pot-stewed meat(lu rou )

Marinated meat method:

Raw materials for marinated meat:

Pig fat lean meat 700 grams.

Seasoning for marinated meat:

Refined salt, soy sauce, cooking wine, sugar, red rice, cinnamon, fennel, sesame oil, scallion, ginger.

Process of marinated meat production:

(1) Wash the pork and cut it into large pieces: scald it in boiling water, wash it and put it in the pot.

(2) Wrap red rice, cinnamon, fennel, scallion and ginger in clean white cloth, put them into pork pot, add clear soup, bring to a boil over high fire, then warm fire, add refined salt, cooking wine, soy sauce and sugar bittern, take them out thoroughly, cut them into thin slices after cooling, put them into pot, and drizzle with sesame oil.

Characteristics of marinated meat:

The meat is red and bright in appearance, soft but not broken in texture, and tastes delicious.

pot-stewed meat

Marinated meat, also known as marinated vegetables, is a dish made from the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into red bittern, yellow bittern and white bittern. Sichuan bittern is the most common in China, most of which are red bittern, and Chaoshan bittern is the most famous.

Marinated meat is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the functions of appetizer, health benefits, digestion and stagnation.

China is most famous for its stewed meat in Chaoshan area. The so-called Taiwan stewed meat spread from Chaozhou people to Taiwan.

Classification of dishes

Chaozhou brine

Brine products are widely distributed in most cities in China, but the favorite areas of brine dishes are mainly distributed in the northeast, Jiangsu and Zhejiang, Fujian and Guangdong, Sichuan and Hunan. When it comes to the historical origin of brine method, Huang Wuying, Professor of Guangdong Hanshan Normal University, said at a seminar on "exploring Chinese cuisine and tasting the way of Chinese cuisine" jointly sponsored by Master Kong's Chinese food culture college and China Cuisine Association a few days ago that the earliest can even be traced back to the pre Qin period.

There is a sentence in Qu Yuan's famous book "songs of Chu - Chapter of evocation of souls", which is "Hu, Xi, Li and displeasure"? Guo Moruo thinks that Lu chicken is stewed chicken. It can be seen that brine method began in the pre Qin period. In Qi Min Yao Shu, an influential work of Jia Sixie in the Northern Wei Dynasty, there is a record of "green meat method", which is actually a brine method. The book describes the green meat method as follows: "pig, chicken, duck meat, square inch (Zhun), boil it, green onion, ginger, orange, celery, garlic, with it, vinegar, cut meat, known as" green meat. "

The reason why brine products are popular all over the country and favored by consumers is inseparable from its own characteristics. First, unique flavor. Under the effect of condiments, the color of bittern products is pleasing to the eye. There are red inside and outside, red inside and white, and elegant and simple products that keep their original color. It gives people a kind of psychological enjoyment and stimulates people's appetite. In the process of cooking, the flavor of raw materials and the flavor of marinade (mainly the fragrance of spices) gradually infiltrate into the raw materials, which makes the products mellow and fragrant. Second, it has wide practicability. It can be used not only as a cold dish in a banquet, but also as a light dish, fast food, snack and snack. It is easy to carry and an ideal tourist food. Third, it is easy to make. Just mix the marinade well, and then cook the raw materials. Fourth, it uses a wide range of materials. Whether it is poultry and livestock, or bean products, or even aquatic products, can be used as raw materials of brine products.

Huang Wuying said that according to the content of oil in the brine, it can be divided into oil brine (the oil content in the brine soup reaches 35% - 50%) and water brine; according to the color of the brine, it can be divided into red brine and white brine. The characteristics of oil brine, some spices added in brine contain most of the pungent components are fat soluble substances, that is to say, it is difficult to dissolve in water. If we increase the amount of oil in the brine, the aroma substances in these spices will be fully dissolved, making the brine more fragrant. In addition, due to the increase of oil content in the brine, a thick oil layer can be formed on the surface of the brine, so that the heat of the brine is not easy to disperse and the boiling point is increased. This also makes the raw materials easier to mature and the dishes more tender and crisp. The dishes made by the method of oil brine have the characteristics of bright red color, rich fragrance, tender and oily.

As a matter of fact, it is also a feature of Chaozhou brine to deliberately add oil into the brine, which is not allowed in the past brine. The reason is that in the past, brine products paid special attention to color, and if there was more grease in brine, it would affect the color of food. The producers of Chaozhou brine think that the traditional open brine is easy to lead to the loss of flavor volatilization, and the chef adds goose oil to the brine, that is, to make the flavor of the brine survive.

