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 < P > and gloomy five flavors (the used flavors and spices are basically the same).

red halogen, the food marinated with sugar is golden brown (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.)

white halogen, and the food marinated without sugar is colorless or natural (white halogen chicken, white halogen beef tripe and pork tripe, etc.)

Characteristics of halogen:

Whether it is white halogen or red halogen, it basically belongs to the category of cooking, because of the halogen ratio. It is the most widely used method of cold dishes in Sichuan cuisine. 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 made into Sichuan-style hot dishes, and

the process of cold dishes is suitable for cooking in families, restaurants and restaurants.

production process and matters needing attention of red and white halogen

1. Making process of red and white bittern

(1) Seasonings and spices of bittern

Standard for making one pot 12, 5 kg of bittern

Seasoning: Sichuan salt 311 g of rock sugar 251 g of ginger 511 g of scallion 311 g of cooking wine 111 g of chicken essence monosodium glutamate

Spice: Kaempferia kaempferia 31 g of star anise 21 g of clove 11 g of cardamom 51 g of fennel 21 g of fragrant leaves 111 g of angelica dahurica 51 g of grass

Fruit 51 g of vanilla 61 g of orange peel 31 g of cinnamon 81 g of pepper. 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 clean water, add water again < P >, add ginger (broken) and green onions (leaving the root full length), and boil them slowly with low fire, not with strong fire (clear soup with low fire and thick soup with strong fire).

(2) Sugar-colored frying method: frying with oil. First, treat the crystal sugar into fine powder, put a little oil in the pot, add the crystal sugar powder, and stir-fry with medium fire slowly < P >. 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 (this time must be faster < P >, 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 smell of paste is gone, that is, the sugar color (the sugar color is not sweet, not bitter, and the color is

golden)

(3) the spice is broken or the knife is changed (never make it thin, change it slightly, so as not to affect the effect), and 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 aroma, so as to make the brine < P > embryonic red brine (white brine is the same as spices without pepper and sugar).

2. Precautions in the process of making red and white brine

As brine is a cooking method using water as a heat-conducting medium, it is required in the process of processing seasonings and spices, as well as the base in brine soup

This technical requirement.

(1) Grasp the dosage of spices

It is advisable to use 611-711g of spices for new brine (311g for 6kg of water and about 151g for 3111g)

Second, wrap the spices in clean gauze and tie them well, not too tightly, but slightly loosely. 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 medicine.

Third, the dosage of sugar color

The sugar color of red halogen should be added in stages to avoid the color damage of the soup. It is advisable that the marinated food should be golden yellow.

4. Boil the original soup

When cooking the original soup with chicken skeleton and pig copper bone, use low fire to avoid the big fire from washing the soup.

change the spice bag at the right time

because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to change the spice bag in time when the spice is not strong

to keep its strong fragrance all the time.

Six continuous trials

After being dissolved in water, the spices in 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 brine, and only after it is considered to be in line with the fragrance of the raw materials to be marinated can the brine be marinated. 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

point is not easy to master, but as long as you do it often and get experience slowly, it will be easy to master).

Seven cannot be separated from 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 raw materials cooked in brine, because

the spices in brine can only produce five flavors, but they can't make the raw materials salty. Therefore,

you must try the salty taste of brine every day to see if its salty taste is appropriate and how salty it is. 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 be < P > salty and mellow.

adding soup to Baqin

In the process of marinating, the brine will gradually decrease due to the steam generated by boiling brine, which requires timely water replenishment.

There are two ways to add water.

First, a certain amount of raw brine is prepared in advance, and it is added while marinating, so that the marinated raw materials can keep the five flavors of chess

, mellow and delicious.

the second is to cook fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. As fresh soup contains < P > 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 nine bittern

The golden yellow color in red bittern is produced by sugar color, and it must not be replaced by soy sauce. The raw material marinated with sugar color is golden

yellow, and it is not easy to turn black. However, the bittern marinated with soy sauce will turn black and dark after a little time, and the longer it takes, the darker and darker it will be. Therefore, some friends marinate raw materials.

Ten is boiled brine, so it should be properly kept and not stirred.

This is well known by friends who do catering, and I won't say much about it. For example, in summer, if it is stirred frequently without boiling, it will breed bacteria and make the brine sour and stale.

eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.