) to ensure the quality of brine products.
3) It is best to use the brine of halogen bean products once, and don't reuse it.
4) Regularly check the salinity, color, fragrance and quantity of brine, 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 excess 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 be cooked frequently before storage. (preparation method of Sichuan-style brine 1. Preparation of brine
formula
Star anise 25g cinnamon15g fennel15g licorice10g anemarrhena rhizome10g fermented grains 3-5g pepper 20g Amomum villosum10g Amomum tsaoko 5g15g.
Clove 5 ~ 15g ginger 100g scallion 150g Shaoxing wine 100g rock sugar 350 ~ 500g monosodium glutamate 15g refined salt 350 ~ 500g fresh soup 5000g refined oil 50g.
2 gauze bags
Double modulation
1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, 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 ginger and break it; Onions must be washed and rooted.
2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get the sugar color.
3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.
Three problems needing attention
1? When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2? Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is 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, 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 perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.
4? Clove contains eugenol, which has a strong taste. 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? The 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 brine formula is brownish red with sugar color, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.
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 be sharply reduced, resulting in the salty taste of the dishes.
2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason.
3? Meat, chickens, ducks, geese and rabbits are fragrant, and they should be "in the water" with cattle, mutton and all kinds of animals with strong smells? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-stewed vegetables.
4? In the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.
Preservation of brine
1? After the brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of the 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 boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean brine. However, it should be noted that the number of times of cleaning 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 is easy to deteriorate brine? Caused by oxidative deterioration of fat.
4? When the brine is not used, it should be boiled and put into an enamel bucket, and 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, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often 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 subject, and readers should flexibly master the raw 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 heads and necks do not need to be cut into pieces. The blanching time depends on the texture of the raw materials. For raw materials with good umami taste and light smell, they should be blanched to remove the fishy smell, and they can be taken out and put into a halogen pot. Beef, mutton, belly, intestines and other raw materials with strong odor are cooked (soaked 15 minutes), then taken out and put in a halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.
2) marinating method: put the raw materials into a marinating pot, and the marinade will submerge the raw materials, boil them with strong fire to remove floating foam, and simmer them with low fire until they are mature or well done. It is necessary to master the heat flexibly according to the old and tender texture of raw materials. Usually, it is marinated in a halogen pot at 95℃ for about 40 minutes, and the finished product is based on the softness of the pot.
7. How to eat halogen products?