First, the selection of fine materials, unique formula. Most of the seasonings used are produced by liao ribs's own workshop, and the Chinese herbal medicines used are very elegant;
Second, sweet and salty, suitable for both north and south;
Third, pay attention to the original flavor, and never add any chemical raw materials or additives in the process of marinating;
Fourth, the heat is enough, the material is hard, the dishes are soft and easy to digest. The color of pot-stewed vegetables is controlled by heat, so the color of pot-stewed vegetables is natural and clean, which can arouse people's appetite at a glance;
5. High protein, low fat and rich nutrition. In the process of marinating, liao ribs pot-stewed vegetables must first get rid of blood and fat, so pot-stewed vegetables are not greasy at all and never stick to their hands.
Production process and matters needing attention of red and white brine
First, the production process of red and white halogen
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.
Second, the production of red and white brine
(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).