Raw materials of red marinade: fresh soup 10 kg, crystal sugar 500 g, cooking wine 500 g, refined salt 1kg, star anise 50 g, cinnamon bark 30 g, fennel 25 g, kaempferia kaempferia 20 g, Amomum tsaoko 20 g, clove 10 g, pepper 30 g and dried pepper.
Raw materials of white juice: fresh soup 10 kg, crystal sugar 400g, cooking wine 500g, refined salt 500g, star anise 50g, cinnamon 5g, fennel 25g, kaempferia kaempferia 20g, Amomum villosum 20g, clove 5g, Amomum villosum10g, cardamom 25g and pepper 30g.
Method for making marinated juice:
Firstly, the seasoning is wrapped with gauze to form a seasoning package; Add fresh soup, chicken bone and pig bone into the pot, heat until boiling, skim off the floating foam, add spice bag, ginger slice and onion, continue heating for 1 hour, and add various seasonings to get the marinade.
Key points of operation
(1) raw materials should be properly treated to ensure the quality of raw materials. Raw materials should be blanched with tight skin to prevent excessive loss of umami flavor.
(2) Raw materials such as liver, waist, heart, tongue, bean products and fungi should be cooked thoroughly, and raw materials such as pork, chickens, ducks, geese, rabbits, cattle, sheep, hooves, stomachs and intestines should be cooked soft.
(3) When marinating, skim the floating foam in time to keep the raw materials fresh. The marinating system should be covered, and the firepower should be small, so as to keep the marinade from boiling, prevent the marinade from evaporating too fast and the fragrance from escaping, and ensure the raw materials to be moist. The raw materials reach the mature standard, do not touch bittern oil, and the color is beautiful and refreshing after cooling.
(4) Before curing some raw materials, season them with salt, ginger, onion, pepper and cooking wine for a certain period of time, so that the raw materials can penetrate into the flavor.
Braised duck
Material: 750g duckling (1)
Seasoning: 2 000 g old marinade, spice bag 1, 25 g ginger slices, 50 g onion segments, 50 g refined salt 100g cooking wine and 50 g sugar color.
Cooking method:
1. Put the old marinade into the pot, heat it to boiling, and then add the spice bag, refined salt and sugar to taste and color.
2. After the ducklings are washed, remove the wing tips and duck feet, marinate them with salt, cooking wine, ginger slices and onions for 30 minutes, then take them out, blanch them in boiling water until their skins are tight, take them out, put them in a prepared marinade pot, heat them to boiling, skim off the floating foam, marinate them with low fire for 45 minutes until they are soft and cooked, take them out and let them cool, and then change knives and plates.
Precautions:
1. Autumn duck is most suitable for marinating.
2. Pay attention to the maturity of raw materials when marinating.
3. Strictly control the color and taste of brine.
Features: Brown-red color, tender meat, salty and delicious, and full of five flavors.
dried bean curd
Ingredients: 500g dried bean curd.
Seasoning: old marinade1000g, ginger10g, onion15g, star anise 5g, cinnamon 3g, refined salt15g, white sugar10g, monosodium glutamate 2g, sesame oil 5g, and sugar color.
Cooking method:
1. Wash dried beancurd, drain, and cut into 4cm square pieces.
2. Put the old marinade into a pot, add refined salt, sugar, white sugar, monosodium glutamate, ginger slices, onion segments, star anise and cinnamon, then add dried bean curd, add fresh soup, heat it until it boils, skim off the floating foam, continue to marinate for 30 minutes until the dried bean curd tastes delicious, take it out, mix with sesame oil, and let it cool.
Precautions:
1. After the marinade is boiled, it is advisable to use a small fire.
2. The marinade can only be used once.
Features: brownish red in color, soft and tender in texture and rich in fragrance.
Many foodies like to eat pot-stewed vegetables.
Especially during the Spring Festival.
Many people will prepare some pot-stewed dishes at home.
But the pot-stewed vegetables are delicious,
I'm afraid it's not clean outside,
Dare not eat, what should I do?
Then do it yourself!
Here is a good recipe for braised pork.
Share it with you.
material
Pig feet, chicken feet, beef
Pork belly, eggs, star anise
Cinnamomum cassia, Amomum tsaoko.
Siraitia grosvenorii, chicken essence, salt
Cooking wine, oil consumption, light soy sauce
The first step of the secret recipe
After the meat is bought, it is washed first.
The second step of the secret recipe
Prepare ingredients. The marinade shop publicizes that our marinade is made of dozens of ingredients. Actually, there is no need for so many spices in brine. Too many flavors are not good together.
