White brine
Ingredients: A 25000 grams of water, 5000 grams of pig spine, 2000 grams of old hen, 5000 grams of cob bones, B 35 grams of licorice, 10 grams of bay leaves, 20 grams of cinnamon Grams, 6.5 grams of grass fruit, 10 grams of tangerine peel, 10 grams of ginger slices, 5 grams of aniseed, 5 grams of Sichuan peppercorns, and 15 grams of white pepper. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of MSG, 500 grams of Huadiao wine, 50 grams of white soy sauce, and 10 grams of scallops
Preparation: Put the pig spine, old hen, and stick bones into cold water In a pot, bring to a boil and skim off the floating residue. Take it out and put it into a stainless steel bucket, add water and bring to a boil over high heat, then simmer over low heat for 3 hours, take out the raw materials and keep the soup. 2) Wrap ingredient B with gauze, put it into a clean basin and wash it thoroughly. After boiling the pot, add ingredient C into the pot and serve.
Features: light yellow in color, salty and slightly sweet in taste.
Application: Suitable for brine of squab, intestines, chicken feet and chicken elbow bones
Brine recipe (2)
Guilin rice noodle brine
Ingredients: 4000 grams each of pig skull and beef bone, 20 grams each of grass fruit, cinnamon, and licorice, 15 grams each of star anise, lemongrass, and Amomum villosum, 25 grams of fennel, 5 grams of cloves, and 10 grams each of bay leaves and Sichuan peppercorns. , 6 grams of tangerine peel, 400 grams of Yangjiang tempeh, 50 grams of dried chili peppers, 500 grams of old ginger, 200 grams of dried onions, 150 grams of Guilin fermented bean curd, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of MSG, 200 grams of rock sugar, 1000 grams of soy sauce and 500 grams of salad oil.
Preparation: 1. Wash the pig skulls and beef bones, put them into boiling water and simmer on high heat for 10 minutes, take them out and put them into a stainless steel bucket, add 15 kilograms of water and bring to a boil on high heat, simmer on low heat for 5 hours, and filter. Save the soup. 2. Put the salad oil in the pot, and when it is 50% hot, add the grass fruit, cinnamon, licorice, star anise, lemongrass, amomum villosum, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang black beans, and dried chili peppers. Stir-fry for 15 minutes, take out the spices, wrap them in gauze to form a spice bag, add them to the soup and simmer over low heat for 2 hours. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add the bean curd and stir-fry over low heat for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce and bring to a boil over low heat. Remove from the pot and pour into a stainless steel bucket and mix thoroughly. That’s it.
Features: red in color and salty in taste.
Application: It is a special brine for Guilin rice noodles. It cannot be used to brine chicken and duck. It can be used to brine beef, pork, donkey meat, horse meat, and offal.
Northern Miso Soup
Ingredients: 1500 grams of salad oil A. B: 2500g beef leg bone, 3000g pork leg bone, 2000g old duck, 2500g old hen. C 750g sweet noodle sauce, 300g rock sugar. D: 1000 grams of green onion, 500 grams of ginger, 3 mangosteen, 500 grams of garlic, 50 grams each of star anise, peppercorns, bay leaves, coriander, angelica, galangal, hawthorn slices, 75 grams each of cumin, nutmeg, kaempferol, and cinnamon. 100 grams of poppy shells and 30 grams of cloves. 300 grams of E cooking wine, 200 grams of dark soy sauce, and 350 grams of light soy sauce.
Preparation: 1. Put 500 grams of salad oil in a wok, and when it is 50% hot, add crushed rock sugar and stir-fry over low heat for 4 minutes. Add sweet noodle sauce and stir-fry over low heat for 2 minutes before taking it out. spare. 2. Add the remaining salad oil, and when it is 50% hot, add D and stir-fry over low heat for 20 minutes, take it out and put it into a bag. 3. Wash beef leg bones, pork leg bones, old ducks and old hens, cut into pieces weighing 500 grams, put them into boiling water and simmer on high heat for 5 minutes, take them out and put them into a stainless steel bucket, add 25 kilograms of water and bring to a boil over high heat. After removing the foam, add the ingredients stir-fried in step 1 and step 2 and ingredient E to taste, simmer over low heat for 4 hours, remove from heat and filter.
Features: jujube red color, salty and rich.
Application: Suitable for marinating various meat products and soy products.
