Why does Master Lu Chuan always tell me that "the molecular formula is not important"? What is the most important thing to learn pot-stewed dishes?

The formula in brine not only refers to the proportion of spices, but also includes the increase of the proportion of spices, forming the whole formula. Formula plays an important role in the taste of brine. A good pot-stewed dish, the taste of the finished product is strong or not, and the old brine plays an important role. In order to make bittern produce the actual effect of old bittern as soon as possible, old hen, pig bones and other raw materials are generally used to cook bone soup as the base soup to make up for the lack of strong taste of the finished product. Hanging method of big bone soup: Take ten catties of pig leg bones, two hens and three catties of pigskin, first boil the blood water, then remove the blood foam with clear water and chop it for later use. Add 50 kilograms of cold water into a stainless steel soup bucket, put the raw materials into water, boil them on high fire, simmer them for eight hours on low fire, then simmer them for 30 minutes on low fire, stir them constantly with a spoon to avoid pasting the bottom, and finally boil the bones into slag and worry about it. The obtained bone soup is about 35 kg.

Salt water also has an important maintenance, called circulation system. This circulation system is not only a new product of daily brine cooking, but also a kind of brine circulation system. With the removal of the bottom soup every day, it is necessary to supplement some water or bone soup circulation system (normal salt water cooking is also lossy). This water should be added every time, but not too much at a time, so as to make the brine alive (not only to control the color, but also to control the salinity). Even if the overall amount of salt water is enough, we should leave some and add cold water. If you think it's a pity that this part of cold water has been discarded, you can use it to make braised dishes. The key to maturity and duration: after the brine is boiled, add seasoning and pig's face, boil it again and keep slow fire, gradually add the color of fried sugar, keep slow fire 10 minute to make the pig's face smooth, marinate it with slow fire for 50 to 60 minutes, take out the pig's face, put it in brine again and stew it for 40 minutes.

It should be said that every stage of the production of pot-stewed vegetables is critical, which is also a part of the whole system software, not just a formula. Even if it is the solution to the leftovers of braised dishes, there are keys and methods. Only by striving for perfection can we make high-quality braised dishes. "Three-part cooking and seven-part stewing" and the mastery of the temperature are all greater functions of extracting food. It is necessary to understand the definition of literature, which is small, medium and popular. Bring the fire to a boil, simmer slowly, cover the pot and stew. Cooking is to make the food cooked, and stewing is to taste. Luwei without taste is a body without soul; The first function of the formula in lo mei is to keep the aroma of lo mei for a long time, if we add spices at will every day.

This will inevitably lead to different daily fragrances, sometimes fragrant, sometimes not fragrant, and even some seasonings are too heavy, which will lead to a fragrant smell. Therefore, a standard dose of spices is the premise of long-term maintenance of halogen flavor; The second function of the formula is to help fresh extraction. One thing to remember when cooking pot-stewed vegetables is to keep the original flavor of the food, that is, pot-stewed vegetables can taste the smell of meat, and vegetables and fruits can taste the smell. If the spice is too heavy to cover up the aroma of meat, it is not to eat braised dishes, but to eat spices. Indeed, learning to cook braised dishes, the menu is not important. The most important things are the preparation of brine, the preparation of brine oil, the maintenance of old brine, the duration of sauce brine and the ratio of goods to water.