What dishes can be used for braised dishes?

Roast pork with dried beans.

Ingredients: 150 grams of pork belly, 80 grams of dried beans, 3 cloves of garlic, 2 slices of ginger, 3 grams of green onions, 2 star anise, 5 grams of dark soy sauce, salt and cooking wine.

Method: Cut the pork belly into small pieces, put it in boiling water and blanch it, remove it and wash off the blood water for later use; garlic cloves cracked; Soak the dried beans in water for about 1 hour and set aside. Put the wok on the fire, heat the oil, add the pork belly and fry until the meat turns white, add cooking wine and half of the dark soy sauce and stir well.

Put an appropriate amount of water in the pot, add dried beans and star anise and green onions to boil, add dark soy sauce and salt to taste, and put the fried meat slices in the pot for about 40 minutes.

Dongpo roast pork. Ingredients: 500 grams of pork belly, 15 grams of green onion and ginger, 4 grams of cinnamon, 20 grams of soy sauce, 10 grams of rock sugar, 8 grams of sweet wine juice, appropriate amount of salt.

Method: Wash the pork belly, put it in a pot and blanch it slightly, and cut it into 4 cm square pieces; Draw a flower knife on the leather surface and a cross knife on the side of the meat; Chop the green onion and ginger cubes. Put the pot on the fire, put the oil to heat, put in the green onion and ginger pieces and stir-fry, add the pork belly, stir-fry the oil over medium heat, put in the soy sauce and stir it red, then add the original juice of sweet wine, rock sugar, salt, cinnamon and an appropriate amount of water to boil.

Put the pork belly side down into the casserole with the bottom counted, pour in the original soup of the stir-fried meat, cover and simmer over low heat for about 1 hour.

Braised prawns. Ingredients: 500 grams of prawns, 5 grams of shredded green onion and ginger, 10 grams of soy sauce, 15 grams of cooking wine, 3 grams of sugar.

Leave the bottom oil in the pot, add shredded green onion and ginger to stir the pot, add soy sauce, cooking wine, sugar, and an appropriate amount of fresh soup to boil. Pour in the fried shrimp and bring to a boil; When the soup is almost dry, drizzle with oil and remove from the pot.

Braised hairtail. Raw materials: 400 grams of net hairtail, 10 grams of chopped green onion, minced ginger and garlic slices, 5 Sichuan peppercorns, 25 grams of cooking wine and soy sauce, 5 grams of sesame oil, white vinegar and sugar, 3 grams of salt and monosodium glutamate, and an appropriate amount of water starch.

Method: Chop the "checkerboard knife" on both sides of the fish body, chop it into 6 cm long segments, fry it in eighty percent hot oil until it is golden brown, and remove the oil control. Leave the bottom oil in the original pot, put in the green onion, minced ginger, garlic slices, Sichuan pepper boiling pot, cook cooking wine, white vinegar, add soy sauce, sugar, salt, appropriate amount of soup to boil, put in the fried hairtail segments, turn to low heat and cook until flavorful.

When the soup is thick, add monosodium glutamate, transfer the heat to reduce the juice, thicken with water starch, drizzle with sesame oil, and remove from the pot.

Braised lion's head.

Ingredients: 400 grams of minced meat, 50 grams of Shuifa sea rice, 50 grams of Shuifa shiitake mushrooms, 1 egg, 5 grams of green onion and ginger, 3 grams of cooking wine, soy sauce, sugar, salt, monosodium glutamate, and an appropriate amount of water starch.

Method: mince sea rice; Cut the mushrooms into cubes, blanch them in boiling water, remove and drain the water for later use. Add sea rice, shiitake mushrooms, cooking wine, salt, water starch to the meat filling, beat in the eggs and mix thoroughly, form 4 meatballs, fry them in sixty percent hot oil until they are set, see that the surface is slightly hard, when it is golden brown, remove the net oil and put it into the casserole.

