Classification of brine: 1. Brine can be divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to a compound flavor type, salty and fresh, with a rich five-flavor (the flavor materials and spices used are basically the same). Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.) and white halogen, while the food marinated without sugar is colorless or natural (white halogen chicken, white halogen beef tripe and pork tripe, etc.). The 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, it belongs to a separate cooking hair 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 raw materials such as meat, poultry game, aquatic products, vegetables, bean products, etc. Sichuan-style marinated vegetables are the process of making Sichuan-style hot dishes and cold dishes from foods marinated in red and white, which is suitable for cooking in families, restaurants and restaurants. Making process of red and white bittern and matters needing attention. Making process of red and white bittern (1) One-pot standard for seasoning and spice making of bittern 12, 5 kg of brine seasoning: Sichuan salt 300 g of rock sugar 250 g of ginger 500 g of scallion 300 g of cooking wine 100 g of chicken essence monosodium glutamate and appropriate spices: Kaempferia Kaempferia 30 g of star anise 20 g of clove 10 g of cardamom 50 g of fennel 20 g of fragrant leaves 1 00 grams of Angelica dahurica 50 grams of grass fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of climbing groundsel 30 grams of citronella 40 grams of grass 50 grams of dried Chili 50 grams of soup ingredients: chicken skeleton 3500 grams and tube bone 1500 grams of two. Making (1) chicken skeleton with red and white brine. Boil pig tube bones (broken by hammer) in cold water until they are boiled, remove the blood foam, clean them with clear water, add water again, add ginger (broken) and green onions (leave the root full length), and after boiling, slowly boil them with low fire, instead of using strong fire (clear soup with low fire, thick soup with strong fire) to proudly make a marinated soup for later 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 rock sugar powder, and stir-fry slowly with medium fire. When the sugar turns from white to Huang Shi, switch to low fire, and when the sugar oil turns yellow and bubbles up, continue to stir-fry from the fire mouth (this time must be fast, otherwise it will become bitter, so you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubble changes from big to small, add a little cold water, and then stir-fry with low fire until the paste smell is removed, which is the sugar color (the sugar color is not sweet, not bitter, and the color is golden) (3) the spice is broken or changed (never make it thin, change it slightly, so as not to affect the effect). Wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the first embryo red brine (white brine is the same as spices without pepper and sugar). Matters needing attention in the process of making red and white brine Because brine is a cooking method with water as a heat-conducting medium, it has basic technical requirements in the process of handling seasonings and spices and in brine soup. (1) Grasp the dosage of spices: new brine 12.5 kg, and 600-700 g of spices (300 g for 6 kg of water, 3000 g for 150 g or so). Second, wrap the spices in clean gauze and tie them well. They should not be tied too tightly, but should be slightly loose. After the spice bag is wrapped, it should be soaked in boiling water for half an hour before use, so that the purpose of chess is to remove gravel and reduce the taste of the medicine. Third, the amount of sugar color, red halogen sugar color should be added in stages to avoid color damage of soup. It is advisable that the marinated food should be golden yellow. Fourth, when cooking the original soup with chicken skeleton and pig copper bone, use a small fire to avoid the fire from washing the soup. 5. Replace the spice bag in time. Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to replace the spice bag in time when the spice is not strong enough to maintain its strong fragrance all the time. 6. After being dissolved in water, the spices in the brine will produce their own fragrance, but the fragrance is different from that of volatile and non-volatile. In order to make the spices benefit, it is necessary to constantly try the fragrance of the brine, and the brine can be marinated only after it is considered to be in line with the fragrance of the marinated raw materials. In the process of tasting, the amount of spices should be recorded at any time, so as to increase or decrease all kinds of spices in time (this is not easy to master, but as long as you do it often and have experience slowly, it will be easy to master). Seven can not be separated from the salty taste "salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and so must the marinated raw materials, because the spices in the brine can only produce a five-flavor taste, but they can't make the raw materials salty. Therefore, we must try the salty taste of the brine every day to see if its salty taste is appropriate, and only after the salty taste is suitable can we marinate. