(1) The selection of the eight treasures of the cooked food recipe is selected 1. About 5 kg of fresh broiler chicken, do not need to freeze the chicken to ensure that the color and flavor are superior. In general, roast chicken and grilled chicken are mostly frozen chicken. The broiler is slaughtered first, and after a blow, opened, rinsed, and clawed, the chicken is hung on a hook and dried.
(2) The soaking of the Eight Treasures Cooked Food Recipe is based on eight flavors of Traditional Chinese medicine
Red Ginseng 1. 0—2． 0 g,
Astragalus 1- 4 g, Ganoderma lucidum 1-4 g,
Goji berries 1-4 g, gastrodia 0. 5—3.0 g,
Clove O. 5—3． 0 g, sand kernels 0. 5—3.0 g,
1-4 grams of nutmeg. Eight treasures cooked food recipe also add an appropriate amount of fennel, peppercorns, cinnamon, ginger, tangerine peel, rice wine, salt are put into the cloth bag, sewn on the mouth of the cloth bag, put into 1 kg of water, and repeatedly boiled for 2 hours, until the cloth bag in the drug and condiment taste is very light, the cloth bag will be fished out and discarded, when the above soup cooled, poured into - large mouth container, the net chest broiler chicken soaked in this soup, soaked in room temperature for 2-3 hours, so that the flavor of the soup can be soaked inside the chicken. These recipes are traditional roast chicken, and what the grilled chicken does not have is original to this technology.
(3) Take out the filler of the Eight Zhen Cooked Food Recipe and add shiitake mushrooms and ginger to the lower abdomen of the broiler. And mix 40-60 grams of salt and 1-4 grams of monosodium glutamate evenly. Spread evenly on the outer surface and abdominal cavity of the broiler and marinate for 10-20 minutes. Allows salt and MSG to be immersed in the inside of the chicken. (4) Shaping of the Eight Treasures Cooked Food Recipe
Brine is a dish cooked or soaked in a prepared marinade by putting the raw materials after preliminary processing and boiling water treatment, such as the brine chicken, brine duck, brine pork belly, dried brine beans, brine eggs and so on that we often eat. Although these marinades are different in color such as red, yellow, white, etc., but their luscious and delicious characteristics make consumers tired of eating, but the price of brine dishes, especially brine poultry, is not cheap, consumers often scratch their heads, therefore, some people go to the supermarket to buy marinade or mix their own marinade to make marinades, but the brine products are black and red with a single color, and they can't make the kind of yellow and white brine products in the hotel. The reason is that connoisseurs say that this is the secret of not mastering the red, yellow and white marinades. Therefore, this issue introduces the production methods of red, yellow and white halogen.
The preparation of the marinade is the primary key to making a good marinade. The quality of the marinade preparation will directly affect the color and taste quality of the marinade.
Marinades can generally be divided into three categories: red marinade, yellow marinade and white marinade.
Red marinade
Ingredients: Star anise 20 g, cinnamon 20 g, tangerine peel 50 g, cloves 8 g, yamana 20 g, peppercorns 20 g, fennel 15 g, parfum leaves 20 g, galangal 20 g, grass fruit 5, licorice 15 g, dried red pepper 100 g, chives 150 g, ginger 150 g, flake sugar 250 g, rice wine 1000 g, high-quality soy sauce 500 g, sugar color 50 g, refined salt 200 g, hot peanut oil 250 g, monosodium glutamate 100 g, bone broth 12 kg.
Method:
(1) The grass and fruit are cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is patted loose with a knife, and the red pepper is dried and cut into segments.
(2) Put star anise, cinnamon, tangerine peel, cloves, sannai, peppercorns, fennel, fragrant leaves, grass fruits, ginger, licorice, and dried red pepper into a spice bag, and the mouth of the bag is firmly tied.
(3) Put the spice bag, green onion knots, ginger pieces, slice sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, and bone broth together into the brine pot, and mix well.
