Classification of juice: There are two kinds of southern bittern and northern bittern due to different formulas: red bittern and white bittern. The main ingredients of red bittern include soy sauce, rice wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and tsaoko. The color of the marinated dishes is red, so it is called red brine. Because of the addition of soy sauce, the dishes taste sweet and mellow. White brine is made of water, some seasonings and traditional Chinese medicine without soy sauce and sugar, showing its original color, but sometimes a little light soy sauce is added to avoid being too white. The main ingredients of Beilu include soy sauce, Shaoxing wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and cinnamon. Universal halogen bag: medicinal materials: star anise 5 fennel 25g tangerine peel 5g pepper 1 0g licorice 2 cloves 5g cinnamon 5g kaempferia 5g seasoning: soy sauce 100ml soy sauce paste 100ml rock sugar 1 tablespoon wine 1 tablespoon onion 2 ginger 3 slices garlic 5 petals pepper 1 sesame oil 1 teaspoon marinade method. 2. Soak the universal marinade bag, water 1000ml and all seasonings together for 20 minutes, then heat and boil, and complete the universal marinade. 1 tablespoon 15ml 1 teaspoon 5ml Boil the universal gravy, then add the ingredients, marinate them with low fire until they taste good, take them out, cut them into sizes suitable for the entrance, pour the universal gravy, and sprinkle with ingredients such as coriander and chopped green onion. 1. Spiced dried beancurd: put spiced dried beancurd into the boiling record, marinate it with low fire for about 20 minutes, cut it into small pieces before eating, and then blanch it with marinade. 2. Kelp: put kelp into the boiling marinade, marinate it with low fire for about 20 minutes (among all marinades, put it last), take it out, pull out the toothpick, and then cut it into appropriate size. 3. Bean curd skin: cut the bean curd skin into long sections, put it in the boiled marinade, and use small fire marinade 15 minutes. 4. Marinated eggs: Wash the eggs, cover them with water, add a small spoon of salt, boil them with high fire, and then turn to low fire for 10 minutes until cooked. Take it out, shower it with cold water, peel off the eggshell, put it in the boiled marinade, marinate it with low fire for about 20 minutes, then simmer it for 10 minutes after turning off the fire, and cut it in half before eating. 5. Noodle cake: Put the instant noodle cake into the boiled marinade and marinate it with strong fire for about 3 minutes, then you can eat it. 6 Fish balls: 600 grams of fish balls, universal gravy: one pot method: Wash the fish balls, put them in the boiled gravy, marinate them with low fire for about 10 minute, take them out, put them in a dish, sprinkle with a little universal gravy, and sprinkle with chopped green onion. 7. marinated sausage: material: a pair of garlic and a piece of universal marinade in one pot. Practice: Wash the sausage, cut it into several sections, put the garlic into the sausage, rub and squeeze the garlic with your hands, and let the garlic slide forward to remove the dirt in the sausage. 2. Boil the all-purpose marinade, then put the vermicelli into it, marinate it with low fire for about 60 minutes, then simmer it for 10 minutes after turning off the fire, and then take it out. After putting it into the plate, pour a little all-purpose marinade and mix it with shredded ginger. Coriander is eaten together. Spiced tea eggs: eggs 10 tea leaves, half a cup of water 1000ml soy sauce 1 cup (one cup of 240ml), and two teaspoons of salt are wrapped in a bag. Practice: carefully wash the egg shell, put it in a pot, pour in clear water, and add a teaspoon of salt to the water until it is over. First, boil it with strong fire and cook it. Turn the water to a low heat after boiling, and turn it off after boiling for ten minutes. Stuffy for another 5 minutes, then take it out and let it cool for later use. Put the universal halogen bag and all other materials into the pot to boil, crack the eggs, put them into the pot, cook with low