(1) brine seasoning and spices

Make a standard 12,5 kg of brine

Seasoning: 300 grams of salt 250 grams of rock sugar 500 grams of ginger 300 grams of green onions 100 grams of cooking wine 100 grams of chicken monosodium glutamate

Spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams Incense leaf 100 grams of Angelica dahurica 50 grams of Cao Guo 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowel 50 grams of dried chili peppers 50 grams

Soup Ingredients: Chicken skeleton 3500 grams and the tube bone 1500 grams

Two. Red and white brine production

(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water

, put ginger (pat broken), green onions (stay root length), after boiling, should be simmered slowly over a small fire, can not be used with a fierce fire (simmered over a small fire is

clear broth, fierce simmered for the broth) proudly into the marinade broth to be used.

(2) sugar color frying method: frying with oil. Ice sugar first processed into a fine powder, put a little oil in the pot, under the powdered sugar, slowly stir-fried over medium heat, to be sugar from white to yellow, change to small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir fry (this time must be fast, or else easy to become bitter, to master, you can try a few more times), and then on the fire, from yellow to dark brown. From large bubbles to small bubbles, add a little cold water, and then stir-fry with a small fire to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, golden color)

(3) spices pat broken or change the knife (can not be made fine, slightly changed, so as not to affect the effect) with a spice bag wrapped in a good knot. First alone with boiling water for 5 minutes, fish out into the brine soup, add salt and the right amount of sugar color, chili peppers, with medium-low heat to cook out the flavor, made of brine

First embryo red brine (white brine do not put chili peppers and sugar color, the other and spices are the same).

Two production of red and white brine in the process of attention

Because brine is a water-conducting medium cooking method, it is in the process of handling seasonings and spices, as well as brine broth in the basic technical requirements.

(a) grasp the amount of spices

New brine 12.5 kg, with 600-700 grams of spices is appropriate (6 kg of water with 300 grams, 3,000 grams of 150 grams or so)

Two, packaged spices spices should be clean gauze packages well tied, should not be tied too tightly, there should be a slight loosening. Spice bags tied well, should be soaked in boiling water for half an hour, and then use, make chess purpose is to go to the gravel and reduce the medicinal flavor.

Three, the amount of sugar color

Red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow is appropriate.

Four, simmering stock

When simmering stock with chicken bones and pig bones, use low heat to avoid high heat to wash out the soup.

5 Replace the spice bag in time

Since the flavor of the brine will gradually diminish after the brining of certain ingredients, the spice bag should be replaced in time to maintain its strong flavor when the spices are no longer strong

.

Six constantly try

The spices in the brine after water solubility, will produce their own flavor, but the flavor is chess volatile and non-volatile differences

In order to make the spice benefit out, we must constantly try to brine the flavor, to be considered to have met the brine raw materials after the flavor, Fang

can be brined. In the process of taste test should always make a good record of the amount of spices put in order to increase or decrease a variety of spices in a timely manner (this point is not easy to grasp, but as long as you often do, slowly experienced, it is good to grasp).

Seven can not be separated from the salty

"Salt is the basis of all flavors", that is to say that any Sichuan cuisine must have a certain taste of the bottom of the marinade raw materials is the same, because

brine spices can only produce five flavors of flavor, but can not make the raw material to produce a salty taste, therefore, every day to put the raw materials must try the salty taste of the marinade, the spices can only produce five flavors of flavor, but cannot make the raw materials to produce a salty taste. Therefore, every day when you put raw materials must try the salty brine to see if the salty taste is appropriate, how much difference between the salty taste of how much salt, only after the salt taste is appropriate to brine. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that the brine always maintain the taste of mellow salty.

Eight diligently add soup

In the brining process, because the brine boiling and produce steam, will make the brine gradually reduce the need to supplement the water,

There are two ways to add water.

One is to prepare a certain amount of the original brine, brining side to join, so that the brine can maintain the raw materials of the chess five flavor positive, mellow and delicious.

The second is to boil a good fresh broth in advance, before brining to join the original brine, a little proud before brining the raw materials. Because of the fresh soup contains a lot of protein, can make the raw materials into the marinade fresh flavor. Do not forget to add cold water when brining raw materials, which will weaken the flavor, freshness and saltiness.

Nine brine avoid adding soy sauce

Red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brined raw materials color golden yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black darker, the longer the time, the darker the darker the darker, so some friends brine raw materials are black, not golden, is which is the reason. That is which is the reason.

Ten is boiled brine, should be properly stored, should not be stirred

This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not boil, will breed bacteria, and make the marinade acidic and tasteless.

