The specific steps of making braised vegetables. Eat it yourself. It is best to be accurate to the t

Braised vegetables are dishes made by boiling or soaking the raw materials after preliminary processing and blanching treatment in a prepared marinade, such as braised chicken, braised duck, braised pork belly, braised tofu, braised eggs, etc., which we often eat. Although these pickled vegetables are red, yellow, white and other different colors, but its sweet and delicious characteristics make consumers never get tired of eating, but the price of pickled vegetables, especially braised poultry, is not expensive and often makes consumers scratch their heads, therefore, some people go to the supermarket to buy marinade or mix the marinade themselves to make marinade, but the marinated products are all black and red with a single color, and they can't make the kind of yellow and white marinated products in the hotel at all. The reason for this is that connoisseurs say that this is a failure to master the secret of mixing red, yellow and white marinades.

Therefore, this issue introduces the production methods of red, yellow and white halogen.

The preparation of marinade is the first key to making a good marinade. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Marinades can generally be divided into three categories: red marinade, yellow marinade, and white marinade.

Red marinade. 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.

Yellow marinade. Ingredients: 150 grams of yellow gardenia, 100 grams of bay leaves, 50 grams of kaempfera, 25 grams of Sichuan pepper, 50 grams of ginger, 25 grams of sand kernels, 150 grams of fried garlic, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of refined salt, 12 kg of bone broth.

Method: Yellow gardenia is cracked with a knife, celery is knotted, and ginger is loosened with a knife.

Put yellow gardenia, bay leaves, kaempfera, pepper, ginger, sand kernels, fried garlic kernels, and fried fresh orange peel into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, celery knot, ginger cubes, satay paste, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the marinated pot and mix thoroughly.

White marinade. Ingredients: 60 grams of star anise, 50 grams of kaempfera, 25 grams of Sichuan pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, 1000 grams of water wine, 1000 grams of white soy sauce, 120 grams of refined salt, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: Tie the chives and loosen the ginger with a knife. Will star anise, kaempfer, flowers.

1. Handling of ingredients 2. Pickling of ingredients, 3. Preparation of brine, 4. Marinated ingredients 5. Cold lock of products.

The steps to make braised vegetables are as follows:

First, preliminary preparations.

1. Cleaning treatment. After the animal raw material is slaughtered, the remaining hair and dirt must be removed.

2. Preliminary knife processing. Meat, intestines, and liver should be cut into pieces. Poultry and dried tofu do not need to be changed.

3. Blanching treatment. All animal raw materials that need to be marinated should be blanched before they can be used for brine.

Second, marinade.

1. Choose a good marinade formula.

2. Selection of marinated pot. It is best to use a cast iron pot, if there are not too many marinated raw materials, it is better to use a casserole. The wall thickness of these two pots has poor thermal conductivity, and the soup is not easy to evaporate.

Food and this pot are not prone to chemical changes. It is not advisable to use copper pots or aluminum pots, so the pot has strong thermal conductivity and the soup vaporizes quickly. The copper pot is also easy to react with the salt in the marinade, which affects the color, taste and hygienic quality of the finished product.

3. Master the firepower. Generally, medium-low heat or slight heat is used to keep the soup small or slightly open. Do not use a strong fire, otherwise, the soup boils, constantly splashes on the wall of the pot, forms a film, and finally burns and falls into the marinade, forming a carbon-like black substance, some of which adhere to the raw materials, affecting the color and taste of the finished product and the marinade.

Boiled over high heat, the raw materials are not easy to soften, and the marinade will be seriously reduced due to rapid gasification.

4. It is necessary to grasp the maturity of raw materials. The marinade of raw materials, regardless of the texture and maturity time, should be mastered when softening or before softening. The methods of identification are:

Pinch the marinated raw materials by hand, if it feels very hard, it means that the heat has not arrived; If it is broken when it is pinched, it is overheated (it belongs to the stage of loss and rottenness); The pinch is soft and slightly elastic before the empty slag, and it is not broken, indicating that the heat is just right, that is, the softening stage.

Third, the marinade is preserved.

1. The marinade of marinated dishes should be preserved and kept for 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.

1. The ingredients needed for homemade braised vegetables are: salt, rock sugar, ginger, green onions, cooking wine, chicken essence, monosodium glutamate, kaempfera, star anise, cloves, white cardamom, fennel, bay leaves, angelica, grass fruit, vanilla, orange peel, cinnamon, sting, thyme, lemongrass, row grass, Qiaoblind dried chili, etc.

2. Braised vegetables are the general name of cold food dishes in cooking, and they are familiar home cooking dishes in various regions. Braised vegetables are divided into 9 series, including red brine series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, Kuanbi seafood series, and cold salad series. After it is pickled, wind-dried, boiled or marinated, it is processed by Shen Kuan and raised with a knife, and is simply packaged and edible, characterized by dry and fragrant, crisp and tender, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry, and is loved by people.

Don't put it out immediately after the braised vegetables are ready, soak it overnight will make it more flavorful. For example, braised beef, the specific method is as follows, first prepare the materials:

Beef tendon meat: 500 grams, salt: 1 tablespoon, light soy sauce:

2 scoops, dark soy sauce: 5 scoops, star anise: 1 piece, cinnamon:

1 slice, bay leaf: 3 slices, pepper: 10 grains, rock sugar

3 pieces, 2 tablespoons of cooking wine, 2 slices of ginger.

