There are probably few people who don't like lo mei. A good taste of halogen should be the taste of all kinds of ingredients and time together, the layers are layered and blended, the fresh fragrance is not ill, not salty, not greasy. However, the old halogen on the market can really make you a big pot, and there are very few professional fragrances. More is to use the salt, MSG, unidentified meat and blablabla to stimulate the taste buds. With a mourning for the taste of lo mei, I tried to open a pot of marinade last winter. I consulted the online practice and consulted the experience of my elders at home. I made adjustments according to the spices and preferences I had. Holding the first simmering mood, it is not the most natural taste when you go down to the soul. So I took good care of it, and I continued to sizzle the burdock, beef tongue, pig's trotters, pig's elbows, pigeons, chicken wings, chicken feet, and countless eggs. After seven or eight times, it was already fainting in the kitchen. A year later, the soup was glued, and the scented scented, gradually growing from a young halogen to a pot of real mellow old halogen. My friends and family who have tasted the lo mei tasted it very much. The brine was also split in half to give it to your roommate in April. Her domineering description of the opening of the bottle of fragrant (niao4) spirit (zhan4) really impressed me. I want to come to the old halogen, which also doubles the love, and plays an important role in our cohabitation. Fangjia has a lot of attention to the halogen. Here, I only say that the personal experience of the home is always the way to go through the pits. Old halogen is easy to open, but as long as it is carefully taken care of and preserved, it will definitely give you a more and more pleasant surprise. It will become a secret recipe for you to pass on the male or female. The years are long and the steps are waiting to be added slowly. Dedication and preservation experience, please read the tips carefully.
Prepare spices, except for cinnamon, fragrant leaves, ginger, onions, mangosteens, small pieces (such as sand ginger pepper fennel) and easy to boil (such as dried tangerine peel) are loaded into the seasoning ball.
For the first time, open the brine, taking the burdock as an example. It is advisable to choose the front and the heart of the cow (also known as the money). The beef tendon is rich and evenly distributed. The cut surface is like a dragon-like pattern.
Use a pot of braised pork to boil a pot of water (the amount of water is estimated to be submerged or drowned in the late nine to nine). Add all seasonings (spice, proper cooking, soy sauce, salt, sugar), boil over low heat and simmer for 10-15 minutes. Turn off the fire, continue to smash without opening the lid, stand for use, clear marinade Serve. At the same time, the calf in step 4 can be prepared;
Wash the burdock and cut it into 2-3 pieces (large pieces, so that the shape is not broken). Another pot of cold water, sirloin under the pot, open fire to no longer bleeding. Pay attention to keep turning to make sure you are clean. When you are drowning, you can add a pinch of pepper, and drink a few drops of wine (both in weight), and add the incense to the pot;
After the burdock water is removed, rinse it out and put it in cold water for a while. (This step is only applicable to burdocks. When it is cold and tightened, it will improve the taste, so as to avoid softness in the later stage. If you use other meats, you can remove the water directly and remove it without water.)
Boil the 3 marinade, put in the processed burdock, keep the fire for 15 minutes after the fire is boiled (do not walk away at this time, pay attention to control the fire to prevent overflow), then turn to low heat for 20-30 minutes. If you use chopsticks to penetrate (it will encounter some resistance), turn off the fire;
Remove the burdock and drain it a little into the dish. Air-dried for 1-2 hours (to the surface of the meat, the color becomes darker and slightly dry. During the period, you can manually flip it once or twice to facilitate the bottom drying. For example, the grilling net on the right and the bottom of the baking tray can be omitted.) The quick method is to put it in. Oven, 120 degrees, about 10 minutes, please take what you need. ===== I am the more lazy person's dividing line ===== If you have no care, you can skip the whole air drying step, directly on the basis of step 6, after the big fire turns to a small fire, cook for 40-50 minutes. Cook until chopsticks can be easily inserted.
If you have done the 7 (winding) dry step (the air color is as shown in the right figure), after the wind (baked) is finished, re-boil the marinade, add the beef, and turn to a small heat for 30-40 minutes;
Turn off the heat, remove the rotten onions, and let the burdock soak in the braised soup overnight (8-10 hours). It can be left at room temperature in winter and soaked in the rest of the time. If you are anxious, you can eat it without soaking it, but after soaking, the taste will be more vigorous and more muscular.
The next day, remove, drain, cut slices in the fragrant and fragrant, simmer the juice, and eat.蘸 juice can refer to tips;
The first halogenation is completed.
