Recipes and practices for cooked food, top secret recipes for making cooked food

1) Pickling: after pretreatment of various raw materials. Wash the ingredients to be salted and set aside.

Take 20 catties of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, peppercorns and thyme need to be boiled with water to make the fragrance and poured into the marinating tank), add the washed raw materials for pickling.

Bulky (chicken, duck, beef, rabbit, quail, hooves, etc.) marinating time: 0 20 degrees in winter, marinate for about 12 hours, spring 20 30 degrees, marinate for about 8 hours, summer 30 40 degrees, marinate for about 6 hours.

Pickling of small pieces (wing tips, wing roots, chicken feet, chicken gizzards, etc.): wash with water first, add an appropriate amount of salt to marinate. It is marinated for about 8 hours in winter, about 4 hours in spring, and about 2 hours in summer.

Pickling of duck head, duck neck, duck wings, duck paws, duck gizzards, etc.: clean it first, add an appropriate amount of water, add salt, add sodium nitrite (add 1 gram in 10 kg of water, loose, reddening and shorten the marinating time, the amount of addition can not be exceeded, otherwise poisoning will occur) for pickling, marinating for about 24 hours in winter, about 12 hours in spring, and 5 to 6 hours in summer.

The intestines and belly do not need to be marinated, and the water can be marinated after cleaning.

Chicken feet are trimmed and washed, marinated for 2 hours, fried in 150 degree oil for 20 seconds, and then marinated.

2) Drain: Raw materials that are difficult to taste need to be drained before being put into the brine pot. Boil in boiling water for 10 to 15 minutes, boil to remove the smell of blood and rinse with water.

Chickens, ducks, geese, beef, duck heads, duck necks, etc. need to be watered. All small pieces do not need to be watered, and can be rinsed directly with water after pickling. It is advisable to control the raw material effluent at the degree of raw and rigid ripeness, and it should not be overripe to prevent the loss of fresh flavor.

3) Marinated (take 30 kg of raw materials as an example):

Put the washed raw materials into the braised soup pot, add 200 grams of rice wine, 4 grams of super umami king, 5 grams of Bobang sauce Xiangwang spices, 3 grams of Bobang 8610 chicken paste, salt discretion, boil for 5 10 minutes and then pick up and check, and re-put it into the brine pot to marinate if it is not completely marinated, until it is marinated. Then, put the marinated semi-finished product into the brine that has been stopped and soak it for 10 to 15 minutes, and then remove it.

4) Coloring: Take an appropriate amount of maltose and a small amount of water on the fire and boil 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.

5) How to store braised vegetables:

Pack the braised vegetables in a plastic bag, put them in the refrigerator (note that they cannot be mixed with raw meal), and take out a layer of oil with 6 7 percent open and brush it with a brush the next day, and then brush it with a layer of sesame oil.

Ingredients: 100 grams of dried chili pepper and green onion, 50 grams of ginger, 30 grams of star anise, 10 grams of Sichuan pepper, Kaempfera, cinnamon, cumin, grass fruit, sand kernels, 5 grams of cloves, grass cardamom, and grass grass, 200 grams of sugar, 50 grams of dark soy sauce, 10 grams of refined salt, 5000 grams of fresh soup, 1500 grams of vegetable oil and refined oil.

Here's how to make cooked food:

1. Remove the seeds of the dried chili peppers and cut them into knots, break the ginger, cut the green onions into sections, and remove the seeds of the grass fruits; Put star anise, cinnamon, grass fruit, cloves, sand kernels, and grass into a pot together, soak them in water for 10 hours, remove and drain the water; Mix the fresh soup into the brine pot and bring to a boil for later use.

2. Pour 1000 grams of mixed oil into the wok over low heat and cook until it is hot, soak the soaked spices and cumin, kaempfer and grass cardamom together in the plum spine pot and fry them over low heat for about 30 minutes.

3. Put the pot on the heat, add the remaining mixed oil and burn until it is hot, add ginger pieces and green onion segments and stir-fry until fragrant, add dried chili peppers and peppercorns, and fry them over low heat until the oil is red and bright and spicy.

4. Put refined salt, dark soy sauce and sugar in the brine pot to keep the marinade boiling in the pot and boil for 4 hours.

