Every usage of bittern soup stock

Under normal circumstances, half of the ingredients except the main ingredient are added to the brine soup stock every time it is used. However, before the version is used, it is necessary to taste the halogen flavor. If it lacks any flavor right, it can be supplemented appropriately. Pay attention to adding water every time it is used, and the water must reach the normal amount slightly. Clean the onion and ginger inside after each use, which is beneficial to the preservation of the soup. It is best to put it in a glass or ceramic crock when it is preserved, so that there will be no chemical reaction. Plastic tubes and aluminum or steel tubes are best not to be used. In addition, when it is not used for a long time, people should seal it and put it in the refrigerator for storage. It should not be taken out for more than three weeks and boiled once to prevent deterioration!

How to add seasoning after marinating soup once or twice?

The amount of seasoning added before each marination is half less than that after the first soup. In the process of marinating, the bittern should not be too rotten, otherwise the bittern will be too loose to be cut. The amount of fresh water added before each marinating depends on the original amount of soup stock, but the total amount is slightly more than the normal amount.

Don't use too many main ingredients for each marination, so as not to weaken the delicious taste of the last marinated taste. If you need to marinate soy products, mutton and other foods that are prone to sour taste and smell, you can take out some soups separately to marinate them, so as not to spoil a pot of soup.

After marinating in marinated soup, the longer the marinating time, the stronger the taste. Long soaking will make the meat rot and affect the taste. After the lo-mei is fished out, if it is not eaten in a short time, a thin layer of sesame oil can be coated to avoid water loss.

(2) How many times do you add professional braised pork soup?

The marinated soup with marinated dishes should be maintained frequently for next use. The more times the marinated soup is used, the longer it is preserved, the better its quality and the more delicious it tastes. Proper care of brine can ensure that the quality of brine soup will not be affected for a long time. Therefore, attention should be paid to the preservation and storage of brine soup, and iron drums and wood products should be avoided.

It should be packed with earthenware, because the body of pottery is thick, which can avoid the influence of external heat. Iron is easy to rust, and wood has an odor. If it is inconvenient to use pottery, stainless steel can be used instead.

Bittern soup is easy to go bad, and it is not easy to keep the constant temperature in the pot when it is marinated. If there is too much oil slick, the heat of marinated juice is not easy to be lost and cooled, and the hot air is trapped inside, which causes the brine to stink, turn over bubbles and mildew for a long time.

How to add the old soup marinated once again?

Affirmative answer: every pot of marinated vegetables should be fed, which is repeatedly trial-produced in practice and conforms to the consistent taste.

4. Pour out the above-mentioned 5,000g marinated vegetables after marinating. When marinating for the second time, it should be consistent with the first marinated taste, and 50% of spices, sugar, salt, onion and ginger should be added, and 50% should be added for the third marinated food. The first marinated food can be discarded.

Do you put seasoning in braised pork soup stock every time?

It will definitely be put. If you don't put it, only white water and those marinades can't adjust the strong fragrance of the marinade, so you will definitely put all kinds of seasonings and condiments to increase the richness of the soup!

How to marinate the meat, and how much marinade is put in the marinated soup?

The practice of braised pork varies from place to place, and it is a feature in some places. A good cook can make delicious and beautiful braised pork. The practice of braised pork includes: spiced braised pork, southern braised pork, tea-flavored braised pork, and braised pork mixed with yuba. The following is my collection, please refer to the landlord:

1, the practice of spiced braised pork

Materials for making spiced braised pork

Ingredients: pork (fat and thin)1000g.

Seasoning: Amomum tsaoko 2g rock sugar 2g soy sauce 5g pepper 3g pepper10g ginger10g star anise 5g cinnamon 2g yellow wine 5g salt 5g chicken oil 30g scallion10g ginger 4g lard (refined)10g sesame oil 5g.

Practice:

1. Scrape and clean hind leg pork or fat and skinny meat, and cut it into three pieces. Boil it in boiling water to remove blood.

2. Put the wok on high fire, add lard and crystal sugar residue, stir-fry until the sugar residue melts and bubbles (not too deep or too shallow), add onion, ginger, refined salt, soy sauce, Shaoxing wine, etc. At the same time, put pepper, pepper, star anise, Kaempferia Kaempferia, Tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot and boil it.

3. Boil the pork in brine, then use low fire to marinate the pork until it is fragrant and rotten. When eating, cut it into pieces and pour in a little soy sauce and sesame oil.