fire for 1 hour, and soak for 2 hours after the flameout. All-purpose gravy is also suitable for cooking all kinds of vegetables. Cut the vegetables into the size suitable for the entrance, then put them into the boiled gravy and cook for about 2-5 minutes with high fire. After being put up, mix them with a proper amount of sand tea sauce and a little all-purpose gravy. (Fresh mushrooms, broccoli, spinach, cabbage, Flammulina velutipes, string beans, bean sprouts, spinach, corn shoots) Oyster sauce spicy marinade is suitable for the internal organs of poultry, because the taste of oyster sauce spicy marinade is relatively strong, which can cover the unique taste of internal organs, and the marinated taste will be better than that of universal marinade. People who like spicy food can increase the weight of pepper powder, or after marinating the marinade, Add Chili oil to add flavor. Spicy marinated oyster sauce: medicinal materials: fennel 25g pepper 1 0g licorice 2 slices clove 5g cinnamon 5g seasoning: spicy bean paste 2 tablespoons oyster sauce 2 tablespoons sand tea sauce 2 tablespoons spicy oil 1 tablespoon garlic 5 slices ginger 2 pieces pepper rice wine 1 tablespoon rock sugar 1 tablespoon marinade practice:1. 2. Marinated buns and 2000ml of water, rice wine are put into the pot together, soaked for 20 minutes for later use, pepper is minced, and garlic is patted for later use. 3. Heat the oil pan, saute the garlic and ginger slices until fragrant, add the spicy bean paste, oyster sauce, sand tea sauce, spicy oil and pepper powder, stir-fry them together, put them in the pot of practice 2, add the rock sugar, and boil them over high fire to complete the spicy marinated oyster sauce. Spicy fat sausage with oyster sauce: material: a pot of sausage washing with oyster sauce and spicy marinade: one tablespoon of salt, three tablespoons of flour and three tablespoons of vinegar. Practice: cut the pig intestine into several sections, cut off the surrounding fat, turn the big factory over with chopsticks, and add salt, flour and vinegar to wash it until the surface of the large intestine is not sticky. 2. Wash the large intestine thoroughly with clear water, put it in a pot, cover it with water, boil it with strong fire, after scalding it with boiling water, pick up the large intestine, rinse it with clear water again, and drain the water for later use. 3. Boil the spicy marinade of oyster sauce, put it in the pig's large intestine, marinate it with medium fire for about 60 minutes, put it in a plate and sprinkle with chopped green onion. Spicy beef tendon: material: beef tendon: 600g oyster sauce spicy marinade: 1 pot practice: boil the beef tendon in water for 40 minutes, then drain it for later use. 2. Boil the spicy marinade in oyster sauce, add beef tendon, marinate it slowly with low fire for about 60 minutes, and then insert it with chopsticks. If it can penetrate, it means that the beef tendon is tasty, and fill it with beef tendon. Apple curry marinated bag: medicinal materials: half of apple, curry powder 1 tablespoon, fennel 1 5g of cassia twig, 5g of pepper, 5g of anise, 3 seasonings: garlic 10 cloves of oil, 2 teaspoons of soy sauce, half a spoonful of salt and sugar, and half a spoonful of marinated juice:1. 2. Put the apple curry marinade into the pot, add 1000ml of clear water, soak it for later use, dice the apple and pat the garlic for later use. 3. Heat the pot, add 2 teaspoons of oil, add the garlic to saute until fragrant, then add the diced apple and curry powder, stir fry them together, then put them into the pot of the method 2, and boil them to get the apple curry marinade. Curry marinated chicken wings: Material: 6 chicken wings, apple curry marinade 1 pot. Practice: Make the chicken wings clear and clean for later use. 2. Boil the apple curry marinade, add the chicken wings, marinate with low fire for about 15 minutes, and then simmer for 15 minutes after turning off the fire until the chicken wings taste. Red oil marinated bag: medicinal materials: 2 pieces of licorice, 5 grams of cinnamon, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of Amomum tsao-ko, one seasoning: soup stock, 1 can of spicy oil, 3 tablespoons of soy sauce paste 1 1 tablespoon of garlic, 5 petals of ginger, 5 slices of onion, 3 peppers, 1 tablespoon of rice wine, 1 tablespoon of sesame oil and 1 tablespoon of marinated juice. Practice: Put all the medicinal materials in a bag, which is the red oil marinated bag. 2. Put the marinated bread and water 1000ml, broth and rice wine in the pot and soak for 20 minutes. 