What spices are used in the production of braised vegetables?

If you want to make a good pickled dish, you have to understand the characteristics of spices, know these spices, and make your own recipes.

If you want to marinate pork, you can choose star anise, cinnamon, cumin, Sichuan pepper, dried chili, grass cole, grass fruit, cloves, bay leaves, sannai, sand kernels, licorice, red dates, hawthorn, tangerine peel and ginger. Then add rock sugar, cooking wine, green onions, garlic and dark soy sauce to prepare the marinade. The amount of spices, salt, and soy sauce should be appropriate

There are too many spices, the medicinal taste of the finished dish is large, and the color is dark; There are too few spices, and the flavor of the finished dish is insufficient. Too much salt, the finished dish is not tasteful"Dead salty"In addition, it will also make the finished vegetables tight, and Sichuan-style brine is a kind of lo-mei that we are most exposed to in our lives. It is formulated in a different dosage for each person.

I'm going to introduce Sichuan-style brine today, which usually puts some medicinal herbs in it. You can also make a reference.

<> the processing of dishes, this is very critical, some people may not care, but if a pot of new brine is not handled well, it is impossible to eat it, such as pig's trotters, which is not well processed and brine out a large fishy smell. Pepper, Jatamansi, cumin, white cole, meat coar, sand kernel, bay leaf, male clove, female clove, sand ginger, southern ginger, citronella, licorice, grass fruit, etc. Many of the famous recipes are made with twenty or thirty spices.

First of all, if you want to make the marinated vegetables to taste, the raw materials in the early stage must be pickled, especially when the new brine, the early pickling code taste, one is to increase the bottom taste of the raw materials, and the other is to play a role in removing the fish.

However, the product is fatty but not greasy, and the umami, fragrance, and saltiness are quite palatable, and it is very popular with the locals. So how are these seasonings used, let's first take a look at their role in brine. Salt is the king of all flavors!

Salt taste, salt taste, salt taste. No amount of spices will help any dish that lacks salt. Braised vegetables prefer to be slightly salty, and the salt taste should not be too light.

Therefore, before marinating large meat products, the dishes have enough base to pay attention to the use of small ingredients, such as old ginger, green onions with roots, onions, garlic, these small ingredients are fried in salad oil and put into the brine, cooking wine is also an important seasoning to remove the smell and increase the flavor, and the amount is larger.

Hunan Lianyuan spicy dried tofu.

Materials. 500g of dried tofu; 20g paprika; sesame seeds 10g; salt 5g; star anise 2g; cinnamon bark 2g; Sesame oil; Garlic; Ginger.

Method. Wash the tofu and put it in the pot.

Then add star anise, cinnamon, bay leaves, light soy sauce and salt.

While the tofu is cooking, chop the garlic and ginger.

Put the chopped garlic, ginger, cumin, and salt in a pot, and then heat the oil and put it in the pot.

Then remove the cooked dried tofu from the pot.

Finally, mix the dried tofu and chili peppers, and then add sesame oil and sesame seeds.

Golden cherry seeds, nutmeg, grass fruit, bay leaves, cinnamon, sugar, light soy sauce and dark soy sauce will also be used, which will make the marinade more flavorful, and will make the cooked marinade taste faster.

If you want to make braised vegetables delicious, you must put the seasonings in place, mainly pepper, star anise, cinnamon, bay leaves, grass fruits, etc. The time of marinating should be controlled.

Refined salt, monosodium glutamate, vinegar, sesame oil, ginger juice, green onion, Shao wine, Sichuan pepper, sesame oil, sugar.

The marinade of the marinated vegetables should be preserved and kept for the next time. The more times the marinade is used, the longer it is stored, the better the quality and the better the taste. This is due to the fact that the marinade contains more and more soluble proteins and other ingredients.

For the preservation of marinade, the following points should be noted:

1. Skim off the oil slick and foam. The oil slick and foam of the marinade should be skimmed off frequently, and the slag should be filtered frequently.

2. Regular heating and disinfection. In summer and autumn, it can be boiled and disinfected once a day in the morning and evening, and it can be boiled and disinfected once a day or every other day in spring and winter.

The spices of the marinated vegetable recipe are as follows:

Ingredients: 1000 grams of pork skin, lotus root, dried tofu, chicken thighs, eggs, potatoes, pork belly, old brine.

Excipients: 2 star anise, 10 grams of cinnamon, 1 piece of tangerine peel, 2 grams of cloves, 2 grams of angelica, 3 slices of naphthalene root, 20 Sichuan peppercorns, 3 grams of cumin, 2 bay leaves, 1 piece of good ginger, 2 grass fruits, 3 pieces of licorice, 2 dried red peppers, 2 chives, 20 grams of ginger, 20 grams of rock sugar, 2 tablespoons of rice wine, brand soy sauce (that is, 3 tablespoons of dark soy sauce), 2 teaspoons of salt, 3 tablespoons of light soy sauce, if you don't like soy sauce, use red yeast powder or boiled sugar, one kilogram of ingredients, use 8 grams of red yeast powder (or red yeast rice), You can add less dark soy sauce.

