12 constellation what to eat? What is the 12 constellation suitable for?

1: First of all, a good formula (different tastes, different places, different proportions, different people have different opinions ...)

2. Pretreatment of ingredients, all details must be in place …

3. Temperature control, first most of the fire, then medium and small fire …

4. The order of pickling ingredients, meat first, then vegetarian …

5: Important: Don't add a pot cover in the process of marinating on the stove. But some ingredients need to be turned off before the lid is put on …

Know the following communication ...

Selection and pretreatment of raw materials

①: The key point of raw material selection is freshness. Fresh raw materials can get twice the result with half the effort.

Then it is necessary to choose the right raw materials, such as braised pig's trotters, and it is best to use front hoofs with full tendons. Braised pork elbow should be used with back elbow, which has more meat and less bones and more beautiful appearance. To cook roast chicken or smoked chicken, you can use cockerel or laying hens, which has a strong flavor.

②: Pretreatment is easy to understand, and the main points generally include removing blood stains and pickling.

All raw materials are generally soaked in water first and then blanched. The hairy ones need to be roasted. Some raw materials, such as pig's trotters and elbows, have a lot of stubble under the skin. If it is not baked well, it will gush out after cooking, and it is easy to destroy the epidermis after further treatment.

The key to curing is to add salty taste and fragrance, such as large pieces of braised beef, which can be salted in advance to achieve the same salinity inside and outside the finished product. The main way to enhance fragrance is to marinate with discarded spice bags (some spices are marinated in advance to avoid waste, because the taste will fade after two or three times).

Halogenation of raw materials

This also includes: starting new soup, coloring raw materials, seasoning, cooking time and marinating time. The following is an example of braised pork head:

①: The key point of starting a new soup is the consistency of brine and the proportion of spices.

It is best to make new soup with broth, which can enhance the fragrance of raw materials on the one hand, and increase the viscosity on the other hand, so that the finished product looks shiny. So you can marinate more pigskin at the beginning of the new soup, or add pigskin to the soup and cook it.

The total proportion of spices generally accounts for 1.5% of raw materials (or broth), and it is usually replaced once every three times. You can also use perfume water or perfume noodles (added every time the goods are marinated). Note: When using perfume water, the brine will become more and more bittern. Brine with spices tends to turn black.

②: The key point of coloring raw materials lies in what materials are used for coloring and coloring skills.

Colorants in brine can be roughly divided into pure natural plant colorants, secondary processed edible colorants and synthetic chemical colorants. I don't use synthetic chemical pigments. The secondary processed edible pigments are: sugar, soy sauce and sauce. I only use soy sauce and sauce for sauce products, and seldom use halogen products. I mainly use pure natural plant pigments in gardenia and monascus rice, plus sugar color.

When blanching, Redmi is used as raw material for coloring, and when marinating, it is matched with yellow gardenia (stir-fried gardenia in water).

When coloring with sugar, be sure to turn on medium heat, use a small number of times to color, and continue to cook with medium heat for about ten minutes to stabilize the color. It should also be noted that the amount of sugar color is also related to the marinating time. The longer the time, the less sugar is put.

③: Seasoning is mainly to adjust the salty taste and umami taste. Salty taste: I usually use iodized salt, accounting for 1.6%-2% of raw materials. Umami flavor generally uses monosodium glutamate and rock sugar, with monosodium glutamate accounting for 0.6% of the raw materials and rock sugar accounting for 0.4% of the raw materials.

④ Heating time and curing time. After the soup is boiled, add the ingredients, cook until it tastes good, and then start using sugar water. After the color is adjusted, it should be marinated with low fire.

The cure time is reasonably adjusted accord to that taste you want.

Pot-stewed vegetables are ready.

The focus of pot-stewed vegetables is how to keep the brightness of pot-stewed vegetables and prevent them from oxidation, drying and blackening.

Pickles colored with sugar have no problem of non-oxidation. What we need to do is to reduce the oxidation speed and prolong the oxidation time.

