Raw materials of white salt water: 25,000 grams of water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, 35 grams of licorice, 20 grams of cinnamon, 6.5 grams of Amomum tsaoko, dried tangerine peel 10 grams, Jiang Sha tablets 10 grams, and star anise. C. 200g of rock sugar, 0/000g of refined salt/kloc-,25g of monosodium glutamate, 500g of carved wine, 50g of white soy sauce and 0/0g of Yaozhu/kloc-. Production: Put the pig spine, old hen and bonzi bone together in a cold water pot, boil, and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot. Features: light yellow in color, salty and slightly sweet in taste. Usage: Suitable for marinating pigeons, sausage heads, chicken feet and chicken elbow bones (2) Guilin rice noodles marinated ingredients: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, star anise, citronella, Amomum villosum each15g, fennel 25g, clove 5g, fragrant leaves and pepper each 65430g. Guilin bean curd 150g, salt 100g, Meiji chicken powder 250g, monosodium glutamate 100g, rock sugar 200g, soy sauce 100g and salad oil 500g. Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well. Features: bright red color and salty taste. Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs. Northern miso soup ingredients: salad oil 1500g. B 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. Onion1000g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia and cinnamon 75g each, poppy shell100g and clove 30g each. E 300g of cooking wine, 200g of soy sauce and 350g of light soy sauce. Production: 1, 500g salad oil is put into a wok, and when it is heated to 50%, add broken rock sugar and stir-fry for 4 minutes, then add sweet noodle sauce and stir-fry for 2 minutes, and then take it out for later use. 2. Add the remaining salad oil, stir-fry for 20 minutes at 50% heat, take it out and put it in a material bag. 3. Wash the beef leg bones, pig leg bones, old duck and old hen, cut them into pieces weighing 500g, simmer them in boiling water for 5 minutes, take them out and put them in a stainless steel barrel, add 25kg of clean water and boil them with strong fire, skim off the floating foam, add the fried materials in step 1 and step 2, cook them with low fire for 4 hours, and filter them from the fire. Features: purple color, salty and fresh. Uses: Suitable for marinating all kinds of meat products and bean products. Raw materials of preserved white brine: preserved chicken 2000g, preserved duck 2000g, pig bone and chicken bone 2000g, onion, ginger100g, star anise15g, tsaoko, cinnamon, pepper10g, dried pepper 30g and chicken essence 50g. 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. Brine formula (3) Raw materials: 250g scallion oil, 200g sesame oil, and clear water 15kg. 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, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 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, you should be careful to flavor it, and the taste should not be biased. Raw material C should not use too much citronella, because the spice tastes bitter after cooking, and 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, dried shrimps 1 kg, scallops 1 kg, and 2 ground fish, which are fragrant. 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, let it cool thoroughly, wrap it with gauze, and make a seasoning package. 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, Glycyrrhiza uralensis and Fennel, each 4g, Amomum cardamom, fragrant leaves10g, star anise 8g, cinnamon 2g, carrot, refined salt, celery, parsley, green pepper and Guangdong rice wine 50g, ginger and onion 20g, and David soy sauce 650. 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 Braised 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 Nanjiang, nutmeg 10 g, cardamom 10 g. Citronella 10g, Amomum villosum 10g, Angelica dahurica 10g, Cinnamomum cassia 10g, Cardamom 10g and Gecko: Meiji fresh soy sauce 1 bottle, fish sauce/. Cooking wine: coriander, shallot, onion, ginger, onion and celery. Output: 1. Boil the old duck gizzard, old hen, pig's elbow and pig's spine in a cold water pot. Remove the floating foam, put it in a stainless steel bucket, add clean water and boil for 10 hour, take out the raw materials and leave 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 distiller's grains, 20g curry sauce, 15g Pixian bean paste and soy sauce, 500g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar, 300g peanut oil and 75g sesame 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. When the peanut oil is boiled to 50% heat, all the C materials are put 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. The taste of Cao Chu brine: 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. Raw materials of red marinade: 20g star anise, 20g cinnamon, 50g dried tangerine peel, 8g clove, 20g kaempferia rhizome, 20g pepper, 20g fennel, 20g fragrant leaves, 20g galangal, 5g tsaoko, 5g licorice 15g, dried red pepper 100g and 6544 leeks. 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0. 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. Raw materials of Huangtang: Gardenia150g, Cinnamomum cassia100g, Kaempferia Kaempferiae 50g, Pepper 25g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g and celery/kloc. 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 juice raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 20g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, onion150g, 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 the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the 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 preparation: 1. The amount of spices, salt and soy sauce should be appropriate: there are too many spices, and 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 marinade 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. Pay attention to the following points in the preservation of marinade: 1. Skim off the oil slick and foam. 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. The new technology of making Sichuan-style brine 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 cannot 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, but it can be rich and frugal. Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects. Second, when pickling raw materials with palatable texture and rich taste, they can be raked evenly according to the texture of raw materials and the requirements of consumers for the taste of braised dishes, so that they can be soft and crisp ... The five spices in braised dishes are the most used flavor types in Sichuan cuisine, giving people the richest and most palatable taste, and any flavor type in the five spices can be increased or decreased according to their own preferences. The third fragrance is pleasant, moist but not greasy. Because a certain amount of spices with their own spicy flavor and aroma are added to the pot-stewed vegetables, the pot-stewed vegetables have a special aroma besides a mellow five-flavor feeling. 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 the marinated vegetables are heated, the protein in the raw materials will be denatured, and then dehydration will occur, which will weaken the hunger and moisture content of the marinated vegetables, thus increasing the storage period and preservation period of the 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 functions 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 are still fascinating. When we taste delicious pot-stewed dishes with chopsticks, we will be intoxicated by the peculiar flavor with a tangy smell and a long aftertaste, and will be full of praise for the delicious food on earth. May our Sichuan cuisine last forever and be fragrant in Wan Li. Next, let's talk about the classification of brine: firstly, brine is divided into two categories: red brine and white brine. 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. ) and white brine, but the food pickled without sugar is colorless or natural (white braised chicken, white braised tripe, pork tripe, etc. Characteristics of halogen: whether it is white halogen or red halogen, it basically belongs to the category of cooking, because it takes a little longer than cooking time and belongs to a separate cooking wool in Sichuan cuisine, so it is halogen. 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. Production technology of red and white brine (1) One pot standard of spices and spices for brine 12, 5 kg of brine seasoning: Sichuan salt 300 g of rock sugar 250 g of ginger 500 g of onion 300 g of cooking wine 100 g of chicken essence monosodium glutamate. Suitable seasoning: rhizoma kaempferiae 30g star anise 1 0g cardamom 50g fennel100g fragrant leaves100g angelica dahurica 50g tsaoko 50g vanilla 60g dried tangerine peel 30g cinnamon 80g citronella 40g grass 50g dried chili 50g soup base: 3500g chicken skeleton and 65438+ red and white halogen (made). 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. Rock sugar is processed first. This is the way to make salt water. It will be delicious with it.