Who knows how the aftertaste of braised vegetables is made? Thank you

1. Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 25 grams, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of gannai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 500 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

2. Preparation 1 Divide star anise, cinnamon, cumin, licorice, sannai, gando, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2 Roast a large piece of rock sugar on the fire first, then gently crush it on a cutting board, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well, that is, it will become a sugar color.

3 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, then put in the spice packet, boil and change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Use of brine.

1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dish being too salty.

2 A pot of good brine should be often marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

3. Pork, chicken, duck, goose, rabbit and other raw materials with strong flavor should be used separately from beef, mutton and various animals with strong odors, such as fat sausages, to ensure the quality of brine and marinated dishes.

4. In the process of use, it is necessary to check the color, fragrance, saltiness and adequacy of the brine frequently.

The key to making marinade lies in the boiling of sugar and the combination of seasonings.

1.Now heat the oil pot, put in the appropriate amount of vegetable oil (oil boiled with a peculiar fragrance) remember that the heat can not be too large, as long as there is a flame, the oil is heated to warm can be put in an appropriate amount of rock sugar fast (here rock sugar fast refers to sucrose) and then slowly boil over low heat, stir with a spatula, so that the sugar is fully dissolved, until the sugar is completely dissolved, the oil becomes bright red, and it is OK.

2.Then add cold water or fresh soup, and then add seasonings, star anise, fennel, pepper, ginger, dried red pepper, cinnamon, grass fruit, add salt, chicken essence, cooking wine, boil into soup, you can put your meat on low heat and stew slowly, if it is duck meat, it is not easy to stew, it takes time to meet some, about 2 hours, if it is chicken or pork can be used for an hour, if it is the elderly to eat, the time can be longer.

3.When you have used it, put the remaining soup into the refrigerator to refrigerate, for the next time to use, if the next time you use the soup is too little, you can add some water or fresh soup, add an appropriate amount of salt, use it a few more times If the color is light, you can also re-boil the sugar and add it to it, the soup is thicker and more fragrant, and the color of the boiled meat skin is bright red and bright. Try it if you don't believe it!

This is really not easy, the old soup is boiled, the ingredients are pickled, the ratio of the ingredients, the ratio of the ingredients to the ingredients, the marinating time of various ingredients, and the processing and preservation of the old soup after the marinated ingredients! If the landlord really wants to learn, tell you about the 32 kinds of material ratios? There are countless flavors of braised meat in China, but generally speaking, they are mainly based on various dry and fresh spices, supplemented by the taste of the years, that is, the taste of the old soup, a good braised meat shop must have a legendary pot of old soup, such a story can never be told, the old soup is melted and the family braised meat can not be braised several times a month, the amount is not large, the fresh fragrance is insufficient, and even sometimes the braised soup will be rancid and poured out if it is not properly preserved, without the blessing of the braised soup, the family braised things will not be braised for a while and a half as mellow and delicious as sold, But we can master the things that are marinated at home, and do these four points well, not only as delicious as the ones sold, but also beyond the stewed products sold, which are more delicious and beautiful than the stewed products sold.

<> so-called marinade is that the raw materials are boiled or stewed for a long time in the soup pot with good flavor, so if you want to be more fragrant, first of all, the raw materials should be boiled or stewed for a long time, only rotten, the original taste of the raw materials can come out, and the protein can be decomposed and dissolved into the soup, so first of all, if there is a problem, you will find a solution for the first time, if you want to really do it, leave me a message, I will answer the <> in detail for the first time

Marinated things at home, do these four points well, not only as delicious as the sold, but also surpass the stewed products sold, which are better and better looking than the stewed products sold. Horn (anise), cinnamon, cloves, cumin, triadow, bay leaf (bay leaf), green onion, ginger, garlic, pepper, pepper, pepper, chili pepper, etc. The color of the raw materials is not easy to grasp the sugar color, use soy sauce instead of sugar color, but the general soy sauce is easy to make the marinade black, the best raw materials to pour out the marinade single halogen, do not have oil on the brine raw materials:

250 grams of light soy sauce, 500 grams of water, 50 grams of rice wine, 100 grams of rock sugar, 5 grams of monosodium glutamate, a little sesame oil, 50 grams of peanut oil. Spices: 5 grams of tangerine peel, star anise, cinnamon, grass fruit, cloves, and sand ginger

Boil the water, add star anise, bay leaves, soy sauce, oil, cooking wine, fragrant powder, and boil the sesame juice until the soup is thick and sticky.

