The classification of brine: a brine is divided into two categories: red brine and white brine. The flavor pattern is basically the same, is a composite flavor pattern, taste salty and fresh, with a strong five flavors (used flavor, spices are basically the same). Red halogen, plus sugar color halogenated food is golden yellow (coffee color, such as halogen beef, golden yellow, such as halogen fat intestines, etc.) White halogen, without sugar color halogenated food is colorless or color (white halogen chicken, white halogen tripe tripe, etc.) halogen characteristics: whether white halogen or red halogen, which is basically belongs to the category of boiled, due to the halogen than the cooking of the time is a little longer than that of cooking, it belongs to a separate culinary hair exists in the Szechuan cuisine, so halogen is a method of Szechuan cuisine cooking methods A method. It is one of the most widely used methods for Sichuan cold dishes. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable to, meat, poultry game, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into a Sichuan hot dishes, cold dishes of the process applicable to the family, restaurants, restaurants for food. Red and white brine production process and precautions. Red and white brine production process (1) brine seasonings and spices to make a standard pot of 12,5 kg of brine seasonings: 300 grams of salt sugar 250 grams of ginger 500 grams of onion 300 grams of cooking wine 100 grams of chicken MSG spices: 30 grams of star anise 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of spices 100 grams of Angelica dahuricae 50 grams of fructus herbaceous 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wickerwork 50 grams of senna 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried chili 50 grams of soup raw materials: 3500 grams of chicken skeleton and 1500 grams of tube bone two. Red and white brine production (1) will be chicken bones. Pork tube bone (hammered) with cold water blanch to open, remove the blood foam, clean with water, re-add water, put ginger (pat broken), green onions (stay root full length), after boiling, should be simmered slowly over a small fire, can not be used with fire (simmered over a small fire is a clear broth, simmered over a fire for the broth) proudly into the brine soup to be used. (2) sugar color frying method: frying with oil. Brown sugar first processed into a fine powder, put a little oil in the pot, under the brown sugar powder, 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 easy to become bitter, to master, you can try a few times), and then on the fire, by the yellow to dark brown. From large bubbles into small bubbles, add a little cold 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) (3) spices pat broken or change the knife (must not get fine, slightly changed, so as not to affect the effect) with a spice bag bag and knot. First alone with boiling water for 5 minutes, fish out into the brine soup, add salt and the right amount of sugar color, chili, with a small fire to cook out the flavor, made of brine initial embryo red brine (white brine do not put chili peppers and sugar color, other and spices are the same). Two production of red and white brine in the process of attention due to the 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. (A) grasp 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) Second, the package of spices spices should be clean gauze bag tied, should not be tied too tight, should be slightly loose. Spice bag after wrapping, should be soaked in boiling water for half an hour, and then use, so that the chess purpose is to go to the gravel and reduce the medicinal flavor. Third, the amount of sugar color red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow color is appropriate. When simmering the stock with chicken bones and pig bones, the fire should be low, avoiding high fire to wash away the soup. Replace the spice bag in time as the aroma in the brine will gradually diminish after the brine has been made with certain raw materials. Therefore, when the spices are no longer strong, replace the spice bag in time to maintain its strong aroma at all times. Six constantly try to brine the spices after water soluble, will produce their own flavor, but the flavor is chess volatile and non-volatile differences, in order to make the spices benefit from, we must constantly try to brine the flavor, to be that has been in line with the brine raw materials after the aroma, before you can brine. 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 (this is not good to master, but as long as you often do, slowly experienced, it is good to master). Seven can not be separated from the salty "salt for all flavors of the book", which means that any Sichuan cuisine must have a certain taste of the bottom, brine raw materials is the same, because the spices in the brine can only produce five flavor taste, but can not make the raw materials to produce a salty taste, therefore, every day to put the raw materials must be tried to brine salty, to see if it is appropriate to salty, how much difference! Saltiness plus how much salt, only after the salt taste is appropriate to brine. 