The production method and steps of halogen dishes, the practice of halogen dishes The most authentic

In the current braised vegetable business, braised vegetables are in a very embarrassing position, it is not a tall thing, it seems to be a more convenient and down-to-earth variety, but now this down-to-earth variety, the price is actually not down-to-earth at all, a pound of meat vegetables is dozens of large, more expensive than the next restaurant, and there is no face in the restaurant. So what should you do as a braised vegetable production operator? Only vegetarian varieties can be added, such as braised lotus root slices, dried tofu, bean curd, kelp, peanuts, etc., in order to achieve the purpose of reducing ** and increasing popularity.

Halogen dishes. However, the traditional braised vegetable production process is actually based on the production of meat dishes, and there is also a separate system for the marinated process of vegetarian dishes. Today we will introduce to you the preparation process of vegetarian brine.

1. Use with matching to reduce repetition.

If starch, soy product crumbs, and vegetable crumbs are mixed into the brine, it is easy to sour and can no longer be reused. Therefore, the brine of the marinated material should be used with it, and the brine should be matched once, just before the marinade, and the marinade should be marinated, and the marinated should not be as much as the marinated meat dishes, and the ingredients to be marinated can be just submerged. In this way, less brine will be discarded after brining.

The brine of soy products such as braised tofu and Qianzhang can be reused two or three times, and the brine of braised lotus root and braised vegetables can only be used once, and it is not necessary to use it once after use, so it is necessary to control the amount and not to mix too much at a time.

Vegetarian brine preparation.

2. Mix old and new, with meat and vegetables.

Anyone who makes braised vegetables knows that the more you use the brine, the more fragrant it is, and the older the brine, the better it tastes. The brine of braised vegetables cannot be reused, so how to ensure that the brine is fresh and has the fragrance of old brine at the same time? This requires the use of new brine and old brine, the old brine can be taken out of the brine of the braised meat dishes, and then paired with the new brine, so that the brine can be fresh and delicious.

Another way is to add a little meat to the halogen dish. For the brine to be good, it must have bones, meat, and skin, and all three of these require meat dishes. We can put some meat dishes such as pork belly, pork knuckle, and old chicken in the marinated vegetarian dishes, so that the marinated vegetarian dishes will taste more delicious, more layered, and have a better taste.

Meat and vegetable pairing. Third, the taste is light, and the amount of seasoning is reduced.

Compared with meat dishes, vegetarian dishes are generally easier to absorb and have a stronger ability to absorb flavor. Therefore, whether it is salt or spices, with the same weight, the amount of seasoning of halogen dishes should be reduced by two or three percent compared with that of marinated meat dishes, so that the taste will not be too salty and too strong. Moreover, compared with braised meat dishes, braised vegetarian dishes themselves are to pursue a lighter taste, and a lighter taste is more suitable for the original taste of vegetarian dishes.

Vegetarian dishes suitable for marinating are:

Lotus root, edamame, peanuts, yuba, cloud silk, gluten, fungus, cucumber, wild vegetables, tofu skin, dried fragrant, potatoes, lotus root, gluten, kelp, etc.

Here's how to make the marinated lotus root:

Ingredients: 1 lotus root, 10g dried chili, 10g cinnamon, 1 package, 200g rock sugar, 1 tablespoon of five-spice powder, 3 teaspoons of salt, 1 small dish and a half of soy sauce.

Steps: Step 1: Prepare all the ingredients.

Step 2: Wash and peel the lotus root.

Step 3: Put the file on the board and cut it into thick slices.

Step 4: Put it in a pot of clean water, add dried chilies, cinnamon and ingredients.

Step 5: Add rock sugar.

Step 6: Add 3 teaspoons of salt.

Step 7: Add 1 small dish of Banqiao soy sauce.

Step 8: Add five-spice powder.

Step 9: Bring to a boil.

Step 10: Next, cover and cook over medium-low heat for 10 minutes, turn off the heat, and soak for 1 hour and 20 minutes.

Step 11、Then drain, open the lid and take it out, and it is ready。

Braised vegetables can not only be braised meat, but also vegetarian, and the taste of vegetarian braised vegetables is also very delicious and pleasant. Many vegetarian dishes are very suitable for marinating, and the more common ingredients of marinated vegetables in daily life are soy products, such as marinated dried fragrant, marinated bean curd, marinated, etc., in addition, kelp, eggs, shiitake mushrooms, potatoes, lotus root, bamboo shoots, peanuts, etc. can also be used to make halogen dishes.

