Sichuan-style pot-stewed dishes are one of the important components of Sichuan cuisine culture. Since it came out, it has formed an indissoluble bond with the masses. After thousands of years of history, it still has its charm. When we hold chopsticks to taste it,
Tianjiuwan braised pork
Delicious pot-stewed dishes will be so fragrant and intoxicated by the strange flavor with long fragrance, which will make the world so delicious and full of praise. May our Sichuan cuisine last forever and be fragrant in Wan Li.
Next, we will talk about the classification of brine:
Brine can be divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same).
Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.)
White brine, without sugar, is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.)
Let's take a look at the methods of red gravy and yellow gravy.
1. red 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.
2. Yellow gravy:
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.
Maybe there will be some difficulties in the practice of gravy, but if some friends like gravy enough, they should be completely free from the practice of gravy. Isn't there a saying that "everything comes to him who waits"? I believe that everyone still understands the truth that "as long as you work hard and grind into a needle". It is not unreasonable to use this sentence here.
Brine production
1. Divide the formula of the halogen medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the 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, that is, it becomes a 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, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine.
Dish making
After completing the production of brine, you can follow the following methods to start the production of braised pork.
Method 1:
1, prepare a clay pot. You can't use metal containers to make braised pork. You should cook braised pork in clay pots, and the meat to be braised should be treated with water first.
2. Add the brine in front to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (oil must be added, otherwise the marinated meat will be like boiled water), and appropriate amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire.
3, because there are rotten meat ingredients in the medicine, so you can't cook it hard, such as beef 1 hour is enough, and other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup.
4, a pair of medicine can be marinated many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine and not changing the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.
Method 2:
Ingredients: pork (fat and thin)1000g.
Seasoning: liao ribs concentrated marinade, sesame oil and soy sauce.
Practice:
1. Scrape the hind leg pork or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.
2. Put the wok on a strong fire, and at the same time, pour liao ribs concentrated marinade into clear water, and boil out the fragrance to obtain brine.
3. Boil the pork in brine, then switch to low fire, marinate the meat until it is fragrant and rotten, cut it into pieces when eating, and pour in a little soy sauce and sesame oil.
Matters needing attention in production
1, when frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color will be bitter.
2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during 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℃ and thus lose 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 have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, brine
Braised pork 2
A little licorice can still be considered.
4. Clove contains eugenol, which has a strong flavor, and 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.
6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
Taiwan Province braised pork rice: the practice of snacks
Raw materials: 400g pork belly, half a onion, 3-4 mushrooms, 2-3 eggs, 2-3 rape trees and a few carrot slices.
Seasoning: oil, rock sugar, garlic slices, ginger slices, cinnamon, star anise, cooking wine, soy sauce, soy sauce and salt.
Practice:
1. Wash and shred the onion;
2. Heat the wok with oil, put the onion in and fry until it is brown, and take it out for later use;
3. Wash the mushrooms and cut them into small dices;
4. the eggs are cooked;
5. Wash the pork belly and cut it into pieces;
6. Boiling water in cold water;
7. Remove and rinse the floating foam, and cut into cubes;
8. Put the oil in the pot, and at the same time put in the rock sugar and stir-fry slowly;
9. When the crystal sugar melts and turns reddish, add diced meat and stir-fry until it turns brown;
10. Put garlic slices and ginger slices;
1 1. Put in aniseed and cinnamon;
12. Add diced mushrooms and stir well;
13. Add the fried shallots;
14. Add wine, soy sauce and soy sauce, stir-fry and color;
15. Fill in a proper amount of clear soup, preferably without raw materials;
16. Peel the boiled eggs and cook them together;
17. After the fire boils, turn to low heat and cook until the soup is thick, but don't completely dry it. It takes about an hour to cook, so turn off the fire.
18. Boil water, add some salt and sesame oil, blanch rape and carrot slices, put them on rice with braised pork and eggs and mix well.