Braised pork is mainly processed from spices and meat. Pickled condiments mostly have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation.
Cooking method
The taste of braised pork depends on the brine used in the production, so the production of brine is introduced first.
Salt water preparation
1. Divide the prescription of brine medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.
2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, 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 a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.
Cuisine making
After the brine is made, the braised pork can be made according to the following methods.
Method 1:
1, prepare a clay pot. You can't use metal containers to cook braised pork. You should cook braised pork in a clay pot, and the meat to be stewed 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 color matching), half a catty of clear oil (oil must be added, otherwise the salted meat will be like boiled water), and a proper amount of salt. Put the pickled medicine bag into it, boil it with high fire and cook it with low fire.
Don't cook hard because there is carrion in the medicine. For example, beef 1 hour is enough, and the time for other meats can be shorter. Sandwich meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish in the boiling pot before leaving the fire, because cold pot fish will destroy the soup.
4, a pair of medicine can be pickled many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and put on a new medicine (pay attention to changing the medicine instead of changing the soup). Cook meat several times a year, and don't change soup for 3-5 years. The older, the better.
Method 2:
Material: pork (fat and thin)1000g.
Seasoning: concentrated marinade of ribs, sesame oil and soy sauce.
Exercise:
1. Scrape pork or fat and thin meat from hind legs and cut into three pieces. Blanch with boiling water, remove the blood and scoop it up.
2. Put the wok on the fire, and pour in the concentrated marinade and water of the ribs to turn the fragrance into brine.
3. Cook the pork with salt water, then switch to low fire, marinate the meat until it is fragrant and rotten, cut into pieces when eating, and sprinkle with a little soy sauce and sesame oil.
Matters needing attention in production
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 the brine made 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 be added in the production 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 is rich in 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. Sugar color is added to the above brine formula, and the color is brownish red, 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.
nutritive value
Stimulate appetite and benefit nutrition. Pickled condiments mostly have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation. Therefore, the use of pickled raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and stimulating appetite.