How to make the mixing of braised vegetables, and what is the recipe and seasoning for making braise

In Chinese seasoning, it is generally used, cloves, peppercorns, cinnamon, ingredients, etc., to be colored red in color, generally colored with soy sauce and sugar, and the following is a refined marinade method:

Production: Put 10 grams of star anise, 10 grams of cinnamon, 10 grams of licorice, 5 grams of grass fruit, 5 grams of cloves, 3 grams of sand ginger powder, and 5 grams of tangerine peel into a cloth bag and seal it. Put the pot on the fire, add 100 grams of clear oil, heat the oil, add 10 grams of ginger, 25 grams of green onion strips and stir fragrant, put 50 grams of dark soy sauce, 250 grams of Shao wine, 100 grams of rock sugar, put it in a medicine bag, burn it together until the soup boils, then change the heat to low for about 30 minutes, beat off the green onions, ginger and foam and pour them into the container.

The more times the halogen is used, the longer the retention time, and the better the quality. It is usually stored in the freezer.

The above is a bit troublesome, and you can also find a bagged spice called home marinade in the supermarket where you buy spices. It's a yellow bag, about 3 yuan, and it's easy to learn with detailed instructions on how to use and how to use food. It is convenient for the home or catering business to buy and sell, you can give it a try.

Because it is too troublesome to prepare the seasoning by yourself, and you have to divide the time of cooking in the order before and after, which is not very easy to master.

How to make braised vegetables:

Preparation materials: 1 pork tongue, 8 chicken gizzards, 200g chicken heart, 6 slices of dried tofu, appropriate amount of salt, appropriate amount of marinade, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine.

The first step is to prepare the materials.

The second step is to blanch the meat in the pot.

Step 3: Blanch the water, rinse it and set aside.

Step 4: Add an appropriate amount of water to another pot, add the meat and ingredients.

Step 5: Cover the pot and bring to a boil, then turn to low heat and simmer.

Step 6: Cook until all ingredients are cooked, then add dried tofu.

Step 7: Cook for a few minutes, add an appropriate amount of salt, and turn off the heat.

Step 8: Soak to taste and serve.

<> make braised vegetables with ginger, star anise, fennel, pepper, cinnamon, bay leaves, rock sugar and other ingredients. The selection of marinade ingredients is also very particular, such as pepper, cinnamon, star anise, bay leaves, fennel and other ingredients need to be selected and made without peculiar smell. When making marinade, add salt, chicken essence, monosodium glutamate, pepper, cooking wine, light soy sauce, dark soy sauce, oyster sauce and other seasonings for better taste.

If you want to make delicious braised vegetables, you rely on a pot of good braised soup, and the preparation of braised soup involves the ratio of spices, the traditional five spices used in the basic spices are 5 kinds, star anise, cinnamon, cumin, cloves and peppercorns, and the commercial version of the recipe generally uses more than 20 or more spices.

1. The ingredients of braised vegetables include star anise, Sichuan pepper, chili, fennel, cumin, cinnamon, cloves, ginger, green onions, cooking wine, soy sauce, salt, sugar, monosodium glutamate, liquor, old hen, old duck, stick bones and so on.

2. Braised vegetables are the general name of cold food dishes in cooking, and they are familiar home cooking dishes in various regions. Sichuan-style braised vegetables belong to the largest category of five-flavor types, which has the characteristics of baba, soft, delicious and fragrant, suitable for all ages, clean and hygienic, long storage time, and easy to carry and eat. The key to the production of braised vegetables is to prepare the brine, and there are two kinds of Sichuan-style brine: red brine and white brine, and the flavor of the two types of brine is basically the same.

The main difference is that there is an appropriate amount of rock sugar sugar color added to the red brine, which is suitable for marinating light-colored raw materials. There is no sugar color in the white marinade, which is suitable for marinating dark raw materials (such as beef and mutton).