Sharing of 10 Secret Braised Meat Techniques (Part 1)

Gulixiang Universal Brine Recipe To prepare the brine soup: Crush all the spices (large particles), put them into a gauze bag, and tie the bag tightly. If there is no old brine, you must first use chicken bones and pork bones to make bone soup.

The method: Take 1,500 grams of chicken ribs and 3,000 grams of pork bones, add 7 dry grams of water, simmer over low heat for 8 hours, remove the bones, put in the marinade bag, 400 grams of dried ginger, and add 10 dry grams of water.

After the fire boils, turn to low heat and simmer for about 1 hour until the aroma overflows. Use dark soy sauce to adjust the color of the marinade, add an appropriate amount of sugar to adjust the color (increase or decrease according to the color of the finished product), then add 100 grams of rice wine, 150 grams of salt,

Just 50 grams of sugar.

Method for making sugar color: Put 1.5 ounces of salad oil in a pot and heat over low heat. Add 2 ounces of white sugar and stir-fry until it turns dark red and white bubbles appear. Immediately add 0.5 jin of water to make the sugar color.

Special spice formula: 65g cinnamon, 45g cloves, 65g pepper, 65g cumin, 65g anise, 65g pepper (a kind of wild pepper), 45g kaempferol, 50g galangal, 50g nutmeg

, 50 grams of komong, 50 grams of white komong, 50 grams of licorice, 35 grams of fragrant leaves, 50 grams of amomum villosum, and 25 grams of tangerine peel.

Marinating process: (1) Pickling: After pre-processing various raw materials.

Wash the ingredients to be marinated and set aside.

Take 20 kilograms of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, add water to boil the pepper and thyme before pouring it into the pickling tank), add washed

Raw materials are marinated.

Pickling time for large items (chicken, duck, beef, rabbit, quail, hoof, etc.): In winter, when 0-20 degrees, marinate for about 12 hours, in spring, when 20-30 degrees, marinate for about 8 hours, in summer

Marinate for about 6 hours at 30-40 degrees.

Pickling small pieces (wing tips, wing roots, chicken feet, chicken gizzards, etc.): Wash with water first, then add appropriate amount of salt for pickling.

Marinate for about 8 hours in winter, 4 hours in spring, and 2 hours in summer.

Pickling of duck heads, duck necks, duck wings, duck feet, duck gizzards, etc.: Clean them first, add an appropriate amount of water, add salt, and add sodium nitrite (1 gram for 10 pounds of water to remove looseness, redness, and

Shorten the marinating time and do not add too much, otherwise poisoning will occur.) Marinate for about 24 hours in winter, about 12 hours in spring, and 5-6 hours in summer.

The intestines and tripe do not need to be marinated. They can be marinated after being cleaned and drained.

The chicken feet are trimmed and cleaned, marinated for 2 hours, fried in 150-degree oil for 20 seconds, and then marinated.

Note: The pickling water needs to be salty and must be changed every day and cannot be reused.

(2) Water out: Raw materials that are difficult to taste need to be drained out before being put into the brine pot.

Boil in boiling water for 10-15 minutes to remove the smell of blood and then rinse with clean water.

Chicken, duck, goose, beef, duck head, duck neck, etc. need water.

All small items do not need to be drained. Just rinse them with clean water directly after pickling.

It is advisable to control the water release of raw materials to the degree of freshness and just ripeness, and not over ripeness to prevent the loss of fresh flavor.

(3) Braised (taking 30 kilograms of raw materials as an example): Put the washed raw materials into a brine soup pot, add 200 grams of rice wine, 4 grams of Super Umami King, 5 grams of Bobang Sauce King spices, and 3 grams of Bobang 8610 chicken paste.

Add appropriate amount of salt, and after cooking for 5-10 minutes, remove all the meat and check. If it is not completely marinated, put it back into the brine pot and marinate until it is marinated.

Then, put the marinated semi-finished product into the stopped-fire brine and soak it for 10-15 minutes and then take it out.

(4) Coloring: Take an appropriate amount of maltose and a small amount of water, put it on the fire and bring to a boil over low heat. Add an appropriate amount of sunset yellow to adjust the color to golden yellow, and then use a brush to evenly apply a layer on the surface of the chicken, duck, etc.

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(5) How to store braised vegetables: Pack the braised vegetables in plastic bags and put them in the refrigerator (be careful not to mix them with raw ingredients). Take them out the next day and brush them with 60-70% oil with a brush.

Then brush on a layer of sesame oil.