What details should I pay attention to when making braised vegetables? What should novices pay atten

The first is the purchase of ingredients, which must be fresh. The meat is best free-range pigs, cattle, sheep, chickens, ducks, etc., and the eggs are best free-range eggs. As for other dishes that can be marinated, it must be fresh, the best seasonal dishes.

The second is the recipe of lo-mei, which can be prepared according to personal preferences, sweet and hemp spices, so the taste of star anise, cinnamon, pepper, soy sauce, salt, etc. is different from the different amounts. If it's just for the general taste, then all the ingredients are in moderation, according to the normal proportions. In the end, I think it's a matter of time and heat for marinating.

Be careful not to cook it all the time over the fire, the meat will get old, after putting cold water in it, turn it off after three minutes of boiling, and then let the ingredients soak in the brine, and it is best to eat it the next day. Of course, you still have to warm it up before you eat it the next day.

Because we own a gourmet restaurant at home, I still have a lot of research on making braised vegetables. The details to be paid attention to in making braised vegetables are the processing of raw materials, and the meat raw materials are basically fishy.

Pork raw materials must first be burned with a grill gun, and the skin is charred, and the sweat glands are destroyed, only in this way the processed raw materials have no hairy smell. Finally, it is pickled, which can be salted for more than 6 hours by adding 10 to 20 grams of salt per 500 grams of raw materials. Directly marinated in the pot, a large number of fishy substances will be brought into the old soup, making the old soup muddy and fishy.

Know the amount of marinade. Wrap the spices and spices with clean gauze and tie them well, not too tight, and should be slightly loose. After the spice bag is bandaged, it should be soaked in boiling water for half an hour before use, so that the purpose of the chess is to remove grit and reduce the smell of medicine.

The color of sugar should be added in batches to avoid damage to the soup. It is advisable to make the marinated food golden brown. When boiling the original soup with chicken bones and pig copper bones, use low heat to avoid high heat and soup soup.

Replace the spice bag at the right time.

The most important thing to pay attention to is to take good care of your brine, which is the old soup! In spring and summer, it must be boiled once after the goods are finished. Boil again in the evening.

Autumn and winter. After making the goods, you can boil them once. Can't be covered.

It is better to cover it with gauze. Regular maintenance of the brine, the brine is divided into four layers. The top layer is an oil stain.

The second layer is blood foam, the third layer is brine, and the bottom is impurities, which should be cleaned regularly. Be sure to bring to a boil after cleaning.

A good brine pot can be used for hundreds of years, how to ensure that the brine in the brine pot will not become sour and spoiled, it should be boiled once in two to three days in winter, and boiled every day in summer, and the cold brine must not be stirred, because the top oil can protect the brine, and the brine is most afraid of seeing everything related to flour, usually placed in a cool and ventilated place, where children are not easy to touch.

Stir-fry the sugar color, ** put in the pot according to the size of the pot to determine the amount of sugar, generally 300-500 grams, put brown sugar in a cold pot and stir-fry over low heat until the sugar is completely melted. Wait until the syrup is reddish-brown, remove from the heat, and put in a container for later use.

Attention points when marinating, pay attention to the raw material marinating time, to see whether the raw materials have been marinated in place; Pay attention to the heat, generally marinate the raw materials, boil them over high heat and then turn to low heat to marinate after the raw materials are put into the pot.

Brine preservation? First, it is necessary to boil it every day.

Second, clean up the slag.

Thirdly, the brine bucket should not be placed directly on the floor, it is better to put it on the bench.

Fourth, different types of raw materials for halogen are separately browned.

Fifth, try not to put onions in marinating.

Braised soup is the soul of braised vegetables, and the taste of braised soup directly affects the taste of braised vegetables. And the color and aroma of the braised vegetables are to increase the appetite and the feeling of fascination. When marinating, with a good recipe (spices + seasonings), add three ratios (water:

Ingredients: seasoning) dissolves into one. Pay attention to the care of braised soup and the hygiene of braised vegetables, and take high-quality ingredients, spices, seasonings and fresh braised vegetables as the first choice.

Make sure that the marinated vegetables are full of color and flavor.

Novices have no experience in making braised vegetables, so the initial learning depends on the standard quantification, and the amount of material can be cut according to the standard formula, and the experience of making braised vegetables can be slowly summarized from it. At this time, an authentic standard recipe is particularly important, now making braised vegetables is not like the previous traditional teaching, not how the master teaches how to do it, the consequence of this is that the material can not be standardized, and the taste is different every time, which is not the best way for novices.

Selection of materials: Freshly fished braised vegetables should choose suitable raw materials for flavor, and most of the raw materials on the market are: chicken feet, chicken tips, chicken wings, duck feet, etc.

