What is the brine in the pot-stewed vegetables?

Sichuan-style pot-stewed dishes have been recognized by the masses since their formation, which is beyond the reach of other cooking methods.

Advantages and after thousands of years, enduring. Stew is not a single cooking method, but a combination of cooking (heating) and seasoning.

In a word, because the requirements of pot-stewed dishes are better than other hot dishes, the production of pot-stewed dishes has won the enthusiasm of many friends.

Pursuit, especially some housewives who can't cook. His characteristics are very obvious.

First, it is convenient to obtain materials, which can enrich and economize.

Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects.

Secondly, the texture is palatable and the taste is rich.

When marinating raw materials, we can rake them according to the texture of raw materials and the taste requirements of consumers, which can make them soft and crisp.

Crispy ... Five spices in pot-stewed vegetables are the most used flavor in Sichuan cuisine, giving people the richest and most palatable taste.

Any fragrance type in the fragrance can be increased or decreased according to your own preferences.

The third fragrance is pleasant, moist and not greasy.

Because a certain amount of spices with their own spicy flavor and aroma are added into the stew, the stew not only

In addition to the mellow five flavors, there is also a special aroma. These smells can refresh your mind, so when you taste braised dishes, you can

In order to achieve a good taste and a good sense of smell, it is an excellent dish to accompany wine.

Fourth, it is easy to carry and keep.

When marinating dishes, the protein in the raw materials will be denatured by heating, and then dehydrated, so that the marinated raw materials

Hungry, the water content is weakened, which increases the storage period and storage period of raw materials. The raw material of stew is easy to carry because of its thick juice.

Belt, the first choice for travel.

Fifth, increase appetite and benefit nutrition.

There are many raw materials for marinating, including meat and vegetables. Most of the marinated condiments have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation.

Effective. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of stimulating appetite and increasing food intake.

The purpose of increasing appetite.

Sichuan-style braised dishes are one of the important parts of Sichuan cuisine culture, which has been puzzled by the masses since it came out.

Fate, in the kingdom of Sichuan cuisine, after thousands of years of history, is still charming, when we hold chopsticks to taste delicious food.

Delicious pot-stewed vegetables, it will be so fragrant, intoxicated by the strange smell of long fragrance, it will make the world so beautiful.

Taste and praise. May our Sichuan cuisine last forever and enjoy Wan Li.

Next, we will talk about the classification of salt water:

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, and rich in flavor.

Depressed five flavors (the essence and fragrance used are basically the same).

Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. )

White brine, without sugar, colorless or natural (white braised chicken, white braised belly, pork belly, etc. )

Characteristics of halogen:

Whether it is white or red, it basically belongs to the category of cooking, and because it takes a little longer than cooking, it belongs to cooking alone.

Hair exists in Sichuan cuisine, so braised dishes are one of the cooking methods of Sichuan cuisine. It is the most widely used cold dish in Sichuan cuisine.

Method. Add a variety of seasonings and spices to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat and poultry game.

Raw materials such as aquatic products, vegetables and bean products, Sichuan-style pot-stewed dishes are Sichuan-style hot dishes made of red and white pot-stewed dishes.

The technology of cold dishes is suitable for cooking in families, restaurants and restaurants.

Production technology and matters needing attention of red and white brine

One. Production technology of red and white brine

(1) Seasonings and spices of brine

Make a pot of standard 12, 5 kg of salt water.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 100g chicken essence monosodium glutamate.

Spice: Rhizoma Kaempferiae 30g Illicium verum 20g Clove10g Amomum villosum 50g Fennel 20g Fragrant Leaves100g Angelica dahurica 50g Grass.

50 grams of fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 30 grams of Senecio scandens, 40 grams of citronella and 50 grams of dried grass.

50g pepper

Soup: chicken skeleton 3500g, bone 1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil pig bones (crushed by hammer) in cold water until boiling, remove blood foam, wash them with clear water and add water.

