Brine formula (1)

Liuchu bittern

Raw materials: a.50g of star anise, 50g of cardamom, 50g of liquorice, 50g of galangal, 0g of pepper15g, 0g of fennel10g, 20g of citronella, 0g of white pepper10g, 8g of tsaoko, 6g of nutmeg, 6g of nutmeg, and fragrant leaves. Eucommia bark10g, Nanjiang10g, Alpinia officinarum10g, Amomum villosum10g, Cinnamomum cassia10g. B 3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, and pork bone 10 kg. C.60 Jin of clear water. D 750g of onion, 400g of southern ginger and 0/50g of garlic/kloc. E. salad oil1500g. F 800g of Guangzhou rice wine, 300g of carved wine1000g of rock sugar1000g, 0/500g of Haitian Jinbiao soy sauce, 0/70g of Meijia fresh soy sauce/kloc-0, 300g of fish sauce, 500g of soy sauce and 250g of oyster sauce.

Production: 1, a material is wrapped in gauze, boiled in boiling water 10 minutes, and taken out for later use; Except for scallops, all the other raw materials in material B are put into boiling water and boiled for 20 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, put the material B and scallop in a simmer pot 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, add the material A into a simmer pot for 2 hours, and put the material F into a simmer pot for 30 minutes. 3. Wash material D, cut it into thick slices, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out material D, pour the salad oil into the soup and mix well.

Features: the taste is salty and slightly sweet, and the color is red and bright.

Scope of application: it can be used to marinate cattle, pigs, beef, rabbits and so on.

Wangchu bittern

Raw materials: a.50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of Amomum tsaoko, 0g of clove10g, 3g of licorice15g, 3g of Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. B. 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper, 600g of whole coriander and 25g of dried shredded pepper. C rock sugar1000g, white soy sauce 500g, fish sauce150g, Shanxi aged vinegar150g, Lee Kum Kee soy sauce 200g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g, rose wine/kloc.

D. 5000 grams of pig bone, 0/500 grams of old pig elbow, 2000 grams of old hen and 4500 grams of old duck. E. 2 bales, 2000g salad oil.

Production: 1, put the material package A into the material package for later use; Pack half of all the raw materials in material B into the material bag (all dried chili shreds) for later use. 2. Add 50 kg of water to the soup bucket, put material D on high fire for 30 minutes, and turn to low heat. When the soup in the soup bucket is 1/3, remove all the raw materials and filter the soup with a fine sieve. Salvage soup oil for later use. 3. When the salad oil is heated to 30% in a wok, stir-fry the remaining raw materials in the material B with low fire 10 minute until the fragrance is exhausted, and beat out the raw materials to make the oil. Put the oil, the two wrapped packages and the material C together in a soup bucket and simmer for 30 minutes to marinate the raw materials.

Features: bright red color and mellow taste.

Scope of application: pigeon, pig ears, goose web, pork belly, tripe, eggs, tofu, etc.

Guchu bittern

Raw materials: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced ripe fresh hawthorn to dry), 35 grams of fragrant leaves, 0/0 grams of licorice, 25 grams of tsaoko, and 25 grams of dried tangerine peel/kloc-. B. 200g of light soy sauce, 50g of Nestle Meiji fresh soy sauce, 200g of oyster sauce, 750g of rock sugar1500g of salt, 350g of monosodium glutamate and 500g of cooking wine. C chicken bone1500g, pig bone1500g, 25kg of clean water. D ginger slices150g, raw onion100g, coriander, celery, green pepper and onion 50g each. E. salad oil100g.

Production: 1, put salad oil in the pot, stir-fry material D for 30 minutes until fragrant when it is 70% hot, boil material C for 20 minutes, and take out material D. 2. Wrap the material A in gauze to make a package, put it into the soup cooked in the first step and cook it for 2 hours on low heat, remove the package, chicken bone and pig bone with a strainer, and add the material B for seasoning.

Features: bright red color, salty and slightly sweet taste. Scope of application: it can be used to marinate duck head, duck neck, pig's trotters, pig's belly, squab and rabbit.

