Method of making brine soup and preservation tips \x0d\ brine, is the preliminary processing and blanching of raw materials in the matching brine cooked or immersed into dishes, such as usually we often eat brine chicken, brine duck, brine pork belly, brine dried beans, brine chicken eggs and so on. Although these brine red, yellow, white and other color differences, but its sweet and flavorful characteristics of the United States so that consumers never get tired of eating, but brine, especially brine poultry prices often call consumers scratch their heads, so some people to the supermarket to buy brine or their own concoction of brine to do brine, but brine brine are a single color of the black-red, not to do the kind of hotels, yellow and white brine to the goods. The reason for this, connoisseurs say that this is not a good grasp of the red, yellow, white marinade blending secret. Therefore, this issue introduces the production method of red, yellow and white marinade. \x0d\\ brine preparation is the first key to a good brine. Marinade preparation is good or bad, will directly affect the color and taste quality of the brine. Marinade can generally be divided into red marinade, yellow marinade, white marinade three categories. \x0d\\ red marinade \x0d\ raw materials: star anise 20 grams, 20 grams of cinnamon, 50 grams of orange peel, 8 grams of cloves, 20 grams of sennet, 20 grams of pepper, 15 grams of fennel, 20 grams of allspice, 20 grams of good ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red chili peppers, 150 grams of shallots, 150 grams of ginger, 250 grams of tablets of sugar, 1,000 grams of yellow wine, 500 grams of high-quality soy sauce, sugar color 50 grams, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate (MSG), 12 kg of bone broth. \x0d\\ Preparation: \x0d\ \ ①Cao Guo is cracked with a knife, cinnamon is knocked into small pieces with the back of a knife, licorice is cut into thick slices, scallions are pulled back in knots, ginger is tapped loose with a knife, and dried red chili peppers are sliced into segments. \x0d\ \ \ ③Anise, cinnamon, tangerine peel, cloves, sambucus, peppercorns, fennel, allspice, grass berries, good ginger, licorice, dried red chili peppers together in a spice bag, the bag mouth tied securely. \x0d\ \ ③ The spice bag, onion knots, ginger pieces, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate (MSG), bone broth together into the marinade pot, mixing can be. \x0d\ yellow marinade\x0d\ raw materials: 150 grams of yellow gardenia, 100 grams of allspice, 50 grams of sennel, 25 grams of peppercorns, 50 grams of good ginger, 25 grams of sand nuts, 150 grams of fried garlic kernels, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1,000 grams of yellow wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, refined salt 230g, bone broth 12kg. \x0d\ Preparation: \x0d\ \ ① yellow gardenia cracked with a knife, celery tied into knots, ginger tapped loose with a knife. \x0d\ \ ① yellow gardenia, allspice, sennel, peppercorns, good ginger, sand nuts, fried garlic kernels, fried fresh orange peel into a spice bag, the bag mouth tied securely. \x0d\ \ ③Put the spice bag, celery knots, ginger pieces, satay sauce, yellow wine, hot canola oil, oil curry, refined salt, bone broth together into the brine pot, mix well. \x0d\ White Marinade\x0d\ Raw material: 60g anise, 50g santanas, 25g peppercorns, 25g white nutmeg, 50g tangerine peel, 50g allspice, 25g angelica dahurica, 150g scallions, 150g ginger, 1,000g of water wine, 1,000g of white soya sauce, 120g of refined salt, 100g of monosodium glutamate, and 12kg of bone broth. \x0d\ Preparation: \x0d\ \ ① Scallion pull knot, ginger with a knife to pat loose. The anise, sannay, pepper, white nutmeg, Chen Pi, incense leaf, Angelica dahurica into the spice bag, the bag mouth tied firmly. \x0d\ \ ② the spice bag, onion knots, ginger, water wine, white soy sauce, refined salt, monosodium glutamate, bone broth together into the brine pot, mix well. This recipe is suitable for brining 10~12 kg of raw ingredients (families can proportionally reduce the number of seasonings). Marinade preparation three secrets \x0d\ a, spices, salt, soy sauce dosage should be appropriate: spices too much, into the dish medicine taste, color black; spices too little, into the dish aroma is not enough. Too much salt, in addition to the taste of the dishes "dead salty", will also make the dishes tight, shriveled; salt is too little, into the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product color black ugly; too little soy sauce, the taste is not fresh. \x0d\ II, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful condiments, and do not use easy to fade spices. \x0d\\ III, marinade should not be boiled beforehand: marinade should be prepared now for use, so as to avoid the aromatic odor in the condiments evaporated in vain, but also to save fuel and time. The more often the marinade is used, the longer it is kept, the better the quality and the more flavorful it is. This is because the marinade contains more and more soluble proteins and other ingredients. \x0d\ The preservation of marinade should pay attention to the following points: 1. Skim off the floating oil, floating foam. The floating oil and foam of the marinade should be skimmed off frequently and filtered to remove the slag frequently.2. It should be heated and sterilized at regular intervals. Summer and autumn every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the marinade should be put in the disinfected containers. 3, containers must be used with pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used. 4, pay attention to the location of storage. Marinade should be placed in a cool, ventilated, dust-proof place, plus screen cover to prevent flies and other insects fall into the marinade. 5, the addition of raw materials. Spice bag is generally used only 2 times should be replaced. Other seasonings should be brined every time the raw materials, that is, add once. \x0d\ Note: With the old brine, the preparation of marinade is not necessary to use bone broth, water can also be used, but also can not add oil. \x0d\ Raw material preparation before brining \x0d\ Wash processing. Animal raw materials in the slaughter process, must be removed after the hair dirt clean. \x0d\ Preliminary knife processing. Meat, intestines, liver should be changed into pieces. Poultry and dried bean curd etc. need not be re-chopped. \x0d\\ Blanching treatment. All animal raw materials to be brined should be blanched before they are used for brining. \x0d\\ Critical when brining raw materials\x0d\ The choice of brine pot. It is best to use raw iron pots, if the brining of raw materials is not too much, the choice of casserole is good. These two kinds of pots have thick walls, poor thermal conductivity, and the soup is not easy to evaporate. Food and this pot is not easy to chemical changes. Should not use copper or aluminum pot, so the pot is very strong thermal conductivity, soup gasification fast. Copper pots are also prone to chemical reactions with the salt in the marinade, etc., thus affecting the color, taste and hygienic quality of the finished product. \x0d\ To master the fire. Generally, it is the use of medium-low fire or micro-fire, so that the soup to maintain a small open or micro-open state. Can not use a high fire, otherwise, the soup boiling, constantly splashing on the walls of the pot, forming a film, and finally caramelized and fell into the marinade, into the carbon end of the black stuff, some adhering to the raw materials, affecting the finished product and marinade color, taste. Large fire brine, raw materials are not easy to soften, marinade and will be seriously reduced due to rapid gasification. \x0d\ To master the maturity of raw materials. Brining of raw materials, regardless of the texture of the old and young, maturity time, its maturity should be mastered in the soft or soft before the pot or off the fire. \x0d\\ Identify the method is: pinch the brined raw materials, such as feeling very hard, indicating that the fire has not yet arrived; a pinch of the crushed rotten, it is overcooked (belonging to the rotten stage); pinch of the soft and slightly elastic, and does not break, indicating that the fire is just right, that is, the softening stage.