Add ginger (minced) and shallots (keep the roots long), and after boiling, cook slowly with low fire, not with strong fire (with low fire)

Clear soup, boiled over high fire) proudly turned into brine soup for use.

(2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and use it slowly over medium heat.

Stir-fry until the sugar changes from white to Huang Shi, and turn to low heat. When the sugar and oil show yellow bubbles, continue to stir fry from the fire (this time must be

Be quick, or it will get bitter. To master it well, you can try it several times first, then get angry and change from yellow to dark brown. Wandering cannon

When the bubbles become smaller, add a little cold water and stir-fry with low fire until the paste flavor is removed, which is the sugar color (sugar color requires neither sweetness nor bitterness, color)

Golden)

(3) If the spice is broken or the knife is changed (don't thin it, change it slightly, so as not to affect the effect), wrap it with spice and tie it. First, boil it in boiling water for 5 minutes, then take it out and put it into the brine soup. Add salt, appropriate amount of sugar and pepper, and simmer the brine.

Pre-embryo red halogen (white halogen is the same as the spice without sugar and pepper).

Matters needing attention in the production of red and white brine

Because brine is a cooking method with water as the heat conducting medium, it is very important to treat seasonings and spices, as well as the bottom material in brine soup.

This technical requirement.

(A) master the amount of spices

The new halogen 12.5 kg, and the appropriate perfume is 600-700 g (300 g for 6 kg water, 3000 g for about 150 g).

Second, wrap the seasoning with clean gauze. Don't tie it too tightly, but loosen it a little. Seasoning package seasoning

Soak it in boiling water for half an hour before using it. The purpose of this chess game is to remove gravel and reduce the taste of the medicine.

Third, the amount of sugar color.

The color of red halogen sugar should be added in stages to avoid damage to the soup color. Salted food should be golden yellow.

Fourth, boil the original soup

When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid washing the soup with a big fire.

5. Replace the sachet in time.

Because brine is marinated with certain raw materials, the fragrance in brine will gradually weaken, so it is not rich in spices.

At the same time, it is necessary to replace the sachet in time to maintain its rich fragrance.

6. Keep working hard.

The spices in brine will produce their own fragrance when dissolved in water, but the fragrance is different from the volatility and non-volatility of chess.

In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, and it will not be until it is considered that the fragrance of marinated raw materials has been satisfied.

Can be pickled in the process of tasting, the amount of seasoning should be recorded at any time, so as to increase or decrease all kinds of seasonings in time (this

It's not easy to master, but it's easy to master as long as you do it often and gain experience slowly.

Seventh, it is inseparable from the salty taste.

"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the raw materials for marinating should also have a bottom taste, because

The spices in brine can only produce five flavors, but they can't make the raw materials salty. So when you put the raw materials every day,

Everyone must taste the salty taste of brine to see if its salty taste is appropriate, and there is a difference in how much salt is added.

In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine is always

Keep the taste mellow and salty.

Ba Qin Tang Jia zhi

In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time.

There are two ways to add water.

One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the five flavors of chess.

, mellow and delicious.

The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because fresh soup contains

There are a lot of protein, which can make the raw materials of brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance.

Umami and salty.

Avoid adding soy sauce to salt water.

The golden color in red brine is produced by the color of sugar, so it must not be replaced by soy sauce, and the raw materials made by adding sugar-colored brine are golden.

Yellow, not easy to turn black, and the brine with soy sauce, a little longer, will make the color darker after oxidation, the longer the time.

The darker the color, the darker it is. So some friends pickled raw materials are black or not golden, which is the reason.

Ten is the boiled brine, which should be properly kept and should not be stirred.

Friends who do catering know this, so I won't say much about what everyone knows. For example, in summer, if you stir it often, you won't.

When cooked, it will breed bacteria and make the marinade sour and stale.

Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.

