Stewing method
First, the selection of materials for processing braise in soy sauce is very adaptable to raw materials, but the texture of raw materials has a great influence on the finished dishes, so choosing the right materials is still the premise of cooking well. For example, pork belly should be used for braised pork, elbow should be used for braised pork, cock should be used for braised chicken every other year, and carp with a weight of1000g should be used for braised fish. Raw materials should be kept fresh, free from deterioration and odor. Processing should be based on the characteristics of raw materials, which can be whole, sliced (such as braised pork), diced (braised fish), diced (braised sea cucumber) and chopped (braised meatballs), but generally it is not advisable to cut them too small or too thin, otherwise the raw materials will be fragile due to long-term heating. The general requirements are uniformity, uniform size, equal length and uniform thickness, which is convenient for cooking and seasoning.
Second, the meat should be fried thoroughly, and the fish should be fried thoroughly. The so-called deep frying means that all the meat pieces in the pot are fried and discolored, and the fat is oily and shiny. Generally, it is best to blanch the meat in the market before frying it. The significance of blanching is to remove the residual blood and fishy smell in meat. Don't put too much oil when frying. After frying, you can pour some fried lard to make it fat but not greasy. If you make braised fish, you must make fresh fish, and you can't make it until it is golden on both sides and has a thin hard skin on the surface. This step is the key to the luster of braised dishes, otherwise the dishes will be very dull and fragmented.
Third, we should paint first, then add water, in one step. When the raw materials are fried or fried, take a clean pot and put oil in it. When heating, you should first pour in seasonings such as Shao wine and soy sauce. After the color of light soy sauce is attached to the raw materials, add fresh soup or water (the soup should be put enough at one time, no water should be added in the middle, and the lid must be covered), boil the main materials with fast fire, skim off the floating foam, adjust the taste, simmer with medium fire, and burn until the raw materials are crisp and rotten, so that the flavor juice can penetrate into the raw materials, and collect the thick soup juice with fast fire. Only with slow fire, heat can slowly enter the interior of raw materials, making them mature and tasty. Use strong fire at both ends and medium and small fire in the middle, which is the key to braising. If water is released before the raw materials are colored, the seasoning will be diluted by water, and the finished dishes will be gray and dull. Put enough soup at a time, it is best to drown the raw materials in the barbecue, and you can cook less fish. If there is too much soup, it is difficult to collect concentrated marinade, while if there is too little soup, adding water in the middle will affect the taste and color of the dish.
Fourth, specifically, the initial coloring of "color matching and seasoning" braised vegetables is realized at the same time of cooking and processing. Braised fish is fried to light red when it is oiled, and it needs to be colored with sugar, soy sauce, cooking wine and wine when it is cooked formally. But be careful not to color too much, so as not to affect the color.
The taste of pot-stewed vegetables is mainly salty and slightly sweet, and soy sauce is the main seasoning. The amount of sugar should be moderate, and less should not be more.
Stewed vegetables pay attention to the original flavor, so the soup should be moderate, the soup is light, and the main ingredients are not easy to burn through. Generally speaking, the soup should be about twice as much as the raw materials, and the pot should be cooked to 1/4 of the raw materials. Don't shut the juice too tightly. If the soup is too thick, it will lose the characteristics of braised dishes. Don't thicken too much, thicken a little starch to make the juice bright and the main ingredients stand out.
Color matching and seasoning are inseparable. Color matching has the function of seasoning, and it also has the function of color matching when seasoning. This requires that soy sauce and sugar should not be used too much in the cooking stage to avoid the soup being too deep and affecting the taste and color. The principle is shallow, not deep.
5. About stewing with fire, it is generally said that "slowly burn the meat and quickly burn the fish."
When the raw materials are close to crisp and rotten, they should be immediately transferred to the fire to collect thick soup. At this time, the taste of the dishes should be adjusted in time to ensure the accurate taste, bright red color and thick soup when the dishes are ripe.
Braised pork practice
Authentic braised pork practice [3]
The first method of braised pork:
1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);
2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried pepper, star anise and dried tangerine peel (not dried tangerine peel)) and stir-fry for three minutes until the meat turns dark red;
3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);
4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.
Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second method of braised pork:
Braised pork is a home-cooked dish. Different places, different people have different practices. When I first came, I presented you with a braised pork.
When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.
Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Secondly, it will increase the flavor of meat (personal experience)
Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock candy is the best, and sugar is ok, at least 1 tablespoon. (I put 2 tablespoons.) Don't be afraid to put too much, the meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn.
After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take it out.
The third method of braised pork:
Cut the white meat into pieces of suitable size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )
Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.
Put a little oil in the wok, add sugar and stir-fry until it is brown.
To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! )
According to personal preference, you can also put some dried peppers in and fry them together. The color can be brighter and the taste will be richer.
You can add water when the color is good, and then wait for the water to boil ~ ~ ~
After the water boils, just simmer on a small fire! My personal experience is two hours.
When there is not much water left, add salt and collect juice over high fire.