It is the most widely used method of Sichuan cold dishes. A variety of seasonings and spices are added to make brine, and the raw materials are roughly processed into marinated vegetables, which are suitable for meat, poultry game, aquatic products, vegetables, bean products and other raw materials. Sichuan-style braised dishes are the process of making Sichuan-style hot dishes and cold dishes with red and white braised foods, which is suitable for cooking in families, restaurants and restaurants.
Production technology and matters needing attention of red and white brine. Processing technology of red and white bittern (1) One pot standard of spices and spices for bittern 12, 5 kg of bittern seasoning: Sichuan salt 300 g of rock sugar 250 g of ginger 500 g of onion 300 g of cooking wine 100 g of chicken essence monosodium glutamate. Suitable spices: rhizoma kaempferiae anise 30g10g cardamom 50g fennel100g fragrant leaves100g angelica dahurica 50g tsaoko 50g vanilla 60g dried tangerine peel 30g cinnamon 80g glutinous rice.
Red and white halogen making (1) chicken skeleton. Boil the pig bone (crushed by hammer) in cold water until it boils, remove the blood foam, wash it with clear water, add water, add ginger (crushed) and onion (keep the root full length), cook it slowly with low fire after boiling, and don't proudly make a marinated soup with strong fire (small fire clear soup, strong fire thick soup) for later 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 over medium heat. When the sugar turns from white to Huang Shi, switch to low heat. 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 smell is removed, which is the sugar color (the sugar color is neither sweet nor bitter, but the color is golden) (3) The spice is broken or changed (don't dilute it, change it slightly, so as not to affect the effect). Wrap it in spices and tie it.
Boil it separately in boiling water for 5 minutes, take it out, put it into the brine soup, add salt, appropriate amount of sugar and pepper, and cook it with low heat to make the first embryo red brine (white brine is the same as the spice without pepper and sugar). Matters needing attention in the process of making red and white halogen. Because halogen is a cooking method with water as the heat conducting medium, there are basic technical requirements in the processing of spices and spices and in halogen soup.
(a) to master the dosage of new brine 12. 5 kg, preferably 600-700 g of spices (300 g of 6 kg of water, 3000 g 150 g). Second, wrap the spices with clean gauze, not too tightly, but a little loosely. After the spices are wrapped, they should be soaked in boiling water for half an hour before they can be used. The purpose of playing chess is to remove gravel and reduce the taste of the medicine.
Third, the amount of sugar color, red halogen sugar color should be added in stages to avoid damage to the soup color. Salted food should be golden yellow. Fourth, when cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid burning the soup. 5. Replace the seasoning package in time. Because the fragrance in the brine will gradually weaken after the brine is marinated with certain raw materials, it is necessary to replace the spice package in time if the spice is not strong enough to maintain its rich fragrance.
6. Spices in brine will produce their own fragrance when dissolved in water, but this fragrance is different from volatile and nonvolatile fragrance. In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, which can only be marinated after it is considered to conform to the fragrance of marinated raw materials.
In the process of tasting, it is necessary to record the amount of seasonings at any time so as to increase or decrease all kinds of seasonings 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). Seven can not be separated from salty taste "Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the pickled raw materials should also be available, because the spices in brine can only produce a five-flavored taste, but can not make the raw materials salty. Therefore, we must try the salty taste of brine every day to see if its salty taste is appropriate, and it can only be cured after the salty taste is appropriate.
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. In the process of marinating Baqin decoction, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time. There are two ways to add water.
Prepare a certain amount of raw juice brine in advance, and add it at the same time of 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 marinate the raw materials after a little pride. Because the fresh soup contains a lot of protein, it can turn the raw materials into bittern with rich flavor.
Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste. Avoid adding soy sauce to salt water. The golden color in red brine is produced by sugar color, so it must not be replaced by soy sauce. The raw materials pickled in sugar color are golden yellow and not easy to turn black. However, the brine marinated in soy sauce will take a little longer to oxidize and its color will darken. The longer the time, the darker the color. Therefore, the raw materials pickled by some friends are black, not golden, which is the reason.
Ten is the boiled brine, which should be properly kept. Not suitable for mixing. Friends who do catering know this, and everyone knows it, so I won't say more. For example, in summer, if it is often stirred without boiling, it will breed bacteria and make the brine sour. Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade. Now people have higher requirements 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 marinade will not have any effect on human body, please feel free to join. 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, we should pay attention to the preservation and storage of salt water, avoid using iron drums and wood products, and use earthenware instead. Because the green body of pottery is thick, it 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 duality, 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 not easy to keep the constant temperature in the pot during marinating. If there is too much oil slick, the heat of the brine will not be easily dissipated and cooled, and the hot air will be trapped inside, which will cause the brine to stink, foam and mold after 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 in salt water preservation: 1. When using the salt water, it must be boiled, and the excess oil slick on it must be removed, then the foam is washed, and the sediment is filtered with gauze to keep the salt water clean. 2。 To preserve old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation and temperature regulation) to ensure the quality of brine and brine products.
3。 During the Spring Festival, the temperature rises gradually, so it is required to boil the brine every morning and evening and put it in a fixed place. 4。 The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. So boil brine twice a day (once in the morning and once in the afternoon, and it is fixed).
Although the temperature drops gradually in autumn. However, the summer heat is not over, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, salt water should be boiled at least 2 or 3 times and put in a fixed place. In winter, the temperature drops gradually, so the salt water should be boiled once a day and put in a fixed place.
7。 After each pickling, the bittern must be boiled and preserved. If the bittern becomes more and more bitter, it must be mixed with chicken blood (one chicken blood plus 1 kg of water), poured into the bittern and stirred into a vortex. After standing, boil it and filter it with gauze to remove impurities. 8。 Always check the salty taste in brine to make it slightly positive, so as to avoid being 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 families brings convenience to the storage of brine. Bitter can be stored in the refrigerator. The specific method is to boil the salt water, filter the impurities with gauze, then boil it, let it stand and cool, seal it with plastic wrap and put it in the refrigerator for preservation.
10。 There must be a special person in charge of the brine in the restaurant, and the corresponding rules and regulations should be formulated. The number of soup and marinated raw materials added every day must be registered to maintain the durability of brine flavor. Even the brine at home should be checked regularly to avoid deterioration.
Now teach you some special halogen products: 1. Five kilograms of spiced beef should be replaced by pieces of about 500 grams, which should be uniform and mainly sliced or the size you feel satisfied with. First use cooking wine, ginger, scallion and Sichuan salt 1 hour, then put it in a cold water pot with a proper amount of salt, cook it slowly over medium heat, take out the beef until it is broken, and then wash it with clear water.
Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) 1 hour or so, and then take it out of the pot. It is required to be golden in color, rich in five flavors, soft and delicious, and can be paired with assorted dishes and cold dishes. The main point of spiced goose intestines is that the goose intestines are full of water, which is not conducive to soaking in water. Therefore, they must be pickled with salt water alone. Don't marinate goose intestines with brine soup pot, so as not to affect the quality of brine and easily cause brine deterioration.
First, wash the goose intestines, change them into chopsticks-long knots, code them with cooking wine and refined salt ginger slices for 10 minutes, and add a proper amount of salt monosodium glutamate and fresh soup into 50 0 grams of brine separately to adjust the pot-stewed taste. After the brine is boiled, put the goose intestines into the brine, stir with chopsticks for about 10 second, and take out the pot.
I believe that after reading it, everyone can have a very detailed understanding of the configuration and use of brine. As long as you follow this method to make brine, I guarantee that you will be a master of Sichuan-style braised dishes when you go home. If there are any errors in this information, please correct it.