Brine The scientific name for salt brine, brine salt water boiled salt, the remaining black liquid that is salt brine, is a mixture of magnesium chloride, magnesium sulfate and sodium chloride, due to the proteins can be coagulated into a colloid, so it is poisonous to the human body, drinking brine is one of the main ways to commit suicide in folklore ^. ^. Brine is an important ingredient in making tofu, making the proteins in the soy milk coagulate into a colloid and analyzing the water out to make tofu. Tofu made with brine is delicious. Proverb: brine point tofu one thing to one thing.　　Marinade is a seasoning commonly used in Chinese Cantonese cuisine, and is a kind of soy sauce made with a variety of spices. It consists of peppercorns, star anise, tangerine peel, cinnamon, licorice, grass jelly, ginger, ginger, green onion, soy sauce, dark soy sauce and rock sugar, etc., and can be made after several hours of cooking. Many restaurants in Hong Kong will reuse the marinade because it is believed that the longer the marinade is cooked, the more delicious it will be.　Brine can be used for a wide range of purposes, whether it is a variety of meat, eggs or tofu, can be brined. In recent years, Hong Kong has seen the emergence of Swiss Chicken Wings, whose Swiss sauce is actually just a sweeter marinade.　Marinade commonly used in the north and south of the marinade, in the catering industry is often used to distinguish between red and white marinade called sauce goods cooked food, marinated out of the things have their own unique flavors. [edit this paragraph] production method 1, with ingredients: Sichuan pepper, star anise, cloves, grass berries, licorice, cinnamon **** 3/4 cup.　Practice: marinade material, sand ginger powder with Sheng cloth bag. Add eight cups of water to boil, slow boil to one hour and a half to two hours 2, Ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six), cinnamon (a piece), grass jelly (a), Chen Pi (1/4) Practice: marinade material with a cloth bag, add 12 cups of water to boil for 30 minutes to take out.　3. Ingredients: Pork, pork bones, add old moldy black beans, cinnamon, orange peel, licorice, cumin, star anise and Luo Han Guo.　Practice: add water and simmer for one hour.　4, Ingredients: soy sauce essence, anise, cinnamon, grass jelly 50 grams each, sand ginger, pepper, cloves 25 grams each, licorice 50 grams, 500 grams of boiling water.　Practice: first soy sauce, cooking wine, rock sugar, refined salt, monosodium glutamate in a tile pot on a slow fire, about 1 hour after cooking will become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use every other day.　5, ingredients: 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of salt, 250 grams of ginger, 250 grams of green garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaojiao Practice: 100 grams of Sichuan pepper, anise 150 grams, cinnamon 100 grams, coriander 250 grams of Shaoxing wine 150 grams of Sichuan pepper, star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag"; 500 grams of fat sliced, fried lard and discarded residue. Take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a high fire after boiling, put the lard, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaoxing wine, "medicine bags "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is.　Preservation methods: every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, appropriate proportional to the addition of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day after the brine, you need to ginger, garlic, green garlic, coriander, fish up, to remove the foam impurities. There can be no water mixed in to prevent spoilage. (This is the brine side to do the Chaozhou brine goose) 6, ingredients: old chicken, soup bones, cinnamon, soy sauce, soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass nuts, licorice, sand ginger slices.　Directions: (1) Make a thick soup with old chicken, soup bones and cinnamon. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, add ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, cumin fruits, licorice, sand ginger slices. (3) Bring the soup to a boil and pour in sesame oil. 7, spices: 60 grams of star anise, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of peel, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of mealybugs, 10 grams of cloves, 30 grams of grass nuts, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, 25 grams of yin and yang shellfish [available in traditional Chinese medicine stores], 4 rosmarinaceous fruits, 20 grams of wolfberries, 50 grams of jujubes, 100 grams of dried scallions, 30 grams of ginger . Soup Ingredients: 2 old hen, 1 old crow, 3000 grams of pig bones, 300 grams of cinnamon [with shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green, red pepper. Seasonings: 250 grams of salt, 1500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence.　