1. What are the vegetarian dishes that can be marinated?

Braised vegetables are made by the food materials after the initial rough processing, cooking, and then blanching. Braised cabbage is a very traditional dish. According to the color of the pickled vegetables, they can be divided into three types: red marinade, yellow marinade, and white marinade.

There are many varieties of vegetarian vegetables of braised vegetables: such as: yuba, kelp, cloud silk, gluten, fungus, cucumber, wild vegetables, tofu and so on.

Second, the practice of marinating and marinating the remaining juice tofu.

Ingredients: 1500 grams of tofu (north), 125 grams of peanut oil.

Steps:1Cut the tofu into thick slices of rectangular thicknesses 7 cm long, 1 cm wide and 1 cm thick.

2.Put the wok on a hot fire, pour in the peanut oil and cook to 180 degrees, put in the tofu cubes, fry until yellow and float, remove and drain the oil.

3.Put 750 grams of red braised soup into a clay pot, put in the tofu cubes, heat on the heat, change to a slight heat and simmer for about 1 hour after boiling, take it out to cool, dare to knife and put it on a plate; Drizzle with a little marinade and serve.

Tips for making marinated tofu:

1.The oil temperature of fried tofu should be high, and the surface can be fried until the surface is yellow.

2.The clay pot has good air permeability, and when marinating tofu, it is heated over a slight heat to make the tofu taste thorough.

3. The practice of marinated spiced bean curd.

Ingredients: 500 grams of dried tofu, 3 grams of star anise, 20 grams of Sichuan pepper, 50 grams of soy sauce, 2 grams of salt, 2 grams of pepper, 10 grams of five-spice powder, 10 grams of cinnamon, 50 grams of rice wine, 30 grams of sugar, 1 gram of monosodium glutamate, 25 grams of ginger, 100 grams of peanut oil.

Steps: Put 1500 grams of water in a small aluminum pot and bring to a boil, add refined salt, monosodium glutamate, Shao wine, pepper, 15 grams of sugar, soy sauce, ginger slices, Sichuan pepper, cinnamon, star anise, five-spice powder, and then change to low heat until it is slightly opened.

2.Heat the wok on the fire, scoop in 10 grams of peanut oil, fry 15 grams of sugar, wait for the sugar to bubble up, then bubble into small bubbles, and flush a small amount of boiling water when it turns from dark red to purple red, that is, it becomes a sugar color, and it is poured into the braised soup;

3.Cut the dried tofu diagonally into two knives to form 4 small triangular pieces;

4.Put the wok on the fire, pour in the raw oil of the flower mess cover and burn to 180 degrees, disperse the triangular dried tofu pieces, fry them to light red, and drain the oil; 5.Put it in the braised soup and cook for 30 minutes, remove from the heat, soak it in the original soup, and eat it after cooling.

1. Which vegetarian dishes are more delicious.

This personally thinks that if you want to carry out halogens. You can consider reading Zheng, lotus root slices or potato slices, is it more close? So it's easy to absorb the flavor and it tastes good.

Second, what is delicious?

Vegetarian dishes that are often marinated are, fungus, bean curd, mille-feuille, oil-baked peanuts, white radish, vegetarian base, lotus root, dried tofu, shiitake mushrooms, and boiled peanuts with five spices.

The more common marinated meat dishes are: pig's head meat, pig's ears, pig's liver, piglet's return to Songxin, pig's tail, salted duck, spiced chicken, roast duck, duck neck, duck wings, duck feet, pig intestines, chicken wings, chicken feet, pig tongue, pig's feet, pork belly, beef tendon, spiced beef, salted goose, Shiyou chicken legs, beef tendon and so on.

Lo-mei refers to the processed and blanched raw materials in a well-proportioned marinade for cooking, which can be divided into three categories: red marinade, yellow marinade and white marinade. Many people love to eat braised vegetables, but they don't know which ingredients are suitable for marinating. In fact, in principle, as long as it can be eaten, it can be made into lo-mei, but most people often take ducks, cows, and pigs as the mainstay, and take their feet and wings for marinating, while vegetarian lo-mei is mainly based on dried tofu and lotus root.

