What can be stewed?

Braised food refers to dishes made by cooking processed and blanched raw materials in a well-proportioned marinade. Braised dishes can be divided into three categories: red braised, yellow braised and white braised. Many people love to eat braised dishes, but they are not very clear about which ingredients are suitable for braising. In fact, in principle, anything edible can be made into braised food, but most people often use duck, beef, and pork as the main ingredients, and take their feet and wings for braised food, while vegetarian braised food is mainly based on dried tofu and lotus root.

1. What ingredients can be braised?

1. Commonly braised vegetarian dishes include black fungus, bean curd sticks, Thousand Layer Rice, fried peanuts, white radish, vegetarian base, lotus root, dried tofu, shiitake mushrooms, and five-spice boiled peanuts.

2. The more common braised meat dishes include: pig head, pig ears, pig liver, pig heart, pig tail, salted duck, spiced chicken, roast duck, duck neck, duck wings, duck feet, pig large intestine, chicken wings, chicken feet, pig tongue, pig feet, pork belly, beef tendon, spiced beef, salted goose, chicken legs, beef tendon, etc.

2. Brine spice formula

The more common ones include star anise, cinnamon, pepper, sweet myrtle, fennel, white pepper, cardamom, amomum, bay leaves, cloves, female cloves, sand ginger, licorice, grass fruit, pepper, earthworms, monk fruit, coriander seeds, angelica, thyme, licorice, costusroot, agarwood, angelica, bitter orange, cumin, licorice, senna, lithospermum, ginkgo, etc.

3. Marinade Preparation

1. Red marinade

20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of galangal, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of shallot, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar color, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of MSG, and 12 kilograms of bone broth.

Preparation method: ① Crack the cardamom with a knife, beat the cinnamon into small pieces with the back of a knife, cut the licorice into thick slices, tie the shallots into a knot, loosen the ginger with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, cloves, galangal, pepper, fennel, bay leaves, grass fruit, ginger, licorice and dried red pepper into the spice bag and tie the bag tightly. ③Put the spice bag, onion knots, ginger pieces, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, MSG, and bone broth into the marinade pot and mix well.

2. Yellow marinade

150 grams of yellow gardenia, 100 grams of bay leaves, 50 grams of galangal, 25 grams of pepper, 50 grams of galangal, 25 grams of amomum, 150 grams of fried garlic, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of fine salt, and 12 kilograms of bone broth.

Preparation method: ① Crack the gardenia with a knife, tie the celery into a knot, and loosen the ginger with a knife. ②Put yellow gardenia, bay leaves, galangal, pepper, galangal, amomum, fried garlic kernels and fried fresh orange peel into the spice bag and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt and bone broth into the marinade pot and mix well.