Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper are washed and wrapped with gauze and Qichengbao spice. 2. Wash dried chicken, bacon, dried duck, pig bones and chicken bones, blanch them in boiling water for 5 minutes, skim off the floating foam, then wash them, put them in a stainless steel bucket, add 25 kilograms of clear water, cook them on low fire for 5 hours, then add spice bags, chicken essence, monosodium glutamate, pepper and white sugar to taste and filter.

Features: light yellow in color and rich in bacon flavor.

Usage: Suitable for curing all kinds of meat products.

Saline formula (3)

Ingredients: onion oil 250g, sesame oil 200g, water15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Folium Cinnamomi Japonici, Fructus Zanthoxyli and Fructus Foeniculi each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Semen Myristicae each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, and 5g clove and citronella each.

8 grams of Rhizoma Kaempferiae and 8 grams of Fructus Amomi each. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Preparation: put 1 and b in boiling water for 10 min, then take out, put it in 15 kg of clean water, then turn to low fire, boil continuously for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance.

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and Flos Magnoliae. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, and then filter residue to leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, shrimp skin 1 kg, scallop 1 kg, 2 ground fish and spices. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce.

Output: 1. Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, cool it thoroughly, wrap it with gauze, and make a seasoning bag. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Seafood brine

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili each 5g, angelica sinensis, licorice and fennel each 4g, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, coriander, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

3 grams of Jia marinated sauce, 15 grams of fragrant gravy, 5 grams of chicken juice, 20 grams of super soup king.

Output: 1. Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Geranii, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi and dried Capsici Fructus, air drying, and wrapping with gauze to make seasoning package. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all kept. 3. Put 20kg of clear water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, bittern, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil with low fire, cover and cook for half an hour, and then cool and filter.

Features: reddish brown in color, salty, slightly sweet and slightly spicy.

Usage: Suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clams, crabs, etc.

Note: 1. When cultivating seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. It is not easy to marinate seafood raw materials with brine for too long to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, wash the internal organs and silt, soak them in water, put them into a halogen pot, leave the pot immediately after getting angry and boiling, let them cool, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. 4. Because of the strong smell of seafood, this kind of brine should not be used repeatedly for a long time. After using it twice, it should be replaced with new brine.

Production/Beijing Wangpu

Chaozhou bittern

Soup: 3 old hens, 2 old ducks, pig foreelbow 10 kg, boiled spine 10 kg, water 100 kg.

Spices: 20g of Alpinia officinarum, 50g of Alpinia officinarum, 0/0g of nutmeg/kloc, 0/0g of cardamom/kloc, 0/0g of fragrant leaves/kloc, 0/0g of fennel/kloc, 0/0g of tsaoko/kloc, 3 of Siraitia grosvenorii, and 0/0g of citronella.

Seasoning: Meiji fresh soy sauce 1 bottle, fish sauce 1 bottle, Guangdong rice wine 1 bottle, 2 bottles of pepper wine, osmanthus juice 1 bottle, rice wine 1 bottle, rose wine, sliced sugar (or rock candy) 50g, chicken powder and monosodium glutamate. Cooking wine: coriander, leek, onion, ginger, onion and celery.

Production: 1, old duck gizzard, old hen, pork elbow and pork spine are put into a cold water pot to boil, and the floating foam is skimmed and put into a stainless steel barrel. After the water is boiled, it is changed to low fire 10 hour, and the raw materials are taken out to keep the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and cook for 3 hours on low heat. Add seasoning, Guangdong rice wine, rice wine, soy sauce, etc. Stir-fry coriander, onion, ginger, celery, banana and onion and pour them into a bucket.

Features: Strong fragrance.

Usage: Suitable for pickling chicken wings, pork elbows, fat intestines and goose heads.

Taste: salty, sweet and dry.

