If you want to learn how to make stewed food, look here

Stewed dishes are a type of food that many people particularly like to eat. They have a smooth taste without being greasy and are suitable for people of all ages. Many people are very interested in learning how to make braised dishes. On the one hand, they can make delicious braised dishes for their families at home. On the other hand, the braised dishes they make themselves are healthier and more hygienic to eat. The key to making braised dishes lies in the preparation of the brine. The production process of the brine is very particular and its preservation method is also quite unique.

1. Brine

There are two kinds of brine: red brine and white brine, and the flavors of the two brine are basically the same. The main difference is that an appropriate amount of rock sugar color is added to the red brine, which is suitable for braising light-colored ingredients. No sugar color is added to the white brine, which is suitable for braising dark-colored ingredients (such as beef and mutton).

2. Marinade Formula

5 grams of galangal, 25 grams of star anise, 15 grams of cinnamon, 15 grams of fennel, 15 grams of cardamom, 15 grams of cloves, 15 grams of licorice, 20 grams of pepper, 10 grams of amomum, 5 grams of cardamom, 100 grams of old ginger, 150 grams of green onion, 100 grams of Shaoxing wine, appropriate amount of fine salt, 20 grams of cooking oil, 250 grams of rock sugar, and 5000 grams of water.

3. Preparation of brine

1. Except ginger and onion, divide all the spices into two equal parts and put them into two gauze bags and tie the bags tightly to make spice bags.

2. Crush the rock sugar, put vegetable oil and 100 grams of rock sugar in a wok on the fire, stir-fry until it melts and turns silver-red, then add 250 grams of water to make sugar color.

3. Add 5000g of water into the pot, put in ginger, scallion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red tea color) and spice bag, cook over low heat (about 1 hour) until the aroma is overflowing and the marinade is ready for use.

4. The wrapped spice bags can be kept for next cooking, and the cooked brine can be used continuously. After each cooking, remove impurities and foam, skim off the floating oil, add salt to the clean brine and boil it, then put the brine into a ceramic brine tank for storage.

4. Storage of brine

The brine should be filtered out frequently to remove impurities to ensure cleanliness. It should be boiled when stored to remove excess grease and placed in a ceramic jar or enamel bucket (basin) without moving. If it is not used for a long time, it should be boiled frequently before storage.

5. Raw material processing and marinating methods

1. Raw material processing

Wash and blanch the meat to remove the fishy smell, then cut into pieces. Small pieces of food such as the heart, liver, intestines, chicken and duck gizzards, wings, hooves, duck and goose heads and necks do not need to be cut into pieces. The blanching time should be determined according to the texture of the raw materials. For raw materials with better flavor and less odor, the blanching time should be enough to remove the bloody smell and then they can be taken out and put into the braising pot. Ingredients with strong odors, such as beef, mutton, tripe, and intestines, should be blanched until cooked and then put into the braising pot. Just wash the vegetables.

2. Marinating method

Put the ingredients into the braising pot. The braising liquid should cover the ingredients. Bring to a boil over high heat to remove the foam. Simmer over low heat until cooked or crispy. The heat should be controlled flexibly depending on the texture of the ingredients. Usually it is soaked in brine at 95℃ for about 40 minutes, and is ready when it is soft and not spongy.