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. Eight diligently add soup in the brining process, due to brine boiling and steam, will gradually reduce the brine, which requires timely supplementation of water, water there are two ways. One is to prepare a certain amount of brine beforehand, brining side to join, so that the raw materials can keep the chess five flavor positive, mellow and delicious. The second is to boil a good fresh soup in advance, before brining to join the original brine, a little proud before brining 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, freshness and saltiness. Nine brine avoid adding soy sauce red brine in the golden yellow color is produced by the sugar color, can not be replaced by soy sauce, plus sugar color brine raw materials color golden, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black darker, the longer the time, the darker the darker the darker, so some friends brine the raw materials are black not golden, is which is the reason. Ten is boiled brine, should be properly stored, should not be stirred to do catering friends are aware of this point, we also understand that I do not say more, for example, in summer, if you often stir and not boil, will breed bacteria, and make the brine acidic and tasteless. Eleven is the marinade should be added to a certain amount of chicken essence and monosodium glutamate now due to the people's requirements for the fresh taste are relatively high, there is also the main ingredient of monosodium glutamate for monosodium glutamate, but monosodium glutamate in the 160. C in order to decompose to pyroglutamic acid monosodium glutamate, so in the marinade to add the monosodium glutamate will not have any impact on the human body, please rest assured that you join. The custody and storage of brine predecessors' experience tells us that the longer the brine, the better, that is, the adult brine (such as, hotels, restaurants, hotels brine are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected, so it should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used in earthenware containers, because the body of the ceramic body is thicker, to avoid the impact of external heat, iron is easy to rust, wood has a strange odor. Brine above a layer of floating oil, brine play a certain role in protecting, but things are twofold, floating oil more brine will also play a destructive role. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine above a thin layer is appropriate. If there is no floating oil, the flavor is easy to evaporate, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine is not easy to dissipate the heat of the juice cooling, hot air smothered inside the brine stinks, bubbles, and long also prone to mold and mildew. Brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag. Brine in the custody should pay attention to the following points: 1. with brine must be boiled, the excess floating oil on top of the hit, and then the foam clean, with gauze filtering precipitation, to keep the brine clean. 2. save the old brine must be done to use clean utensils and good storage conditions (environmental hygiene, temperature regulation), in order to ensure that the quality of brine and brine products. 3. Spring Festival temperatures are gradually rising, and therefore require that the morning and evening of each day All must be brine boiling, placed in a fixed place does not move. 4. summer climate is hot, brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day, brine must be boiled twice (once in the morning, once in the afternoon, and fixed not move) 5. although the temperature is gradually falling in the fall. Although the temperature gradually drops in autumn, the summer heat is not yet over, as the saying goes, seven moldy, eight rotten, nine maggots, therefore, the brine should still be boiled at least two to three times and put in a fixed place without moving. 6. In winter, when the temperature gradually drops, the brine should be boiled once a day and put in a fixed place without moving. 7. The brine must be boiled to keep it after each brining of the food, and if the brine becomes more and more caffeine-colored, then the blood of chickens must be used (the blood of one chicken plus 1 kg of water) and stirred with water and poured into the brine. If the brine is getting strong, use chicken blood (one chicken's blood plus 1kg of water) to stir the water and pour it into the brine and stir it to make a whirlpool, and then filter it with gauze to remove the impurities after it has come to a standstill and boiled again. 8. Check the saltiness of the brine frequently and adjust it slightly to avoid it from being too salty, too light, or the aroma being too heavy or too weak. The brine should be stored in a shaded, airy, ground level, dry, not easy to collide with the environment for better preservation.9 Refrigerator storage method. Refrigerator in restaurants and home use, to bring convenience to the custody of brine, shares can use the refrigerator to keep brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, sealed with plastic wrap can be placed in the refrigerator for safekeeping. 10. brine in the restaurant must be responsible for a person, and the development of the corresponding rules and regulations, and the daily addition of the number of soup and brine ingredients must be Registration, in order to maintain the brine flavor aroma persistence, even in the family brine should be checked regularly to avoid deterioration. Now teach you a few special brine products: 1. five spice beef 5 pounds of beef, changed into 500 grams or so of the block, to be uniform, the main good slicing or you think the size of the degree of satisfaction, the first wine, ginger, green onions, Sichuan salt yard system for 1 hour and then put into a pot of cold water with an appropriate amount of salt, slowly boil over medium heat, fish out of the beef until the beef breaks the life of the beef, fish out of the water with water and clean it up. Then put into the brine in a small fire slowly brine (can not use high fire, a brine volatilization fast, the second is not easy to cook beef rake) 1 hour or so can be, pot can be. Requirements for the color golden, five flavors rich, soft and tasty, can be used with platters, cold and so on. Five spice goose intestines points are, goose intestines due to water enough, not conducive to blanching, therefore, must be brined alone, do not put the goose intestines into the brine inside the brine pot brine, so as not to affect the quality of brine, brine deterioration is easily caused. First clean the goose intestines, changed into chopstick-length section, with cooking wine, salt ginger slices yards for 10 minutes, separate brine 500 grams or so with the right amount of salt monosodium glutamate and the right amount of fresh broth, the marinade seasoning, to be brine boiling, put the goose intestines into the marinade inside, and constantly stirring chopsticks for about 10 seconds or so, start the pot that is ready to be mixed, you can also be eaten directly. I believe that after you read, you can be on the configuration of the brine, and the use of a very detailed understanding of the brine, as long as you do in accordance with this method of brine, I guarantee that you will go home to a Sichuan marinade must be a master. If there is anything wrong with this information, please peer correction. Spicy hot soup base ingredients!!!! (zt) 200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper section, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Add another 500 grams of chicken or duck soup. Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili pepper section, bean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns and other fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the floating foam, on the line This soup can also be used as a hot pot pot pot base 1 "Niu Hua hot pot hot pot, some people say that the hot pot is a beautiful and fashionable Chongqing city girl! The first thing I'd like to say is that the hot and spicy hot pot is a beautiful and elegant Sichuan countryside girl, and as always, it is spicy and watery. When Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of hot and spicy; when the "Swan" hot pot with its chain stores throughout the country has become a cultural symbol, Sichuan hot and spicy hot pot with its pervasive offensive to occupy the national market. Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua town, but also has the best spicy hot pot and bean curd brain known as the "double food paradise". Niuhua hot and spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with the addition of cinnamon, chenpi, dried chili pepper segments, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other simmering into a casserole dish placed on the fire in the ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, kelp, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (want to be called phoenix-tail), lotus root ...... In addition to the vermicelli, vermicelli, and pig's blood is placed in a bamboo funnel to cook, bean sprouts and earwigs are tied with a thin thread on a bamboo stick, the rest of the main ingredients are either cut into slices, chopped into pieces, or ripped into threads and put onto a bamboo stick, and then put them into different categories. The rest of the main ingredients are either sliced, chopped, or torn, and put on thin bamboo sticks and placed in small square baskets in different categories. Customers are free to choose according to their taste. Unlike Chengdu spicy hot pot with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, and not the general red oil chili plate, Niuhua spicy hot pot ingredients plate and can be described as one of the best: spicy hot pot can be described as the best is the duck's tongue, Niuhua people are commonly known as "aircraft", its tender and crisp degree of I do not know how many times better than the tripe, duck palms and loach! The most popular dish is duck tongue, commonly known as "airplane"! Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. For less than 100 yuan, with drinks, you can get five or six people a decent meal. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot small stores throughout the urban and rural streets and alleys, young and old. In recent years, Niuhua spicy hot not only in Sichuan snacks to lay its "Shu Sheikh" status, but also out of Sichuan, for the whole country to bring a pleasant enjoyment. 2 "spicy hot pot production method ingredients: (according to their own hobbies, the types of raw materials, how much can be increased or reduced) meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams, Pig ring throat 50 grams, 50 grams of luncheon meat, duck intestines 30 grams of vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, dried tofu 50 grams of cabbage 80 grams of cauliflower 50 grams of cabbage 80 grams of seasoning: 250 grams of butter, vegetable oil 100 grams of Pixi County soybean 150 grams of soybean, Yongchuan tempeh 50 grams of rock sugar 10 grams of peppercorns 5 grams of pepper 2 grams of pepper, 30 grams of dry chili peppers, mash Juice 20 grams, 20 grams of wine, ginger 10 grams of rice, 100 grams of salt, 10 grams of grass nuts, 10 grams of cinnamon, 10 grams of rows of grass, 10 grams of white fungus, 250 grams of chili pepper, 1500 grams of broth production process: 1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to become brine. 2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into about 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a clean bamboo stick, will wear the dishes into about thirty or forty grams of a string. 3, hot system. Brine pot placed on a high flame, so that it maintains a small boil, all kinds of dishes with a string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe. 4, dipping. Hot ripe dishes in the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion. Easy problems and solutions: the finished hot product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will not be a problem of undercooked. 3 "hot spicy hot by 5 kg of bone broth ratio: 1, produced in Sichuan, "azalea city brand" Pixian 300 grams of soybean paste (which is the most important raw material), rapeseed oil 250 grams 2, 150 grams of dry red pepper (cut into small sections of about 2 cm); pepper 50 grams 3, the "Pi County" Pi County, the most important raw material, canola oil 250 grams of dry red pepper (cut into small sections of about 2 centimeters). ); pepper 50 grams 3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams each; onion (two and a half inches section) 250 grams; side food stores sell 150 grams of spices a bag (back to the incense star anise, etc.); salt to the right amount (depending on the degree of salinity of your purchase of soybean, because some manufacturers produce too salty soybeans); a spoonful of chicken frying material fire is very critical: 1, hot pot of oil, oil is cooked dry chili peppers and peppercorns