Yellow marinade
Ingredients: 150 grams of yellow gardenia, 100 grams of coriander leaves, 50 grams of yamana, 25 grams of peppercorns, 50 grams of galangal, 25 grams of sand kernels, 150 grams of fried garlic kernels, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of sand sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of refined salt, 12 grams of bone broth.
(1) The yellow gardenia is cracked with a knife, the celery is knotted, the ginger is loosened with a knife, and the yellow gardenia, fragrant leaves, shannae, peppercorns, galangals, sand kernels, fried garlic kernels, fried fresh orange peel are put into the spice bag, the bag mouth is firmly tied, and the spice bag, celery knot, ginger chunks, sand sauce, yellow wine, hot rapeseed oil, oil curry, salt, and bone broth are put into the brine pot together, and mix well.
White marinade
Ingredients: Star anise 60 grams, Yamana 50 grams, Peppercorns 25 grams, white cardamom 25 grams, tangerine peel 50 grams, fragrant leaves 50 grams, baizhi 25 grams, chives 150 grams, ginger 150 grams, water wine 1000 grams, white soy sauce 1000 grams, refined salt 120 grams, monosodium glutamate 100 grams, bone broth 12 kilograms.
(1) Tie the chives and loosen the ginger with a knife. Put star anise, sannai, peppercorns, white cardamom, tangerine peel, fragrant leaves, and white root into a spice bag, and tie the mouth of the bag firmly.
(2) Put the spice bag, green onion knot, ginger pieces, water wine, white soy sauce, salt, monosodium glutamate, and bone broth together into the brine pot, and mix well. This formula is suitable for brine 10 to 12 kg of fresh raw materials (families can reduce the number of seasonings proportionally).
Three secrets to marinade preparation
First, the amount of spices, salt, and soy sauce should be appropriate: too many spices, the taste of the medicine is large, and the color is dark; the spices are too few, and the flavor of the dish is insufficient. Too much salt, in addition to the taste of "dead salty", the adult dish will also make the dish tighten and dry; the salt is too little, and the fresh flavor of the dish is not prominent. There is too much soy sauce, and the finished product is black and ugly; soy sauce is too little, and the taste is not delicious enough.
Second, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colored condiments, and do not use spices that are easy to fade.
Third, the marinade should not be boiled in advance: the marinade should be used now, which can avoid the aromatic odor in the condiment from evaporating in vain, and save fuel and time.
Preservation of marinades
The marinade of the dish should be preserved and reserved for next use. The more times the marinade is used, the longer it is stored, the better the quality, and the more beautiful the taste. This is because the marinade contains more and more soluble proteins and other components.
For the preservation of the marinade, the following points should be noted: skimming the oil slick and foam. The oil slick and foam of the marinade should be frequently skimmed off, and the slag should be filtered out frequently, and the heating and disinfection should be carried out regularly. In summer and autumn, it can be boiled and disinfected once a day in the morning and evening, and once a day or every other day in spring and winter, and the boiled marinade should be placed in a sterilized container, and the container must be made of pottery or white enamel dishes. Iron, tin, aluminum, copper and other metal utensils must not be used, otherwise the salt and other substances in the marinade will have a chemical reaction with the metal, making the marinade discolored and tasteless, and even spoiled can not be used, pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place, plus a yarn cover to prevent flies from falling into the marinade and the addition of raw materials. Spice bags should generally be replaced after only 2 uses. Other seasonings should be added once per brine. Note: With the old brine, the marinade does not have to be made without bone broth, water or oil.
Preparation before the raw material is brine
Cleaning treatment. After the animal raw materials are slaughtered, the residual wool must be removed.
Initial knife handling. Meat, intestines, and liver should be changed to pieces. Poultry and dried tofu do not need to be changed.
Blanched water treatment. All animal raw materials that need to be halogenated should be blanched before they can be used for brine.