The first is the temperature of the pot. If the bittern is directly fished out of the pot, the water will evaporate faster, which will cause the bittern to dry and turn black, so I usually fish it out when the brine drops to 40-50 degrees. After fishing, you should use the oil slick on the surface of the marinated vegetables, brush it on the surface of the marinated vegetables, and then cover it with gauze. First, it can brighten the marinated vegetables, and second, it can effectively reduce contact with air and slow down the oxidation speed.

Prolonging the oxidation time, one is that the sugar color is tender, and the other is that the brine soup is lighter when the color is mixed.

Maintenance and preservation of brine

Seeing this, some friends will think that brine maintenance is not the focus of brine production, but it is not. What I said above is almost the key point when starting a new soup. It's easier to fight a mountain than to defend it. Brine is very easy to mix, and it is difficult to make a century-old soup. A good pot-stewed dish is inseparable from the old pot-stewed soup. The emphasis here is the maintenance and preservation of brine.

Salt water maintenance: When the salt water is used up every day, it is necessary to salvage the salt water to remove slag. Clean the bottom every two or three days. Skim off the top layer of bittern oil, remove the blood stains in the middle part of bittern oil and bittern soup, then put the bittern soup into another container after filtering, pour off the bittern soup with a bottom of two or three centimeters, and then mix the bittern oil and bittern soup before cooking.

Preservation of brine: keep boiling brine soup every day in summer, and it can be boiled for three to four days in winter. Keep the boiled salt water in a cool and dry place. Salt water not used for a long time should be stored in the refrigerator.

Write it at the end

That's how a good pot-stewed dish is made. There are no shortcuts, only skill exploration and a lot of experience accumulation, so these are practical points.

Practice and formula of pot-stewed vegetables:

A, brine production:

Put the marinade in a gauze bag and tie the bag tightly. If there is no old bittern, you need to cook bone soup with chicken bones and pig bones first.

The method is as follows: take 5 kg of bone and add 10 kg of water (the bone needs to be rinsed 1 hour to remove blood, washed and broken), cook for 5-8 hours, then take out the bone and put it in a marinade bag, add water to 50 kg, add appropriate amount of coriander, pepper and ginger, and cook for 65438 on low fire.

Adjust the color of the marinade with sugar (see below for the production method), and then add 250g of cooking wine, salt, sugar and monosodium glutamate.

Sugar-colored method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until dark red just has white bubbles, and immediately add 0.5 kg of water to make it sugar-colored. Adding 30-50 kilograms of water to the prepared marinade can marinate 70-80 kilograms of raw materials, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing methods of chunks, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail and hooves, are collectively called chunks. Wash the raw materials first for use. Take 20 kg of water, add pepper 10g, groundsel 5g, cooking wine 250g, and salt 750g (if the temperature is too low, pepper and groundsel need to be boiled in water to make them fragrant and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Pickling time: 0-20℃ for 24 hours in winter, 20-30℃ 12 hour in spring and 30-40℃ for 5-6 hours in summer. Fresh materials such as hoof flower and pork belly can be pickled directly.

Jason Wu brine (duck head, duck neck, beef) pickling method: firstly, clean it, add appropriate amount of water, add salt (saltier than vegetables) and sodium nitrite (add 1g to 10 kg of water to make it loose and red, and shorten the pickling time, and the addition amount should not be excessive, otherwise it will be poisoned), and marinate for about 24 hours in winter and spring.

Pickling method of small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.). ): Wash with clear water first, and then add some salt for curing. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Sausages don't need to be marinated, but they can be marinated after washing and draining. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

Third, water: raw materials that are difficult to taste need to be drained before they can be put into the halogen pot. Boil in boiling water for 10- 15 minutes, then rinse with clear water to remove the fishy smell. Chicken, duck, goose, beef, duck head and duck neck all need water. All small pieces don't need water, just rinse them with water after pickling. The discharge of raw materials should be controlled in a broken and just-cooked degree, not over-cooked, to prevent the loss of umami flavor.

Fourth, halogen:

1. Seasoning: Add 2 ounces of monosodium glutamate and 2 ounces of salt to every 50 kilograms of brine (salty with bitter taste).

