one.

The production process of red and white brine (1) The seasonings and spices of the brine. Prepare a standard 12.5 kg pot of brine. Seasoning: 300g of Sichuan salt, 250g of rock sugar, 500g of ginger, 500g of green onions, 300g of cooking wine, 100g of chicken essence and MSG. Appropriate amount of spices: kaempferol.

30g star anise, 20g cloves, 10g white cardamom, 50g fennel, 20g bay leaves, 100g angelica dahurica, 50g grass fruit, 50g vanilla, 60g orange peel, 30g cinnamon, 80g spatula, 50g millet, 30g lemongrass, 40g dried grass.

50g dry chili 50g soup ingredients: 3500g chicken skeleton and 1500g tube bone.

Preparation of red and white brine (1) Put the chicken skeleton into place.

Boil the pig tube bones (broken by hammer) in cold water until they boil, remove the blood foam, rinse with clean water, add water again, add ginger (beat into pieces), green onions (leave the whole length of the roots), after boiling, use low heat

Simmer slowly, do not use high heat (simmering over low heat will result in a clear soup, while using high heat will result in thick soup) and make a stewed soup for later use.

(2) Stir-frying method for sugar color: stir-fry with oil.

First process the rock sugar into fine powder. Put a little oil in the pot, add the rock sugar powder, and stir-fry slowly over medium heat. When the sugar turns from white to yellow, switch to low heat. When the sugar oil turns yellow and bubbles, remove it from the heat and continue.

Fry (this time must be fast, otherwise it will easily become bitter, you must master it well, you can try it a few times first), then heat it up, and it will turn from yellow to dark brown.

When the bubbles change from large to small, add a little cold water and stir-fry over low heat until the paste smell is removed, which is the color of sugar (the color of the sugar should not be sweet, not bitter, and golden in color) (3) Beat the spices or change the knife (10 million)

Don’t make it thin, change it slightly so as not to affect the effect) Wrap it in a spice bag and tie it into a knot.

First boil it in boiling water alone for 5 minutes, take it out and put it into the brine, add salt and an appropriate amount of sugar and chili, cook over medium and low heat to get the aroma, and make the primary embryo red brine (white brine does not add chili and sugar, other spices

are the same).

2. Precautions in the process of making red and white brine Since brine is a cooking method using heat-conducting medium, it has basic technical requirements in the process of processing seasonings and spices, as well as in brine soup.

(1) Master the amount of spices. For 12.5 kilograms of new brine, it is appropriate to use 600-700 grams of spices (300 grams for 6 kilograms of water, and about 150 grams for 3000 grams). 2. Wrap the spices. The spices should be wrapped and tied with clean gauze.

, should not be tied too tightly, should be slightly loose.

After the spice bag is wrapped, it should be soaked in boiling water for half an hour before use to remove grit and reduce the smell of the medicine.

3. Sugar color dosage: Red marinated sugar color should be added in batches to avoid damaging the color of the soup.

The stewed food should be golden brown.

4. Make the original soup. When making the original soup with chicken skeletons and pig bones, use low heat to avoid high heat to dilute the soup.

5. Replace the spice bag in a timely manner. After the brine is marinated with certain raw materials, the fragrance in the brine will gradually weaken. Therefore, when the spice is no longer strong, the spice bag must be replaced in time to maintain its strong fragrance.

6. Constantly test the spices in the brine. After being dissolved in water, they will produce their own fragrances, but the fragrances are volatile and non-volatile. In order to make the spices come out better, you must constantly try the fragrance of the brine until it is deemed to be suitable for brine.

After the raw materials are fragrant, they can be marinated.

During the taste testing process, the amount of spices should be recorded at any time so that various spices can be added or subtracted in time (this is difficult to master, but as long as you do it often and gain experience, it will be easy to master).

7. Salty taste is indispensable. "Salt is the foundation of all flavors." This means that any Sichuan dish must have a certain base taste, and the same goes for marinated raw materials, because the spices in the brine can only produce a five-flavored taste, but cannot make the raw materials

It produces a salty taste. Therefore, when adding raw materials every day, you must try the salty taste of the brine to see if the salty taste is suitable. How much salt should be added to the salty taste? Only when the salty taste is suitable can the brine be carried out.

In terms of specific operations, when brining certain raw materials, a certain amount of salt should be added in time to replenish the salt amount so that the brine always maintains a mellow salty taste.

Adding soup to Baqin During the brine process, steam is generated due to the boiling of the brine, which will gradually reduce the brine. This requires timely replenishment of water. There are two ways to add water.

The first is to prepare a certain amount of raw brine in advance and add it while braising, so that the brine can keep the flavor of the raw materials, mellow and delicious.

The second is to boil the fresh soup in advance, add it to the original marinade before marinating, and then marinate the raw materials after a while.

Since the fresh soup contains a large amount of protein, the marinated raw materials can have a rich flavor.

Remember to add cold water when marinating the ingredients, as this will weaken the aroma, umami and saltiness.