I. Red and white brine production process (1) brine seasonings and spices to make a pot of standard 12,5 kg brine seasonings: Sichuan salt 300 grams of sugar 250 grams of ginger 500 grams of onion 300 grams of wine 100 grams of chicken MSG spices: 30 grams of kenaf octopus 20 grams of cloves 10 grams of cardamom 50 grams of fennel 20 grams of incense 100 grams of Angelica dahuricae 50 grams of fruits of the grass 50 grams of vanilla 60 grams of orange peel 30 grams of cassia bark 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried chili 50 grams of soup raw materials: 3500 grams of chicken bones and 1500 grams of bones two. Red and white brine production (1) will be chicken bones. Pork tube bone (hammered) boiled in cold water to open, remove the blood foam, cleaned with water, re-add water, put ginger (beat), green onions (stay root length), after boiling, should be simmered slowly over a small fire, can not be used with fire (simmered over a small fire is a clear broth, simmered over a fire for the broth) proudly into the marinade broth to be used. (2) sugar color frying method: frying with oil. Brown sugar first processed into a fine powder, put a little oil in the pot, under the brown sugar powder, stir fry slowly over medium heat, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir fry (this time must be fast, otherwise easy to become bitter, to master, you can try a few times), and then on the fire, by the yellow to dark brown. From large bubbles into small bubbles, add a little cold water, and then stir-fry with a small fire to go to the paste flavor, that is, for the sugar color (sugar color requirements are not sweet, not bitter, golden color) (3) spices pat broken or change the knife (must not get fine, slightly changed, so as not to affect the effect) with a spice bag bag and knot. First alone with boiling water for 5 minutes, fish out into the brine soup, add salt and the right amount of sugar color, chili, with a small fire to cook out the flavor, made of brine initial embryo red brine (white brine do not put chili peppers and sugar color, other and spices are the same). Two production of red and white brine in the process of attention due to the brine is a water-conducting medium cooking method, it is in the process of dealing with seasonings and spices, as well as brine soup in the basic technical requirements. (A) grasp the amount of spices new brine 12.5 kg, with 600-700 grams of spices appropriate (6 kg of water with 300 grams, 3000 grams with about 150 grams) Second, the package of spices spices should be clean gauze bag tied, should not be tied too tight, should be slightly loose. Spice bag after wrapping, should be soaked in boiling water for half an hour, and then use, so that the chess purpose is to go to the gravel and reduce the medicinal flavor. Third, the amount of sugar color red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow color is appropriate. When simmering the stock with chicken bones and pig bones, the fire should be low, avoiding high fire to wash away the soup. Replace the spice bag in time as the aroma in the brine will gradually diminish after the brine has been made with certain raw materials. Therefore, when the spices are no longer strong, replace the spice bag in time to maintain its strong aroma at all times. Six constantly try to brine the spices after water soluble, will produce their own flavor, but the flavor is chess volatile and non-volatile differences, in order to make the spices benefit from, we must constantly try to brine the flavor, to be that has been in line with the brine raw materials after the aroma, before you can brine. In the process of taste test should always make a good record of the amount of spices put in order to increase or decrease a variety of spices in a timely manner (this is not good to master, but as long as you often do, slowly experienced, it is good to master). Seven can not be separated from the salty "salt for all tastes of this", that is to say that any Sichuan cuisine must have a certain taste of the bottom, brine raw materials is the same, because the spices in the brine can only produce five flavor taste, but can not make the raw materials to produce salty, therefore, every day when the raw materials must try to brine salty, to see if it is appropriate to salty, how much difference! Saltiness plus how much salt, only after the salt taste is appropriate to brine. In the specific operation, brine certain raw materials should be added to a certain amount of salt in time to supplement the amount of salt, so that brine always maintain the taste of mellow salty. Eight diligently add the soup in the brining process, due to brine boiling and produce steam, will make the brine gradually reduced, which requires timely supplementation of water, water, there are two ways. One is to prepare a certain amount of brine beforehand, brine side to join, so that the raw materials can keep the chess five flavor positive, mellow and delicious. The second is to boil a good fresh broth in advance, before brining to join the original brine, a little proud before brining the raw materials. Because of the fresh soup contains a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining raw materials, which will weaken the flavor, freshness and saltiness. Nine brine avoid adding soy sauce red brine in the golden yellow is * sugar color to produce, can not be replaced by soy sauce, plus sugar color brine raw materials color golden, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black darker, the longer the time, the darker the darker the darker, so some friends brine raw materials are black not golden yellow, is which is the reason. Ten is boiled brine, should be properly stored, should not be stirred to do catering friends are aware of this point, we also understand that I do not say more, for example, in summer, if you often stir and not boil, will breed bacteria, and make the brine acidic and tasteless. Eleven is the marinade should be added to a certain amount of chicken