Method: (1) the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed into the water about 20 kilograms: after boiling over high heat, skimming foam, turn to medium heat into a pot of broth, fished out of the old hen, ducks, stick bone to be used. (2) the original soup poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shells, berries, etc. with gauze wrapped in spice packets into the brine pot, and then into the fresh ginger, lemongrass, knocked over the Luo Han Guo, jujubes, dry onion, patting the broken ginger, seasoning salt, soya sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock candy, etc., and then on the fire to simmer! About 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine. (3) first to brine the raw materials to be clean, after the initial processing, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers deseeded and cut into pieces, together and the chemical lard into the frying pan after frying want to start pouring into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly in the brine can be cooked. (This recipe is so fine, so complex oh) 8, raw materials: dried chili 400g, ginger 50g, scallion 70g, star anise 20g, cinnamon 8g, cumin 10g, 10g, pepper 10g, cloves 5g, 8g, cardamom 12g, row of grass 5g, 5g, sesame seeds, 100g of refined salt, 15g monosodium glutamate, red currant rice 50g, 5,000g of fresh broth, 2000g of refined oil Methods: (1) dried chili pepper cut into sections, other spices slightly soaked in water, drained. Red currant rice with water 1200g simmering excellent, leach and leave the juice to be used. (2) net pot on the fire, put the oil burned to 30% hot, under the dry chili pepper section, drained spices and onions and ginger slightly fried, into the soup and boiled red currant rice water, seasoning salt, monosodium glutamate boiling, change the small fire simmering for 2 hours, until the escape of the flavor, spicy, that is, into the marinade. (recipe for brined duck neck) Ingredients: 250 grams of green onion oil, 200 grams of sesame oil, 15 kg of water. a carrot, celery 150 grams each, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of cilantro, green chili peppers, ginger, scallions, onions, 50 grams of each. b pig bone 4000 grams, 1200 grams of old hen, ham, pork rinds 400 grams of each. c star anise, cinnamon 15 grams of each, sesame seeds, peppercorns, 10g each of cumin, 20g each of tangerine peel, strawberry, ginger and nutmeg, 10g each of cardamom and pulverized bean curd, 3 Luo Han Guo (罗汉果), 5g each of cloves and lemongrass, 8g each of sannay and sand nut. D 250g of monosodium glutamate (MSG), 200g each of sea-born king of drawers, salt, rock sugar, Hua Diao wine and fish sauce. Production: 1, B material into the boiling water blanch 10 minutes over high heat, and then into the 15 kg of water in high heat and change to low heat, continuous cooking for 2 hours to filter the broth. 2, A material washed, wrapped in gauze for use; C material into the water soaked for 10 minutes, washed, fished out with gauze bags for use. 3, will be wrapped A material and C material into the soup has been boiled in high heat, switch to low heat and cook for 40 minutes until the soup has spice flavor overflow, and then adjusted into the D material, add green onion oil, sesame oil seasoning can be. Characteristics: red color, fresh salty aroma slightly sweet and spicy. Application: In the process of brine use, should be alternately brine chicken claws, beef, pork claws, goose wings, rabbit legs, etc., so as to make the brine taste better. Production key: C raw materials need to be soaked and cleaned to remove impurities. Then add D raw materials, need to be carefully seasoned, the taste can not be partial, can not use too much lemongrass in the C raw materials. Due to the spices by boiling has a bitter flavor, the amount of rock sugar can be appropriately increased or reduced. In brining beef, rabbit legs and other large pieces, should be beef, rabbit legs, etc. in advance with salt, monosodium