Its fragrance type is basically the same, belonging to the compound fragrance type, salty and fresh, and rich in five flavors (the fragrance raw materials and spices 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. )
Characteristics of halogen: whether it is white or red, it basically belongs to the category of cooking. Because it takes a little longer than cooking, it belongs to cooking alone and exists in Sichuan cuisine, so braised dishes are a cooking method of Sichuan cuisine. Is it the most widely used cold dish in Sichuan cuisine?
Method. Add a variety of seasonings and spices to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat and poultry game.
Raw materials such as aquatic products, vegetables and bean products, Sichuan-style pot-stewed dishes are Sichuan-style hot dishes made of red and white pot-stewed dishes.
The technology of cold dishes is suitable for cooking in families, restaurants and restaurants. ?