Lichu bittern

Ingredients: a. soup bone 15 kg, ham bone 10 kg, pig's feet 5 kg, chicken's feet 3 kg, old hens 3 kg, chicken's feet 3 kg, and meat skin 3 kg. (Water can be released 120 kg) 50 g of dried tangerine peel can be put in the hanging soup. B. scallops and dried shrimps1000g each. C. star anise185g, apple185g, pepper100g, fennel 40g, cinnamon185g, galangal150g, and white pepper 120. D. 2,400g of soy sauce, fish sauce1100g, 3kg of rock sugar, rose wine1000g, 2,000g of monosodium glutamate, 5,000g of salt, 2,000g of chicken essence and 500g of Guangdong rice wine.

E ① Garlic paste oil: 2 kg of onion, 3 kg of garlic paste, onion slices 1 kg. ② Vegetable bag: chives, ginger, celery, carrots, onions and ginger slices.

Production: after hanging soup A for two days, take it out into broth, put B and C on low fire to make it fragrant, season D, and put E( 1)(2).

Production: You can't marinate bean products and things with heavy smell, such as large intestine and marinated tofu. You can set up a separate brine bucket (such as white brine or separate brine) to clean it frequently and keep it clean, so as to add flavor without flavor. Garlic oil can be added in case of oil shortage.

Zhangchu bittern

Soup: 2 old hens (weighing about 3,000g), 2 old ducks 1 piece (weighing about 2,000g), 0 pork elbow 1 piece (weighing about1500kg), beef bones (weighing about 2,000g), 4 geckos.

Spices: taro100g, vanilla 50g, areca nut slices 50g, long pepper 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon150g, Alpinia katsumadai 50g, clove10g, and galangal 50g.

Raw materials: green onion1000g, ginger 500g, coriander 400g, celery 500g, peeled fresh Nanjiang1500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves1000g, and green pepper 30g each.

Seasoning: 500g of South Milk, 0/000g of Thai fish sauce/kloc-,2,500g of Lee Kum Kee soy sauce, 600g of Lee Kum Kee oyster sauce, 480g of Lee Kum Kee seafood sauce, 500g of rose wine, 2,000g of sesame oil, 500g of salad oil, 2,250g of Shaoxing rice wine, 500g of Guangdong rice wine and 500g of Huadiao wine.

Production: 1, add 25 kilograms of water to old hen, old duck, elbow, pork belly and beef bone, then boil it with low fire for 5 hours to form a clear soup, take out the raw materials and add green onion, ginger, parsley, celery, fresh southern ginger and gecko; Stir-fry the milk, oyster sauce and seafood sauce in another pot for 0/0 minute, pour them into a soup bucket, and then take out the onion and ginger and filter them with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; The rest spices are put into boiling water and simmered for 5 minutes, then taken out and washed with water, then put into a dry pot to dry the water, wrapped with materials and put into a soup bucket, and then added with soy sauce, crystal sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil into the pot. When it is 60% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions and dried onions to make oil, then cool it and put it in a halogen bucket. 4. Cut the green and red peppers and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water, put them in a container, add some apple vinegar, rose wine and rock sugar, and make brine juice and finished products to serve.

White brine

Raw materials: 25,000 grams of clean water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, 35 grams of licorice, 20 grams of fragrant leaves 10, 20 grams of cinnamon, 6.5 grams of Amomum tsaoko, dried tangerine peel 10, and sliced ginger 10. C. 200g of rock sugar, 0/000g of refined salt/kloc-,25g of monosodium glutamate, 500g of carved wine, 50g of white soy sauce and 0/0g of Yaozhu/kloc-.

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

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

Application: Suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones.

Brine formula (2)

Guilin rice noodles bittern

Raw materials: pig's head bone and ox's bone 4000g each, Amomum tsaoko, cinnamon and licorice 20g each, star anise, citronella, Amomum villosum 20g each15g, fennel 20g, clove 5g, fragrant leaves and pepper 0g each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g. 250g of chicken powder, 0/00g of monosodium glutamate/kloc-,200g of crystal sugar, 0/00g of soy sauce/kloc-and 500g of salad oil.

Production: 1, pig's head bone and ox bone are washed, boiled in boiling water for 10 minute, fished out and put in a stainless steel bucket, boiled with water 15 kg, simmered for 5 hours, and filtered to leave soup. 2. Add salad oil into the pot, stir-fry Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, prickly ash, dried tangerine peel, Yangjiang lobster sauce and dried chili for 0/5 minutes, take out the spices, wrap them with gauze and Qicheng Bao spices, and add them into the soup. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add the bean curd and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce to boil over low heat. Pour it into a stainless steel bucket and mix well.

