First, salt water production.
A) put the marinade into a gauze bag and tie the mouth tightly. If there is no old gravy, you need to cook bone soup with chicken bones and pig bones first. The method is as follows: take 5 kg of Jianzi bone and add 10 kg of water (Jianzi bone needs to be rinsed 1 hour to remove blood and wake up, wash and break) and swallow it with low fire for 5? After 8 hours, take out the bone and put it in a marinade bag, add water to 50 kg, add appropriate amount of pepper, pepper and ginger, and cook for about 1.5 hours with low fire to make the fragrance suitable. Adjust the color of the marinade with sugar (see below for the production method), and then add 250g of cooking wine, salt, sugar and monosodium glutamate.
B) Preparation method of sugar color: put salad oil 1.5 into a pot and heat it with low fire, add white sugar 2 and stir-fry until dark red, and immediately add 0.5 kg of water to turn it into sugar color. Adding 30- 50 kilograms of water to the prepared marinade can marinate 70 -80 kilograms of raw materials, so the marinade package should be changed again.
Second, curing (raw materials that need to be cured)
A) curing methods of large pieces, such as chicken, duck, beef, duck neck, mouth strips, meatless, cranes and ducks, hooves, etc. Wash the raw materials first for use. Take 20 kg of water, add pepper 10g, groundsel 5g, cooking wine 250g, and salt 750g (if the temperature is too low, pepper and groundsel need to be boiled in water to make them fragrant and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Pickling time: it takes about 24 hours at 0-20℃ every day, 12 hour at 20-30℃ in spring and 5-6 hours at 30-40℃ in summer. Fresh materials such as hoof flower and pork belly can be directly made into meat.
B Clean and well-matched eating method Jason Wu halogen magic (duck head duck preparation: wash and dry first, add appropriate amount of water and salt (more than vegetables), add sulfite to make it red and shorten the marinating time, taste the grain, and the fragrance will be collected in the central market, such as marinating 24 seas in winter.
Pickling methods of small pieces (wing tips, wing roots, chicken feet, chicken king and duck G wings are pickled with rice falling into Baoyuan in winter, and swim into the famous hospital-type Aoke duck magic cystatin, etc. ): Wash with clear water first and yellow for 2 days.
Sanshui
Zhong Min Li Zhike, who has a good taste and a good aftertaste, needs to wash the pot and spin it out after the coffee and duck are marinated, so that fresh water can be washed in front of the river and washed with perfume. 1 The taste of cattle can be boiled with salt, and water can be used in a proper period. . Qian Fang
Tetrahalogen system
a)。 Seasoning: Add 2 liang of monosodium glutamate and salt to every 50 jin of brine.
Made in Beijing: Think about the source and color of raw materials.
B5 tastes good, first fire, then 30 sets of small fire elements, all the old three samples (chicken powder 30 distracted, then boiled in Wang Hazhong for 5 10 minutes, and then all picked up Gao Quan Midtown Fanka, and won the Wan Wan prize for checking the skin damage of halogen products. /kloc-fishing in 0/5 minutes
Illicium verum (2 portions) and incense (1 portion) can be added with sesame oil (1-2 kg) and 2-3 tamarind fruits.
Add a little water to the bud sugar and put it on the fire. Cook it on low heat until the color C turns golden, and then brush it dry.
D) Pickling of intestines: firstly, wash (salt, alkali, vinegar) without pickling, and pickle with water mixed with salt water. Marinating vegetables: the ratio of brine to clear water is 1:3 (impurities such as peppers and flower roots are removed by leakage when drinking water).
E) Small pieces of bittern: half bittern and half clear water (the taste is light, if it is slightly heavier, less or no clear water can be added).
F) The marinade should be specially used for bittern and cannot be mixed in a salt, such as pork, pig heart, pig tongue and duck feet. Duck intestines belong to one category: spicy taste is inferior brine. (marinate (heavier leg balls) with more starch.
Key points of verb operation (abbreviation of verb)
After that, only a part of the juice is needed, so all the bittern must be burned to prevent it from turning sour.
B) Preservation method of the marinated vegetables: put the marinated vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), take them out for two days, brush them with 60% to 70% oil, and then apply sesame oil.