Raw materials: A: 25,000 grams of clean water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, B: 35 grams of licorice, fragrant leaves 10, 20 grams of cinnamon, 6.5 grams of tsaoko, dried tangerine peel 10, and ginger slices 10. C rock sugar 200g, refined salt 1000g, monosodium glutamate 25g, carved wine 500g, white soy sauce 50g, Yaozhu 10g.

Production: put pig spine, old hen and bonzi bone into a cold water pot, boil it, and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot.

Features: light yellow in color, salty and slightly sweet in taste.

Usage: Suitable for marinating pigeons, sausage heads, chicken feet and chicken elbow bones.

Saline formula (2)

Guilin rice noodles bittern

Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g.

Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.

Features: bright red color and salty taste.

Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs.

Northern miso soup

Ingredients: salad oil1500g. B 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. Onion1000g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia and cinnamon 75g each, poppy shell100g and clove 30g each. E 300g of cooking wine, 200g of soy sauce and 350g of light soy sauce.

Production: 1, 500g salad oil is put into a wok, and when it is heated to 50%, add broken rock sugar and stir-fry for 4 minutes, then add sweet noodle sauce and stir-fry for 2 minutes, and then take it out for later use. 2. Add the remaining salad oil, stir-fry for 20 minutes at 50% heat, take it out and put it in a material bag. 3. Wash the beef leg bones, pig leg bones, old duck and old hen, cut them into pieces weighing 500g, simmer them in boiling water for 5 minutes, take them out and put them in a stainless steel barrel, add 25kg of clean water and boil them with strong fire, skim off the floating foam, add the fried materials in step 1 and step 2, cook them with low fire for 4 hours, and filter them from the fire.

Features: purple color, salty and fresh.

Uses: Suitable for marinating all kinds of meat products and bean products.

Sauteed white salt water

Raw materials: 2000g of preserved chicken, 2000g of preserved duck, 2000g of pig bone and chicken bone, 0/00g of onion ginger/kloc-,0/5g of star anise/kloc-,0/0g of tsaoko, cinnamon, pepper/kloc-,30g of dried pepper, 50g of chicken essence and 65433 monosodium glutamate.

Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper are washed and wrapped with gauze and Qichengbao spice. 2. Wash dried chicken, bacon, dried duck, pig bones and chicken bones, blanch them in boiling water for 5 minutes, skim off the floating foam, then wash them, put them in a stainless steel bucket, add 25 kilograms of clear water, cook them on low fire for 5 hours, then add spice bags, chicken essence, monosodium glutamate, pepper and white sugar to taste and filter.

Features: light yellow in color and rich in bacon flavor.

Usage: Suitable for curing all kinds of meat products.

Saline formula (3)

Ingredients: onion oil 250g, sesame oil 200g, water15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Preparation: put 1 and b in boiling water for 10 min, then take out, put it in 15 kg of clean water, then turn to low fire, boil continuously for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance.

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and Flos Magnoliae. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, then filter residue and leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, shrimp skin 1 kg, scallop 1 kg, 2 ground fish and spices. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce.

Output: 1. Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, let it cool thoroughly, wrap it with gauze, and make a seasoning package. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Seafood brine

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili each 5g, angelica sinensis, licorice and fennel each 4g, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, coriander, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

Output: 1. Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Geranii, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi and dried Capsici Fructus, air drying, and wrapping with gauze to make seasoning package. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all kept. 3. Put 20kg of clear water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, bittern, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil with low fire, cover and cook for half an hour, and then cool and filter.

Features: reddish brown in color, salty, slightly sweet and slightly spicy.

Usage: Suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clams, crabs, etc.

Note: 1. When cultivating seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. It is not easy to marinate seafood raw materials with brine for too long to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, wash the internal organs and silt, soak them in water, put them into a halogen pot, leave the pot immediately after getting angry and boiling, let them cool, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. 4. Because of the strong smell of seafood, this kind of brine should not be used repeatedly for a long time. After using it twice, it should be replaced with new brine.

Production/Beijing Wangpu

Chaozhou bittern

Soup: 3 old hens, 2 old ducks, pig foreelbow 10 kg, boiled spine 10 kg, water 100 kg.

Spices: 20g of Alpinia officinarum, 50g of Alpinia officinarum, 0/0g of nutmeg/kloc, 0/0g of cardamom/kloc, 0/0g of fragrant leaves/kloc, 0/0g of fennel/kloc, 0/0g of tsaoko/kloc, 3 of Siraitia grosvenorii, and 0/0g of citronella.

Seasoning: Meiji fresh soy sauce 1 bottle, fish sauce 1 bottle, Guangdong rice wine 1 bottle, 2 bottles of pepper wine, osmanthus juice 1 bottle, rice wine 1 bottle, rose wine, sliced sugar (or rock candy) 50g, chicken powder and monosodium glutamate.

