classification of bittern: bittern can be divided into two categories: red bittern and white bittern. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same). Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.) and white halogen, while the food marinated without sugar is colorless or natural (white halogen chicken, white halogen beef tripe and pork tripe, etc.). The characteristics of halogen: whether it is white halogen or red halogen, it basically belongs to the category of cooking, because it takes a little longer than cooking time, it belongs to a separate cooking hair in Sichuan cuisine, so it is halogen. It is the most widely used method of Sichuan cold dishes. A variety of seasonings and spices are added to make brine, and the raw materials are roughly processed into marinated vegetables, which are suitable for raw materials such as meat, poultry game, aquatic products, vegetables, bean products, etc. Sichuan-style marinated vegetables are the process of making Sichuan-style hot dishes and cold dishes from foods marinated in red and white, which is suitable for cooking in families, restaurants and restaurants. Making process of red and white bittern and matters needing attention. Making process of red and white bittern (1) Seasonings and spices of bittern make a pot of standard 12,5kg bittern seasoning: Sichuan salt 311g rock sugar 251g ginger 511g scallion 311g cooking wine 111g chicken essence monosodium glutamate right amount of spices: Kaempferia Kaempferia 31g star anise 21g clove 11g fennel 21g fragrant leaves 111g angelica dahurica 51g tsaoko 51g vanilla 61g orange peel 31g cinnamon 81g. Making red and white brine (1) Chicken skeleton. Boil pig tube bones (broken by hammer) in cold water until they are boiled, remove the blood foam, clean them with clear water, add water again, add ginger (broken) and green onions (leave the root full length), and after boiling, slowly boil them with low fire, instead of using strong fire (clear soup with low fire, thick soup with strong fire) to proudly make a marinated soup for later use. (2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add rock sugar powder, and stir-fry slowly with medium fire. When the sugar turns from white to Huang Shi, switch to low fire, and when the sugar oil turns yellow and bubbles up, continue to stir-fry from the fire mouth (this time must be fast, otherwise it will become bitter, so you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubble changes from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is not sweet, not bitter, and the color is golden) (3) the spice is broken or changed (never make it thin, change it slightly, so as not to affect the effect). Wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the first embryo red brine (white brine is the same as spices without pepper and sugar). Matters needing attention in the process of making red and white brine Because brine is a cooking method with water as a heat-conducting medium, it is the basic technical requirements in the process of handling seasonings and spices, as well as in brine soup. (1) Grasp the dosage of spices: 12.5 kg of new brine, 611-711 g of spices (311 g for 6 kg of water, and about 151 g for 3,111 g). Second, wrap the spices in clean gauze, which should not be tied too tightly, but should be slightly loose. After the spice bag is wrapped, it should be soaked in boiling water for half an hour before use, so that the purpose of chess is to remove gravel and reduce the taste of the medicine. Third, the amount of sugar color, red halogen sugar color should be added in stages to avoid color damage of soup. It is advisable that the marinated food should be golden yellow. Fourth, when cooking the original soup with chicken skeleton and pig copper bone, use a small fire to avoid the fire from washing the soup. 5. Replace the spice bag in time. Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to replace the spice bag in time when the spice is not strong enough to maintain its strong fragrance all the time. 6. After being dissolved in water, the spices in the brine will produce their own fragrance, but the fragrance is different from that of volatile and non-volatile. In order to make the spices benefit, it is necessary to constantly try the fragrance of the brine, and the brine can be marinated only after it is considered to be in line with the fragrance of the marinated raw materials. In the process of tasting, the amount of spices should be recorded at any time, so as to increase or decrease all kinds of spices in time (this is not easy to master, but as long as you do it often and have experience slowly, it will be easy to master). Seven can not be separated from the salty taste "salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and so must the marinated raw materials, because the spices in the brine can only produce a five-flavor taste, but they can't make the raw materials salty. Therefore, we must try the salty taste of the brine every day to see if its salty taste is appropriate, and only after the salty taste is suitable can we marinate. