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How to cook pot-stewed vegetables?

A key technology in cooking technology is the mastery of cooking temperature. The same is true of pot-stewed vegetables. How to make a perfect pot of stewed vegetables, the heat is the key. Today we are going to talk about those things about braised dishes.

Potted dishes also contain the rhythm of this era.

Modern society is a fast-paced era, and everything pursues high efficiency and quickness, so does the marinated vegetable industry now. Quick boiling and quick cooking have almost become the mainstream of the production process of braised dishes. I have published many articles about the production technology of pot-stewed vegetables before. It is often mentioned that the ingredients to be pickled need to be boiled in brine for three or four hours or even most of the day. Many netizens leave messages below and cook for three or four hours. Is there any meat left? It can be seen that most people spend less than two hours, or even half an hour to an hour, cooking pot-stewed vegetables. It can be concluded that when cooking, the brine must be boiled thoroughly. In fact, this will lose the original intention of stewing vegetables. The documentary China on the Tip of the Tongue has an episode called The Taste of Time. This is most obvious in braised dishes. If you want to make a good pot-stewed dish, you must spend time. Time is the best way to make delicious food.

On the Expression of Cooking and Heat

Speaking of temperature, let's take a look at our profound Chinese characters. For the action of cooking ingredients with boiling water, there are words such as "stew", "boil" and "simmer". These Chinese characters may all correspond to one word when translated into other foreign languages, but we have to use so many words to express them. This shows that the meaning of these cooking actions is definitely different. Can't simply use the word "boiled" to express.

Specific to the production of marinated vegetables, generally, after the ingredients are put into the brine, the brine is boiled with medium-high fire, and then slowly boiled with low fire. This slow cooking process is the process of blending and deepening the original flavor of spices and seasonings with ingredients, which is also the essence of braised dishes.

The word "stew" highlights that the cooking time is longer, the boiling degree is moderate and smaller, and the prominent thing is the softening of ingredients and the richness of taste. The word "boiled" highlights the boiling and vaporization process of water, which is intended to dissolve the contents and increase the concentration of dissolved soup. The word "simmer" highlights the length of time, that is, to keep the ingredients softened and the taste blended when the fire is slightly open.

Pot-stewed vegetables are ready. This is the key word.

At present, a bad habit of many people cooking pot-stewed vegetables is that the fire is too big, so that the brine is stirred too hard, the brine evaporates too fast, and the aromatic substances evaporate too much, which makes the pot-stewed vegetables tasteless, losing both the original flavor of the ingredients and the flavor of the seasoning. For pot-stewed vegetables, the word "simmer" is more in line with the characteristics of pot-stewed vegetables. The production of pot-stewed vegetables is a process of combining the original flavor of ingredients with spices, the fragrance of spices and the alcohol fragrance of brine. Only after the brine is boiled quickly, the fire is slightly turned on, and the brine is kept slightly open and closed with a small fire, so that the brine is between open and closed, and various flavors can be integrated with each other. On the one hand, it is beneficial to the fusion of various flavors at high temperature, on the other hand, it will not cause excessive volatilization of aroma substances, so that the aroma will remain in brine and enter the ingredients. The method of "cooking" takes a short time, which is actually the embodiment of modern people's pursuit of fast social atmosphere when making braised dishes. The method of "simmering" takes a long time, which is a pursuit of original flavor and authenticity, and reflects a life attitude of returning to authenticity. Generally speaking, meat stew is more than three times cooked. It is not so much the temperature as the time for ingredients and spices to blend well. Cooking and eating pot-stewed vegetables is actually tasting the taste of time. The essence of cooking pot-stewed vegetables is not boiling, but simmering. If you understand the word simmer thoroughly, you will have a tight grasp of the temperature of the braised dishes.