2, the practice of ordinary braised pork

Materials for braised pork

Ingredients: 800g pork (fat and thin).

Seasoning: pepper15g star anise10g salt 5g ginger10g.

Braised pork practice

1. Cook pork (preferably pig's butt tip) and cut it into thin slices.

2. Smash ginger pieces and put them in a bowl, then add pepper, aniseed and refined salt, brew them with boiling water for use as brine, cover the bowl and stew for a while, soak the meat slices in the brine for 20 minutes, then take them out and put them on a plate.

3. The practice of braised pork with Qu wine

Materials for making braised pork in Qu liquor

Ingredients: pork tenderloin1000g

Seasoning: Daqu Liquor100g cooking wine 50g salt 20g monosodium glutamate 5g scallion 5g ginger 5g pepper 2g.

Practice of Braised Pork in Qujiu

1. Clean the pork, blanch it in boiling water, remove it for a while and wash it.

2. Put a proper amount of clear water in the pot, add yellow wine, onion, ginger and pepper, put the pork into high fire and boil it, skim off the floating foam, cook it with low fire until it is 80% ripe, take out the meat, put it into a bowl, filter the raw juice, pour it into the bowl, then add Daqu liquor, refined salt and monosodium glutamate, and cover and soak for 2 hours.

3. Take it out when eating, cut it into thin slices, put it in a basin, and pour it with marinade.

Tip: Cooking wine is also called yellow rice wine.

4. The practice of tea-flavored braised pork

Materials for making tea and braised pork

Ingredients: pork ribs (pork belly) 400g.

Seasoning: star anise 2g yellow wine 1 0g salt 5g white sugar 2g pepper 5g tea 20g monosodium glutamate1g.

Tea braised pork practice

1. Scrape the pork belly with skin, cut it into pieces with a length of 6.5 cm, a width of 3 cm and a thickness of 1 cm, put it in a boiling water pot, blanch it until it breaks, wash it, and tie the tea with gauze for later use.

2. Put the pork in a pressure cooker, add star anise, pepper, jasmine tea, Shaoxing wine, white sugar, refined salt and clear water (2/3 of the meat is immersed), cover it, use a large fire until the steam limiting valve rings, immediately switch to a low fire for 20 minutes, then open the lid after the steam is exhausted, and add monosodium glutamate to make it. If it is stewed in a casserole, the heating time should be extended.

Tips for making tea braised pork

1. It is advisable to choose pork belly with skin, which has good water holding capacity and tender meat.

2. It is advisable to use fresh tea and put the tea into gauze bags for cooking, which can make the dishes not only absorb the fragrance of tea, but also be bright and beautiful.

5. The practice of Nanwei braised pork

Materials for making Nanwei braised pork

Ingredients: 500g pork ribs (pork belly).

Seasoning: soy sauce 45g salt 8g allspice powder 3g ginger 2g yellow wine10g marinade 250g white sugar10g monosodium glutamate 2g cinnamon 5g scallion 4g ginger 2g sesame oil10g.

Nanwei braised pork practice

1. Choose pork with skin and three layers, cut it into 8 cm square pieces, soak it in cold water to the full, and scrape the meat surface.

2. Put the pork in a clean pot over medium heat, add water (submerged pork pieces) to boil, skim off the floating foam, add brine after boiling for 1 hour, and add soy sauce, white sugar, refined salt, Shaoxing wine, onion slices, ginger slices, garlic, spiced powder and Fructus Amomi 1 g wrapped with gauze.

Tips for making Nanwei braised pork

It's better to choose thin-skinned pork with five flowers and three layers. cook the meat is rotten to 50% with low fire, and then marinated with low fire, which is thorough, mellow and delicious.

6, the practice of silver wire braised pork

Materials for making braised pork with silver thread

Ingredients: 750g pork rib (pork belly).

Accessories: 200g mung bean sprouts.

Seasoning: star anise 25g soy sauce 200g scallion 40g lard (refined) 20g yellow rice wine15g white sugar 50g ginger 30g sesame oil 50g.

Braised pork with silver thread

1. Scrape the pork belly with skin, put it into boiling water, boil it until it stops growing, and wash it. Remove buds and roots from bean sprouts, and wash it.

2. Put the wok on a high fire, scoop in lard and heat it, add in onion and ginger pieces, stir-fry until fragrant, add soy sauce, Shaoxing wine, sugar, star anise and water, add bamboo grate after boiling, put pork on it and cook for 2 minutes, then simmer for about 1 hour until crisp and rotten.

