Sauce and marinade are both processed by stewing soup stock and then soaking the finished product. South China often uses halogen to make cooked food, while North China mostly uses sauce to process food. Therefore, there has always been a saying of "South Halogen north sauce". There are several differences between sauce and brine.

one. The use of juice is different

①. The color of the sauce is heavy, and the sauce used is also made now. After the raw material is cooked, the soup will be dried and wrapped on the surface of the raw material, thus improving the edible taste of the dishes.

②。 The color of the marinated food is relatively light, and the marinade should be kept, that is, (soup stock marinade), and the longer the marinade is kept (that is, the longer it is used), the better the taste of the marinated food will be. Some marinated old shops can use a pot of marinade for decades.

two. The use of ingredients is different

①. For marinated food, animal raw materials can be used, such as beef, chicken, duck, goose, viscera of animals and poultry, etc. You can also use plant raw materials, such as tofu products, powder products, lotus roots, potatoes and so on.

②。 Soy sauce food mainly uses animal raw materials, that is, animal meat, bones, head and feet, fish and poultry and other ingredients.

three. The finished products are different

①. When making sauce products, because the spices used are high, the sauce taste of the finished product is strong, the seasoning taste is heavy, and the eating taste is salty, and the finished product color is red and bright.

② When making marinated products, we use less salt water, seasonings and spicy seasonings, so the finished products are light in color, light in seasoning and strong in marinated juice.

Next, I'm going to share with you what kind of cooking method is halogen and sauce.

one. Halogen

Halogen is a method that the raw materials are cooked in the prepared juice and then soaked in the original juice. Most of the raw materials for halogen are poultry, livestock and animal offal, such as halogen liver, halogen duck, halogen goose, halogen chicken and halogen sausage.

(1) Characteristics of halogen

Halogen dishes are soaked in juice and taken at any time to keep the dishes fresh and tender. According to their colors, the juice of halogen dishes can be divided into two kinds: red marinated juice and white marinated juice. The red marinated juice is colored with soy sauce or monascus water, and the white marinated juice does not contain colored seasonings. The finished product of halogen is characterized by tender taste, complete texture and shape, and moist skin.

(2) Key points of halogen operation

①. When marinating, it should be heated with a small fire, which is convenient for tasting.

②。 According to the characteristics of dishes, master the color of marinade.

③。 If the preserved marinated dishes are to be postponed, we should heat the raw materials and marinade and store them.

④。 According to the situation, the aged brine can be preserved. The method of preservation is to kill microorganisms by heating frequently to prevent it from becoming sour or moldy. When it is used next time, the amount of seasoning can be appropriately increased.

two. Sauce

Sauce is a cooking method in which the processed raw materials are put into the sauce, and then heated with low fire until the raw materials are crisp and rotten, and the sauce is dried. The essence of sauce means that the color of dishes is deep like sauce, followed by crisp and rotten taste. Therefore, sauce is suitable for big and old raw materials, such as sauce beef, sauce trotters and sauce elbows.

(1) Characteristics of the sauce

The dishes with the sauce are dark in color and crisp and rotten in flavor. Dark color, usually colored by the sugar color of soy sauce or red yeast water, has a crisp and rotten taste. Commonly used condiments for sauced dishes are: soy sauce, refined salt, sugar, pepper, aniseed, cinnamon, clove, Amomum villosum, Amomum tsaoko, angelica dahurica, cardamom, fennel and cooking wine.

(2) Key points of sauce operation

①. First of all, the sauce soup should be prepared, then the raw materials should be put in the sauce soup, and after the fire is boiled, it should be turned into a small fire, and finally it should be turned into a big fire, and the sauce should be dried and wrapped on the surface of the raw materials.

②。 When preparing miso soup, we should add enough seasoning and water at one time, so as to avoid the shortage of miso soup in the process of raw sauce.

③。 In order to make sauced dishes more tasty, we should marinate them with soy sauce, cooking wine, chopped green onion, ginger and pepper before the raw materials are put into the pot, and then put them into the sauce soup for processing.

sauce: it is a cooking technique that the primary processed ingredients are put into the sauce soup, boiled with strong fire, and heated for a long time to make the ingredients taste mature.

bittern: it is a cooking technique that the primary processed ingredients or semi-finished products are heated in bittern to make them absorb the bittern and heat them until cooked. What's the difference between sauce and brine? It only refers to the difference between sauce soup and brine. There are many similarities and obvious differences between sauce soup and brine soup. Let me summarize them in detail based on my experience:

Difference 1. Different ingredients: sauce generally uses raw ingredients, and the range of materials is narrow, mostly animal ingredients. For example, we are familiar with sauce beef, sauce trotters, sauce pork liver and so on. Halogen uses a wide range of ingredients, in addition to the ingredients used in sauce, there are some seafood, vegetarian dishes and so on, even semi-finished products, as long as you can think of halogen, it can be said that everything can be halogen.

difference 2. the taste is different: the flavor type of sauce is relatively simple, and the most common one is the spiced type, which is more accepted in the northern region. There are more bittern, such as bad bittern, oil bittern and spicy bittern, which are widely distributed and have high acceptance rate.

difference 3. different seasonings: different flavors determine different seasonings. Literally, sauces must be added to sauces, sauces, soy sauce, etc., while soy sauce is generally not used for halogen.