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine will always maintain a mellow and salty taste. In the process of marinating Baqin soup, 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. First, prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the chess five 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 large amount of protein, it can make the raw materials into the brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste. Avoid adding soy sauce to the brine. The golden yellow color in the red brine is produced by sugar color, and it must not be replaced by soy sauce. The raw materials marinated with sugar color are golden yellow, which is not easy to turn black. However, the brine marinated with soy sauce will make the color dark after oxidation for a little longer. The longer it takes, the darker the color is. Therefore, the raw materials marinated by some friends are black, not golden yellow, which is the truth. Ten is the boiled brine, which should be properly kept. It is not suitable for stirring. Friends who do catering know this, and everyone knows that I won't say much. For example, in summer, if it is often stirred without boiling, it will breed bacteria and make the brine sour and sour. Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade. Now people have higher requirements for umami flavor, and the main component of monosodium glutamate is sodium glutamate, but sodium glutamate is in 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any impact on the human body, so please feel free to join. The experience of our predecessors tells us that the longer the brine, the better, that is, adult brine (for example, the brine in hotels, restaurants and restaurants is preserved forever). Brine should be properly kept, so as to ensure its durability and quality. Therefore, attention should be paid to the preservation and storage of brine, and iron drums and wood products should be avoided, but earthenware should be used instead. Because the body of pottery is thick, it can avoid the influence of external heat, iron products are easy to rust, and wood products have an odor. There is a layer of oil slick on the brine, which protects the brine to some 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 brine. If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to go bad, and it is not easy to keep the constant temperature in the pot during marinating. If there is too much oil slick, the heat of the marinated juice is not easy to be lost and cooled, and the hot gas is stuffy in it, causing the brine to stink, turn over bubbles and mildew for a long time. Brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam slick, the third layer is brine, and the fourth layer is slag. The following points should be paid attention to when keeping brine: 1. When using brine, it must be boiled, and the excess floating oil on it should be removed, and then the foam should be cleaned, and the precipitate should be filtered with gauze to keep the brine clean. 2. To preserve old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation, temperature regulation) to ensure the quality of brine and brine products. 3. The temperature rises gradually during the Spring Festival, so it is required to boil the brine every morning and evening and keep it in a fixed place. 4. The hot climate in summer is a frequent period of brine deterioration, and the phenomena of foaming and souring occur frequently. Therefore, the brine must be boiled twice a day (once in the morning and once in the afternoon, and it is fixed). 5. Although the temperature is gradually decreasing in autumn. However, the summer heat is not finished, as the saying goes, seven mildew, eight rot and nine maggots are born. Therefore, the brine should be boiled at least 2 to 3 times and kept in a fixed place. 6. The temperature is gradually decreasing in winter, and the brine should be boiled once a day and kept in a fixed place. 7. Bittern must be boiled and preserved after the food is marinated. If the bittern becomes more and more bitter, it must be mixed with chicken blood (a chicken's blood plus 1 kg of water) and poured into the bittern to stir and turn into a vortex. After it is still, it will be boiled and filtered with gauze to remove impurities. 8. Always check the salty taste in the brine, and make it slightly positive, so as to avoid being too salty or too light, or the aroma is too heavy or too weak. Brine should be stored in a dark, ventilated, flat, dry and non-collision environment for better preservation. 9 refrigerator storage method. The use of refrigerators in restaurants and families has brought convenience to the storage of brine. Bitterns can be stored in refrigerators. The specific method is to boil brine, filter impurities with gauze, then boil it, cool it still, seal it with fresh-keeping film and put it in the refrigerator for storage. 10. The brine in the restaurant must be taken care of by a special person, and the 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 the fragrance of the brine, even the brine in the family should be checked regularly to avoid deterioration.