Yulong five flavors (the flavor used, spices are basically the same).
Red halogen, plus sugar color halogenated food was golden yellow (coffee color, such as brined beef, golden yellow, such as brined sausage, etc.)
White halogen, without sugar color halogenated food was colorless or color (white halogen chicken, white halogen tripe tripe, etc.)
Halogen characteristics:
Regardless of whether the white or red halogen halogen, which is basically part of the category of boiled, due to the halogen than the cooking of the time is a little longer, they are belongs to a separate cooking
Hair exists in Sichuan cuisine, so brine is a method of Sichuan cuisine cooking method. It is one of the most widely used
methods for Sichuan cold dishes. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable, meat, poultry game
, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into Sichuan hot dishes,
cold dishes process is applicable to the family, the restaurant, restaurant for dishes.
The process of making red and white brine and precautions
I. Red and white brine production process
(1) brine seasoning and spices
Make a standard 12,5 kg of brine
Seasoning: 300 grams of salt 250 grams of sugar 500 grams of ginger 300 grams of green onions 100 grams of wine 100 grams of chicken MSG
Spices: 30 grams of kenaf, anise, 20 grams of cloves, 10 grams of cardamom 50 grams of aniseed 20 grams. 100 grams of leaves 100 grams of Angelica dahurica 50 grams of grass
fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowel 50 grams of dried
chili pepper 50 grams
Soup raw materials: 3500 grams of chicken bones and 1500 grams of bone
Two. Red and white brine production
(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water
, put ginger (pat broken), green onions (stay root length), after boiling, should be simmered slowly over a small fire, can not be used with a fierce fire (simmered over a small fire is
clear broth, fierce simmered 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, with medium heat, slow
frying, to be sugar from white to yellow, change to small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir-fry (this time must
to 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. By large bubbles
become 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, color
golden)
(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 good knot. First alone with boiling water for 5 minutes, fish out into the brine soup inside, add salt and the right amount of sugar color, chili peppers, with a small fire to cook out the flavor, made of brine
First embryo red brine (white brine do not put chili peppers and sugar color, the other and spices are the same).
Two making red and white brine in the process of attention
Since brine is a cooking method using a water-conducting medium, it is in the process of dealing with seasonings and spices, as well as brine broth in the process of basic
These 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)
Two, the package of spices spices should be clean gauze wrapped and tied up, it should not be tied up too tightly, there should be a slight loosening. Spice bag wrapped
good, 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.
Three, sugar color dosage
Red brine sugar color should be added in stages to avoid the soup hurt color. Should be brined food is golden yellow appropriate.
Four, simmering stock
When simmering stock with chicken bones and pig bones, use a low fire to avoid a large fire to wash away the soup.
V. Replace the spice bag in time
As the brine will gradually lose its flavor after certain ingredients are brined, the spice bag should be replaced in time to maintain its strong flavor when the spices are no longer strong
.
Six constantly try
The spices in the brine after water soluble, will produce their own fragrance, but the fragrance is chess volatile and non-volatile differences
In order to make the spices benefit from, we have to constantly try to brine the fragrance, to be that has been in line with the brine raw materials after the aroma of the party
Can be brined. 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
point is not easy to grasp, but as long as you often do, slowly experienced, it is good to grasp).
Seven can not be separated from the salty
"Salt is the basis of all flavors," which is to say that any Szechuan cuisine must have a certain taste of the bottom of the marinade raw materials is the same, because
brine spices can only produce five flavors of flavor, but can not make the raw material to produce a salty taste, therefore, every day to put the raw materials
Must try the salty brine to see if the salty taste is appropriate, how much difference between the salty taste of how much salt, only after the salt taste is appropriate to
can be brined. In the specific operation, brine certain raw materials should be added a certain amount of salt in time to replenish the amount of salt, so that brine always
Maintain the taste of mellow salty flavor.
Eight diligently add soup
In the brining process, due to the boiling of brine and produce steam, will gradually reduce the brine, which requires timely supplemental water,
There are two ways to add water.
One is to prepare a certain amount of the original brine, brining side to add, so that the brined raw materials can maintain the chess five flavor is
, mellow and delicious.
The second is to boil a good fresh broth beforehand, in the brine before adding the original brine, a little proud before brining the raw materials. Because of the fresh soup contains
has a lot of protein, can make the raw materials into the brine fresh flavor. Remember to add cold water when brining the raw materials, which will weaken the flavor,
fresh and salty.
Nine brine avoid adding soy sauce
Red brine in the golden color is * sugar color to produce, can not be replaced by soy sauce, plus sugar color brine raw material color gold
yellow, not easy to black, and add soy sauce brine, a little longer, after oxidation will make the color black dark, the longer the
, the darker the darker the deeper the color, so, some friends brining raw materials are black not golden yellow, is which is the reason.