Key when brine raw materials
The choice of brine pan. It is best to use a pig iron pot, if the raw materials for brine are not too much, choose a casserole pot as well. The thickness of the walls of these two pots is poor in thermal conductivity, and the soup is not easy to evaporate. Food and this pot are not susceptible to chemical changes. It is not advisable to use copper pots or aluminum pots, so the pot has strong thermal conductivity and the soup vaporizes quickly. Copper pots are also prone to chemical reactions with salts in the marinade, which affects the color, taste, and hygienic quality of the finished product.
We must master the firepower. Generally, a medium-low or low-heat heat is used to keep the soup small or slightly open. Can not use the high fire, otherwise, the soup boiling, constantly splashed on the pot wall, the formation of a film, and finally coking into the marinade, into carbon powder black, some adhere to the raw materials, affecting the finished product and marinade color, taste. Boiled on high heat, the raw materials are not easy to be soft and rotten, and the marinade will be seriously reduced due to rapid gasification.
It is necessary to grasp the maturity of raw materials. The brine of raw materials, regardless of the texture of old and tender, the length of maturity, its maturity should be mastered when softening or before softening out of the pot or away from the fire.
The method of identification is: pinch the raw materials made of brine by hand, such as feeling very hard, indicating that the heat has not arrived; a pinch is broken, it is overheated (it belongs to the rotten stage); the pinch is soft and slightly elastic, and it is not broken, indicating that the heat is just right, that is, the softening stage
Casserole
Ingredients: raw donkey breast meat 1250 grams, fresh winter shoots 100 grams, green onion 10 grams, ginger 8 grams, fennel 1 gram, peppercorns 0.5 grams, white fruit 100 grams, pepper 0.5 grams, refined salt 5 grams, sugar 10 grams, rice wine 25 grams, soy sauce 50 grams, monosodium glutamate 1 grams, chicken broth 1000 grams, sesame oil 3 grams, peanut oil 100 grams.
1. Wash the raw donkey breast meat with water, cut into one-inch square pieces, use iron to prick some eyes on the meat, boil thoroughly in a pot of boiling water, fish out and soak in cool water for an hour, so that it will foam with blood.
2. Cut the autumn leaves of the winter shoots; wash the peppercorns and fennel and wrap them in a cloth; cook the white fruits in a pot, shell and core, and cut the green onions into segments.
3. Heat the casserole, add peanut oil to heat up, add onion and ginger, put the donkey meat pieces and various ingredients and spices, chicken broth, bring to a boil on high heat, move the heat to simmer for about two hours, until the meat is crispy, the soup is brown and yellow, take out the cloth bag, sprinkle pepper, and serve in the original pot.
Jingjiang beef breast
Ingredients: 5 kg of beef, 2 eggs, 10 g of cumin (ground flour), 10 g of five-spice powder, 10 g of ginger juice, 315 g of fish sauce, 750 g of sugar, 15 g of monosodium glutamate, 45 g of rice wine, a little pepper and baking soda
Preparation Method:
1. Cut the beef into small pieces and remove the tendon and butter.
2. Pound the eggs in a bowl and mix fish sauce, fennel powder, five-spice powder, pepper, ginger juice, baking soda, monosodium glutamate, sugar and wine into a marinade. Mix the beef cubes and marinate for half an hour.
3. Use an iron sieve and apply a layer of clean lard to the sieve to avoid sticking. Then remove the beef cubes and cut them into thin slices about 8.3 cm long, 7 cm wide and about 1 cm thick, and spread them in an iron sieve and bake them repeatedly for about 5 minutes on a flat oven with charcoal.
Peach yellow stewed chicken
(4) The baking of the Eight Zhen Cooked Food Recipe is turned on, first preheat to 250 ° C, and then close the switch, put the shaped chicken on the oven hook, close the oven door, open the switch, bake for 30 minutes when the temperature rises to 250 ° C, open the exhaust hole, after 5 minutes and close the air hole, so that the water and fumes are discharged out of the oven, and then bake for 20 minutes, turn off the switch, take out the roast chicken.
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