Well, i'm just a market man who brings you up to date every day
A lot of people do halogens at home and keep stepping on the same pit: there's a lot of halogen squares on the internet, a dozen spices, and a whole lot of them pour into the pot. Either the spices are heavy and the scent of the meat itself is contained; or they taste light, and they look good on the skin, and they don't taste at all; there are many who halogens that are bitter and boring, and that are sour and sour twice, and they don't make it any more halogen。
The smell of halogen in the deli outside the deli is comfortable, and the halogen is inside the halogen, and it's not an exclusive recipe. The core is not the more spices, the better they are, but the more the spices are clearly divided, what is used to determine the base, which is used to remove the fragrance, which is used to fix the taste, which is combined with three basic ingredients, which is coordinated, which is controlled in proportion, and the ordinary family is able to draw out a pot of very popular halogenated water. The method we're talking about today is "7 fragrance3" algae logic, not the death of a bunch of spice names, but the fact that when we get to know the principle, one or two less spices, so that the good halogen tastes, you don't have to die and carry any formula。
To make it clear, the seven fragrances referred to here are not fixed only in the form of seven fragrances, but the seven functional fragrances, which are divided into four groups: the main aroma, the fragrances, the fragrances, and the fragrances, each of which is selected on a case-by-case basis, together with the seven fragrances, so that a complete fragrance frame can be created, with no more than 20 cold cuisine items to be bought, and the market for ordinary vegetables and dry stores can all be bought. 3 material refers to three essential basic spices of halogen, which are not spices, but whether the halogen is thick enough to be boiled and able to grow old in the long term。
First of all, the first class, which is clear about their respective roles, their maximum use, and which foods are suitable for which spices, and which are the options in each class, and which are not bought in a single brain。
The first category, the main perfume, the base of the halogen, determines the core of the whole pot's halogen, which consists of two types: eight centipedes and cinnamon. The eight corners are responsible for providing halogens that are thick and sweet, and the cinnamon is responsible for containing the odor and bringing back the glycerine. Many newcomers came up with a large round of eight corners, the most common cause of halogen suffering. Ten pounds of halogen, with a maximum of six at the corner, and four at the top of the head, and no thick old cinnamon, a thin cinnamon, two bits of halogen, about five centimetres in each. With a lot of cinnamon, the halogenated soup will be heavy, the more it gets. These two are essential spices, which must be the bottom of the halogen, whatever the halogen is, without eight centipedes of cinnamon, and the halogen will never come out of the halogen without an authentic halogen of a deli。
The second category, fresh and fragrance, is used in two types of fragrance that are thick and boring in the middle and the centipede: fragrance, and fragrance. It tastes like cinnamon, and it smells so bad that it smells like spices, and the halogen smells so good that it doesn't get tired of eating. The fragrance leaves, the three-pound halogen caps, must not be released, the fragrance of the fragrance is brought with it, and the bitterness is released after a long cook. A little fragrance, with a light sweetness, especially for cattle, goats, chicken ducks, a little less in pork, 10 grams of halogen. Preferably halogenated foods with more fragrances, more halogenated meat with more halogenated fragrances, and just a small mix of halogenated meat。
The third category, which is designed to decompress the fragrances of the food, the fragrance, the blood and water, consists of two types: white sauerkraut and grassfruit. These two types of families are rarely prepared, which is precisely the key to the fact that many people can't lose their halogen. The white crotch against the lightness of the chicken ducks and the pig's flesh, rather than covering the smell directly, it decomposes the alien matter in the meat, the halogenated chickens are not easy to send wood, and the meat looks bright and white. It's so bitter, it's four pieces of halogen at most. Don't throw a big piece in it. Vegetable fruit is specific to cattle and sheep, their internal organs, their fragrance, and their use is very effective. It has a hard step. It must be laced, the black seeds in it must be fully emptied, the seeds being the main source of the bitter taste of the grass and the shells must be used. Two of the ten pounds of halogenated berries are sufficient for halogenated food, and the eggs and bean dry are completely free of the berries。
Category four, fragrance from a bone, only one: lilac. The fragrance is the strongest in all the spices, and it can penetrate into the inside of the meat, so that it smells, not just the skin. The lilac is also the most stringent in all the spices, with three or five pounds of halogen, one more halogen, and the whole pot of halogen, and it tastes so strong that a pot of halogenated water can hardly be saved. The lilac is a fragrance, not an incipient one. It's halogenated. It tastes deep in the meat. It's a small sample of it. The new guy starts off with a bad amount of it。
Adding the four above categories together is just seven common spices: eight centipedes, cinnamon, fragrance, fragrance, white sauerkraut, grassfruit, lilac. Look carefully, there are no cold spices, all the dry stores can buy. You don't have to do it all at once and make trade-offs based on your regular halogenated food. There are often more halogened chicken ducks, white scabs and more fragrances; there are more halogenated halogens and sheep, and more halogens and raisins; there are only halogenated halogenated meat, pigs' feet, less fragrance or less fragrance, and the berries can be omitted. Remember a common principle: the spices are less expensive, the tastes are not enough to be filled slowly, and the whole pot of halogen is simply scrapped when it is filled。
