Sichuan-style pot-stewed vegetables belong to the largest category among the five flavors. They are crisp and delicious, suitable for all ages, clean and hygienic, long in storage time and convenient to carry and eat. The key to making pot-stewed vegetables lies in the preparation of bittern. There are two kinds of bittern in Sichuan: red bittern and white bittern, and their flavors are basically the same. The main difference is that the red brine is added with a proper amount of rock sugar color, which is suitable for marinating light-colored raw materials. White brine is suitable for marinating dark raw materials (such as beef and mutton) without sugar.

2, halogen formula

5 g of Rhizoma Kaempferiae, 25 g of star anise, 0/5 g of cinnamon/kloc-,0/5 g of fennel/kloc-,0/5 g of Amomum tsaoko/kloc-,0/5 g of clove/kloc-,0/5 g of licorice/kloc-,20 g of pepper and 0 g of Amomum villosum/kloc-. The above ingredients are the dosage of primary brine, which can be increased or decreased according to the quantity of brine products.

3. Salt water production

1), divide all spices except ginger and onion into two equal parts, put them into two gauze bags, and tie the bags tightly to make spice bags.

2) Break the crystal sugar, put100g vegetable oil and crystal sugar on the wok, stir-fry until it melts into silver red, and color it with 250% clear water.

3) Add 5,000 grams of water to the pot, add ginger, onion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red and brown) and spice bag, and cook it with low fire (about 1 hour) until the fragrance overflows, and then it will become salt water for later use.

4) The wrapped spice bag can be reserved for the next cooking, and the boiled brine can be used continuously. After each cooking, remove the impurity foam and skim off the oil slick. Boil the clean brine with salt and put it in a ceramic brine tank for preservation.

5) The next time the brine is good, pour the brine into the pot and put it in the last spice bag to cook. If the spice package has been boiled for many times and the brine becomes turbid and tasteless, you should replace it with a new spice package and brine to maintain the quality of the brine.

4, the role of salt water

1), animal raw materials must be blanched first, and then marinated in the pot to taste soft and cooked. The quality of brine can be improved by often marinating animal raw materials with strong flavor. 2) Fresh raw materials (pork, chickens and ducks) and raw materials with heavy odor (cattle, sheep, meat, intestines, belly, etc.) are best to use halogen separately. ) to ensure the quality of bittern products.

3) It is best to use the brine of halogen bean products once, and don't reuse it.

4) Check the salinity, color, fragrance and quantity of brine frequently, and replenish or replace it at any time to ensure the quality of brine.

5, salt water storage

The bittern should always be filtered out of impurities to ensure cleanliness and hygiene. When stored, it should be boiled to remove excessive grease. It should be kept in a ceramic cylinder or an enamel bucket (basin). If it is not used for a long time, it should also be boiled frequently before storage.

6, raw material processing and marinating method

1), raw material treatment: wash the marinated vegetables (all kinds of vegetarian food) and meat raw materials, blanch them to remove fishy smell, and then cut them into pieces (generally, the whole meat with a large volume weighs about 200g). Small foods such as heart, stomach, chicken and duck gizzards, wings, hooves, ducks and goose heads and necks do not need to be cut into pieces. The blanching time depends on the texture of raw materials. For raw materials with good flavor and light smell, they should be blanched to remove the fishy smell, and then taken out and put into a halogen pot. Beef, mutton, belly, intestines and other raw materials with strong smell are cooked until they are cooked (soaked 15 minutes) and then fished into the halogen pot. Vegetarian dishes (bean products, beans and fruits) can be washed.

2) marinating method: put the raw materials into a marinating pot, the marinade should submerge the raw materials, boil over high fire to remove floating foam, and then simmer over low heat until it is mature or cooked. It is necessary to master the heat flexibly according to the old and tender texture of raw materials. Usually, it is marinated in a salt water pot at 95℃ for about 40 minutes, and the finished product is the softness of the pot.

7. How to eat halogen products

Halogen products can be eaten hot or cold. When eating, you can pour a little marinade or mix with soy sauce, fresh soup, monosodium glutamate and sesame oil. If you like spicy food, you can also sprinkle some Chili noodles and pepper noodles. Common braised dishes are: braised beef, roasted goose, braised chicken and duck, braised chicken and duck wings, braised duck gizzards, braised pork intestines and so on.

Production technology and matters needing attention of red and white brine

One. Production technology of red and white brine

(1) Saltwater Seasonings and Spices

Make a pot of standard 12.5 kg salt water.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 65438+ chicken essence monosodium glutamate 000g.

Spices: Rhizoma Kaempferiae 30g Illicium verum 20g Clove 65438+ Fructus Amomi 50g Foeniculi 20g Fragrant Leaf 65438+ Radix Angelicae Dahuricae 50g Grass.

Fruit 50g vanilla 60g orange peel 30g cinnamon 80g Melaleuca 30g citronella 40g grass 50g dry.

50g pepper

Soup: chicken skeleton 3500g, bone1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil the pig bone (broken with a hammer) in cold water until it boils, remove the blood foam, clean it with clear water, add water again, add ginger (broken) and green onion (keep the root full length), and cook it slowly with low fire after boiling, instead of proudly making a halogen soup with strong fire (small fire clear soup, strong fire soup) for use.

(2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and stir fry slowly with medium heat. When the sugar turns from white to yellow, switch to low fire. When the sugar oil turns yellow and bubbles, continue to stir fry from the fire mouth (this time must be fast, otherwise it will become bitter, you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubbles change from big to small, add a little cold water, and then stir-fry with low fire until the paste flavor is removed. This is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden).

