Want to open a braised meat shop and urgently need the secret recipe for braised meat?

I'll teach you, but it's tuition.

My technical recipe for braised pork, pure vegetable marinade, is simple, does not use additives, does what I teach, and can be successful at one time.

The recipe is mainly for pork ingredients, and no other types of meat can be marinated.

1. Pretreatment of braised pork ingredients.

Pork belly, pig's trotters, pig's head, pig's ears, tail and other ingredients can be used, and the weight is about 15 catties.

First of all, clean off the hair and dirt on the surface of the meat ingredients, then soak it in cold water for 2 hours, wash it, boil it in boiling water for 3-5 minutes, pick it up and wash it.

2. Adjust the brine.

Stir-fry sugar: 50 grams of oil in the pot, pour 500 grams of rock sugar over low heat, keep stir-frying, wait until the rock sugar is completely melted, and white bubbles, at this time pick up 300 grams of boiling water, wait for the white bubbles to become small bubbles and immediately add boiling water, the process should be fast, only a few seconds, and then burn the fire, the sugar color is ready.

Marinade package: 38 grams of star anise, 30 grams of cumin, 30 grams of cinnamon, 50 grams of Sichuan pepper, 28 grams of bay leaves, 10 grams of clove finger fragrance, 25 grams of long pepper, 30 grams of thyme, 10 grams of white pepper, 25 grams of grass fruit, 30 grams of angelica, 25 grams of fragrant sand kernels, all the above spices are broken, put into the marinade bag, soak in boiling water for 10 minutes, pick up and rinse.

You can also don't break it, the whole can be done, the marinade package of braised pork does not need a lot of spices, adjust the brine: pour 30 catties of water into the bucket, turn on the high heat, put in the marinade bag, and all the sugar color, 100 grams of ginger, 100 grams of garlic, 200 grams of salt, 180 grams of chicken essence, 1000 grams of rapeseed oil, after boiling, adjust to low heat and cook for 50-60 minutes, at this time we will smell the fragrance of the brine, there is a fragrance, you can marinate the ingredients, if not, it means that you have a link problem.

Three: braised pork pour 80 grams of cooking wine into the brine, and then put in the processed ingredients, when the brine boils again, the brine is closed and turned off the fire, and then soaked for 60 minutes, pick up the braised meat, and then brush the brine oil.

I am Master Gao, the above is the rolling crack of my braised pork technology, if you don't understand, you can communicate with me**, a full set of production**+ technical formula, the core is unreserved, learning can be sent, formula, to my private message.

The folk braised pork recipe is as follows:

1. Fried sugar color: If you want the braised pork to be red and bright in color, and you have an appetite to look at, fried sugar color is very important. When frying sugar, you can fry it with water or oil, but it is best to use rock sugar for sugar, which is better than white sugar.

Add a little oil to the pot to moisten the pan, then add rock sugar, first turn on high heat to fry the rock sugar until it melts, then turn to low heat and fry slowly, fry the rock sugar until it bubbles, the bubbles change from large to small, and when the caramel flavor appears, the sugar color is fried; At this time, add an appropriate amount of boiling water, boil for a few minutes after boiling over high heat, and boil until the jujube is red.

2. Seasoning: After the sugar is boiled, add an appropriate amount of water, boil over high heat and start seasoning, salt and chicken powder are the basis, and then add an appropriate amount of light soy sauce and a little dark soy sauce to season and tone, and then taste the taste, the taste of the braised soup should be slightly salty, and the bottom taste is slightly heavier.

3. Add spices: to make braised meat, spices do not need to add too much, pepper, star anise, cinnamon, bay leaves, cumin, these common spices with green onion and ginger can be, the amount of each spice should not be too much, braised 5 catties of meat, the amount of each spice is about 2-3 grams. It is best to soak the spices in warm water for half an hour before eating them, which can remove dust on the surface of the spices and make the spices easier to taste.

4. Marinating: Before the braised meat is put into the pot, it must be blanched first, and the pot should be cooled when blanching, and the foam on the surface should be washed off with warm water after blanching, and it can be put into the brine after it is completely cleaned. Cook on high heat for about 10 minutes, then turn to medium-low heat and simmer for 30-60 minutes.

5. Soaking: As the old saying goes, "braised meat, three points of boiling, seven points of soaking", soaking is the key to the deliciousness of braised meat. When marinating some meat with relatively large fat, such as pig's head, pig's trotters, elbows, etc., boil until medium-rare, then turn off the heat and soak for more than 2 hours until fully cooked.

Soaking not only increases the amount of meat, but also makes the meat softer and more flavorful.

6. Brush oil: After the braised meat is taken out, if you want to keep the bright color of the red town for a long time, you must brush a layer of cooked oil on the surface to prevent the meat skin from coming into contact with the air, so as to maintain the red and bright color of the braised meat and increase the appearance. After making the braised pork soup, you can use a colander to filter it and put it in the refrigerator for freezing, and the next time you braised the meat, you can use it as an old soup.

