Title: How to make delicious braised vegetables
As one of the traditional Chinese delicacies, braised vegetables are deeply loved by the public for their rich aroma and rich taste. Whether it’s a family dinner or a gathering of friends, a delicious plate of braised vegetables will always whet your appetite. So, how to make delicious braised vegetables? This article will combine the hot topics and hot content in the past 10 days to give you a detailed analysis from aspects such as material selection, brine preparation, and cooking techniques.
1. Selection of braised vegetables
The selection of braised vegetables is the key to determining the taste. The following are common stewed vegetables ingredients and their characteristics:
| Ingredients | Features | Suitable marinating time |
|---|---|---|
| chicken feet | The taste is elastic and rich in collagen. | 30-40 minutes |
| beef | The meat is firm and fragrant. | 1.5-2 hours |
| Dried tofu | Strong ability to absorb juice and fast flavor | 20-30 minutes |
| pig ears | Crisp, tender and refreshing, with rich layers | 40-50 minutes |
2. Preparation of brine
The taste of brine directly determines the flavor of braised vegetables. Here is the recipe for a classic brine:
| Material | Dosage | effect |
|---|---|---|
| star anise | 5-6 pieces | Add flavor |
| cinnamon | 1 short paragraph | Remove the fishy smell |
| Sichuan peppercorn | 10 grams | Improve flavor |
| light soy sauce | 50ml | seasoning |
| Old soy sauce | 20ml | Color |
| crystal sugar | 30g | Balance the taste |
| ginger | 3 slices | Remove the fishy smell |
| onion | 1 stick | Add flavor |
3. Cooking skills
1.Blanching treatment: Meat ingredients need to be blanched before marinating to remove blood foam and fishy smell. The effect will be better if you add cooking wine and ginger slices when blanching.
2.Fire control: The heat of braised vegetables is very important. After boiling over high heat, turn to low heat and simmer slowly to allow the ingredients to fully absorb the flavor of the brine.
3.Soak in flavor: After marinating, don’t rush to take out the ingredients. Soaking them for 1-2 hours will make the flavor more intense.
4.brine preservation: Brine can be reused, but impurities need to be filtered and boiled before being refrigerated. Seasoning can be added appropriately before each use.
4. Recommendations for popular braised dishes
According to the Internet hot spots in the past 10 days, the following braised dishes have attracted much attention:
| Braised vegetables name | Popular reasons | Production difficulty |
|---|---|---|
| Spicy braised duck neck | The taste is spicy and fragrant, suitable for snacks for watching dramas | medium |
| Five spice braised beef | The meat is firm and goes well with wine. | Simple |
| Braised food platter | Rich variety, suitable for gatherings | medium |
5. Frequently Asked Questions
1.What should I do if the color of the stewed vegetables is not bright enough?
You can appropriately increase the amount of dark soy sauce, or add a small amount of red yeast rice to improve the color in the later stages of braising.
2.How to remedy the brine that is too salty?
You can add an appropriate amount of rock sugar or water to dilute it, and add some spices to balance the taste.
3.How to make braised vegetables more delicious?
Before marinating the ingredients, you can use a toothpick to poke some small holes to help the brine penetrate. Extending the soaking time after braising is also critical.
Through the above steps and techniques, I believe you can also make delicious and fragrant braised vegetables at home. The charm of braised vegetables lies in its ever-changing combinations and personalized seasonings. You might as well try several recipes to find the one that best suits your taste!
check the details
check the details
en
