Recipes and seasonings for stewed dishes

Braised dishes are a type of food that is suitable for all ages and is nutritious and healthy. Their taste is very unique, and the rich aroma of the braised dishes attracts the appetites of countless diners. Nowadays, all kinds of braised food snack shops and takeaway outlets are doing a booming business, which has prompted many people to want to learn how to make braised dishes. The most important things in making braised dishes are the recipe of the braising liquid, the ratio of various seasonings, and the methods and techniques of coloring and preserving the food.

1. To make the brine, put the brine ingredients into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook bone soup with chicken bones or pork bones first. The method is: take 5 jin of marrow bones and add 10 jin of water (the marrow bones need to be rinsed for 1 hour to remove the blood, cleaned and broken), simmer over low heat for 5-8 hours, then remove the bones and put them into the marinade bag, add water to 50 jin, add appropriate amounts of scorching pepper, Sichuan pepper and ginger, bring to a boil, and simmer over low heat for about 1.5 hours until the aroma overflows.

2. Pickling Ingredients 1. Pickling Methods for Large Items

First, wash the above ingredients and set aside. Take 20 jin of water, add 10 grams of pepper, 5 grams of thyme, 250 grams of cooking wine, 750 grams of salt, and add the washed ingredients for marinating. Pickling time: in winter when the temperature is 0-20 degrees, pickle for about 24 hours; in spring when the temperature is 20-30 degrees, pickle for about 12 hours; in summer when the temperature is 30-40 degrees, pickle for about 5-6 hours.

2. Small-piece pickling method

Wash it with water first, then add appropriate amount of salt to marinate it. Marinate for about 8 hours in winter, about 4 hours in spring, and about 2 hours in summer. The intestines and tripe do not need to be marinated. After cleaning, draining out of water, they can be braised. The pickling water needs to be salty and must be changed every day and cannot be reused. Ingredients that are difficult to taste need to be drained before being put into the braising pot. Boil in boiling water for 10-15 minutes to remove the bloody smell, then rinse with clean water. Chicken, duck, goose, beef, duck heads, duck necks, etc. need to be taken out of water. All small pieces do not need to be drained, just rinse with clean water after pickling. 3. Key points of braising: Add raw materials, cooking wine, sugar color, cook on high heat first, then on low heat for 30-50 minutes, add the three ingredients after 30 minutes, cook for 5-10 minutes, then pick up everything and check, put those that are not fully braised back into the braising pot and braising until they are done. Then, put the braised semi-finished products into the brine that has been turned off and soak for 10-15 minutes before taking them out. If you need to enhance the aroma, you can grind star anise and balsam seeds into powder and add them in. If you need a stronger aroma, you can add 1-2 pounds of sesame oil and 2-3 monk fruits. 4. Coloring precautions

Take an appropriate amount of maltose and add a small amount of water, place it on the fire and boil it over low heat, add an appropriate amount of sunset yellow, adjust the color to golden yellow, and then use a brush to evenly brush a layer on the surface of chicken, duck, etc. Braising tripe and intestines: wash them first (with salt, alkali and vinegar), no need to marinate. After taking them out of the water, brine them with half clean water and half brine. Braising vegetables: the ratio of brine to water is 1:3.

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