2. Marinating: add the raw materials, cooking wine and sugar color, stew for 30-50 minutes, add the old three samples (chicken powder, minced chicken and super umami Wang) after 30 minutes, cook for 5- 10 minutes, and then take them out for inspection. If they are not completely marinated, put them back in the marinating pot until they are marinated. Then put the pickled semi-finished products into the stopped salt water for soaking 10- 15 minutes and then take them out. In order to increase the flavor, star anise (2 parts) and fragrant seeds (1 part) can be ground into powder and added; When strong aroma is needed, 0-2 kg of 65438+ sesame oil and 2-3 pieces of Siraitia grosvenorii can be added.

3. Coloring: Take a proper amount of maltose, add a small amount of water, put it on a small fire and boil it, add a proper amount of sunset yellow, turn it into golden yellow, and then brush a layer evenly on the surfaces of chickens and ducks with a brush.

Braised belly sausage: first wash (salt, alkali, vinegar) without pickling, and marinate it with salt water and salt water. Pot-stewed vegetables: the ratio of brine to clear water is 1: 3 (impurities such as pepper and pepper are removed with a colander when taking brine).

Small pieces of bittern: half bittern and half water (the taste is light, if the taste is slightly heavy, you can add less water or no water).

The marinade should be special for marinating, not mixed in one pot. For example, stewed chicken, duck, goose, rabbit, pork, pig heart, pig tongue and hoof flower are one kind of marinated juice; Duck neck, duck wings, duck feet and duck intestines belong to one category; (spicy) bean products, lotus root is a disposable brine. Intestinal tripe is a kind of marinade (with strong fishy smell).

Key points of verb (abbreviation of verb) operation:

Preservation of brine:

After each marination, the seasoning is picked up to remove the sediment in the marinade. If there are few raw materials for pickling and only a part of the marinade is needed, then the remaining marinade and the useless marinade must be boiled, and do not shake after cooling to prevent the marinade from turning sour.

Preservation methods of pot-stewed vegetables:

Pack the pickled vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), brush them with 60% to 70% oil the next day, and then brush them with a layer of sesame oil. Method of making red oil: Wet 3 liang of pepper powder and half a catty of pepper peel with boiling water and stir evenly (no water can be seen), pour it into 5 catty of salad oil and simmer until it turns red. Cold seasoning: brine, sesame oil, garlic paste, balsamic vinegar, pepper powder, Chili oil, cooked sesame, spicy fresh, soy sauce, white sugar, chicken essence, oyster sauce, coriander and shallot. This seasoning can be given as a gift when the product is sold, or it can be mixed when it is sold.

Special brine formula:

Many friends think that everything is ready when they first enter the braised dishes industry, and often ignore some operational details, which is one of the reasons why their braised dishes are not well prepared and have no characteristics. If you want to make a good pot-stewed dish, you need not only a good recipe, but also strict control over the operation details. Let's share with you the operational details that need to be paid attention to when cooking braised dishes:

Operation details and process of pot-stewed dishes production

First, boil the broth.

When we cook soup, we must cook it slowly with a small fire, so that the meat and umami can be better integrated into the soup, and the loss of the soup will be greatly reduced.

Second, salt water color matching

The key of brine color matching is to directly affect the color and appearance of brine products. It is best not to use soy sauce for brine color matching. The amount of brine marinated with soy sauce will increase, the brine will change color, and the marinated finished product will not look good.

Third, salt water sealing oil.

The purpose of sealing bittern oil is to better protect bittern from deterioration, avoid contact with air to give off fragrance during bittern making, and better control the constant temperature of bittern. At the same time, after the brine is thick, the temperature cannot be released in time, which is easy to spoil the brine. Generally, the sealing oil of spiced brine is 1 cm, and that of spicy brine is 4 cm.

How to solve the problem of heavy medicinal taste in brine

1. 100 kg brine should not use more than 400g g, if the dosage of spice package is large, it will also lead to heavy taste of brine.

Second, reduce the amount of overbearing spices, such as Bibo clove, nutmeg, Amomum villosum, licorice and so on.

Thirdly, adding a proper amount of dried tangerine peel into the seasoning bag, which has the function of "harmonizing taste", can well neutralize and "shield" the taste and bitterness of traditional Chinese medicine in the seasoning bag, and also has the function of relieving boredom.

