(1) Seasonings and spices of brine

Make a pot of standard 12,5 kg brine.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g scallion 300g cooking wine100g chicken essence monosodium glutamate.

Spice: Rhizoma Kaempferiae 30g Illicium verum 20g clove10g cardamom 50g fennel 20g geranium100g angelica dahurica 50g grass.

Fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of fragrant groundsel 30 grams of citronella 40 grams of grass 50 grams of dry.

50 grams of pepper

Soup ingredients: chicken skeleton 3500g and tube bone1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil pig's pig's tube bones (broken by hammer) in cold water until they boil, remove blood foam, clean them with clean water and add water again.

, put the ginger (broken), green onions (leave the root length), after boiling, the application of small fire slowly, can not use strong fire (with small fire is

Clear soup, strong fire boiled for thick soup) proudly turned into brine soup for use.

(2) Sugar-colored frying method: frying with oil. Treat the rock sugar into fine powder first, put a little oil in the pot, add the rock sugar powder, and use it slowly over medium heat.

Stir-fry until the sugar changes from white to Huang Shi, and then switch to low heat. When the sugar and oil are yellow and big bubbles, continue to stir-fry from the fire (this time must be

Be quick, otherwise it will become bitter. To master it well, you can try it several times first, and then get angry and turn from yellow to dark brown. Youdapao

When the bubbles become smaller, add a little cold water, and then stir-fry with low fire until the paste flavor is removed, which is the sugar color (sugar color requires neither sweetness nor bitterness, color and luster)

Golden)

(3) If the spice is broken or the knife is changed (never make it thin, change it slightly, so as not to affect the effect), wrap it in a spice bag and tie it. First, boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the brine.

First embryo red halogen (white halogen is the same as spices without pepper and sugar color).

Matters needing attention in the process of making red and white brine

Because brine is a cooking method with water as a heat-conducting medium, it is very important in the process of treating seasonings and spices, as well as the base in brine soup.

This technical requirement.

(A) master the amount of spices

New brine 12.5 kg, and 600-700 g of spices are appropriate (300 g for 6 kg of water and 3000 g for kloc-0/50 g or so).

Second, wrap the spices with clean gauze. It should not be tied too tightly, but should be slightly loose. Spice bag dressing

When finished, it should be soaked in boiling water for half an hour before use, so that the purpose of chess is to remove gravel and reduce the taste of medicine.

Third, the amount of sugar color

The color of red halogen sugar should be added in stages to avoid the color damage of the soup. It is advisable that the marinated food should be golden yellow.

Fourth, boil the original soup

When cooking the original soup with chicken skeleton and pig copper bone, use a small fire to avoid the big fire from washing the soup.

5. Replace the perfume bag in time.

Because the brine is marinated with certain raw materials, the fragrance in the brine will gradually weaken, so it is not rich in spices.

At the same time, it is necessary to replace the perfume bag in time to keep its full-bodied fragrance.

6. Keep trying.

After being dissolved in water, the spices in brine will produce their own fragrance, but the fragrance is different from that of chess which is volatile and not volatile.

In order to make the spices benefit, it is necessary to constantly try the fragrance of brine, and after it is considered that it has met the fragrance of marinated raw materials, the party will

Can be marinated In the process of tasting, the amount of spices should be recorded at any time, so as to increase or decrease all kinds of spices in time (this

It's not easy to master, but as long as you do it often and get experience slowly, it's easy to master.

Seven is inseparable from the salty taste.

"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and so must the raw materials for marinating, because

Spices in brine can only produce five flavors, but they can't make raw materials salty. Therefore, when putting raw materials every day,

Everyone must try the salty taste of brine to see if its salty taste is appropriate, and how much salt is added to the difference, only after the salty taste is appropriate.

Can be marinated In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine is always

Keep the taste mellow and salty.

Ba Qin Jia Tang zhi

In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, which requires timely replenishment of water.

There are two ways to add water.

One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the five flavors of chess.

, mellow and delicious.

The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because the fresh soup contains

There is a large amount of protein, which can make the raw materials of brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance.