Braised fire is very popular among Beijingers. Burn the tic-tac-toe knife, cut the tofu into triangles, chop small pieces of small intestines and lungs, scoop a spoonful of old soup from the pot and pour it into the bowl, and then add some garlic, chili oil, tofu milk, and leek flowers. A hot bowl was served, the fire, tofu, and lungs sucked up enough soup, the fire burned through but not sticky, the meat was rotten but not bad, and the most flavorful was the small intestine.

The intestines are crispy and soft, the taste is thick but not greasy, and there is no peculiar smell.

When seasoning, put an appropriate amount of teriyaki sauce, light soy sauce, dark soy sauce, and then put an appropriate amount of rock sugar, then put oyster sauce and purified water, and put pepper ingredients, fragrance, nutmeg, cinnamon, hawthorn, tangerine peel and other spices to boil water to taste, which will make the lo-mei more delicious.

You can solve it by adding some marinade, or you can add a little MSG or salt or vinegar to taste, although it can't return to the original taste, but it can still be eaten. The longer the old soup is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami, and the more beautiful the flavor of the cooked meat.

More than 10 flavors of medicines such as sand kernels, cardamom, grass fruits, tangerine peel, cinnamon, cloves, ginger, magnolia bark, fennel and so on are not only delicious and delicious, but also nutritious, and have the functions of strengthening the stomach, smoothing qi and promoting appetite.

Summary. Dear, hello, for you to find out how to taste the specific method of braised vegetables:

1.Before we marinate the dish, we must first marinate it. In this way, not only can increase the bottom taste of the raw materials, but also can play a role in removing the fish, many times, some people always feel that the taste is not so delicious, it is very likely that you did not marinate in advance and went directly to the pot.

To do this, use salt, peppercorns, garlic, and ginger to marinate the meat for a few hours.

How to make braised vegetables can be very flavorful.

Dear, hello, for you to find out how to make the braised vegetables taste the specific method: 1Before we marinate the dish, we must first marinate it.

In this way, not only can increase the bottom taste of the raw materials, but also can play a role in removing the fish, many times, some people always feel that the taste is not so delicious, it is very likely that you did not marinate in advance and went directly to the pot. To do this, use salt, peppercorns, garlic, and ginger to marinate the meat for a few hours.

2.Salt, the king of all kinds of flavors, plays a key role in whatever you cook. In our marinating process, don't put salt first, and wait until the marinated meat is thoroughly cooked before putting salt, so that the marinated things will be more flavorful3

In the process of marinating vegetables, spices also play a certain role. We not only have to reasonably match the amount of spices, but also pay attention to the ratio of brine and spices, adding more or less will have an impact on the flavor of braised meat. In short, if you want to taste braised vegetables, all links must be interlocked.

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Generally, lo-mei will be prepared into lo-mei buns, and there are many spices in lo-mei buns. Add bones to the lo-mei bun, boil the flavor, put the lo-mei into the marinade and marinate it together, and then it's ready.

If you want to make braised vegetables with a special flavor, then seasoning is indispensable. Lo mei shops usually use some spices, bay leaves, cinnamon, spices and other more flavorful condiments.

If you want to make braised vegetables to taste, the raw materials must be pickled in the early stage, especially when the new brine is fresh, and the flavor is marinated in the early stage. Raw materials for making marinated vegetables.

200 grams of cooked chicken breast, 20 grams of green onion, 25 grams of soy sauce, 10 grams of sugar, 10 grams of Sichuan pepper powder, 40 grams of chili oil, 15 grams of sesame oil, 35 grams of vinegar, 15 grams of sesame paste, 5 grams of cooked sesame seeds, 1 gram of monosodium glutamate, 1 gram of refined salt.

Before making the pickled vegetables, the pickled vegetables should be pickled first, and in the process of pickling, salt should be put at least three times, so that the pickled vegetables will be more flavorful, which is also a very critical step. After the pickled vegetables are pickled, put them in the pot and stir-fry them, you don't need to add too much cooking oil and spices, add them according to the proportion, and then add some soup to them, the amount of soup must be sufficient, otherwise the taste of the pickled vegetables will not be delicious, and don't be afraid of wasting time, the longer the stew, the more flavorful the pickled vegetables will be, and the taste will be better. Usually the main ingredients and auxiliary materials are star anise, cinnamon, kaempfera, cloves, fennel, sand kernels, white buttons, angelica, bay leaves, grass fruits, etc., and the auxiliary materials are fragrant fruit, long pepper, red cardamom, spirit vanilla, grass cardamom, good ginger, sweet pine, row grass, citronella, thyme, coriander seeds, etc.