The scientific name of bittern is bittern. After boiling with bittern, the remaining black liquid is bittern, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, it is toxic to human body. Drinking bittern is one of the main ways of folk suicide. Brine is an important raw material for making tofu, which makes protein in soybean milk coagulate into colloid and separate out water to make tofu. Tofu made from brine is delicious. Proverbs say: Bitter water points to tofu and everything drops. Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the more delicious it will be. Brine is widely used, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine. Brine is commonly used in the north and south. In the catering industry, red and white brines are often used to distinguish it as sauce cooked food, and the marinated things have their own unique flavors. [Edit this paragraph] Production method 1. Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups. Practice: Brine material and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours. 2. Ingredients: star anise (two capsules), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel. Practice: The bittern is carried in a cloth bag, and boiled in 12 cups for 3 minutes. 3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 5 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 5 grams of licorice and 5 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day. 5. Ingredients: 1g of Sichuan pepper, 15g of star anise, 1g of cinnamon, 5g of clove, 5g of red rice, 5g of licorice, 5g of fat, 15g of soy sauce, 5g of fish sauce, 15g of rock sugar, 5g of refined salt, 25g of southern ginger, 25g of green garlic and 15g of fried garlic. Slice 5 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour in 12.5 kilograms of clear water, 15 grams of soy sauce, 15 grams of soy sauce, 5 grams of fish sauce, 15 grams of crystal sugar and 5 grams of refined salt, and then boil it with high fire, add lard, 25 grams of Nanjiang, 25 grams of green garlic, 15 grams of fried garlic, 25 grams of coriander and Shao. The longer the brine is stored, the more fragrant it will be. Preservation method: Boil once a day in the morning and evening, and the "medicine bag" is usually flashed every 15 days. According to the consumption loss, soy sauce, fish sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, the southern ginger, garlic, green garlic and coriander should be picked up to remove foam impurities. No moisture can be mixed in to prevent deterioration. 6. Ingredients: old chicken, soup bone, longan, light soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and sand ginger. Practice: (1) Cook thick soup with old chicken, soup bone and longan. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, and drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Spices: 6g of star anise, 5g of cinnamon, 45g of hay, 5g of dried tangerine peel, 2g of fresh ginger, 75g of citronella, 1 pair of gecko, 1g of clove, 3g of tsaoko, 35g of fennel, 25g of pepper, 3g of American ginseng, 15g of codonopsis pilosula, and Yinyang shellfish [available in Chinese medicine shops]. Soup: 2 old hens, 1 old crow, 3, grams of pig bone, 3 grams of longan [with shell], 5 grams of melted lard, 3 grams of celery, 5 grams of coriander, and 75 grams of green and red pepper respectively. Seasoning: 25g of refined salt, 15g of light soy sauce, 5g of dark soy sauce, 15g of sugar color, 2g of cooking wine, 5g of fish sauce, 1g of rock sugar, 75g of monosodium glutamate and 25g of chicken essence. Method: (1) Clean the old hen and the old crow [chicken and duck are used for other purposes], break the bones of the stick, put them into the soup pot together, and then add the broken longan and add about 2 kilograms of water: after boiling with strong fire, skim off the floating foam, and boil them into a pot of original soup with medium fire, and take out the old hen, duck and stick bones for later use. (2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of Yin and Yang, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, cracked Siraitia grosvenorii, red dates and dried onion. (3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire, and directly marinate the raw materials in the pot. 8. Raw materials: 4g dried pepper, 5g ginger, 7g onion, 2g star anise, 8g cinnamon, 1g fennel, 1g Amomum tsaoko, 1g pepper, 5g clove, 8g Amomum villosum, 12g cardamom, 5g weed, 5g fragrant leaves, 1g refined salt, 15g monosodium glutamate, 5g red rice and fresh soup. Monascus rice is boiled well with 12g of clear water, and the residue is left for use. (2) A clean pot is lit, and the oil is put in to heat to 3%, then dried chili festival, drained spices and scallion ginger are slightly fried, and fresh soup and boiled red rice water are added, and then refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. Ingredients: 25g of scallion oil, 2g of sesame oil and 15kg of clear water. A 15g carrot and celery, 1g garlic, 1g dried pepper, 25g coriander, 5g green pepper, ginger, scallion and onion. B 4 grams of pig bone, 12 grams of old hen, 4 grams of ham and pig skin. C 15g of star anise and cinnamon, 1g of fragrant leaves, 1g of pepper and 1g of fennel, 2g of dried tangerine peel, 2g of tsaoko, 2g of galangal and nutmeg, 1g of cardamom and long pepper, 3g of Siraitia grosvenorii, 5g of clove and citronella, 8g of rhizoma kaempferiae and 8g of Amomum villosum. D 25 grams of monosodium glutamate, 2 grams of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce. Production: 1. Put the material B in boiling water and simmer for 1 minutes, then take it out, then boil it in 15 kilograms of clear water, then turn it to low heat, and continue to cook for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak the material C in clear water for 1 minutes, wash it, take it out and wrap it in gauze bags for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook for 4 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, it should be carefully seasoned, and the taste should not be biased, and too much citronella should not be used in raw material C. 