China's brine has a long history, a wide variety of different flavors, has been its unique form in the continuous transcendence and development, in the Cantonese cuisine, Hui cuisine, Sichuan cuisine have a very great influence, and regardless of the city and countryside, look at the restaurant, street side alleys can be seen everywhere.
Preparation
Matters that should be noted when preparing marinade.
1 ① spices, salt, soy sauce dosage should be appropriate: too much spice, into the dish taste of medicine, color and lustre black; spice is too little, into the dish aroma is not enough. Too much salt, in addition to the taste of the dishes "dead salty", will make the dishes tight, shriveled; salt is too little, into the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product color black ugly; soy sauce is too little, the taste is not fresh.
② selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful condiments, do not use easy to fade spices.
3 marinade should not be boiled beforehand, should now be prepared for use, so as to avoid the aromatic flavor of the condiments evaporate in vain, but also to save fuel and time.
Halogen pre-processing
1⒈ cleaning process. Animal raw materials in the slaughter treatment, must be removed from the remaining hair and dirt. Intestine and belly should be salt, starch scratch clean. Tongue, belly should also be slightly scalded with boiling water, scrape off the white membrane with a knife.
Peak preliminary knife processing. Meat into 250 ~ 1000 grams of blocks; intestines into 45 ~ 60 centimeters long section; liver into 500 ~ 600 grams of blocks; tripe into 1000 grams of blocks; other offal is not to change the knife. Poultry and dried bean curd, etc. do not need to re-knife.
Blanching. Where the need to brine animal raw materials, should be blanched first before being used for brine. Otherwise, the raw materials in the bad taste, blood stains will be mixed into the brine, so that the brine taste bad, porridge, and very easy to fermentation blistering and deterioration, difficult to preserve. Raw materials without blanching and directly into the brine pot to make out of the dishes, the surface with blood foam, the appearance is not beautiful, the taste is very bad.
Blanching treatment is to put the raw materials into the pot of water, blanch to break the raw, pull out, wash with water to remove the dirt foam. If the raw material odor is large, you can add onion knots, ginger pieces, cooking wine, etc. in the pot as appropriate.
Making of brine
1. Chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water, put ginger (pat broken), green onion (stay root full length), after boiling, should be simmered slowly over a small fire, can not be used with a fierce fire (simmered over a small fire is a clear broth, simmered over a fierce fire for the broth) simmered brine broth to be used.
Sugar color frying method: frying with oil. Ice sugar first processed into a fine powder, put a little oil in the pot, under the powdered sugar, stir-fry slowly over medium heat, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir-fry (this time must be fast, otherwise it is easy to become bitter, to master, you can try a few more times), and then on the fire, from yellow to dark brown. From large bubbles into small bubbles, add a little boiling water, and then stir fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, golden color)
Spice pat broken or change the knife (must not get fine, slightly changed, so as not to affect the effect) with a spice bag bag good knot. First alone with boiling water for 5 minutes, fished out into the brine soup inside, add salt and the right amount of sugar color, chili peppers, with medium-low heat to cook out the aroma, made of brine initial embryo red brine (white brine do not put chili peppers and sugar color, other and spices are the same).
Pearly notes in the process of making red and white brine
Since brine is a cooking method using a water-conducting medium, it is in the process of dealing with seasonings and spices, as well as brine soup in the basic technical requirements.
Get a good grasp of the amount of spices
New brine 12.5 kg, with 600-700 grams of spices appropriate (6 kg of water with 300 grams, 3000 grams with about 150 grams)
Bag of spices spices should be clean gauze bag tied up, it should not be tied up too tightly, there should be a slight loosening. Spice bag wrapped and tied, should be soaked in boiling water for half an hour, and then use, make chess purpose is to go to the grit and reduce the medicinal flavor.
3 sugar color dosage
Red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow is appropriate.
Sunglassed soup
When simmering the soup with chicken bones and pig bones, the fire should be low, avoiding high fire to wash the soup.
Be careful to replace the spice bags
As the flavor of the brine will gradually diminish after the brine has been made with certain ingredients, it is important to replace the spice bags when the spices are no longer strong enough to keep the flavor strong at all times.
