Method and formula of marinated vegetables:

1. Brine making:

Put marinated vegetables in gauze bags and tie the bag tightly. If there is no old brine, you need to cook bone soup with chicken bones and pig bones first. The method is as follows: take 5 kg < P > tube bones and add 1 kg of water (the tube bones need to be rinsed for 1 hour to remove blood, cleaned and broken), boil them for 5-8 hours, then take out the head of the bone < P > and put it into a marinade bag, add water to 5 kg, add appropriate amount of coriander, pepper and ginger, boil it and boil it for about 1.5 hours.

adjust the color of the marinade with sugar (see below for the preparation method), and then add 25g of cooking wine with proper amount of salt, sugar and monosodium glutamate.

method of making sugar color: put 1.5 portions of salad oil into a pot and heat it with low fire, add 2 portions of white sugar and stir-fry until it is dark red and white bubbles just appear, and immediately add water

.5 kg to make it into sugar color. Add 3-5 kg of water to the above prepared marinade, and 7-8 kg of raw materials can be marinated, so the marinade package should be changed again.

second, curing: raw materials to be cured:

the curing method of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hoof and so on, are collectively referred to as large pieces. First, wash the raw materials

and set them aside. Take 2 kg of water, add 1 g of pepper, 5 g of Senecio scandens, 25 g of cooking wine and 75 g of salt (if the temperature is too low, pepper and Senecio scandens need to be boiled in water < P > and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Pickling time: at -2 degrees in winter, it takes about 24 hours < P >, at 2-3 degrees in spring, it takes about 12 hours, and at 3-4 degrees in summer, it takes about 5-6 hours. Fresh

materials such as hoof flower and pork belly can be marinated directly.

marinating method of Jingwu brine (duck head, duck neck, beef): firstly, clean it, add appropriate amount of water, add salt (salty than vegetables) and sodium nitrite

(add 1g to 1kg of water to make it loose and red, and shorten the marinating time, and the addition amount should not be excessive, otherwise it will be poisoned) for salting,

marinate for about 24 hours in winter.

Pickling method for small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.): firstly, wash with water, and then add appropriate amount of salt for pickling, that is,

. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Sausage and belly don't need to be pickled. After cleaning, the water comes out < P > and it can be marinated. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

third, water:

raw materials that are difficult to taste need water before they are put into the pot. Boil in boiling water for 1-15 minutes, and rinse with clean water after the smell of blood is removed. Chicken, duck < P >, goose, beef, duck head, duck neck and so on need water. All small pieces do not need water, and can be rinsed directly with water after pickling. The effluent of raw materials should be controlled

when it is broken and just cooked, but not over-cooked, so as to prevent the loss of fresh flavor

4. Marinating:

1. Seasoning: add 2 liang of monosodium glutamate and salt to every 5 kg of brine (salty, bitter).

2. marinating: add the raw materials, cooking wine and sugar color, first simmer for 3-5 minutes, then add the old three samples (chicken powder, chicken paste,

Super umami Wang) after 3 minutes, and after boiling for 5-1 minutes, take them all out for inspection. If they are not completely marinated, put them back into the marinating pot for marinating until the marinating is good. However, after < P >, soak the marinated semi-finished products in the stopped brine for 1-15 minutes and then take them out. If the fragrance needs to be enriched, star anise (2 parts) and fragrant seeds (1 part) can be ground into powder and added; When strong fragrance is needed, 1-2 Jin of sesame oil and 2-3 pieces of Siraitia grosvenorii can be added.

3. Coloring: Take a proper amount of maltose and a small amount of water, put it on the fire, boil it with low fire, add a proper amount of sunset yellow, turn the color into golden yellow, and then brush a layer evenly on the surfaces of chickens, ducks, etc.

bittern marinating: firstly, wash (salt, alkali, vinegar) without pickling, and then marinate with brine mixed with water and brine. Marinating vegetables

: the ratio of brine to clear water is 1: 3 (when taking brine, use a colander to remove impurities such as pepper and pepper).

marinating of small pieces: bittern and clear water are half (the taste is lighter, and if the taste is a little heavier, less or no clear water can be added).

