1, bean products: marinated dried chicken, vegetarian chicken, marinated bean curd, marinated thousand rolls, etc.

2. Marinated kelp, marinated gluten, marinated baked bran, marinated eggs, etc. ;

3. Halogenated potatoes, halogen lotus roots, halogen bamboo shoots, halogen corn, halogen peanuts, halogen edamame, halogen mushrooms, etc.

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.

classify

Pot-stewed vegetables are one of the important parts of Sichuan cuisine culture. Since it came out, it has been inextricably linked with the masses. After thousands of years of history, it still has its charm. When we hold chopsticks to taste delicious pot-stewed vegetables, we will be intoxicated by the unique fragrance, which is so rich and long that it will make the world so delicious and full of praise. May our Sichuan cuisine last forever and be fragrant in Wan Li.

Next, we will talk about the classification of salt water:

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, with rich five flavors (the flavors and fragrances used are basically the same).

Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. ).

White brine, without sugar, colorless or natural (white braised chicken, white braised belly, pork belly, etc. ).

deposit

Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag. Pay attention to the following points when saving:

1 .. The brine must be boiled when used, and the excess oil slick on it must be removed, then the foam is washed, and the precipitate is filtered with gauze to keep the brine clean.

2. To preserve the old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation and temperature regulation) to ensure the quality of brine and brine products.

3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.

4. The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. Therefore, the brine must be cooked twice a day (once in the morning and once in the afternoon, and it must be timed).

Although the temperature drops gradually in autumn. However, the summer heat has not passed, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, the brine should be boiled at least 2 to 3 times and put in a fixed place.

6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.

7. Brine must be boiled and preserved after food curing. If the brine becomes more and more bitter, it must be mixed with chicken blood (one chicken blood plus 1 kg water), poured into the brine, stirred and swirled. After standing, boil it and filter it with gauze to remove impurities.

8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be stored in a dark, ventilated, flat, dry and collision-free environment for better preservation.

9. Refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the storage of brine. Bitter can be stored in the refrigerator. The specific method is to boil salt water, filter impurities with gauze, then boil it, let it stand and cool, seal it with plastic wrap, and store it in the refrigerator.

10. The brine in the restaurant must be kept by special personnel, 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 brine flavor. Even the brine at home should be checked regularly to avoid deterioration.