Pot-stewed dishes are the general name of cold dishes in cookery, and are well-known home-cooked dishes in various regions. Pot-stewed vegetables can be divided into 9 series, such as red halogen series, salt baked series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series. After pickling, airing, stewing or marinating, it can be eaten after knife processing and simple packaging.
It is characterized by dry fragrance, crisp and tender, crisp and rotten, smooth, soup-free, not greasy, bright in color, convenient to eat and carry, and is loved by people. China pot-stewed dishes have a long history, a wide variety and different flavors, and have been constantly surpassing and developing in its unique form, which has great influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and look at restaurants and restaurants regardless of urban and rural areas.
Halogen treatment
1. Cleaning treatment
After the animal raw materials are slaughtered, the excess wool and dirt must be removed, the intestines and stomachs should be cleaned with refined salt and starch, the tongue and stomachs should be slightly scalded with boiling water, and the white film should be scraped off with a knife.
2, preliminary knife processing
The meat is cut into pieces of about 250 ~1000g, the intestine is cut into pieces of about 45 ~ 60cm, the liver is cut into pieces of 500 ~ 600g, the tripe is cut into pieces of about1000g, other internal organs are not cut, and poultry and dried bean curd do not need to be cut again.
3, blanching treatment
All animal raw materials that need to be marinated should be blanched before they can be used for marinating, otherwise, the foul smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste bad and porridge-like, and it is difficult to preserve. The dishes made by putting the raw materials directly into the marinade pot without blanching have blood foam on the surface, which is not beautiful in appearance and tastes very bad.