Leave a little base oil in the original pot, cook the pot with green onions and ginger slices, cook in cooking wine, add an appropriate amount of soup, add soy sauce, monosodium glutamate, and sugar to boil, pour it into a casserole, change to low heat and simmer for about 1 hour until it is fully cooked. Start another pot, decant the original juice, add salt, monosodium glutamate to taste, thicken, drizzle with oil, and pour it on the lion's head.

Those who love to eat braised dishes must know that the most critical step of braised dishes is to fry the sugar color, the sugar color is fried well, and the dishes are naturally crystal clear, which makes people's appetite move. Today, I will tell you the tips in the fried sugar color!

1. The ratio of oil, sugar and water.

In general, sugar:water:oil = 10:

8:1, that is, 100 grams of sugar should be put 80 grams of water and 10 grams of oil, of course, the amount of water does not have to be very accurate, it doesn't matter if there is less, the amount of water needs to be fried for a while, and the amount of water is small, you can fry it for a while, and basically keep 1:1.

The different types of sugar used have no effect on the above ratios.

2. What is the best oil?

You should not choose a dark-colored oil for frying sugar-colored oil, but choose an oil with a pure and clear color, with salad oil being the best, cheap and affordable, followed by olive oil. Oils such as soybean oil, which will produce bubbles after heating, should not be used, and oils that are not resistant to high temperatures, such as butter and butter, should not be selected, as they are prone to harmful substances.

3. The order of sugar and water.

First of all, clean the pot on the fire, pour in the salad oil first, moisten the pot with oil, when the oil temperature reaches four or five hot, put the sugar and water into the pot successively, and at the same time stir constantly with a frying spoon to prevent the sugar from pasting the pot. At this time, during the stirring process, you will see that bubbles begin to appear after the sugar in the pot melts, slowly the big bubbles become small bubbles, the small bubbles gradually disappear, and the overall color also changes from white to yellow, and finally becomes jujube red, this stirring process time is not long, it is about 60 seconds, at this time, it means that the fried is done, do not use medium heat in the process of frying, the low heat is too slow, and the high heat is easy to paste.

Fourth, the choice of sugar.

The sugars we can use in our daily lives are generally white sugar, white sugar and rock sugar. According to the size of the particles, the frying time is also different, the stronger the grain, the more time it takes, the shortest white sugar, the most rock sugar. As mentioned above, there is no change in the proportions, but the frying time is different.

5. Precautions for raw materials.

This is still very easy, and it is best to choose dry and clean sugar; The oil is also a pure salad oil free of impurities; In terms of water, mineral water can be selected if conditions permit. Just pay attention to these points.

There are many ways to make braised vegetables, such as: braised potatoes, braised winter melon.

Braised eggplant, braised pumpkin, braised green beans, braised zucchin, braised gourd, braised loofah, braised taro, braised tomato, braised green pepper, braised bitter gourd, braised zucchini, braised cucumber, braised cabbage, braised cocoon, braised peas, braised white radish, braised okra, braised cowpeas, braised yams, braised cabbage flowers, braised celery, braised lettuce and other delicacies.

A lot, such as braised eggplant, braised vegetarian chicken, braised tofu, braised bean curd, and many dishes can be braised blot.

Braised dish. What are the many braised vegetables? But I won't go into them all.

There are a lot of braised vegetables: there are too many braised vegetables such as braised eggplant, braised cabbage, braised beans, red bean curd, roasted dongmelon, etc., which are both nutritious and delicious.

1. Salt-and-pepper pork ribs. Method:1

Pepper refers to Kai to remove the seeds and cut into minced pieces. 2.The pork ribs are lightly marinated in soy sauce and rice wine.

3.Add the white powder and mix well. 4.

Heat the oil in a pan and fry the ribs until golden brown. 5.Drain over high heat, remove and set aside.

6.Simmer heat until fragrant chili powder, garlic and green onions. 7.

Add the pork ribs, mix well with pepper and salt.

