Next, we will talk about the classification of brine:

Brine is divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong taste.

Depressed five flavors (the flavors 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.)

White brine, without sugar, is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.)

Characteristics of halogen:

No matter whether it is white or red, it basically belongs to the category of cooking, and because it takes a little longer than cooking, it belongs to separate cooking.

Hair exists in Sichuan cuisine, so pot-stewed dishes are one of the cooking methods of Sichuan cuisine. It is the most widely used cold dish in Sichuan cuisine.

Method. A variety of seasonings and spices are added to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat and poultry game.

Aquatic products, vegetables, bean products and other raw materials, Sichuan-style pot-stewed food is to make Sichuan-style hot dishes from red and white marinated food.

The process of cold dishes is suitable for cooking in families, restaurants and restaurants.

Production process and matters needing attention of red and white brine

One. Making process of red and white bittern

(1) Seasonings and spices of brine

Make a pot of standard 12,5 kg brine.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g scallion 300g cooking wine100g chicken essence monosodium glutamate.

Spice: Rhizoma Kaempferiae 30g Illicium verum 20g clove10g cardamom 50g fennel 20g geranium100g angelica dahurica 50g grass.

Fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of fragrant groundsel 30 grams of citronella 40 grams of grass 50 grams of dry.

50 grams of pepper

Soup ingredients: chicken skeleton 3500g and tube bone1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil pig's tube bones (broken by hammer) in cold water until they boil, remove blood foam, clean them with clean water and add water again.

, put the ginger (broken), green onions (leave the root length), after boiling, the application of small fire slowly, can not use strong fire (with small fire is

Clear soup, strong fire boiled for thick soup) proudly turned into brine soup for use.

(2) Sugar-colored frying method: frying with oil. Treat the rock sugar into fine powder first, put a little oil in the pot, add the rock sugar powder, and use it slowly over medium heat.

Stir-fry until the sugar changes from white to Huang Shi, and then switch to low heat. When the sugar and oil are yellow and big bubbles, continue to stir-fry from the fire (this time must be

Be quick, otherwise it will become bitter. To master it well, you can try it several times first, and then get angry and turn from yellow to dark brown. Youdapao

When the bubbles become smaller, add a little cold water, and then stir-fry with low fire until the paste flavor is removed, which is the sugar color (sugar color requires neither sweetness nor bitterness, color and luster)

Golden)

(3) If the spice is broken or the knife is changed (never make it thin, change it slightly, so as not to affect the effect), wrap it in a spice bag and tie it. First, 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 brine.

First embryo red halogen (white halogen is the same as spices without pepper and sugar color).

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 is very important in the process of treating seasonings and spices, as well as the base in brine soup.

This technical requirement.

(A) master the amount of spices

New brine 12.5 kg, and 600-700 g of spices are appropriate (300 g for 6 kg of water and 3000 g for kloc-0/50 g or so).

Second, wrap the spices with clean gauze. It should not be tied too tightly, but should be slightly loose. Spice bag dressing

When finished, 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 medicine.

Third, the amount of sugar color

The color of red halogen sugar should be added in stages to avoid the color damage of the soup. It is advisable that the marinated food should be golden yellow.

Fourth, boil the original soup

When cooking the original soup with chicken skeleton and pig copper bone, use a small fire to avoid the big fire from washing the soup.

5. Replace the perfume bag in time.

Because the brine is marinated with certain raw materials, the fragrance in the brine will gradually weaken, so it is not rich in spices.

At the same time, it is necessary to replace the perfume bag in time to keep its full-bodied fragrance.

6. Keep trying.

After being dissolved in water, the spices in brine will produce their own fragrance, but the fragrance is different from that of chess which is volatile and not volatile.

In order to make the spices benefit, it is necessary to constantly try the fragrance of brine, and after it is considered that it has met the fragrance of marinated raw materials, the party will

Can be marinated 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

It's not easy to master, but as long as you do it often and get experience slowly, it's easy to master.

Seven 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 so must the raw materials for marinating, because

Spices in brine can only produce five flavors, but they can't make raw materials salty. Therefore, when putting raw materials every day,

Everyone must try the salty taste of brine to see if its salty taste is appropriate, and how much salt is added to the difference, only after the salty taste is appropriate.

Can be marinated 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 is always

Keep the taste mellow and salty.

Ba Qin Jia Tang zhi

In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, which requires timely replenishment of water.

There are two ways to add water.