Next, three things are not spices, but halogen skeletons, and many people only study spices, ignoring them, and never have a good old halogen, icy sugar, yellow wine and glycerine。
No. Like, ice sugar. A lot of people only use old colours to get black out, and they don't look bright. The first effect of the glucose is to ease the bitter smell of the spices, so that all the spices can be combined in one piece, not each of them; the second is to make the sugar colours red and warm, and not to make them darker as usual. Ten pounds of halogenic sugar, 30 to 50 grams of sweetness, according to their tastes, is not sweetening the halogen, but is used for the medium, the bright, the bright. Do not replace glucose with white sugar, which is sorely acidic that prolonged cooking is not conducive to the preservation of halogen。
Second, yellow wine. A lot of people add wine to the water, and there's no alcohol in the soup. It's a mistake. There are plenty of salt and additives in the wine, which can easily be boiled over a long period of time and which is not heavily added to the domestic wine, which can dissolve a lot of aroma in the spice and further remove the smell of meat. Ten pounds of halogen and 150 ml of yellow wine. Don't put them early. The spices are packed in the pot. They will be added when the halogen is about to boil. Don't make a long fire. Don't pour white wine directly into the halogen soup, which is too strong to damage the halogeneum。
Third, licorice. A lot of people are unfamiliar with licorice, licorice with light sweetness and no special perfume, the most important effect of which is to buffer the irritating taste of all spices, which is equivalent to the reconciling agent in the halogenated water, which, regardless of a slight imbalance in the composition of the spices, can weaken the fragrance of the spices and become less bitter. Five to eight grams of licorice in ten pounds of halogen would be enough。
It's all finished. Here's a 10-pound glass of fresh water, which can be used directly by new hands only for starters. At a later stage, you can fine-tune it according to your tastes: eight centimetres, two cinnamon sections, three fragrances, eight grams of fragrance, three centipedes, one fruit (seeds), four fragrances, seven grams of licorice, 40 grams of ice sugar, 150 ml of yellow wine, 80 grams of ginger, two onions, and subsequent salt. This match is not a constant standard answer, but a starting point for you, after eating the division of the seven cuisine three, to adjust the spices freely, without digitizing the numbers。
The formula is the basis, and it really determines whether the halogen tastes good or not, whether the halogen is more and more fragrance, half of the fragrance, the other half of the fragrance, and the vast majority of households do halogenic rollers, all of which are planted below, and most of the halogen formulations on the internet do not elaborate on these points。
The first key point, the pre-treatment of spices, is that 90 per cent of the halogen is suffering from the root cause. Dry spices will accumulate dust on the surface during the process, while some of the bitter substances are attached to the surface, so that they do not go straight into the gauze bag and the pot. The right approach: warm water around 40 degrees celsius, warm hands, no water, boiling water, burning spices, and the smell of scent that can't be unlocked. The spice pours into hot water, drops two or three drops of yellow wine, soaks for 15 minutes, and stirs once or twice. When the bubble is out, wash it down, wash it off. And the grasses must be crushed, and the whites, if they're thick and thinner. When it's done, put it in a gauze bag, not too full. The spices will swell when cooked, leave half of the space and tighten the bag. Don't pour the spices straight into the halogen soup, with the small rosary slag sank to the bottom, boiling for a long time, and the halogen becomes sour. The fragrance pack should not be boiled for too long. New halogenated spices should be boiled for 30 minutes, before cooking. A pack of spices should not be repeated indefinitely, and after two rounds of active spice ingredients have been released, most of the rest are bitter substances, and when rehalogenated, the new spices should be filled with half the original amount, and the old ones should be thrown out and a package should not be recycled。
The second critical point, the pre-treatment of food, must not be washed and thrown directly into the halogen. Whatever it is, it must be cold. Only ginger blades and a small amount of yellow wine are put in the water, not salt. After the fire had opened, the food surface must be washed clean of all the blood. If the halogen is bled into the halogen, the halogenated soup becomes obscurous, easily sour, and the flesh smells. Foods such as chicken ducks, pig hoofs and pig ears are washed with hot water, not with cold water, and hot meat is condensed with cold water and difficult to halage. Vegetables and soybean products must not be made with meat for long periods of time, and the vegetables are watered out, and the halogens are diluted after cooking, and many of them contain organic acid, which can easily become acids directly from the old. In a conservative manner, when the meat is recovered and the beans are released in the last 10 minutes, it is best to separate a small portion of the halogen from the vegan and not fall directly into the main halogen。