Choice constantly try
The spices in the brine after water solubility, will produce their own fragrance, but the fragrance is chess volatile and non-volatile differences, in order to make the spices benefit from, we must constantly try to brine fragrance, to be thought to have been in line with the brine raw materials after the aroma, can be brined. In the process of taste test should be made at any time to record the amount of spices put in order to increase or decrease a variety of spices in a timely manner (it is not easy to grasp, but as long as you often do, slowly experienced, it is good to grasp).
Borrow can not be separated from the salty
"Salt is the basis of all flavors", that is to say that any Sichuan cuisine must have a certain taste, brining raw materials is the same, because the spices in the brine can only produce five flavors of taste, but can not make the raw material to produce salty, therefore, every day to put the raw materials must be tried to brine salty, to see if it is suitable for the salty, how much salty poorly add how much salt, only after the salt taste is suitable for the brining of the water. Salt flavor is appropriate before brining. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that the brine always maintain the taste of mellow salty flavor.
Adding the broth regularly
During the brining process, the steam produced by the boiling of the brine gradually reduces the brine, which needs to be rehydrated in time, and there are two ways of adding water.
One is to prepare a certain amount of the original brine, brining side to join, so that the brine can maintain the raw materials of the chess five flavor is mellow and delicious.
The second is to boil a good fresh broth beforehand, in the brine before adding the original brine, a little proud before brining the raw materials. Because of the fresh soup contains a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining raw materials, which will weaken the flavor, fresh and salty.
⒐卤水忌加入酱油
红卤中的金黄色是*糖色来产生的，千万不能以酱油来代替，加糖色卤制的原料色泽金黄，不易变黑，而加入酱油的卤水，时间稍长，经氧化后便会使色泽发黑发暗，时间越长，色泽越黑越深，所以，有的朋友卤制的原料是黑色的不是金黄色，所以，有的朋友卤制的原料是黑色的不是金黄色，就是那道理。 That is the reason.
Sneakers is boiled brine, should be properly stored, should not be stirred
This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not boil, will breed bacteria, and make the marinade acidic and tasteless.
The marinade should add a certain amount of chicken essence and monosodium glutamate
Because of the people's requirements for fresh flavor are relatively high, there is also the main ingredient of monosodium glutamate, but monosodium glutamate can only be decomposed into pyroglutamic acid monosodium glutamate at 160C, so adding monosodium glutamate in the marinade will not have any impact on the human body, so please do not worry about joining.
Brine storage
1, brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, as a way to ensure the quality of brine.
2, brine after repeated use of soup will become thicker, although filtered, but also need to "clean", that is, with clean animal blood mixed with water, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucked out the impurities in the brine to make the brine clear, and some of the lean meat mushrooms brine to "clean". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.
3, brine in the floating oil should be often played off, the best brine surface only retain a thin layer of "oil face". Otherwise, too much fat, easy to make brine spoilage? Fat oxidation due to deterioration.
4, brine when not in use, should be boiled into the enameled barrel, so that it naturally cooled, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term when not in use, should also be taken out of the cold storage from time to time to boil, cooled and then put into storage.
Classification
Brine is one of the important parts of the Sichuan food culture, since its inception, it will be connected with the masses of the inexplicable, it is in the Kingdom of Sichuan cuisine, after thousands of years of history, and still remains a charm, when we lift the chopsticks to taste that tasty brine, but it will be so aromatic, long aroma and flavor of the peculiar flavor of the intoxication, it will be the world has such a Delicious and praise, may our Sichuan cuisine rhyme forever, fragrant ladybird miles.
Next we talk about the classification of brine:
The brine is divided into two categories: red brine and white brine. The flavor pattern is basically the same, is a composite flavor type, taste salty and fresh, with a strong five flavors (used flavor, spices are basically the same).
Red halogen, plus sugar color halogenated food was golden yellow (brown, such as marinated beef, golden yellow, such as marinated fat intestines, etc.)
White halogen, without sugar color halogenated food was colorless or color (white marinated chicken, white marinated tripe, pork belly, etc.)