Smoked sauce, filling, brine teaching content: 1. Preparation and storage technology of sauce jars.

Second, cooked food smoking technology.

3. Recipe for secret canned products (practical operation).

Fourth, the secret brine soup can preparation (practical operation).

5. Explanation of filling formula (practical operation) and operation technology.

6. Smoked sauce: elbows, pork ribs, pork knuckles, tendon meat, chicken wings, chicken racks, chicken necks, pork belly, tofu rolls, etc.

Brine: goose head, goose wings, pork belly, large intestine, tofu, eggs, money belly, foie gras, pig heart, etc.

Canned: powder sausage, meat sausage, wine sausage, pine nut tripe, golden silk roll, Luohan tripe, dry sausage, etc.

It depends on what kind of cooked food you make. If it is brine. There are many kinds of them. There are Guangdong marinade, Sichuan marinade, Hunan marinade, northern marinade, and dozens of kinds of edible spices must be prepared, and the fragrance is cooked together in the broth to make a marinated soup.

Wash the meat and other foods you want to cook, put them in the broth, and cook them.

There are dozens of spices, star anise, cinnamon, bay leaves, cumin, grass fruit, etc.

You can learn how to make cooked food at Taste Shop.

How to make cooked food:

1. Prepare the seasonings for boiling brine: green onion ginger, cinnamon, Sichuan pepper, nutmeg, grass fruit, cloves, cumin, tangerine peel, dried chili, bay leaves, nutmeg, rock sugar.

2. Wrap relatively small medicinal materials, such as cumin, peppercorns, cloves, tangerine peel, etc., in clean gauze.

3. Add water to the pot, add all the herbs, add all the seasonings and bring to a boil over high heat, change to low heat and cook slowly.

4. Process the pork when boiling the brine, wash the pork and cut it into large pieces.

5. Put the cut pork pieces into a boil in a little cold water, boil the blood, and wash off the foam attached to the meat pieces with warm water.

6. Put it in the boiled brine and add a small bowl of dark soy sauce.

7. Add a small bowl of light soy sauce and cooking wine.

8. After boiling on high heat, change to low heat and simmer for 1 hour, when the thickest part of the meat can be pierced with chopsticks, add three tablespoons of salt.

9. Close the lid and simmer again for 30 minutes.

There are many places to teach cooked food formulas, I don't know what cooked food recipes you want to learn, whether it is smoked cooked food recipes, or sauce marinated cooked food recipes, go to Lou National Cooked Food to learn it! Not only does it teach you the recipe for cooked food, but it also tastes good.

One: spicy hot bowl spicy hot, bone broth spicy hot, hot pot spicy hot, casserole spicy hot, skewer fragrant spicy hot, cold pot spicy hot, spicy mix, all kinds of small ingredients.

2: Cross-bridge rice noodles Traditional cross-bridge rice noodles, local chicken rice noodles, chrysanthemum rice noodles, eel rice noodles, and small pot rice noodles.

Three: barbecue beef and mutton skewers, lamb trotters, lamb legs, tendons, pork ribs, pig trotters, chicken racks, chicken heads, chicken feet, chicken gizzards, chicken wings, prawns, silkworm pupa, grilled saury, capelin, mentai fish, squid, cockles, all kinds of vegetables.

Six: fried chicken racks, chicken cutlets, steaks, chicken thighs, boneless chicken fillets, fried chicken nuggets, various meat skewers, meatballs, vegetables and fruits, sausages, bone and meat connections, etc.

Seven: cooked cold dishes Wenzhou hillbilly cooked food of a full set of technology, roast chicken, smoked rabbit, crispy duck, tomato sauce fish, beef and mutton, dog meat marinated, a variety of vegetables of cold dishes.

Eight: sausages Tenderloin sausage, pork rib sausage, farmhouse sausage, cumin sausage, roasted garlic sausage, egg sausage, hillbilly sausage, beef sausage, corn sausage, etc.

Nine: Steamed buns Kung Fu steamed buns, Tianjin steamed buns, soup dumplings, fried buns, halal steamed buns, and a variety of meat stuffing and vegetarian stuffing practices.

10: Breakfast traditional fritters, Yonghe fritters, fried oil cakes, xiaolongbao, tofu brain, soybean milk, braised eggs, wontons, egg soup, various porridges.

