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One, the origin and development of brine:

Brine originated in ancient China, the earliest can be traced back to the Spring and Autumn and Warring States period. Its simple production method and delicious flavor gradually spread throughout the country. The production of brine pays attention to the fire, ingredients, seasoning, brine in different regions due to the different regions, cultures and tastes, showing the characteristics of each unique features.

Second, the types and characteristics of brined dishes:

Brined meat: brined meat is a classic of brined dishes, including pork, pig's trotters, and so on, usually with soy sauce, peppercorns, star anise, sesame leaves and other kinds of seasoning slow-cooked and made of tender meat, rich flavor.

Marinated Duck: Marinated Duck is a popular marinated dish, usually made with wild or domestic duck, which is full of flavor and has tender, juicy meat.

Brined Pigeon: Brined Pigeon is a high-grade brine dish with tender pigeon meat, which is even more delicious after brining.

Brined Bean Curd: Brined Bean Curd is a vegetarian-friendly brine dish where the bean curd absorbs the flavor of the brine and is tender.

Brined Eggs: Brined Eggs are an easy-to-eat brine, usually eggs or duck eggs, cooked to taste.

Three:

The production of lo-mei requires the mastery of unique fire and seasoning techniques. General steps include:

Selection: Choose fresh, meaty meat or tofu as the main ingredients.

Blanching: Blanch the main ingredients to remove blood and make the meat more tender.

Brining: To make the brine, a variety of spices such as soy sauce, peppercorns, star anise, and allspice are usually used, and the brining time needs to be long enough to allow the seasonings to fully penetrate inside the ingredients.

Slow Cooking: The main ingredients are put into the brine and simmered over a slow fire to allow the ingredients to fully absorb the flavor of the brine.

Cooling: After cooking, it is best to leave it for a while so that the ingredients can better absorb the flavor of the marinade and increase the deliciousness.

Four, the training of brine:

Given the importance of brine in Chinese food culture, food training institutions around the world provide training in the production of brine. These trainings usually include the basic production process of brine dishes, seasoning, decoration and plating of brine dishes. Trainees can learn traditional brine production skills through training, understand the characteristics of different regional brine, but also be able to develop innovative brine dishes.