Raw materials: Illicium verum, Alpinia officinarum, Amomum Tsaoko and Pericarpium Citri Tangerinae each 25g, Cinnamomum cassia and Codonopsis pilosula each 15g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Momordica grosvenorii 1, 2 geckos, 5g cloves, 40g black pepper granules, etc. 1 bottle of b-pillar Hou sauce, 400g oyster sauce, 50g fish sauce, 250g fermented grains, 20g curry sauce,15g Pixian bean paste, one bottle of soy sauce, 50g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar and 300g peanut oil. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000 grams of old hen, old hemp duck and Jinhua ham 1500 grams, 2000 grams of leg bones and muscles, 750 grams of wild soft-shelled turtle, and 50 kilograms of clear water.

Production: wash the materials 1 and d, put them in slightly boiled water 10 minute, then take them out, rinse them off, control the water, put them in 50 kilograms of clean water, boil them with strong fire to skim off the floating foam, turn to medium heat 10 hour, then filter to keep the soup, and put them in a halogen pot. 2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it tightly and put it in a halogen pot for 30 minutes. 3. put peanut oil in the pot and burn it to 5.

When it gets hot, put all the C materials into the halogen pot. Add material b and simmer for 20 minutes.

Features: bright red color and rich fragrance.

Usage: Suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc.

Caochu bittern

Taste type: salty, fresh and mellow, with rich five flavors.

Raw materials: 50 kg of water, old hen, old duck, pork belly1500g, pig bone 2000g, chicken claw bone1000g. B Redmi 100g, monosodium glutamate and cooking wine 200g, broken rock sugar 500g, Zigong well salt, ginger and chicken oil. C 50 grams of pepper and fennel, 30 grams of star anise, kaempferia kaempferia, cinnamon, dried ginger, Amomum tsaoko, fragrant fruit and fragrant leaves, 20 grams of clove, Cao Ling and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper.

Production: 1, material a is washed, boiled in boiling water, skimmed off the floating foam, fished out and put in a big soup bucket filled with 50kg of water, boiled for12hr with strong fire, and filtered to remove the residue. 2. The broken rock sugar in the material B is boiled to a sugar color with low fire, the Redmi is wrapped with gauze, the ginger is cut into small pieces, the cervical salt is fried with low fire, and then the material B is put into a big soup bucket for coloring and seasoning. 3. Stir-fry material C with low fire, take it out of the pot, crush it with a pulverizer, put it in a cloth bag, tie it tightly, put it in a big soup bucket and simmer for 8 hours.

Features: reddish in color and outstanding in aroma.

Marinated vegetables, such as braised chicken, stewed duck, stewed pork belly, dried bean curd, stewed eggs, etc., are cooked or soaked in marinade prepared in advance. Although these braised dishes are different in color, including red, yellow and white, their sweet characteristics make consumers never tire of eating them. However, the high price of braised vegetables, especially braised poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinade or prepare marinade to make marinade, but the marinated products are all black and red, and it is impossible to make the hotel's yellow and white marinade. The reason, experts say, is that the secret of blending red, yellow and white gravy is not well mastered. Therefore, this issue introduces the production method of red, yellow and white halogen.

The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

Red marinade

Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0/5g of licorice/kloc-,0/00g of dried red pepper/kloc-and 65438 of leek.

Methods: ① Chop tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into coarse pieces, tie leek, pat ginger loose with a knife, and cut dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly. ③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

Yellow marinade

Raw materials: gardenia150g, geranium100g, rhizoma kaempferiae 50g, pepper 25g, galangal 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery/kloc-0.

Methods: ① Split Gardenia with a knife, tie celery into knots, and pat ginger loose with a knife. ② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly. ③ Put seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well. White gravy

Raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, leek150g, ginger150g, water wine1000g, white soy sauce/kloc-0.

Method: ① Tie up the chives and pat the ginger loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly. ② Put seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup together.

Put it in a halogen pot and mix well. This formula is suitable for marinating10 ~12kg of fresh raw materials (the amount of seasonings can be reduced according to the family proportion).