(3) If the spice is broken or the knife is changed (don't make it thin, change it slightly, so as not to affect the effect), wrap it with spice and tie it. First, cook in boiling water for 5 minutes alone, take it out and put it into brine soup, add salt and appropriate amount of sugar and pepper, and cook the brine with medium and small fire.

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

Matters needing attention in the production of red and white brine

Because brine is a cooking method with water as the heat conducting medium, it is a basic technical requirement in the process of handling seasonings and spices and in brine soup.

Master the amount of spices

The new brine is 12.5 kg, and it is appropriate to use 600-700 g of spices (300 g of 6 kg of water, 3000 g of about 150 g).

(2) The wrapped spices should be wrapped and tied with clean gauze. It should not be tied too tightly, but should be slightly loose. After the spices are wrapped, they should be soaked in boiling water for half an hour before use. The purpose of playing chess is to remove gravel and reduce the taste of the medicine.

③ The dosage of sugar color

The color of red halogen sugar should be added in stages to avoid the color damage of soup. Golden yellow is suitable for marinated food.

④ Boil the original soup.

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

(five) timely replacement of sachets.

Because the fragrance of brine will gradually weaken after being marinated with certain raw materials, it is necessary to replace the spice package in time when the spice is no longer rich, so as to keep its rich fragrance all the time.

Keep trying

After the spices in brine are dissolved in water, they will produce their own fragrance, but this fragrance is different from volatile and non-volatile fragrance. In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, and marinate only after it is considered to be in line with the fragrance of marinated raw materials. 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 is not easy to master, but it will be easy to master as long as you do it often and have experience slowly).

(7) No 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 marinated, because the spices in brine can only produce five flavors, but they can't make the raw materials salty. Therefore, we must try the salty taste of salt water every day to see if its salty taste is appropriate and how much salt is added. Only after the salty taste is appropriate can it be cured. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine to keep the brine mellow and salty all the time.

(8) add soup frequently.

In the process of marinating, the steam generated by brine boiling will gradually reduce the brine, which requires timely replenishment. There are two ways to add water.

First of all, a certain amount of raw juice brine is prepared in advance and added during marinating, so that the marinated raw materials can keep the chess fragrant, mellow and delicious.

The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a little pride. Because fresh soup contains a lot of protein, it can make the marinated raw materials fragrant. Remember to add cold water when pickling raw materials, which will weaken the fragrance, umami and salty taste.

(9) Avoid adding soy sauce to salt water.

The golden color in red brine is produced by sugar color, which can never be replaced by soy sauce. The raw materials pickled in sugar color are golden in color and not easy to turn black. However, a little longer oxidation time of brine marinated with soy sauce will make the color darker. The longer the time, the darker the color. So some friends marinate raw materials that are black, not golden, which is the reason.

(10) Boiled brine should be kept properly and should not be stirred.

Friends who do catering know this, so I won't say more. For example, in summer, if you often stir it without boiling it, it will breed bacteria and make the marinade sour and stale.

(1 1) A certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any impact on the human body. Please feel free to join.

Preservation and storage of brine

Previous experience tells us that the longer the brine, the better, that is, adult brine (for example, the brine in hotels, restaurants and restaurants is permanently preserved). Salt water should be properly kept to ensure its durability and quality. Therefore, attention should be paid to the preservation and storage of salt water, and iron drums and wood products should be avoided, but pottery should be used instead, because the main body of pottery is thick, which can avoid the influence of external heat, iron products are easy to rust, and wood products have peculiar smell. There is a layer of oil slick on the brine, which protects the brine to a certain extent, but everything has two sides, and too much oil slick will also destroy the brine. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the amount of oil slick should be appropriate, neither too much nor too little, so it is appropriate to have a thin layer of oil slick on salt water. If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to deteriorate, and it is difficult to keep the constant temperature in the pot during marinating. If there is too much oil slick, the heat of the brine is not easy to be lost and cooled, and the hot air is stuffy inside, which makes the brine stink, foam and mildew for a long time. Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag.

Pay attention to the following points when preserving brine:

1. When salt water is used, it must be boiled, and the excess oil slick on it must be removed, then the foam is washed, and the precipitate is filtered with gauze to keep the salt water clean.

2. To preserve the old brine, clean instruments and good storage conditions (environmental sanitation and temperature regulation) must be used to ensure the quality of brine and brine products.

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

4. The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. Therefore, it is necessary

Salt water must be boiled twice (once in the morning and once in the afternoon, and kept fixed).

Although the temperature drops gradually in autumn. However, the heat is not over yet, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, salt water should be boiled at least 2 to 3 times and kept in a fixed place.

6. When the temperature drops gradually in winter, salt water should be boiled once a day and put in a fixed place.

7. Bittern must be boiled and preserved after food curing. If the bittern becomes more and more bitter, it must be mixed with chicken blood (one chicken's blood plus 1 kg water) and poured into the bittern for stirring and swirling. After standing, it will be boiled and filtered with gauze to remove impurities.

8. Always check the salty taste in the salt water, and make it slightly positive, so as not to be too salty or too weak, or the aroma is too heavy or too weak. Salt water should be stored in a dark, ventilated, flat, dry and collision-free environment for better preservation.

9. Refrigerator storage method. The use of refrigerators in restaurants and homes has brought convenience to the storage of salt water. Bitter can be stored in the refrigerator. The specific method is to boil salt water, filter impurities with gauze, then boil, cool and stand still, seal with plastic wrap and store in refrigerator.

10. A special person must be responsible for the brine in the restaurant, and corresponding rules and regulations shall be formulated. It is necessary to register the number of soup and marinated raw materials added every day to maintain the durability of brine flavor. Even the salt water in the home should be checked regularly to avoid deterioration.

I hope it will help you, and hope to adopt it.