Spices are used in sauces and marinades to remove the fishy smell and enhance the flavor. Because the sauce has a single flavor, five spices, such as star anise, pepper, cinnamon, licorice and clove, are often used. In addition to the above, a variety of spices will be added to the sauce according to different regions.

difference 4. the color is different: soy sauce or sugar color is added to the sauce, which is generally sauce color or reddish brown. Halogen is divided into halogen, white halogen and yellow halogen according to color, among which red halogen is similar to sauce, and sugar color is generally used, and the color is similar.

difference 5: the initial processing is different. the ingredients of the sauce generally need to be pickled or oiled, while the brine can be pickled or not.

Difference 6: The retention of soup stock is different. This should be a relatively obvious difference. Originally, the sauce was generally used now, without leaving old juice. In fact, it was not left. In the process, the sauce would slowly and naturally collect thick soup juice, and in the end, there was little left, almost all of which was wrapped on the surface of the ingredients.

At present, the sauce is generally aged, but with the continuous addition of sauces, the color and taste will become heavier and heavier, so it is difficult to grasp the flavor during sauce making. Bittern must be preserved in stock, and the longer it is, the better. For example, century-old bittern is more precious. Expansion: Tips for sauce and marinating

1. No matter sauce or marinating, the ingredients should be made of brand goods from big manufacturers, such as animal ingredients, which can guarantee the quality.

2. Before marinating the ingredients, it is necessary to carry out preliminary processing, such as soaking blood water and blanching water, etc. If the smell is strong, it should be coded before cleaning.

3. Use the spice bag reasonably. When you use it for the first time, the spice smell is very strong, and you can take it out in advance after cooking for about 4 minutes. After the fragrance fades for two or three times, it can be put in the old soup all the time, and it will be replaced with a new package after four times.

4. Before making, check the salinity, color and dosage of the sauce-marinated soup, and try to add some new soup for circulation every time, which is not only beneficial to adjust the color, but also beneficial to adjust the taste. It is best not to add water halfway. If you have to add water, you must have hot water or hot soup.

5. The most important thing of sauce and marinated soup is to preserve the old soup, which is the premise of making a good product. After each use, try to clean the soup stock once, skim off impurities with a fine leak, and open it in a cool and ventilated place to cool (do not stir, naturally cool).

6. The upper oil slick formed by sauce marinade should be kept about three fingers thick, too little can not isolate bacteria and enhance fragrance, and too much is easy to stew the old soup (especially in summer).

7. After the sauce and marinated soup is used for two or three times, it should be cleaned up to remove the floating impurities between the floating oil and the old soup. The old soup should be filtered with fine gauze, and the last old soup at the bottom of the barrel should be poured out, and fresh water should be added to make up.

In traditional cooking, chefs are used to dividing the technique of bittern into two schools, the North and the South, and there is a saying that "bittern in the south is north sauce".

Bittern and miso soup are essentially seasoning soups needed to make Chinese dishes. Chefs in the north collectively refer to this soup as miso soup, while chefs in the south refer to it as brine.

The cooking process of "sauce" is similar to that of "halogen". Let's talk about the cooking method of "halogen" first, and then talk about "sauce", which is better to distinguish.

halogen refers to a cooking method in which the raw materials are simmered in a halogen soup with medium and small fire until they are cooked and tasty. Suitable raw materials are all vegetarian, such as pigs, cattle, sheep, chickens, ducks, geese and their internal organs, eggs, mushrooms, dried beans, blinds, vegetarian chickens and so on. The specific operation process varies with raw materials and techniques. The raw materials can be directly marinated in brine soup after cleaning, or marinated first and then marinated.

halogen products are usually called halogen goods, halogen flavor or halogen vegetables. Because halogen soup is made of spices, it has a mellow and rich fresh flavor, which is meaningful and suitable for drinking. Halogen products are found all over the country, and there are many famous products, such as Nanjing salted duck, Dezhou braised chicken, Kaifeng Mayuxing bucket chicken, and roast chicken in Fuliji, Daokou and Goubangzi.

Technical requirements of halogen

1. Proper firepower.

The raw materials of halogen products are generally large in block shape and take a long time to heat. Therefore, after the raw materials are put into the pot, they need to be boiled with strong fire, and then simmered with low fire, so as to meet the requirements of internal and external maturity.

2. The sequence of feeding should be appropriate.

several different raw materials can be marinated in the same pot, but the feeding sequence should be determined according to the different textures of raw materials and the length of heating time needed to ensure the consistency of maturity. For example, if beef, strips and ducks are marinated together, beef should be served first, strips second and ducks last.

3. The spices added to the marinated soup should be wrapped in gauze to prevent them from being scattered into the soup and sticking to the marinated products, which will affect the taste and appearance.