The third step of the secret recipe
Prepare a large pot with bamboo mats at the bottom.
So as not to burn the meat at the bottom of the pot;
The fourth step of the secret recipe
Put the main ingredients in the pot (remember to put a pork belly with fat pig at random), add borneol sugar and ginger slices, and put the spices in the residue bag;
The fifth step of the secret recipe
Take another pot and cook some broth.
For example: sparerib soup
Clear water can be used instead of broth;
The sixth step of the secret recipe
Add chicken essence, salt, cooking wine, oil consumption, and light soy sauce (remember to light soy sauce, not light soy sauce, which will easily change color), and add the cooked stock until the soup is not salted. The marinade can be salty, but it doesn't taste good when it's weak. The fire boiled and became slow.
Step 7 of the secret recipe
Note: The marinade varies with the time of materials. The rules that have been mastered for so many years are: pork belly 35-45 minutes, beef 40-50 minutes, chicken feet 30 minutes, pig feet 1 hour, duck heart 10 minutes, and chicken wing tip pickling 15 minutes.
Step 8 of the secret recipe
Take a sample according to the time, turn off the fire after marinating, and then soak these marinades in brine for 20 minutes to let the taste penetrate completely. Remember not to cover the pot, or it will turn into stew and the pickled things will be bad.
When it's done,
delicious
Delicious.
It's delicious and worth sharing.
The prepared pot-stewed vegetables are bright and attractive in color,
It tastes mellow, soft and mature.
It's very dignified to entertain guests or eat by yourself.
The most important thing is to eat safely and have no worries.
Share a recipe of braised pork that I stole from a friend. Not only braised pork, but also pork belly, chicken legs, chicken wings, dried bean curd, eggs and so on. Everything is delicious!
Main ingredients:
Pig leg with skin 1 strip 1 kg, chicken legs, chicken wings, eggs, tofu, dried tofu, etc.
Spices and seasonings:
Fragrant leaves, aniseed, cinnamon, tsaoko, pepper, dried Chili, chives, ginger, garlic, salt, sugar, cooking wine, soy sauce and soy sauce. (If you have old gravy at home, add some old gravy. It doesn't matter if you don't have it. )
With regard to the materials used for spices, the amount of aniseed, cinnamon, Amomum tsaoko and pepper should not be too much, which will easily lead to a taste grab. Dry Chili peppers are put according to their spicy degree, and soy sauce, soy sauce, salt and sugar are mainly adjusted by observing the color of marinade and tasting salty marinade later. Handling of meat and eggs:
I personally like to blanch the meat with ginger slices in advance. If the meat you buy is fresh, you can ignore this step.
Eggs are cooked and shelled in advance. If you want to pickle eggs easily, you can use a fruit knife to cut two knives on the surface of the eggs to facilitate the taste.
Exercise:
1. Put enough water in the soup pot, add all spices and seasonings except shallots and ginger, boil over high fire, and then turn to low heat for about 15-20 minutes to cook the fragrance of spices.
2. Then add the blanched meat and peeled eggs, cover the pot and boil the soup again, then turn to low heat until the meat begins to change color.
3. Put dried beans, bean bubbles, etc. Continue to simmer and don't feel distressed.
4. When the color of pork and drumsticks is even, poke the pork with chopsticks to check whether the meat can be easily inserted with chopsticks.
5. Don't turn off the fire in a hurry, taste the salty taste, fine-tune the taste, cook on low heat for about 10 minutes, and then turn off the fire. You can eat braised pork at this time, but I personally suggest soaking it for more than 2-4 hours after turning off the fire, so that the meat is more delicious and tastes better.
Braised pork is a must-have dish for every family in the New Year. Every new year, raw materials will be bought early, and guests at home can eat them immediately if they want to drink.
First, prepare to buy duck wings, duck feet, beef and chicken gizzards at will according to personal tastes. The materials for making brine: star anise, cinnamon, fragrant leaves, pepper, cooking wine and other materials also depend on the taste.
Second, marinate the meat. Cook beef, duck and chicken gizzards in a pot, add pepper, cooking wine and other materials, remove and drain, add salt, and air dry in the air for a few days. This will keep it longer and chewier.
Third, the production of brine: put the brine into a gauze bag and tie the bag mouth tightly. If there is no old bittern, you need to cook bone soup with chicken bones and pig bones first. The method is as follows: take 5 kg of bone and add 10 kg of water (the bone needs to be rinsed 1 hour to remove blood, washed and broken), cook for 5-8 hours, then take out the bone and put it in a marinade bag, add water to 50 kg, add appropriate amount of coriander, pepper and ginger, and cook for 65438 on low fire. Adjust the color of marinade.