Features: the color is red and the taste is salty and fresh.

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

Northern miso soup

Ingredients: a salad oil1500g. B 2500 grams of beef leg bone, 3000 grams of pig leg bone, 2000 grams of old duck and 2500 grams of old hen. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. D 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. E 300 grams of cooking wine, 200 grams of soy sauce and 350 grams of soy sauce.

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

Features: the color is purplish red, salty and fresh.

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

Sauteed white brine

Raw materials: 2,000g of preserved chicken, 2,000g of preserved duck, 2,000g of pig bone and chicken bone, 0g of onion and ginger100g, 0g of star anise15g, 0g of tsaoko, cinnamon and pepper10g, 30g of dried pepper and 50g of chicken essence.

Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper are washed and wrapped with gauze and Qicheng Bao spice. 2. Wash the 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 and boil them on low heat for 5 hours, then add spice bags, chicken essence, monosodium glutamate, pepper and white sugar to taste them and filter them.

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

Application: Suitable for marinating all kinds of meat products.

Brine formula (3)

Ingredients: 250g scallion oil, 200g sesame oil, water15kg. A Carrot and celery150g each, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, scallion and onion 50g each. B 4000 grams of pig bone, old hen 1200 grams, ham and pigskin 400 grams each. C Illicium verum, Cinnamomum cassia each15g, Fragrant Leaves, Zanthoxylum bungeanum and Foeniculum vulgare each10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis each10g, 3 Siraitia grosvenorii, 5g of clove and citronella each, and Rhizoma Dioscoreae. D 250 grams of monosodium glutamate, 200 grams of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Production: 1 and b are put into boiling water, simmered in boiling water for 0/0 minute, then fished out, then boiled in 15 kg of clean water, then reduced to low heat, and boiled continuously for 2 hours, and filtered to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak the material C in clean water for 10 minute, wash it, take it out and wrap it in a gauze bag for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook for 40 minutes with low fire until the soup overflows with spices, then add the raw materials 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, so as 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, it needs to be seasoned carefully, 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. In the marinated beef, rabbit legs and other large pieces, the beef and rabbit legs should be marinated with salt, monosodium glutamate and cooking wine in advance.

Flavor: spicy, fresh and salty, slightly sweet.

Ingredients: A old chicken, pork belly, Jinhua ham each1500g, elbow bone 2500g. B 250 grams of dried pepper, 30 grams of Guanghexiang, Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens, and Lignum Dalbergiae, 70 grams of Illicium verum, 35 grams of Cinnamomum cassia, 50 grams of fresh Rhizoma Zingiberis Recens, Folium Geranii, and Glycyrrhrizae Radix, 20 grams of dried tangerine peel, fennel, and fragrant rapeseed, 0/0 of Amomum tsao-ko, 5 grams of clove, black pepper and Flos Magnoliae each. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 50g of scallion and ginger each100g, 50g of garlic, onion and onion. D 70g of refined salt, Daqiao monosodium glutamate150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar100g and rose wine 50g. E salad oil 500 grams.

Production: 1, a material is washed, put in boiling water and simmered for 10 minute, taken out and put in a big soup bucket, boiled with 30kg of purified water, boiled with low fire for 5h, and then filtered to leave juice. 2. Stir-fry the material B in a dry pan with low fire for 10 minute (the fire is not too strong to avoid burning spices), tie it tightly with gauze and put it in a barrel for 30 minutes. 3. Add salad oil into the pot, stir-fry material C with low fire 10 minute when the oil is heated to 50%, take it out and tie it with gauze, add material D into the bucket (red yeast rice needs to be tied with gauze alone), soak the oil in rock sugar for 20-30 minutes when it is heated to 50%, pour it into the bucket and cook it with low fire for 40 minutes.

Features: reddish brown in color and mellow in taste.

Application: Suitable for marinated duck, squab and chick.