glutamate, cooking wine marinade. Taste: spicy, fresh and salty, slightly sweet. Ingredients: A 1500g each of old chicken, pork, Jinhua ham, 2500g each of elbow bone. B 250g of dried sharp pepper, 30g each of Guanghexiang, Angelica dahurica, Shagang, Tamarind, 70g of star anise, 35g of cinnamon, 50g each of fresh ginger, sesame leaf, licorice, 20g each of Chenpi, cumin, coriander seed, 10 grass nuts, 5g of cloves, 10g each of black pepper, 10g each of pimento, 2 Luo Hanguo, 4g of lemongrass. g. C 2 bottles of Lee Kum Kee Bean Sauce, 2 bottles of Hunan Spicy Sauce, 500 g of Cai Shen Oyster Sauce, 100 g each of green onion and ginger, 50 g each of garlic, onion and onion head. D 70 g of refined salt, 150 g of Ohashi Monosodium Glutamate, 200 g of Meiji-Chicken Powder, 500 g of Lee Kum Kee Soy Sauce, 550 g of Meiji-Shuang Soy Sauce, 600 g of Shaoxing Hua Diao Wine, 30 g of red currant rice, 100 g of rock sugar, 50 g of Rose Dew Wine. E salad oil 500 grams. Production: 1, A material washed, put into the boiling water blanch 10 minutes over high heat, remove into a large bucket with 30 kg of clean water boiled over high heat, change the fire to cook for 5 hours after the dregs of the juice. 2, B material into a dry pot over low heat frying for 10 minutes (the fire is not easy to be too big, so as not to avoid spice coke), tightly tied with gauze into the barrel of the low-fire simmering for 30 minutes. 3, the pot into the salad oil, burned to 50 percent of the heat into the C material frying 10 minutes, remove with a gauze tie. 3, put the salad oil into the pot, when it burns to 50% heat, put the C material into the stir-fry for 10 minutes, take out the gauze and put it into the bucket and add the D material (the red currant rice needs to be tied with gauze separately), when the oil burns to 50% heat, put in the rock sugar and deep-fry for 20-30 minutes to become the color of the sugar, pour it into the bucket and simmer it for 40 minutes. Characteristics: brownish red color, fragrant flavor. Application: Suitable for brining ducks, pigeons, chicks and so on. Raw materials: 50 kg of water, salad oil 5000 g. A ginger 250 grams, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, coriander 150 grams, 150 grams of onion, 1 catty of dried shrimp, 1 catty of dried scallops, 2 big earth fish, 15 grams of incense leaves. B old hen 2, 6 kg of ham, 6 pounds of soup bones, pig's trotters 5. C lemongrass 50 grams of peppercorns 50 g, grasshopper 20 g, rooibos. Cao Guo 20g, 4 Luo Han Guo, 25g of Shan Nai, 50g of white nutmeg, 20g of sand nuts, 100g of Chen Pi, 200g of star anise, 250g of cinnamon, 20g of allspice, 10g of cloves, 15g of cinnamon, 20g of hairy peaches, 2 pairs of mealybugs. D 1500g of Hua Diao Wine, 1500g of each of slice of sugar, 500g of chicken powder, 600g of monosodium glutamate, 150g of Rose Dew, 1000g of Cantonese rice wine, 1,000g of 250g of white wine, 250g of Meiji fresh soy sauce, 750g of soy sauce. Production: 1, will be chopped into the A material burned to 30% hot 5000 grams of salad oil in a low-fire simmer for 30 minutes into the spice oil, take the oil standby; C material into the dry pan in a low-fire stir-fry for 10 minutes to take out after the cool, wrapped in gauze into a spice packet 2, with stainless steel bucket will be added to the B material of 50 kg of water boiled over high heat and then simmering for 4 hours into the C material of the spice packet and then simmered over a low heat for 3 hours to the D and the A material simmered spice oil into a blend that is ready. The oil is put into the mix and ready to be made. Characteristics: Salty, fresh and slightly sweet. Application: Suitable for brining goose palms, goose wings, pig's feet, tofu, eggs. Seafood Marinade Ingredients: 5g each of grass berries, peppercorns, dried chili peppers, Angelica sinensis, licorice, 3g each of cumin, 4g of nutmeg, 10g of allspice, 8g of star anise, 2g of cinnamon, 50g each of carrots, salt, celery, cilantro, green and red peppers, Guangdong rice wine, 20g each of ginger and green onion, 100g of Aji-Mei Soy Sauce, 10g each of shrimp oil, rock sugar, 75g of Seafood Soy Sauce, 25g of Thai Fish Liquid, 3g of Koujia Marinade, 3g of Chopped Fish Sauce, 3g of Chopped Fish Sauce. Marinade 3 grams, 15 grams of lees marinade, 5 grams of chicken juice, 20 grams of King of Special Soup. Production: 1, the grass berries, angelica, cardamom, sesame leaves, fennel, pepper, anise, licorice, cinnamon, dried chili peppers washed and dried, wrapped in gauze into a spice packet. 