The third key point, when salt is released, many people add salt to it in its entirety as a first step. The salt is too early, the meat proteins are fast tightening, the meats produce wood, and it is hard to get inside the meat. The correct sequence: the halogen is fixed, the spice packs are made of scents, the halogens are boiled, and the small fire halogens are put in salt almost 20 minutes before the end. It's more salty than usual. When the food is soaked in the halogen, it is able to absorb the taste slowly; the halogen itself tastes dim, no matter how long you halogenate, the meat never tastes, only a layer of surface salt. Don't add all salt at once, put it in two, come out of the pot and taste the halogen soup, make it a little bit less salt, and it's hard to adjust once the salt is released。
The fourth key point, halogenation, which is not cooked for long periods, is immersion, which is the common technique of the deli, and many families, on the contrary, boil for two or three hours in the fire. The fire is rolling, the meat is boiled, the fibers in the meat are tightened, the scent cannot enter, and all the meat is boiled into the soup. Proper operation: the food is in the pot, the halogen is burned, the fire is minimal, the halogen soup is a little bubble, and no rolls. Large pieces of small meat halogen for 40 to 60 minutes, small pieces of food for 20 to 30 minutes, until the fire is shut down, the lids are tight and immersed using the halogen residual temperature. The immersion time is often longer than the halogenation, with pig hoofs, beef immersed for more than two hours, chicken claws, duck wings immersed for one hour and eggs immersed for at least four hours. The smell is all immersed in meat, and cooking with a long fire will only make it harder to cook and waste fuel。
The fifth key point, how old halogens can be conserved, wants a pot of halogens to be halogenated, not the next time the halogen caps are put on, the maintenance is not in place, the halogens are broken twice, and the halogens do not exist at all. After each halogen is finished, the first step is to save all the slags in the soup with leaks, scraps, a little bit of residue, which is the main cause of the acidic deterioration of the halogen; the second step, leaving behind the excess oil, leaving only a thin layer of oil to protect the halogen, which is too thick to be stored, is easily oxidized; and the third step, burning the fire for three to five minutes, completely killing the fungus, not covering the lids, and then sealing the lids when they are completely cool. In a short period of two to three days, the halogen will then be refrigerated in the refrigerator; it will not be used for long periods of time and will be stored in a small box, which will be unfrozen, and must be fully boiled and continued. High summer temperatures, even without halogenation, are boiled every two days to prevent acidic acidization. Once the halogen smells sour, slightly obscurous, there is no remedy, it is simply abandoned, and it is not safe to eat the halogenated food。
There are also a few common areas of error, which are all set out here at once. The first one, the more the spices smell. The fragrance is balanced, not quantitative, and many web-based formulations of fifteen and six spices are simply uncontrollable by ordinary people, slightly more, and a pot of halogen is destroyed. The logic of 7 spics is to cut off the vast majority of cold spices that are of little use and easily pedal, and to balance the halo with the most basic spices. The second error zone, the old halo never falls, can be used indefinitely. The old halo need to be maintained, but each time it is properly replenished with fresh water, spices and spices, the halogen must not be lost if the halogen becomes obscurous and the smell becomes apparent. The old halogen is the sweeter, not the dirtyer. The third error zone, the more it gets, the deeper it gets. Old smokes can only be used for a small amount of aided color, the top colour is made of ice sugar, the sugar color is bright and bright, the halogens come out and look for appetites, and the old smokes are black and dark, and the sales are poor. The fourth error zone, halogens, everything is the same. It is a framework, not a stationary dead formulation, halogenated cow and sheep, adding small aroma and grassfruit; halogened chicken ducks with white aroma and fragrance leaves; and halogenated beans and eggs, all of which are not released or released, and lilac is not used. You know what the spices do, you can adjust the recipes flexibly。
At the beginning, the newbies were able to grow a large pot of old halogen without having to come up, first with a small amount of water, and then with 10 pounds of halogen, first in matching, practice, and all the time of pre-treatment, fire and salt. When you're satisfied with your own taste, you slowly grow your own old halo. A well-fed old halogen, the more halogeny it is, the more halogeny it is, the more each halogen, the more smelt it is in the soup, the more saturated it is, the more saturated it is, the more thick, long halogen from the deli outside, and it's not the strange effect of a mystery。
The halogen is by nature not so deep a doorway, it is a logic. The fragrances of the fragrances, rinsing, crumbs, fragrances, three things are used to fix the fragrance, stabilize the halogens, and then hold the pre-treatment, the fire, the timing of salting, the preservation of the old halogens, whatever the details of the halogens, the chicken duck, the oxen, the bean, the bean dry, the eggs. You don't have to keep dozens of halogen formulations in your mobile phones, remember the difference between spices, even if one or two of them are missing, and produce good halogen。
Don't you know if you're usually at home? When you make halogens, the most painful question is whether it's hard to taste, it's easier to suffer, or it's easier to acidize with the halogen? You are welcome to share your experiences with the comment section on the halogen pits you have stepped on. You like practical skills, you can have a little focus, and then you can share more dry stuff。
Disclaimer: this paper shares the experience of daily cooking only for families, with formulas only suitable for domestic use, without commercial guidance, and the amount of spices can be adapted to individual human tastes, with fire safety in operation. I'm sorry
