Open A Pot of Heirloom Old Brine (opening, Maintenance and Heirloom Dafa)
1.
Prepare spices. In addition to cinnamon, bay leaves, ginger, green onions, Luo Han Guo and other large pieces, small pieces (such as sand ginger, pepper, fennel) and easy-to-boil (such as tangerine peel) are packed into seasoning balls.
2.
The first time to open the stew, take beef tendon as an example. Fore tendon and tendon heart (also called money tendon) should be selected. The beef tendon is rich and evenly distributed. The cut surface is like a dragon pattern, and the taste is excellent.
3.
Boil a pot of clean water in the pot where the stewed meat is prepared (the amount of water is estimated to be submerged or submerged until 80 or 90 when the beef is added later). Add all the seasonings (spices, appropriate amount of cooking wine, light soy sauce, salt, sugar), boil on high heat, turn to low heat, cover and cook for 10-15 minutes. Turn off the heat, continue to simmer without opening the lid, set aside, and serve with clear marinade. At the same time, the beef tendon in step 4 can be prepared;
4.
Wash the beef tendon and cut it horizontally into 2-3 pieces (large pieces, so that it is well preserved in shape and not broken). Put another pot of cold water, put the beef tendon in the pot, and blanch until no more bleeding. Pay attention to constantly turning to ensure that the blanching is clean. When blanching the water, add a pinch of pepper, a few drops of cooking wine (all outside the amount), and add to the pot to increase the aroma and remove the fishy;
5.
After blanching the beef tendons, remove them, rinse them well, and soak them in cold water for a while. (This step is only applicable to beef tendons, which are tightened when cold to improve the taste, so as not to become soft in the later period. If you use other meats to boil the brine, you can directly remove them after blanching, and there is no need to over-cold water);
6.
Bring the clear marinade in 3 to a boil, put in the processed beef tendon, keep it on medium-high heat for 15 minutes after boiling on high heat (do not go away at this time, pay attention to control the firepower to prevent overflow), then turn to low heat and simmer for 20-30 minutes , If you can penetrate with chopsticks (it will meet certain resistance), turn off the heat;
7.
Remove the beef tendon, drain and put it in a dish. Air-dry for 1-2 hours (until the surface of the meat becomes darker and slightly dry. During this period, you can manually turn it once or twice to dry the bottom. As shown in the picture on the right, the grilling net + the bottom of the grilling pan can be skipped.) The quick way is to put it in Oven, 120 degrees, about 10 minutes, please take what you need.
===== I am the dividing line of the lazier person =====
If there is no time to take care of it, you can skip the entire air-drying step, directly based on step 6, simmer for 40-50 minutes after turning medium-high heat to low heat, and cook until the chopsticks can be easily inserted.
8.
If you have done the air (roasting) drying step in 7 (the color after air drying is shown on the right), after the air (roasting) is completed, boil the marinade again, add the beef, and reduce the heat to a slow simmer for 30-40 minutes;
9.
Turn off the heat, remove the melted green onions, and let the beef tendon soak in the brine overnight (8-10 hours). It can be at room temperature in winter, and soak in the refrigerator during the rest of the time. If you are impatient, you can eat it without soaking, but after soaking, the taste will be more vigorous and into the skin.
10.
The next day, remove, drain, slice into thin slices in the stewed drunk, dip in the juice, and start eating. Refer to tips for dipping sauce;
11.
The first halogen opening is completed.
12.
The next key step one is the preservation of the old brine and the traditional method: after using the brine, filter it, boil it again, cool it slightly, seal it with a sterilized glass bottle, put it at room temperature and refrigerate it. It is expected that it will not be used for more than a week, please put it in the freezer directly, and thaw it before using it next time.
When you don’t use it in the freezer for a month, please take it out to thaw, re-boil, cool, bottle, and freeze.
13.
The second critical step is to add water when reusing the old brine: each time the amount of brine is different, the final amount of the marinade is also different. Don't worry, the next time you use it, add enough water to basically submerge the ingredients, and add appropriate amounts of salt and raw materials. Pump and cook the wine, and put the rest of the spices in the least amount (for example, use 2-5 corners for the star anise, and just break the cinnamon into half, and put at most one). Over the years, the need for spices will become longer and longer. A spoonful of old brine is attached for reference.