One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the five flavors of chess.

, 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

There is a large amount of protein, which can make the raw materials of brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance.

Umami and salty.

Avoid adding soy sauce to brine.

The golden color in the red brine is produced by the color of sugar, and it must not be replaced by soy sauce, and the raw materials made by adding sugar-colored brine are golden in color.

Yellow, not easy to turn black, and the brine with soy sauce, after a little longer time, will make the color dark after oxidation, the longer the time.

The darker the color, the deeper it is. Therefore, the raw materials marinated by some friends are black or not golden yellow, which is the truth.

Ten is the boiled brine, which should be properly kept and should not be stirred.

Friends who do catering know this, and I won't say much if everyone knows it. For example, in summer, if you often stir it, you won't.

When boiled, it will breed bacteria and make the marinade sour and stale.

Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Nowadays, 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.

Preservation and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, that is, the adult brine (such as the brine in hotels, restaurants and restaurants)

Water is always preserved. Brine should be properly kept, so as to ensure that the brine 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, but should use earthenware to dress it, because

Because the body of pottery is thick, it can avoid the influence of external heat, iron is easy to rust, and wood has peculiar smell.

There is a layer of oil slick on the brine, which has a certain protective effect on the brine, but everything has duality, and the oil slick is more harmful to the brine.

Water can also play a destructive role. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so it is advisable to have a thin layer on the brine for the oil slick. If there is no oil slick, then

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 when marinating. If there is too much floating oil, the marinated juice will not be hot.

It is easy to dissipate and cool, and the hot air is stuffy inside, which causes the brine to stink and foam, and it is easy to 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.

Pay attention to the following points when keeping brine:

1. When brine is used, it must be boiled, and the excess floating oil on it must be removed, and then the foam must be cleaned, and then filtered and precipitated with gauze.

Keep the brine clean.

2. To preserve old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation, temperature regulation).

Can ensure the quality of bittern and bittern 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 summer climate is hot, which is a frequent period for brine to deteriorate easily, and the phenomena of foaming and souring occur frequently. Therefore, it is necessary to

Brine must be boiled twice (once in the morning and once in the afternoon, and fixed)

Although the temperature drops gradually in autumn. But the heat is not over, as the saying goes, seven mildew, eight rot and nine maggots, therefore,

Brine should be boiled at least 2 to 3 times and kept in a fixed place.

6. The temperature drops gradually 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 marinating food every time. If the bittern becomes more and more bitter, you must use chicken blood (one)

Chicken blood plus 1 kg water) and water are mixed and poured into brine to stir and turn into a vortex. After it is still, it is boiled and filtered with gauze to remove impurities.

Quality.

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 in

Shading, ventilation, 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 preservation of brine, and stocks can be stored in refrigerators.

The specific way to keep the brine is to boil it, filter out impurities with gauze, then boil it, cool it still and keep it fresh.

After the film is sealed, it can be stored in the refrigerator.

10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations should be formulated, and the soup and marinated raw materials added every day.

The quantity of materials must be registered to maintain the durability of the fragrance of brine, even the brine in the family should be regularly.

Check to avoid deterioration.

Now teach you a few special halogen products:

1. spiced beef

The first-class beef is 5 kg, and it is changed into pieces of about 500 g. It should be uniform, mainly sliced or the size you think is satisfactory. First,

Cooking wine, ginger, scallion and Sichuan salt are used for coding 1 hour.

Then put it into a cold water pot with appropriate amount of salt, slowly bring it to a boil over medium heat, and take out the beef until it is uncooked, and then take it out and clean it with water. Then put it into the brine and marinate it slowly with low fire (big fire is not allowed, for one thing, the brine volatilizes quickly, and the other is that beef is not easy to cook and rake).

1 hour or so, just take the pot out.

It is required to be golden in color, rich in five flavors, soft and delicious, and can be used with assorted dishes and cold dishes.

Spiced goose intestines

The key point is that goose intestines are not conducive to soaking in water because of their sufficient moisture, so they must be marinated with brine alone, and never put them away.

Marinate in the brine soup pot, so as not to affect the quality of brine and easily cause brine deterioration.

First, clean the goose intestines, change them into chopsticks-long knots, code them with cooking wine and refined salt ginger slices for 10 minute, and use brine 50 alone.

0 grams or so, add appropriate amount of salt monosodium glutamate and fresh soup, adjust the marinated taste, and after the brine boils, put the goose intestines into the marinated juice.