Flavor characteristics of different regions: Northeast brine products are salty and bright red, Sichuan brine products are spicy and fragrant, Huaiyang brine products are fresh and sweet, and Chaozhou brine products are soft and fragrant.

As for Chaozhou brine, Mr. Zhang Huayun once wrote a poem praising it: "the name of gonggu comes from Lianyang, and he dares to discuss with roast duck. The best way to drink is to have wings on the head, feet and feet, especially to help with the food Chaozhou brine is a traditional dish in Chaozhou cuisine. It is popular at home and abroad for its delicious meat. It is a popular food for Chaozhou overseas Chinese and southern Chinese. At the same time, Chaoshan brine goose is also one of Chaoshan people's favorite delicacies.

Chaozhou brine is rich but not salty, fragrant but not turbid, mellow but not few. According to incomplete statistics, more than 10000 brine geese are sold in Chaoshan area every day.

Although Chaozhou brine is recognized by the majority of consumers, Huang Wuying admitted that the traditional workshops are small, the output is small, the production process is not unified, the product production is lack of standards, and the product inspection relies on subjective and backward inspection methods such as "by experience, by perception, by feeling", which leads to the low food safety and health protection of the products. At the same time, the small workshops producing Chaozhou brine are all small The use of Chen Lu soup, a pot of soup is used for decades, when adding animal and plant raw materials, adding sugar color and other colorants, adding meat fresheners, the content of nitrate and nitrite in the soup will be increased in varying degrees.

Sichuan stewed vegetables

Sichuan cuisine is one of the most important parts of Sichuan cuisine culture. Since it came into being, it has formed an indissoluble bond with the masses. In the kingdom of Sichuan cuisine, after thousands of years of history, it still has the same charm. When we hold chopsticks to taste the delicious pickles, it will be so fragrant and intoxicated by the long-lasting peculiar flavor, which will make the world so beautiful We are full of praise for the flavor of Sichuan cuisine. May the flavor of Sichuan cuisine last forever.

Next, we talk about the classification of brine

Brine is divided into two categories: Red brine and white brine. Its flavor type is basically the same, belonging to the compound flavor type, salty and fresh, with strong five flavors (the flavor materials and spices used are basically the same).

Red bittern, the food with sugar color is golden yellow (coffee color, such as stewed beef, golden yellow, such as stewed sausage, etc.)

White stewed chicken, white stewed beef tripe, pork tripe, etc

Characteristics of dishes

Whether it's white or red brine, it basically belongs to the category of cooking. Because the time of stewing is a little longer than cooking, it belongs to a separate cooking method, which exists in Sichuan cuisine. Therefore, stewed vegetables are one of the cooking methods of Sichuan cuisine. It is the most widely used method of Sichuan cold dishes. It is suitable for meat, poultry, game, aquatic products, vegetables, bean products and other raw materials. Sichuan pickle is the process of making Sichuan hot dishes and cold dishes from red and white stewed food. It is suitable for families, restaurants and restaurants.

1. The marinated meat is palatable in texture and rich in taste. When making raw materials, according to the texture of raw materials and the taste requirements of the customers, you can rake them, soft them, and crispy them. They give people the richest and most palatable taste.

2. The fragrance is pleasant, moist but not greasy. Because a certain amount of spices with their own pungent flavor and aroma are added to the stewed vegetables, the stewed dishes have not only mellow five flavors, but also special aroma. These aromas can refresh and refresh the mind, so when tasting pickles, it can not only achieve good taste sense, but also produce good sense of smell, which is the best dish with wine.

3. Easy to carry and keep. When stewed vegetables are heated, the protein in the raw materials will be denatured and dehydrated, which will weaken the water content of the raw materials. In this way, the storage period and storage period of the raw materials will be increased. The raw materials of stewed vegetables are easy to carry because they have no juice, so they are the first choice for traveling.

Cooking methods

The taste of stewed meat depends on the brine used in the production, so the production of brine is introduced first.

Brine production

1. Divide the formula into two parts, put them into loose gauze bags and tie the bag mouth tightly with string; wash and break the ginger; wash and knot the onion and root.

2. First, bake the large pieces of rock sugar on the fire, then put them on the cutting board and gently break them, then put them into the pot together with the refined oil, stir fry them with low heat until they are dark red, and mix them with 500g boiling water to make them sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and scallion, add refined salt, monosodium glutamate and sugar, and then add spice bag. After boiling, slowly boil it over low heat until the fragrance overflows. Then it becomes fresh brine.

Dish making

After the brine is made, the following methods can be followed

Chinese PinYin : Lu Rou