1: differentiated. First of all, you should have your own special dishes, and it is best that you can operate them exclusively. You can have what others have, and you can have what others don't have. In this way, your competitors will be gone. Good taste, good service and reasonable price have basically laid the foundation for business.

2. Learn to let customers take advantage. After the customer buys your food, you can give some gifts such as dipping the marinated vegetables in water. Such as small bags of Chili powder. Takeaway must be delicious. Remember, just send, not sell. Even if the customer doesn't buy your braised dishes, ask for your dipping sauce and give him some, but there is no charge. In this way, he will surely remember your kindness.

3. Choose your target customers. It is very important to target young people or middle-aged and elderly people, because you can decide what kind of food you cook by choosing the target customer group.

The location of the shop is very important. Shops are located next to universities and middle schools or where there are many young people. The dishes are mainly braised snacks such as chicken feet, duck feet, chicken wings, spiced spicy rabbit head, spicy cumin rabbit leg, duck head, duck clavicle, spiced spicy beef jerky, spicy palm treasure, stewed potatoes and stewed lotus root slices. If the store is located in residential areas, vegetable markets and other places, the dishes are mainly large pieces of pork and stewed lotus root slices.

Spicy rabbit head

5. Choose your main category. There are hundreds of stews. Don't try to cook everything. In that case, you can't do it and you can't do it well. Choose varieties above 10.

6. Special dishes don't need too many, just 2-3 dishes, or even 1 dish is enough. But we must do our best. There are many shops that only make a single product, and they do it just as well, even several times more than many ordinary braised dishes shops. One advantage of making a single item is that you can concentrate on making it to the extreme.

7. Don't join in the fun of other people's popular products. Even if you cook better than others, you may not be able to surpass others in a short time. After all, people have been doing it for a long time because of the accumulated old customers and word of mouth. Besides, it doesn't necessarily make you better than others.

8: Don't expect to make all your dishes the best. Strictly speaking, many dishes need to be pickled separately. If there are more than 20 varieties of 10, 6-8 pots should be pickled in general. You can't do it, you don't have the energy to do it, and time is not allowed.

9: Make your special dishes, and everything else is a side dish. Don't be the main promoter of dishes like pork head. No matter how well it is done, pig's head meat will always be pig's head meat, and there is no freshness. In this way, there will be no bright spots in your marketing promotion.

10: finally, remember that a single product is easier to sell than many varieties, and it is easier to make a brand effect. Because the single product is your best, and it is only a single product, it will not be defiled by other braised dishes, and you can do your best. For example, a duck, a braised chicken, a fat sausage, a pig hand and so on.

1 1: The pot-stewed vegetables should be fresh. Generally, if you cook quickly, you can sell out the fresh brine. Such as chicken feet, chicken wings and duck feet.

Pot-stewed vegetable is a dish made of raw materials after preliminary processing and blanching in prepared marinade. The production process is introduced as follows:

First, the preparation of marinade

The preparation of marinade is the first key to make a good marinade. The quality of marinade preparation will directly affect the color and taste quality of marinade. Generally, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

1. Red Furnace

20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 50g of licorice15g, 0g of dried red pepper100g, and chives.

Method:

① Tear the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly.

③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

2. Yellow gravy.

Gardenia150g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery150g.

Method:

① Gardenia is cut with a knife, celery is knotted, and ginger is cut loose with a knife.

② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly.

③ Put seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.

3. White gravy.

60g of star anise, 50g of kaempferia kaempferia, 20g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0g of leek150g, 0g of ginger150g, 0g of water wine1000g, and 0g of white soy sauce1000g.

Method:

(1) Tie the leek and pat the ginger loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly.

② Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well.

The above formula is suitable for marinating 10 12kg fresh raw materials (the family can reduce the amount of seasoning according to the amount of raw materials).

4. Precautions when preparing marinade.

① The dosage of spices, salt and soy sauce should be appropriate: there are too many spices, and the finished product has strong taste and dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough.