If you want to learn the method of braised meat, [crown, fragrant, xing, small, eat] The production method of braised meat Materials: one and a half pounds of pork belly A few boiled eggs can be determined according to the family.

Green onion, ginger, garlic, sugar, salt, chicken essence, cooking oil.

Method: Wash the meat, pluck the hair on the pigskin, change the knife into small squares, blanch it with water, and peel the cooked eggs for later use.

Put oil in the pot, add sugar to the hot oil, and boil well, a bit like the braised pork. Put the meat in it, fry it, then put the eggs in it, scramble it too, the skin of the eggs is a little dry, add the water, add the green onions, ginger, start to simmer, after 40 minutes, add salt, then put the soup and then add the chicken essence and minced garlic out of the pot.

If you don't like to rot the meat you bought, you can also put some vinegar when stewing, don't put too much... Beg!

Follow the master's path. At the beginning, I didn't know anything and didn't understand anything (even if I had seen and done it to understand a little bit of the skin, I could only follow the master with my heart, what he said was what he wanted, what he asked him to do, and how he asked him to do it.) 2. Be sure to do it yourself.

Entrepreneurship, especially entrepreneurship with technical projects, can only be mastered (familiar and can be used), grasped, and truly learned. You can never learn to master a technique that you don't do. 3. Repeat and repeat many times, and do it continuously.

Repeat it ten times, hundreds of times, thousands of times, and even those who have no experience in dining can learn it. People with strong hands-on ability are difficult to form once when they do it, barely similar to it when they do it three times, and they do it fifty times without making a mistake. People with weak hands-on ability need more than 100 repetitions to succeed.

This is how diligence can make up for failure. 4. Record the beginning, process, difficulties, turns, changes, solutions, and experiences of the whole process. Recording is the in-depth memorization, confirmation, and improvement of hands-on learning.

5. Focus on repeated learning and practice, completely figure it out, and operate and control it without being out of shape, so as to ensure that you can do it exactly the same at home. 6. Grasp. Learning should be 100% sure, 80 percent is not good, 90 percent is not good, 99 percent is still not good, and boiling water to 100 degrees is boiling.

Whether you are starting a business or engaging in the industry, technology is very important, you must focus on the brand, choose the right local taste, and do a good job of market research! If there are difficulties in the world, it is easy to do, and it is easy to do the difficult; If you don't, it's easy and it's hard. This sentence is given to friends who want to learn braised vegetable technology, as long as you are willing to endure hardships and persist at the same time, it is easy to learn braised vegetable technology!

To learn to make braised vegetables, you must first learn to make braised soup, which is made from the basis of old soup, so let's talk about the practice and recipe of old soup first

20 grams of star anise, 20 grams of Sichuan pepper, 10 grams of cinnamon (easy to taste when broken), 8 grams of male cloves (don't put too much, this taste is very strong).

5 grass fruits, 25 grams of sand kernels, tangerine peel, and cumin each (tangerine peel to remove the smell, sand kernel stomach digestion belongs to medicinal materials, and cumin adds flavor).

6 grams of white pepper (not ordinary pepper, it must be white pepper), 50 grams of ginger (you can add some green onions to this home-cooked boil, don't have too much), 50 grams of salt (this is normal salty, the taste is added or subtracted by yourself), 5 chicken racks (to increase freshness), 2 kg of pork bones (this can only be more and not less, it is very important whether the old soup is good or not), 1 kg of pork skin (it doesn't matter if there is no, for the concentration of the old soup, there is better).

The above recipe requires 10 kg of water, and you can put 5 kg of water at home, and the ingredients are halved.

The pot must be an iron pot or a stainless steel pot, boil for about half an hour on high heat, and cook for 7 hours on low heat (at least seven hours) to see that the meat in the soup is basically separated from the bones, then it is almost the same.

In addition to ginger, salt, bones, chicken racks and pork skin, other seasonings are wrapped in gauze and can be repeated about three times.

There is a one in Longnan, Gansu Province, the taste is very unique, in order to pass on their story, the shopkeeper is now selling secret recipes, a region**, if you want to eat the best braised meat, hurry up and buy it! If it's late, it's estimated that there will be no fate! Oh, I forgot to tell you, you can find it by searching for "braised pork secret recipe" in taobao!

I have learned a kind of herbal sauce meat, that is, the kind without flavor, which is very good to sell now, and the flavor is not easy to sell now, you can search for "Kang Kee Herbal Sauce Meat" on the Internet.

My uncle, Master Song Haowen, knows how to make braised pork, the recipe and process of braised pork are very powerful, you can ask him.

I learned the technique of braised pork in Qingdao, and now I have opened a store very well!

May I ask the master why my marinated pork head meat turns black and does not feel oily.

The authentic recipe of braised pork head meat is easy to master in five steps.

The first step in braised pork head meat is to choose brightly colored meat.