14.
Repeatedly, the old bittern is ready. Just feed it good meat during the long years and choose a heir.
Tips:
1. There have been questions about the storage and reuse of old marinade for children's shoes. Please read the above steps 12~13 carefully. It is not troublesome but you need to use some sincerity. I usually wash the glass bottles for keeping the old brine, boil them for 5 minutes to sterilize them, and let them dry before using them. It is certainly better to have a disinfection machine at home. A little thin layer of grease remains on the surface of the stewed soup, which is conducive to later storage and preservation, but if the grease is too thick, please carefully remove most of it (you can scrape off the grease after freezing and refrigerate, and then do the filtering and boiling steps in step 12).
2. Regarding spices, the recommended must-select is what I personally think is indispensable, and it is available in general spice shops. If you can't buy it, you must have star anise, pepper, cinnamon, and bay leaves. However, it is worth mentioning that the scent of grass fruit is very qualitative, and it is recommended to try it. In addition, it is recommended to put Luo Han Guo if you have it on hand, not only to reduce the fire, but the natural aftertaste of glycol can not be replaced by any sugar.
I put a small amount of all kinds of spices, the old stew is still focused on inspiring the aroma of the food itself, too much spices will become a stew of the stew, and lose its original meaning. The brine itself is already very fragrant after ten times of marinating. Unless you add a lot of water, you can just mention the spices. In addition, for very particular children's shoes, you can use the right amount of oil to saute the fragrance slightly (I usually omit it myself).
3. Regarding marinated meat: No matter beef, pig's trotters, chicken wings, etc., please be sure to wash it and blanch it in a pot under cold water for a little longer. Don't remove it as soon as it is opened. Wait patiently until there is no more foam. Remove and rinse the floating foam and put it into the brine pot. Only in this way can the marinade be mellow and fragrant, without strange odors.
4. Regarding the saltiness: salt and light soy sauce have only written the reference amount, please adjust according to the actual amount of marinated meat, water amount and your own taste (it is best to taste the marinated soup halfway, it is better to taste a little bit saltier than usual, otherwise The finished product will only feel light and lack soul). Take proper care, personally think that the lo-mei is too salty will destroy the mellow taste, it is boring, and it is necessary to leave room for dipping sauce.
5. Regarding the heat and personal experience of the stewed meat, the following times are all after blanching the braised pot under water: beef tendon will not be repeated, chicken wings 10-12 minutes, pig feet 1 hour. The by-product marinated eggs are slightly different, boil them to the degree of maturity you like, peel the shells and throw them in the brine after turning off the heat and soak them with the marinated meat for a taste. If necessary, the egg heat will write a recipe separately. .
6. Regarding marinated bean products and vegetable dishes: such as dried fragrant dried tea, dried tea, vegetarian chicken, lotus root blabla, all bean products buy only plain white raw materials, scoop a part of the marinade, boil the marinade separately, and discard the marinade when used up. Preserved old marinade mix. Because soy products will make the marinade sour, affecting the taste and preservation.
7. Regarding air-drying: only suitable for beef tendon, to tighten the tissue, the finished product tastes better, and it is not easy to break when cut. If you have plenty of time, it is recommended not to omit it. Other ingredients (such as trotters, chicken wings, etc.) do not need this step.
8. Regarding the dipping sauce: a spoonful of light soy sauce, ginger, scallion, garlic, coriander, a little bit of pepper powder & chili powder, vinegar, a little bit of chopped green onion, sesame oil or vine pepper oil or red oil. I use it as a universal dipping sauce. Everything is delicious.
9. About preservation: The steps have been written in great detail, and it is emphasized again that the soup residue must be filtered, boiled, cooled and sealed.
10. Regarding health issues: nitrite is inevitable when old brine is boiled repeatedly. It doesn't hurt to get rid of gluttony. Personally, I think it's healthier than most eating out. But eating too much will affect your health or endanger your IQ, so please be sure to find a balance.
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