1. The production process of red and white brine

(1) Seasonings and spices of brine

Prepare a pot of standard 12.5 kg brine

Seasoning: Sichuan salt 300 grams of rock sugar, 250 grams of ginger, 500 grams of green onions, 300 grams of cooking wine, 100 grams of chicken essence, appropriate amount of MSG

Spices: 30 grams of kaempferol, star anise, 20 grams of cloves, 10 grams of white cardamom, 50 grams of fennel, 20 grams of bay leaves, 100 grams of angelica dahurica, 50 grams of angelica. Grass

Fruit 50g vanilla 60g orange peel 30g cinnamon 80g chili 50g thyme 30g lemongrass 40g grass 50g dry

50g chili

Soup ingredients: 3500g chicken skeleton and 1500g tube bone

Two. Preparation of red and white brine

(1) Make the chicken skeleton. Boil the pig tube bones (broken by a hammer) in cold water until they boil, remove the blood foam, rinse with clean water, add water again

, add ginger (beat into pieces), green onions (leave the whole root length), After boiling, it should be simmered slowly over low heat and not over high heat (simmering over low heat is a clear soup, while boiling over high heat is a thick soup) to make a stewed soup for later use.

(2) Stir-frying method of sugar color: stir-fry with oil. First process the rock sugar into fine powder. Put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to yellow, switch to low heat and the sugar oil will turn yellow. When soaking, take it away from the fire and continue frying (this time must be fast, otherwise it will become bitter easily, so you have to master it well. You can try it a few times first), then turn on the heat and turn it from yellow to dark brown. When the bubbles change from large to small, add a little cold water and stir-fry over low heat until the paste smell is gone, then it will be sugar color (the color of the sugar should not be sweet, not bitter, and the color should be smooth

Golden)

(3) Beat the spices or change the knife (do not make it fine, change it slightly to avoid affecting the effect) wrap it in a spice bag and tie it into a knot. First boil it in boiling water alone for 5 minutes, take it out and put it into the brine, add salt and an appropriate amount of sugar and pepper, cook over medium and low heat to get the aroma, and make the brine

Primary embryo red brine (do not add white brine Chili pepper and sugar color, other spices are the same).

2. Precautions in the process of making red and white brine

Since brine is a cooking method that uses water as a heat-conducting medium, it must be used in the process of processing seasonings and spices, as well as in the brine soup. Basic

this technical requirement.

(1) Master the amount of spices

For 12.5 kilograms of new brine, it is appropriate to use 600-700 grams of spices (300 grams for 6 kilograms of water, and about 150 grams for 3000 grams)

Second, wrap the spices. The spices should be wrapped and tied with clean gauze. They should not be tied too tightly and should be slightly loose. After wrapping the spice bag, it should be soaked in boiling water for half an hour before use to remove grit and reduce the smell of the medicine.

3. The amount of sugar color

The red brine sugar color should be added in batches to avoid damaging the color of the soup. The stewed food should be golden brown.

4. Make the original soup

When making the original soup from chicken skeletons and pig bones, use low heat to avoid high heat to dilute the soup.

Five, timely replacement of spice bags

Since the brine has been marinated with certain raw materials, the aroma in the brine will gradually weaken, so the spices are no longer rich

When using, the spice bag should be replaced in time to maintain its strong fragrance.

Six Continuous Trials

After the spices in the brine are dissolved in water, they will produce their own fragrances, but there is a difference between those that are easy to evaporate and those that are not easy to evaporate

In order to make the spices come out better, it is necessary to constantly try the aroma of the brine. Only when it is deemed to match the aroma of the brine raw materials can the brine be carried out.

During the taste testing process, you should keep a record of the amount of spices added at any time so that you can increase or decrease various spices in a timely manner (this point is difficult to master, but as long as you do it often, you will gradually gain experience. It’s easy to master).

Saltiness is inseparable

"Salt is the foundation of all flavors", which means that any Sichuan dish must have a certain base taste, and the same goes for marinated raw materials, because

The spices in the brine can only produce a five-flavored taste, but they cannot make the raw materials salty. Therefore, when adding raw materials every day

You must try the salty taste of the brine to see if it is salty. Whether the taste is suitable, how much salt should be added to the salty taste? Only when the salt taste is suitable

can it be marinated. In terms of specific operations, a certain amount of salt should be added to brine certain raw materials in time to replenish the salt amount so that the brine always maintains a mellow salty taste.

Add soup to Baqin

During the brine process, steam is generated due to the boiling of the brine, which will gradually reduce the brine, which requires timely replenishment of water.

There are two ways to add water.

First, prepare a certain amount of raw brine in advance and add it while braising, so that the brine can keep the flavor of the raw materials

mellow and delicious.

The second is to boil the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a while. Because the fresh soup contains a large amount of protein, the marinated raw materials can have a rich flavor.

Remember to add cold water when marinating the ingredients, as this will weaken the aroma,

umami and salty taste.

