Sichuan-style pot-stewed vegetables belong to the largest category of five flavors, which are soft, delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of brine and the cooking temperature. There are two kinds of Sichuan-style brine: red brine and white brine, and the flavors of the two kinds of brine are basically the same. The main difference is that the red brine is added with a proper amount of rock sugar color, which is suitable for marinating light-colored raw materials. White brine does not add sugar, which is suitable for marinating dark raw materials (such as beef and mutton).
2, halogen formula
Sichuan-style spiced seasoning 1 package, ginger100g, scallion150g, Shaoxing wine100g, proper amount of refined salt, 20g of cooked vegetable oil, 250g of crystal sugar and 5,000g of clear water. The above ingredients are the dosage of primary brine, and the dosage can be increased or decreased according to the quantity of brine products.
3. Brine production
1), smash the crystal sugar, put vegetable oil and crystal sugar100g on the wok, stir-fry until it melts and turns silver red, and mix with water 250 to control it to a sugar color.
2) Mix 5,000 grams of clean water into the pot, add ginger, onion, salt, crystal sugar, Shaoxing wine, sugar color (to make the soup light reddish brown) and spice bag, and cook with low fire (about 1 hour) until the fragrance overflows, and the brine will be prepared for use.
3) The wrapped spice bag can be left for cooking next time, and the boiled brine can be used continuously. After each cooking, the impurity foam is removed and the floating oil is skimmed. After the clean brine is boiled with salt, the brine is put into a ceramic brine tank for preservation.
4) When the brine is marinated for the next time, pour the brine into the pot and put it into the last spice bag for cooking. If the spice bag has been boiled for many times and the brine becomes turbid and feels tasteless, it should be replaced with a new spice bag and brine to maintain the quality of the brine.
4, the role of brine
1), animal raw materials must be blanched first, and then marinated in a pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with full flavor.
2) It is best to use bittern separately for raw materials with fresh flavor (pork, chicken and duck) and raw materials with heavy odor (cattle, sheep, meat, sausage and belly, etc.) to ensure the quality of the bittern products.
3) It is best to use the brine of halogen bean products once, and don't reuse it.
4), often check the brine salinity, color, fragrance and brine quantity, and supplement or replace at any time, to ensure the quality of brine.
5, brine storage
Bittern should always be filtered out of impurities to ensure cleanliness and hygiene. When stored, it should be boiled to remove excessive grease. It should be kept in a ceramic cylinder or enamel bucket (basin). If it is not used for a long time, it should also be boiled frequently before storage.
6, raw material processing and marinating method
1), raw material processing: wash and blanch the raw materials (all kinds of vegetarian food) and meat to remove fishy smell, and cut into pieces (generally, the whole meat with large volume is cut into pieces weighing about 200 grams). Small foods such as heart and liver, belly intestines, chicken and duck gizzards, wings, hoofs and paws, duck and goose head and neck do not need to be cut into pieces. The blanching time should be determined according to the texture of the raw materials. For raw materials with good umami taste and light odor, blanching should be done to remove the fishy smell, which can be taken out and put into the halogen pot. Raw materials with strong odor, such as beef, mutton, belly, intestines, etc., are cooked until cooked (soaked 15 minutes) and then fished into the halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.
2) Marinating method: put the raw materials into a marinating pot, the marinade should submerge the raw materials, boil over high fire to remove floating foam, and simmer over low fire until it is mature or cooked. It is necessary to master the heat flexibly according to the old and tender texture of the raw materials. Usually, marinate in a brine pot with a temperature of 95℃ for about 40 minutes, taking the softness of the pot as the degree, which is the finished product.
7. How to eat halogen products
Halogen products can be eaten hot or cold. When eating, they can be drenched with a little marinade or mixed with soy sauce, fresh soup, monosodium glutamate and sesame oil. Those who like spicy food can also sprinkle some pepper noodles and pepper noodles. Common braised dishes are: braised beef, braised goose, braised chicken and duck, braised chicken and duck wings, braised duck gizzard, braised pork intestines, etc.
8, the second fresh method of halogen products
Secondary freshness: In order to reduce the loss, the stewed vegetables that are not sold out on the same day, which are not deteriorated, reported as loss and do not meet the requirements, and are not sold well the next day, are processed again and then sold. Generally, white brine can be used for the second marination, and the time is to cook thoroughly. Remember to sell it first when selling. Pot-stewed vegetables have their own characteristics. After many times of cooking and heating, pot-stewed vegetables will become darker and darker, and the sales will become worse. Under normal circumstances, in order to keep the freshness of brine products, brine juice should be added to the tray when selling, and the sales staff should often turn over to maintain the freshness.