The main ingredients are: pork belly, rock sugar, bay leaves, star anise, etc.; Depending on the local taste, the spices used are also different.

Braised pork recipe——

Ingredients: 300 grams of pork belly, 50 grams of shiitake mushrooms, 30 grams of onions, 2 hard-boiled eggs, 10 grams of ginger, 2 star anise, 3 grams of bay leaves, 10 grams of green onions, 5 grams of garlic.

Preparation of auxiliary ingredients: 2 grams of salt, 5 grams of oil, 15 grams of rock sugar, 20 grams of soy sauce, 15 grams of dark soy sauce, 15 grams of hoisin sauce.

Steps: 1. For each material, the pork belly I bought is a beautiful three-layer meat, if it is a five-layer meat, I will be satisfied, after the mushrooms are soaked in advance, cut into small cubes with the onion;

2. Heat the pot, add some oil, and stir-fry ginger Qiaogao, star anise, bay leaves, green onions, and garlic;

3. Put the pork belly in the pot and stir-fry evenly;

4. Put the mushrooms and onion cubes in the pot;

5. Put all the seasonings (except salt) into the meat;

6. Pour an appropriate amount of hot boiling water, add the shelled hard-boiled eggs and start boiling;

In a minute or so, the meat and eggs have been marinated thoroughly, add salt to taste, and then turn off the heat after a little more cooking;

8. You can prepare a bowl of rice, put the braised pork, marinade, mushrooms, and eggs on the Minjie ruler rice, sprinkle some chopped green onions, and you can eat.

1. The spices used for braised pork are those varieties: star anise, sand ginger, cinnamon, bay leaves, cumin, librique, glyco, sand kernels, grass cardamom, sand white cole, grass fruit, and cloves. These are dry spices, which can be bought at a dry goods store, and they are also very common and used a lot.

For example, braised pork, braised duck, braised beef, braised pork liver and other very braised pork will be used.

2. In addition, in addition to these dry spices, some other spices need to be used: green onions, ginger, dried peppercorns, dried red peppers, Shao wine, rock sugar, monosodium glutamate, salt, dark soy sauce, light soy sauce. These things may not be available in dry stores, and some things have to be bought at vegetable stalls and grocery stores, and they are also very common spices, and they are generally not expensive.

3. The above spices can be purchased more at a time, most of them can be stored for a long time, and some can also be kept at home, and some stews can also be used.

4. In general, the role of spices: remove the peculiar smell in the meat, and then increase the umami of the meat, increase the aroma of the meat, increase the taste of the meat, and make the meat taste more fragrant, fresher and more delicious. Some spices enhance color, some spices enhance flavor, some spices remove flavor, and some spices change taste.

To make lo-mei, you need: ingredients such as Hachino Mori horn, cinnamon, cumin, cloves, dried chili peppers, etc.

1. Octagonal. Star anise is a well-known seasoning spice, which is the general main ingredient in brine, and is mainly used to enhance flavor in brine.

2. Cinnamon bark. The appearance of cinnamon is curly, the smell is fragrant, the entrance is sweet and slightly numb, the skin is gray-brown, and the inner skin is reddish-brown. Used in braised meat, it has the effect of increasing flavor, relieving greasy and removing peculiar smell.

3. Cumin.

The appearance of cumin spine sedan chair is like rice grains, the smell is fragrant and has no medicinal taste, the fragrance is pleasant, it belongs to the main ingredient of braised vegetables, and the color is light green, the aroma is rich, and the particles are full when purchasing.

4. Lilacs. Cloves, rich in fragrance, taste with a numb tongue. Because its fragrance is too strong, the dosage should not be too much, and two or three can be used at home, otherwise the taste will be robbed. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.

5. Dried chili peppers.

Dried chili pepper is a chili product formed by natural drying, artificial dehydration and other processes of red chili, and the eating method of dried chili pepper is mainly used as a seasoning to eat, and the dried chili pepper plays a role in relieving greasy and increasing flavor in the lo-mei.

When making lo-mei, the seasonings you need include:

1.Soy sauce: Provides saltiness and color to the lo-mei silver drain.

2.Rock sugar: Provides sweetness and texture to lo-mei.

3.Cooking wine: provides fragrance and deodorization for the high flavor of lo mold.

4.Ginger slices, green onions, star anise, cinnamon, Sichuan pepper and other seasonings: provide fragrance and taste for lo-mei.

5.Salt, monosodium glutamate, chicken essence, etc.: add according to personal taste to enhance the umami and texture of lo-mei.

The above are commonly used marinated seasonings, and other seasonings can be added in an appropriate amount according to different ingredients and tastes.

The ingredients needed to make lo-mei are as follows.

1) bay leaves, star anise, Sichuan pepper, cinnamon bark, dried chili, green onion, ginger slices.

Mix the small sauce of the mold bridge.

2) 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons soybean paste, 1 tablespoon sugar.

3: Put the meat to be marinated in a pot and blanch it in cooking wine, remove it and rinse well.

4: Put the washed braised pork in a pot and add the above spices and sauce.

5: Simmer for 50 minutes, then remove the lid and add the garnish

6: Continue to simmer for another 15 minutes to get out of the pot!