slightly over the oil (that is, turn off the fire) fish up to be left to the sea. (that is, turn off the fire) put up for use 2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little bit of a small fire, pay attention to the melted sugar began to float to the top of the oil when it can be, at this time, sugar bubbles were golden yellow, if turned to dark red or black on the frying of mushy) immediately under the ginger, green onion, garlic and big material stir-frying, and then under the Pixi County Bean Brisket out of the flavor of the 3, open a large fire, will be the bone broth into the soup, add salt (to soup materials) Salinity put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil over the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes according to the proportion of this can be more fried base, each time the taste of the lack of, to the soup can be added to the material (like spicy can also be put directly into some of the hot hot material is not over the oil of the dry chili pepper and new pepper particles) Note: 1, fried sugar, only with a small fire, sugar must be fried until melted, and to the Oil on the surface of the bubble before (bubble for the golden yellow, if fried paste can not be used again, then the soup is bitter), so that the soup color will be red and bright soup and no sweet taste 2, bean paste must be used with the "azalea city brand" Pixian bean paste is authentic, other than a lot of unqualified products or flavor is not correct 3, it is best to use rapeseed crude oil (that is, unrefined oil), to do out of the base of color and aroma than the salad oil, such as refined oil effect is better generally Spicy hot or fish pot soup material does not have to use butter, such as changing to do hot pot base can be replaced with 200 grams of butter and 100 grams of rapeseed oil with fried (vegetable oil cooked and then under the butter, the rest of the process remains unchanged). 4 "hot spicy hot in fact, authentic Chengdu hot spicy hot to a variety of materials to be fried, when my mother to do so, but also asked someone to open a list of things, I glanced at it, there may be more than ten twenty kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add soup and some ingredients to boil can be shabu shabu. I am now also in the field to eat not authentic spicy hot, to tell you about a kind of my own creation it, I myself think it is full of over hidden. Because of their own material can not be complete on the chicken hot pot preparation: chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), pepper (how much according to personal preference, I am aware of more than addictive), pepper, a small amount of dashi, fennel a small amount of ginger, green onions, parsley, salt, chicken broth, oil, all kinds of to shabu shabu dishes. Practice: 1, chicken chopped, pot (without oil) fried dry water 2, pot of boiling oil (can be more), oil open put bean, chili, pepper, ginger, fried, pour into the chicken, chili fried, add salt 3, fried after adding the water to cook, put pepper, dashi, fennel, scallions, chicken, open can be shabu lah! 4, dish: cilantro chopped finely, add chicken, add salt according to personal taste, like spicy to be the saucepan on the floating oil, don't like spicy to be pot on the float! oil, do not like spicy to pot of soup, mix well, on the start la! 5" hemp horrified hot pot bottom formula: canola oil half a catty, lard half a catty, butter half a catty, pepper 2 two, dry chili 4 two, PI County bean petals 1 bag, rock sugar 2 two, ginger half a catty, half a catty, garlic half a catty, grass fruits 5, fennel a little, cloves 25, cinnamon 5 small pieces, chicken essence one or two methods: three oil mixed - - plus rock sugar stir frying over low heat. -- Add rock sugar stir-fried over low heat -- Add PI county bean paste stir-fried over low heat (at least half an hour), can not make sugar charcoal, or it will be bitter -- the remaining (except Chinese medicine) together, stir-fried, to be ginger and garlic after taste -- divided into 5 pots - add water (preferably bone broth) - evenly divided into adding Chinese herbs to simmer for half an hour can be - - - 5 pots of base - an average of 8 yuan marinated meat practice 1, a pound of beautiful pork, cut into thin slices spare 2, in the frying pan with oil, oil hot, under the garlic and a little pepper grains popping, and then under the pork stir-fry 3, under a star anise, a grasshopper, A piece of cinnamon, pour some soy sauce, salt, sugar and then stir-fry 4, add enough water, boil and then turn to a small fire stew for more than an hour, until the meat stewed rotten that sheng. This meat is fragrant, soft and tasty, if you do not know how to do buns, to the supermarket to buy white bread, cut into slices with a knife, clip some slices of meat, with a small spoon and then some gravy soaked into the buns, you take a bite, this is a meal, the amount of food is good, you can eat four buns only to eat nah. Marinated meat can also be served with rice, how all good. Marinated meat practice spices: fennel seeds, anise, pepper, grass nuts, cinnamon, soy sauce, salt, sugar, oil Main ingredients: pork, cut 1.5 cm thick, wide 2 cm long meat, wrapped in gauze, tied up with a line, like this, leaving a long thread. Method: Boil a pot of boiling water, put the meat pieces and ginger slices into the boil, and wait for a layer of white foam to float in the pot. The purpose is to remove the fishy oil. Strain off the foam and water and set the meat aside. Heat the oil in the crockpot, add the sugar and fry with a spatula. Be careful not to burn it and saute it until it turns golden brown. Pour the meat in, the syrup will color the meat nicely. Add the seasonings, salt, dark soy sauce (black soy sauce), and a good amount of water, put the shabu bao in and place the threads on the outside of the pot. Cover the pot and simmer on low heat for 1 hour, keeping an eye on the pot. See the threads on the outside? You'll see what it does in a minute! Lift the thread and the shabu bag comes out, no need to search around].