Besides Shandong cuisine (Shandong), Sichuan cuisine (Sichuan), Jiangsu cuisine (Jiangsu) and Guangdong cuisine (Guangdong), there are also Zhejiang cuisine (Zhejiang), Fujian cuisine (Fujian), Anhui cuisine (Anhui), Hunan cuisine (Hunan), Beijing cuisine (Beijing) and Shanghai cuisine (Shanghai), depending on what you cook. Guests feel that Cantonese cuisine is more troublesome, with more materials, and the materials used in Lushui are also a lot of problems: Ladies and gentlemen, I am playing a game. The more materials I need, the higher my cooking experience. I would like to ask which dish needs more materials like the Buddha jumping wall? Answer: Brine is a common seasoning for China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Brine is widely used, whether it is all kinds of meat, eggs or tofu. All of them can be decocted with salt water: star anise, cinnamon 25g, fennel 15g, licorice 15g, manna 10g, pepper 3-5g, Amomum villosum 20g, Amomum tsaoko 5g and clove 15g. 150g Shaoxing wine 100g rock sugar 350-500g monosodium glutamate 15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bag 2 binary blends 1 Mix star anise, cinnamon, fennel, licorice, Anemarrhena rhizome and fermented grains. Onions must be washed and rooted. First, put a large piece of rock sugar on the fire and bake it, then break it gently on the chopping block, then put it in a pot with refined oil, stir-fry it to dark red with low fire, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color. 3 Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine. Third, the problem that needs attention 1 When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. The brine prepared by traditional methods usually does not contain monosodium glutamate, but because most fresh brine lacks umami flavor, and people seem to have higher and higher requirements for umami flavor in recent years, monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. In general, tender sugar color should be added to brine, so as to make brine sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water. Clove contains eugenol, which has a strong taste, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years. More than 6 bittern formulas are added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine. Second, the use and preservation of brine-the use of brine 1 All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be boiled directly, which will lead to a sharp decrease in brine, which will lead to the salty taste of dishes. A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason. Fresh and fragrant ingredients such as pork, chicken, duck, goose and rabbit should be separated from various animals such as beef, mutton and fat sausage to ensure the quality of brine and stew. 4 In the process of use, always check the color, fragrance, salt content of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say. Preservation of Brine 1 Brine will leave a small amount of residue of raw materials or spices after being used for a period of time, which needs to be filtered to ensure the quality of brine. After salt water is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to boiling brine. This is to use protein's adsorption and solidification to absorb the impurities in the brine, so as to make the brine clear. If you are particular, use lean meat to "clean" brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine. The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin layer of "oil surface" on the surface of salt water. Otherwise, too much grease will easily lead to brine deterioration and fat oxidation deterioration. When not in use, the salt water should be boiled and put into the enamel bucket to cool naturally, and do not shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage. The above is just the author's experience in making Sichuan-style brine. However, cooking is a changing subject, and readers should flexibly master the raw materials and preparation methods of Sichuan-style brine according to specific conditions in order to prepare satisfactory brine. The ingredients of Chaoshan brine are: cinnamon, star anise, licorice, fragrant mango, clove, dried tangerine peel, southern ginger, garlic, superior soy sauce, red soy sauce, cooking wine, coriander head, onion, sugar, monosodium glutamate, refined salt, pepper, Siraitia grosvenorii and other Sichuan flavors: star anise, cinnamon, fennel and licorice.