Key points for making marinade Reminder: Reused brine tastes better, but the taste of the first marinade may not be good. ★When boiling brine, be sure to turn to low heat after boiling. ★After the raw materials are marinated and taken out, boil the brine again to prevent the brine from going bad. ★Every time you braise meat, add an appropriate amount of seasoning. ★In about ten days, new medicinal materials should be replaced. ★For ingredients that are easy to cook, such as tripe, tofu, and eggs, the brine should be poured out separately. ★After each use of the brine, do not close the lid immediately when it is boiled and cooled, because that will cause the cooling water on the lid to flow back into the brine, causing it to deteriorate. ★The brine pot should be placed in a ventilated place. Storage: Braised dishes can be kept in the refrigerator and topped with marinade when eating. It’s best to eat it with some sauce. How to make the sauce: Cut the garlic into puree, add chili sauce, vinegar, and sugar and stir. Taste: These braised dishes have different flavors. Raw brine and cooked brine have a salty and umami flavor, and appear to have a certain brine color on the surface; dishes made from red brine are sauce-red, with a hint of sweetness and salty taste; white brine is white and salty. In addition, marinade is a cooking method of hot cold dishes in which the raw materials are boiled in prepared marinade to increase the aroma and color of the food. Whether it is the most common eggs or tofu, or goose, chicken, duck, or even various meats, they can become more fragrant and pleasant after brine processing. There are different varieties and flavors of "braised" dishes in many places across the country. However, the tastes are different, and the cooking methods and "appearances" have gradually evolved to be different. For example, Guangdong's "brine", Anhui's "braised vegetables", Shanghai's "bad goods", Jiangsu and Zhejiang's "pickles", etc... In the hot summer season, many people's appetites are undergoing subtle changes. Perhaps a simple plate of brine dishes It can add some refreshing interest to your dining table. Guangdong brine production can be divided into four major categories. The first type is Chaozhou-style brine "raw brine", which is suitable for frozen crabs, geese, etc.; the second type is white brine "soaking", and the raw materials are usually chicken feet and smoked hooves; the third type is Cantonese-style brine " "Cooked brine", the raw materials can be large intestine, golden tripe; the fourth category is soy sauce chicken brine "red brine", the finished dishes include rose oil chicken, soy sauce yellow breast chicken, etc. Cooked brine and red brine require very high cooking skills and are generally not suitable for home production. The methods of raw brine and white brine are relatively simple. Teochew style "raw brine" juice 1 Ingredients: 6 pounds of water, 5 grams of grass fruit and cardamom, 75 grams of MSG, 175 grams of salt, light soy sauce, licorice, Luo Han Guo, Shaoxing wine, soup bones, cinnamon, Sichuan peppercorns, rose water, Galangal, cloves, rock sugar, fish sauce, lemongrass, cumin, sugar, chicken fat, star anise, tangerine peel, nutmeg, sand ginger, bay leaves, green onions, ginger, appropriate amount of garlic, celery, shallots, some chicken . Method: Wrap all the spices in gauze bags or special containers, add seasonings, bring to a boil over high heat and then simmer over low heat for a few hours. 2 Ingredients: 10 grams each of cinnamon, star anise, fennel, grass fruit, and tangerine peel, 10 pounds of chicken broth or bone broth, 100 grams of salt, garlic, ginger, and a little MSG. Method: Clap the garlic, chop the ginger, and fry until fragrant. Saute the medicinal materials in a pot until fragrant, put them into a gauze bag together with garlic and ginger, and put the material bag into the soup and simmer. -Brine goose 1. The goose should be cooked in a casserole with other medicinal materials at the same time; 2. MSG should be added when the pot is about to start; 3. After the fire is boiled, simmer over medium heat; 4. Goose wings and goose feet only need After simmering for half an hour, you can cut it out and put it aside. Put the goose intestines into the brine and boil immediately. Taste: After marinating, the fishy smell of the goose is removed. The goose meat is plump and soft and tender. There is an aftertaste after eating. It is best to drink some wine while eating. -Brined tofu 1. Use home-made white tofu and fry until golden brown; 2. Put the fried tofu in a boiling brine pot over low heat for about 10 minutes. It will become brittle after a long time; 3. Soy products are best Don't cook it directly in a big pot. Pour out some brine and cook it in a small pot. Taste: The outer skin of the tofu is burnt but not crispy, and it is tough. The inside of the tofu is very tender and smooth, and it tastes like it has just been ordered. -Brine eggs 1. Boil the eggs and remove the shells before putting them into the brine. Take them out as soon as the skin turns color; 2. After the brine is boiled, lower the heat and put the eggs in. Be careful not to cook them for too long or The fire is too high, otherwise it will break. Taste: After cutting the eggs, you will find that even the yolk has turned into the color of brine, and the brine has a rich aroma. Braised eggs are best eaten with garlic paste, vinegar and other seasonings, or with vegetables. White braised duck neck "duck neck" and other foods that are quite popular in Wuhan and Beijing are very similar to Guangdong's brine, but the ingredients used are quite different. Ingredients: star anise, cinnamon, angelica dahurica, fried cardamom, grass fruit, licorice, bay leaf, galangal, chili pepper, salt, red rice, onion, garlic, appropriate amount of MSG, chicken soup or pork bone soup, duck neck. Explanation: Adding Angelica dahurica is to remove the fishy smell, but don’t add too much, as it will easily become bitter. Galangal has a sweet taste, removes greasiness, and can control the bitterness of Angelica dahurica. Licorice can reduce fire and neutralize some odors, but it can be left out. If the cooked duck neck has a strong medicinal smell, you need to reduce the amount of ingredients. If it is not fragrant enough, you need to increase the amount. Method: Put the duck neck in chicken soup or pork bone soup and bring to a boil over medium heat. Add the medicinal materials and condiments, bring to a boil over high heat, and finally simmer over low heat for 20 minutes. Turn off the heat and let cool.

Taste: A well-done duck neck should have no peculiar smell to the duck meat, and the marinade should penetrate into the innermost duck meat. White Braised Chicken Feet Ingredients: 10 pounds of water, some salt, 2 taels of rock sugar, 2 taels of MSG, 2 strawberries, 3 star anise, 5 bay leaves, 2 cloves, and 2 cardamom. Ingredients: 10 pounds of chicken feet Method: 1. Boil the water first, put the ingredients in and boil again, then turn off the heat; 2. Put the chicken feet in water and boil for 5 minutes, take them out and soak them in hot water for 20 minutes. After soaking the chicken feet, take them out again and rinse them with cold water. After rinsing, boil them in water until the skin of the chicken feet is crispy. Soak them in the white brine prepared in the first step for 6 hours before eating. Taste: The white braised chicken feet are soft, tender and fragrant. You can drink some wine while eating.