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. A 250g of ginger, 500g of dried garlic, 250g of fresh galangal, 250g of garlic cloves, 300g of parsley, 0/50g of coriander 1 50g of onion 1 50g, dried shrimp1kg, and scallops1kg. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of Zanthoxylum bungeanum, 20g of Amomum Tsaoko, 4 Siraitia grosvenorii, 25g of Rhizoma Kaempferiae, 50g of Amomum villosum, 20g of dried tangerine peel100g, 20g of star anise, 250g of cinnamon bark, 20g of fragrant leaves, 0g of clove10g, and cinnamon/kloc-0. D1500g of carved wine and sliced sugar, 500g of chicken powder, 600g of monosodium glutamate, 0/50g of rose wine, 0/000g of Guangdong rice wine, 250g of white wine, 250g of American fresh soy sauce and 750g of light soy sauce.

Production: 1, chop the material A, put it in 5000 grams of salad oil which is heated to 30% 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 10 minute, take it out, cool it thoroughly, and wrap it in gauze to make a spice bag. 2. Use a stainless steel bucket to add 50 kilograms of water to the material B, boil it with a small fire for 4 hours, add the spice bag of the material C, cook it with a small fire for 3 hours, and then put the spice oil boiled by the material D and the material A into it and mix it evenly.

Features: salty and slightly sweet.

Application: Suitable for marinating goose feet, goose wings, pig's trotters, strips of tofu and eggs.

Seafood brine

Ingredients: Amomum tsaoko, Zanthoxylum bungeanum, dried chili, Angelica sinensis, Glycyrrhiza uralensis, Foeniculum vulgare, Amomum cardamom, Cinnamomum cassia, carrot, refined salt, celery, parsley, green pepper, Guangdong rice wine, ginger and onion, and Weida soy sauce.

Production: 1, wash and dry Tsaoko, Angelica sinensis, Amomum Amomum, Fragrant Leaves, Foeniculum vulgare, Zanthoxylum bungeanum, Illicium verum, Glycyrrhrizae Radix, Cinnamomum cassia, and dried Chili, and wrap them in gauze to form a spice bag. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (smashed), onions (smashed) and carrots are all reserved. 3. Put 20kg of clear water into the soup pot, add the package, refined salt, crystal sugar, Weidamei soy sauce, shrimp oil, soy sauce of seafood, Thai fish sauce, Guangdong rice wine, Guanjia bittern juice, fragrant bittern, chicken juice, celery segment, coriander segment, green pepper, ginger, onion and carrot, boil with low fire, cover and boil for half an hour, cool and filter.

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

Application: Suitable for marinating soft seafood and shellfish, such as fresh squid, shrimps, metapenaeus ensis, conch, sweet snail, melon seeds, clams and crab.

Matters needing attention: 1, when cultivating seafood brine, the materials should be complete, otherwise it will be difficult to form the unique flavor of brine, and the proportion of spices can be slightly increased or decreased according to the taste of diners. The brine is marinated with seafood raw materials, and the seafood is mainly light, so the proportion of spices must be unified before and after to avoid the phenomenon of being too strong or too light. 2. The time for marinating seafood raw materials with brine is not easy to be too long, so as to avoid the aging of seafood. The method is to treat the marinated raw materials preliminarily, clean the internal organs and sediment, put them in a brine pot after being soaked in water, immediately remove the pot from the fire after getting angry and boiling, let it cool, soak it for about 2 hours, and then take it out. 3. This 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 scallion oil to increase the fragrance and luster of the finished product. 4. Because the fishy smell of seafood is heavy, this brine should not be used repeatedly for a long time. After being used twice, a new brine should be replaced.

Production/Beijing Wangpu

Chaozhou bittern

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

Spices: 20 g of Alpinia officinarum, 50 g of Alpinia officinarum, 0/0g of nutmeg/kloc, 0/0g of cardamom/kloc, 0/5g 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, and 50g of sugar (or rock candy).

Cooking wine: coriander, chives, onions, ginger, onions and celery.

Production: 1, old duck gizzard, old hen, pig's elbow and pig's spine are put into a cold water pot to boil, and the floating foam is removed, and then put into a stainless steel bucket. After boiling with clear water, it is changed to low fire 10 hour, and the raw materials are removed to leave 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. Coriander, onion, ginger, celery, banana and onion are fried and poured into a barrel.

Features: Strong fragrance.

Application: Suitable for marinating chicken wings, pork elbows, pork intestines and goose heads.

Flavor: salty, sweet and dry.

