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.

Now people have higher requirements for umami, and 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.

preservation and storage of brine

the experience of our predecessors tells us that the longer the brine is, the better, that is, adult brine (for example, the brine in hotels, restaurants and restaurants is always preserved). Brine should be properly kept, so as to ensure that the quality of brine will not be affected for a long time.

Therefore, we should pay attention to the preservation and storage of brine, and avoid using iron drums and wood products, but should be packed in earthenware, because

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 can protect the brine to some extent, but everything has duality. 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 < P > 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 air is stuffy in it, which will cause 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 must be removed, and then the foam should be cleaned, and the brine should be filtered and precipitated 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 halogen 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, it is necessary to

boil the brine twice a day (once in the morning and once in the afternoon, and keep it still)

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,

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 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 (the blood of a

chicken plus 1 kg of water) and poured into the bittern to stir and swirl. After it is still, it must be boiled and filtered with gauze to remove impurities.

8. always check the salty taste in the brine, and make it slightly positive, so as not to be too salty or too light, or the aroma is too heavy or too weak. Brine should be stored in a

shaded, 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 preservation of brine. You can use refrigerators to

preserve brine. The specific method is to boil brine, filter impurities with gauze, then boil it, cool it still, seal it with fresh-keeping film and put it in the refrigerator for preservation.

11. The brine in the restaurant must be taken care of by a special person, and corresponding rules and regulations must 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, and even the brine in the family should be regularly

checked to avoid deterioration.

Now, I'll teach you some special marinated products:

1. Spiced beef

5 kg of first-class beef is changed into pieces of about 511 grams, which should be uniform, mainly sliced or the size you think is satisfactory. First,

code it with cooking wine, ginger, green onion and Sichuan salt for 1 hours

and then put it into a cold water pot with appropriate amount of salt, and slowly use medium fire. Then put it into the brine and marinate it slowly with low fire (big fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake)

1 hour or so, 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.

spiced goose intestines

The main point is that the 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 the brine soup pot

, so as not to affect the quality of the brine and easily lead to the deterioration of the brine.

firstly, 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 51

1g of brine alone, adjust the braised taste, and put the goose intestines into the marinade after the brine boils,

and keep stirring with chopsticks for about 11 seconds, then take out of the pot and mix.

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 brine according to this method, I guarantee that you will be a master of Sichuan-style marinated vegetables when you go home. If there is anything wrong with this information, please correct me.