Follow-up key steps first, the old halogen preservation and the heirloom method: the brine soup is used, filtered, and boiled again. After cooling, it is sealed with a sterilized glass bottle and placed at room temperature and then refrigerated. It is expected that it will not be used again for more than one week. Please freeze it directly and thaw it before use. When the snow is not used for one month in the freezer, take out the thawing, re-boil, cool, bottle, and freeze.
Follow-up key step 2, re-use old brine when adding water: the amount of halogen is different each time, the final amount of brine storage is different, do not care, the next time you use the water to add to the basic submerged ingredients, the amount of salt and raw Pumping, cooking wine, the rest of the spices are placed in the minimum amount (such as octagonal with 2-5 horns, cinnamon can be broken half a section, up to one). The cycle of replenishing spices over the years will be longer and longer. Attach a spoonful of old halogen to the color for reference.
Repeatedly, the old halogen is ready. Just feed it in the long years and choose the heirs.
1. Regarding the storage and reuse of the old marinade, there have been many children's shoes before. Please read the above steps 12~13 carefully. It is not troublesome but needs to be used with sincerity. I keep the old halogen glass bottle, I usually wash it every time, boil it for 5 minutes, dry it and use it again. Of course, there are disinfection machines in the home. The surface of the braised soup retains a small layer of grease, which is good for later storage and preservation. However, if the oil is too thick, please carefully remove most of it (can be scraped off after freezing and then filtered and boiled in step 12). 2, on the spices, the recommended must be selected is my personal opinion is indispensable, the general spice shop is available for sale. Can't buy it, star anise, pepper, cinnamon, and fragrant leaves must be necessary. However, it is worth mentioning that the aroma of the fruit is a quality fly-by, it is recommended to try. In addition, Luo Han Guo is recommended to put it on hand, not only to reduce the fire, but the natural aftertaste of glycol is also irreplaceable by any sugar. I have put a small amount of various spices, the old halogen is still to stimulate the scent of the food itself, too much spice has become a miscellaneous material, lost the original intention. The brine after it has been marinated for ten times is already very fragrant. Unless a lot of water is added, the spices will be worth mentioning. In addition, very careful children's shoes can be used with a small amount of oil and the fragrance is slightly used (I usually omit it). 3, on the halogen meat: no matter beef, pig's trotters, chicken wings, etc., please be sure to wash, cold water pot water, slightly longer, do not open it out, patience and wait until no more floating foam. Remove the cleaned floating foam and then into the halogen pot. In this way, the marinade is mellow and there is no strange smell. 4, on the salty: salt and soy sauce have only written the reference amount, please adjust according to the actual amount of meat and the taste of the flavour (preferably taste the stewed soup in the middle, a little bit more salty than usual cooking, otherwise You will only feel light and lack the soul of the finished product. Grasping the scale, the individual feels that the salty taste is too salty and will destroy the mellow taste. It is boring, and it also needs to leave room for the sauce. 5, on the heat of the meat, personal experience, the following time are after the underwater halogen pot: burdock no longer repeat, chicken wings 10-12 minutes, pig's trotters 1 hour. The by-product halogen eggs are slightly different, boiled to your favorite maturity, peeled and thrown into the brine after the fire is turned off, soaked in the taste with the braised pork. If the egg's fire is necessary, it will be written separately. . 6, on the halogen soy products and vegetarian dishes: such as dried fragrant, dried tea, vegetarian chicken, 藕blabla, where the soy products are only bought plain raw materials, some of the marinade, a separate pot of halogen, marinade is used up, do not Preserved mix of old marinade. Because soy products can make the marinade sour, affecting the taste and preservation. 7. About air drying: It is only suitable for burdocks. It is for firming the organization. The finished product tastes better and it is not easy to break when cut. If time is sufficient, it is recommended not to omit it. Other ingredients (such as trotters, chicken wings, etc.) do not require this step. 8, about oyster sauce: soy sauce, ginger, onion, garlic, parsley, a little pepper powder & pepper powder, vinegar, a little bit of diced green onion, sesame oil or rattan oil or red oil, I use it as a universal juice, It is delicious with everything. 9, on the preservation: the steps have been written in great detail, here again stressed that the soup must be filtered, boiled and sealed to save. 10, on health issues: old halogen repeatedly boiled, nitrite is inevitable. It doesn't matter if you solve it, personally feel that it is still healthier than most foreign foods. However, it is not good to eat too much to affect health or to endanger IQ. Please be sure to find a good balance.