Chinese herbal stew recipe

The reason why braised dishes are so popular is that they taste particularly delicious and have many health benefits. They are very good for human health. Braised dishes can also treat some chronic diseases. They are a series of delicacies that combine deliciousness and health. The reason why braised dishes have certain effects and benefits on human health is that a lot of Chinese medicinal materials are added to their production formulas.

1. Chinese medicine formula for stewed dishes

25 grams of star anise, 15 grams of cinnamon, 15-25 grams of fennel, 10 grams of licorice, 10 grams of Sannai, 3-5 grams of sweet cabbage, 20 grams of pepper, 10 grams of Amomum villosum, 5 grams of cardamom, 15 grams of grass fruit, 5-15 grams of cloves, 100 grams of ginger, 150 grams of green onion, 100 grams of Shaoxing wine, 350-500 grams of rock sugar, 15 grams of MSG, 350-500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

2. Preparation of Chinese medicinal stewed dishes

1. Divide star anise, cinnamon, fennel, licorice, Sanguisorba officinalis, cabbage, pepper, amomum villosum, cardamom, grass fruit, cloves, etc. into two portions, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and tie the green onions with the roots.

Roast large pieces of rock sugar over the fire first, then break them up lightly on a chopping board, put them into the pot together with refined oil, stir-fry over low heat until it turns dark red, then add 500 grams of boiling water and stir well to make sugar color.

2. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, adjust the salt, MSG and sugar color, then add the spice bag, bring to a boil and then simmer on low heat until the aroma is overflowing. This is the fresh brine. Then add braised meat powder, braised meat oil and braised meat paste.

3. Issues to note when making brine

1. When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter.

2. Monosodium glutamate is usually not added to the marinade prepared by traditional methods. However, since fresh marinade usually lacks umami flavor and people's requirements for umami seem to have become higher and higher in recent years, MSG can be added in appropriate amounts during the preparation process. It should be noted that adding MSG to the brine will not have any side effects, because MSG will produce sodium pyroglutamate and lose its flavor only at temperatures above 160°C, and the boiling temperature of the brine generally does not exceed 105°C.

3. Tender sugar color should generally be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade.

4. The roots of green onions used to make brine should be retained, as this will make the brine taste more fragrant. This is the experience passed down to me by a master craftsman who has been making brine for many years.

5. The above brine recipe contains sugar color, and the color is brown-red, which is called red brine. If the sugar color in the recipe is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the marinade, which makes it a spicy marinade.