Jin Tang Re Road

Textbook of fresh fish and pot cooking theory

First, raw meal treatment:

Soak all kinds of meat ingredients in blood and wash them (if they are hairy, they need to be burned before washing), and then put them in the pot to remove the smell; When drowning, be sure to put cold water into the pot and add onion, ginger and cooking wine; Remove floating foam after boiling, remove and wash for later use.

Second, the production of red oil:

Take 5 kilograms of vegetable oil as an example. Take out 2kg of Bazin pepper from the pot and heat10kg of vegetable oil to 30-40% heat. Stir-fry 1.5 kg of green onion, 1 kg of ginger and 1 kg of green onion until golden brown, then add Bazin pepper and stir-fry until fragrant, then turn off the heat, take out the pepper noodles and throw them away, leaving red oil for use.

Third, the halogen package formula:

(100 kg of clean water, for example, beat the following ingredients into flour, wrap them in gauze and put them into the prepared marinade. ) Green pepper 100g dry pepper 250g (these two kinds don't need big package) One and a half kilos of onion, two kilos of green onion, one and a half kilos of ginger, 80g of cinnamon, 80g of galangal, 80g of nutmeg, 70g of angelica dahurica120g of Amomum villosum, 70g of red buttons, 80g of cardamom and 70g of fennel. Clean water 100 kg, put dried chili, green pepper, aniseed packet, onion and ginger onion packet into a pot, and add salt 320g, chicken essence100g, monosodium glutamate100g, brine100g, ethyl maltol 6g and maltose/00g. After adjusting the flavor, cook large pieces first, then small pieces, turn off the heat when the fire is seven, and then simmer for half an hour before taking out.

Four. Salt water timetable: (The timetable is just a rough idea, with which it will

Know when to put what goods) Pork head meat is blanched for 6 minutes, marinated for 20 minutes, stewed for half an hour, blanched for 5 minutes, marinated for 20 minutes, blanched 15 minutes, marinated for 20 minutes, blanched 15 minutes, blanched for 5 minutes. 25-30 minutes, blanching beef tendon 10 minute, stewing ribs for 2 hours and 50 minutes, stewing pork ribs 10 minute, stewing fat intestines, heart and liver for half an hour, blanching belly and other internal organs for 5 minutes, and pickling for 20 minutes.

Five, salt water preservation

1, brine soup should be cooked every day, once a day in winter and two or three times in summer. Turn off the heat when the pot boils until it bubbles. Do not burn in the air for a long time. Prepare an iron shelf to keep the soup pot ventilated and fresh. Remember not to cover it. If you are afraid that the salt water will get cold, you can cover a part and leave a mouth to breathe.

2. Take out the brine oil and keep it alone, and filter out the residue in the brine every day. Cook them separately and pour them together.

3. Don't use raw water and oil in the barrel to preserve salt water. It can be dried before use, or it can be scalded in boiled salt water. Don't touch the boiling salt water.

4. If you don't marinate things for a long time, put the brine in a container and put it in the freezer for preservation. If it is not used for half a month, it will be frozen. If it is not used for more than half a month, it will be frozen.

5. Generally, salt water is changed once a week. Old bittern has been used for spiced bittern and maotai bittern.