The origin of pot-stewed food

There is no historical proof to prove who invented pot-stewed dishes

Sauced pot-stewed dishes in China have a long history. It can be divided into clear brine, south brine and north brine. South brine is also red brine and white brine. It was first traced back to the pre-Qin period, and wine and distiller's grains were widely used in diet. By the Song Dynasty, there were formulas for marinade, sauce and distiller's grains. The technology of marinating and brewing has been applied in diet. Throughout the ages, people have been full of praise for the beautiful color, delicious, mellow, soft and moist sauce.

If you like Sichuan-style braised dishes, there is a very authentic Sichuan-style braised dishes in wanchun town, Wenjiang, Chengdu. If you like Cantonese-style braised dishes, you might as well go to Zhangmutou. Jiangxi's Huangshanghuang, braised dishes and braised duck are all first-class. Wuhan's Jingwu duck neck is also good.

Personally, I think Sichuan-style braised dishes are more delicious.

lcw.com/ China's braised dishes network

/n2264c97.aspx

Braised dishes are made by putting the raw materials after preliminary processing and blanching in the prepared marinade. Although these marinated vegetables are different in color, such as red, yellow and white, their sweet and fragrant characteristics make consumers never tire of eating them. However, the high price of marinated vegetables, especially marinated poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinated sauce or blend marinated sauce themselves to make marinated vegetables, but the marinated products are all black and red with a single color, and they can't make the yellow and white marinated products in hotels at all. Investigate its reason, experts say that this is not a good grasp of the secret of the deployment of red, yellow and white gravy. Therefore, this issue introduces the production methods of red, yellow and white halogen.

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

red gravy

raw materials: 2g of star anise, 2g of cinnamon, 5g of dried tangerine peel, 8g of clove, 2g of kaempferia galanga, 2g of pepper, 15g of fennel, 2g of fragrant leaves, 2g of galangal, 5g of tsaoko, 15g of licorice, 1g of dried red pepper, 15g of chives, 15g of ginger, etc.

method: ① pat tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into thick pieces, tie shallots, pat ginger loosely with a knife, and cut dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, 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.

yellow gravy

raw materials: gardenia jasminoides Ellis 15g, fragrant leaves 1g, kaempferia kaempferia 5g, Chinese prickly ash 25g, Alpinia officinarum 5g, Amomum villosum 25g, fried garlic 15g, fried fresh orange peel 15g, celery 15g, ginger 15g, a bottle of satay sauce and rice wine 1g.

method: ① crack gardenia with a knife, tie celery into knots, and pat ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well.

white gravy

raw materials: star anise 6g, kaempferia kaempferia 5g, pepper 25g, cardamom 25g, dried tangerine peel 5g, fragrant leaves 5g, angelica dahurica 2g, chives 15g, ginger 15g, water wine 1g, white soy sauce 1g, refined salt 12g, monosodium glutamate 1g.

Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. This formula is suitable for marinating 1 ~ 12kg of fresh raw materials (the number of seasonings can be reduced by families in proportion).

Three secrets of marinade preparation

First, the amount of spices, salt and soy sauce should be appropriate: too much spices will make the finished food taste strong and the color will be dark; There are too few spices, and the flavor of the finished dish is not 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 fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough.

second, the selection of raw materials: soy sauce or other colored condiments should not be used in yellow marinade and white marinade, and spices that are easy to fade should not be used.

Third, the marinade should not be boiled in advance: the marinade should be used now, which can not only avoid the aromatic smell in the condiment from evaporating in vain, but also save fuel and time.

preservation of marinade

the marinade after marinating dishes should be preserved for 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 the floating oil and foam. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect once every morning and evening in summer and autumn, and once every day or every other day in spring and winter. The 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, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.

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. addition of raw materials. Spice bags should generally be replaced only after 2 times. Other seasonings should be marinated once, that is, added once.

note: with the old bittern, it is not necessary to use bone soup to prepare the bittern. You can use clean water or no oil.

Sichuan-style pot-stewed dishes have been recognized by the masses since their formation, and they have been enduring for thousands of years because of their advantages that other cooking methods can't

. Pot-stewed food is not a single cooking method, but a combination of cooking (heating) and seasoning. Because the requirements of pot-stewed food are better than other hot dishes, it has been enthusiastically sought after by many friends, especially some housewives who can't cook. His characteristics are very obvious.