The second step is to boil the bone broth, there is a lot of attention to the bone broth boiling, we can teach you how many kinds of ingredients, how many grams of each ingredient are put in proportion, etc., and then how long to boil, what color of the bone broth is the best, etc.; There are certain norms for this, otherwise you won't be able to make an authentic lo-mei taste.

The third step is to boil the old soup until fragrant.

The fourth step is to season the braised soup, match the ingredients, season, and adjust the color. You need to put some here, salt, chicken essence, monosodium glutamate, cooking wine, etc., this step is also very crucial, which can determine whether the taste you come out makes customers satisfied with eating, and they still want to eat after eating.

The fifth step, braised meat, according to the proportion of the old soup boiled in the pot, put the pig's head meat accordingly, after putting in the meat, but also put in the salt and ingredients appropriately; There is also the best time to marinate. Then you can turn off the heat and simmer in a pot.

The above five steps are the process of completely marinating the pig's head, learn more about the search for the braised hall, here are more secret recipes for braised pork for you to learn. The authentic recipe teaches you to complete a number of cooked food items such as braised pork, fried chicken, and cold salad.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade.

Brine production. 1. Divide the formula of the halogen medicine bag into two parts, put them into a loose gauze bag and tie the bag tightly with a string; Ginger washed and patted; Wash the green onion and tie the knots.

2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

3. Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

1. Prepare a clay pot. Metal containers are not used to make braised meat, and braised meat should be boiled in clay pots, and the braised meat should be treated with water first.

2. Add the brine in front of the meat to submerge, and then add soy sauce (not more, depending on the color of the meat, mainly for color toning), half a catty of clear oil (the oil must be added, otherwise the marinated meat is like boiled), an appropriate amount of salt, put the marinated medicine bag in, boil over high heat, and cook over low heat to bring out the flavor.

3. Because there is rotten meat in the medicine, it should not be cooked, such as beef for 1 hour is enough, and the time for other meat can be shorter. Use chopsticks to prick the meat, and if the meat is rotten, take it out and enjoy it. (Remember to roll the pot to remove the meat from the heat after scooping it out, the cold pot is easy to spoil the soup).

4. A pair of medicines can be marinated many times, until they feel tasteless or the smell of the medicine is weak, take out the old medicine bag and replace it with a new pair of medicines (note that the soup cannot be changed when changing the medicine). Cook meat several times a year for 3-5 years without changing the soup, the older the better.

The practice of marinated pork in soy sauce.

1.Rinse the whole piece of meat and place it in a wok.

2.Add water, light soy sauce, dark soy sauce and rock sugar, bring to a boil over high heat, turn to low heat for 1 hour, and finally turn on medium heat to reduce the juice.

I can responsibly tell you that in order to make good cooked food, you must do the following.

To boil the rock sugar into a sugar color, the sugar color should be just right.

Blanch the braised pork in advance, skim off the foam, and then continue to cook for a while, remove it, change the water again, and then put it into the boiled sugar.

After stewing, turn off the heat, do not take it out, soak it in the soup for more than half an hour, and then take it out and put it on a plate, so that it will be more flavorful.

The importance of ingredients in the process of making braised pork, only with good selection of ingredients, can we make good braised meat dishes. The choice of meat ingredients must be fresh, which I believe will be done by conscientious braised vegetable masters. After the meat ingredients are selected, it must be treated with blood and water, just like many supermarkets with meat, but we must soak it after we come back, so as to avoid the impact of improper blood removal of meat ingredients in the supermarket.

In addition, the soaked meat is easier to cook, and the marinated meat will be more moisturizing. After removing the blood water, it is boiling water, and the purpose of the water is to remove the fishy smell, which everyone should know very well, and will not repeat it.

The choice of spices in braised meat is also very important, among which spices such as nutmeg, grass, koweo, fruit, hawthorn, tea can change the quality of the meat, make the meat ingredients more soft, and of course, use some spices to remove the smell again. During the whole process, the combination and dosage of spices should be reasonable, and do not use too much to avoid bitterness.

The grasp of heat and salt in braised meat is relatively simple in braised meat, but simple does not mean that it is easy to make. Before the marinated pork is marinated in the pot, the salt of the marinated soup should be adjusted to the appropriate position, and the salt should not be added after adding the meat ingredients, which has a very poor effect, because the salt can occasionally lock the fat of the meat ingredients, which is easy to make the meat ingredients instantly dehydrated and affect the taste.

The appropriate amount of salt should be added, and the meat can be put after the soup is boiled, and the floating foam should be fished out about three times when it is boiled again, depending on the amount of braised meat. To remove the foam is to remove the blood and stains from the flesh.

Cook on high heat for about 30 minutes, and completely immerse the salt in the brine into the meat, which is more effective. When marinating the meat, it must be marinated on low heat, and the marinated time should be as long as possible, so as to make the marinated meat flavorful. When the marinade is nine ripe, turn off the fire and simmer for about three hours, the time can be longer, the flavor is more obvious, soft but not rotten.