Preservation and storage of brine

Previous experience tells us that the longer the brine, the better, that is, adult brine (such as brine in hotels, restaurants and restaurants)

The water has been preserved. Salt water should be properly kept to ensure that the salt water will not deteriorate for a long time and its quality will not be affected.

Therefore, we should pay attention to the preservation and storage of salt water, avoid using iron drums and wood products, and use pottery to dress it up, because

Because the green body of pottery is thick, it can avoid the influence of external heat, iron is easy to rust and wood smells.

There is an oil film on brine, which has a certain protective effect on brine, but everything has duality, and the oil film is more harmful to brine.

Water can also play a destructive role. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so a thin layer of salt water is appropriate for oil slick. If there is no oil slick, then

The fragrance is easy to volatilize, the brine is easy to deteriorate, and it is not easy to keep the constant temperature in the pot when marinating. If there is too much oil slick, the marinade will not burn.

It is easy to dissipate heat and cool down, and the hot air is stuffy in it, which causes the brine to stink and bubble, and it is easy to mold after a long time.

Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag.

Pay attention to the following points when preserving brine:

1. When using salt water, be sure to boil it, remove the excess oil slick on it, then clean the foam and filter the precipitate with gauze.

Keep salt water clean.

2. To preserve old brine, clean utensils and good storage conditions (environmental sanitation and temperature regulation) must be used.

Can ensure the quality of brine and brine products.

3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.

4. The hot climate in summer is a frequent period of brine deterioration, and foaming and souring occur from time to time. Therefore, it is necessary

Salt water must be boiled twice (once in the morning and once in the afternoon, fixed)

Although the temperature drops gradually in autumn. But the heat is not over yet, as the saying goes, seven mildew, eight rot and nine maggots, therefore,

Boil the salt water at least 2 or 3 times and put it in a fixed place.

6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.

7. After each pickling, the bittern must be boiled and preserved. If bittern becomes more and more bitter, you must use chicken blood (one)

Chicken blood plus 1 kg water) and water are mixed, poured into salt water and stirred to become a vortex. Let stand, boil, and filter with gauze to remove impurities.

Quality.

8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be in

Shading, ventilation, flat, dry and collision-free environment are better preserved.

9 refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the preservation of brine, and stocks can be stored in refrigerators.

The specific preservation method of brine is boiling, filtering out impurities with gauze, then boiling, standing and cooling to keep it fresh.

The film can be stored in the refrigerator after it is sealed.

10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations shall be formulated. Add soup and salt water every day to make it.

The quantity of materials must be registered to maintain the durability of the fragrance of salt water, even the salt water in the family should be used regularly.

Check to avoid deterioration.

Now teach you several special halogen products:

1. spiced beef

5 kg of first-class beef, replaced by about 500 g pieces, should be uniform, mainly sliced or the size you feel satisfied with. First of all,

Cooking wine, ginger, onion and Sichuan salt 1 hour.

Then put it into a cold water pot with appropriate amount of salt, slowly boil it over medium heat, remove the beef until it is not cooked, and then remove it and clean it with water. Then put it in the brine and marinate it slowly with a small fire (no fire is allowed, first, the brine volatilizes quickly, and second, the beef is not easy to cook and rake).

1 hour or so, take the pot out directly.

It is required to be golden in color, rich in five flavors, soft and delicious, and can be paired with assorted dishes and cold dishes.

Spiced goose intestines

The key is that goose intestines are not conducive to soaking in water because of sufficient water, so they must be marinated with salt water alone, and never put aside.

Marinate with brine soup pot to avoid affecting the quality of brine and easily causing brine deterioration.

First, wash the goose intestines and replace them with chopsticks. Use cooking wine and refined salt ginger slices for 10 minute, and use brine 50 alone.

0 grams or so, add a proper amount of salt monosodium glutamate and fresh soup, adjust the halogen flavor, and put the goose intestines into the halogen juice after the brine boils.

Stir with chopsticks for about 10 second, and then take out of the pot, mix or eat directly.

I hope I can help you and I hope you can adopt it.