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

The key to cooking pot-stewed vegetables is brine. There are many ways to make brine, 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 their pot-stewed dishes 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 12 hour with pig bone, ham bone and chicken rack bone, 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. So many spices are scattered in the brine that it is embarrassing to think about it. Therefore, 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 should be put in a pot of salt water. Generally speaking, 10 kg of brine and 500 g of spices are enough, and the amount of spices in other weights of brine can be analogized.

The fourth detail: Never use soy sauce when 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! When caramel color is repeatedly heated and boiled in salt water, the salt water will turn black. 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 braised dishes shops or restaurants, and there are special systems and special responsible persons. However, domestic brine 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 go bad 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. Nowadays, many restaurants and lo-mei 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 store it in the refrigerator and cook it once a week, otherwise your brine will not smell fragrant if it is frozen in the refrigerator for ten years.

Sixth detail: add broth instead of water.

The water in the old brine volatilizes quickly during the boiling process, so we should remember to add broth to it often. 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 pot-stewed food shops and restaurants usually have several barrels of brine with different pot-stewed tastes, and the brine used for different pot-stewed tastes is also different. Usually there is only one pot of brine at home, and all kinds of brine are seasonings in the same pot, which is not acceptable. For example, many people like to add licorice to gravy, but cooking licorice with pork has side effects on human body, do you know? It is suggested that when you choose spices according to halogen products, you should first ask 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. Under normal circumstances, 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 that of the usual dishes; After pickling for 20 minutes or half an hour, when the salty taste enters the pickled product, taste it, which is generally the same as the salty taste of the vegetables you usually eat; After the bittern is soaked in salt water, you should also taste it. If it is too salty, you should go back to the pot and add broth to make it salty. If it is too weak, add salt to continue soaking.

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 soil and sand. Many people put salt water in iron drums, which is not good. The taste will change after a long time. In order to facilitate the direct heating of the stored brine without turning, 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.