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine will always maintain a mellow and salty taste. In the process of marinating Baqin soup, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time. There are two ways to add water. First, prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the chess five fragrant, mellow and delicious. The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because the fresh soup contains a lot of protein, it can make the marinated raw materials rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste. Avoid adding soy sauce to the brine. The golden color in the red brine is produced by the sugar color, and it must not be replaced by soy sauce. The raw materials marinated with sugar color are golden in color, which is not easy to turn black. However, the brine marinated with soy sauce will make the color dark after oxidation for a little longer. The longer it takes, the darker the color is. Therefore, the raw materials marinated by some friends are black, not golden, which is the reason. Ten is the boiled brine, which should be properly kept. It is not suitable for stirring. Friends who do catering know this, and everyone knows that I won't say much. For example, in summer, if it is often stirred without boiling, it will breed bacteria and make the brine sour and sour. Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade. Now, because people have higher requirements for umami, the main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 1.61. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any impact on the human body, so please feel free to join. The experience of our predecessors tells us that the longer the brine is, the better, that is, the adult brine (for example, the brine in hotels, restaurants and restaurants is preserved forever). Brine should be properly kept, so as to ensure its durability and quality. Therefore, attention should be paid to the preservation and storage of brine, and iron drums and wood products should be avoided, but earthenware should be used instead, because the body of pottery is thick, which can avoid the influence of external heat, iron products are easy to rust, and wood products have peculiar smell. There is a layer of oil slick on the brine, which protects the brine to some extent, but everything has duality, and too much oil slick will also destroy the brine. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the amount of oil slick should be appropriate, neither too much nor too little, so it is appropriate to have a thin layer of oil slick on brine. If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to go bad, and it is not easy to keep the constant temperature in the pot during marinating. If there is too much oil slick, the heat of the marinated juice is not easy to be lost and cooled, and the hot gas is stuffy in it, causing the brine to stink, turn over bubbles and mildew for a long time. Brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam slick, the third layer is brine, and the fourth layer is slag. The following points should be paid attention to when keeping the brine: 1. When using the brine, it must be boiled, and the excess floating oil on it should be removed, and then the foam should be cleaned, and the precipitation should be filtered with gauze to keep the brine clean. 2. To preserve old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation, temperature regulation) to ensure the quality of brine and brine products. 3. The temperature rises gradually during the Spring Festival, so it is required to boil the brine every morning and evening and keep it in a fixed place. 4. The hot climate in summer is a frequent period of brine deterioration, and the phenomena of foaming and souring frequently occur. Therefore, the brine must be boiled twice a day (once in the morning and once in the afternoon, and fixed). 5. Although the temperature gradually drops in autumn. However, the summer heat is not finished, as the saying goes, seven mildew, eight rot and nine maggots are born. Therefore, the brine should be boiled at least 2 to 3 times and kept in a fixed place. 6. The temperature is gradually decreasing in winter, and the brine should be boiled once a day and kept in a fixed place. 7. Bittern must be boiled and preserved after marinating food every time. If the bittern becomes more and more bitter, it must be mixed with chicken blood (a chicken's blood plus 1 kg of water) and poured into the bittern to stir and turn into a vortex. After it is still, it will be boiled and then filtered with gauze to remove impurities. 8. Always check the salty taste in the brine, and make it slightly positive, so as to avoid being too salty or too light, or the aroma is too heavy or too weak. Brine should be stored in a dark, ventilated, flat, dry and non-collision environment for better preservation. 9 refrigerator storage method. The use of refrigerators in restaurants and families has brought convenience to the storage of brine. Bitterns can be stored in refrigerators. The specific method is to boil brine, filter impurities with gauze, then boil it, cool it still, seal it with plastic wrap and put it in the refrigerator for storage. 11. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations should be formulated. The number of soup and marinated raw materials added every day must be registered to maintain the durability of the fragrance of the brine. Even the brine in the family should be checked regularly to avoid deterioration. Now teach you a few special halogen products: 1. Spiced beef, 5 kg of first-class beef, is changed into pieces of about 511 g, which should be uniform, mainly sliced or the size you think is satisfactory. First, code it with cooking wine, ginger, green onions and Sichuan salt for 1 hours, then put it in a cold water pot with appropriate amount of salt, slowly boil it with medium fire, and take out the beef until it breaks, and then clean it with clear water. Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) for about 1 hours, and then take it out of the pot. It is required to be golden in color, rich in five flavors, soft and delicious, and can be used with assorted dishes and cold dishes. The main point of spiced goose intestines is that goose intestines are not conducive to soaking in water because of their sufficient moisture, so they must be marinated with brine alone. Do not marinate the goose intestines in a brine soup pot, so as not to affect the quality of brine and easily cause brine deterioration. First, clean the goose intestines, change them into chopsticks-long knots, code them with cooking wine and refined salt ginger slices for 11 minutes, add appropriate amount of salt monosodium glutamate and fresh soup to 511 grams of brine alone, and adjust the marinated taste. After the brine boils, put the goose intestines into the marinade, and keep stirring them with chopsticks for about 11 seconds. It can be served from the pot, mixed or eaten directly. I believe that after reading it, you can all have a very detailed understanding of the configuration and use of brine. As long as you make the brine according to this method, I guarantee that you will be a master of Sichuan-style braised dishes when you go home. If there is anything wrong with this information, please correct me. The ingredients of spicy soup! ! ! (zt) 211 grams of vegetable oil (about 1.35 grams), 111 grams of lard, 31 grams of bean paste, 31 grams of pickled ginger slices, 41 grams of pickled pepper festival, 11 cloves of garlic, 51 grams of ginger, 15 grams of pepper, 25 grams of sugar, 11 grams of refined salt, 5 grams of monosodium glutamate and 3 grams of pepper noodles. Add 511 grams of chicken soup or duck soup. Put the wok on the fire, heat the vegetable oil, soak ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, fry lard, garlic cloves and pepper for a few times, pour chicken or duck soup, and cook for 11 minutes, then add sugar, salt, monosodium glutamate and pepper. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique spicy hotpot; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its pervasive offensive. Sichuan Mala Tang is represented by Leshan area, and the best of Leshan Mala Tang is concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; And Niuhua Town in this area is the "Double Restaurant Paradise" with the best mala Tang and tofu brain. Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc. into chicken soup, which is put on a slow fire in a casserole and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. It is clear that the main ingredients of mala Tang are really varied, from flying in the sky, running on the ground and swimming in the water to hanging on the branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood curd are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and Niuhua Mala Tang's seasoning dish is a must: the duck tongue is the best in Mala Tang, which is commonly known as "airplane", and its freshness is many times stronger than that of beef tripe, duck's paw and loach! Niuhua Mala Tang generally pays dividends with white labels: each 11-cent white label is vegetarian and cheaper meat dishes, and most of the 51-cent red labels are meat dishes. Spending less than 111 yuan, with drinks, can make five or six people have a decent meal. Eating around the stove in winter is warm, and eating cold beer in summer will clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of urban and rural areas, Xian Yi, young and old. In recent years, Niuhua Mala Tang has not only established its position as the "chieftain of Shu" in Sichuan snacks, but also walked out of Sichuan, bringing pleasant enjoyment to the people of the whole country. 2 "How to make mala Tang Ingredients: (According to your own hobbies, The variety of raw materials can be increased or decreased.) Meat dishes: 51 grams of rabbit loin, 51 grams of hairy belly, 51 grams of eel, 51 grams of pig's throat, 51 grams of lunch meat, 31 grams of duck intestines. Vegetarian dishes: 81 grams of lotus root slices, 81 grams of lettuce, 51 grams of wax gourd, 51 grams of fragrant mushrooms, 51 grams of dried bean curd, 81 grams of Chinese cabbage, 51 grams of cauliflower and green vegetables. 2 grams of pepper, 31 grams of dried pepper, 21 grams of fermented glutinous rice juice, 21 grams of Shaoxing wine, 11 grams of ginger rice, 111 grams of refined salt, 11 grams of Amomum tsao-ko, 11 grams of cinnamon, 11 grams of weeds, 11 grams of white fungus, 251 grams of Chili noodles and 1511 grams of fresh soup. Production procedure: 1. Brine making. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.