Common marinade
Halogenated chicken claws
juice and taste thick, oil and slag
raw materials: chicken claws 500g, Liao Spare Ribs marinade 1 package
Method:
⒈ chicken claws clean, cut off the nails, put into boiling water for 2 minutes in addition to blood, and then fished out of cold water, dry.
Peak pot add water (no chicken claws can be), pour Liao ribs marinade, chicken claws poured into the marinade. Close the lid and cook until the chicken claws are cooked through (chopsticks easily through the chicken claws can be).
3. Turn off the heat and let the chicken claws soak in the brine for 1 hour to fully flavor.
Tips
If there are children who like to eat spicy shoes, you can put some dried chili peppers and peppercorns and so on. You can also play by yourself.
Weird Flavor Chicken Shreds
The color is golden red, the meat is tender, set salty, sweet, numbing, spicy, sour, flavor in one, each other does not pressure the taste, is a famous dish with special flavor in Sichuan cuisine.
Raw materials
200 grams of cooked chicken breast, 20 grams of white onion, 25 grams of soy sauce, 10 grams of sugar, 1.5 grams of pepper, 40 grams of chili oil, 15 grams of sesame oil, 35 grams of vinegar, 15 grams of sesame paste, 5 grams of cooked sesame seeds, 1 gram of monosodium glutamate, 1 gram of refined salt.
Method
①Cut the white onion into thick julienne strips and put them into the dish. Cooked chicken breast cut into 5 cm long, 0.4 cm thick wire, loaded into the disk above the white onion wire.
②Sesame sauce, soy sauce, sugar, vinegar, chili oil, pepper, sesame oil, monosodium glutamate, refined salt and put in a bowl and mix evenly, drizzled on the plate above the chicken wire, sprinkled with cooked sesame seeds into.
Operating points
The sesame sauce should be diluted with soy sauce before mixing well, and the chicken should be shredded along the grain, or cut into pieces or slices.
For more detailed recipe and practice, please contact and consult Chongqing Huafei Food Technology Promotion Service Co.
Folded Ginger Elbow
The elbow meat is crispy and fragrant.
Raw materials
400 grams of pork knuckle, 50 grams of ginger, 5 grams of green onion, 4 grams of salt, 15 grams of vinegar, 5 grams of wine, 10 grams of ginger, 1.5 grams of monosodium glutamate (MSG), 3 grams of peppercorns, 10 grams of sesame oil.
Method
①Pig's elbow scraped clean, along the seam of the bone about 1 cm deep knife lines, into the soup pot, add water to cook, fish out, pick off the elbow bone, in the elbow lean side, graved into a meat broken skin constantly square, skin paste bowl into the bowl, add peppercorns, Shaoxing wine, scallion, ginger (pat loose), 3 grams of salt and a little elbow broth, into the cage to steam for 2 hours, decanting broth, and then put into a bowl, adding pepper, Shaoxing wine, onion, ginger (pat loose), 3 g and elbow soup, into a steamer. Pick off the green onion, ginger, pepper, turn the buckle in the plate.
②Take a small bowl, put 1 gram of refined salt, monosodium glutamate, vinegar, sesame oil, ginger juice, mix well, dripping on the plate elbow is complete.
Operating points
The elbow is required to achieve a crispy flavor, the degree of melt in the mouth, if the elbow can not bite, chewing, dish shape, color and then good, but also a foregone conclusion. Therefore, in the production of good steam elbow fire and time, as well as the application of seasoning.
Wu Xiang Beef
5 pounds of beef at the first level, changed into about 500 grams of blocks, to be uniform, the main good slicing or you think the size of the degree of satisfaction, the first wine, ginger, green onions, Szechuan salt yards of 1 hour, and then put into a pot of cold water with a moderate amount of salt, slowly boil over medium heat, fish out of the beef until the beef breaks the life of the beef, fishing out of the water with water to clean up. Then put into the brine in a small fire slowly brine (can not use a large fire, a brine volatilization fast, the second is not easy to cook the beef rake) 1 hour or so can be, start the pot can be. Requirements for the color golden, five flavorful, soft and tasty, available and platter, cold, etc..
