How to Make Braising Liquid for More Flavorful Finished Dishes?
At many fresh-braised, fresh-picked businesses, whenever you mention 'fresh-braised, fresh-picked' braising liquid, it feels like the matter is mysterious and not to be shared. In reality, 'fresh-braised, fresh-picked' braising is essentially no different from Chongqing or Sichuan braises. The care taken for braising liquid isn't as mysterious as it seems; as long as we understand and master the techniques, we can produce even more delicious and flavorful 'fresh-braised, fresh-picked' braises.
Next, let's explore the secrets of more 'fresh-braised, fresh-picked' braising liquid. During the entire process of 'fresh-braised, fresh-picked' braising, the care of braising liquid isn't particularly difficult. As long as we learn how to flexibly handle the spice bags inside 'fresh-braised, fresh-picked' braising liquid, we can easily maintain it.
During the process of making 'fresh-braised, fresh-picked' braises, if the aroma of the spice bags in 'fresh-braised, fresh-picked' braising liquid is slightly pungent, it indicates that the spice configuration is not quite right. Perhaps the amount of spices is a little excessive, so we simply take out the spice bag and continue braising 'fresh-braised, fresh-picked' braises.
If there is no aroma coming out or the aroma is insufficient during the process of making 'fresh-braised, fresh-picked' braises, we can choose to replace our spice bags and continue braising 'fresh-braised, fresh-picked' braises. The reason why the aroma of 'fresh-braised, fresh-picked' braising liquid is insufficient is likely because the proportion of spices and ingredients in 'fresh-braised, fresh-picked' braising liquid is not appropriate, and the amount of spices added is small, so it is necessary to replace a spice bag in advance.
When making 'fresh-braised, fresh-picked' braises, there is one small detail that needs to be paid attention to: during the process of making 'fresh-braised, fresh-picked' braises, we should try to avoid covering the pot with a lid. Why? Because if we cover the pot with a lid, it's not to reduce the evaporation of water and suppress the aroma of 'fresh-braised, fresh-picked' braises, right?
In fact, it's not possible to cover the pot when making 'fresh-braised, fresh-picked' braises, because if we cover the pot with a lid, the steam generated during the process of making 'fresh-braised, fresh-picked' braises will continuously flow down along the lid, and the steam will enter the 'fresh-braised, fresh-picked' braising liquid, which will easily damage the quality of 'fresh-braised, fresh-picked' braising liquid.
There's another little trick about 'fresh-braised, fresh-picked' braises: since doing business selling 'fresh-braised, fresh-picked' braises, there will inevitably be times when you can't sell everything. What do you do with the unsold 'fresh-braised, fresh-picked' braises? Instead of throwing them away, which is a waste, we can choose to re-braise. Put the remaining 'fresh-braised, fresh-picked' braises in the refrigerator and, under the condition that they don't spoil, re-braise them the next day. This way, we don't waste 'fresh-braised, fresh-picked' braises and it's even more flavorful.