First, it is convenient to obtain materials, which can be abundant and frugal.

Because Sichuan is rich in production, the raw materials used for marinating are very extensive, which provides chefs with greater choices and aspects.

Second, the texture is palatable and the taste is rich.

When marinating raw materials, you can rake them, which can be soft and crisp, according to the texture of raw materials and the requirements of consumers for the taste of marinated vegetables.

The third aroma is pleasant, moist but not greasy

Because a certain amount of spices with their own spicy flavor and aroma are added to the marinated dishes, the marinated dishes not only have a mellow five-flavor feeling, but also have a special aroma. These aromas can refresh people's minds, so when tasting braised dishes, they can not only achieve good sense of taste, but also produce good sense of smell, which is an excellent dish to accompany wine.

fourthly, it is convenient to carry and keep

When marinated dishes are cooked, the protein in the raw materials will be denatured due to heating, and then dehydration will occur, which will weaken the hunger and moisture content of the marinated raw materials, thus increasing the storage period and storage period of the raw materials. The marinated raw materials are easy to carry because of their strong juice, making them the first choice for traveling.

Fifth, increase appetite and benefit nutrition.

There are many raw materials for marinating, including meat and vegetables, and most of the marinated condiments have the functions of stimulating appetite, strengthening skin and benefiting health, promoting digestion and resolving stagnation. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.

Sichuan-style pot-stewed dishes are one of the important components of Sichuan cuisine culture, and they have been attached to the masses since they came out. After thousands of years of history, they still have charm. When we hold chopsticks to taste the delicious pot-stewed dishes, we will be intoxicated by the peculiar flavor with a long fragrance, which will make the world so delicious and full of praise. May the charm of our Sichuan cuisine last forever, and the incense gourd ladle Wan Li.

/question/96241.html? Si=2

Sichuan-style pot-stewed vegetables

1. Brief introduction of pot-stewed vegetables

Sichuan-style pot-stewed vegetables belong to the largest category of five flavors, and they are soft, delicious, fragrant, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of brine and the cooking temperature. There are two kinds of Sichuan-style brine: red brine and white brine, and the flavors of the two kinds of brine are basically the same. The main difference is that the red brine is added with a proper amount of rock sugar color, which is suitable for marinating light-colored raw materials. White brine does not add sugar, which is suitable for marinating dark raw materials (such as beef and mutton).

2, marinade formula

1 packet of Sichuan-style spiced seasoning, 1g of old ginger, 15g of green onion, 1g of Shaoxing wine, proper amount of refined salt, 2g of cooked vegetable oil, 25g of crystal sugar and 5,g of clear water. The above ingredients are the dosage of primary brine, and the dosage can be increased or decreased according to the quantity of brine products.

3. Brine making

1). Crush the crystal sugar, put 1g of vegetable oil and crystal sugar on the wok, stir-fry until it melts into a silvery red color, and mix with 25% clear water to control it to a sugar color.

2) Mix 5, grams of clean water into the pot, add ginger, onion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red-brown) and spice bags, and cook with low fire (about 1 hour) until the fragrance overflows, so as to form brine for later use.

3) The wrapped spice bag can be left for the next cooking, and the boiled brine can be used continuously. After each cooking, the impurity foam is removed and the floating oil is skimmed. After the clean brine is boiled with salt, the brine is put into a ceramic brine tank for preservation.

4) When the brine is marinated next time, pour it into the pot and put it in the last spice bag for cooking. If the spice bag has been boiled many times and the brine becomes turbid and feels tasteless, it should be replaced with a new spice bag and brine to maintain the quality of the brine.

4, the role of brine

1), animal raw materials must be blanched first, and then marinated in a halogen pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with full flavor.

2) It is best to use bittern separately for raw materials with fresh flavor (pork, chicken, duck) and raw materials with strong odor (cattle, sheep, meat, intestines, belly, etc.) to ensure the quality of bittern products.

3) It is best to use the bittern of marinated bean products once, and don't reuse it.

4), often check the brine salinity, color, fragrance and brine quantity, and supplement or replace at any time to ensure the quality of brine.