The marinade should be used exclusively for marinating, and should not be mixed into one pot. For example, marinated chicken, duck, goose, rabbit, pork, pig heart, pig tongue and hoof flower are one kind of marinade; Duck neck < P >, duck wing, duck claw and duck intestine belong to one category; (spicy) bean products, lotus root is a disposable brine. (It is easy to deteriorate due to its high starch content) Intestines and bellies are a kind of marinade (with strong fishy smell)

5. Key points of operation:

Preservation of brine:

Pick up seasoning after marinating each time, and remove the residue deposited in the marinade. If there are few marinated raw materials and only a part of the marinade is needed, then all the marinade and unused part of the marinade must be boiled and not shaken after cooling to prevent the marinade from turning sour.

storage method of marinated vegetables:

Pack marinated vegetables in plastic bags, put them in a refrigerator (be careful not to mix them with raw materials), take out 6-7% oil and brush them with a brush the next day, and then brush them with a layer of sesame oil. Preparation method of red oil: wet 3 taels of pepper powder and half a catty of pepper skin with boiling water and stir evenly (water is not visible),

pour into 5 jins of salad oil, and simmer with slow fire until it turns red. Seasoning for cold salad: bittern, sesame oil, garlic paste, balsamic vinegar, pepper powder, chili oil, cooked sesame, spicy fresh, soy sauce, white sugar, chicken essence, oyster sauce, coriander and shallot. (This seasoning can be given as a gift when the product is sold, and

it can also be mixed as it is sold).

For example

(1) Method of making crispy goose: 1. Dig up the internal organs and wash away the blood. 2. Pickling: add Zanthoxylum bungeanum, Senecio scandens and salt to water for pickling,

24 hours in winter, 12 hours in spring and 5-6 hours in summer. 3, plastic surgery: cut the back with a knife, use one wing to hold the neck, and the other < P > wing to hold the back. 4, water: boil for 1 minutes after the water is boiled. 5, marinating: pot, seasoning, cooking until cooked and soft, leaving the fire for about 1 minutes to take out < P >. 6. Burn the vegetable oil until it is 8% mature, scald it to make the skin crisp, remove it when it is brown and red, and brush it with sesame oil.

(2) Method of making the oil-drenched chicken: 1. Plastic the chicken, insert its wings into the head of the chicken, separate the chicken feet from the chicken legs with a knife from the joints of the chicken feet

, insert the chicken legs into the belly, and put the chicken feet in the belly. 2. Pickling: about 1 hours. 3. Leave the water for about 15 minutes. 4. After drying the water, brush the chicken < P > with honey. (The honey should be brushed evenly, otherwise the color of the fried chicken will be inconsistent.) 5. Cook the vegetable oil until it is seven-cooked, fry it until golden, and then take it out < P >, and then brush a layer of honey evenly. 6. Put the chicken into the pot, first boil the pot soup with high fire, then simmer it with low fire until the skin is soft.

(3) Duck neck: 1. Pickling: take 1 kg of water, add 1 g of sodium nitrite and a proper amount of salt (the salted water is salty). 2. Effluent: Boil the salted duck neck in boiling water for 1-15 minutes. 3. marinating: based on the original brine, add 5 grams of bibb, 2 grams of pepper, p>5 grams of pepper king and 5 grams of chicken essence < P >. Cook on low heat for 1 hour, soak for 1 minutes from the fire, and then take out the pot when the spicy taste enters.

(4) Broiler: production method: 1. Pickling: 5-6 hours in summer, 12 hours in spring and 24 hours in winter. (add salt, pepper

, groundsel and cooking wine to the water). 2. plastic surgery: put the belly up, insert the right wing into the chicken throat, pull it out of the mouth, and put the chicken feet into the stomach

. 3. After the water comes out, put it directly into the marinated pot and marinate for 12-15 minutes.

(5) Braised tripe 1. Wash tripe without salting, and drain until it is 8% mature. 2, there is no sugar color in the brine, and the halogen pot can be rotten. Note:

① medicated chicken: after pickling, add appropriate amount of ginger, medlar and codonopsis pilosula into the chicken belly for marinating. ② Spilled chicken: also known as brine chicken and Baijie

chopped chicken, which can be cooked directly with salt water after pickling. ③ When marinating lotus root, clean the surface with a cleaning ball, cut holes at both ends with a knife, and then marinate when < P >; Thousands of pieces, kelp, etc. are tied up with thread, but not too tight, otherwise there will be no taste in the middle; When the marinated bean curd is dried, qianzi oil < P > should be fried to golden color before marinating. Peanuts must be swollen with water before marinating, and the standard is to open them with a hand flap without a hard core. The practices of various varieties in the

series of stewed vegetables are similar, and the shape and taste can be flexibly changed according to different regions. (For example, the whole

shape of chicken has different plastic methods in many places, and pepper and prickly ash can be added appropriately according to local tastes.) The third sample needs to be added every

marinating, and its addition amount is small. Just add a teaspoon to each sample at a time.

