Professional pot-stewed dishes?

(1) professional problems of pot-stewed vegetables

What kind of pot-stewed dishes do you want to know? My dad can do it. Welcome to adopt. thank you

⑵ Top ten pot-stewed dishes brands

Pot-stewed food is a long-standing classic food in China, which has a good market base. At present, the top ten brands with stable development in the market are as follows:

Zhou Heiya 1

Hubei Zhou Heiya Food Industrial Park Co., Ltd. is an enterprise specializing in the production, marketing and retail of leisure marinated products, mainly engaged in marinated ducks and duck by-products, marinated pork, marinated vegetables, marinated poultry and aquatic products. At present, the main packaging forms of products are modified atmosphere packaging and vacuum particle packaging. "Happiness and happiness" is Zhou Heiya's brand concept. Zhou Heiya's brand goal is to become a young, energetic, cultural heritage and quality of life brand.

(3) How to make professional braised dishes more fragrant?

The key is to prepare the characteristic brine formula of brine.

Halogen formula:

50 grams of fennel, 60 grams of nutmeg (alias Yuguo), 50 grams of Amomum tsaoko, 50 grams of dried tangerine peel, 75 grams of cinnamon, 50 grams of kaempferia galanga, 45 grams of Amomum villosum, 50 grams of aucklandia root, 50 grams of licorice, 30 grams of fragrant seeds (Schisandra chinensis), 60 grams of Chinese angelica, 50 grams of peaches, 40 grams of agarwood and long pepper. Preparation method of brine:

Preparation method of medicinal water:

Boil 45-50kg of water with high fire, put the above herbs in low fire for 4 hours, then filter (there is about 40kg of water left at this time), add 45-50kg of clean water to another pot, and cook the filtered herbs again (about 4 hours). After filtering again, the two kinds of soup are mixed and put into a clean bucket, and the medicinal material is water.

Key points: the above medicinal materials require excellent medicinal materials, no moisture and mildew, and it is best to cover them when cooking; When cooking herbal water, it should be used in conjunction with the old salt water of the original chicken soup; Cooked liquid medicine should be taken with a special spoon to prevent dirty oil and raw water from being brought into the soup and making it rot and deteriorate; The liquid medicine should avoid high temperature and can be stored for a long time.

Processing technology of brine soup;

Boil 1 old hen, 3kg of bone (broken) and 2kg of pork belly with skin or hoof in 40kg of clean water, remove blood foam and sewage, turn off the fire until it is stewed (about 5-6h), filter the residue with gauze, leaving a thick soup (about 5kg of water loss), and then add1.5kg of salt and 655. Key points of brine operation:

A, special brine is special, and the prepared original chicken soup is divided into pots for later use, and beef, mutton and beef are generally stewed in one pot; Pig, chicken and duck are one pot; Bean gluten, peanuts and vegetarian dishes are all disposable brine (because the soup of marinated bean products is easy to deteriorate, only a little is scooped out at a time, and then poured out after use).

B, after the pot, no matter what kind of raw materials of halogen products are put into the original halogen soup, liquid medicine and various seasonings should be added (so that the halogen flavor is sufficient). The proportion of liquid medicine and seasonings added to different raw materials is different, for example:

Chicken (including chicken, chicken wings, chicken feet, chicken gizzards, chicken legs, etc.). ) is 5 kg: 80 g of salt, 30 g of monosodium glutamate, 4 bottles of Huadiao wine1/,3 g of ethyl maltol, 50 g of pepper, 400 g of ginger (which can be flavored) and 300 g of medicinal liquid.

Weight of duck meat and pork (including marinated duck, duck feet, duck wings, pig ears, pig hands, pig feet, etc.). ) It is 5 kg: 90g of salt, 30g of monosodium glutamate, 2 bottles of Huadiao wine1/,25g of star anise, 75g of pepper, 60g of pepper, 3g of ethyl maltol, 300g of ginger and 300g of medicinal liquid.

(4) Is there a professional pot-stewed chef?

What problem?

5] How to cook a pot-stewed dish?

Yeast extract can enhance the meat flavor, make the product taste strong, remove the odor and make the aroma more natural and soft. Yeast extract is a pure biological product, which is natural, healthy and safe. No chemicals are added, which enhances the flavor, freshness and taste. This is a good thing.

Generally used in marinated vegetables: yeast extract is added at 0.3-2% of the amount of marinated soup, and the original formula hardly needs to be adjusted, which can appropriately reduce monosodium glutamate and umami flavor and completely eliminate meat flavor and reaction flavor; The recovered brine soup needs to be supplemented with seasoning and yeast extract regularly, and the amount should be appropriate.

There are too many products called yeast extracts. Angel yeast is a big factory with reliable quality.

[6] Where can I learn how to professionally make braised dishes?

Method of making Sichuan-style pot-stewed dishes 1, strategies for pot-stewed dishes

Sichuan-style pot-stewed vegetables belong to the largest category of the five flavors, which are soft in taste, delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of bittern. There are two kinds of bittern in Sichuan: red bittern and white bittern, and their flavors are basically the same. The main difference is that the red brine is added with a proper amount of rock sugar color, which is suitable for marinating light-colored raw materials. White brine is suitable for marinating dark raw materials (such as beef and mutton) without sugar.