Preserved Cured Meat White Braised Food
Ingredients: 2000 grams each of cured chicken, bacon, and cured duck, 2000 grams each of pork bones and chicken bones, 100 grams each of green onion and ginger, 15 grams of star anise , 10 grams each of grass fruit, cinnamon, and pepper, 30 grams of dried chili, 50 grams of chicken essence, 10 grams of MSG, 15 grams each of pepper and sugar.
Preparation: 1. Wash onions, ginger, star anise, strawberry, cinnamon, Sichuan peppercorns, and dried chili peppers, and wrap them in gauze to make a spice bag. 2. Wash the cured chicken, bacon, cured duck, pork bones, and chicken bones, blanch them in boiling water over high heat for 5 minutes, skim off the foam, wash them, put them in a stainless steel bucket, add 25 kilograms of water, and bring to a boil over high heat. Cook for 5 hours, add spice bag, chicken essence, monosodium glutamate, pepper, and sugar to taste, then filter.
Features: light yellow in color and rich in cured flavor.
Application: Suitable for marinating various meat products.
Brine recipe (3)
Ingredients: 250 grams of scallion oil, 200 grams of sesame oil, 15 kilograms of water. A: 150 grams each of carrots and celery, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of coriander, and 50 grams each of green chili peppers, ginger, green onions, and onions. B: 4000 grams of pork ribs, 1200 grams of old hen, 400 grams each of ham and pig skin. C: 15 grams each of star anise and cinnamon, 10 grams each of bay leaves, peppercorns, and fennel, 20 grams each of tangerine peel, grass fruit, galangal, and nutmeg, 10 grams each of cardamom and long pepper, 3 monk fruit, each of cloves and lemongrass 5 grams, 8 grams each of kaempferol and amomum villosum. D: 250 grams of MSG, 200 grams each of Hainan Tianchuangwang, salt, rock sugar, Huadiao wine and fish sauce.
Preparation: 1. Put ingredient B into boiling water and simmer over high heat for 10 minutes, take it out, then add 15 kilograms of clean water and bring to a boil over high heat, then reduce the heat to low, and continue to cook for 2 hours, filter out the clear soup. 2. Wash ingredient A and wrap it with gauze for later use; soak ingredient C in clean water for 10 minutes, wash, take it out and wrap it in a gauze bag for later use. 3. Put the wrapped ingredients A and C into the cooked clear soup and bring to a boil over high heat. Switch to low heat and simmer for 40 minutes until the aroma of spices overflows from the soup. Then add ingredient D and add scallion oil and sesame oil to taste. That’s it.
Features: bright red color, fresh, salty, slightly sweet and slightly spicy flavor.
Application: During the use of brine, chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be braised alternately to make the brine taste better.
Key to production: Raw material C needs to be soaked and cleaned to remove impurities. When adding ingredient D, seasoning needs to be careful, the taste cannot be biased, and too much lemongrass cannot be used in ingredient C.
Since the spices have a bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. When marinating large items such as beef and rabbit legs, the beef and rabbit legs should be marinated in salt, monosodium glutamate, and cooking wine in advance.
Taste type: spicy, salty, slightly sweet.
Ingredients: 1500g each of A old chicken, pork belly, Jinhua ham, 2500g elbow bone. B 250 grams of dried pepper, 30 grams each of Patchouli, Angelica dahurica, Shajiang, and Aromatic Wood, 70 grams star anise, 35 grams cinnamon, 50 grams each fresh galangal, bay leaves, and licorice, tangerine peel, cumin, and coriander seeds 20 grams each, 10 grass fruits, 5 grams of cloves, 10 grams each of black peppercorns and magnolia, 2 Luo Han Guo, and 4 grams of lemongrass. C 2 bottles of Lee Kum Kee Doubanjiang, 2 bottles of Hunan Hot Girl, 500 grams of Caishen oyster sauce, 100 grams each of green onions and ginger, 50 grams each of garlic, onions, and onions. 70g D refined salt, 150g Daqiao MSG, 200g Maggi chicken powder, 500g Lee Kum Kee light soy sauce, 550g Maggi fresh soy sauce, 600g Shaoxing Huadiao wine, 30g red yeast rice, 100g rock sugar, 50g rose wine . E salad oil 500 grams.