Five spice goose intestines
The main point is that the goose intestines due to the water is sufficient, not conducive to blanching, so it must be brine alone, do not put the goose intestines into the brine inside the brine pot brine, so as not to affect the quality of the brine, brine deterioration is easy to cause. First clean the goose intestines, changed into chopstick-length section, with cooking wine, salt and ginger slices yards 10 minutes, separate brine about 500 grams of water with the right amount of salt and MSG and the right amount of fresh broth, the marinade seasoning, to the brine boiling, put the goose intestines into the marinade inside, and constantly stirring chopsticks for about 10 seconds or so, the pot that is ready to be mixed, you can also eat directly.
Sichuan marinade since the formation of the day, will be recognized by the masses, because the marinade has other cooking methods can not reach the advantages of the millennium, so the son of the generation will be a lot of friends of the enthusiasm of many people, especially some of those who do not know how to cook the housewife. His characteristics are very obvious.
First, the material is convenient, can be rich and frugal
Sichuan is rich, so the raw materials used for brining is very extensive, which gives the chef provides a greater choice of opportunities and aspects.
Secondly, the texture is palatable, rich in flavor
Halogenated raw materials, according to the texture of the raw materials and eaters of halogenated food taste requirements, can be raked raked, can be soft is soft, the crispy is crispy ...... The five spices in the brine is the most used in Sichuan cuisine, he gives the richest taste, the most palatable, any one of the five flavors can be added or subtracted according to their own preferences.
Third, the aroma is pleasant, moist and not greasy
Because of the brine added a certain amount of spices with their own pungent flavor and aroma, so brine out of the dishes in addition to a mellow sense of five flavors, there is a special aroma. These aromas can be refreshing, wake up the brain, so when tasting brine, you can achieve a good sense of taste, but also produce a good sense of smell, is the best dishes with wine.
Fourth, easy to carry, easy to store
Brined dishes, due to heat will make the raw materials in the protein denaturation, which in turn produces the phenomenon of dehydration, so that the brined raw materials hungry, the water content of the weakening of the raw materials, which increases the storage period and storage period, brine raw materials, due to the martial arts juice, it is easy to carry, so that the preferred choice of food for travel.
Fifth, increase appetite, good nutrition.
Halogenated raw materials for a large number of materials, meat and vegetarian, and most of the halogenated condiments with appetizing skin health benefits, digestion and stagnation and other effects. So the use of marinated raw materials, in addition to meet the body's needs for protein and vitamins, etc., but also to achieve the purpose of appetizing, increase appetite.
Sauce plate duck processing
Raw materials:
Must be more than two years to eat grains raw egg duck best.
Cured:
1, kill the duck hair, remove viscera, duck feet, from the breast cut open and washed, and then hang up and drip-dry water;
2, rub salt to 1250 grams of duck, for example, with 100-120 grams of seasoned salt. 2/4 of the salt from the neck incision into, repeatedly rubbing, make sure that the salt uniformly stick all over the abdominal cavity. Its 2/4 of the salt rubbed on the outside of the body, should be the pectoral muscles, calf muscles and mouth mainly; rub salt in order after the yard in the tank, after 12 hours of salting and take out, lifting the hind wings, propped up the anus, so that all the saline water in the cavity outflow.
3, compound salting, the pepper, five spice powder, rose wine, sugar mixed evenly, smeared on the duck, meat thick more smear. Plus chili powder, and then placed in the tank Philippine ten hours, turning once in the middle, if the duck is large, pickling time is longer.
4, the duck out of the tank after lifting the drip dry brine, with hot gauze to dry the duck body inside, and then two gabions into a cross-shaped support in the duck belly, pressed into the board, drying water;
5, with the grain grass to lead the fire, sprinkled with chaff shells, to be the first burned green smoke dispersal, will be repeatedly smoked duck to the golden brown that is.
Mixing sauce soup: sauce soup main ingredient package: auxiliary ingredients: adjusting brine: adjusting the old oil: process: (omitted here)
Chinese medicine soaked for 30 minutes packaged into the sauce tank boiled for 10 minutes, put the duck semi-finished products with the grate pressed and boiled again for 30 minutes, under the honey, away from the fire simmering for half an hour out of the pot