Stewed vegetables are dishes made by cooking the raw materials after preliminary processing and blanching in prepared marinade. The production technology is now introduced as follows: 1. Preparation of marinade The preparation of marinade is the first key to making a good braised dish. The quality of the marinade preparation will directly affect the color and taste quality of the braised vegetables. 6 Marinades can generally be divided into three categories: red marinade, yellow marinade and white marinade. 1. Red marinade. 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, dried red pepper 100g, 150g chives, 150g ginger, 250g sugar, 1000g rice wine, 500g high-quality soy sauce, 50g sugar, 200g refined salt, 250g hot peanut oil, 100g MSG, 12kg bone broth. Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. ③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly. 2. Yellow marinade. 150g yellow gardenia, 100g bay leaf, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel, 150g celery, 150g ginger grams, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth. Preparation method: ① Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife. ②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix well. 3. White marinade. 60g star anise, 50g kaempferia, 25g pepper, 25g white cardamom, 50g tangerine peel, 50g bay leaves, 25g angelica, 150g chives, 150g ginger, 1000g water wine, 1000g white soy sauce, refined salt 120g, 100g MSG, 12kg bone broth. Preparation method: ① Tie the chives into knots and pat the ginger loose with a knife. Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly. ②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well. The above formula is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion according to the quantity of raw materials). 4. Things to note when preparing marinade. ① The dosage of spices, salt, and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too few spices and the finished dish will have insufficient flavor. If there is too much salt, the finished dish will not only taste "salty", but it will also become tight and shriveled; if there is too little salt, the delicious flavor of the finished dish will not be outstanding. Too much soy sauce will make the finished product dark and ugly; too little soy sauce will not taste delicious enough. ②Selection of raw materials: It is not suitable to use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use spices that are easy to fade. ③ The marinade should not be boiled in advance. It should be prepared and used immediately. This can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time. Storage of marinade The marinade used to marinate dishes should be preserved for next time use. The more times the marinade is used, the longer it will last, the better the quality, and the more delicious it will taste. This is because the marinade contains more and more soluble protein and other ingredients. When preserving marinade, you should pay attention to the following points: 1. Remove floating oil and foam. The oil and scum of the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container. 3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable. 4. Pay attention to the storage location.
The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and insects from falling into the marinade. 5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be added every time the raw materials are marinated. Note: After you have the old marinade, you don’t have to use bone broth to prepare the marinade. You can also use water, and you don’t need to add oil.
Step 2: Put the marinade, meat and water into the pot and cook. Wrap the marinade in a gauze bag. If the amount is small, you don’t need to wrap it.
Step 3: After the water boils, turn down the heat to keep the water slightly boiling. This will prevent the whole chicken and duck from being deboned and deformed. Step 4: After the meat is cooked, cover and simmer for another 5-10 minutes. In fact, you can eat it without simmering it, but simmering it will take the flavor to your bones and make it even more delicious.