Preparation: 1. Wash ingredient A, put it into boiling water and simmer over high heat for 10 minutes. Take it out and put it into a large soup bucket, add 30 kilograms of clean water and bring to a boil over high heat. Reduce to low heat and simmer for 5 hours, then filter out the residue. juice. 2. Put ingredient B into a dry pot and stir-fry over low heat for 10 minutes (the heat should not be too high to avoid burning the spices), tie it tightly with gauze, put it in a bucket and simmer over low heat for 30 minutes. 3. Put salad oil in the pot, when it is 50% hot, add ingredient C and stir-fry over low heat for 10 minutes, take it out and tie it tightly with gauze, put it in a bucket and add ingredient D (red yeast rice needs to be tied with gauze separately). When the oil is heated to 50%, add rock sugar and fry for 20-30 minutes until it turns into sugar color. Pour it into a bucket and simmer over low heat for 40 minutes.
Features: Brown-red color, mellow taste.
Application: Suitable for braised duck, squab, chicks, etc.
Ingredients: 50 kilograms of water, 5000 grams of salad oil.
A 250 grams of ginger, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, 150 grams of coriander, 150 grams of onions, 1 pound of dried shrimp, 1 pound of scallops, 2 pieces of earth fish, fragrant Leaves 15 grams. B: 2 old hens, 6 pounds of ham, 6 pounds of soup bones, and 5 pig trotters. C 50 grams of lemongrass, 50 grams of pepper, 20 grams of grass fruit, 4 mangosteen, 25 grams of kaempferol, 50 grams of white cardamom, 20 grams of amomum villosum, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of bay leaves, 10 grams of cloves, 15 grams of cinnamon, 20 grams of peach, 2 pairs of geckos. D. 1500g each of Huadiao wine and sugar, 500g chicken powder, 600g MSG, 150g rose wine, 1000g Guangdong rice wine, 250g white wine, 250g Maggi soy sauce, 750g light soy sauce.
Preparation: 1. Chop ingredient A and add 5000 grams of salad oil that has been heated to 30% heat and simmer over medium-low heat for 30 minutes to form spice oil. Take the oil and set aside; put ingredient C into a dry pot and stir-fry over medium-low heat. Take it out for 10 minutes, let it cool completely, and wrap it in gauze to make a spice bag. 2. Use a stainless steel bucket to add ingredient B to 50 kilograms of water and bring to a boil over high heat. Then simmer over low heat for 4 hours. Add ingredient C spice bag and simmer over low heat for 3 hours. Add the spice oil made from ingredients D and A and mix thoroughly. Serve.
Features: salty and slightly sweet.
Application: Suitable for marinating goose feet, goose wings, pig trotters, strips of tofu and eggs.
Seafood brine
Ingredients: 5 grams each of grass fruit, Sichuan peppercorns, and dried chili peppers, 3 grams each of angelica root, licorice, and cumin, 4 grams of white cardamom, 10 grams of bay leaves, star anise 8 grams, 2 grams of cinnamon, 50 grams each of carrots, refined salt, celery segments, coriander segments, green and red peppers, Cantonese rice wine, 20 grams each of ginger and green onions, 100 grams of Vida soy sauce, 10 grams each of shrimp oil and rock sugar, seafood 75 grams of light soy sauce, 25 grams of Thai fish sauce, 3 grams of Kojia marinade, 15 grams of fragrant marinade, 5 grams of chicken juice, and 20 grams of super soup king.
Preparation: 1. Wash and dry the grass fruit, angelica root, white cardamom, bay leaves, cumin, pepper, star anise, licorice, cinnamon and dried chili pepper, and wrap them in gauze to form a spice bag. 2. Celery segments, green and red peppers (remove stems and seeds and slice into slices), ginger (beat into pieces), green onions (beat into loose pieces), and carrot slices are all set aside. 3. Put 20 kilograms of water into the soup pot, add the ingredients package, refined salt, rock sugar, Vida soy sauce, shrimp oil, seafood light soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia brine, Xiangjia brine, chicken juice, and celery Bring the segments, coriander segments, green and red peppers, ginger, green onions and carrots to a boil over high heat, cover and simmer over low heat for half an hour, let cool and then filter.
Features: Brown-red color, salty, slightly sweet and slightly spicy.
Application: Suitable for marinating seafood molluscs and shells, such as fresh squid, mantis shrimp, shrimp, conch, snail, sea melon seeds, clams, and crab.