2, celery section, green and red pepper (de-tipped and deseeded and then sliced), ginger (patted), green onions (patted), carrot slices are spare. 3, the soup pot into the water 20 kilograms, add the packet, refined salt, rock sugar, Ajinomoto soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade juice, bad marinade, chicken juice, celery, cilantro, green and red peppers, ginger, green onions, carrots, high-fire boil, low-fire simmering covered for half an hour, cooled and filtered that is completed. Characteristics: brownish red in color, salty, slightly sweet and slightly spicy. Application: suitable for brining seafood mollusks, shellfish, such as fresh squid, shrimp mayflies, kipper shrimp, conch, conch, sea squash, clams, paste crab. Precautions: 1, cultivation of seafood brine with materials to be ready, otherwise it is difficult to form the unique flavor of brine, spices can be put into proportion according to the tastes of diners slightly increase or decrease, brine brine is seafood raw materials, seafood to light, so the proportion of spices selected must be unified before and after, so as not to produce the phenomenon of overly thick or overly light. 2, this brine brine seafood raw materials is not easy to be too long to avoid the seafood gets old, the way it is The raw materials will be brined after preliminary treatment, clean viscera and sediment, blanching and then put into the brine pot, on the fire immediately after the fire pot off the fire, cooled and soaked for about 2 hours, can be fished out. 3, this brine to light and fresh flavors are mainly in the process of simmering without refueling, but to be out of the pot of dishes mixed with an appropriate amount of green onion oil, in order to increase the finished product aroma, luster. 4, because of the fishy taste of the seafood is heavier, so the brine Should not be used repeatedly for a long time, after two times, that is, to replace the new brine. Chaozhou marinade Soup: 3 old hen, 2 old duck, 10 pounds of pork elbow, 10 pounds of boiled vertebrae, 100 pounds of water Spices: 20 grams of ginger, 50 grams of ginger, nutmeg 10 grams of cardamom 10 grams of cardamom 10 grams of incense leaf 15 grams of fennel 10 grams of fennel 10 grams of fruits of the grass 10 grams of fruit of Luo Han Guo 3 lemongrass 10 grams of lemongrass 10 grams of sand nut 10 grams of Angelica dahuricae 10 grams of cinnamon 10 grams of cinnamon 10 grams of cardamom 10 grams of mealybugs 3 Seasonings: Meiji fresh soy sauce 1 bottle, 1 bottle of fish sauce, 1 bottle of Guangdong rice wine, 2 bottles of pepper wine, 1 bottle of osmanthus rush juice, 1 bottle of rice wine, Rose Dew Wine, 50 grams of tablets of sugar (or rock sugar), chicken powder, MSG, soy sauce, oyster sauce. Wine: cilantro, scallions, green onions, ginger, onions, celery Production: 1, the old duck cumin, old hen, pork elbow, pork spine into a pot of cold water on high heat, skimming foam out, into a stainless steel bucket, add water to boil on high heat and then switch to a small fire for 10 hours, fish out the raw materials to stay in the broth. 2, the spices washed and wrapped in Saran Wrap, put into the broth and boiled for 3 hours on low heat, fishing. Add seasoning, Cantonese rice wine, rice wine and soy sauce to taste. Cilantro, green onion, ginger, celery, banana, onion, fry in oil and pour into bucket. Characteristics: Strong flavor. Application: Suitable for brining chicken wings, pork elbow, pork sausage, goose head and so on. Flavor: Salty, sweet and dry aroma. Ingredients: A 25g each of star anise, shagang, grass jelly, tangerine peel, 15g each of cinnamon and ginseng, 20g each of peppercorns, thyme, wolfberries, sand nuts and shelled cinnamon, 40g of licorice, 1 Luo han guo, 2 mealy bugs, 5g of cloves, 40g of black pepper granules, 10 slices of coriander, 30g of American ginseng, 50g of jujubes, 50g of freshly grated ginger, 10g of each of cumin, ginger, lemongrass, sambal, and cardamom. B Zhu Hou sauce 1 bottle, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of wine, 20 grams of curry sauce, Pixi County soybean paste, 15 grams of dark soy sauce, 500 grams of soy sauce, 50 grams of monosodium glutamate, 20 grams of chicken essence, 500 grams of rock sugar, 300 grams of peanut oil, 75 grams of sesame oil, white wine 5 grams. C onion 250 grams, 150 grams of ginger (broken), one garlic powder, 100 grams of bamboo shoots, 15 grams of medicinal celery, 10 grams of green and red pepper, 150 grams of onion. D 3000 grams of old hen, the old hemp duck, 1500 grams of Jinhua ham, 2000 grams of hamstrings, 750 grams of wild snapper, 50 kilograms of water. Production: 1, D material washed into slightly boiling water blanch 10 minutes over medium heat, remove rinsed and water control, into 50 kg of water on the fire boiling skimmed off the foam, turn to medium heat and cook for 10 hours after filtering to stay in the broth, put into the brine pot. 2, A material washed into the pot of boiling water to blanch for 5 minutes, fished out of the material into the bag tied into the brine pot to cook for 30 minutes. 3, the pot of peanut oil into the pot and burned to 5 into the heat, add All C material into the brine pot. Add B ingredients and cook on low heat for 20 minutes. Characteristics: Red color and strong taste. Application: Suitable for brining pork belly, tripe, beef, chicken, duck, soybean products and so on. Cao Chef Marinade Flavor: Salty, fresh and mellow, with strong five flavors. Ingredients: A 50 kg of water, old hen, old duck, 1500 grams of pork, 2000 grams of pork bones, 1000 grams of chicken claw bones. B 100 grams of red currant rice, monosodium glutamate, 200 grams of cooking wine, crushed rock sugar, Zigong salt, ginger, chicken oil 500 grams of each. C peppercorns, fennel 50 grams of each, star anise, sannay, cinnamon, dry ginger, grass berries, fruit, sesame seeds, leaves 30 grams of each, cloves, lingzhao, Pai Cao 20 grams each, sand nuts, cardamom, pepper 50 grams each. 3 brine recipe production: 1, A material washed, put into the boiling water in a large fire after skimming the froth, fish out into the 50 kg of water in a large bucket, with a large fire and then cook with a small fire for 12 hours, filtering slag. 2, B material in the crushed rock sugar simmering with a small fire into the color of sugar, the red currant rice wrapped in gauze, cut into small pieces of ginger, Zigong salt with a small fire frying hot, and then put B material into a large bucket of inside the color seasoning. 3, C material with a small fire frying incense to start the pot, and then put B material into a large bucket of inside the coloring seasoning. 3, C material with a small fire frying incense to start the pot. C material with a small fire fried incense pot with a broken machine broken into a cloth bag tightly, put into a large vat of soup inside a small fire simmering for 8 hours that is. Characteristics: reddish color, prominent flavor. Guilin rice noodle brine Ingredients: pork skull, beef bone 4000 grams each, grass nuts, cinnamon, licorice 20 grams each, star anise, lemongrass, sand nuts 15 grams each, 25 grams of cumin, 5 grams of cloves, sesame leaves, peppercorns, 10 grams each, 6 grams of Chenpi, 400 grams of tempeh, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried scallions, 150 grams of tofu milk in Guilin, 100 grams of salt, Meiji-Chicken 250 grams, MSG 100 grams of rock sugar, 100 grams of MSG. 100 grams of monosodium glutamate, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil. Production: 1, pork skull, beef bones cleaned, into the boiling water blanch 10 minutes over high heat, fish out into a stainless steel bucket, add 15 kg of water to boil over high heat, cook over low heat for 5 hours, filtered to retain the soup. 2, the pot into the salad oil, burned to fifty percent heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, leaves, peppercorns, tangerine peel, black beans in Yangjiang, dried chili peppers stir-fried over low heat 15 minutes, and then stir-fried for 15 minutes. Fish out the spices, wrapped up in gauze into a spice packet, into the soup simmering over low heat for 2 hours. 3, leave 30 grams of oil in the pot, burned to 50 percent of the heat into the beancurd milk stir-fry over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering away, out of the pot into the stainless steel bucket can be adjusted. Characteristics: red color sauce, salty taste. Application: special brine for Guilin rice noodles, can not be used to brine chicken, duck, you can brine beef, pork, donkey meat, horse meat, offal. Northern Sauce Soup Ingredients: A salad oil 1500 grams. B beef shank bone 2500 grams, pork shank bone 3000 grams, 2000 grams of old duck, 2500 grams of old hen. C sweet noodle sauce 750 grams, 300 grams of rock sugar. D green onion 1000 grams, 500 grams of ginger, 3 rosmarinus officinalis, 500 grams of garlic, star anise, peppercorn, coriander, coriander, Angelica dahuricae, ginger, hawthorn slices 50 grams each, cumin, nutmeg, Shannai, cinnamon 75 grams each, poppy husk 100 grams, 30 grams of cloves. E 300 grams of cooking wine, 200 grams of dark soy sauce, 350 grams of light soy sauce. Production: 1, 500 grams of salad oil into the frying pan, burned to fifty percent of the heat into the smashed rock sugar stir-fry 4 minutes over low heat, into the sweet noodle sauce stir-fry 2 minutes over low heat and then remove and standby. 