How can marinated vegetables have a aftertaste?

The taste of pot-stewed vegetables includes salt, aroma and aftertaste.

1: First of all, talk about the salty taste.

Salt is the king of all tastes! ! ! Salty, salty, only salty. Any dish lacks salty taste, and no amount of seasoning will help. Pot-stewed vegetables are a little salty rather than salty. Therefore, large pieces of meat products should be marinated before marinating, so that the dishes have enough bottom flavor. In order to achieve this goal, the pickling method is very important. For example, beef generally needs to be marinated for at least 24 hours, and it can be marinated for 48 hours if conditions permit. When curing, rub the beef repeatedly to make the melted salt water penetrate into the meat, and press it with a heavy object to squeeze out the blood inside. The same is true of cured pork. But some small pieces of meat are easy to taste and don't need curing, such as chicken feet, chicken wings and duck feet. Secondly, the salty taste of brine and soaking after marinating can also make dishes tasty. It is very important to adjust the salty taste of salt water before pickling dishes. The salty taste of brine is too salty or too light, which will have a great influence on the salty taste of dishes. Finally, ordinary dishes need to be soaked for a certain period of time before they can taste. Remember, you can't eat hot tofu if you are impatient.

2: fragrance.

First, the fragrance comes from the spices used in our brine; Second, the bloody smell of raw materials was well removed in the early stage; Thirdly, some spices are added in the curing process to give it a certain basic fragrance. Only in this way can the pickled vegetables be pure in flavor. In the spice formula, the reasonable collocation of various spices is very important, not the more quantity and variety, the better. In each spice formula, there are main spices and auxiliary spices. Generally, the main spices are star anise, cinnamon, kaempferia kaempferia, clove, fennel, Amomum villosum, white buttons, angelica dahurica, fragrant leaves, Amomum tsaoko and so on. Auxiliary spices include fragrant fruits, long peppers and red currants. In pot-stewed dishes, if the main flavor is not prominent, then the stew lacks flavor. Therefore, when using the formula of marinated vegetables, the amount of main spices should be slightly heavier, but not too heavy, and strive to be just right. In this way, the flavor of the dishes can be more prominent in the taste. Of course, when making ingredients, we need to consider the distinction between pure taste (such as star anise and cinnamon) and bitter taste (such as angelica dahurica and radix aucklandiae). If the amount of bitter essence is too large, the aftertaste of the dish will be bitter, which will affect the overall flavor of the dish. As for removing the fishy smell of raw materials, there are various methods. Early pickling can make blood ooze, soaking in clear water can also remove blood and blanch, and can also remove the fishy smell of raw materials. Of course, many times several methods are used at the same time, in order to remove the fishy smell and peculiar smell of raw materials to the maximum extent.

3. aftertaste

There are different opinions about aftertaste. It may be because everyone has different tastes, but according to most people's tastes, aftertaste refers to the aftertaste left in our mouths after eating, which can make people feel like it, but they can't say it, and they still want to eat after eating. Some are thick, some are fragrant and some are long. If it's spiced pot-stewed, you can use star anise and cinnamon to reflect the aftertaste, spicy type can use pepper and Bibo to reflect the aftertaste, and sweet type can use licorice and rock sugar to reflect the aftertaste. But remember, if it's spiced pot-stewed, after adding too much pepper, the aftertaste should have been covered by spicy taste. Similarly, an essence characterized by spicy fragrance, after removing pepper, the original aftertaste does not exist.

Other seasonings, such as ginger, chicken essence, pepper, pepper, etc. , can also increase the flavor and aftertaste of dishes, and add them to braised dishes as appropriate.

To achieve the above three points, I believe that the braised dishes will have a long aftertaste, and the more you eat, the more you want to eat! For the brine making, marinating method, sugar frying, etc., please refer to my previous sharing.

Attached is the family version of the stew recipe for your reference.

According to a pot of 20 kg (single kg) of soup stock:

Illicium verum: 20g, Cinnamomum cassia 15g, Amomum tsaoko 10g, Kaempferia kaempferia 10g, clove 2g, fennel 20g, Angelica dahurica 10g, white button 15g, Amomum tsaoko 15g, dried tangerine peel 60. 10g Alpinia officinarum, 20g dried mushrooms and 20g Zanthoxylum bungeanum are difficult to match in a grocery store. Friends can multiply it, then take it back and distribute it evenly, or ask the boss to help you break it (note that it is not fine, just large particles), then distribute it evenly and bag it for later use.

Use a portion of this spice to make new brine. If you pickle vegetables in the future, if you marinate less each time, boil them in a pot for 15 minutes and then take out the spices for next use. If you marinate more, let the spices marinate with the meat all the time. For more information about stewing vegetables, please refer to the previous sharing.