Three secrets of marinade preparation

Pot-stewed vegetables, such as braised chicken, stewed duck, stewed pork belly, dried bean curd, stewed eggs and so on, are cooked or soaked in prepared marinade. Although these marinated vegetables are different in red, yellow and white, their sweet and fragrant characteristics make consumers never tire of eating them. However, the high price of marinated vegetables, especially marinated poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinade or blend marinade themselves to make marinated vegetables, but the marinated products are all black and red with a single color, and they can't make the kind of yellow and white marinated products in hotels at all. Investigate its reason, experts say that this is not a good grasp of the secret of the deployment of red, yellow and white gravy. Therefore, this issue introduces the production methods of red, yellow and white halogen.

The preparation of marinade is the first key to do a good job of marinated vegetables. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of Amomum tsaoko, 0g of licorice15g, and 0g of dried red pepper100g. Yellow rice wine1000g, high-quality soy sauce 500g, sugar color 50g, refined salt 20g, hot peanut oil 20g, monosodium glutamate100g, bone soup12kg.

Method:

① Rip the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly.

③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

Yellow marinade

Raw materials: gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 25g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic150g, fried fresh orange peel150g, celery/kloc-50g. Yellow rice wine1000g, cooked rapeseed oil 250g, oil curry150g, monosodium glutamate 200g, refined salt 230g, bone soup12kg.

Method:

① The gardenia jasminoides Ellis is cracked with a knife, the celery is knotted, and the ginger is loosened with a knife.

② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly.

③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well.

White gravy

Raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, shallot150g, ginger150g, water wine1000g, white soy sauce/kloc-0.

Method:

(1) chives tied, ginger pat loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly.

② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. This formula is suitable for marinating 10~ 12 kg of fresh raw materials (the number of seasonings can be reduced in proportion).

First, the amount of spices, salt and soy sauce should be appropriate: too much spices, the taste of the finished food is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough.

Second, the selection of raw materials: yellow marinade and white marinade should not use soy sauce or other colored condiments, and do not use spices that fade easily.

Third, the marinade should not be boiled in advance: the marinade should be used now, which can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.

The marinade that has been marinated in dishes should be preserved and reserved for next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

The preservation of marinade should pay attention to the following points: 1, skimming off floating oil and foam. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade. 5. Addition of raw materials. Spice bags should generally be replaced only after 2 times. Other seasonings should be marinated once, that is, added once.

Note: With the old bittern, it is not necessary to use bone soup to prepare the bittern. You can use clean water or no oil.

Preparation before marinating raw materials

Cleaning treatment. Animal raw materials must be cleaned up after slaughter.

Preliminary knife work treatment. Meat, intestines and liver should be cut into pieces. Poultry and dried tofu do not need to be changed.

Blanching water treatment. All animal raw materials that need to be marinated should be blanched before they can be used for marinating.

The key point when marinating raw materials

Selection of halogen pot. It is best to choose a raw iron pot, and if there are not many raw materials for marinating, it is better to choose a casserole. These two kinds of pot wall thickness have poor thermal conductivity, and the soup is not easy to evaporate. Food and this pot are not easy to change chemically. It is not advisable to use a copper pot or aluminum pot, so the pot has strong thermal conductivity and the soup is vaporized quickly. The copper pot is also easy to react with the salt in the marinade, thus affecting the color, taste and sanitary quality of the finished product.

We must grasp the firepower. Generally, small or medium fire is used to keep the soup small or slightly open. Wanghuo can't be used, otherwise, the soup will boil and splash on the wall of the pot, forming a film, and finally coking will fall into the marinade, forming a carbon black substance, and some will adhere to the raw materials, which will affect the color and taste of the finished product and marinade. Stewed by fire, the raw materials are not easy to be soft and rotten, and the marinade will be seriously reduced due to rapid gasification.

We should grasp the maturity of raw materials. The maturity of raw materials, regardless of the texture and maturity time, should be grasped when softening or before softening.

The identification method is: pinch the marinated raw materials by hand, and if it feels hard, it means that the temperature is not yet reached; If you crush it, it will be too much (it belongs to the rotten stage); It is soft and slightly elastic, and it is not broken, indicating that the heat is just right, that is, the softening stage.

material

Tripe 1 piece, 4 onions, 2 small pieces of ginger, 5 cloves of garlic, 2 tablespoons of spicy bean paste, black bean paste 1 tablespoon, and spiced gravy 1 pot.

method of work

1. Wash the tripe and blanch it in boiling water for later use.

2. Wash the onion and cut it into long sections. Pat the garlic for later use.

3. Take the oil pan, add the onion, ginger and garlic to saute until fragrant, then remove the spice residue, then saute the black bean paste and spicy bean paste with the oil in the pan, then pour it into the pot of spiced marinade, boil it with strong fire, put it into the tripe, and then turn to low fire for about 2 hours until chopsticks can pass through the tripe.

4. Take out and cut into small pieces, put them into a plate and sprinkle with a little chopped green onion.