4. Sugar coloring method: put salad oil 1.5 into the pot and heat it with low fire. Add sugar 2 and stir-fry until dark red, and white bubbles just appear. Immediately add, add 0.5 kg of water to make it sugar-colored. Adding 30-50 kilograms of water to the prepared marinade can marinate 70-80 kilograms of raw materials, so the marinade package should be changed again. Just be horny.
If you want to bring out a pot of good brine, you must first understand his basic process. Let me briefly describe it: welcome to discuss it together!
1, the first pot-stewed flavor belongs to the small category in the traditional catering industry; After a hundred years of development, the present situation of Luohu is as follows:
Sauced braised pork and vegetable products are referred to as sauced braised products for short. Seasoning and spices are added to the raw materials, and cooked meat products and cooked vegetable products can be directly eaten under the heating condition of water. Typical traditional cooked meat products. Sauce-marinated products are cooked meat products, which are rich in flavor and cannot be preserved for a long time. Now, according to the regional characteristics, a sauce and brine product with unique local characteristics has been formed.
Now, with the research of traditional processing technology and the application of advanced technology and equipment, the traditional technology of some sauce-stewed products has been improved, such as sauce beef, roast chicken and other products processed by new technology;
2. Classification of sauce and brine products
Because of the different consumption habits, ingredients and operation techniques used in processing, many meat products with local characteristics have been formed. Sauce-marinated products can be divided into white cook the meat, red boiled halogen and yellow halogen in color, and sauce-flavored braised pork and spicy halogen in taste. White cook the meat can be regarded as a special case of unsalted or cured meat. Spicy bittern is a product made of pepper and traditional sauce or marinade.
(1) White cook the meat White cook the meat is a kind of cooked meat product which is made by curing raw meat (or not) and cooking it in water (salt water). The main feature of the base material is to keep the inherent color and flavor of the raw materials to the maximum extent, and it is usually seasoned when eaten. Its representative varieties are boiled chicken, salted duck, boiled meat, boiled pork belly and so on.
(2) Braised pork with sauce and braised pork with sauce is a cooked meat product cooked by adding seasonings and spices such as salt or soy sauce to water. Some raw materials of sauce and braised pork are pre-cooked with clear water, generally pre-cooked 15~25min, and then cooked with sauce or braised pork. Some products need to be smoked or pickled after sauce. The main characteristics of braised pork in sauce are bright color, delicious taste, tender meat and unique flavor. The color and flavor of products mainly depend on seasonings and spices. Its representative varieties are roast chicken, braised chicken, sauced meat, sweet and sour pork ribs, honey hoof and so on.
(3) Spicy braised pork bad meat is a cold cooked meat product preserved by quenching after the raw material is spicy. Its main feature is that it retains the inherent fragrance of raw meat and increases the spicy feeling; Spicy duck neck, spicy lotus root slices, spicy duck intestines and so on.
In addition, sauce and marinated products can be divided into many varieties according to the types and quantities of seasonings added, which usually include spiced or marinated products, honey juice products, sweet and sour products, fermented products, marinated products, white baked products and so on.
Spiced or marinated products are the most extensive kind of sauce products, which are characterized by the large use of soy sauce in processing, so some of them are called marinated products; In addition, five (or more) spices such as star anise, cinnamon, clove, pepper and fennel are added to the product, so it is also called five-spice product. Such as roast chicken and beef sauce.
3. How to prepare a pot of brine:
(1.) Spices must be cleaned;
(2) Seasoning must wait for materials that are easy to deteriorate the old brine;
(3) heating once a day in summer; The rest of the season can be once every two to three days;
(4) After brine, use hot water (above 70 degrees) to make up the quantity.
(5) The immature goods in the first phase are boiled in pig bones, old hens and cow bones for more than 2 hours (low fire).
4. Household halogen ingredients: generally, the formula of 25 kg of water and 6 kg of meat for household use is enough; Give everyone a recipe, using materials that are generally available at home;
Water: 25 kg;
Seasoning: cinnamon: two sections: aniseed: one spoon: star anise: one spoon: white sugar: half a bowl of grams (stir-fried, not stir-fried); Salt: according to your favorite salinity (I feel that the taste of soup is higher than my acceptable salinity); Chicken essence: 5 spoonfuls; Monosodium glutamate: 5 spoonfuls; Ginger: cut into half pieces; Scallion: 6 segments; Soy sauce: soy sauce: half a bowl is the upper limit (see your favorite color); Dried red peppers: 6 to 7 (small peppers);
Commodities: chickens, pigs and cows can be preserved;
Method: First boil the water and open it. Cinnamon bark, star anise, fennel and pepper; Add seasoning such as salt and soy sauce after ten minutes; Finally, add ginger and onion before the ingredients are put into the pot, and then add the ingredients; 6 kg of raw materials per pot of halogen; Throw it away after three pots; Add salt, sugar, soy sauce, chicken essence and monosodium glutamate to the second pot; Answer over!
