First, the origin and development of pot-stewed vegetables:
Pot-stewed vegetables originated in ancient China and can be traced back to the Spring and Autumn Period and the Warring States Period. Its production method is simple and delicious, and it has gradually spread throughout the country. The production of pot-stewed vegetables pays attention to temperature, ingredients and seasoning. Potted vegetables in different regions have their own characteristics due to different regions, cultures and tastes.
Second, the types and characteristics of pot-stewed vegetables:
Braised pork: Braised pork is a classic in braised dishes, including pork belly, pig's trotters, etc. It is usually stewed slowly with soy sauce, pepper, star anise, fragrant leaves and other seasonings, with fresh and tender meat and rich flavor.
Braised duck: Braised duck is a popular braised dish, usually made of wild duck or domestic duck, which is full of flavor and tender and juicy meat.
Braised pigeon: Braised pigeon is a high-grade stewed dish. The pigeon meat is tender and tender, and it is more delicious after being marinated.
Marinated tofu: marinated tofu is a kind of marinated dish suitable for vegetarians. Tofu absorbs the delicious marinated juice and tastes fresh and tender.
Braised eggs: Braised eggs are a kind of convenient braised dishes, usually eggs or duck eggs, which are cooked and tasted.
Third, the production process of pot-stewed vegetables:
The production of pot-stewed vegetables needs to master unique cooking and seasoning skills. The general steps include:
Material selection: choose fresh and delicious meat or tofu as the main ingredient.
Blanching: Blanch the main ingredients to remove blood, so as to make the meat more tender.
Marinating: To make brine, soy sauce, pepper, star anise, fragrant leaves and other spices are usually used, and the marinating time needs to be long enough for the seasoning to fully penetrate into the ingredients.
Slow stewing: Put the main ingredients into the brine and stew it slowly, so that the ingredients can fully absorb the taste of the marinade.
Cooling: after cooking, it is best to leave it for a period of time, so that the ingredients can better absorb the taste of brine and increase the deliciousness.
Fourth, the training of pot-stewed vegetables:
In view of the important position of pot-stewed dishes in China's catering culture, catering training institutions in various places have provided relevant training on pot-stewed dishes. These trainings usually include the basic production technology of marinated vegetables, the collocation of condiments, the decoration and setting of marinated vegetables. Through training, students can learn the skills of making traditional pot-stewed dishes, understand the characteristics of pot-stewed dishes in different regions and develop innovative pot-stewed dishes.