Raw materials: star anise, ginger, Amomum tsaoko and dried tangerine peel each 25g, Cinnamomum cassia and Codonopsis pilosula each 1 5g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Siraitia grosvenorii1piece, 2 geckos, 5g cloves and black pepper granules. B-pillar Hou sauce 1 bottle, oyster sauce 400g, fish sauce 50g, fermented wine 20g, curry sauce 20g, Pixian bean paste, soy sauce each15g, soy sauce 50g, monosodium glutamate 50g, chicken essence 20g, crystal sugar 50g, peanut oil 300g, crystal sugar 50g. C onion beard 250g, ginger150g (crushed), garlic powder and carrot100g, celery15g, green pepper10g, onion150g. D 3000g of old hen, each of old hemp duck and Jinhua ham1500g, 2000g of leg bones and muscles, 750g of wild soft-shelled turtle and 50kg of clear water.

Production: 1 and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/and/or/or/and/or/and/or/or/and/or/or/and/or, and/or, 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 and put it in a halogen pot for 30 minutes. 3. When the peanut oil is put into the pot and burned to 50% heat, all C materials are put into the halogen pot. Add material B and simmer for 20 minutes.

Features: red in color and strong in flavor.

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

Caochu bittern

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

Raw materials: A 50 kg of clean water, old hen, old duck and pork belly each 1500 g, pig bone 2000 g and chicken claw bone 1000 g. B red rice100g, monosodium glutamate and cooking wine 200g each, broken rock sugar, Zigong well salt, ginger and chicken oil 500g each. 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, lingcao and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper.

Production: 1, a material is washed, put into boiling water, boiled by strong fire, skimmed off the floating foam, fished out and put into a big soup bucket filled with 50 kilograms of water, boiled by strong fire, then boiled by low fire for 12 hours, and filtered to remove residues. 2. The broken rock sugar in the material B is boiled into a sugar color with low fire, the red rice is wrapped in gauze, the ginger is cut into small pieces, the salt from Gongjing is fried with low fire, and then the material B is put into a big soup bucket for color and seasoning. 3. Stir-fry material C with a small fire, take it out of the pot, break it with a crusher, 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 fragrance.

Pot-stewed vegetables, such as braised chicken, stewed duck, stewed pork belly, dried bean curd, stewed eggs and so on, are cooked or soaked in prepared marinade. Although these marinated vegetables are different in color, such as red, yellow and white, their sweet and fragrant characteristics make consumers never tire of eating them. However, the high price of marinated vegetables, especially marinated poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinated sauce or blend marinated sauce themselves to make marinated vegetables, but the marinated products are all black and red with a single color, and they can't make the yellow and white marinated products in hotels at all. Investigate its reason, experts say that this is not a good grasp of the secret of the deployment of red, yellow and white gravy. Therefore, this issue introduces the production methods of red, yellow and white halogen.

The preparation of marinade is the first key to make a good marinade. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally, 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 fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of Amomum tsaoko, 0g of licorice15g, and 0g of dried red pepper100g. Yellow rice wine1000g, high-quality soy sauce 500g, sugar color 50g, refined salt 20g, hot peanut oil 20g, monosodium glutamate100g, bone soup12kg.

Method: ① Chop the grass fruit with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, 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: gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 25g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic150g, fried fresh orange peel150g, celery/kloc-50g. Yellow rice wine1000g, cooked rapeseed oil 250g, oil curry150g, monosodium glutamate 200g, refined salt 230g, bone soup12kg.

Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice 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, shallot150g, ginger150g, water wine1000g, white soy sauce/kloc-0.

Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. This formula is suitable for marinating 10~ 12 kg of fresh raw materials (the number of seasonings can be reduced in proportion).

Three secrets of marinade preparation

First, the amount of spices, salt and soy sauce should be appropriate: too much spices, the taste of the finished food is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not 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 fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough.

Second, the selection of raw materials: yellow marinade and white marinade should not use soy sauce or other colored condiments, and do not use spices that are easy to fade.

Third, the marinade should not be boiled in advance: the marinade should be used now, which can avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.

Preservation of marinade

The marinade that has been marinated in dishes should be preserved for 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 preservation of marinade should pay attention to the following points:

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

2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The 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, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.

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. Addition of raw materials. Spice bags should generally be replaced only after 2 times. Other seasonings should be marinated once, that is, added once.

Note: With the old bittern, it is not necessary to use bone soup to prepare the bittern. You can use clean water or no oil.