2, halogen formula

Sichuan-style spiced seasoning 1 packet, ginger100g, onion150g, Shaoxing wine100g, proper amount of refined salt, 20g of cooked vegetable oil, 250g of crystal sugar and 5,000mg of clear water. The above ingredients are the dosage of primary brine, which can be increased or decreased according to the quantity of brine products.

3. Salt water production

1), break the crystal sugar, put100g of vegetable oil and crystal sugar on a wok, fry until it melts and turns silvery red, and mix it with water 250 to prevent it from turning into sugar color.

2) Add 5,000 grams of water to the pot, add ginger, onion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red and brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become salt water for later use.

3) The wrapped spice bag can be reserved for the next cooking, and the boiled brine can be used continuously. After each cooking, remove the impurity foam and skim off the oil slick. Boil the clean brine with salt and put it in a ceramic brine tank for preservation.

4) The next time the brine is good, pour the brine into the pot and put it into the last spice bag to cook. If the spice package has been boiled for many times and the brine becomes turbid and tasteless, you should replace it with a new spice package and brine to maintain the quality of the brine.

4, the role of salt water

1), animal raw materials must be blanched first, and then marinated in the pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with strong flavor.

2) Fresh raw materials (pork, chickens and ducks) and raw materials with heavy odor (cattle, sheep, meat, intestines, belly, etc.) are best to use halogen separately. ) to ensure the quality of bittern products.

3) It is best to use the brine of halogen bean products once, and don't reuse it.

4) Check the salinity, color, fragrance and quantity of brine frequently, and replenish or replace it at any time to ensure the quality of brine.

5, salt water storage

The bittern should always be filtered out of impurities to ensure cleanliness and hygiene. When stored, it should be boiled to remove excessive grease. It should be kept in a ceramic cylinder or an enamel bucket (basin). If it is not used for a long time, it should also be boiled frequently before storage. (Sichuan brine preparation method 1. Preparation of brine

formula

Illicium verum 25g cinnamon 15g fennel15 ~ 25g licorice10g anemarrhena rhizome10g fermented grains 3 ~ 5g pepper 20g Amomum villosum10g Amomum tsaoko15g clove 5 ~/kloc-. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.

Double modulation

1

The most delicious pot-stewed dish ever.

Spicy Roast Beef

For Europeans and Americans, beef is a daily diet, but the price of beef in China is still very high. One catty of beef is worth three or four catties of pork. But beef is a rare delicacy, and braised beef is a very good food. Beef is low in fat and rich in protein and amino acids. For developing teenagers, eating beef is a right-hand man to grow up. Please deduct 1 if you like braised beef, hee hee!

Braised chicken feet

Braised chicken feet are also recognized by netizens as the best braised taste. But interestingly, for those foreign friends, it is too difficult to eat chicken feet. It's just a layer of skin. I really don't know what delicious is. That little pick-up just wants to say that you foreign foodies can't become a climate! Please deduct 2 for those who like to eat braised chicken feet, hee hee!

Braised trotters

Pig's trotters are rich in collagen, and it is also good for women to eat pig's trotters. Moreover, braised trotters are a very attractive cold dish, and many netizens are constantly praising this braised trotters. In fact, in the eyes of medical scientists, the nutritional function of pig's trotters is similar to that of bear's paw, and the collagen contained in pig's trotters is also an integral part of human tendons, ligaments and connective tissues. Please deduct 3 if you like to eat braised pig's trotters, hee hee!

Salted pig ears

Pigs are good friends of human beings, and another part of pigs is also on the list. Many netizens said that pig ears are chewy, delicious and not greasy, especially suitable for eating. Pig's ear is also a very nutritious cold dish, which is really good for people with insufficient qi and blood and weak body. People in many places regard pig ears as a snack. Please deduct 4 if you like stewed pig ears, hee hee!

Braised duck head

Braised duck head. I wonder if you like it? Many foreigners are also very surprised by this China food, but once they eat it, they can't stop. Duck head is a good thing, rich in nicotinic acid, which can protect patients with heart disease such as myocardial infarction. And it is rich in vitamin B, which is good for people with smelly feet. It must be mentioned that even if duck head is delicious, it is not recommended that you eat too much, because duck head contains a pair of bacteria harmful to human health. Please deduct 2 if you like to eat braised duck head, hee hee!

What are the most famous pot-stewed dishes?

Hello! !

When it comes to braised dishes, it is simply too rich to be summarized in one or two sentences.

According to statistics, there are more than 100 kinds of marinated vegetables in China.

Among them, the main varieties renowned at home and abroad are

The following contents:

Brine, bittern, bittern sauce, bittern freezing, crispy, smoked, fried, boiled and mixed.

Finally, I'll give you the address of a pot-stewed dish, which is the private network of pot-stewed dishes:

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Lu Cai Pei Xun, a professional training portal.

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