This dish was just cooked last Saturday. It's delicious.
Delicious braised pork requires high ingredients. The ingredients and accessories for braised pork are as follows
pork belly
Onions, ginger and garlic. Slice onion and ginger for later use.
Accessories: Amomum tsaoko, Zanthoxylum bungeanum, Geranium geranium, Illicium verum, Alpinia officinarum, Cinnamomum cassia, Kaempferia Kaempferiae.
Other auxiliary materials: edible salt, rock sugar, soy sauce, soy sauce, cooking wine and white pepper.
step
1. Wash pork belly, cut into pieces, pour in cooking wine, soy sauce, edible salt, rock sugar and white pepper, and marinate for 12 hour.
2. Soak Tsaoko, Zanthoxylum bungeanum, Pelargonium hortorum, Illicium verum, Alpinia officinarum, Cinnamomum cassia and Kaempferia Kaempferiae in clean water for 65438 0 hours.
3. Add water to the casserole, bring it to a boil, pour in the soaked tsaoko and other ingredients, add onion, ginger and garlic, bring it to a boil and turn to low heat for 0 minutes.
4. Add the marinated pork belly, add soy sauce, edible salt, rock sugar and soy sauce, and bring to a boil over high fire. Boil for 4 hours, turn off the fire, let stand 1 hour, and soak in color.
5, take out the marinated pork belly, cut into pieces, dip in the sauce, and drink a glass of sake to taste better.
The key to braised pork lies in the use of seasoning and the length of cooking time. Generally speaking, those who like salty mouth can put more salt, and those who like sweet mouth can put more rock sugar. I put more rock sugar and less salt. I made a vegetarian sauce with chestnuts, Bai Mei, garlic and ginger, and it tasted good.
Braised pork is called sealed meat and braised pork in rural areas of southern Fujian.
Today I will talk about my braised pork and share it with you. Braised pork, braised pork generally choose pork belly, want to taste good, add a small amount of ribs, pig small intestine, pig liver, pig lung, which can absorb each other's taste and some oil, and taste really good.
1, wash the above ingredients and cut them into cubes. The bigger the meat, the more delicious and fragrant it is. Cook the cut meat in cold water, immediately pick it up and wash it again for later use.
2. Wash the wok, heat it, put some oil properly, add rock sugar, simmer on low heat until the rock sugar melts to form light yellow bubbles, pour pork belly, stir fry and color it, and then put it in a pressure cooker or rice cooker.
2. Add ingredients. 10 Jin of meat can be added with a bottle of soy sauce, a large piece of beaten ginger, 3 sugars, 10 slice of dried mushrooms, appropriate amount of angelica, appropriate amount of fragrant leaves, appropriate amount of cassia twig, appropriate amount of star anise, appropriate amount of tsaoko, appropriate amount of fennel, appropriate amount of mature vinegar, appropriate amount of yellow wine, boiled in cold water, and put water for 7 minutes so as not to submerge. No monosodium glutamate, no salt, add some salt if it is not salty enough.
Remember! Use medium fire 15 minutes, the meat is neither rotten nor hard.
Because of the time, I will briefly talk about it. Come to my house to cook in more detail, and I will hold your hand and teach you.
Method 1:
1, prepare a clay pot. You can't use metal containers to cook braised pork. You should cook braised pork in a clay pot, and the meat to be stewed should be treated with water first.
2. Add the brine in front to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly color matching), half a catty of clear oil (oil must be added, otherwise the salted meat is like boiled water), and a proper amount of salt. Put the pickled medicine bag into it, boil it with high fire and cook it with low fire.
Don't cook hard because there is carrion in the medicine. For example, beef 1 hour is enough, and the time for other meats can be shorter. Sandwich meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish in the boiling pot before leaving the fire, because cold pot fish will destroy the soup.
4, a pair of medicine can be pickled many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and put on a new medicine (pay attention to changing the medicine instead of changing the soup). Cook meat several times a year, and don't change soup for 3-5 years. The older, the better.
Method 2:
Material: pork (fat and thin)1000g.
Seasoning: liao ribs concentrated marinade, sesame oil and soy sauce.
