Make your own stew

The braised food in the braised food shops is indeed very tempting, and many people like to order braised dishes when they order takeout fast food. However, while these braised dishes are delicious, people are somewhat concerned about their food hygiene, fearing that they are not clean and that eating them for a long time is bad for the body. Some small restaurants do not use very fresh ingredients when making braised dishes. You may as well make delicious braised dishes at home with purchased ingredients. Not only can you enjoy the process of making delicious food, but you can also eat it with peace of mind.

1. Simple method of stewing dishes

1. You can go to the supermarket to buy seasonings for making braised dishes, and add chili peppers, five-spice powder, sugar, etc. according to your personal taste. If you want to preserve the braising pot well, you must first wash the food to be braising thoroughly. Pig stomach and large intestine are the most difficult to clean. You can use a small amount of dry flour to remove the dirt, then wash them with clean water, and then put them into the braising pot.

2. After the braised dish has cooled, you can apply a layer of sesame oil on the surface to prevent the surface from drying out and changing color. For braised dishes with older ingredients, you can keep them in the braising pot after braising and take them out when needed.

Brine should be stored in earthenware containers. There should be an appropriate amount of floating oil on the brine, and any excess should be removed. In summer, boil the brine twice a day. 3. Pour it into a container and store it in a light-proof, ventilated, dry and collision-proof environment. You can also put the boiled and cooled brine into a ceramic container, seal it with plastic wrap, and store it in the refrigerator.

2. How to cook braised pork ribs and chicken gizzards

Ingredients: spare ribs, chicken gizzards, ginger slices, cinnamon, ginkgo, star anise, tangerine peel, dried hawthorn, dried chili peppers, bay leaves, ginger, dark soy sauce, salt

step:

1. Wash the ingredients to be stewed first. Boil it to remove the blood. Add ginger slices to the water and cook each ingredient separately if there is a lot of it, until they are 70% to 80% cooked. Remove from the water and set aside.

2. To pack the seasoning packet, use cotton gauze or other materials, scald it with hot water, wring it dry, put cinnamon, ginkgo, star anise, tangerine peel, dried hawthorn, dried chili peppers, and bay leaves into the cloth and wrap it. Arrange the meat neatly, put the ingredient list in the middle, and press it on top with the meat to prevent it from moving.

3. Cut the scallion and ginger, heat the oil, add sugar into the pot, and throw the scallion and ginger into the pot and cook together. Boil until it has a fragrant aroma and the sugar has basically dissolved, then add soy sauce, hot water and salt and boil until they are blended. Cover the pressure cooker with the lid and cook for about 20 minutes before removing from the heat. It is safer to wait for it to cool down and the steam to escape before opening the lid.

3. A brief analysis of why many people’s homemade stewed dishes are not tasty

Sichuan braised dishes are loved by many people for their rich taste and reasonable price. Whether entertaining guests or visiting relatives and friends, everyone likes to take out the signature Sichuan braised dishes. However, modern people pay attention to hygiene, and many people inevitably worry that the braised dishes bought outside are not clean enough, so everyone likes to try making them themselves. But the taste is mostly unsatisfactory. In fact, it is not difficult to make delicious Sichuan braised dishes. The key lies in whether you choose the following spices well and use them correctly.