Sichuan style braised vegetable brine formula, Sichuan braised vegetable recipe

Sichuan marinated recipe 1, Sannai five coins, star anise 1 tael, cumin 5 coins, fragrant pine 125 coins, tangerine peel 5 coins, Angelica dahurica 5 coins, cool ginger 1 tael, clove 5 coins, patchouli 1 tael, cardamom 5 coins, fire stalk 1 tael, cinnamon 3 coins, cinnamon 2 taels, Sichuan pepper 3 taels, pepper 1 tael, sand kernel 5 coins, hawthorn 1 tael, comfrey 1 tael, rock sugar 4 taels, licorice 5 coins Halogen medicine is generally formulated in dry goods stores.

The usage of halogen medicine is to first sew up a dose of halogen medicine gauze wrap, put the ingredients into the pot separately according to the needs of different products (for example, beef should be separated from other marinated products to avoid cross-flavoring), fry with oil and rock sugar to change color, and then pour it into the boiling brine.

2. Sannai 15 grams, star anise 20 grams, sand kernels 30 grams, Angelica dahurica 20 grams, grass row 20 grams, Jatamansi 10 grams, bay leaves 20 grams, cumin 15 grams, cloves 15 grams, white cardamom 20 grams, tangerine peel 10 grams, grass fruit 20 grams, white pepper 10 grams, cinnamon bark 20 grams, vanilla 20 grams, thyme 20 grams, ginger 50 grams, Sichuan pepper 15 grams.

My family also makes braised vegetables, the above is the recipe, I have ready-made spices here that can be used directly, if you need it, you can contact.!

Method: A chicken, a duck, thigh bones, pig's trotters, add water according to the proportion, boil for two to three hours, put in the spice packet, salt, monosodium glutamate, chicken essence, sugar, give a link here.

Boil for about an hour, then add the caramel boiled with rock sugar, and the brine is ready! You can marinate all kinds of meat!

You can go to Sichuan, the birthplace of braised vegetables, and look for a store that has a physical store that is decades old, so that you can get good recipes.

The above is the answer to the couple's lung tablets.

1. Prepare appropriate materials:

1. The amount of spices, salt and soy sauce should be appropriate: too many spices, the medicinal taste of the finished dish is large, and the color is black; There are too few spices, and the flavor of the finished dish is insufficient. Too much salt, in addition to the taste of "dead salty", will also make the finished dish shrink and shriveled; There is too little salt, and the fresh flavor of the finished dish is not prominent.

There is too much soy sauce, and the finished product is black and ugly; There is too little soy sauce and the taste is not delicious enough.

2. Selection of raw materials: soy sauce or other colored condiments should not be used for yellow marinade and white marinade, and spices that are easy to fade should not be used.

3. The marinade should not be boiled in advance, and should be prepared and used now, which can not only avoid the aromatic smell in the condiment from volatilizing in vain, but also save fuel and time.

After slaughtering, the remaining hair and dirt must be removed. The intestines should be cleaned with refined salt and starch. The tongue and belly should also be slightly scalded with boiling water, and the white film should be scraped off with a knife.

2. Preliminary knife processing: the meat is changed into pieces of about 250 1000 grams; The intestine is changed into segments about 45 to 60 cm long; liver knife into 500 600 g pieces; Beef tripe is cut into pieces of about 1,000 grams; Other internal organs are not changed. Poultry and dried tofu do not need to be changed.

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

Otherwise, the bad smell and blood stain in the raw materials will be mixed into the marinade, making the marinade taste bad, porridge-like, and easy to ferment and foam and deteriorate, which is difficult to preserve. The raw materials are directly put into the stew pot without blanching treatment, and the surface is attached to the blood foam, which is not beautiful in appearance and has a very poor taste.

Blanching treatment is to put the raw materials into a pot of clean water, blanch until they are broken, take them out, and wash off the foam with water. If the smell of raw materials is large, you can add green onion knots, ginger pieces, cooking wine, etc. to the pot.

The marinade of the marinated dish should be carefully stored 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.

Color with dark soy sauce, and prepare the ingredients as follows: 1000 grams of pork belly, 500 grams of rapeseed oil, 2 tablespoons of sugar, 5 grams of dried Sichuan peppercorns, 1 piece of ginger, 2 tablespoons of light soy sauce

1. Boil the pot of water, put in the ginger slices, put the whole piece of pork belly with skin into the water and cook until it is seven or eight mature.

Second, after scooping up, rub a layer of dark soy sauce on the meat skin while it is hot, and let it dry, if it is not dried, the next step will be to splash oil everywhere when frying.

3. Heat the pot, pour in an appropriate amount of cooking oil, put the meat skin down into the pot and fry it until the meat skin is brown-red, and the meat skin should be fried until it is brown and slightly blistered.

Fourth, remove the fried meat and dry the oil.

5. Scoop up the fried meat, put it in cold water and boil, turn off the heat and soak.

6. Leave a little rapeseed oil in the pot and add 2 tablespoons of sugar.

7. Turn off the heat after the caramel color is stir-fried, add an appropriate amount of light soy sauce and turn off the heat.

8. Cut the meat to the desired thickness and size.

9. Put the cut meat into a sugar-colored pot and spread the sauce evenly.

10. Put the meat evenly in a bowl.