(1) Seasonings and spices of brine
Make a pot of standard 12, 5 kg of salt water.
Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 100g chicken essence monosodium glutamate.
Seasoning: rhizoma kaempferiae 30g star anise 20g clove10g cardamom 50g fennel100g angelica dahurica 50g Cao Guo 50g vanilla 60g dried tangerine peel 30g cinnamon 80g POTAMOGETON 50g Senecio 30g citronella 40g lawn 50g dried Chili 50g.
Soup: chicken skeleton 3500g, bone 1500g.
Two. Red and white brine production
(1) put the chicken skeleton. Boil pig bones (crushed by hammer) in cold water until boiling, remove blood foam, wash them with clear water and add water.
Add ginger (minced) and shallots (keep the roots long), and after boiling, cook slowly with low fire, not with strong fire (with low fire)
Clear soup, boiled over high fire) proudly turned into brine soup for use.
(2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to Huang Shi, switch to low heat. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the foam changes from big to small, add a little cold water and stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden).
(3) If the spice is broken or the knife is changed (don't thin it, change it slightly, so as not to affect the effect), wrap it with spice and tie it. First, boil it in boiling water for 5 minutes, then take it out and put it into the brine soup. Add salt, appropriate amount of sugar and pepper, and simmer the brine.
Pre-embryo red halogen (white halogen is the same as the spice without sugar and pepper).
Matters needing attention in the production of red and white brine
Because brine is a cooking method with water as the heat conducting medium, there are basic technical requirements in the process of handling seasonings and spices, as well as in brine soup.
(A) master the amount of spices
The new halogen 12.5 kg, and the appropriate perfume is 600-700 g (300 g for 6 kg water, 3000 g for about 150 g).
Second, wrap the seasoning with clean gauze. Don't tie it too tightly, but loosen it a little. After the spices are wrapped, they should be soaked in boiling water for half an hour before they can be used. The purpose of playing chess is to remove gravel and reduce the taste of the medicine.
Third, the amount of sugar color.
The color of red halogen sugar should be added in stages to avoid damage to the soup color. Salted food should be golden yellow.
Fourth, boil the original soup
When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid washing the soup with a big fire.
5. Replace the sachet in time.
Because brine is marinated with certain raw materials, the fragrance in brine will gradually weaken, so it is not rich in spices.
At the same time, it is necessary to replace the sachet in time to maintain its rich fragrance.
6. Keep working hard.
The spices in brine will produce their own fragrance when dissolved in water, but the fragrance is different from the volatility and non-volatility of chess.
In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, and it will not be until it is considered that the fragrance of marinated raw materials has been satisfied.
Pickling can be carried out in the process of tasting, and the amount of seasoning should be recorded at any time, so as to increase or decrease various seasonings in time (this is not easy to master, but it will be easy to master as long as you do it often and have experience slowly).
Seventh, it is inseparable from the salty taste.
"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the raw materials for marinating should also have a bottom taste, because
The spices in brine can only produce five flavors, but they can't make the raw materials salty. So be sure to try the salty taste of brine every day to see if it is suitable and how much salt to add. Salty taste is suitable before pickling. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine to keep the brine mellow and salty all the time.
Ba Qin Tang Jia zhi
In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time.
There are two ways to add water.
Prepare a certain amount of raw juice brine in advance, and add it at the same time of marinating, so that the marinated raw materials can keep the chess fragrant, mellow and delicious.
The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because the fresh soup contains a lot of protein, it can turn the raw materials into bittern with rich flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste.
Avoid adding soy sauce to salt water.
The golden color in red brine is produced by sugar color, so it must not be replaced by soy sauce. The raw materials pickled in sugar color are golden yellow and not easy to turn black. However, the brine marinated in soy sauce will take a little longer to oxidize and its color will darken. The longer the time, the darker the color. Therefore, the raw materials pickled by some friends are black, not golden, which is the reason.
Ten is the boiled brine, which should be properly kept and should not be stirred.
Friends who do catering know this, so I won't say more. For example, in summer, if you stir frequently without cooking, it will breed bacteria and make the marinade sour and tasteless.
Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.
Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.
Preservation and storage of brine
The experience of our predecessors tells us that the longer the brine, the better, that is, adult brine (such as the brine in hotels, restaurants and restaurants is permanently preserved). Salt water should be properly kept to ensure that the salt water will not deteriorate for a long time and its quality will not be affected.
Therefore, we should pay attention to the preservation and storage of brine and avoid using iron drums and wood products. It should be replaced by earthenware, because the blank of earthenware is thick, which can avoid the influence of external heat, iron is easy to rust and wood products have peculiar smell.
There is a layer of oil slick on the brine, which protects the brine to a certain extent, but everything has duality, and too much oil slick will also destroy the brine. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the amount of oil slick should be appropriate, neither too much nor too little, so it is appropriate to have a thin layer of oil slick on salt water. If there is no oil slick, then
The fragrance is easy to volatilize, the brine is easy to deteriorate, and it is not easy to keep the constant temperature in the pot when marinating. There is too much oil slick, so the heat of the brine is not easy to dissipate and cool, and the hot air is trapped inside, which leads to the brine stinking, foaming and mildew after a long time.
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 preserving brine:
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. But the heat is not over yet, as the saying goes, seven mildew, eight rot and nine maggots, therefore,
Boil the salt water at least 2 or 3 times and put it 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.
Now teach you several special halogen products:
1. spiced beef
5 kg of first-class beef, replaced by about 500 g pieces, should be uniform, mainly sliced or the size you feel satisfied with. First of all,
Cooking wine, ginger, onion and Sichuan salt 1 hour.
Then put it into a cold water pot with appropriate amount of salt, slowly boil it over medium heat, remove the beef until it is not cooked, and then remove it and clean it with water. Then put it in the brine and marinate it slowly with a small fire (no fire is allowed, first, the brine volatilizes quickly, and second, the beef is not easy to cook and rake).
1 hour or so, take the pot out directly.
It is required to be golden in color, rich in five flavors, soft and delicious, and can be paired with assorted dishes and cold dishes.
Spiced goose intestines
The key is that goose intestines are not conducive to soaking in water because of sufficient water, so they must be marinated with salt water alone, and never put aside.
Marinate with brine soup pot to avoid affecting the quality of brine and easily causing brine deterioration.
First, wash the goose intestines and replace them with chopsticks. Use cooking wine and refined salt ginger slices for 10 minute, and use brine 50 alone.
0 grams or so, add a proper amount of salt monosodium glutamate and fresh soup, adjust the halogen flavor, and put the goose intestines into the halogen juice after the brine boils.
Stir with chopsticks for about 10 second, and then take out of the pot, mix or eat directly.
I believe that after reading it, everyone can have a detailed understanding of the configuration and use of brine. As long as you follow this method to make brine, I guarantee that you will be a master of Sichuan-style braised dishes when you go home. Please correct me if there are any mistakes in this information.
Spicy soup ingredients! ! ! (zt)
200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.
Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.