3. Pat the garlic, cut the pepper into powder, wash the onion and cut it into long sections for later use. 4. Heat the oil pot, stir-fry the garlic and ginger slices, add spicy oil, soy sauce paste and sand tea sauce, stir-fry and then pour into the pot in the method 2, and add the pepper powder. Duck tongue with red oil: material: duck tongue 600g with red oil marinade 1 pot practice: scald the duck tongue with boiling water and wash it for later use. 2. Boil the red oil marinade, add it to the duck tongue, boil it with high fire, add it to the duck tongue, boil it with low fire for 40 minutes, turn off the fire and let it cool, and then serve. Garlic-flavored marinated bag: medicinal materials: garlic 10 star anise, 3 pepper 1 0g clove, 5g fennel 1 5g ginger, 5g cinnamon, seasoning: 3 onion stock 1 soy sauce, 2 tablespoons rice wine1tablespoon marinade. Practice:/kloc-0. Pat the garlic in the medicinal materials, peel off the outer film, put it in a marinated bag with all other medicinal materials, and then tie it tightly with cotton thread, which is the garlic-flavored marinated bag. 2. Put the marinated bag and water 1000ml into a pot and soak it for 20 minutes. . 3. Wash the onion and cut it into long sections for later use. 4. Take the oil pan, saute the onion sections, pour them into the pot of the method 2, add soy sauce to taste after boiling, and then finish the garlic-flavored marinade. Garlic-flavored pork tail material: 3 pieces of garlic 10 ginger and 5 pieces of garlic-flavored marinade in one pot: pat the garlic for later use. 2. Wash the pork tail, scald it with boiling water, and drain it for later use. Saute the garlic and ginger slices until fragrant, and then pour them into the garlic-flavored marinade. 4. Put the pig's tail in, turn the simmer for about 40 minutes, pick it up and cut it into small pieces. Sprinkle with coriander and serve. Baixiang halogen bag: medicinal materials: licorice root, 2 pieces of star anise, 3 pieces of ginger, 5 grams of broad bark, 5 grams of clove, 5 grams of Amomum tsao-ko, 2 pieces of aucklandia root, 5 grams of cinnamon twig 10 grams of pepper 10 grams of seasoning: soy sauce 1 cup of rice wine, 1 cup of rock sugar 1 tablespoon of sesame oil 1 tablespoon. Practice: 2. Halogen bag and 500ml of water. Put the rice wine in the pot and soak it for 20 minutes. 3. Turn on the fire, add soy sauce, rock sugar and sesame oil, and boil it to complete the spiced halogen bag. Braised tripe: ingredients: tripe 1 piece, 4 ginger onions, 2 small pieces of garlic, 5 petals of spicy bean paste, 2 tablespoons of black bean paste 1 tablespoon of spiced gravy 1 pot practice: wash tripe, scald it with boiling water for later use, 2. Wash the onion and cut it into long sections, and pat the garlic for later use. 3. Take out the oil pan, add onion, ginger and garlic and saute until fragrant, then remove the spice residue, then saute the black bean paste and spicy bean paste with the oil in the pan, then pour them into the pot of spiced marinade, boil them with strong fire, put them into the tripe, and turn to low fire for about 2 hours until grams can pass through the tripe with chopsticks. 4. Take out and cut into small pieces, put them into a plate and sprinkle with a little chopped green onion. Suxiang halogen bag: fennel 1 5g star anise, 3 cinnamon, 5g pepper 1 0g seasoning: salt1tsp soy sauce, one tablespoon vegetarian oyster sauce1tsp sugar, one tablespoon marinade. Practice: Put all the medicinal materials in a halogen bag, which is the Suxiang halogen bag. 2. Put 600ml of halogen bag and water in the pot and soak for 20 minutes. 