Cooking wine: coriander, leek, onion, ginger, onion and celery.

Production: 1, old duck gizzard, old hen, pork elbow and pork spine are put into a cold water pot to boil, and the floating foam is skimmed and put into a stainless steel barrel. After the water is boiled, it is changed to low fire 10 hour, and the raw materials are taken out to keep the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and cook for 3 hours on low heat. Add seasoning, Guangdong rice wine, rice wine, soy sauce, etc. Stir-fry coriander, onion, ginger, celery, banana and onion and pour them into a bucket.

Features: Strong fragrance.

Usage: Suitable for pickling chicken wings, pork elbows, fat intestines and goose heads.

Taste: salty, sweet and dry.

Raw materials: Illicium verum, Alpinia officinarum, Amomum Tsaoko and Pericarpium Citri Tangerinae each 25g, Cinnamomum cassia and Codonopsis pilosula each 15g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Momordica grosvenorii 1, 2 geckos, 5g cloves, 40g black pepper granules, etc. 1 bottle of b-pillar Hou sauce, 400g oyster sauce, 50g fish sauce, 250g distiller's grains, 20g curry sauce, 15g Pixian bean paste and soy sauce, 500g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar, 300g peanut oil and 75g sesame oil. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000 grams of old hen, old hemp duck and Jinhua ham 1500 grams, 2000 grams of leg bones and muscles, 750 grams of wild soft-shelled turtle, and 50 kilograms of clear water.

Production: wash the materials 1 and d, put them in slightly boiled water 10 minute, then take them out, rinse them off, control the water, put them in 50 kilograms of clean water, boil them with strong fire to skim off the floating foam, turn to medium heat 10 hour, then filter to keep the soup, and put them in a halogen pot. 2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it tightly and put it in a halogen pot for 30 minutes. 3. When the peanut oil is boiled to 50% heat, all the C materials are put into the halogen pot. Add material b and simmer for 20 minutes.

Features: bright red color and rich fragrance.

Usage: Suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc.

Caochu bittern

Flavor: salty, fresh and mellow, with rich five flavors.

Raw materials: 50 kg of water, old hen, old duck, pork belly1500g, pig bone 2000g, chicken claw bone1000g. B Redmi 100g, monosodium glutamate and cooking wine 200g, broken rock sugar 500g, Zigong well salt, ginger and chicken oil. C 50 grams of pepper and fennel, 30 grams of star anise, kaempferia kaempferia, cinnamon, dried ginger, Amomum tsaoko, fragrant fruit and fragrant leaves, 20 grams of clove, Cao Ling and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper.

Production: 1, material a is washed, boiled in boiling water, skimmed off the floating foam, fished out and put in a big soup bucket filled with 50kg of water, boiled for12hr with strong fire, and filtered to remove the residue. 2. The broken rock sugar in the material B is boiled to a sugar color with low fire, the Redmi is wrapped with gauze, the ginger is cut into small pieces, the cervical salt is fried with low fire, and then the material B is put into a big soup bucket for coloring and seasoning. 3. Stir-fry material C with low fire, take it out of the pot, crush it with a pulverizer, put it in a cloth bag, tie it tightly, put it in a big soup bucket and simmer for 8 hours.

Features: reddish in color and outstanding in aroma.

Marinated vegetables, such as braised chicken, stewed duck, stewed pork belly, dried bean curd, stewed eggs, etc., are cooked or soaked in marinade prepared in advance. Although these braised dishes are different in color, including red, yellow and white, their sweet characteristics make consumers never tire of eating them. However, the high price of braised vegetables, especially braised poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinade or prepare marinade to make marinade, but the marinated products are all black and red, and it is impossible to make the hotel's yellow and white marinade. The reason, experts say, is that the secret of blending red, yellow and white gravy is not well mastered. Therefore, this issue introduces the production method of red, yellow and white halogen.

The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

Red marinade

Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0/5g of licorice/kloc-,0/00g of dried red pepper/kloc-and 65438 of leek.

Methods: ① Chop tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into coarse pieces, tie leek, pat ginger loose with a knife, and cut dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly. ③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

Yellow marinade

Raw materials: gardenia150g, geranium100g, rhizoma kaempferiae 50g, pepper 25g, galangal 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery/kloc-0.

Methods: ① Split Gardenia with a knife, tie celery into knots, and pat ginger loose with a knife. ② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly. ③ Put seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well.

White gravy

Raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, leek150g, ginger150g, water wine1000g, white soy sauce/kloc-0.

Method: ① Tie up the chives and pat the ginger loose with a knife. Put star anise, kaempferia kaempferia, pepper, cardamom, tangerine peel, cinnamon leaf and angelica dahurica into a seasoning bag and tie them tightly. ② Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well. This formula is suitable for marinating10 ~12kg of fresh raw materials (the amount of seasonings can be reduced according to the family proportion).