1.There are many dishes that can be made into braised vegetables, and the more commonly used vegetarian dishes are: kelp, shiitake mushrooms, enoki mushrooms, bean curd, bamboo shoots, potatoes, lotus roots, etc.

2.Braised vegetables can be made as either vegetarian or braised meat.

3.Common meat foods when making braised vegetables are: chicken wings, chicken feet, duck head, duck tongue, duck neck, rabbit head, goose paw and beef. Pat the locust.

Vegetarian dishes that can be made as braised vegetables are: kelp, shiitake mushrooms, enoki mushrooms, bean curd, bamboo shoots, potatoes, lotus roots, etc.

These vegetarian dishes can be made into braised vegetables: tofu, bamboo shoots, kelp.

Usually I am used to cooking dishes, sometimes I want to be lazy or improve the taste, I will go to the braised vegetable shop to buy all kinds of braised vegetables, in fact, there are a lot of braised vegetables in the braised vegetable shop, such as sauced beef, sauced duck, sauced pork feet, etc., these are meat dishes, in fact, many pickled vegetables can also be vegetarian. Today we will find out what are the vegetarian dishes that can be marinated. After understanding, in the future, we will not only buy and eat in the store, but also buy some raw materials and eat them by ourselves, which is hygienic and cheap, and inexpensive.

Whether you drink coffee or not, it looks good and crying.

The practice of halogen dishes + the most authentic method.

Hello dear and happy to answer for you. The practice of pro-halogen dishes: Ingredients:

Qianzhang, gluten, dried beans, lotus root (a total of 5 catties), fresh soup 7 catties (boiled into chicken soup with big bones). Recipe: 4 grams of star anise, 2 grams of sand kernels, 1 cardamom, 1 grass fruit (crushed), 1 gram of cloves, 3 white cardamom, 2 grams of cinnamon, 2 grams of cumin, 2 grams of licorice, 2 grams of Sannai, 1 gram of Ganwo, 5 grams of Sichuan pepper, 1 gram of black pepper seeds, 3 chili peppers, 2 grams of coriander seeds, 3 grams of good ginger, 2 slices of ginger, 2 sections of green onion (with shallots).

Seasoning: 80 grams of rock sugar, 1 gram of monosodium glutamate, pepper, appropriate amount of salt, 100 grams of lard. Method:

1.Wrap the recipe first and then soak it for half an hour to remove the right amount of spice impurities. 2.

Stir-fry the sugar color, give a small amount of cooking oil at the bottom of the pot, then add rock sugar, stir-fry, slightly touch Kaixin into brown, laugh wheel and then add 100 grams of water, the sugar color is ready. 3.Bring the soup to a boil, add the soaked marinade packets, sugar, and lard, and simmer over low heat for 2 hours (just like boiling Chinese medicine, to bring out the flavor completely).

4.Then add the seasoning, and the soup base must be a little stronger, because the ingredients will absorb a lot of salt. 5.

Generally, vegetarian dishes can be marinated for 20-30 minutes on low heat, and then soaked for 2 hours before eating. Hope mine is helpful to you! Remember to give Sun a thumbs up!

I wish you a happy life, peace and joy!

1. Ingredients: 500 grams of kelp shreds, 2 sheets of 1,000 sheets, 500 grams of tofu, 10 eggs.

2. Auxiliary materials: appropriate amount of water, 5 tablespoons of salt, appropriate amount of vegetable oil, appropriate amount of braised meat.

3. Method: 1) Prepare the ingredients.

2) Boiled eggs for later use.

3) Cut 1,000 sheets into shreds.

4) Tofu cut into thin slices.

5) Wash the kelp and set aside.

6) Put half a pot of oil in a wok and heat over high heat.

7) Put the tofu in it and fry it until golden brown.

8) Tofu is more resistant to frying, and in the process of frying Oakson's tofu, the eggs are peeled.

9) Remove the fried tofu and set aside.

Sakura Bi 10) Add the peeled eggs and fry until golden brown.

11) Remove the eggs.

12) Put all the ingredients into the automatic pot and add half a pot of water.

13) Add the condiments.

14) Choose a stewed soup.

15) After 30 minutes, the fragrant braised vegetables are ready.

16) Cook and soak for a while to make it taste better.