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 each 15g, elbow bone 25g. B 25g of dried pepper, 3g of Guanghexiang, Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens and Lignum Dalbergiae, 7g of Illicium verum, 35g of Cinnamomum cassia, 5g of fresh Rhizoma Zingiberis Recens, Folium Cinnamomi Japonici and Glycyrrhrizae Radix, 2g of dried tangerine peel, fennel and fragrant rapeseed, 1g of tsaoko, 5g of clove, 1g of black pepper granules and Flos Magnoliae, 2g of Siraitia grosvenorii and 4g of citronella. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 5g of God of Wealth oyster sauce, 1g of scallion and ginger, 5g of garlic, onion and onion head. D 7g of refined salt, 15g of Daqiao monosodium glutamate, 2g of Meiji chicken powder, 5g of Lee Kum Kee soy sauce, 55g of Meijia fresh soy sauce, 6g of Shaoxing carved wine, 3g of red yeast rice, 1g of crystal sugar and 5g of rose wine. E salad oil 5 grams. Production: 1. Wash the material A, put it in boiling water for 1 minutes, take it out and put it in a big soup bucket with 3 kilograms of clean water to boil, and cook it on low heat for 5 hours, then filter the residue and leave juice. 2. Stir-fry the material B in a dry pan for 1 minutes on low fire (the fire is not easy to be too big, so as not to burn the spices), tie it tightly with gauze and put it in a barrel for 3 minutes on low fire. 3. Put salad oil in the pot, stir-fry material C with low fire for 1 minutes when the oil is heated to 5%, take it out and tie it with gauze, add material D into the barrel (red yeast rice needs to be tied with gauze alone), soak the oil in rock sugar for 2-3 minutes when the oil is heated to 5%, pour it into the barrel and simmer for 4 minutes. Features: reddish brown in color and mellow in taste. Application: Suitable for marinated duck, squab and chick. Raw materials: 5 kilograms of clean water and 5 grams of salad oil. A 25g of ginger, 5g of dried garlic, 25g of fresh galangal, 25g of garlic cloves, 3g of parsley, 15g of coriander, 15g of onion, 1kg of dried shrimp, 1kg of scallop, 2 fish, and 15g of fragrant leaves. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 5 grams of citronella, 5 grams of pepper, 2 grams of Amomum Tsaoko, 4 Siraitia grosvenorii, 25 grams of Rhizoma Kaempferiae, 5 grams of Amomum villosum, 1 grams of dried tangerine peel, 2 grams of star anise, 25 grams of cinnamon, 2 grams of fragrant leaves, 1 grams of clove, 15 grams of cinnamon, 2 grams of momordica, and 2 pairs of geckos. D 15 grams of carved wine and sliced sugar, 5 grams of chicken powder, 6 grams of monosodium glutamate, 15 grams of rose wine, 1 grams of Guangdong rice wine, 25 grams of white wine, 25 grams of delicious fresh soy sauce and 75 grams of soy sauce. Production: 1. Chop the material A, put it in 5 grams of salad oil with 3% heat, and simmer for 3 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan for 1 minutes, then take it out and cool it thoroughly, and wrap it in gauze to form a spice bag. 2. Add 5 kilograms of water to the material B in a stainless steel bucket, boil it for 4 hours, put it in the spice bag of the material C, cook it 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 raw materials: Amomum tsao-ko, Zanthoxylum bungeanum, dried chilli 5g each, Angelica sinensis 3g, Glycyrrhiza uralensis 3g, Fructus Foeniculi 4g, Amomum cardamom 1g, Illicium verum 8g, Cinnamomum cassia 2g, carrot 5g, refined salt 5g, celery 5g, coriander 5g, green pepper 5g, Guangdong rice wine 2g, ginger 2g, onion 2g, Weidamei soy sauce 1g, shrimp oil. Production: 1. Wash and dry Amomum Tsaoko, Angelica sinensis, Amomum villosum, Fragrant Leaf, 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 2kg 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 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. 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, so as 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. Chaozhou brine soup: 3 old hens, 2 old ducks, 1 Jin of pig's elbow, 1 Jin of boiled spine, 1 Jin of water. Spices: 2 g of Alpinia officinarum, 5 g of southern ginger, 1 g of nutmeg, 1 g of cardamom, 15 g of fragrant leaves, 1 g of fennel, 1 g of Amomum tsaoko, 3 g of Siraitia grosvenorii, 1 g of citronella, 1 g of Amomum villosum, 1 g of fragrant leaves. 1 bottle of Guangdong rice wine, 2 bottles of pepper wine, 1 bottle of osmanthus juice, 1 bottle of rice wine, appropriate amount of rose wine, 5 grams of sliced sugar (or rock sugar), appropriate amount of chicken powder, appropriate amount of monosodium glutamate, appropriate amount of soy sauce and appropriate amount of oyster sauce. Cooking wine: coriander, shallot, onion, ginger, onion and celery. Production: 1. Put the old duck gizzard, old hen, pig's foreelbow and pig's spine into a cold water pot and boil it. Remove the floating foam, put it into a stainless steel bucket, add clear water and boil it with low fire for 1 hours. Remove the raw materials and leave 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. 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, galangal, tsaoko, dried tangerine peel, cinnamon, codonopsis pilosula, pepper, groundsel, medlar, Amomum villosum, shelled longan, licorice, 1 Siraitia grosvenorii, 2 geckos, 5 grams of cloves, 4 grams of black pepper, 1 slices of fragrant leaves, 3 grams of American ginseng, etc.