It is one of the most widely used methods for Sichuan cold dishes. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, suitable for, meat, poultry game, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into Sichuan hot dishes, cold dishes process is applicable to the family, restaurants, restaurants for food.
The process of making red and white brine and precautions A. Red and white brine production process (1) brine seasoning and spices to make a standard 12,5 kg of brine Seasoning: 300 grams of salt, sugar 250 grams of ginger 500 grams of green onions 300 grams of wine 100 grams of chicken monosodium glutamate moderate Spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of spices 100 grams of Angelica dahuricae 50 grams of grass 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of Wicker 50 grams of millesimal. 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried chili 50 grams of soup raw materials: 3500 grams of chicken bones and 1500 grams of bones. ii.
Red and white brine production (1) will be chicken bones. Pork tube bone (hammered) with cold water blanch to open, remove the blood foam, cleaned with water, re-add water, put ginger (pat broken), green onions (stay root length), after boiling, the application of small fire slowly simmering, can not be used with a fire (with a small fire simmering is a clear broth, fire simmering 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 with medium heat, to be sugar from white to yellow, change to a 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.
Big bubbles into 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, the color of golden) (3) spices pat broken or change the knife (can not be made fine, a little change, so as not to affect the effect) with a spice bag bag 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, with a small fire to cook out the aroma, made of brine The first embryo red brine (white brine do not put chili 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 soup 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) Second, the package of spices spices should be clean gauze bag tied, should not be tied too tightly, there should be a slight loosening. Spice bag after wrapping well, should be soaked in boiling water for half an hour, and then use, so that the 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 a small fire to avoid a large fire to wash away the soup. The spice bag should be replaced in time as the flavor of the brine will gradually diminish after the brining of certain ingredients, so when the spices are no longer strong, the spice bag should be replaced in time in order to maintain its strong flavor at all times.
Six constantly try the brine after the water soluble spices, will produce their own flavor, but the flavor is chess volatile and non-volatile differences, in order to make the spices benefit from, we have to constantly try the brine flavor, to be considered to have met the brine raw materials after the flavor, before brining.
In the process of taste-testing should be made at any time to record 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 do it often, slowly experienced, it is good to grasp). Seven can not be separated from the salty "salt for all flavors of the book", that is to say, any Sichuan cuisine must have a certain taste of the bottom of the brine raw materials is the same, because the spices in the brine can only produce five flavors of taste, but can not make the raw materials to produce salty, therefore, every day when the raw materials must try to brine salty, to see if it is appropriate to salty, how much difference! How much salt should be added to the salty taste, and only after the salt taste is suitable can the brining be carried out.
In the specific operation, brine a certain amount of raw materials should be added a certain amount of salt in time to replenish 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 reduced, which requires timely supplementation of water, add water in two ways.
One is to prepare a certain amount of brine beforehand, brine side to join, so that the raw materials can keep 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 the fresh soup contains a lot of protein, can make the raw materials into the brine fresh flavor.
Be sure 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 brine raw materials golden yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black dark, the longer the time, the more black the darker the color, so some friends brine raw materials are black not golden yellow, which 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. Eleven is the marinade should be added to a certain amount of chicken essence and monosodium glutamate Now due to the people of the fresh taste requirements are higher, there is also the main ingredient of monosodium glutamate, but monosodium glutamate in the 160.
C can be decomposed into pyroglutamic acid sodium, so in the marinade to add the monosodium glutamate will not have any effect 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., brine from hotels, restaurants, and hotels are kept forever).
The brine should be properly stored to ensure that the brine is not bad for a long time, the quality will not be affected, so it 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 earthenware 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, the 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 of the juice heat is not easy to dissipate the cooling, the hot air smothered inside the brine and cause the brine to stink, bubbling, and easy to mildew for a long time. 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 of the following points should be noted: 1. with the brine must be boiled, the excess floating oil on the top of the fight, and then the foam clean, filtered with gauze precipitation, to keep the brine clean. 2. 2. Save the old brine must be done with clean utensils and good storage conditions (environmental sanitation, temperature regulation) 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 brine boiling, placed in a fixed place. 4. 4. summer climate is hot, the brine is very easy to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must be brine boiling twice (one in the morning, one in the afternoon, and fixed immobile) 5.
While the temperature in the fall is gradually declining.
While the temperature gradually drops in the fall, but the summer heat is not over, as the saying goes, seven moldy, eight rotten, nine maggots, therefore, the brine should still be boiled at least two to three times, and put in a fixed place and do not move. 6. In winter, when the temperature gradually drops, the brine should be boiled once a day, and put in a fixed place and do not move.
7. The brine must be boiled and kept after each food, if the brine is getting strong, we must use chicken blood (one chicken's blood plus 1kg of water) to stir with water and pour it into the brine and stir it to make a vortex, and then boil it again after it is still and then filter it with gauze to get rid of the impurity. 8. check the brine frequently. 8. often check the saltiness of the brine, and slightly adjusted, so as not to be too salty and too light, or too heavy and too weak aroma.
The brine should be in the shade, wind, 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 preservation of brine, shares can use the refrigerator to preserve 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 flavor aroma of the persistence of the brine, even if it is the family brine should be checked regularly to avoid deterioration.
Now teach you a few special brine products: 1. five spice beef 5 pounds of first-class beef, changed into 500 grams or so of the block, to be uniform, the main good slicing or you think the size of the degree of satisfaction, the first with wine, ginger, green onions, Sichuan salt yards of 1 hour and then put into a pot of cold water with a moderate amount of salt, slowly boil over medium heat, fish out of the beef until the beef breaks the raw, fish out of the water with a clean wash.
Then put into the brine in a small fire slowly brine (can not use a large fire, one is the brine volatile fast, two is not easy to cook the beef rake) 1 hour or so can be, pot can be. Requirements for the color of golden, five flavors rich, soft and delicious, can be used with platters, cold and so on. Five spiced goose intestines The point is that the goose intestines due to water enough, not conducive to blanching, therefore, 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 brine, brine deterioration can easily be caused.
First goose intestines clean, changed into chopstick-length section, with cooking wine, salt and ginger slices yards for 10 minutes, separate brine 50 0 grams of about 50 0 grams of salt and MSG and fresh broth in the right amount, the marinade seasoning, to be brine boiled, put the goose intestines into the marinade inside, and constantly stirring chopsticks for about 10 seconds or so, pot that is ready to be mixed, can be 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 Sichuan marinade master. If there is anything wrong with this information, please peer correction.