What are the methods of boiling? What are the ingredients for stewing

There are many ways to boil it, and everyone's practice is different, and here is one of the ways to cook lamb liver, first prepare the ingredients:

1 lamb liver, 1/2 onion, 1 tsp vinegar, 3 star anise, 30 peppercorns, 5 slices of ginger, 2 dried chilies, 1 tablespoon salt.

1. Clean the lamb liver with clean water.

2. Blanch the washed lamb liver in a pot with cold water, and skim off when there is foam.

3. Drain the blanched lamb liver.

4. Put 3 star anise, 30 Sichuan peppercorns, 5 slices of ginger and 2 chili peppers into the pot, add water, and cook over low heat for 5 minutes.

5. Then add the lamb liver and cook for another 5 minutes.

6. Add salt and cook for another 2 minutes, soak for half a day after cooking to let it fully absorb the flavor.

7. When eating, you can cut a little shredded onion, add salt and vinegar and mix well.

8. Mix the marinated lamb liver slices and onions well and then put them on a plate.

Ingredients: 10 chicken feet, 5 triangular tofu, 3 fried tofu, 2 squid, 400g Huaishan, 1 chicken leg mushroom, 2 bamboo shoots, 3 garlic, 2 chili peppers, 3 star anise, 1 cinnamon, 2 rock sugar, 5g white pepper powder, 10g thirteen spice powder, 3 small pieces of ginger, 4 spatulas of light soy sauce, 2 spatulas of cooking wine, 1 4 spatulas of oyster sauce, 1 4 spatulas of sesame oil, 5g of sugar, 5g of salt, 3 slices of laurel leaves.

Method: 1. The bamboo shoots are cooked, and the water should not be over the bamboo shoots.

2. Add the fried tofu, boil it, and drain from the pot.

3. Cut the Huaishan hob into pieces, cut the bamboo shoots and chicken leg mushrooms into thick slices, and change the fried tofu into knives.

4. Boil the chicken feet in the water, and remove them after the water is boiled (not too cooked).

5. Cut the nails of the chicken feet and cut them in half for easy flavoring.

6. The seasoning of the big ingredients is all in the pot, anyway, it is a lazy version, and there is no concern about the time.

7. The ingredients are also put into the pot.

8. Boil, boil....Halogen, halogen....Jerking off and masturbating....(Don't forget to flip it from time to time.)

9. About half an hour, the soup is less than 1 3, and it is slowly colored.

Braised fire is a traditional snack in Beijing! The main ingredients are: pork intestines, pork lungs, fried tofu, roasted, garlic juice, bean curd, soy tofu, chili oil, etc.! You can also add: pork belly and other ingredients! It is a popular snack item now.

Braised pork is a famous local traditional snack in Beijing, which is made by putting together roasted, stewed pork intestines and pork lungs and buying a bowl of staple food.

There is also a legend about the boiled meat, it is reported that during the Guangxu period, because the Su meat boiled with pork belly was very expensive, so people used pig's head meat and pig water instead, and after the spread of folk cooking masters, it evolved into the current boiled fire.

Braised and grilled food is very popular among Beijingers, and the most mellow flavor is the small intestine. Because the stew in many places is old soup, some young people may not be used to the taste of old soup, so they can add some boiled water to dilute the taste.

The main ingredients for stewed pork intestines and pork lungs are not very difficult to prepare. First of all, prepare salt, rice wine, vinegar, star anise, cinnamon bark, Sichuan pepper, ginger, bay leaves, dark soy sauce, flour, rock sugar and main ingredients.

The pig intestines are repeatedly washed with salt, rice wine and vinegar, and rinsed with warm water. Put water in the pot and blanch the pork intestines.

In another pot, add boiling water, star anise, cinnamon bark, Sichuan pepper, ginger, green onion, bay leaves, rice wine, tangerine peel, light soy sauce, dark soy sauce, dried chili pepper, etc., bring to a boil over high heat, and marinate the sausage over low heat.

The flour is kneaded into a dough and let go for a while, the dough is rolled out into round slices and cooked. Cut the marinated small intestines, put them in a small pot, and fry them with Pixian bean paste. Then add the pork lungs and tofu to simmer, and finally add the pork intestines to boil.

Pork lungs, large and small intestines, pork belly, baked cakes, fried tofu. Garlic juice, chili oil, vinegar, leek flowers, soy tofu.

1. The boiled ingredients are mainly fired, large intestine, small intestine, pig lungs, and pork belly 2. Boiled and boiled, also known as boiled fire, is a very traditional local snack in Beijing. The history of boiling is still relatively old, which can be traced back to the Guangxu period of the Qing Dynasty. From the very beginning, the royal court dishes have been passed down to the people step by step, and after continuous improvement by masters, they have become famous traditional folk snacks and have been passed down to this day.

3. At the beginning, the boiled ingredients were "Su made meat", but it was eaten in the palace grip or the bureau, and the ** of Su made meat was very expensive, and the ordinary people ** eaten, but because of the deliciousness of this dish, after the transformation of folk cooking masters, the ingredients also became edible ingredients for ordinary people. The current stewed ingredients are mainly fire-burned, large intestine, small intestine, pig lungs, pork belly, plus some fried tofu slices, blood tofu, coriander, and those who like to eat vegetarian dishes can also add some lotus root slices, potatoes and other ingredients. It's so blissful to eat a hot stew in winter.