Umami and salty.

Avoid adding soy sauce to brine.

The golden color in red brine is produced by the color of sugar, and it must not be replaced by soy sauce, and the raw materials made by adding sugar and color are golden in color.

Yellow, not easy to turn black, and the brine with soy sauce, after a little longer time, will make the color dark after oxidation, the longer the time.

The darker the color, the deeper it is. Therefore, the raw materials marinated by some friends are black or not golden yellow, which is the truth.

Ten is the boiled brine, which should be properly kept and should not be stirred.

Friends who do catering know this, and I won't say much if everyone knows it. For example, in summer, if you often stir it, you won't.

When boiled, it will breed bacteria and make the marinade sour and stale.

Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Nowadays, people have higher requirements for umami flavor, and the main component of monosodium glutamate is sodium glutamate, but sodium glutamate is in 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to the marinade will not have any impact on the human body, so please feel free to join.

Preservation and storage of brine

The experience of our predecessors tells us that the longer the brine, the better, that is, the adult brine (such as the brine in hotels, restaurants and restaurants)

Water is always preserved. Brine should be properly kept, so as to ensure that the brine will not deteriorate for a long time and its quality will not be affected.

Therefore, we should pay attention to the preservation and storage of brine, and avoid using iron drums and wood products, but should use earthenware to dress it, because

Because the body of pottery is thick, it can avoid the influence of external heat, iron is easy to rust, and wood has peculiar smell.

There is a layer of oil slick on the brine, which has a certain protective effect on the brine, but everything has duality, and the oil slick is more harmful to the brine.

Water can also play a destructive role. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so it is advisable to have a thin layer on the brine for the oil slick. If there is no oil slick, then

The fragrance is easy to volatilize, the brine is easy to go bad, and it is not easy to keep the constant temperature in the pot when marinating. If there is too much floating oil, the marinated juice will not be hot.

It is easy to dissipate and cool, and the hot air is stuffy inside, which causes the brine to stink and foam, and it is easy to mildew for a long time.

Brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam slick, the third layer is brine, and the fourth layer is slag.

Pay attention to the following points when keeping brine:

1. When brine is used, it must be boiled, and the excess floating oil on it must be removed, and then the foam must be cleaned, and then filtered and precipitated with gauze.

Keep the brine clean.

2. To preserve old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation, temperature regulation).

Can ensure the quality of bittern and bittern products.

3. The temperature rises gradually during the Spring Festival, so it is required to boil the brine every morning and evening and keep it in a fixed place.

4. The summer climate is hot, which is a frequent period for brine to deteriorate easily, and the phenomena of foaming and souring occur frequently. Therefore, it is necessary to

Brine must be boiled twice (once in the morning and once in the afternoon, and fixed)

Although the temperature drops gradually in autumn. But the heat is not over, as the saying goes, seven mildew, eight rot and nine maggots, therefore,

Brine should be boiled at least 2 to 3 times and kept in a fixed place.

6. The temperature drops gradually in winter, and the brine should be boiled once a day and kept in a fixed place.

7. Bittern must be boiled and preserved after marinating food every time. If the bittern becomes more and more bitter, you must use chicken blood (one)

Chicken blood plus 1 kg water) and water are mixed and poured into brine to stir and turn into a vortex. After it is still, it is boiled and filtered with gauze to remove impurities.

Quality.

8. Always check the salty taste in the brine, and make it slightly positive, so as to avoid being too salty or too light, or the aroma is too heavy or too weak. Brine should be in

Shading, ventilation, flat, dry and non-collision environment for better preservation.

9 refrigerator storage method. The use of refrigerators in restaurants and families has brought convenience to the preservation of brine, and stocks can be stored in refrigerators.

The specific way to keep the brine is to boil it, filter out impurities with gauze, then boil it, cool it still and keep it fresh.

After the film is sealed, it can be stored in the refrigerator.

10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations should be formulated, and the soup and marinated raw materials added every day.

The quantity of materials must be registered to maintain the durability of the fragrance of brine, even the brine in the family should be regularly.

Check to avoid deterioration.