Seasoning recipe for stewed dishes
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Everyone knows that braised dishes are delicious. Their unique flavor and rich nutritional value have won diners' praise. The reason why stewed dishes are so popular among people is because of their special seasoning formula. The brine for braised dishes is very important, and it is the most important step in successfully making delicious and authentic braised dishes. The reason why braised dishes look attractive in color is closely related to the method of coloring them. 1. Preparation of brine 1. Put the brine ingredients into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook bone soup with chicken bones or pork bones first. The method is: take 5 jin of pork bones and add 10 jin of water, simmer over low heat for 5-8 hours, then remove the bones and put them into the marinade bag, add water to 50 jin, add appropriate amounts of scorching pepper, Sichuan pepper, and ginger, bring to a boil, and simmer over low heat for about 1.5 hours until the aroma overflows. 2. Preparation of sugar color: Put 1.5 liang of salad oil into a pot and heat it over low heat. Add 2 liang of white sugar and stir-fry until it turns dark red and just starts to bubble. Immediately add 0.5 jin of water to make sugar color. Add 30-50 kilograms of water to the above-prepared marinade, which can marinate 70-80 kilograms of raw materials. In this case, the marinade bag should be replaced. 2. Pickling 1. Pickling method for large piecesFirst, wash the above ingredients and set aside. Take 20 jin of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, 750 grams of salt, and add the washed ingredients for marinating. Pickling time: in winter when the temperature is 0-20 degrees, pickle for about 24 hours; in spring when the temperature is 20-30 degrees, pickle for about 12 hours; in summer when the temperature is 30-40 degrees, pickle for about 5-6 hours. Fresh ingredients such as pig's trotters and pork belly can be braised directly. 2. Small-piece pickling method Wash it with water first, then add appropriate amount of salt to marinate it. Marinate for about 8 hours in winter, about 4 hours in spring, and about 2 hours in summer. The intestines and tripe do not need to be marinated. After cleaning, draining out of water, they can be braised. The pickling water needs to be salty and must be changed every day and cannot be reused. 3. Ingredients that are difficult to season need to be drained before being put into the braising pot. Boil in boiling water for 10-15 minutes to remove the bloody smell, then rinse with clean water. Chickens, ducks, geese, duck necks, etc. need to be taken out of the water. All small pieces do not need to be drained, just rinse with clean water after pickling. 4. Braising 1. Seasoning: Add 2 taels of MSG and salt (slightly salty, so salty that it tastes bitter) to every 50 jin of brine. 2. Braising: add raw materials, cooking wine, sugar color, cook on high heat first, then on low heat for 30-50 minutes. After 30 minutes, add the three old ingredients (chicken powder, chicken paste, super umami king), cook for 5-10 minutes, then pick up everything and check. Put those that are not fully braised back into the braising pot and braise until they are done. Then, put the braised semi-finished products into the brine that has been turned off and soak for 10-15 minutes before taking them out. 3. Coloring: Take an appropriate amount of maltose and add a small amount of water, put it on the fire and boil it over low heat, add an appropriate amount of sunset yellow, adjust the color to golden yellow, and then use a brush to evenly brush a layer on the surface of chicken, duck, etc. |
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