Do not add soy sauce to the nine brine

The golden color in the red brine is produced by the sugar color, so it must not be replaced by soy sauce. The raw materials marinated with sugar color will have a golden color

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Yellow, it is not easy to turn black. Adding soy sauce to the brine will make the color black and dark after oxidation for a little longer. The longer the time

, the darker and deeper the color will be. Therefore, the raw materials that some friends stew are black instead of golden, which is why.

Ten means the boiled brine should be kept properly and should not be stirred

Friends who do catering all know this, and everyone knows it so I won’t go into details. For example, in summer , if it is stirred frequently without

boiling, bacteria will breed and the marinade will become sour and taste bad.

Eleventh, a certain amount of chicken essence and MSG should be added to the marinade

Nowadays, because people have higher requirements for freshness, and the main component of MSG is glutamine. Sodium glutamate, but sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding MSG to the marinade will not have any impact on the human body. Please feel free to add it.

The custody and storage of brine

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

Water is stored forever). Brine should be properly kept to ensure that the brine lasts for a long time and the quality is not affected.

Therefore, attention should be paid to the custody and storage of brine. When storing brine, avoid using iron buckets and wooden utensils, and use earthenware instead. Decoration is because

the pottery body is thicker and can avoid the influence of external heat. Ironware is easy to rust and woodware has a peculiar smell.

There is a layer of oil slick above the brine, which has a certain protective effect on the brine. However, all things have dual natures. Too much oil slick will also damage the brine.

Therefore, properly handling oil slicks is also a key to management. Practice has proved that the amount of floating oil

should be appropriate, neither more nor less. Therefore, it is appropriate for the floating oil to have a thin layer above the brine. If there is no floating oil, the aroma will easily evaporate, the brine will be easily damaged, and it will be difficult to maintain a constant temperature in the pot during brine. If there is too much floating oil, the brine will not be easily heated

If it loses cooling, the heat will be trapped inside, causing the brine to stink, bubble, and become prone to mildew for a long time.

Brine is generally divided into four layers. The upper layer is oil slick, the second layer is scum, the third layer is brine, and the fourth layer is slag.

The following points should be paid attention to when storing brine:

1. When using brine, it must be boiled, remove the excess oil slick on it, and then clean the foam and use gauze Filter the sediment and keep the brine clean.

Keep the brine clean.

2. To preserve old brine, you must use clean vessels and good storage conditions (environmental hygiene, temperature regulation) to ensure the quality of brine and brine products.

3. The temperature gradually rises during the Spring Festival, so it is required to boil the brine every morning and evening and put it in a fixed place.

4. The climate is hot in summer, which is a period when brine is highly susceptible to deterioration. Foaming and acidification occur frequently. Therefore, the brine must be boiled twice a day ( Once in the morning, once in the afternoon, and fixed)

5. Although the temperature gradually drops in autumn. , but the heat is not over yet, as the saying goes, there are seven molds, eight rots, and nine maggots. Therefore,

The brine should still be boiled at least 2 to 3 times and placed in a fixed place

6. In winter, when the temperature gradually drops, the brine should be boiled once a day and placed in a fixed place.

7. The brine must be boiled and stored after each time the food is brined. If the brine becomes more and more bitter, chicken blood must be used (the blood of a

chicken plus 1 kilograms of water) and water, pour into the brine and stir to create a vortex, wait until it is still and then bring to a boil, then use gauze to filter out impurities

.

8. Always check the saltiness of the brine and adjust it slightly to avoid being too salty or too weak, or the aroma being too strong or too weak. Brine should be stored in a

shading, ventilated, flat, dry, and non-colliding environment for better preservation.

9 Refrigerator storage method. The use of refrigerators in restaurants and homes has brought convenience to the storage of brine. You can use refrigerators to store brine. The specific method is to boil the brine, filter out impurities with gauze, and then boil it again. Open, let cool, seal with preservation film and store in the refrigerator.

10. There must be a dedicated person in charge of the brine in the restaurant, and corresponding rules and regulations must be formulated. The quantity of soup and marinated raw materials added every day must be registered to maintain the brine. In order to ensure the persistence of fragrance and fragrance, even the brine in the home should be checked regularly to avoid deterioration.

Now I will teach you some special braised products:

1. Spiced beef

5 kilograms of first-grade beef, changed into pieces of about 500 grams, which should be uniform. Mainly cut into slices or the size you think you are satisfied with is the degree. First

use cooking wine, ginger, green onions and Sichuan salt and cook for 1 hour

Then put it into a cold water pot with appropriate amount of salt. Slowly bring to a boil over medium heat, take out the beef, until the beef is tender, take it out and wash it with clean water. Then put it into the brine and simmer it slowly over low heat (do not use high heat, firstly, the brine evaporates quickly, and secondly, the beef is not easy to cook)

It can take about 1 hour, then remove from the pot.

It is required to be golden in color, rich in flavor, soft and delicious, and can be used with platters, salads, etc.