Ten is boiled brine, should be properly stored, should not be stirred
This point to do catering friends are aware of, we also understand that I do not say more, for example, in summer, if you often stir and do not
Boiling, will breed bacteria, and make the marinade acidic and tasteless.
The eleventh is that the marinade should add a certain amount of chicken essence and monosodium glutamate
Now because the people's requirements for the fresh taste are higher, there is also the main ingredient of monosodium glutamate for sodium glutamate, but sodium glutamate in the 160C to decompose into monosodium pyroglutamate, so in the marinade to add the monosodium glutamate will not have any impact on the human body, please rest assured that everyone to join.
Custody and storage of brine
The experience of our predecessors tells us that the longer the brine, the better, i.e., the adult brine (e.g., hotels, restaurants, hotels brine
Water is 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, should pay attention to the custody and storage of brine, storage of brine, the taboo of iron barrels and wooden utensils, and should be used in earthenware containers, because
for the body of the pottery thicker body, to avoid the impact of external heat, iron is prone to rust, wooden utensils have a strange odor.
There is a layer of brine above the oil slick, brine play a protective role, but things are twofold, more oil slick on the brine
water 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 oil slick
how much should be appropriate, neither more nor less, so the oil slick to brine above a thin layer is appropriate. If there is no floating oil, then
fragrance is easy to volatilize, 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 juice heat is not
easy to dissipate cooling, hot air smothered in the inside of the brine and cause the brine to stink, bubbling, and easy to mildew for a long time.
The 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.
The brine in the custody should pay attention to the following points:
1. with brine must be boiled, the excess floating oil on the top of the fight, and then the foam clean, with gauze filter precipitation,
Keep brine clean.
2. Save the old brine must be done with clean utensils and good storage conditions (environmental health, temperature regulation), only
can ensure the quality of brine and brine products.
3. The temperature of the Spring Festival is gradually rising, so it is required every morning and evening must be boiled brine, placed in a fixed place does not move.
4. The summer climate is hot, the brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must
Must be brine boiling twice (once in the morning, once in the afternoon, and fixed immobile)
5. Although the temperature is gradually falling in the fall.
But the summer heat is not over, as the saying goes, seven mold, eight rotten, nine maggots, therefore,
The brine should still be boiled at least 2 to 3 times, placed in a fixed place and do not move
6. Winter temperature gradually decline, the brine should be boiled once a day, placed in a fixed place and do not move.
7. The brine must be boiled and preserved after each brine. If the brine becomes too strong, chicken blood (one
chicken's blood plus 1kg of water) must be stirred with water and poured into the brine to stir up the whirlpool, and then boiled after it has stood still before being filtered through gauze to remove impurities
.
8. Often check the brine in the salty taste, and a little love adjusted, so as not to be too salty and too light, or too heavy and too weak aroma. Brine to be in
shade, wind, ground level, dry, not easy to collide with the environment to store, in order to better preservation.
9 refrigerator storage method. Refrigerator in the restaurant and the use of the family, to bring convenience to the custody of brine, shares can use the refrigerator to
conservation of brine, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, with fresh
film can be placed in the refrigerator after sealing custody.
10. restaurant in the brine must have a person in charge, and the development of appropriate rules and regulations, the daily addition of soup and brine the number of raw
materials must be registered to maintain the brine flavor aroma persistence, even if the brine in the family should be regularly
checked, so as not to deteriorate.
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 the size of the degree of satisfaction that you think, first
With wine, ginger, scallions, Sichuan salt yard system for 1 hour
Then put into a pot of cold water with a moderate amount of salt, with a slow medium flame Boil, fish out the beef until it is raw, and then wash it with water. Then put into the brine in a small fire slowly brine (can not use high fire, one is the brine evaporation fast, two is not easy to cook the beef rake)
1 hour or so can be, start the pot can be.
Requirements for the color golden, five flavorful, soft and tasty, can be used with the platter, cold, etc..
Five spice goose intestines
The main point is that the goose intestines due to the water is not conducive to blanching, so it must be brined alone, do not put the goose intestines
into the brine inside the brine pot brine, so as not to affect the quality of the brine, brine deterioration is easily caused.
First goose intestines clean, changed into chopsticks long section, with cooking wine, salt ginger slices yards 10 minutes, separate brine 50
0 grams or so add the right amount of salt monosodium glutamate and fresh broth appropriate amount of marinade seasoning, to the brine after boiling, the goose intestines into the brine inside,
and constantly stirring with chopsticks for about 10 seconds or so, the pot that is ready to be, can be mixed, can be eaten directly. It can be mixed or eaten directly.