Choose bones that can withstand stewing and boiling sauce bones. According to the different raw materials, there are sauce spine, sauce ribs, sauce bone sticks, etc. These raw materials all have the same characteristics, that is, they can withstand stewing for a long time, and the meat quality will not be firewood. Among them, because pig bones and spines are resistant to stewing, they are softer and more glutinous, and they have a "taste" when chewed, so they are often used by chefs. In Li Shifu's shop, bone sticks are the main ingredients, and the hind leg bone sticks are the main ingredients. Generally, the sauce bone is selected from the cavity bone. After serving, diners mainly eat bone marrow in addition to the surface meat. In addition, if you choose tibia, you should mainly eat tendons.
Two knives to prevent bone marrow overflow
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Many inexperienced masters cut the bones into small pieces and cooked them when making sauce bones. As a result, the bone marrow flowed out and lacked fragrance. Eating bone marrow with sauce bone is a very interesting thing, and there are also tricks to prevent bone marrow from overflowing. Pay attention when changing the knife.
The correct knife work is:
The first knife is to cut an imprint or saw the bone bar in the center of the bone bar with a chopping knife;
The second knife, cut down along the seal, until the bone stick is split in two. The advantage of this is that the table is beautiful and the bone marrow is prevented from overflowing.
Soak in ice to drain blood.
After changing the knife, the cudgel needs to be soaked, but many masters don't soak it in place. The cooked sauce bone is dark red, which feels stale and smells fishy. This is because it is not soaked with ice and the blood is not drained. The correct way is to put the bone into a basin and soak it in water and ice (water should cover the raw materials).
The purpose of adding ice cubes is to wake up, and the second is to reduce the temperature, so that the meat will shrink, and then the excess blood will be drained by its own squeezing force. Generally, ice cubes are added for soaking 12 hour, and water and ice should be changed every 3-4 hours.
Boil it in cold water.
Soaked bone rods need to be blanched, but not in hot water. As soon as the meat on the bone rods comes into contact with hot water, the temperature rises rapidly, and the outermost layer of meat shrinks after being heated, forming a "hard shell", which hinders the discharge process of blood water inside, which will also lead to the incomplete discharge of blood water.
The correct way is to put the stick into a cold water pot and gradually heat it.
Sauce soup without sauce.
Many foreign masters thought that it was made by soybean sauce in Northeast China when they heard the name of sauce bone. In fact, this is a misunderstanding. Authentic sauce bone is made of sauce soup similar to Chaoshan brine without adding soybean sauce. This kind of brine is made of local spices, which we call "Northeast brine".
Then many masters will ask, why is the color of sauce bone very similar to that cooked with soybean sauce? In fact, the color of this dish mainly depends on fried sugar, which not only plays a coloring role, but also has the effect of tenderizing and fragrant. Stir-fried sugar color should not be too heavy, otherwise, the bone will be prone to oxidation and turn black after cooking (stir-fried sugar color ratio: 500 grams of white sugar, cooked 200 kilograms of bone).
Seasoning:
When many chefs are put in order to cook this dish, the place that is easy to make mistakes is that the sauce soup is not well mixed, and the main technical reason is that the materials are not put in the correct order and time. Qu liquor should be put in after 2 hours of sauce making, so as to play a role in awakening. If it is put in early, it will be volatile. Salt and monosodium glutamate should be put in last, which will make the meat tight and tender early.
When Li Shifu sauce with acid-expelling 100% release bone fragrance was used to make bone sticks, apples and bayberry were put in it for the purpose of relieving boredom and releasing edible acid. After adding apples and bayberry, acidic substances were released, which contributed to bone calcification. Naturally, 100% release bone fragrance (200 kg bone sticks should be matched with 4 kg bayberry and 4 kg apple respectively).
Xuefu yipin sauce bone bang
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Material package:
800g of refined salt, 900g of monosodium glutamate, each1500g of white sugar and koji, and 500g of sugar color. Northeast brine package (angelica dahurica, clove each100g, cinnamon, nutmeg, Amomum villosum, Amomum tsaoko and dried pepper each150g, dried tangerine peel and pepper each 250g, star anise 400g, dried hawthorn and fragrant leaves each 200g, scallion 2500g and ginger 2kg), apples.
Making:
1, broth hanging system:
Cut old chicken 10, clean pig's hands, lean pork skin, keel 15 kg into large pieces, blanch, cool, put in a soup bucket, inject clean water 10 kg, cook the raw materials with low fire for 6 hours until the soup is thick and white, take out the above raw materials, and then remove all the residues in the soup. (The taste of medicated diet depends on the preferences of diners everywhere.).
