How to make braised vegetables to have a fragrant aftertaste, how to make braised vegetables to be v

Those who do the braised vegetable business still don't know about yeast extracts? You deserve that your braised vegetables are unpalatable, and business is not good!

Yeast extract is a very popular food-grade seasoning in recent years, used in brine, will make the braised meat very heavy and aftertaste, the more you chew, the more flavorful, you can't stop eating, this is a height that is difficult to achieve with traditional marinating techniques, spend two minutes to read this article for free, and take your braised taste to a higher level! At the end of the article, there is a dosage!

First of all, you have to know that yeast extract, it is not an additive, but a food-grade seasoning, it is safe, natural, its properties are the same as sugar, salt, it is extracted from edible yeast through modern technology, rich in amino acids and peptides of light yellow powder, its core ingredient is amino acids, this is the yeast extract, why will make the taste of braised vegetables more thick and full of the core reason. We all know that the more marinated a pot of brine is, the more fragrant it is, because with the longer the marinated time, the more flavor substances such as amino acids dissolved in the brine, the more delicious the brine comes out, and the thicker the taste, but the yeast extract itself is an amino acid, and if you add it directly to the brine, it can make your new brine immediately become a pot of old brine, with a rich flavor and delicious marinated everything.

Now you go to look at those high-grade seasonings, almost all of them have yeast extracts in their ingredient list, whether you are making braised chicken and duck or braised beef and mutton, you can use yeast extract in your brine, it has an immediate effect on enhancing the heaviness and aftertaste of the marinated goods. Here are three important points to keep in mind:

First, the yeast extract is not the same yeast used to make liqueur, they are not the same thing.

Second, the yeast extract is not to enhance the freshness of the braised meat, but to enhance the heaviness and aftertaste of the braised meat, so that the more you chew the braised meat, the more fragrant it becomes.

Thirdly, because the yeast extract effectively enhances the aftertaste of braised meat, relatively speaking, it also has a good effect of removing fish.

If the aftertaste of the braised vegetables you are making now is not enough, you can rest assured and boldly use yeast extract, especially when the first wave of brine is new, yeast extract must be added, put two grams of yeast extract per catty of brine, 100 grams of 50 catties of brine, and so on. When the yeast extract is added to the brine, you taste the brine with your tongue, you will obviously find that the flavor of the brine has become sufficient, the taste has become thicker, it feels like a pot of old brine, when your new brine becomes the old brine, the amount of yeast extract can be reduced accordingly, generally one gram of brine is enough, the yeast extract is particularly easy to get wet, must be sealed and preserved, so as not to clump!

To learn braised vegetables, you need to go to a professional braised vegetable training school in order to learn better techniques.

When choosing a chef school, you should take a look at it, go to the school to compare, choose what you think is good, and look at whether a school is good or not from the following aspects.

1. Look at the school environment, a good school environment can make it easy for students to learn professional skills.

Second, look at the teachers of the school, the better the teachers in the school, the better the students, if the teachers are not good, the students do not have to think about learning technology at all.

Third, look at the employment of the school, a good school can guarantee the employment of students, so that students can easily find employment, and the job is also high.

Fourth, look at the practical operation of the school, only the more practical the school, the more students themselves can master the professional technology.

Learning braised vegetables is about hand-to-hand teaching, face-to-face teaching, online learning, one look at it, one will be wasted. Therefore, it is recommended that you still have to go to a place like school to practice operation exercises to really learn the technique.

In addition to the condiments such as rock sugar, rice wine, soy sauce, etc., I must put a large spoonful of soybean paste when making braised vegetables, so that the taste will be better.

Prepare a variety of ingredients. I use ready-made bagged pork ribs, thaw them naturally, wash them with clean water, then blanch them in a pot under cold water, drain them and set aside. Everyone should remember that all the raw materials for marinating animals must be blanched in advance, otherwise the blood stains in these raw materials will be mixed into the marinade, the taste of the marinade will be affected, and it is not easy to store.

I had quail eggs at home, so I boiled some and peeled them for later use, which could also be used with eggs.

Prepare the spices. Regarding the amount of spices, you should remember a number, for the new marinade, the ratio of spices to water is 1:20, that is, if you want to use 2000 grams of water, you need to put 100 grams of spices.

Summary. 1. Before we marinate the dishes, we must marinate them first. In this way, not only can increase the bottom taste of the raw materials, but also can play a role in removing the fish, many times, some people always feel that the taste is not so delicious, it is very likely that you did not marinate in advance and went directly to the pot.

To do this, use salt, peppercorns, garlic, and ginger to marinate the meat for a few hours.