Three secrets of marinade making

First, the amount of spices, salt and soy sauce should be appropriate: too much spices, the finished product has a strong taste and a dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough.

Second, the choice of raw materials: do not use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use easily faded spices.

Third, don't boil the marinade in advance: the marinade should be cooked now, which can avoid the aromatic smell in the seasoning from evaporating in vain and save fuel and time.

Preservation of pickled juice

The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

The following points should be paid attention to in the preservation of marinade:

1, skim off the oil slick and foam oil slick. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once.

Note: Use old bittern, but you don't have to use bone soup to prepare bittern. You can use water or oil.

New technology for making Sichuan-style brine

New technology for making Sichuan-style brine

Sichuan-style stew has been recognized by the masses since its formation, and it has been enduring for a long time because of its advantages that other cooking methods can't achieve. Pot-stewed vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Because the requirements of braised dishes are better than other hot dishes, they are warmly sought after by many friends, especially some housewives who can't cook. His characteristics are very obvious.

First, it is convenient to obtain materials, which can enrich and economize.

Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects.

Secondly, the texture is palatable and the taste is rich.

When marinating raw materials, you can rake them according to the texture of raw materials and consumers' requirements for the taste of marinated vegetables, which is soft and crisp ... The five spices in marinated vegetables are the most used flavor types in Sichuan cuisine, giving people the richest and most palatable taste, and any flavor type of five spices can be increased or decreased according to your own preferences.

The third fragrance is pleasant, moist and not greasy.

Because a certain amount of spices with their own spicy flavor and aroma are added to the stew, the stew has a special aroma in addition to its mellow five flavors. These aromas can refresh the mind, so when you taste braised dishes, you can not only achieve a good taste, but also produce a good sense of smell, which is a good wine to accompany.

Fourth, it is easy to carry and keep.

When marinating dishes, protein in raw materials will be denatured by heating, and then dehydrated, which will weaken the hunger and moisture content of marinated raw materials, thus increasing the storage period and preservation period of raw materials. Pickled raw materials are easy to carry and are the first choice for travel.

Fifth, increase appetite and benefit nutrition.

There are many raw materials for marinating, including meat and vegetables. Most of the marinated condiments have the effects of appetizing, strengthening the body, promoting digestion and resolving stagnation. Therefore, the use of pickled raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and stimulating appetite. Sichuan-style pot-stewed dishes are one of the important parts of Sichuan cuisine culture, and they have been inextricably linked with the masses since they came out. After thousands of years of history, they still have charm. When we hold chopsticks to taste delicious pot-stewed dishes, we will be intoxicated by the unique flavor that smells fragrant and lasts for a long time, and we will make the world so delicious and full of praise.

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. ), and the food pickled without sugar is colorless or natural (braised chicken, 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 separate cooking and exists in Sichuan cuisine. Therefore, pot-stewed vegetables are one of the cooking methods of Sichuan cuisine. It is the most widely used method of Sichuan cold dishes. A variety of seasonings and spices are added to make brine, and the raw materials are roughly processed into marinated vegetables, which are suitable for meat, poultry game, aquatic products, vegetables, bean products and other raw materials. Sichuan-style braised dishes are the process of making Sichuan-style hot dishes and cold dishes with red and white braised foods, which is suitable for cooking in families, restaurants and restaurants. Production technology and matters needing attention of red and white brine

One. Production technology of red and white brine

(1) Seasonings and spices of brine

Make a pot of standard 12, 5 kg of salt water.

Seasoning: 300 grams of Sichuan salt.

250g of rock sugar, 500g of ginger, 300g of onion, 300g of cooking wine, chicken essence and monosodium glutamate 100g, and appropriate amount of spices: 30g of kaempferia galangal, 20g of star anise, 50g of cardamom 10g, 20g of fennel.

