How to cook braised vegetables in oil, water and oil?

Brief introduction of pot-stewed vegetables

Sichuan-style pot-stewed vegetables belong to the largest category of the five flavors, which are soft and delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to cooking pot-stewed vegetables lies in the preparation of brine and the cooking temperature. There are two kinds of Sichuan-style bittern: red bittern and white bittern, and their flavors are basically the same. The main difference is that the right amount of rock sugar color is added to the red brine, which is suitable for marinating light-colored raw materials. White brine is suitable for marinating dark raw materials (such as beef and mutton) without sugar.

2, halogen formula

Sichuan spiced seasoning 1 package, ginger 100g, onion 150g, Shaoxing wine 100g, proper amount of refined salt, 20g of cooked vegetable oil, 250g of crystal sugar and 5000mg of clear water. The above ingredients are the dosage of primary brine, which can be increased or decreased according to the quantity of brine products.

3. Salt water production

1), mash the rock sugar, put100g of vegetable oil and rock sugar in a wok, fry until it melts and turns silver red, and add 250 water to blend and restrain it to a sugar color.

2) Add 5,000 grams of clear water to the pot, add ginger, onion, salt, crystal sugar, Shaoxing wine, sugar color (to make the soup reddish brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become brine for use.

3) The wrapped seasoning package can be kept for next cooking, and the boiled brine can be used continuously. After each cooking, remove the impurity foam and skim off the oil slick. Boil the clean brine with salt and put it in a ceramic brine tank for preservation.

4) The next time you marinate, pour the brine into the pot and put it in the last seasoning bag to cook. If the seasoning package is cooked for many times and the brine becomes turbid and tasteless, it should be replaced with a new seasoning package and brine to maintain the quality of the brine.

4, the role of salt water

1), animal raw materials must be blanched first, and then marinated in the pot, and the taste is soft and cooked. The quality of brine can be improved by often marinating animal raw materials with strong flavor.

2) It is best to use bittern separately for raw materials with fresh flavor (pork, chickens and ducks) and raw materials with heavy odor (cattle, sheep, meat, sausage, belly, etc.). ) to ensure the quality of brine products.

3) It is best to use the brine of halogen bean products once, and don't reuse it.

4) Regularly check the salinity, color, fragrance and quantity of brine, and replenish or replace it at any time to ensure the quality of brine.

5, salt water storage

The bittern should always be filtered out of impurities to ensure cleanliness and hygiene. When stored, it should be boiled to remove excess grease. It should be kept in a ceramic cylinder or an enamel bucket (basin). If it is not used for a long time, it should be cooked frequently before storage.

6, raw material processing and marinating method

1), raw material treatment: wash the marinated vegetables (all kinds of vegetarian food) and meat raw materials, blanch them to remove fishy smell, and cut them into pieces (generally, the whole meat with large volume is cut into pieces weighing about 200g). Small foods such as heart, stomach, chicken and duck gizzards, wings, hooves, ducks, geese's heads and necks do not need to be cut into pieces. The blanching time depends on the texture of the raw materials. For raw materials with good umami taste and light smell, they should be blanched to remove the fishy smell, and they can be taken out and put into a halogen pot. Beef, mutton, belly, intestines and other raw materials with strong odor are cooked (soaked 15 minutes), then taken out and put in a halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.

2) marinating method: put the raw materials into a marinating pot, and the marinade will submerge the raw materials, boil them with strong fire to remove floating foam, and simmer them with low fire until they are mature or well done. It is necessary to master the heat flexibly according to the old and tender texture of raw materials. Usually, it is marinated in a halogen pot at 95℃ for about 40 minutes, and the finished product is based on the softness of the pot.

7. How to eat halogen products?

Halogen products can be eaten hot or cold. When eating, you can pour a little marinade or mix with soy sauce, fresh soup, monosodium glutamate and sesame oil. If you like spicy food, you can also sprinkle some pepper noodles and Chili noodles. Common braised dishes are: braised beef, braised goose, braised chicken and duck, braised chicken and duck wings, braised duck gizzard, braised pork intestines and so on.

8. The second preservation method of halogen products

Secondary preservation: In order to reduce losses, the marinated vegetables that are not sold out that day, are not spoiled, reported as damaged, do not meet the requirements, and are not sold well the next day are re-processed before being sold. Generally, white brine can be used for the second marination, and the time is to cook thoroughly. Remember to sell first when you sell. Braised vegetables have their own characteristics. After repeated cooking and heating, the color of pot-stewed vegetables will become darker and darker, and the sales volume will become worse. Under normal circumstances, in order to keep the freshness of halogen products, halogen juice should be added to the tray when selling, and the sales staff should always turn over to keep the freshness. Halogen products that are not sold out that day can be cut into cold dishes and sold the next day.