3. Turn on the fire, add all the seasonings, and finish the fragrant halogen bag after boiling. Halogen chicken: material: vegetarian chicken, 6 peppers, 1 ginger 1 block of vegetarian marinade 1 pot practice: wash vegetarian chicken for later use. Cut all the peppers and ginger into shreds for later use. 2. Boil the vegetarian marinade for later use. 3. Remove from the oil pan, stir-fry the shredded peppers and ginger, add the vegetarian chicken and stir-fry, then pour the vegetarian chicken into the marinade of Step 2, turn the marinade to low heat for about 25 minutes, and take it out and discharge it into the pat. Halogen belly: vegetarian belly, 4 peppers, 1 ginger and 1 piece of vegetarian marinade. One pot practice: Wash vegetarian belly and cut it in half for later use. Pepper and ginger are all cut into filaments for later use. 2. Boil the vegetarian marinade for later use. 3. Remove from the oil pan, stir-fry the shredded pepper and ginger, add the vegetarian belly and stir-fry, then pour the vegetarian belly into the marinade of practice 2, turn to low heat for about 20 minutes, then simmer for another 20 minutes after turning off the fire, take it out, cut it into appropriate sizes, discharge it into a plate, and sprinkle with a little coriander and shredded pepper. Coke marinated bag: medicinal materials: a bottle of star anise, 3 fennel 1 5g cassia twig, 5g shajiang, 5g seasoning: soy sauce, 1 tablespoon rice wine, 1 tablespoon ginger, 2 pieces of marinated juice. Practice:1.Put all medicinal materials except coke into the marinated bag, which is the coke marinated bag. 2. Put the halogen bag, cola and soy sauce into the pot and soak it for 20 minutes. 3. Turn on the fire, add wine and ginger slices, and finish the coke halogen package after boiling. Preservation method of marinade: marinade can be reused, and marinade has a special magic that the more it is marinated, the more delicious it will be, especially the gravy of meat. After boiling, it can add the flavor of marinade. To preserve marinade, we must first remove the marinade, then filter out the impurities, put it into a fresh-keeping box or other appropriate containers, and freeze it, that is, the old marinade. Before using it, just take it out, thaw it, boil it, and add a proper amount of water. After the seasonings such as sugar are boiled together, the new materials can be marinated. After marinating, they can be filtered and frozen. After about 3-4 days of use, the old marinade will lose the fragrance of the important marinade. At this time, just add a new marinade and add seasonings such as water, soy sauce and sugar, and you can continue to marinate other ingredients. In the process of re-marinating, special attention should be paid not to touch raw water. Chopsticks used for holding or net spoons used for fishing must be cleaned to wipe off the water. The old marinade should not be replenished with proper water until it is boiled, so as to prevent the marinade from spoiling. The marinade can also be stored in cold storage, but it is the correct way to store the marinade after taking it out every 3-4 days, heating it, cooling it and then putting it back in the refrigerator. In addition, when marinating bean products such as dried beancurd and kelp, it is best to separate the marinade into another small pot, and then put the dried beancurd kelp into the marinade after boiling. This is because this kind of video is easy to make the marinade sour, and the marinade in this small pot can be poured out after eating. Preservation method of lo-mei: lo-mei taken from lo-mei is a way to taste lo-mei, if it can be eaten on the spot. If there is still lo-mei left in lo-mei, it is best to take lo-mei out, put it in a sealed bag and keep it in the refrigerator, while lo-mei is preserved after filtering out impurities. There are two ways to eat it: one is cold food, that is, directly slicing lo-mei, sprinkling seasonings and chopped green onion, and the other is cold food. If it's sliced, it's still braised, because it's sprinkled with chopped green onion and sprinkled with seasoning, so it's necessary to wash it with hot water