11: Staple pastry steamed bread, flower rolls, hemp balls, glutinous rice cakes, sugar triangles, bean paste buns, flatbreads, pies, shortbreads, mille-feuille cakes, finger cakes, scallion pancakes, wraps, shortbread cakes, pumpkin pies, potato cakes, etc.

Twelve: Old Beijing Baked Cakes Sesame Sauce Baked Cakes, Pretzel Baked Cakes, Salty Baked Cakes, Sugar Baked Cakes, Sugar Shortbreads, Sugar Burnt Cakes, Jujube Paste Baked Cakes, Bean Paste Baked Cakes, Five Kernel Baked Cakes, Jam Baked Cakes.

13: Potato flour Spicy potato flour, three fresh potato flour, mushroom chicken nuggets potato flour, pork ribs potato flour, fat intestine potato flour, beef potato flour and vermicelli making.

Fourteen: cold drinks Ice cream, ice porridge, shaved ice, milk tea, hot and cold drinks, juice, jelly, cheese, milkshake, coffee, pudding, chocolate, freshly brewed yogurt, double skin milk, almond tofu, etc. 16: snacks Hot and sour noodles, cold skin, meat sandwich buns, boiled fire, donkey meat fire, egg scramble, ramen, knife-cut noodles, plate noodles, stewed noodles, dandan noodles, North Korean cold noodles, tenderloin meatloaf, slag cake, Tujia fragrant sauce cake, mille-feuille twist, exquisite duck neck, Xianghe meatloaf, Shanxian sheep soup, pancakes, egg burgers, fragrant tofu, Duck blood vermicelli soup.

Ingredients: half a pork knuckle.

Excipients: 1 and a half tablespoons of fish sauce, appropriate amount of oyster sauce, appropriate amount of cumin powder, appropriate amount of black pepper 1, spread kitchen paper towels on the bottom of the plate to absorb the excess water and oil of the pig's feet.

2. Put it in the baking net, put it in the preheated oven, and bake at 180 degrees on the upper heat and 150 degrees on the lower heat for 30 minutes.

3. It is really stable to clip it out with a heat-insulating clip, and there is no need to use heat-insulating gloves anymore (no need to break the cost because the gloves will become moldy and baked).

4. Brush with oil and fish sauce and bake for 35 minutes.

5. Remove the grill net and sprinkle in the black pepper.

6. Sprinkle with cumin powder.

7. It's time to serve.

The production method of Sichuan braised vegetables, the practice of Sichuan braised vegetables, the recipe for making braised vegetables, and the recipe of Sichuan braised vegetables 0

Ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempfera, 20 grams of Sichuan pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of good ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red peppers, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: The grass fruit is cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is cut into sections.

Put star anise, cinnamon, tangerine peel, cloves, kaempfera, pepper, fennel, bay leaves, grass fruit, ginger, licorice, and dried red pepper into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, green onion knot, ginger pieces, flakes of sugar, rice wine, soy sauce, sugar, refined salt, cooked peanut oil, monosodium glutamate, and bone broth into the brine pot and mix thoroughly.

If you want to do a good braised dish, you still have to find one, a good braised vegetable master learns the technique, and you can make delicious braised vegetables with your hands and feet. Sichuan's century-old "Wanchun pickled vegetables" has a history of more than 100 years. And Master Liu, the representative of "Wanchun Braised Vegetables", "Xiangyafang", is transmitting the braised vegetable technology.

The famous Sichuan "Wanchun pickled vegetables" has a history of hundreds of years, it was founded by the father and son of Zhou Ze, a bureaucrat in the late Qing Dynasty and the early Republic of China, it is a collection of many local pickled vegetables and cooked to make a boutique family banquet pickled vegetables, the legend is that to the New Year's holiday, the Zhou Mansion of Wanchun can only taste the delicious pickled vegetables when entertaining relatives and friends to set up a family banquet.

Since the inheritance of the orthodox Wanchun braised vegetable technology, Master Liu has been collecting, summarizing, teaching, researching and developing the braised vegetable technology, and the collection of hundreds of lo-mei has made the "Xiangyafang" lo-mei technology more exquisite and more varied.

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