The preparation of marinade in halogen dishes is as follows:

1. Raw materials: 25 grams of star anise, 15 grams of cinnamon, monosodium glutamate, grass fruit, 20 grams of cumin, 10 grams of licorice and cloves, 20 grams of Sichuan pepper, 100 grams of ginger and Shao wine, 150 grams of green onions, 500 grams of rock sugar and refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags;

Second, the steps of the jujube ruler are as follows:

1. Divide star anise, cinnamon, cumin, licorice, pepper, grass fruit, cloves, etc. into two parts, put them into a loose gauze bag and tie the bag mouth with a string, wash the ginger and pat it, and wash the green onion with the roots for later use;

2. Roast the rock sugar on the fire, then put it on the cutting board and crush it after the letter is cracked, 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 it well, that is, it becomes a sugar color;

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

Summary. Ingredients: 10 shiitake mushrooms, an appropriate amount of cooked white sesame seeds, an appropriate amount of oil, an appropriate amount of sweet noodle sauce, and an appropriate amount of broth essence. Method 1: Remove the stems of the mushrooms, wash and squeeze out the water.

2. Put a little oil in the pot, add the mushrooms and stir-fry them slightly. 3. Put oil in the pan and stir-fry in the sweet noodle sauce until fragrant. 4. Add shiitake mushrooms and stir-fry.

5. Add an appropriate amount of water and a little broth essence to bring to a boil over high heat. 6. When the soup is exhausted, sprinkle white sesame seeds and stir evenly.

Ingredients: 10 shiitake mushrooms, an appropriate amount of cooked white sesame seeds, an appropriate amount of oil, an appropriate amount of sweet noodle sauce, and an appropriate amount of broth essence. Method 1: Wash the mushrooms and squeeze out the water. 2. Put a little oil in the pot, add the mushrooms and stir-fry them slightly.

3. Put the oil in the pot and stir-fry in the sweet noodle sauce until fragrant. 4. Add shiitake mushrooms and stir-fry. 5. Add an appropriate amount of water and a little stock essence to boil over high heat.

6. When the soup is exhausted, sprinkle white sesame seeds and stir evenly.

Marinated shiitake mushrooms with hemp seeds.

1000g of dried tofu, 1000g of vegetable oil, 2 teaspoons of salt, 1 star anise, 5g of cinnamon, 1 small piece of tangerine peel, 3g of cloves, 10 peppercorns, 2g of cumin, 1 bay leaf, half of good ginger, 1 grass fruit, 1 licorice, 1 dried red pepper, 1 piece of ginger, 1 green onion, 3g monosodium glutamate, 30g of rock sugar, 1 tablespoon of dark soy sauce, and an appropriate amount of old marinade. Method 1: Cut the dried tofu into cubes. 2. Heat the pan with cold oil, and heat the oil to 7 into dried tofu.

3. Fry until the tofu is dry and foamy, remove and drain the oil. 4. The grass fruit is cracked with a knife, the cinnamon is beaten into small pieces with the back of the knife, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is soaked and washed. Put star anise, cinnamon, tangerine peel, cloves, kaemptifera, peppercorns, fennel, bay leaves, grass fruits, ginger and licorice into the seasoning box and tighten tightly.

5. Put the spice box, green onion knots, ginger pieces, rock sugar, soy sauce, rock sugar, salt, monosodium glutamate, old marinade, and dried tofu into the marinade pot. 6. Add the old marinade, add water to boil over high heat, turn to medium-low heat and cook for about 40 minutes, and turn the pig's ears 1-2 times in the middle. 7. Turn off the heat, add a lid, and simmer for another 5-10 minutes.

In fact, it can be eaten if it is not stewed, but the hail teases the section but the taste of simmering refers to the closed passage into the bones, and it tastes more delicious.

Marinated fresh lotus root with 500g of fresh lotus root, appropriate amount of sesame oil, appropriate amount of salt, and appropriate amount of marinade. Method 1: Peel and wash the appropriate amount of fresh lotus root. 2. Boil the marinade, add salt, sugar, season fresh, and then put in the fresh lotus root with good skin.

3. Drain the brine over medium heat for 20 minutes. 4. Slice after cooling, add sauce and eat with sauce. Limb Talk.

No lie, if you want to know what dishes you want to make, you can be more specific, here is the method for you.