3. Move the pan to high heat, add bean sprouts and cook until cooked, collect the thick marinade, and brush the skin with sesame oil. When eating, cut into thin slices, put them in a plate, surround the bean sprouts, and pour the original juice and sesame oil.

Tips for making silver silk braised pork

1. It is advisable to choose pork belly with skin, which has good water holding capacity, tender meat quality and rich gum in pig skin, which can make dishes sticky and delicious. 2. Bean sprouts should be cooked intermittently and not soft and rotten.

7, the practice of yuba braised pork

Materials for making bean curd mixed with braised pork

Ingredients: 500g pork (lean) and 350g oil skin.

Seasoning: green onion10g ginger 5g salt 4g monosodium glutamate 2g white sugar 2g star anise 2g cooking wine10g sesame oil 5g.

Method of mixing braised pork with rotten skin

1. Wash lean meat in clean water, add ginger, onion, salt and cooking wine for 2 hours.

2. Soak the cured meat in water, then put it in a brine pot to marinate, air-cool and slice.

3. Tofu skin (oily skin) is soaked in water, changed to grow into slices, marinated in a brine pot until it tastes delicious, and put on a plate together with the meat slices.

4. Sprinkle with the flavor juice and brine mixed with salt, monosodium glutamate, sugar, spices and sesame oil.

Tips for making braised pork with rotten skin

It is best to put the tofu skin and meat slices longitudinally at intervals when loading, and less salt should be put in the halogen products when they are convex hemispherical sauce.

How to accompany and proportion braised pork soup

The preparation of marinade is the first key to make a good marinade. 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. The following methods are introduced respectively: 1. The raw materials of the red marinade are: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel 15g, 20g of fragrant leaves, 20g of galangal, 5g of Amomum tsao-ko, and 0g of licorice15. Ginger150g, sliced sugar 250g, yellow wine1000g, high-quality soy sauce 500g, sugar color 50g, refined salt 200g, hot peanut oil 250g, monosodium glutamate100g, bone soup12kg. Method: ① Chop the grass fruit 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, rhizoma kaempferiae, 25g pepper, 50g galangal, 25g Amomum villosum, fried garlic kernel150g, fried fresh orange peel150g. Yellow rice wine1000g, cooked rapeseed oil 250g, oil curry150g, monosodium glutamate 200g, refined salt 230g, bone soup12kg. Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely 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. 3. 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, etc. Method: ① Tie the chives and pat the ginger loosely 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). 4. Three secrets of marinade preparation 1. The amount of spices, salt and soy sauce should be appropriate: too much spices, the taste of the vegetables 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 are easy to fade. 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.

Do you want to add sugar to the braised pork every time?

This problem seems simple, but it needs a lot of experience. Sugar color in brine can not only add color to ingredients, but also produce caramel aroma, which can remove fishy smell and enhance fragrance of ingredients. So the role of sugar color is so good, should we add sugar color to the braised pork every time? In my experience, some brine will be added when the new brine is removed, and it is not necessary to add it to every pot later, for four reasons:

Extension: Tips for color matching of marinated soup 1. After adding sugar color to the newly-started brine, appropriate maltose or red yeast rice can be added to the braised pork later to consolidate the color, which can prolong the time for adding sugar color.

2. Don't adjust the color of the bittern with sugar color, and leave room for oxidation after the pot is taken out later.

3. It is suggested that the spice with enhanced color should not be put into the same spice bag with other spices, so that the color is well adjusted, and it is taken out directly when it is heavy, and it is easy to add it when it is light.

4. There is no specific proportion of adding sugar color. The coloring of sugar color is not only related to the ingredients (for example, with or without skin), but also has a certain relationship with the firepower and the length of time when braised pork, which requires you to sum up your experience slowly.

Do I need to add all the old soup of braised pork every time? The soup left over from the first braised pork is called old soup, so the first one is

Yes, the more times you use it, the better the soup tastes, but pay attention to hygiene.

How much old bone soup can I add to a catty of braised pork aniseed?

Don't add bone soup to braised pork, just add marinade.

How much white pepper should I add to a hundred liters of braised pork soup?

Braised pork soup, usually put 5 grams in one liter of water, and add 500 grams of white pepper in one hundred liters of water. This is the standard gram that is often added when making braised pork soup.