If it doesn't taste good, is there a way? Naturally, there is, and the important thing is to cut the raw materials into pieces with a knife, such as beef, pig fat sausage, pig trotters, etc.

As a novice, I think you can consult some more mature brands, such as not *laoshen, which is very good.

First, the key precautions for doing a good job of braised vegetables:

1. The configuration of brine is the most complex part of the braised vegetable production process, and each master has an exclusive recipe and proportion. In addition to the common rock sugar, star anise, cinnamon, fennel, sannai, cardamom, grass fruit, cloves, bay leaves, in addition to the common rock sugar, star anise, cinnamon, fennel, grass fruit, cloves, bay leaves, nuts and lemongrass are added to add aroma.

2. In order to ensure the color of the marinated vegetables, add freshly fried sugar color every time they are marinated.

3. Another key is to master the heat, the taste and ripeness are the most difficult to master, it is recommended not to be too old when blanching for the first time, in order to remove the blood and water as the principle.

Second, the way to make braised vegetables delicious:

1. The preparation of braised vegetables is a delicious way to make braised vegetables, 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 10 grams of librize, 10 grams of Sannai, 3 5 grams of Gansiao, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 15 grams of cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

2. For the preparation of color, the large rock sugar is first roasted on the fire, then gently crushed on the cutting board, and then put it into the pot with refined oil, fried over low heat until it is dark red, mixed with 500 grams of boiling water and stirred well, that is, it becomes a sugar color.

3. Pork products, generally marinated to 7 mature after soaking for two hours, visceral ingredients soaked for a longer time, can reach several hours, poultry skin is easy to break, generally soaked for an hour is enough, different types of meat products have different fishy smells, it is best to marinate separately, and the taste does not affect each other.

In general, there are indeed a lot of points to pay attention to when making braised vegetables, if you have never been exposed to this aspect before, it is best to find a formal institution to train, or find a master to learn, which is more reliable.

The most important thing to pay attention to is the proportion of seasoning of marinated vegetables, and at the same time, we should also pay attention to the cooking method of marinated vegetables, and we should also pay attention to the strength of stir-frying, and we should also pay attention to the proportion of some cooking wines, and we should also pay attention to the taste and pattern of dishes.

It is necessary to pay attention to the preparation of brine, meat and vegetable distinction, size distinction, taste distinction, category distinction, etc., which need to be paid attention to.

The most important thing to pay attention to is the marinating time, which is about 10 days or so, and the time is too short to be suitable.

Summary. Hello、What do you need to pay attention to in braised vegetables1.As an investor, you must fully consider and analyze the market, clarify the business direction of your store, and meet the taste needs of surrounding consumers.

2.It is necessary to pay attention to the location of the store, and try to choose the store in a location with a relatively concentrated population and a relatively large amount, such as residential areas, food cities and other places. 3.

It is necessary to pay attention to the production method of braised vegetables and the selection of raw materials, each ingredient selection has its own standards, providing consumers with a diverse, affordable and healthy tasting experience. 4.It is also necessary to pay attention to the decoration design style of the store, and the decoration of the braised vegetable restaurant pays attention to the simple atmosphere, giving consumers a comfortable tasting experience.

Hello, what do you need to pay attention to in the book of braised vegetables1To run a braised vegetable shop, you first need to pay attention to the problem of the business direction of the store, as an investor, you must fully consider and analyze the market, clarify the business direction of your store, and meet the taste needs of the surrounding consumers. 2.

It is necessary to pay attention to the location of the store, and try to choose the store in a location with a relatively concentrated population and a relatively large amount, such as residential areas, food cities and other places. 3.It is necessary to pay attention to the production method and raw material selection of braised vegetables, each ingredient selection has its own standards, providing consumers with a diverse, affordable and healthy tasting experience.

4.It is also necessary to pay attention to the decoration design style of the store, and the decoration of the braised vegetable restaurant pays attention to the simple atmosphere, giving consumers a comfortable tasting experience.

You need to pay attention to the heat of the marinated vegetables, not too big, and use slow fire to marinate the empty spring, which can make the marinated vegetables more flavorfulGenerally, the brine is not flavored, because the umami of the brine is relatively sufficient, if people think that the fresh air is not enough, you can also add some monosodium glutamate to flavor it in an appropriate amount.

Summary. Hello Qinxiaodu for you to inquire, pickled vegetables precautions: 1, the pickled vegetables should be fragrant, all rely on the old soup.