1. Before we marinate the dishes, we must marinate them first. In this way, not only can increase the bottom taste of the raw materials, but also can play a role in removing the fish, many times, some people always feel that the taste is not so delicious, it is very likely that you did not marinate in advance and went directly to the pot. To do this, use salt, peppercorns, garlic, and ginger to marinate the meat for a few hours.

2. Salt, as the king of all kinds of flavors, plays a key role in no matter what you cook. In our marinating process, don't put salt first, and wait until the marinated meat is thoroughly cooked before adding salt, so that the marinated things will be more flavorful.

3. In the process of marinating vegetables, spices also play a certain role. We should not only reasonably match the amount of spices, but also pay attention to the ratio of brine and spices, adding more or less will have an impact on the taste of braised meat.

4. Sichuan brine is simmered over low heat, so that the products will be delicious and not greasy, and the taste is good, so when we put all the finished products into the brine pot, we should keep the low heat all the time, turn off the fire when the marinade is mature, and then let the marinated vegetables soak in the brine for 30 60 minutes before taking them out.

5. In order to make a soft and glutinous taste, we can also operate in this way when we marinate the product, that is, return to the pot. Returning to the pot can not only make the braised meat soft and fragrant, but also make the flavor deeper, turn off the heat for half an hour, and then cook for a while, be careful not to cook the meat.

6. In the marinating process, we must also ensure the content of gum, because in this way, it can not only increase the mellow flavor of the marinated meat, but also improve the color, so that the color of the marinated vegetables is bright, and it looks particularly attractive and delicious.

Dear, I hope mine can help you!

There are several ways to make braised vegetables flavorful:

Raw materials marinated.

Large raw materials should be marinated in advance before marinating, and there are two main functions of pickling, one is to increase the bottom taste, and the other is to remove the fishy smell. Small pieces of raw material can be left without pickling.

The salinity of the braised soup should be sufficient.

Salt is the key to taste, if the salt is not enough, the salted things must not be enough to taste, the salinity of the braised soup is determined according to the amount of ingredients, the salt is calculated according to the ingredients, and each catty of ingredients needs 8-10 grams of salt.

Simmer over low heat to taste.

Heat is also the key to the flavor of braised meat, for a large piece of braised meat, it must be marinated slowly on low heat, and the marinated soft will be more fragrant and glutinous. In addition, almost all products have a soaking process with the fire off, and the soaking time is reasonably arranged according to the size of the raw materials and the cooking time.

Combination of seasonings.

In addition to the salt taste, the braised vegetables must also have a fragrance, so the braised vegetables must learn the combination of various spices and seasonings. The main function of spices is to remove odors and increase fragrance. A good recipe for braised vegetables requires a rigorous ratio of spices.

The proportion of spices in braised pork is between, that is, 10 catties of water and catties of spices.

If you want to make braised vegetables to taste, first marinate the meat for him in advance, and then remove the marinade is the fastest.

Without adding a drop of water, you can make a large pot of lo-mei.

1. How long does it take for the lo-mei to be soaked in the stove before it tastes.

3-4 hours.

The longer the lo-mei is brewed, the more flavorful it will be. Therefore, the freshly made lo-mei is not in place from color to taste, so it needs to continue to soak in the marinade for 3-4 hours, so that the marinated dishes are delicious. In fact, if the marinade is well adjusted, the longer it is soaked, the better it tastes.

Therefore, if you marinate vegetables at home, you can soak them more, put them on the plate when you eat, and continue to soak them in the marinade if you don't finish eating.

2. Which ingredients are suitable for making lo-mei reeds.

1.Meat dishes. Making lo-mei with meat dishes is the most common, and it is also the hottest one sold in many braised vegetable shops, so it should be said that it is indispensable to invite guests to eat on various holidays or at home.

Now the braised vegetables are not only delicious, but also have many varieties, such as the braised beef, braised pig's trotters, braised duck feet, braised chicken, etc., these braised vegetables look particularly attractive, and the taste of the braised vegetables is also very good.

2.Soybean.

In fact, all kinds of dishes made of beans are also very delicious and nutritious, such as braised dried tofu, braised roasted bran, braised chicken, braised shutters and so on. The dishes marinated with these soy products are still a little like meat when eaten, which is quite delicious. For some people who don't like to eat meat dishes, this kind of marinated vegetables marinated with soy products is very appetizing.

3.A variety of seasonal vegetables.

Lo-mei, made from various seasonal vegetables, is also very popular. For example, braised kelp, braised enoki mushrooms, braised lotus root slices, braised potato slices, etc., are particularly delicious, especially after adding various spices and chili peppers to it, it tastes more refreshing.

How to make home-cooked braised pork:

Buy the meat, wash it, cut it into matchbox-sized pieces, put it in a hot pan and stir it until there is no water, and the best oil is out.

