fan Zhihong, associate professor of School of food science and nutrition engineering, China Agricultural University.
generally speaking, fresh chicken and beef and mutton do not need blanching before cooking, but most pork, or beef and mutton with poor quality, should be blanched first. In addition, if you only eat meat, hot water or scald for a long time will do, but if you want to use soup, you must put it into the pot in cold water, blanching time should also be short, remove the blood. After blanching, put the meat directly into the iron pot or casserole, and add appropriate amount of cold water. The amount of water does not need to be too much. Then add spices, such as ginger, pepper, cinnamon, laurel leaves, and adjust the amount according to different meat ingredients. Generally speaking, pork taste Sao, need to add one or two pieces of anise; beef flavor is good, not to add too strong flavor spices, add ginger, bay leaves and a little fennel can; chicken in addition to ginger and bay leaves, you can add a few pieces of pepper, let the taste more fragrant. After the seasoning is added, bring to a boil over high heat, and then simmer slowly. It takes half an hour for chicken, one hour for pork, and longer time for beef until the soup is fragrant and the meat is soft and chewy. At this time, add salt, chicken essence, pepper, etc. for seasoning, and then serve.
were boiled in white.
are similar to plain stewing, but they need to add a little more water and cook until the meat is soft and rotten, without oil and salt at all. Then take out the meat and dip it in soy sauce or special sauce. This method is suitable for high fat ingredients, such as spareribs, chicken wings, beef brisket, etc., but it requires the highest freshness of the ingredients.
slightly change the method of white cooking, cut the meat into larger pieces, cook it to 80% soft, then take it out, then mix it cold. For example, the beef and mutton is sliced, or the chicken is shredded and put into a big bowl. Then, various seasonings are added to make cold dishes. The taste is also very good. The style of seasoning can be made into spicy, salty, garlic, onion and other styles, each with delicious. In the past, there was a dish called “white meat with mashed garlic” in old Beijing. It used to be sliced pork. In fact, it was just as delicious to replace it with sliced lean meat.
there are many people like deep color, aroma rich sauce meat. This is not difficult, just change the method of stewing slightly. Pot to use an iron pot, in the clear stew to half cooked, add 2 teaspoons of soy sauce (made of pure soybean), and then add a small amount of rock sugar, continue to stew for a period of time, so that the aroma and salty taste of the sauce slowly permeate in, better than the direct use of soy sauce. When the meat becomes soft, open the lid again, turn the fire up a little, and turn it over continuously, and let the water concentrate a little, you can get the effect similar to the sauce stewed meat.