The new brine will always be a little worse in terms of aroma, because the aroma of the brine is formed by the mixed fermentation of a variety of spices and animal proteins. If there is no old soup, the fermentation is not enough, and all the aromas are not enough. You can prepare a pot of brine in advance, and marinate it several times.

The fragrance will naturally form 2. Old soup and marinated vegetables, remember not to put cold water with the marinated soup, because the fragrance and marinade in the old soup are from some animal proteins that are melted into the brine. Cold water will cause the animal protein to coagulate again. So that the old brine before is in vain.

The soup should be mixed with warm water. 3. The color of the marinated vegetables, it is best not to use soy sauce directly to adjust the color of the marinated vegetables, because the color of the soy sauce will make the marinated vegetables black. The color is good when it comes out of the pan, and it turns black after a while.

It is best to use sugar color to adjust the color of the pickled vegetables, which are also healthier. At the same time, the sugar color can also add a little aftertaste of the marinated vegetables.

Hello Qinxiaodu for you to inquire, pickled vegetables precautions: 1, the pickled vegetables should be fragrant, all rely on the old soup. The new brine will always be a little worse in terms of aroma, because the aroma of the brine is formed by the mixed fermentation of a variety of spices and animal proteins.

If there is no old soup, the fermentation is not enough, and all the aromas are not enough. You can prepare a pot of brine in advance, and marinate it several times. The fragrance will naturally become 2. Old soup and marinated vegetables, remember not to put cold water with the marinated soup, because the fragrance and marinade in the old soup are from some animal proteins that melt into the brine.

Cold water will cause the animal protein to coagulate again. The old brine that leaked before was in vain. The soup should be mixed with warm water.

3. The color of the marinated vegetables, it is best not to use soy sauce directly to adjust the color of the marinated vegetables, because the color of the soy sauce will make the marinated vegetables black. The color is good when it comes out of the pan, and it turns black after a while. It is best to use sugar color to adjust the color of the pickled vegetables, which are also healthier.

At the same time, touching the blind sugar color can also add a little aftertaste of braised vegetables.

Braised vegetables return to regret and respect: 1. Braised vegetables should be fragrant, all relying on old soup. The new brine will always be a little worse in terms of aroma, because the aroma of the brine is formed by the mixed fermentation of a variety of spices and animal proteins.

If there is no old soup, the fermentation is not enough, and all the aromas are not enough. You can prepare a pot of brine in advance, and you can be cautious several times. The fragrance will naturally form 2. Old soup and marinated vegetables, remember not to put cold water with the marinated soup, because the fragrance and marinade in the old soup are from some animal proteins that are melted into the brine.

Cold water will cause the animal protein to coagulate again. So that the old brine before is in vain. The soup should be mixed with warm water.

3. The color of the marinated vegetables, it is best not to use soy sauce directly to adjust the color of the marinated vegetables, because the color of the soy sauce will make the marinated vegetables black. The color is good when it comes out of the pan, and it turns black after a while. It is best to use sugar color to adjust the color of the pickled vegetables, which are also healthier.

At the same time, the sugar color can also add a little aftertaste of the marinated vegetables.

The production of Taiwanese lo-mei lo-mei brine brine: stainless steel pot boiling vegetable water, put ginger, shallots, garlic (whole) coriander wrapped in the bag Another package of enlarged materials, pepper, cinnamon, sand ginger, licorice, grass fruit, grass cardamom Angelica angelica, sand kernel, Huaishan, bay leaves, cloves, tangerine peel, cumin, perilla, pepper, monk fruit, a pair of scales, etc. Wrap a bag of red yeast rice and boil open Huadiao, light soy sauce, salt, monosodium glutamate, rock sugar and boil over high heat When marinating things, boil the raw materials until they are eight mature in the marinade, and boil them slightly over low heat when marinating. Marinated offal and raw materials with peculiar smell should be poured out of the marinade monohalogen, and there should be no oil on the brine Raw materials: 250 grams of light soy sauce, 500 grams of water, 50 grams of rice wine, 100 grams of rock sugar, 5 grams of monosodium glutamate, a little sesame oil, 50 grams of peanut oil.

Spices: 5 grams of tangerine peel, star anise, cinnamon, grass fruit, cloves, and sand ginger, half a monk fruit (if it is missing, it will be replaced by licorice). Method:

1. Heat the oil in a wok and stir-fry with rock sugar (do not fry scorched). 2. Put the spices into a cloth bag, add water and other ingredients to the wok of fried rock sugar and roll together for about 30 minutes to become lo-mei. (Lo mei can be used again) Examples of lo mei making:

Braised beef: Put 500 grams of beef in the above braised water and cook before serving. (It can also be marinated pork belly, eggs, pig heart, pig intestines, etc.)