What details should I pay attention to when cooking pot-stewed vegetables? Do these nine details well, and your braised dishes will be full of fragrance.

The key to cooking pot-stewed vegetables is brine. There are many ways to make salt water, as long as it suits your local taste. Maintenance is the key to precipitate a good pot of brine. Restaurants and pot-stewed restaurants attach great importance to it, but families often ignore it, which is why many friends complain that the pot-stewed vegetables cooked at home are not fragrant!

Let's talk about the first detail that needs attention: the production of brine.

Take Lu Chuan as an example here. It is best not to directly boil the brine with water, but to cook a pot of broth with pork bone, ham bone and chicken rack bone for 12 hour, and then put the marinade into the broth to cook the brine. The marinated vegetables made in this way have a strong and lasting fragrance.

The second detail: halogen materials should not be dispersed in salt water.

To prepare the marinade, at least dozens of spices should be used. There are so many seasonings sprinkled in the brine that it is embarrassing to think about it. So spices should be wrapped in clean emery cloth and put into salt water. Remember, there is a slight gap between emery cloth and perfume, so it is not advisable to wrap it too tightly.

The third detail: the amount of halogen material should be appropriate.

Many people don't know how much halogen material to put in a pot of brine. Generally speaking, 10 kg of brine and 500 g of spices are enough, and the amount of spices used in other weights of brine can be compared.

The fourth detail: Never use soy sauce for coloring halogen products.

It is best to use the prepared sugar color for the coloring of halogen products (I shared the making method of sugar color in an article earlier, and interested friends can look for it). Of course, you can also use some natural plant colors (such as red gardenia, etc. ), but never use soy sauce. Because many soy sauces contain additives: caramel color! The caramel color will turn black when it is repeatedly heated and boiled in brine. Do you still have an appetite for a pot of black braised pork?

The fifth detail: the storage and maintenance of salt water

This detail is highly valued in a pot-stewed restaurant or restaurant, with a special system and a special person in charge. However, domestic salt water is mostly ignored. Strictly speaking, the brine must be boiled once a day to remove the floating oil and foam on the upper layer, and then it should be left standing for storage, so that the brine will not deteriorate and rot, and it will become more and more fragrant as time goes by. It is very hot in summer. Cook it once in the morning and once in the evening, and let it stand for preservation. At present, many restaurants and marinated vegetables shops use large freezers to store old brine, but they should also take it out and cook it at least two or three times a week. Because most of the brine at home is not taken care of regularly, it is recommended to keep it in the refrigerator and cook it once a week, otherwise your brine will not smell if it is frozen in the freezer for ten years.

The sixth detail: add broth, no water.

The water in the old brine volatilizes quickly during the boiling process, so remember to add the broth frequently. Delicious food is deducted from the details. Remember, it is best not to add water directly, adding water will dilute the original flavor.

Seventh detail: Different halogen products have different halogen materials.

Good marinated vegetables shops and restaurants generally have several barrels of marinade. Different marinades use different marinades. Usually there is only one pot of brine at home, and all kinds of brine are the same pot of seasoning, which is not acceptable. For example, many people like to add licorice to the marinade, but cooking licorice with pork has side effects on the human body, do you know? It is suggested that when you choose spices according to halogen products, you should inquire about the nature, taste and scope of application of each spice before making a decision.

Eighth detail: the addition of salt

Every time you buy a new pot-stewed dish, you should taste the salinity of the brine, which will directly affect the quality of the brine. In general, the taste needs to be tested in three stages: before the brine is put into the pot, a small amount of salt is added, and the salty taste of the brine is slightly salty than the usual dishes; After marinating for 20 minutes or half an hour, when the salty taste enters the marinated product, taste it again, which is generally the same as the salty taste of the vegetables you usually eat; After the brine is soaked in brine, you should also taste it. If it is too salty, go back to the pot and add broth to make it salty. If it is too weak, add salt and continue to soak.

Ninth detail: Salt water is best packed in a crock or casserole.

As we all know, the so-called casserole is a pot made of mud and sand. Many people use iron drums to fill brine, which is not good. The taste will change over time. In order to facilitate the direct heating of the stored brine without turning it over, it is suggested that you choose a crock or casserole that can be directly heated to hold the brine, so that the stored brine will not deteriorate for a long time.