What is the correct ratio of brine to spices? What are the methods and skills that must be mastered in cooking pot-stewed vegetables?

In order to make delicious braised dishes, marinade and spices are very important. According to different raw materials and tastes, the proportion of spices and gravy is also different. There are five basic spices used in traditional five spices: star anise, cinnamon, fennel, clove and pepper. In spiced braised dishes, these five spices are the main spices (naturally, some special tastes or braised dishes gods may not use them as the main spices). With this preparation as the basis, other spices are added to help refresh the food according to the different tastes and taste needs. Generally speaking, 20-25 kinds of spices are usually used in the commercial version of the secret recipe, of which 2-3 kinds of main spices account for 30%-35% of the total spice output, and 70%-65% of other auxiliary spices are more suitable. Because the consumption of marinated vegetables in China is very small, the variety is between 12 and 16, so the application ratio will be slightly improved.

There are so many spices, how to determine the proportion of marinade and spices? According to 30 years' working experience in cooking pot-stewed dishes, under normal circumstances, 100 kg pot-stewed dishes and 2 kg spices are relatively standard dosage. Naturally, I have seen 5 kg of spices used per 100 kg of water, but it is difficult for novices to control the steaming time of spices in marinade, so it is not recommended for novices to use such a large dose of secret recipe. If the secret recipe in your hand is such a large dose, it is suggested to convert it into a standard of 2 kg per 100 kg of water, so that even if something goes wrong, the marinade will not be bad. This kind of * * * enjoyment only represents personal experience, and each family has its own secret recipe and style, as long as the food is delicious.

Stellate and cinnamon are the main ingredients in spiced sauce marinade, accounting for about 35%, prickly ash and pepper are the main ingredients, accounting for 35%, and other 20 spices, such as deodorizing, film evaporation, antibacterial and antiseptic spices, account for 65% (this is only a rough proportion). If the characteristics of meat products are different, the flavor of pork is relatively small, mostly star anise and cinnamon.

This is a long process. Every time the proportion of spices is well matched, everyone should try the taste until they match their own satisfactory taste before opening a physical store. If you eat halogen at home, the matching rules are relatively low. Naturally, the following * * * does not mean that only these spices are used to make secret recipes. Here we just define the key general direction of the secret recipe. After the main fragrance in the secret recipe is determined, there are still many spices suitable for assisting refreshing, so you can consider adding preparations as appropriate.

Take the pot-stewed vegetables as an example. After the main spices are determined, other auxiliary spices depend on the situation. Generally, spicery is the main ingredient in braised dishes, followed by deodorization and difference, and the dosage of bitter incense is also. Because of the excessive use of bitter aroma, the marinade will be bitter and have a strong medicinal taste, so the dosage should not be too much. There is naturally no fixed standard. Because there are many kinds of marinated vegetables, different meat products must have different main spices. There are also some stewed dishes with unique flavor, and God will also make some unique dishes. For example, I have seen a great god use Chuanxiong as the main spice when cooking beef with sauce. It tastes very special and delicious.

In a word, when you are making the seasoning of braised dishes, you should grasp a law from beginning to end and have a clear order. If you want to highlight any flavor, you should take the spices with any characteristics as the key spices and increase the proportion appropriately. Other auxiliary spices should be specified according to different characteristics and rich aroma, and the proportion of spicy spices can be appropriately increased when making spicy braised dishes. Remember, the more spices, the better. Only effective collocation can give full play to the characteristics of spices. Only by combining the characteristics of various spices in a reasonable proportion can we achieve the practical effect of reassuring pickles.