1. Clean the beef with water, then put it in a pot and blanch it, then take it out and wash it for later use.

2. Add star anise, cinnamon, bay leaves, Sichuan pepper, salt, light soy sauce, dark soy sauce, rock sugar, cooking wine, ginger in another pot, and then pour in an appropriate amount of water.

3. Put the blanched beef in a pot and bring to a boil over high heat, turn to low heat and simmer for a few hours.

4. After the beef is marinated, do not put it out immediately, and soak it in the marinated soup overnight.

5. Prepare a clean and waterless container, put the marinated beef out and slice it and enjoy.

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!

Wash the food to be marinated If it is simple, you can go to the supermarket to buy the seasoning for making marinated vegetables, and add chili, five-spice powder, white sand sugar, etc. according to your personal taste. If you want to keep the brine tank, you must first wash the things to be browned. Pork belly and pig intestine are the most difficult to wash, you can use a small amount of dry flour to take away the dirt, and then clean it with water, you can put it into the brine jar to marinate.

After the pickled vegetables are cooled, a layer of sesame oil can be applied to the surface to prevent the surface of the pickled vegetables from drying and discoloring. The raw material texture of the older braised vegetables can be soaked in the marinated jar after the marinade is completed, and they can be taken at any time. Teach you to store brine Storage brine should be clay pottery containers.

The oil slick on the brine should be appropriate, and too much should be removed. In summer, the brine is boiled twice a day, put into utensils, and stored in a shading, ventilated, dry, and non-collision-resistant environment. You can also put the boiled and cooled brine in a ceramic vessel, seal it with plastic wrap, and store it in the refrigerator.

Braised duck legs. Ingredients: 1 duck leg.

Excipients: appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of cumin, 1 star anise, 2 tablespoons of dark soy sauce, appropriate amount of onion, a little cooking oil, appropriate amount of cooking wine, appropriate amount of old braised soup Method:

1.Bring the water to a boil, add an appropriate amount of cooking wine, and blanch the duck legs.

2.Bring the pot to a boil dry, add a little oil and stir-fry the duck skin, or you can do without oil, and then drain the oil.

3.Add boiling water and bring ingredients to a boil.

4.Add the duck leg to the broth.

5.Add the water from the wok again. After boiling, turn to low heat and marinate for 1 hour, then stop soaking for half an hour, then marinate for half an hour, and then stop soaking for a while.

6.Braised duck legs.

7.After cutting into pieces, drizzle with marinade.

The proficiency of braised vegetables is the best trick to make braised vegetables! If you are a novice to make braised vegetables, you need to learn how to master the ratio of spices, the size of the heat, and the stir-fried sugar.

Preparation and recipe of braised vegetables:

1. Brine production:

Put the marinade into a gauze bag, tie the bag tightly, if there is no old brine, you need to use chicken bones and pork bones to cook bone broth first. The method is: take 5 catties.

Add 10 pounds of water to the bones (the bones need to be rinsed for 1 hour to remove blood, clean and knock off) and boil over low heat for 5 to 8 hours and then remove the bones.

Put the head into the marinade bag, add water to 50 catties, add an appropriate amount of pepper, pepper and ginger, boil it for about an hour on low heat, and the fragrance overflows as appropriate.

Use sugar color (see below for preparation method) to adjust the color of the marinade, then add 250 grams of cooking wine, salt, sugar, and an appropriate amount of monosodium glutamate.

Sugar color preparation method: Put the salad oil into a pot and heat it over low heat, add 2 taels of sugar and stir-fry until it is dark red and just white bubbles, and immediately add water.

Jin is sugar color. The above preparation of brine material with water 30 50 kilograms, can halogen raw materials 70 80 kilograms, should be replaced with the marinade package.

2. Pickling: raw materials to be pickled:

The pickling method of large pieces, chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hooves, etc., are collectively referred to as large pieces. First of all, wash the above ingredients.

Net standby. Take 20 catties of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, peppercorns and thyme are needed.

Around 20 to 30 degrees in the spring, marinate for about 12 hours, and in the summer at 30 to 40 degrees, marinate for about 5 to 6 hours. Hoof flowers, pork belly, etc. fresh.

The material can be marinated directly.

Jingwu marinating method (duck head, duck neck, beef): clean it first, add an appropriate amount of water, add salt (saltier than vegetables) and add sodium nitrite.

Add 1 gram of 10 pounds of water, loose, reddening and shorten the marinating time, the amount of its addition can not be exceeded, otherwise there will be poisoning) for pickling, pickling for about 24 hours in winter, about 12 hours in spring, and 5 6 hours in summer.

Small pickling method (wing tips, wing roots, chicken feet, duck paws, chicken kings, duck wings, duck gizzards, etc.): first wash with water and add an appropriate amount of salt for pickling.

Can. It is marinated for about 8 hours in winter, about 4 hours in spring, and about 2 hours in summer. The intestines and belly do not need to be marinated, and the water can be marinated after cleaning. The marinated water should be salty, must be changed daily, and cannot be reused.

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

Goose, beef, duck head, duck neck, etc. need to be out of the water. All small pieces do not need to be watered, and can be rinsed directly with water after pickling. Raw material effluent control.

It is advisable to be overripe at the level of broken raw and just ripe, and should not be overripe to prevent the loss of fresh flavor.