And constantly stir with chopsticks for about 10 seconds, and serve immediately after taking out the pot, which can be mixed or eaten directly.

I believe that after reading it, you can all have a very detailed understanding of the configuration and use of brine, as long as you follow our own rules

I guarantee that you will be a master of Sichuan-style brine when you go home. If there is anything wrong with this information, please correct me.

Spicy soup ingredients! ! ! （zt）

200g of vegetable oil (about consumption135g), 20g of lard 100g, 30g of bean paste, 30g of pickled ginger slices, 40g of pickled pepper festival, 50g of garlic cloves10 cloves, 50g of ginger, 0g of pepper15g, and 25g of sugar. Add 500 grams of chicken 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 fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper and fry for a few more times, then pour in chicken or duck soup and cook for 10 minute, then add sugar, salt, monosodium glutamate and pepper.

1 "Niuhua hot spicy dip

Some people say that hot pot is a glamorous and fashionable Chongqing city girl, then I say that Mala Tang is a delicate and elegant Sichuan country girl, and she is still pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique spicy hotpot; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its pervasive offensive.

Sichuan Mala Tang is represented by Leshan area, and the best of Leshan Mala Tang is concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; And Niuhua Town in this area is the "Double Restaurant Paradise" with the best mala Tang and tofu brain.

Niuhua Mala Tang can not only satisfy the stomach, but also satisfy the craving. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried chili, pepper, star anise, rhizoma anemarrhenae, Hanyuan pepper, bean curd milk, fermented glutinous rice juice, etc. into chicken soup, which is put on a slow fire in a casserole and placed in a circular table, so that the edge of the pot is slightly higher than the desktop. It is clear that the main ingredients of mala Tang are really varied, from flying in the sky, running on the ground and swimming in the water to hanging on the branches and born in the soil. Everything is available: pigeon meat, chicken wings, foot skin, chicken breast, chicken leg, duck tongue, duck's paw, quail egg, beef, tripe, mutton, prawn, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, shiitake mushrooms, Flammulina velutipes, gluten and bean skin. Vermicelli and pig blood curd are cooked in a bamboo colander, bean sprouts and lateral ear roots are tied on the bamboo stick with thin thread, and the other main ingredients are either sliced, chopped or shredded, put on thin bamboo sticks and put in small baskets in different categories. Customers can choose freely according to their tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, it is not an ordinary red pepper dish, and Niuhua Mala Tang's seasoning dish is a must: the duck tongue is the best in Mala Tang, which is commonly known as "airplane", and its freshness is many times stronger than that of beef tripe, duck's paw and loach!

Niuhua Mala Tang generally pays dividends with white labels: each 10-cent white label is vegetarian and cheaper meat dishes, and most of the 50-cent red labels are meat dishes. Spending less than 100 yuan, together with drinks, can make five or six people have a decent meal. Eating around the stove in winter is warm, and eating cold beer in summer will clear away heat and reduce fire. Mala Tang small shops are all over the streets and alleys of urban and rural areas, Xian Yi, young and old.

In recent years, Niuhua Mala Tang has not only established its position as the "chieftain of Shu" in Sichuan snacks, but also walked out of Sichuan, bringing pleasant enjoyment to the people of the whole country.

2 "How to make spicy hotpot"

Ingredients: (according to your own hobbies, the types and amounts of raw materials can be increased or decreased)

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of fragrant mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g of butter, vegetable oil100g, Pixian bean curd150g, Yongchuan lobster sauce 50g, rock sugar10g, 5g of pepper, 2g of pepper, 30g of dried pepper, 20g of fermented glutinous rice juice, 20g of Shaoxing wine and ginger rice/kloc.

Production procedure:

1, making brine. Put the wok on a strong fire, cook the vegetable oil until it is 6% ripe, stir-fry the Pixian bean office (first fine), quickly add ginger rice and pepper, and immediately add fresh soup. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.

Common problems and solutions:

The scalded finished product is not ripe. The main ingredients used in mala Tang should be relatively easy to mature. You can't use raw materials that are not easy to cook, such as chicken wings, chicken feet, duck feet and beef. The cooking time of dishes such as eel and hairtail should also be longer. Don't swing too much and too fast when cooking these raw materials. If you master the cooking time, there will be no problem of being uncooked.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, 300g Pixian watercress (this is the main raw material) produced in Sichuan, and 250g rapeseed oil.

2. dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper

3, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches); A bag of150g aniseed sold in the grocery store (Kaempferol, etc.); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Stir-frying is very important:

1, put oil in a hot pot. When the oil is cooked, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry the white sugar in the oil pan slowly. When the white sugar melts and bubbles (turn on a small fire as appropriate during the frying process, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubbles are golden yellow, and if they turn dark red or black, they will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.

3. Turn on a big fire, put the bone soup in, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, add the oiled dried pepper and prickly ash and simmer for 10 minute.

According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles into the hot material)

Precautions:

1, when frying sugar, you can only use a small fire. The sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it can't be used any more, so the soup will be red and bright, but there is no sweetness in the soup).

2, watercress must use "Juancheng brand" Pixian watercress is authentic, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than those of refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If you use it as the bottom material of hot pot, you can use 200 grams of butter and 100 grams of rapeseed oil to fry together (butter is added after the vegetable oil is cooked, and the rest process remains unchanged).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to stir-fry. When my mother made it, she asked someone to make a list. I glanced at it. There may be more than ten or twenty kinds. Choose the ingredients and grind them into powder, stir-fry them with vegetable oil and bittern oil (that is, the soup cooked with Sichuan's stewed vegetables, because the stewed vegetables are all meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse.

I can't eat authentic mala Tang in other places now. Let me tell you something I created. I think it's still too hidden.

Make chicken hotpot because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), Chinese prickly ash (more or less according to personal preference, I can only get enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil, and various dishes to be rinsed.

Practice:

1, chop the chicken, put it in the pot (no need to add oil) and fry until dry.

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir-fry, add boiled water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after opening!

4. Dish: Cut coriander into fine powder, add chicken essence, add salt according to personal taste. If you like spicy food, you need the oil floating on the soup pot. If you don't like spicy food, you need the soup in the pot. Mix it well and start!

5 "Braised pot bottom with sesame seeds"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 2 ounces of Pixian watercress 1 bag, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves, 5 small pieces of cinnamon and 1 ounce of chicken essence.

Method:

Mix the three oils-add rock sugar and stir-fry with low fire-add Pixian watercress and stir-fry with low fire (at least half an hour), which will not carbonize the sugar, otherwise it will be bitter-stir-fry the rest (except traditional Chinese medicine) together, and after ginger and garlic taste-divide it into 5 pots-add water (preferably bone soup)-add traditional Chinese medicine equally and cook for half an hour-5

The practice of braised pork

1, a catty of beautiful pork belly, sliced for later use.

2. Add oil in a wok. When the oil is hot, add garlic slices and a little pepper to saute until fragrant, and then add pork belly and stir fry.

3, the next star anise, a tsaoko, a piece of cinnamon, pour some soy sauce, salt, sugar and stir fry.

4, add enough water, boil, turn to low heat and stew for more than an hour, until the pork belly is stewed.

This kind of meat is fragrant, soft and delicious. If you don't know how to make steamed buns, go to the supermarket to buy white-flour steamed buns, cut them into pieces with a knife, put some meat slices in them, and put some gravy in the steamed buns with a spoon. Take a bite. This is a delicious meal. If you have a good appetite, you can eat four steamed buns to relieve your hunger.

Braised pork can also be served with rice, no matter what.

The practice of braised pork

Seasonings: fennel seeds, star anise, pepper, tsaoko, cinnamon, soy sauce, salt, sugar and oil.

Main ingredients:

Pork belly, cut 1.5 cm thick, 2 cm wide and long, wrap it with gauze, tie it with thread, and leave a long thread like this.

Practice:

Boil a pot of boiling water, put the pieces of meat and ginger into the pot, and wait until a layer of white foam floats in the pot. The purpose is to remove fishy smell and oil.

Filter off the foam and moisture, and set aside the meat for later use.

Put oil in the saucepan, add sugar and stir-fry with a shovel.

Be careful not to burn it and fry it golden brown.

Pour the meat in. Syrup can color the meat well.

Add seasoning, salt, soy sauce (black soy sauce) and appropriate amount of water, put the sand cloth bag in, and put the thread outside the pot.

Cover the pot, simmer 1 hour, and pay attention to the moisture in the pot. See the thread outside? We'll know its function in a moment!

As soon as the thread is lifted, the sand cloth bag will be taken out, so there is no need to look around.

All right! Steaming, fragrant, fat but not greasy braised pork!