2, into the rest of the salad oil, burned to fifty percent of the heat into the D stir-fry over low heat for 20 minutes, fished out and put into the packet. 3, beef shanks, pork shanks, ducks, old hens cleaned and cut into pieces weighing 500 grams, put into boiling water blanch 5 minutes over high heat, fishing in and out of stainless steel bucket, and put into a large fire for 5 minutes. minutes, fishing out of the stainless steel bucket, add 25 kg of water to boil over high heat, skim off the foam and add step 1, step 2 fried material and E material seasoning with a low fire simmer for 4 hours, off the fire and filter. Characteristics: red color, salty and rich. Application: suitable for brining a variety of meat products, soy products. Raw materials: preserved chicken, preserved meat, preserved duck 2000 grams each, pig bones, chicken bones 2000 grams each, green onions, ginger 100 grams each, anise 15 grams, grass berries, cinnamon, pepper 10 grams each, 30 grams of dried chili pepper, 50 grams of chicken essence, 10 grams of monosodium glutamate (MSG), pepper, sugar 15 grams each. Production: 1, green onions, ginger, anise, fruits, cinnamon, pepper, dried chili washed, wrapped in gauze into a spice packet. 2, preserved chicken, preserved meat, preserved duck, pork bones, chicken bones washed, blanch in boiling water over high heat for 5 minutes, skimmed off the foam and rinsed, put into a stainless steel bucket with 25 kg of water boiled over high heat, change to a small fire to cook for 5 hours, put the spice packet, chicken essence, monosodium glutamate, pepper, sugar seasoning can be filtered. Characteristics: light yellow color, rich wax flavor. Application: suitable for brining all kinds of meat products. Liu Chef Marinade Ingredients: A. Anise 50 grams, 50 grams of nutmeg, 50 grams of licorice, 50 grams of ginger, 15 grams of peppercorns, 10 grams of cumin, 25 grams of lemongrass, 10 grams of white pepper, 8 strawberries, 6 nutmegs, 6 nutmegs, 20 slices of allspice, 10 grams of cloves, 3 rosary, 2 mealybugs, 50 grams of coriander seeds, 10 grams of Angelica dahuricae, 10 grams of dulcium sativum, 10 grams of ginger, ginger 10 grams, sand nuts 10 grams of cinnamon. B. 3,000 grams of old hen, 3,000 grams of Jinhua ham, 250 grams of dried scallops, 10 pounds of tenderloin, 10 pounds of pork bones C. 60 pounds of water D. 750 grams of small onions, 400 grams of ginger, 150 grams of garlic E. 1,500 grams of salad oil F. 800 grams of Guangzhou rice wine, 1,000 grams of Huadiao wine, 1,000 grams of rock sugar, 1,500 grams of HaiTian Golden Standard soy sauce, 1,500 grams of Meiji Gold Label Sauce, 1,000 grams of HaiJi Gold Label Sauce. Soy sauce king 1500 grams, 170 grams of Meiji fresh soy sauce, 300 grams of fish sauce, 500 grams of dark soy sauce, 250 grams of oyster sauce, 150 grams of monosodium glutamate, 250 grams of salt, 150 grams of chicken powder. Production: 1, A material with gauze wrapped pot, into the boiling water over high heat for 10 minutes and fished out and spare; B material in addition to dried shellfish, the rest of the raw materials are put into the boiling water over high heat for 20 minutes, fished out and rinsed and spare. 2, will be put into a stainless steel barrel C material into blanching B material, dried shellfish, small fire boil for 12 hours, will be taken out of the B material, put the original soup filtered into the stainless steel barrel again, add A material small fire boil for 2 hours! 3, D material washed and cut into thick slices, put into the boiling to 60% of the heat of the salad oil in a low-fire deep-fried for 5 minutes until fragrant, fish out the D material after the salad oil is poured into the soup mix. 4 Marinade recipe Characteristics: salty and slightly sweet taste, red color. /bdt/detail/4427.shtml