essence and monosodium glutamate now due to the people's requirements for the fresh taste are relatively high, there is also the main ingredient of monosodium glutamate for sodium glutamate, but sodium glutamate in the 160. C in order to decompose into monosodium pyroglutamate, so in the marinade to add the monosodium glutamate will not have any effect on the human body, please rest assured that you join. The custody and storage of brine predecessors' experience tells us that the longer the brine, the better, that is, the adult brine (such as, hotels, restaurants, hotels brine are kept forever). Should be properly stored brine, in order to ensure that the brine is not bad for a long time, the quality is not affected, so it should pay attention to the custody and storage of brine, storage of brine, avoid using iron barrels and wooden utensils, and should be used in earthenware containers, because the body of the ceramic body is thicker, to avoid the impact of external heat, iron is prone to rust, wood has a strange odor. Brine above a layer of floating oil, brine play a certain role in protecting, but things are twofold, floating oil more brine will also play a destructive role. Therefore, the proper handling of oil slick, is also a key in the management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine above a thin layer is appropriate. If there is no floating oil, the flavor is easy to evaporate, brine is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine is not easy to dissipate the heat of the juice cooling, hot air smothered inside the brine stinks, bubbles, and long also prone to mold and mildew. Brine is generally divided into four layers, the top layer of floating oil two layers of floating foam, three layers of brine, four layers of material slag. Brine in the custody of the following points should be noted: 1. with brine must be boiled, the excess floating oil above the hit, and then the foam clean, with gauze filtering precipitation, to keep the brine clean. 2. save the old brine must be done to use clean utensils and good storage conditions (environmental sanitation, temperature regulation), in order to ensure that the quality of brine and brine products. 3. Spring Festival temperatures are gradually rising, and therefore require that the morning and evening of each day All must be brine boiling, placed in a fixed place does not move. 4. summer climate is hot, brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day, brine must be boiled twice (once in the morning, once in the afternoon, and fixed not move) 5. although the temperature is gradually falling in the fall. Although the temperature gradually drops in autumn, the summer heat is not yet over, as the saying goes, seven moldy, eight rotten, nine maggots, therefore, the brine should still be boiled at least two to three times and put in a fixed place without moving. 6. In winter, when the temperature gradually drops, the brine should be boiled once a day and put in a fixed place without moving. 7. The brine must be boiled to keep it after each brining of the food, and if the brine becomes more and more caffeine-colored, then the blood of chickens must be used (the blood of one chicken plus 1 kg of water) and stirred with water and poured into the brine. If the brine is getting strong, you should use chicken blood (one chicken's blood plus 1kg of water) to stir the water and pour it into the brine and stir it to make a whirlpool, then boil it after it has stood still and then filter it with gauze to remove impurities. 8. Check the saltiness in the brine frequently and adjust it slightly to avoid it from being too salty, too light, or the aroma being too heavy or too weak. The brine should be stored in a shaded, airy, flat, dry ground, not easy to collide with the environment for better preservation.9 Refrigerator storage method. Refrigerator in restaurants and home use, to bring convenience to the custody of brine, shares can use the refrigerator to keep brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, sealed with plastic wrap can be placed in the refrigerator for safekeeping. 10. brine in the restaurant must be responsible for a person, and the development of the corresponding rules and regulations, and the daily addition of the number of soup and brine ingredients must be Registration, in order to maintain the brine flavor aroma persistence, even in the family brine should be checked regularly to avoid deterioration. Now teach you a few special brine products: 1. five spice beef 5 pounds of beef, changed into 500 grams or so of the block, to be uniform, the main good slicing or you think the size of the degree of satisfaction, the first wine, ginger, green onions, Sichuan salt yard system for 1 hour and then put into a pot of cold water with an appropriate amount of salt, slowly boil over medium heat, fish out of the beef until the beef breaks the life of the beef, fish out of the water with water and clean it up. Then put into the brine in a small fire slowly brine (can not use high fire, a brine volatile fast, two is not easy to cook the beef rake) 1 hour or so can be, pot can be. Requirements for the color golden, five flavors rich, soft and tasty, can be used with platters, cold and so on. Five spice goose intestines points are, goose intestines due to water enough, is not conducive to boil water, so it must be brine alone to brine, do not put the goose intestines into the brine inside the brine pot brine, so as not to affect the quality of the brine, easy to cause the brine deterioration. First of all, the goose intestines clean, changed into chopsticks long section, with cooking wine, salt ginger slices yards 10 minutes, separate brine about 500 grams of water with the right amount of salt monosodium glutamate and fresh broth, the marinade seasoning, to be brine boiling, the goose intestines into the marinade inside, and constantly stirring with chopsticks about 10 seconds or so, the start of the pot that is

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