Braised food is a snack that many people like. It looks rosy and eye-catching on the outside and the aroma is even more attractive. Every time I pass by the braised food store, the taste makes my saliva flow out. I eat it occasionally to satisfy my craving. Don’t buy braised food if you want to eat it! Teach you how to make your own at home, the ingredients are fresh and clean, and you can cook as much as you want! The cost is not that high. You can put anything in it if you like, and the content is super abundant! It's better than the ones sold outside, try it!
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Chaoshan brine
Pictures and texts | Yaoyao~🍒
Beef 1 piece of beef tripe appropriate amount of onion ginger appropriate amount of bay leaves a few peppercorns a little star anise cooking wine 1 spoonful of Chaoshan brine a pack of light soy sauce 2 spoonfuls dark soy sauce 1 spoonfuls rock sugar 1 handful of salt
. Rinse the tripe and beef with clean water, put it in a pot, add appropriate amount of water to cover the ingredients, add onion ginger cooking wine, which is commonly known as the three-piece blanching set. . Boil the water on high heat. During this process, the dirt in the tripe and beef will gradually drizzle out, so that the ingredients produced will be clean and refreshing, without any odor. . This process does not require long boiling. You can turn off the heat after the water boils. Take out the ingredients and rinse them with cold water again. . Put the thoroughly processed ingredients into the stew pot. The stew pot must be thick and try to be a stainless steel pot. This pot has good thermal conductivity and will not easily cause moisture to be lost. Do not use ordinary thin and inferior stainless steel. . Prepare a pack of ready-made Chaoshan brine juice. This ready-made brine juice tastes very authentic. . Add ginger, shallot, light soy sauce, dark soy sauce, bay leaves, star anise, and pepper. Finally, add a handful of rock sugar. If there are more ingredients, add a little salt. . Add a little water to allow the sauce to soak the ingredients. Why do you have to choose a thick stainless steel pot? It is because the sauce will evaporate during the long-term stewing process. The thin pot will quickly evaporate the moisture, and the thick pot will not. . Cover the pot, boil the sauce over high heat, then turn to low heat and cook for an hour and a half, and then soak for two hours. . The cooked brine has a strong aroma, and it is very delicious to eat hot or cold brine. 0. If you can’t finish it at that time, you can use a freshly preserved bag, refrigerate it in a short period of time, and freeze it for a long time. ●●●●
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braised duck neck duck wings
Pictures and texts |Meggy dancing apple duck neck 7 duck wings 14 star anise 4 peppercorns 1 hand dried red pepper 1 hand ginger 1 piece garlic 5 bay leaves 5 gardenia 1 grass fruit 1 good ginger 1 piece white meme 2 other spices a little rock sugar 1 small handful of salt 10 grams soy sauce appropriate amount of light soy sauce beer 2 listen sweet noodles sauce 2 teaspoons of water . Clean the duck neck and duck wings; most of the duck neck and duck wings are frozen. They can be thawed naturally after buying them, or soaked in cold water to thaw. Do not use hot water to blanch them. . The braised ingredients are as rich as possible, not limited to the ones in my picture. In addition to the ones in the list, there are also a few seasonings that I can't name. . Soy sauce, light soy sauce, clear beer, sweet noodle sauce and salt are prepared; beer can remove the fishy smell. In addition to improving freshness, sweet noodle sauce can also increase the viscosity of the soup, making the soup easier to hang on the duck neck and duck wings. . Cut the duck neck into two pieces, divide the duck wings into two pieces from the joints, put them in a pot of cold water, and bring to boil over high heat. . When all the colors change and foam appears, use the wisp to remove the duck neck and wings. . Rinse the blanched duck neck and wings with running cold water until they become completely cool. It is better if there are ice cubes added; after blanching hot water and rinsing and soaking in cold water, the duck meat becomes crisp and chewy, and it will not rot after a long time, but it can fully absorb the taste. . Pour the braised ingredients and appropriate amount of water into the pot, boil over high heat and pour the duck neck, duck wings and beer into it. Boil over high heat and turn to low heat, cover the lid, and simmer for 30 minutes. . Cook until the soup is getting less and less thick. . Take out the duck neck and chop it into small pieces with a sharp knife. 0. Soak in the soup for 2 hours to fully taste, remove it with the duck wings after cooling, and taste better after refrigeration.1. Braised duck neck and duck wings have a strong and fragrant taste! Tips:
. After blanching the duck neck and duck wings, rinsing them with cold water or ice water, it can make the meat tight, cook for a long time without being battered, and taste chewy. . Adding more braised ingredients can suppress the duck smell. The remaining braised soup can be refrigerated and stored as an old soup. Next time you braised the duck neck again, you can add an appropriate amount of new braised ingredients to make the taste stronger and more fragrant. ●●●●
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Home version braised
Pictures and texts | Xiaodongtian
Eggs 8 bean skins 1 sheet of tofu 700g peppers more than 10 star anise 3 cinnamon 1 piece of bay leaf 2 fennel 1 spoon tangerine peel 1 piece of salt and appropriate amount of soy sauce
. Wash the eggs. . Put cold water into the pot. . Cook over low heat for 8 minutes and remove it and put it into cool. . Break the egg skin one by one. . Prepare pepper, star anise, cinnamon, bay leaves, tangerine peel and fennel. . Put it into a seasoning bag and rinse it clean. . Add boiling water to the pot and add seasoning packs, eggs, and fried tofu. . Add tofu skin rolls, salt and oyster sauce. . Add an appropriate amount of dark soy sauce. 0. Cook slowly over low heat for 30 minutes, turn off the heat and soak until it cools naturally. 1. Take it out and put it in a basin, cover it with plastic wrap. Take out the changer when eating and put it on the plate. 2. Finished product. Tips:
. Cook the eggs in advance and break the egg skin for easy taste. . Cut the tofu into slices of 0.5cm thick, fry until both sides are golden and set aside. . Roll the tofu skin into a roll and tie it tightly with a string. . After the brine is done, turn off the heat and soak it and cool it naturally to normal temperature. ●●●●
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fragrant braised quail eggs
pictures and text | Zerui Mama
quail eggs 300g stewed meat ingredients 1 salt appropriate amount of dark soybean appropriate amount of light soybean appropriate amount of dried chili 3
. Ingredients quail eggs, stewed meat ingredients 1, salt, dark soybean, dried chili, light soybean. . Wash the quail eggs and put them in a boiling pot. Boil water and boil for 5 minutes. Turn off the heat. . Use a spoon to gently tap the boiled quail eggs to make each egg shell crack, which makes it more convenient to taste. . Put the cracked quail eggs into the cooking pot again, and add braised meat buns, salt, . Dark soy sauce, light soy sauce, and dried chili. . Boil over high heat and then boil over low heat for 5 minutes. . Soak the cooked quail eggs in marinade and take them as you eat. ●●●●
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Braised duck head
Pictures and text | Zhenzhen Baby
Duck head 8 ginger 5g pepper 3g star anise 3g garlic 5g oil 1 spoon fresh soy sauce 1 spoon oyster sauce 0.5 spoon sugar 1 spoon salt 2 spoon MSG 0.2 spoon cooking wine 1 spoon
. Prepare the fresh duck head and soak it in clean water for a while and wash it for later use. . Put boiling water in the pot and put in the duck head and pour in cooking wine and blanch it in water to remove fishy and impurities. . Put the blanched duck heads immediately in cold water and rinse them several times to wash. . Drain the processed duck heads and set aside. . Pour the bottom oil into the pot and heat it, add pepper and star anise, fry it, then add ginger and garlic, stir-fry it, then add sugar, oyster sauce, and fresh soy sauce. . Add appropriate amount of water and stir well. . It is best to add the water to the duck head and braise it with high heat. . When the duck head is 80% matured, add salt and MSG to slow braised with medium-low heat. . When the soup is almost dried, the duck heads are completely tasted and can be served. 0. Put the delicious and attractive braised duck heads into a plate decorated with lettuce and sprinkle sesame seeds on it in an instant. 1. You can also make classic braised food at home. 2. The duck head is fragrant when it is in the mouth, and the lips and teeth leave a fragrance and aftertaste. 3. Braised duck heads are a must-have for guests. 4. Duck heads are rich in nutrients and are beneficial to the body when eaten regularly. 5. The braised duck head is so delicious that it tastes so delicious every time.Tips:
Duck head contains more B vitamins and vitamin E than other foods. In addition, duck heads are rich in niacin. It is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
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