4. Marinated cooking is to put all the dishes into the ingredients and mix them together and cook for more than half an hour, the meat is rotten but not bad, the taste is very unique, if you like to eat spicy friends, you can add some chili peppers by yourself, because the marinated cooking is Beijing cuisine, which belongs to the northern cuisine, and the taste is light. In fact, the development of braised boiled to this day, there have been some changes in taste, and the geographical area is not only limited to the dough in Beijing, but has developed to all parts of the country with the development of the economy and the flow of population. For example, the first time I ate braised stew, Duan Rang ate it in other places, not in Beijing.

The ingredients and flavors of the stew are also adapted to local conditions, and some changes have been made according to the tastes of different regions, if you want to eat authentic traditional braised snacks, you still have to go to Beijing.

There are fire-boiled, large intestine, small intestine, pork lung, pork belly and other ingredients. Braised boiled is also known as braised fire, which is a very traditional local snack in Beijing. The history of boiling can be traced back to the Guangxu period of the Qing Dynasty.

From the very beginning of the royal court dishes, spread to the people, Xiang Roll has become a famous traditional folk snack after continuous improvement. <

There are fire-boiled, large intestine, small intestine, pork lung, pork belly and other ingredients. Braised boiled is also known as braised fire, which is a very traditional local snack in Beijing. The history of boiling can be traced back to the Guangxu period of the Qing Dynasty.

From the very beginning, the royal court dishes have been passed down to the people, and after continuous improvement, they have become famous traditional folk sedan chairs.

How to prepare the braised vegetables.

Braised chicken feet] Ingredients: 3 kg of fresh chicken feet, cooking wine, soy sauce, ginger, rock sugar, salt, 3 star anise, a pinch of Sichuan pepper, a cinnamon, 2 cloves, a grass fruit, 4 bay leaves, a pinch of cumin, 3 dried chili peppers, and a pinch of tangerine peel.

Method: 1. Wash the chicken feet and cut off the nails. Put it in a pot and add water to simmer, bring to a boil and cook for another 3 minutes, then remove it.

2. Change a pot of water, add ginger slices, soy sauce, salt and seasoning packets, bring to a boil and boil for 30 minutes to make brine.

3. When making brine, add a little oil to the wok, add rock sugar, boil it into sugar and then put it into the chicken feet, stir-fry and color the chicken feet into the brine, and put it in the pot if there is sugar juice.

4. After boiling, turn to low heat and marinate for 20-30 minutes, then turn off the heat and simmer for several hours.

Braised chicken thighs] Ingredients: chicken thighs, ginger, spices, small red dried chili peppers, light soy sauce, salt, sugar, dark soy sauce, cooking wine.

Method: 1. Use a knife to make two cuts on the cleaned chicken legs, put them in clean water to wash them to remove excess blood, and then put them in a pot of boiling water to blanch them and drain them.

2. Add an appropriate amount of boiling water to the pot, release a large spoon of soy sauce, a small spoon of salt, a small spoon of sugar, a small spoon of dark soy sauce, a small spoon of cooking wine, large ingredients, ginger slices, small red peppers, etc., to make a marinade.

3. Put the chicken thighs into the marinade, bring to a boil over high heat, and simmer over low heat for about 40 minutes until the marinade thickens. Soak the marinated chicken thighs in the marinade before eating, so that the taste will be more satisfying.

The simple method of brine is as follows, including ingredients and brine production method:

Marinade formulation:

3 star anise, 1 teaspoon (5ml) cumin, 1 teaspoon (5ml) Sichuan peppercorn, 3 slices of licorice, 1 cinnamon, 1 grass fruit, 1 tangerine peel, 1 tablespoon light soy sauce (15ml), 1 tablespoon dark soy sauce (15ml), appropriate amount of salt, appropriate amount of rock sugar, 1 small piece of fatty pork with skin.

Brine making:

1. Put all spices in gauze or disposable medicine packets, or material boxes.

2. Put water in the pot, add all the ingredients, and bring to a boil.

3. Turn to low heat and cook for about 40 minutes, it is better to leave it overnight, and the taste is stronger.

4. Remove the spice residue and use. The brine can be used repeatedly, the older it is, the more fragrant it is, and the flavor is constantly added according to the situation, and when it is not used for a long time, it can be filtered and stored in the refrigerator or freezer.

5. The brine prepared by the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, an appropriate amount of monosodium glutamate can be added in the initial preparation process of the brine.

The role of brine:

1. Animal raw materials must be blanched first, and then marinated in a marinated pot to make them soft and cooked. Frequent marinating of umami-rich animal raw materials can improve the quality of brine.

2. It is best to use brine for umami raw materials (pork, chicken, duck) and raw materials with strong odor (cattle, sheep, meat, intestines, tripe, etc.) to ensure the quality of marinated products.

3. The brine of braised soybean products is best used once, not reused.

4. Always check the salinity, color, fragrance and brine amount of brine, and add or replace it at any time to ensure the quality of brine.