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brine

Brine is the general term for cold food dishes in culinary science, in Cantonese cuisine, Hunan cuisine, Hui cuisine, Sichuan cuisine have a very great influence, is familiar around the home cooking, it is through the marinade, the wind sun, boiled and stewed or brine, by the knife processing, simple Packaging, can be eaten, because of its dry incense, crisp, crispy, smooth, no soup, not greasy, bright color, easy to eat, easy to carry the characteristics of the people's favorite.

Brined vegetables are generally divided into red brine series, salt baked series, spicy series, pickled pepper series, duck series, soy sauce series, five-spice series, seafood series, cold series and other 9 series; common brine chicken claws, ginger elbow, five spice beef, five spice goose intestines, soy sauce duck, brine pig's feet, brine duck, brine goose and so on.

Brine

Brine is divided into two categories: red brine and white brine, the flavor is basically the same, is a composite flavor type, savory taste, with a strong flavor, the flavor used, spices are basically the same. One of the red brine is to add sugar color brine, food was golden yellow or coffee color, such as brine beef, brine sausage, etc.. White brine is not sugar-colored brine food, colorless or color, such as white brine chicken, white brine tripe pork belly.

Making steps of brine

Preliminary preparation: cleaning treatment. Preliminary knife processing. Meat, intestines, liver should be reknifed into pieces. Poultry and dried tofu, etc. do not need to be re-knifed.

Blanching treatment. All animal raw materials that need to be brined, should be blanched before being used for brining

Brining: choose a good brine recipe. The choice of brine pot. The best choice of raw iron pot, should not use copper or aluminum pot; to master the fire. Generally is the use of small fire or micro-fire, so that the soup to maintain a small open or slightly open state. To master the maturity of the ingredients.

Brine preservation: brine dishes brine, should pay attention to preservation, reserved for the next time. Marinade with more times, the longer the preservation time, the better the quality, the more beautiful flavor. With the old brine, the modulation of marinade is not necessary to use bone broth, water can also be used, but also can not add oil.