Three secrets of marinade making

First, the amount of spices, salt and soy sauce should be appropriate: too much spices, the finished product has a strong taste and a dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough.

Second, the choice of raw materials: do not use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use easily faded spices.

Third, don't boil the marinade in advance: the marinade should be cooked now, which can avoid the aromatic smell in the seasoning from evaporating in vain and save fuel and time.

Preservation of pickled juice

The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

The following points should be paid attention to in the preservation of marinade:

1, skim off the oil slick and foam oil slick. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once.

Note: Use old bittern, but you don't have to use bone soup to prepare bittern. You can use water or oil.

New technology for making Sichuan-style brine

Sichuan-style pot-stewed dishes have been recognized by the masses since their formation, which is beyond the reach of other cooking methods.

Advantages and after thousands of years, enduring. Stew is not a single cooking method, but a combination of cooking (heating) and seasoning.

In a word, because the requirements of pot-stewed dishes are better than other hot dishes, the production of pot-stewed dishes has won the enthusiasm of many friends.

Pursuit, especially some housewives who can't cook. His characteristics are very obvious.

First, it is convenient to obtain materials, which can enrich and economize.

Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects.

.

Secondly, the texture is palatable and the taste is rich.

When marinating raw materials, we can rake them according to the texture of raw materials and the taste requirements of consumers, which can make them soft and crisp.

Crispy ... Five spices in pot-stewed vegetables are the most used flavor in Sichuan cuisine, giving people the richest and most palatable taste.

Any fragrance type in the fragrance can be increased or decreased according to your own preferences.

The third fragrance is pleasant, moist and not greasy.

Because a certain amount of spices with their own spicy flavor and aroma are added into the stew, the stew not only

In addition to the mellow five flavors, there is also a special aroma. These smells can refresh your mind, so when you taste braised dishes, you can

In order to achieve a good taste and a good sense of smell, it is an excellent dish to accompany wine.

Fourth, it is easy to carry and keep.

When marinating dishes, the protein in the raw materials will be denatured by heating, and then dehydrated, so that the marinated raw materials

Hungry, the water content is weakened, which increases the storage period and storage period of raw materials. The raw material of stew is easy to carry because of its thick juice.

Belt, the first choice for travel.

Fifth, increase appetite and benefit nutrition.

There are many raw materials for marinating, including meat and vegetables. Most of the marinated condiments have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation.

Effective. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of stimulating appetite and increasing food intake.

The purpose of increasing appetite.

Sichuan-style braised dishes are one of the important parts of Sichuan cuisine culture, which has been puzzled by the masses since it came out.

Fate, in the kingdom of Sichuan cuisine, after thousands of years of history, is still charming, when we hold chopsticks to taste delicious food.

Delicious pot-stewed vegetables, it will be so fragrant, intoxicated by the strange smell of long fragrance, it will make the world so beautiful.

Taste and praise. May our Sichuan cuisine last forever and enjoy Wan Li.

Next, we will talk about the classification of salt water:

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, and rich in flavor.

Depressed five flavors (the essence and fragrance used are basically the same).

Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. )

White brine, without sugar, colorless or natural (white braised chicken, white braised belly, pork belly, etc. )

Characteristics of halogen:

Whether it is white or red, it basically belongs to the category of cooking, and because it takes a little longer than cooking, it belongs to cooking alone.

Hair exists in Sichuan cuisine, so braised dishes are one of the cooking methods of Sichuan cuisine. It is the most widely used cold dish in Sichuan cuisine.

Method. Add a variety of seasonings and spices to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat and poultry game.

Raw materials such as aquatic products, vegetables and bean products, Sichuan-style pot-stewed dishes are Sichuan-style hot dishes made of red and white pot-stewed dishes.

The technology of cold dishes is suitable for cooking in families, restaurants and restaurants.

Production technology and matters needing attention of red and white brine

One. Production technology of red and white brine

(1) Seasonings and spices of brine

Make a pot of standard 12, 5 kg of salt water.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 100g chicken essence monosodium glutamate.

Spice: Rhizoma Kaempferiae 30g Illicium verum 20g Clove10g Amomum villosum 50g Fennel 20g Fragrant Leaves100g Angelica dahurica 50g Grass.

50 grams of fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 30 grams of Senecio scandens, 40 grams of citronella and 50 grams of dried grass.

50g pepper

Soup: chicken skeleton 3500g, bone 1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil pig bones (crushed by hammer) in cold water until boiling, remove blood foam, wash them with clear water and add water.

Add ginger (minced) and shallots (keep the roots long), and after boiling, cook slowly with low fire, not with strong fire (with low fire)

Clear soup, boiled over high fire) proudly turned into brine soup for use.

(2) Sugar-colored frying method: frying with oil. Rock sugar is processed first.