Fragrant leaves 100g Angelica dahurica 50g Amomum tsaoko 50g herb 60g tangerine peel 30g cinnamon 80g spike 50g Senecio scandens 30g citronella 40g lawn 50g dried pepper 50g.

Soup: chicken skeleton 3500g, bone 1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil the pig bone (crushed by hammer) in cold water until it boils, remove the blood foam, wash it with clear water, add water, add ginger (crushed) and onion (keep the root full length), cook it slowly with low fire after boiling, and don't proudly make a marinated soup with strong fire (small fire clear soup, strong fire thick soup) for later use.

(2) Sugar-colored frying method: frying with oil. First, process the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry the sugar slowly over medium heat. When the sugar turns from white to Huang Shi, it is changed to a small fire, and the sugar oil turns yellow and bubbles. Take it out of the fire and continue frying (this time is certain,

Pot-stewed vegetables are hot and cold dishes, which are famous for their bright color, mellow meat flavor, wide range of materials, variety, simple production and easy preservation. This is made of brine. Whether it is red brine or white brine, their modulation is inseparable from seasoning. Due to the ever-changing processes such as blending, addition, subtraction and processing, the fragrance of brine also has its own characteristics. Here I dedicate the secret recipe of brine to the vast number of cooking lovers:

1. Material:

Seasoning: star anise 60g, cinnamon 50g, hay 45g, dried tangerine peel 50g, fresh ginger 200g, citronella 75g, gecko 1 pair, clove 10g, Amomum tsaoko 30g, fennel 35g, pepper 25g, American ginseng 30g and codonopsis pilosula 65438.

[Available in Chinese medicine shops] 25 grams, 4 Siraitia grosvenorii, 20 grams of Lycium barbarum, 50 grams of red dates, 0/00 grams of dried onions/kloc, and 30 grams of ginger. Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper.

Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g.

Two methods:

1- Old hen, the old crow is used to clean the internal organs of chickens and ducks for other purposes. Bones are broken, put them into the soup pot together, and then add the broken longan and add about 20kg of water: after the fire is boiled, skim off the floating foam, cook a pot of original soup with medium fire, and take out the old hen, ducks and bongs for later use.

2- Pour the stock soup into the pot, then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shellfish and medlar in gauze, put them into the pot, and then add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates, dried onions and medlar.

3- First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, stir-fry with melted lard in a frying pan, pour them into the halogen pot, then light the halogen pot and directly pickle the raw materials in the pot.

Guilin rice noodles brine formula raw materials; Pig's head bone and cow's bone are 4000 grams each. 20g of Amomum Tsaoko, 20g of Cinnamomum cassia, 20g of Glycyrrhiza uralensis Fisch, 0g of star anise 1 5g, 0g of ginger15g, 0g of Amomum villosum1g, fennel, honeysuckle, 20g of Zanthoxylum bungeanum, 20g of fragrant fruit, 0g of fragrant leaves and Zanthoxylum bungeanum10g, two of Siraitia grosvenorii, and honeysuckle. Practice; (1) Wash the bones of pigs and cows, boil them in boiling water for 10 minutes, take them out, put them in a stainless steel bucket, and add clean water 1. Cook 5 kg on high fire, stew for 5 hours on low fire, and filter to keep soup. (2) Add salad oil to the pot, heat it to 50%, add spices, beans and dried peppers, stir-fry for 15 minutes, take out the spices, wrap them with gauze and 70% packets of spices, and put them in the soup for 2 hours. (3) Leave 30 grams of oil in the pot, heat the fermented bean curd to 50% and stir-fry it for two minutes with low fire, add salt, monosodium glutamate, chicken essence, rock sugar and soy sauce, boil it with low fire, and pour it into a stainless steel bucket and mix well. Characteristics; The color is red. It tastes salty and delicious. Prompt; This is a special brine for Guilin rice noodles, which can not be used to pickle chickens and ducks, but can be used to pickle beef, pork, donkey meat, horse meat and internal organs.

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