first, then take out a small pot of marinade and heat it, and then put the marinade into the heat before eating. Braised pork trotters: Illicium verum, 5 tangerines10g pepper15g licorice, 2 cloves10g cassia twig10g ginger10g tsaoko10g cinnamon. More than 5g is stewed pork trotters. Ingredients: trotters 1 onion, 2 ginger, 5 garlic slices 10 petalled trotters, marinated in a bag of seasoning: soy sauce 200ml, 2 tablespoons of rock sugar, 1 tablespoon of oil and 1 tablespoon of rice wine 1 tablespoon. Practice: 1. Put the marinated bag, 2000ml of water, soy sauce and rock sugar into the pot and soak it. 2. Wash the pig's trotters, put them in a pot, add water, cook them with ginger to about 80 degrees, remove blood and fishy smell, pick them up, soak them in cold water for about 30 minutes, scrape off the fine hairs and rinse them off, then put them in a freezer at MINUS 30 degrees, and take them out for later use after rapid freezing. 3. Wash the onion and cut it into long sections, pat the garlic for later use. 4. Heat the pot, add a tablespoon of oil, add the onion sections, ginger slices and garlic, saute until fragrant, add salt and rice wine to taste, and then pour it into the pot in the first method. 5. Heat the gravy, add the pork knuckle gravy for about 60 minutes, take it out and cut it into small pieces. Put it on a plate and sprinkle a little parsley. Cantonese-style marinated duck wings: medicinal materials: star anise, 5 pieces of dried tangerine peel, 5g of pepper10g of licorice, 2 pieces of clove, 5g of fennel15g of cinnamon bark, 5g of Amomum tsao-ko, and a cinnamon twig10g of marinated duck wings. Practice: Put all the medicinal materials into a marinated bag, which is the Cantonese-style marinated duck wings marinated bag. Ingredients: duck wings, 6 shallots, 2 ginger slices, 5 garlic slices 10 pepper, one Guangdong-style marinated duck wings, one package of seasoning: soy sauce 120ml, one tablespoon of chicken powder. Method: 1. Put the marinated package, water 1000ml, soy sauce and chicken powder in the pot. 3. Wash and cut the onion, pat the garlic, put it in the pot of the first method together with the Chili duck wings, marinate it with low fire for about 20 minutes, then simmer for another 20 minutes, take out the duck wings, and bake it in the oven for 2 minutes. Brine bag for candied eggs: Illicium verum, 3 pieces of dried tangerine peel, 5 grams of pepper, 5 grams of licorice, 5 grams of fennel 15 grams of sand ginger, 5 grams of cinnamon, 5 grams of material: egg 10 peppers, 2 candied eggs, one bag of seasoning: 200ml of soy sauce, one tablespoon of sugar. Practice: Put the halogen bag, 600ml of water, soy sauce, rock sugar and pepper in the pot and soak them. 2. Wash the eggs, put them in a pot, cover them with water, add a tablespoon of salt, boil them to 80 degrees, stew for 3 minutes, turn off the fire, then simmer for 10 minute, soak them in cold water immediately after taking them out, and peel off the eggshells for 5 minutes. 3. Put the eggs in the marinade that has been cooled in the first step, put them in the refrigerator, soak them for more than two days, and let the eggs taste. Apo Tiedan halogen bag: 3 fennel10g clove10g pepper10g cinnamon10g. Practice: put all the medicinal materials into the halogen bag, tie them tightly with cotton thread, and break them with heavy objects. Ingredients: quail eggs, 20 onions, 2 ginger, 2 slices of garlic, 5 cloves of marinated sauce, two tablespoons of seasonings: rock sugar 1 tablespoon of water, 400ml. Practice: wash the onion, cut it into long sections, and pat the garlic for later use. 2. Boil the marinated bag, onion, ginger slices, garlic and all seasonings together, then turn off the fire for later use. 3. After the quail eggs are cooked, peel off the eggshells, put them in the marinade of the second method with low fire for about 10 minute, soak them for 5 minutes after turning off the fire, take them out and drain them, and let them dry naturally. 4. Repeat the loose marinade and air drying for at least seven times until the protein is partially condensed into a thin layer.