Today, the concept of Baifuwei Luwei will tell you about the key links of the core technology of braised dishes.
1. First of all, we should have a distinctive and reasonable stew recipe. In the last article, I have talked about how to match a reasonable stew recipe. Friends who want to know can know about it. Only a reasonable prescription can make a good taste, which is not vulgar to question.
The next step is to prepare new salt water. Special attention should be paid to the cooking method of new halogen: the halogen soup must be fresh, fleshy, thick, fragrant and thick. These points are very important. I also talked about how to make a pot of soup with special halogen.
3. Use a good marinated dish formula and good brine. Next is the initial processing of raw materials. When handling meat, it smells of blood, such as pig heart and pig belly ... you should wash it twice with tap water first, and then fly the blood and impurities out of the meat for later use.
4. When curing meat for the first time, it is best to cure chicken series and pork series dishes, such as chicken, chicken feet, chicken wings, pig heads, pork belly, pork chops and so on. Therefore, it has umami, meaty and braised taste. Strong flavor, fragrant, the more you eat, the more fragrant.
5. The temperature of pot-stewed vegetables is also very important, so how can we accurately grasp the temperature of pot-stewed vegetables? Of course, there are different methods. Some masters stab meat with sharp chopsticks and so on. And my method is to look with my eyes, such as pig's head meat. When it is half bent into a C-shape, it is just in the right place. For example, a duck pickled on its wings shows a bone about two centimeters in front of its legs, and the heat is just right (two ducks without duck feet and wings). In fact, as long as you operate for a few more days, smell more, observe more and taste more when marinating, you can master it very well.
6. The color of pot-stewed vegetables ranks first. In fact, I personally think this is not entirely correct. No matter how beautiful the color is, the pot-stewed food has no fragrance and bad taste, and it won't last long without repeat customers. The colors are bright and natural, and the dishes look fresh. Too bright is not good, customers will think you have added pigment. A professional braised dishes chef can practice, observe, summarize, learn, think and make progress.
7. An enterprising chef of braised dishes will definitely taste braised dishes everywhere. Only by tasting other people's braised dishes can he taste all kinds of special dishes with different flavors and better understand the advantages and disadvantages of his braised dishes. I don't care if you are a roadside stall or a shop, and I don't care if the other party's business is good or bad, if it is the taste I like. Because I understand a truth, only with characteristics can we be competitive. If you don't advance, you will retreat and be eliminated sooner or later. In my opinion, the biggest competitor in the marinated vegetable industry is yourself. If you don't change your mind, you can't change your way out.
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