② Selection of raw materials: soy sauce or other colored condiments should not be used in yellow gravy and white gravy, and it is not appropriate to use easily faded spices.

(3) Do not cook the marinade in advance, but do it now, so as to avoid the aromatic smell in the seasoning from evaporating in vain, saving fuel and time.

Second, the raw material treatment before marinating

1. Cleaning treatment. Animal raw materials must be cleaned up after slaughter. The intestines should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white membrane should be scraped off with a knife.

2. Preliminary tool processing. Cut the meat into pieces of about 250 1000g; Cut the intestine into 45-60 cm long segments; Replace the liver with 500,600 600g pieces; Cut the tripe into pieces of about 1000g; Other internal organs have not changed. Poultry meat and dried tofu don't need to be changed.

3. blanching treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating. Otherwise, the fishy smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste worse, porridge-like, easy to ferment, blister and deteriorate, and difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful and tastes bad.

Bleaching treatment is to put the raw materials into a clear water pot, blanch until the growth stops, and take them out and wash the decontamination foam with clear water. If the raw materials have strong odor, such as onion knots, ginger slices, cooking wine, etc. Can be properly added to the pot.

Third, halogen in raw materials.

Put the blanched raw materials into the prepared marinade pot, cover the pot, put it on a medium-low fire, slowly heat it until it is tender, and then take it out from the fire. Some don't leave the pot, and then take them out when eating. The key of marinating is as follows:

1. Selection of halogen pot. It is best to choose a raw iron pot. If there are not many raw materials for marinating, it is best to choose a casserole. These two kinds of pot walls have poor thermal conductivity, so the soup is not easy to evaporate. The food and the pot are not easy to change chemically. It is not advisable to use copper pot or aluminum pot, because the pot has strong thermal conductivity and the soup evaporates quickly. The copper pot is also easy to react with the salt in the marinade, thus affecting the color, taste and sanitary quality of the finished product.

2. Grasp the firepower. Generally, use low or medium fire to keep the soup small or slightly boiling. Wanghuo can't be used, otherwise the soup will boil and splash on the pot wall, forming a film, and finally coking will fall into the marinade, forming carbon black substances, and some will adhere to the raw materials, affecting the color and taste of the finished products and marinade. Stew with fire, the raw materials are not easy to be soft and rotten, and the marinade will be seriously reduced due to rapid gasification.

3. Grasp the maturity of raw materials. The maturity of raw materials, whether the texture is tender or mature for a long time, should be mastered during or before softening. The identification method is: pinch the marinated raw materials by hand, if it feels hard, it means that the temperature has not yet arrived; If it is crushed, it will be too much (it belongs to the rotting stage); Soft, slightly elastic, not broken, indicating that the temperature is just right, that is, the softening stage.

Fourth, the custody of the marinade.

The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients. The following points should be paid attention to in the preservation of marinade:

1. Skim off oil and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. Add raw materials. Seasoning packages are usually used only twice and should be replaced. Other seasonings should be marinated once, that is, added once.

Note: Use old bittern, but you don't have to use bone soup to prepare bittern. You can use water or oil.

The simple method of making salt water is easy to learn.

I'm from Shandong, so I'll talk about the brine formula here. Some people think that the more kinds of spices, the better. I think this is a misunderstanding.

Formula: 40g of star anise, 20g of cinnamon, 25g of pepper, 5g of clove, 20g of fennel15g, 200g of sugar, 500g of salt, 300g of cooking wine, 300g of onion, 200g of ginger, an old hen and 3kg of pork bones. Do not add monosodium glutamate to the heavy taste, and eat150g monosodium glutamate to the heavy taste. Put chicken in the bottom of the big bone, put it in a bag, add water and other ingredients, and cook for ten minutes on high fire and two and a half hours on medium fire. Just take the meat residue out of the pot and put it in the pot. Thank you for your recommendation,

Pot-stewed vegetables have different tastes, such as North-South halogen and vegetarian halogen.

To be technical, I think we should answer this question from the basic requirements of color, fragrance (type) and taste.

