Sugar-colored frying method: fry with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to Huang Shi, switch to low heat. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the foam changes from big to small, add a little boiling water and stir-fry with low fire until the paste flavor is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden).
If the spice is broken or the knife is changed (don't thin it, change it slightly, so as not to affect the effect), wrap it with spice and tie it up. Boil it separately in boiling water for 5 minutes, take it out, put it into the brine soup, add salt, appropriate amount of sugar and pepper, and cook it with low heat to make the first embryo red brine (white brine is the same as the spice without pepper and sugar).
4. Matters needing attention in the production of red and white brine
Because brine is a cooking method with water as heat conducting medium, it is a basic technical requirement in the process of handling seasonings and spices and in brine soup.
Master the amount of spices
The new halogen 12.5 kg, and the appropriate perfume is 600-700 g (300 g for 6 kg water, 3000 g for about 150 g).
The wrapped spices should be wrapped in clean gauze. Don't tie it too tightly, but loosen it a little. After the spices are wrapped, they should be soaked in boiling water for half an hour before they can be used. The purpose of playing chess is to remove gravel and reduce the taste of the medicine.
3. The amount of sugar
The color of red halogen sugar should be added in stages to avoid damage to the soup color. Salted food should be golden yellow.
4. Boil the original soup.
When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid washing the soup with a big fire.
5. Replace the seasoning package in time.
Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, when the spices are no longer rich, it is necessary to replace the spice package in time to keep it full of fragrance.
Keep trying.
After the spices in brine are dissolved in water, they will produce their own fragrance, but the fragrance is different from volatility and non-volatility. In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, which can only be marinated after it is considered to conform to the fragrance of marinated raw materials. In the process of tasting, it is necessary to record the amount of seasonings at any time so as to increase or decrease all kinds of seasonings in time (this is not easy to master, but it will be easy to master as long as you do it often and have experience slowly).
Once inseparable from the salty taste.
"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the raw materials in brine should also have a bottom taste, because the spices in brine can only produce a five-flavor taste, but can't make the raw materials salty. So be sure to try the salty taste of brine every day to see if its salty taste is appropriate and how much salt is added. Salty taste is suitable before pickling. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine to keep the brine mellow and salty all the time.
⒏ Add soup frequently.
In the process of marinating, 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.
One is to prepare a certain amount of raw juice brine in advance and add it at the same time, so that the marinated raw materials can keep the five flavors of chess and cards mellow and delicious.
The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a little pride. Because fresh soup contains a lot of protein, it can make the pickled raw materials rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste.
Pet-name ruby avoid adding soy sauce to salt water.
The golden color in red brine is produced by sugar color, so it must not be replaced by soy sauce. The raw materials pickled in sugar color are golden in color and not easy to turn black. However, the brine marinated with soy sauce will turn black and dark after a little longer oxidation time. The longer the time, the darker the color. So some friends marinate raw materials are black, not golden, which is the reason.
⒑ is boiled salt water, which should be properly preserved and should not be stirred.
Friends who do catering know this, so I won't say more. For example, in summer, if you stir frequently without cooking, it will breed bacteria and make the marinade sour and tasteless.
(1) a certain amount of chicken essence and monosodium glutamate should be added to the marinade.
Because people have a high demand for umami flavor, and the main component of monosodium glutamate is sodium glutamate, but sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.