Learn to make stewed food

Braised dishes are a type of food that many people particularly love. Nowadays, there are more and more restaurants and takeaways that sell all kinds of braised dishes. Many people think that instead of eating out, it is better to make them at home, and they feel more assured when eating them, so many people want to learn how to make braised dishes. The key to making braised dishes is to master the recipe and proportion of the brine. Here are two kinds of braised dishes suitable for home preparation.

1. How to make home-cooked stewed dishes

Ingredients: 500g chicken legs, 30g spice bag, 500g eggs, 30g MSG, 500g chicken wings 3: 30g chicken essence

, 500g pork belly, appropriate amount of salt, 200g dried tofu, about 50g sugar, 200g bean curd skin, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of peppercorns, appropriate amount of dried chili peppers, appropriate amount of ginger, appropriate amount of garlic, and appropriate amount of onions.

step:

1. You can use meat or vegetables. Wash the ingredients with clean water, slice the ginger and garlic, and cut the green onion into sections. Put the meat ingredients, ginger, garlic slices and green onion sections into the braising pot and add clean water. Cover the ingredients and cook on medium heat to remove the fishy smell (one minute after the water boils).

2. Add cooking oil into the pot until the sugar dissolves. Heat the oil over low heat, add appropriate amount of sugar and stir constantly with a spatula to prevent sticking to the pot.

3. When all the sugar is melted, the bubbles become smaller and the dough turns into date red or dark red, add half a bowl of water and set aside.

4. When frying sugar color, be sure to use low heat and stir at the same time. Master the timing. It is best when you smell a slightly burnt aroma. (If you fry it too much, it will taste bitter, and if you fry it too early, the coloring effect will be poor).

5. Add appropriate amount of water (broth is better) to the braising pot, put in ginger slices and scallion segments, pour in the fried sugar color, add seasoning packet, peppercorns, dried chili peppers, dark soy sauce, light soy sauce, salt, chicken essence, MSG, (add peppercorns and dried chili peppers according to personal taste).

6. Add the pork first, and then the marinating time will vary depending on the type, size, and thickness of the ingredients. Generally, it takes 1 hour for beef and pork, and about 20 minutes for chicken wings and chicken feet (you can use chopsticks to insert the ingredients to check whether they are cooked through).

7. If the ingredients are not flavorful after being braised, you can turn off the heat, cover the pot and let it soak for 2 hours. The longer the time, the more flavorful it will be.

2. Spicy Braised Lotus Root

Ingredients: 2000ml brine, 800g lotus root, 20g chili oil, 10ml vinegar.

step:

1. Prepare a can of brine.

2. Cut off both ends of the lotus root, do not peel it, cut it into pieces about 15cm long, wash and set aside.

3. Take a large casserole, pour in the brine, bring to a boil over high heat and add the lotus root segments.

4. Cover with a lid and cook until it boils again, then reduce the heat and cook for another 15-20 minutes.

5. If you are not sure about the time, you can try to insert a chopstick into the lotus root. If you can easily poke it in, it means it is ready. If it feels hard and you can't poke it halfway, it means it is not ready yet and you need to continue cooking.

6. Take out the braised lotus root, place it on a plate to cool, and cut it into small pieces after it cools down.

7. Mix chili oil, vinegar and brine into a sauce, pour it on the lotus root slices and mix well.