1 the amount of spices, salt and soy sauce should be appropriate: too much spices will make the finished food taste strong and the color will be 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. ?
2 Selection of raw materials: soy sauce or other colored condiments should not be used for yellow gravy and white gravy, and no spices that are easy to fade should be used.
The marinade should not be boiled in advance, but should be prepared and used now, so as to avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.
After the animal raw materials are slaughtered, the excess wool and dirt must be removed. Intestines and bellies should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white film should be scraped off with a knife.
Second, preliminary knife processing: the meat is cut into pieces of about 250 ~1000g; The intestine is cut into sections about 45 ~ 60 cm long; The liver is cut into 500-600g pieces; Cut the tripe into pieces of about1000g; Other internal organs are not changed. Poultry and dried tofu do not need to be changed.
Third, 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 easy to ferment and blister and deteriorate, making it difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful in appearance and tastes bad. ?
The blanching treatment is to put the raw materials into a clear water pot, blanch them until they stop growing, take them out and wash the decontamination foam with clear water. If the raw materials have a strong odor, onion knots, ginger pieces, cooking wine, etc. can be appropriately added to the pot.
The marinade that has been marinated in dishes should be preserved 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.
Extended data:
1. Skim off 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 are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.
References:
Baidu encyclopedia-Sichuan pot-stewed meal