2. Connect the selected 250kg pig keel with 4 ribs, and cut it neatly with a knife (be careful not to break the bone marrow).
3. Put the changed keel in a cold water pool (with ice cubes), and change the cold water once every 3 hours, and soak it for * * * 12 hours until the blood in the keel is completely discharged and the color is slightly white, and then take it out (when soaking, the cold water must submerge the raw materials 10 cm or more).
4. Put the soaked keel in a cold water pot and slowly heat it to boil, skim off the floating foam, and then remove it and cool it with cold water. 5. Put the chilled pig keel into the sauce soup prepared with northeast brine package, bring it to a boil over high fire, add white sugar and cook it over low fire for 2 hours, then add koji and salt for 30 minutes, add monosodium glutamate before taking out of the pot, and serve.
Peer discussion
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Master Cao of Changchun Wangji Sauce Bone Stewed Restaurant: "Cold water immersion replaces flying water"
I think it's better to use long-term cold water soaking instead of more time-saving "flying water" to remove blood from the bones, in order to better maintain the original taste of meat. Because of the large size and large quantity of the material, it is necessary to stew for a long time when flying water, and the original taste of the meat is also lost.
Master Liu's view: "Diversification of soy sauce"
When making sauce bones, you can try to use several different sauces or sauces at the same time, which can often make the finished dishes more rich and delicious. For example, in addition to soy sauce and Wanjiaxiang brand aged soy sauce, I also used a small amount of soy sauce sauce sauce and Lee Kum Kee soy sauce, and a little delicious sauce.
Xiaodong signature sauce bone shop Li Shifu's point of view: "sauce bone derivatives are as popular."
The sauce soup left over from the sauce bones made in our store can be salted eggs, dried beans, smoked eggs, salted bean curd skin (dried) and tiger skin eggs at the same time, which are equally popular. Sauté ed bean sprouts with sauce bone are popular now, and pork soup, mashed potatoes and small potatoes with beef bone marrow are almost necessary side dishes.
One dish variant: sauce bone formula big PK
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Formula 1: Northeast Soy Sauce Edition-Increase the flavor of sauce.
First, stir-fry northeast miso 1 50g with a little hot oil, then put it into 20kg broth together with the spice package, then add 50g of cracked ginger and 50g of fried dried onion, and simmer for 4 hours, then add 300g of soy sauce king, 200g of delicious food, 20g of salt100g of monosodium glutamate, 80g of monosodium glutamate.
Soak and wash 500 grams of soybeans in Northeast Soy Sauce, put them in a pot and cook them thoroughly. Take them out and drain them. Cover them evenly with a layer of flour while they are hot. After cooling, spread them flat on the underlying cardboard or spread flat cardboard box, and cover them with thick cloth to make them moldy. About 7 days, yellow-green hairs can grow on soybeans, then the moldy soybeans are slightly sun-dried, and the green hairs are removed with a dustpan, and then the dusted soybeans are crushed and put into a clay pot, and 2 kilograms of cold boiled water and 200 grams of salt are added.
Put the bags (star anise10g, fragrant leaves12g, tsaoko10g, clove 3g), stir them evenly to continue fermentation, and seal them with white cloth with good air permeability. It can be fermented well if it is placed at room temperature for about 30 days, during which it should be stirred 1-2 times a day with a bamboo stick. When the color of the sauce in the pot turns reddish brown and shiny, and a layer of light oil floats on it, it means that it has been fermented well.
Sauced bone process:
1, chop the pig spine10kg into large pieces (each piece is about 200g), boil the water, and then blanch the water in the pot to remove blood foam. 2. Take out the bones, drain the water, then put them into a 20kg pot of marinated soup to boil, turn to low heat for 45min, leave the fire and soak them in hot soup for 30min.
Formula 2: Puning bean paste bone-steamed with extra tin foil.
Sauced bone process:
1, first take out 750g of ribs, cut them into 24 pieces, each piece is about 3cm long, wash them with clear water, add 2.5g of white wine, 2 slices of ginger, 2 strips of shallots and 20g of sugar, mix well, then crush 60g of Puning bean paste, and then infiltrate it with sesame paste15g into ribs and mix well.
2. Wash the wok with raw oil, then pour in the ribs, add about 500g of clean water, simmer for about10min on medium fire, then simmer (collect soup) on slow fire for about15min, then spread out the tin foil paper, put the stewed ribs in the tin foil paper respectively, and wrap the tin foil paper into packages.
3. When eating, put the tin foil ribs in a steamer and steam them 10 minutes. When eating, cut the foil paper with scissors in front of the guests. At this time, a bean paste and meat smell fragrant and have a special flavor.