2. Crispy fried stick legs. Method:1

Prepare boiling water, put in the small stick legs, blanch for about 5 minutes, and then remove them. 2.Put the leg of the stick under cold water.

3.Pour the egg mixture into the cake flour and mix thoroughly. 4.

Evenly dip the legs of the sticks. 5.Fry in a pan for about 1 minute.

6.Scoop up the small stick leg, add seasoning and mix well.

3. Roasted prawns. Method:1

Remove the salted egg yolk and finely chop it for later use. 2.Cut off the sideburns of the large grass shrimp and cut them from the middle to the front and back.

3.Dip in a little too white powder. 4.

Fry in a hot pan and set aside. 5.Stir-fry the salad oil, cream, salted egg yolk and chicken broth over low heat until bubbly.

6.Turn off the heat and add the grass shrimp and stir-fry well.

Fourth, braised lion head. Method:1

Finely chop the green onion and ginger, beat the eggs, and add them to the minced meat. 2.Add cooking wine to the minced meat, and stir the salt vigorously in the same direction until sticky.

3.Peel and chop the water chestnuts, chop the whole wheat toast, add them to the minced meat and stir well. 4.

Scoop a large spoonful of the filling into the palm of your hand, knead it into balls and gently pat it back and forth between the two palms to expel the internal air and make the lion's head a little stronger. 5.After the wok is hot, add the oil and heat the meatballs over medium heat until the surface is golden brown and the excess oil is strained.

6.Add soy sauce, sugar and an appropriate amount of water, simmer over low heat until flavorful, then reduce the juice, drizzle with sesame oil and put on a plate. 7.

5. Roast green onion and shredded tofu in sauce. Method:1

Pork belly, dried tofu, shredded carrots, chopped green onions, chopped garlic. 2.In a pan with a spoonful of hot oil, stir-fry the minced garlic until fragrant, and stir-fry the shredded meat.

3.Then add the carrots and green onions and stir-fry them in a pan. 4.

Put the dried bean curd in the pot and stir-fry evenly. 5.Season before cooking, add soy sauce, oyster sauce, sugar and pepper and stir-fry evenly.

6. Braised chicken thighs. Method:1

Prepare all the ingredients in the mold. 2.Wash the chicken thighs, drain and place in a frying pan.

3.Fry over low heat until the skin is slightly yellow. 4.

In another pot, pour in a small amount of oil, add star anise, cinnamon and bay leaves and stir-fry until fragrant. 5.Add the green onion and ginger and continue to stir-fry.

6.Add the teriyaki soy sauce and rock sugar. 7.

Pour in boiling water. 8.Bring to a boil and add the fried chicken thighs.

The water should be submerged over the chicken legs. Bring to a boil over high heat and reduce heat to medium and simmer for 30 minutes. 9.

Add salt, reduce the heat to high and drain the soup.

Braised dishes: braised pork ribs, braised eggplant, braised pork, braised pork trotters, braised crucian carp, etc.

Examples of how to make braised eggplant:

1. Ingredients: 1 eggplant, ginger slices, green onion, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, salt, corn starch and water starch. Change the guess.

2. Slice the ginger, slice the garlic, and cut the green onion into sections.

3. Prepare a bowl for Zeyu, pour in 1 spoon of light soy sauce, 1 spoon of cooking wine, a little oyster sauce, sugar, salt, and a small amount of dark soy sauce, and mix well.

4. Cut the eggplant into hob pieces, put 3 tablespoons of cornstarch, and mix well.

5. Put oil in the pot, boil until it is hot, pour in the eggplant, fry until slightly yellow, and remove it. After the oil temperature is raised to 80% hot, then add the eggplant, fry until golden brown, pour out and drain the oil.

6. Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry, pour in the seasoned sauce and eggplant, and stir-fry evenly.

7. Pour in an appropriate amount of water starch and edible oil, and mix well.

You're right, braised dishes are generally not salted, just soy sauce. Generally, green onions and ginger are added, as well as spices and cooking wine.