First add a large piece of rock sugar (white sugar is fine), stir-fry slowly, wait until all the sugar has melted, wrap it on the meat, the meat is shiny, add some dark soy sauce (to make the color accentuated), and then add soy sauce. Stir-fry well, so that each piece of meat is evenly coated with soy sauce.

At this time, throw a piece of crushed ginger into the pot, a whole green onion cut into sections, take four or five cloves, one or two large ingredients (star anise), pull and pull at will, out of the fragrance, cook some wine, add water and have fun without meat.

Turn on the high heat, bring to a boil, turn to low heat, cover it, simmer it for less than an hour, and the water in the pot is almost dry, and you can put it outside. Taste the taste first, if it is sweet and salty, then put the soup on the plate.

Several other special braised pork preparation methods.

A simple way to stir-fry braised pork in fragrant sauce:

Ingredients: 200 grams of pork belly, 10 grams of ginger, garlic and green onion. 2 bottles of brine, 10 grams of XO sauce, and grams of sesame oil.

Production process: 1. Boil the brine in a pot, wash the pork belly, cut it into large strips, put it in the brine, marinate until it is cooked thoroughly, scoop up the slices, mince the ginger and garlic, and cut the green onions.

2. Heat the oil in the pot, add ginger and garlic, stir-fry the pot, and stir-fry with the marinated pork until golden brown.

3. When the braised pork is fried until golden brown, add XO sauce and chopped green onion and stir-fry several times, and pour in sesame oil.

The practice of braised pork - -

1. A pound of beautiful pork belly, cut into thin slices for later use.

2. Put oil in a wok, after the oil is hot, add garlic slices and a little peppercorns and stir-fry until fragrant, then stir-fry the pork belly.

3. Next star anise, a grass fruit, a piece of cinnamon, pour some dark soy sauce, add salt, sugar and stir-fry.

4. Add enough water, bring to a boil, turn to low heat and simmer for more than an hour, until the pork belly is stewed.

To make the taste of the braised soup very fragrant, prepare it according to the ingredients of the braised soup:

1. Cinnamon (cinnamon): hot, has the effect of tonifying yang, dissipating cold, and relieving pain, and can remove the fishy smell when marinating vegetables, accounting for 27%.

2. Ginger: hot in nature, with the effect of warming and lowering qi, relieving pain and eliminating food. When the braised vegetables are easy to make the natural fragrance of Lai, the proportion is.

3. Grass fruit: warm in nature, with the effect of dryness, dampness, expectorant and cold dissipation in temperature. Braised vegetables have the effect of removing the grass smell and increasing the fragrance, and the proportion is.

4. Fennel (star anise): hot, has the effect of dissipating cold and strengthening the stomach. The function of braised vegetables is to get salt and remove the oblique taste, the flavor is fast, and the flavor is strong, and its proportion is listed as 27%.

5. Yamanafer: It is difficult to buy, and the pharmacological function is unknown.

6. Long pepper: hot, has the effect of warming the middle and lower the breath, dissipating cold and relieving pain. The function of braised vegetables is to remove the smell and increase the flavor, and its proportion is.

7. Angelica dahurica: warm, has the effect of draining pus and relieving pain, and dispels wind. Braised vegetables have the effect of increasing flavor and coloring, removing smell and removing differences, and its proportion is 8%.

8. Clove: hot sex, has the effect of warming the stomach and reducing inversion. Braised vegetables have the effect of color and flavor, but this material is easy to black soup after a lot, and the proportion is appropriate.

9. Pepper: hot in nature, with the effect of dissipating cold in temperature. The effect of braised vegetables is to increase the flavor and produce the flavor quickly.

10. Sand kernel: warm, appetizing and digesting, regulating qi and stabilizing the fetus. The effect of braised vegetables is to remove the bad smell, make ham, and use this material when elbowing flowers.

11. Cumin: Temperate, appetizing effect of rational qi dissipation cold and temperature. In addition to the use of rabbit meat, this material is generally not used, because the penetration of this material is strong, and it is easy to suppress the fragrance of the braised vegetable itself.

12. Tangerine peel: (fresh orange peel can also be used) is warm and has the effect of strengthening the spleen. The function of braised vegetables is to enhance the flavor, but it can only be used once.

13. Cardamom: Warm (generally grass cardamom), which has the effect of dissipating cold in temperature and strengthening the spleen and dampness. Braised vegetables have a flavor enhancement effect.

14. Sichuan pepper: warm in nature, with the effect of repelling cold in temperature. The function of braised vegetables is to enhance flavor.

When marinating vegetables, high-quality soy sauce, a little sugar, and edible oil of 5-8% of the marinade amount should also be added according to the amount of ingredients to increase the color and aroma of marinated vegetables.