Spices can dispel the differences and enhance the fragrance of ingredients. However, improper blending or excessive dosage will lead to a strong flavor of traditional Chinese medicine, which is counterproductive.

generally speaking, the total amount of spices used per 5kg of brine (including the amount of ingredients) should not exceed 6g, and the proportion of spices with pungent or bitter taste such as clove, citronella, cinnamon and nutmeg should be smaller.

In addition, pork and beef are more "spiced", so the amount of spices should be increased appropriately when preparing spice packages, while mutton, chicken and seafood are "less" and the amount of spices will be relatively small.

4, often making halogen products, the maintenance and preservation of old halogen is very important.

Generally speaking, the maintenance of brine needs to pay attention to the following points:

A. After the marinade is used for a period of time, new soup with boiled ham and cured meat should be added to increase the concentration and flavor of the marinade.

B, remove the impurities in the marinade with minced chicken meat (that is, minced chicken meat) to keep the old marinade pure and the marinated products clean.

C, after the marinated products are taken out of the pot, the residue in the marinated soup should be filtered out, and then boiled, and then poured into the container filled with marinated juice, waiting for it to cool naturally, without stirring.

D, skim off the thick oil slick regularly, and it is advisable to keep the oil with a thickness of .5-1cm (except oil brine).

E, boil regularly for disinfection, so as to avoid spoilage. Generally speaking, it is boiled once every morning and evening in summer, once every day in winter, and placed in a ventilated place after cooling.

F, once the material head is marinated, the spice package is changed every 2-3 times or the old and new material packages are recycled.

G, the marinade of marinated bean products is prone to rancidity, so you should never use all the marinade for marinating bean products, but scoop out the marinade as needed, and the marinade left after marinating should not be returned to its original place.

if the marinade is used during the storage period, the remaining marinade should be boiled before storage.

5. There are several ways to color the marinated soup:

Red rice, sugar color or northeast miso are added to the miso soup in northern areas such as Shandong and Northeast China. Monascus rice is red in color. When used together with sugar, it can inhibit the speed of caramel oxidation and blackening, so that sauce soup can remain red and bright for a long time.

The bittern soup in Beijing is sometimes colored with dried yellow sauce; Guangdong chefs are good at using turmeric, soy sauce and soy sauce to color; Bitterns in Hubei, Hunan, Sichuan and other places generally use dried Chili, Chili sauce and yellow sugar to adjust the red soup color.

although gardenia jasminoides Ellis in spices also has the function of color matching, it is generally only a small amount of gardenia jasminoides Ellis is wrapped in spice bags to help color matching, so it is not advisable to use it in large quantities, otherwise it will be bitter.

Technical classification of bittern

refers to that bittern is prepared now and cooked now, and the bittern is not reserved, so it is used as a meal.

It means that the marinated soup is used again and again, with seasoning and soup added at each time, cleaned and stored after use, and can be used for many years. "Red halogen", "white halogen" and "clear halogen" can all be applied. Halogen-covered food is characterized by rich and mellow aroma.

Also known as "brine", the marinade is made of pepper, star anise, onion, ginger, salt, monosodium glutamate, etc. Some of them do not need spices, and the finished products are mostly used as cold dishes. Typical dishes such as salted duck and stewed loin slices.

The materials used are basically the same as the red halogen, except that no coloring materials such as soy sauce and red kojic rice are used, and the finished products have no sauce color, such as white halogen pork tripe and white halogen pigeon.

The coloring materials such as red rice, sugar or soy sauce are used in the preparation of brine, which makes the finished product reddish brown, representing dishes such as braised pig's trotters.

Originated from Dazhou in eastern Sichuan, it is suitable for raw materials such as duck tongue, goose web, wing tip and so on, which are small in size, crisp in taste and less in oil. It is named because the prepared marinated soup is "more oil and less water". In the process of marinating, the cooked food is scalded with hot oil, and at the same time, the aroma in the oil is transported to the raw materials. The raw materials with good halogen are bright red in color, rich in aroma and oily, brittle and slippery.

The name "sauce" is more common in the north, and its cooking process is similar to that of "halogen" method. It was named because sauce was the main seasoning in the early days, but now most of them have changed from sauce to soy sauce.

Most of the raw materials are meat, some need to be pickled in soy sauce first, and some need to be fried first and then boiled in soy sauce soup. The finished product is dark in color, mostly cold food.

traditional sauce methods can be divided into original sauce, semi-original sauce, clear sauce, marinated sauce, aged soup sauce and so on.

Generally, the sauce soup is made on the spot. After the cooked raw materials are fished out, the sauce soup in the pot is boiled into thick juice, or coated or poured on the sauce, or the juice can be directly collected, so that the soup wraps the ingredients. Such as elbow flower in sauce, pork belly in sauce, fish in sauce, etc.

It is also called "semi-old soup sauce". When the raw material sauce is cooked, take out, take a part of the sauce soup and boil it in a clean pot until it is thick (you can add the raw materials together to collect the juice), pour it on the sauce, change the knife and put it on a plate, and then put the remaining thick sauce.