Right.

Nutrition must be there!!

Add a pinch of MSG!

Hello, I am Xiao Gui Gourmet Home Fugui. Glad to have your question. More than 10 years as a chef.

Braised dishes are also made more. Braised is one of the most basic techniques in cooking, and there are many braised dishes. There are braised fish, braised pork, braised pork ribs, and so on.

Braised dishes all have one thing in common. The flavor is strong and the color is strong. Let me list an authentic recipe for braised dishes.

Braised pork knuckles. 1. Prepare ingredients: 500 grams of pork knuckles, a small spoon of dark soy sauce, a small spoon of bean paste, 10 grams of cinnamon, star anise, and 20 grams of ginger. 20 grams of chicken essence, 20 grams of oyster sauce, 20 grams of rock sugar.

2. Wash and dispose of the pig's feet, boil the water, and pass the pig's feet through the water. Boil the water for 2 minutes and remove it.

3. Stir-fry the sugar again, put the rock sugar in the pot over low heat to boil the dark brown, and then add the pig's feet and stir-fry evenly to color. Then add ginger, cinnamon, star anise, and bean paste and stir-fry together.

4. Add water to cover the pig's feet. Dark soy sauce, chicken essence, oyster sauce to taste. The seasonings all have a salt taste, so there is no need to add salt.

5. Cook on low heat for 50 minutes. Everyone remember to use low heat, the color is bright, the taste is delicious, and it is very delicious.

This is the authentic way to make braised dishes. I hope I can help you, thank you.

Others love to eat, which is the most authentic method. Every chef has his own set of recipes, and no one likes to eat it, so how can it be said to be the most authentic? To borrow what Guo Degang said, to the effect that commercial performances are the standard for testing the level of cross talk.

Braised dishes actually have a lot of braised fish, braised pork, and braised meatballs, which belong to the braised cuisine this week.

There are many braised dishes, such as braised tofu, braised pork ribs, braised pork belly, braised winter melon, which are all braised dishes.

There are many of them, such as braised pork and braised fish, and the way to make them is almost the same.

There are many cuisines in Changsha, you can make braised pork ribs, braised potatoes, braised chicken thighs, braised chicken nuggets, then braised pork, braised eggplant.

There are many braised dishes, such as braised fish, braised pork, braised beef, taro roasted pork, cowpea roasted pork, braised tripe and the like.

There are many braised dishes, such as braised fish, braised pork ribs, braised meatballs and so on.

Braised vegetables have strong adaptability to raw material varieties, but the texture of raw materials has a greater impact on the finished dish, so choosing good ingredients is still the premise of making a good dish. For example, braised pork should use pork belly elbow meat, braised elbow should use front elbow, braised chicken should use big rooster in the next year, and braised fish should use about 1000 grams of carp. Let's take braised pork as an example:

Ingredient preparation: specific steps:

Roast the pork skin, scrape and clean. If you don't have the conditions to burn the skin, you can scrape off the hair on the skin, wash it with hot water, slice the ginger and cut the green onion into sections.

Cut the pork into square pieces and marinate in cooking wine for 10 minutes for later use.

Heat the oil in a pan and stir-fry the rock sugar over low heat until the rock sugar melts.

Add the marinated pork, continue to simmer, and stir-fry until the pork skin is golden brown. The whole process needs to be constantly turned with a spatula, and if you are lazy, it will cause the pork to burn.

The pork is almost fried, turn to medium heat, add ginger slices, green onions, star anise, cinnamon and stir-fry together, and at the same time add an appropriate amount of dark soy sauce and light soy sauce to adjust the color, the proportion of dark soy sauce is very small, and it must not be excessive.

Turn to high heat, add enough water, boil for two minutes, then turn to medium heat, pour a little cooking wine, put a little oyster sauce, adjust an appropriate amount of salt, cover and simmer.

Collect the juice, remove from the heat and put in a bowl.