Color. Generally, braised pork is divided into yellow, red, sauce, white and other colors, and red is more attractive. We choose the color of sugar to be red, which is related to the color of fried sugar. The method of frying sugar color with oil is: put the base oil in a frying spoon and heat it slightly to soak all the oil at the bottom, add white sugar or broken rock sugar, and keep pumping white sugar with a small fire spoon. When the color changes from small bubbles to big bubbles and turns red, add 3 times of boiling water and stir well, and then burn for two or three minutes, which is the color of sugar. Red can also be dyed with Arnebia euchroma and saffron.

That's great. There are two ways to produce fragrance. One is to remove the odor of the meat itself, that is, to blanch it. The second is to use spices to enhance fragrance, which should proceed from three purposes, namely, to remove foreign fragrance, to remove fishy smell, to keep fragrance and to preserve spices. Clean the perfume first, then blanch it to remove its odor and melanin. Spices can be used directly or ground into powder and burned into juice.

The fragrance can't be improved without salt. Salt is the king of seasoning and cannot be ignored. Generally, the amount of salt is about 4% of meat.

Taste. It is inseparable from salt. In order to add flavor here, the original juice of brine is bone soup. Bone soup is simply made of leg bones and back. Generally, soup is four to five times the amount of meat, and only 1/2 is left after brine. In order to improve the mellow taste, it is inseparable from the old soup, which is the juice preserved after the previous marination, and will become a century-old soup after a long time.

Boil all the bone soup, sugar and spices in the pot for half an hour, and then add the blanched meat.

Recently, I'm addicted to lo mei. I can eat it as a snack. I believe most people like to eat pot-stewed products, because they are very fragrant and delicious. Swallow your mouth every time you pass by a pot-stewed restaurant. Ha ha ha ha.

In fact, it is very simple to cook braised pork yourself, so don't worry about the raw materials and ingredients outside! A pot of brine can also be eaten for a long time, both hot and cold.

To make braised money, of course, you must first decide what to pickle. At this time, I painfully chose a difficult disease. There are too many pickled things, and I like to eat too much. I usually choose beef tendon, chicken feet, duck neck, tofu, lotus root and radish.

Let's teach you how to make a simple, healthy and delicious lo-mei for everyone. Come and try ~ ~

Food preparation

Ingredients: fragrant leaves, kaempferia kaempferia, star anise, cinnamon, pepper, soy sauce, soy sauce, cooking wine, a can of beer, pigskin, crystal sugar, dried pepper, millet pepper and pigskin.

Dishes: duck feet, eggs, edamame, wing tips and lotus root slices (these are made by me, so you can buy them according to your own preferences).

working methods

Step 1: put cold water in the pot, put the washed duck feet, wing tips and other meat dishes in it, then put two or three slices of ginger and two or three spoonfuls of cooking wine. Open the fire, boil it and take it out.

Step 2: Find a slightly larger pot, first put half a pot of cold water, pour in meat and vegetables, then put a bowl of soy sauce (the size of a rice bowl), half a bowl of soy sauce, half a bowl of cooking wine and a can of beer (a small pot will do). The soup can't let all the ingredients leak. If not, add water until it fails.

Step 3: Add six to eight fragrant leaves, five to six ginger slices, dried peppers, millet peppers (according to your own preferences, put more spicy ones and less spicy ones), rock sugar 100g or so, six to eight star anises, one small claw pepper (you can put less if you don't like hemp), about 50g of cinnamon, and about six to eight cloves of garlic.

Step 4: Everything is ready. Turn off the heat after boiling. Cook for about 15 minutes. If you buy pig's trotters that are difficult to stew, cook them first, 15 minutes before putting other meat dishes.

Step 5: Put the vegetarian dishes in the mature order within 15 to 20 minutes. Then let it cook slowly, about forty minutes to an hour. Pay attention for ten minutes and stir it a little. Like the tip of a wing, you can first remove some easy-to-cook ones and remove them in order according to your own preferences. Some of them don't need to be cooked for that long, but they feel rotten enough and can be fished out when they are delicious.

In fact, the process is very simple, but it takes time. Nothing can't be solved by a pot of lo mei ~ learn what you want to eat and do in the future.