Exercise:
1. Scrape pork or fat and thin meat from hind legs and cut into three pieces. Blanch with boiling water, remove the blood and scoop it up.
2. Put the wok on a big fire, and pour the liao ribs concentrated marinade into clear water at the same time, and cook the fragrance to get the brine.
3. Cook the pork with salt water, then switch to low fire, marinate the meat until it is fragrant and rotten, cut into pieces when eating, and sprinkle with a little soy sauce and sesame oil.
Production instructions
1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105.
3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice.
I am a professional in this field, and I want to answer this question. Before answering this question, let me tell a story. Before that, I went to a restaurant that made Anhui beef noodles. There are few herbs in his noodles. After rummaging for a long time, I found only a little onion and ginger, which was delicious. I want to put star anise, fennel, angelica dahurica, tsaoko, nutmeg and cardamom on the market. Not bad. Why tell this story? I think many people are superstitious about the formula and think it is good, but it is not. This is like scrambled eggs with tomatoes. Some people put salt in their recipes, while others put sugar in their recipes. They all taste delicious.
I think there are four most important points in braised pork: 1, deodorization; 2. Aroma; 3, it has a taste; 4. Look at your appetite.
How? Knowing the principle is actually very simple and does not require a secret recipe. Most ingredients should be soaked in blood, usually within 2-8 hours, and the blood can only ooze after full soaking. If you are in a hurry, you can also put the stewed ingredients in a cold water pot for flying water treatment, that is, put them in a cold water pot to boil, remove the blood foam, and the blood is basically cleaned up. In this process, according to the types of ingredients, cooking wine, white wine, yellow wine, carved wine, beer and other wines can be added, and the heated wine will give off some fishy smell. Remember, the lid should be opened when flying. Other herbs to remove fishy smell are ginger, pepper, clove and so on. Generally speaking, some pepper, aniseed, fennel, angelica dahurica, kaempferia kaempferia, nutmeg, tsaoko and so on. Should be added in moderation. Pay attention to peel the grass fruit, otherwise it will be bitter. Don't add too much clove and kaempferia. These drugs will mask the fishy smell of ingredients and enhance the fragrance. To make the ingredients delicious, of course. The most difficult thing in pot-stewed is to master the salt mouth of pot-stewed. The reason why most people can't do it well is that there is less salt. Pot-stewed soup is definitely more salty than what we usually cook. It tastes a little pickles, killing the mouth and slightly bitter. Don't go out of the pot immediately after marinating. Try to soak in the pot for a while, so that the ingredients of the pot-stewed vegetables will taste good. However, it should be noted that if it is cooked, such as normal marinating, it takes 40 minutes to cook thoroughly, so it needs to be soaked directly in the soup. It is recommended to marinate for 25 minutes, and then it will be stuffy, so that the marinated ingredients will taste good. As for appetite, it is generally necessary to add sugar to the marinated soup and cook it with rock sugar, so that the marinated ingredients look more appetizing. Some ingredients need to be smeared with sesame oil or special oil to keep their fragrance and beauty. I hope it works for you.
Many fans and friends ask how to marinate braised pork in order to stay fragrant. Here, I will answer and share with them.
1. Take pork belly as an example. Raw pork belly (1000g) is scraped with fur and dead skin, soaked in clear water for several hours, and the water becomes clear. Take it out, put it in a pot, add water without meat, cook for 5 minutes, then take it out and clean it in clean water.
2. Prepare marinade. 50g of onion, 0/0g of ginger/kloc-,20g of liquor, 50g of salt, 20g of sugar and 20g of spices, washed and bagged. 2 grams of citronella, 2 grams of Amomum tsaoko, 2 grams of Alpinia officinarum, 5 grams of Amomum villosum, 5 grams of Radix Angelicae Dahuricae, 5 grams of Rhizoma Kaempferiae, 5 grams of Amomum cardamom, 4 grams of fennel, 4 grams of cinnamon, 2 grams of clove, 2 grams of nutmeg, 3 grams of fragrant leaves, 2 grams of Siraitia grosvenorii, 8 grams of star anise, 0/g of pepper and 65,438 grams of licorice.
3. Make marinated soup. 6,000 grams of water, 1 0,000 grams of chicken rack and 1 0,000 grams of whole bones are all washed and blanched, then boiled in water with strong fire for 2 hours, then boiled in the above-mentioned marinade for 1 hour, and all the residues are beaten out to obtain the marinade soup.
4. At this time, there are 3,000 grams of gravy left, and pork belly is put on. After the fire is boiled, turn to low fire 1 hour, and soak the braised pork in brine for 4 hours. At this time, the fragrant braised pork will be marinated.