The formula of the marinade package:

Angelica dahurica 25g (flavoring), Astragalus membranaceus 8g (sweet, nourishing and flavoring), Pericarpium Citri Tangerinae 8g (removing fishy smell and flavoring), clove 8g (strong flavor and flavoring), white

25g (also known as cardamom, flavoring), Kaempferia kaempferia 15g (fragrant). Aroma-enhancing) licorice 15g (sweet in nature, which can enhance aftertaste) ginger 25g (old ginger)

Zanthoxylum bungeanum, seedless red pickled pepper (appropriate amount) Amomum tsaoko (to enhance the flavor of bittern) 15g cumin (to enhance fragrance) Amomum villosum 25g (to enhance fragrance and Amomum villosum is better

) fragrant leaves 8g (also known as Yuejiaye). Aroma-enhancing) angelica 8 g (mixed fragrance) fennel 15 g (fragrance-enhancing, fullness is better) fragrant seeds 8 g (fragrance-enhancing) chili (Yin Ge brand

) appropriate sugar color (coloring)

The above formula of marinade is the standard, and the amount of hemp and spicy color can be adjusted according to local specific conditions, with special attention to flexible use

.

Jingwu duck neck

This series includes duck neck, duck head, duck wings, duck claws, duck intestines and duck gizzards.

1. Making brine:

Put the brine into a gauze bag and tie the mouth of the bag tightly. If there is no old brine, it is necessary to cook chicken bones and pig bones into bone juice first. The method is as follows: take 5 kg of bobbin < P > bones and add 1 kg of water (the bobbin bones need to be rinsed with clear water for 1 hour to remove blood, clean them and break them), cook them with low fire for 5-8 hours, then take out the bones < P > heads and put them into a marinade bag, add water to 5 kg, and add pepper, pepper and ginger. Note: Add 3-5 kg of water to the marinade prepared according to the formula, and 7-8 kg of raw materials can be marinated, so the marinade package should be changed again.

II. Pickling:

1. Pickling of duck neck and duck head: firstly, clean them, add appropriate amount of water, add salt (salty than vegetables), and add sodium nitrite (1

g in 1 kg of water can loosen and make them red and shorten the time of marinating, and the addition amount should not be excessive, otherwise poisoning will occur) for salting. In winter,

2. Pickling of duck wings, duck fingers and duck gizzards: firstly, clean them, sprinkle proper amount of salt on the surface and stir them evenly, about 8 hours in winter, about 4 hours in spring and about 2 hours in summer.

3. Duck intestines do not need to be cured.

3. Water:

Duck, neck, duck head and duck intestines need water. The basic method is to boil them in boiling water for 1-15 minutes, and then rinse them with clear water after they smell bloody (note: the original

materials should be boiled in boiling water)

4. Marinating:

1. Seasoning: add proper amount of monosodium glutamate first.

2. marinating: add raw materials, cooking wine, red yeast rice powder and low fire for 1 hour, add duck flavor essence and duck bone marrow extract 1 minutes before leaving the fire, which is more than

delicious. After leaving the fire, soak the pot for about 1 minutes, and then take it out.

preservation of brine: place the brine in a ventilated place after each bittern, and do not shake it after cooling. If there are few raw materials for bittern, only a part of the bittern is needed

, then all the remaining and unused bittern must be boiled.

series of salted duck (salted duck, salted goose, salted chicken and pork ribs)

1. Selection of materials:

Ma duck and diced old duck

2. Pickling:

Wash the duck, brush it with a layer of soy sauce, then spread it with snowflake salt, and sprinkle with ginger without pickling (take 1 kg duck as the raw material). The curing time is about 24 hours at -2 degrees in winter, 12 hours at 2-3 degrees in spring and 5-6 hours at 3-4 degrees in summer.

3. Shaping:

Wash the salted duck with clear water, cut off the duck's back, leave the main bone on the right, clamp the duck's head with the left duck wing, bend the right duck wing and the tip of the wing to

, and spread the duck with bamboo pieces.

4. Baking:

After the soot is completely burned, hang the back of the shaped duck in the oven facing the fire with an iron hook and bake it for 3-5 minutes, and then take it out after the back is golden yellow and there is no water and

duck oil drips.

5. Marinating:

On the basis of the original brine, take 2kg of brine, add 1 gardenias (red sauce), 5g of Arnebia euchroma (need to be fried in oil, see Note 2), 1

-2g of sugar, about 1g of cooking wine, proper amount of monosodium glutamate, 1g of sweet noodle sauce and 25g of ginger. Then remove the pot from the fire, and soak the duck in the pot for 1-15 minutes.

Note:

1. Preparation of sugar color: take 75g of salad oil and 1g of white sugar, stir-fry with high fire first, then stir-fry with low fire, add water after foaming, and cook until golden brown.

2. Method of making Arnebia euchroma oil: firstly, heat the oil in a pot, stir-fry 5 grams of Arnebia euchroma in the oil, and then add the oil into the pot.

3. If the fragrance is heavier, appropriate amount of licorice can be added; if it is heavier, appropriate amount of Siraitia grosvenorii can be added.