The eleventh is that the marinade should be added to a certain amount of chicken essence and monosodium glutamate

Now because the people of the fresh taste requirements are higher, there is also the main ingredient of monosodium glutamate for sodium glutamate, but sodium glutamate in 160 C to decompose into monosodium pyroglutamate, so in the marinade to add the monosodium glutamate will not have any impact on the human body, please rest assured that you join.

Custody and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, i.e., adult brine (e.g., hotels, restaurants, hotels brine are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected,

So, should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, but should be used in earthenware containers, because the body of the pottery body is thicker, to avoid the impact of external heat, iron is prone to rust, wood has a strange odor.

There is a layer of brine above the oil slick, brine play a protective role, but things are twofold, more oil slick on the brine will also play a destructive role. Therefore, the proper handling of the oil slick, is also a key to the management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine above a thin layer is appropriate. If there is no floating oil, then

Fragrance is easy to evaporate, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine juice heat is not easy to dissipate the cooling, the hot air smothered inside the brine stink, bubbling, and long also prone to mildew.

The brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag.

The brine in the custody should pay attention to the following points:

1. With brine must be boiled, the excess floating oil on the top of the fight, and then the foam clean, with gauze filter sedimentation, to keep the brine clean.

2. Save the old brine must be done with clean utensils and good storage conditions (environmental health, temperature regulation), in order to ensure the quality of brine and brine products.

3. The temperature of the Spring Festival is gradually rising, so it is required every morning and evening must be boiled brine, placed in a fixed place does not move.

4. The summer climate is hot, the brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must be brine boiling twice (once in the morning, once in the afternoon, and fixed immobile)

5. Although the temperature is gradually falling in the fall.

5. Although the temperature gradually drops in the fall, but the summer heat is not over, as the saying goes, seven mold, eight rotten, nine maggots, therefore,

The brine should still be boiled at least 2 to 3 times, placed in a fixed place and do not move

6. Winter temperatures gradually drop, the brine should be boiled once a day, placed in a fixed place and do not move.

7. The brine must be boiled and preserved every time after brining the food. If the brine is getting too strong, chicken blood (a chicken's blood plus 1kg of water) and water must be stirred up and poured into the brine to stir up the vortex, and then boiled and filtered with gauze to remove the impurities after it has come to a standstill.

8. Often check the brine in the salty taste, and a little emotional adjustment, so as not to be too salty and too light, or aroma too heavy and too weak. The brine should be stored in the light, air, ground level, dry, not easy to collision environment for better preservation.

9 refrigerator storage method. Refrigerator in the restaurant and the use of the family, to bring convenience to the custody of brine, shares can use the refrigerator to keep brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, sealed with plastic wrap can be placed in the refrigerator for safekeeping.

10. restaurant in the brine must have a person in charge, and the development of appropriate rules and regulations, the daily addition of soup and brine the number of raw materials must be registered in order to maintain the brine aroma aroma persistence, even if the brine in the family should be checked regularly to avoid deterioration.

Now teach you a few special brine products:

1. five spice beef

5 pounds of beef, changed into 500 grams or so of the block, to be uniform, the main good slicing or the size of the degree of satisfaction you think, first

With wine, ginger, scallions, Sichuan salt yard system for 1 hour

Then put into a pot of cold water with a moderate amount of salt, with a slow medium heat Boil, fish out the beef until it is raw, and then wash it with water. Then put into the brine in a small fire slowly brine (can not use a large fire, a brine evaporation fast, the second is not easy to cook beef rake)

1 hour or so can be, start the pot can be.

Requirements for the color golden, five flavorful, soft and tasty, can be used with the platter, cold, etc..

Five spice goose intestines

The main point is that the goose intestines due to the water is sufficient, not conducive to blanching, so it must be brined alone, do not put the goose intestines

into the brine inside the brine pot brine, so as not to affect the quality of the brine, brine deterioration is easy to cause.

First goose intestines clean, change into chopsticks long section, with cooking wine, salt ginger slices yards for 10 minutes, separate brine 50

0 grams or so add the right amount of salt monosodium glutamate and fresh broth appropriate amount of marinade seasoning, to the brine after boiling, put the goose intestines into the brine inside,

And constantly stirring chopsticks for about 10 seconds or so, start the pot that is ready to be mixed, can be eaten directly. It can be mixed or eaten directly.

I believe that after reading this, you can configure the brine, and the use of a very detailed understanding of the brine, as long as you do in accordance with this method of brine, I guarantee that you will go home to a Szechuan marinade master. If there is anything wrong with this information, please peer correction.

The base soup ingredients for spicy hot pot!!!! (zt)

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper knots, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili knots, soybean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the froth, on the line This soup can also be used as a hot pot pot base