5. Preservation of bittern

Bittern should always be filtered to ensure cleanliness and hygiene. When stored, it needs to be boiled to remove excessive grease, and it should be kept in a ceramic cylinder or an enamel bucket (basin). If it is not used for a long time, it should also be boiled frequently before storage.

6. Raw material processing and marinating method

1). Raw material processing: the raw materials of marinated vegetables (all kinds of vegetarian food) and meat are washed and blanched to remove fishy smell, cut into pieces (generally, the whole meat with large volume is cut into blocks weighing about 2 grams), and the heart, stomach intestines, chicken and duck gizzards, wings, hoofs and heads of ducks and geese are cut into pieces. The blanching time should be determined according to the texture of the raw materials. For raw materials with good umami taste and light odor, blanching should be done to remove the fishy smell, which can be taken out and put into the halogen pot. Raw materials with strong odor, such as beef, mutton, belly and intestines, are cooked until cooked (soaked for 15 minutes) and then fished into the halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.

2) marinating method: put the raw materials into a marinating pot, the marinade should submerge the raw materials, boil over high fire to remove floating foam, and simmer over low fire until it is mature or cooked. It is necessary to master the heat flexibly according to the old and tender texture of the raw materials. Usually, marinate in a brine pot with a temperature of 95℃ for about 4 minutes, taking the softness of the pot as the degree, which is the finished product.

7. How to eat halogen products

Halogen products can be eaten hot or cold. When eating, they can be drenched with a little marinade or mixed with soy sauce, fresh soup, monosodium glutamate and sesame oil. Those who like spicy food can also sprinkle some pepper noodles and pepper noodles. Common braised dishes are: braised beef, braised goose, braised chicken and duck, braised chicken and duck wings, braised duck gizzard, braised pork intestines, etc.

8. the method of secondary freshness of marinated products

secondary freshness: in order to reduce the loss, the marinated vegetables that are not sold out on the same day, which are not deteriorated, reported as damaged and do not meet the requirements, and are not sold well the next day, are processed again and then sold. Generally, white brine can be used for the second marination, and the time is to cook thoroughly. Remember to sell it first when selling. Pot-stewed vegetables have their own characteristics. After many times of cooking and heating, pot-stewed vegetables will become darker and darker, and the sales will become worse. Under normal circumstances, in order to maintain the freshness of brine products, brine juice should be added to the tray when selling, and the sales staff should often turn over to maintain the freshness. Halogen products that are not sold out that day can be sliced into cold dishes for sale the next day.

key points of production

reminder: the reused brine tastes better, and it may not taste good for the first time.

★ When boiling brine, be sure to turn the heat down after boiling.

★ When the raw brine is taken out, boil the brine again to prevent the brine from going bad.

★ Every time you braised pork, you should add a proper amount of seasoning.

★ In about ten days, we need to change new medicinal materials.

★ The raw materials that are easy to cook, such as braised tripe, tofu and eggs, should be filled with brine separately.

★ When the brine is boiled and cooled after each use, don't cover it immediately, because it will make the cooling water on the cover pour into the brine and make it worse.

★ The brine pot should be placed in a ventilated place.

preservation: marinated dishes can be stored in the refrigerator, and marinated with marinade when eating.

it's best to eat it with some sauce. Sauce practice: cut garlic into mud, add hot sauce, vinegar and sugar and stir.

taste: these braised dishes have different flavors.

Raw brine and cooked brine are salty and fresh, and they have a certain color of brine on the surface. The dishes made from red brine are sauce red, with a hint of sweetness and salty taste; White brine is white and salty.

Tell me something else

Halogen is a kind of cooking method of hot cold dishes, in which raw materials are boiled in prepared marinade to increase the flavor and color of food.

No matter the most common eggs or tofu, or goose, chicken, duck, or even all kinds of meat, it can become more fragrant and pleasant after being processed with brine.

There are different varieties and tastes of "braised" dishes in many parts of the country, but their tastes are different, and their practices and "looks" have gradually evolved differently. Westbank > for example, Guangdong's "bittern", Anhui's "marinated vegetables", Shanghai's "bad goods", Jiangsu and Zhejiang's "pickles", etc.