What is the recipe for pickled vegetables seasoning, and what are the recipes for pickled vegetables

You can go to a professional training institution to find out.

When making the recipe for braised vegetables, the first principle to follow is to determine the taste, determine the main spices needed for the ingredients, and then determine the auxiliary materials, which are classified below to illustrate:

1.Pork is usually the main spice of pork: star anise + cinnamon + nutmeg + good ginger + sand kernels, auxiliary spices add cloves, pepper, licorice, white buttons, tangerine peel, grass fruit, cumin, bay leaves, angelica, kaempfera, coriander seeds, etc., 2

Beef mainly. Spice star anise + cinnamon + cumin, auxiliary spices add nutmeg, grass cole, tangerine peel, Bibo, licorice, woody, grass fruit, grass grass, etc., 3Chicken.

The main spice star anise + angelica angelica + cinnamon + good ginger, auxiliary spices add white cardamom, grass fruit, tangerine peel, grass coar, cumin, angelica, kaempfera, etc.

4.Duck meat. The main spice star anise + cinnamon + angelica + white button, auxiliary spices herb fruit, nutmeg, cloves, coriander seeds, cumin, ginger, jatamansi, spirit grass, etc., 5

Lamb. The main spice Angelica Angelica + white button + cumin + Sichuan pepper, auxiliary spices plus cumin, grass fruit, kaempafer, sand kernel, ginger, bay leaves, etc.

6.Aquatic products. The main spice is nutmeg + star anise + pepper + bay leaf, and the auxiliary spices are added with sand kernels, coriander seeds, cloves, citronella, tangerine peel, angelica, kaempfera, jatamansi, etc.

In a group of recipes, when determining the main ingredients, three conditions need to be met for the marinated ingredients: first, the flavor enhancement effect is the most obvious, the second is the most prominent effect of removing odor and difference, and the third is the most outstanding flavor ability. To become an excipient in a formulation, two conditions need to be met:

First, it can further assist the main ingredient to play the role of removing odor and difference, and secondly, the taste and aroma presented by the main ingredient are consistent with the overall flavor type of the flavor of braised vegetables. In our practical application, as long as we understand the taste characteristics of various spices, the ingredients used and the general dosage, etc., we can match the appropriate spice formula. With this basic framework, then we can add some other auxiliary spices according to the characteristics of the ingredients, however, the variety does not need too much, generally for household use, 12-15 kinds of spices can be, if you open a store, because the amount of marinade is larger, it can be increased to 18-24 kinds, under normal circumstances, for every 100 catties of brine, the proportion of spices used is 2 catties, which is a more standard dosage.

When ingredients, the simple method is to match according to the ratio of main 2 auxiliary 1, that is, the auxiliary spice is half of the main spice.

If you want to make delicious braised vegetables, you rely on a pot of good braised soup, and the preparation of braised soup involves the ratio of spices, the traditional five spices used in the basic spices are 5 kinds, star anise, cinnamon, cumin, cloves and peppercorns, and the commercial version of the recipe generally uses more than 20 or more spices.

Preparation and recipe of braised vegetables:

1. Brine production:

Put the marinade into a gauze bag, tie the bag tightly, if there is no old brine, you need to use chicken bones and pork bones to cook bone broth first. The method is: take 5 catties.

Add 10 pounds of water to the bones (the bones need to be rinsed for 1 hour to remove blood, clean and knock off) and boil over low heat for 5 to 8 hours and then remove the bones.

Put the head into the marinade bag, add water to 50 catties, add an appropriate amount of pepper, pepper and ginger, boil it for about an hour on low heat, and the fragrance overflows as appropriate.

Use sugar color (see below for preparation method) to adjust the color of the marinade, then add 250 grams of cooking wine, salt, sugar, and an appropriate amount of monosodium glutamate.

Sugar color preparation method: Put the salad oil into a pot and heat it over low heat, add 2 taels of sugar and stir-fry until it is dark red and just white bubbles, and immediately add water.

Jin is sugar color. The above preparation of brine material with water 30 50 kilograms, can halogen raw materials 70 80 kilograms, should be replaced with the marinade package.

2. Pickling: raw materials to be pickled:

The pickling method of large pieces, chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hooves, etc., are collectively referred to as large pieces. First of all, wash the above ingredients.

Net standby. Take 20 catties of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, peppercorns and thyme are needed.

Around 20 to 30 degrees in the spring, marinate for about 12 hours, and in the summer at 30 to 40 degrees, marinate for about 5 to 6 hours. Hoof flowers, pork belly, etc. fresh.

The material can be marinated directly.

1. The ingredients of braised vegetables include star anise, Sichuan pepper, chili, fennel, cumin, cinnamon, cloves, ginger, green onions, cooking wine, soy sauce, salt, sugar, monosodium glutamate, liquor, old hen, old duck, stick bones and so on.

2. Braised vegetables are the general name of cold food dishes in cooking, and they are familiar home cooking dishes in various regions. Sichuan-style braised vegetables belong to the largest category of five-flavor types, which has the characteristics of baba, soft, delicious and fragrant, suitable for all ages, clean and hygienic, long storage time, and easy to carry and eat. The key to the production of braised vegetables is to prepare the brine, and there are two kinds of Sichuan-style brine: red brine and white brine, and the flavor of the two types of brine is basically the same.

The main difference is that there is an appropriate amount of rock sugar sugar color added to the red brine, which is suitable for marinating light-colored raw materials. There is no sugar color in the white marinade, which is suitable for marinating dark raw materials (such as beef and mutton).

Recipe for marinated vegetable ingredients:

Recipe 1: 10 grams of star anise, 3 grams of galangal, 5 grams of cinnamon, 15 grams of cumin, 5 grams of grass fruit, 1 cloves, 10 grams of Sichuan pepper (optional), corresponding to 10 catties of fresh soup, can be marinated 10 catties of dishes.

Recipe 2: 5 grams of star anise, 2 grams of white pepper, 5 grams of Sichuan pepper, 10 grams of cumin, 2 grams of cinnamon, 8 grams of grass fruit, 1 cloves, corresponding to 8 catties of fresh soup, can be marinated 8 catties of dishes.

Tips for making braised vegetables:

1. Choose the ingredients.

Buy ingredients, such as duck neck, chicken feet, pig face, large intestine, offal and other ingredients, try to choose fresh, be sure not to touch the semi-finished product, that is, the kind after the merchant blanched, no matter how cheap it is, don't buy it, go home and just deal with the smell, it is a trouble, if you want to buy semi-finished products conveniently, it will definitely affect the taste.

2. Blanch. After marinating, the ingredients need to be blanched, skimming off the foam, removing the bloody smell and impurities, tips to pay attention to, must be cold water pot, so that the blood in the pores of the meat, seep out faster, once the meat skin encounters high temperature, it will shrink rapidly, so that the dirt in the pores can not be discharged.

3. Cool down. After boiling for a few minutes, skim off the foam, quickly take out the cold water, don't underestimate this action, it can have two meanings, the first can rinse off the foam, the second can reduce the temperature, so that the meat can be quickly cold and solidified, and when you cut it later, it will not be easy to scatter.