What seasonings are used for stewed dishes?

Braised dishes can be divided into cold dishes and hot dishes. Whether it is a cold dish or a hot dish, many unique seasonings need to be added during the braising process. There are many types of seasonings, many of which are Chinese medicinal materials. The brine made with these ingredients is not only delicious and tempting, but also has many health benefits. That's why people say that eating braised dishes regularly is very beneficial to the body.

Brine

It is divided into two categories: red brine and white brine. The flavors are basically the same, they are complex flavors, salty and fresh, with a strong five-spice flavor (the flavors and spices used are basically the same). Red brine, foods braised with sugar color are golden yellow (brown, such as braised beef, golden yellow, such as braised pig intestines, etc.) White brine, foods braised without sugar color are colorless or natural (white braised chicken, white braised beef tripe, pork tripe, etc.)

2. Characteristics of braising: No matter it is white braising or red braising , it basically belongs to the category of cooking. Since braising takes a little longer than boiling, it is a separate cooking method that exists in Sichuan cuisine, so braising is a cooking method of Sichuan cuisine. It is the most widely used method for cold dishes in Sichuan cuisine. The process of making cold dishes is suitable for cooking in homes, restaurants, and hotels.

3. The production process and precautions of red and white brine

1. Production process of red and white brine (1) Seasoning and spices for brine: Prepare a pot of standard 12.5 kg brine seasoning: 300 grams of Sichuan salt, 250 grams of rock sugar, 500 grams of old ginger, 300 grams of green onions, 100 grams of cooking wine, and appropriate amount of chicken essence and MSG. Spices: 30 grams of galangal, 20 grams of star anise, 10 grams of cloves, 50 grams of white cardamom, 20 grams of fennel, 100 grams of bay leaves, 50 grams of angelica, 50 grams of grass fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of bibo, 30 grams of thyme, 40 grams of lemongrass, 50 grams of paica, and 50 grams of dried chili. Soup ingredients: 3500 grams of chicken skeleton, 1500 grams of chicken bones. 2. Preparation of red and white marinade (1) Boil the chicken skeleton and pork leg bones (hammered) in cold water until boiling, remove the blood foam, wash with clean water, add water again, add old ginger (smashed) and green onions (leave the roots full length), bring to a boil, and simmer over low heat. Do not use high heat (low heat will make a clear soup, high heat will make a thick soup). Cook until the marinade is ready for use. (2) How to fry sugar color: fry with oil. First, process the rock sugar into fine powder. Put a little oil in the pot, add the rock sugar powder, and stir-fry over medium heat. When the sugar turns from white to yellow, switch to low heat. When the sugar oil turns yellow and has large bubbles, remove from the heat and continue to stir-fry. Return to high heat until it turns from yellow to dark brown. When the bubbles turn from big to small, add a little cold water and stir-fry over low heat until the burnt smell is gone, which is sugar color. (3) Crush or cut the spices. Wrap in a spice bag and tie a knot. Boil it in boiling water for 5 minutes, take it out and put it into the braising soup, add salt and appropriate amount of sugar color and chili, and cook it over medium-low heat to bring out the aroma to make the initial red braising soup (white braising soup does not contain chili and sugar color, and other spices are the same).