Notes: 1. When cultivating seafood brine, the ingredients must be complete, otherwise it will be difficult to form the unique flavor of the brine. The proportion of spices can be slightly increased or decreased according to the taste of the diners. The raw materials of the brine are seafood, and the seafood is Light is the main ingredient, so the proportion of spices must be consistent to avoid being too strong or too light. 2. The time for stewing seafood raw materials in this brine should not be too long to prevent the seafood from getting old. The method is to preliminarily process the raw materials to remove the internal organs and sediment, boil them, and then put them into the brine pot and heat them. Immediately after boiling, remove the pot from the heat, let cool, soak for about 2 hours, and remove. 3. This brine is mainly light and fresh. There is no need to add oil during the cooking process, but the dishes should be mixed with an appropriate amount of scallion oil to increase the fragrance and luster of the finished product. 4. Because the fishy smell of seafood is strong, this brine should not be used repeatedly for a long time. After using it twice, it must be replaced with new brine.
Production/Beijing Wangpu
Chaozhou brine
Soup ingredients: 3 old hens, 2 old ducks, 10 pounds of pig knuckles, 10 pounds of boiled vertebrae Jin, 100 Jin of water
Spices: 20 grams of galangal, 50 grams of galangal, 10 grams of nutmeg, 10 grams of white cardamom, 15 grams of bay leaves, 10 grams of fennel, 10 grams of grass fruit, 3 monk fruit , 10 grams of lemongrass, 10 grams of Amomum villosum, 10 grams of Angelica dahurica, 10 grams of cinnamon, 10 grams of cardamom, 3 geckos
Condiments: 1 bottle of Maggi fresh soy sauce, 1 bottle of fish sauce, Guangdong rice wine 1 bottle, 2 bottles of pepper wine, 1 bottle of sweet-scented osmanthus juice, 1 bottle of rice wine, an appropriate amount of rose wine, 50 grams of sugar (or rock sugar), an appropriate amount of chicken powder, an appropriate amount of MSG, an appropriate amount of light soy sauce, and an appropriate amount of oyster sauce.
Cooking wine: coriander, chives, green onions, ginger, onions, celery
Preparation: 1. Put the old duck, old hen, pig knuckles, and pig spine into a cold water pot Bring to a boil over medium-high heat, remove the floating foam, put it into a stainless steel bucket, add water and bring to a boil over high heat, then switch to low heat and cook for 10 hours, remove the raw materials and leave the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and simmer over low heat for 3 hours, take them out. Add seasonings, Cantonese rice wine, rice wine, light soy sauce and other seasonings. Fry coriander, green onions, ginger, celery, bananas, and onions and pour them into a bucket.
Features: Rich fragrance.
Application: Suitable for marinating chicken wings, pork knuckles, pig intestines, goose heads, etc.
Taste type: salty, sweet and dry.
Ingredients: A. 25 grams each of star anise, sand ginger, grass fruit, and tangerine peel, 15 grams each of cinnamon and Codonopsis pilosula, 20 grams each of pepper, thyme, wolfberry, Amomum villosum, and shelled longan, and 40 grams of licorice , 1 monk fruit, 2 geckos, 5 grams of cloves, 40 grams of black peppercorns, 10 bay leaves, 30 grams of American ginseng, 50 grams of red dates, 50 grams of fresh galangal, fennel, galangal, lemongrass, kaempferia, 10 grams each of grass cardamom. 1 bottle of B Zhu Hou Sauce, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of fermented rice, 20 grams of curry paste, 15 grams each of Pixian bean paste and dark soy sauce, 500 grams of light soy sauce, 50 grams of MSG, 20 grams of chicken essence, rock sugar 500g, 300g peanut oil, 75g sesame oil, 5g white wine. C: 250 grams of green onions, 150 grams of ginger (beat into pieces), 100 grams each of garlic powder and carrots, 15 grams of celery, 10 grams each of green and red peppers, and 150 grams of onions. D: 3000 grams of old hen, 1500 grams each of old shelduck and Jinhua ham, 2000 grams of hamstrings and bones, 750 grams of wild turtle, and 50 kilograms of water.
Preparation: 1. Wash ingredients D and put them into slightly boiling water over medium heat for 10 minutes. Take them out, rinse them and control the water. Put them into 50 kilograms of clean water and bring to a boil over high heat to skim off the foam. Turn to medium. After simmering for 10 hours, filter the remaining soup and put it into a brine pot. 2. Wash ingredient A and put it in a boiling water pot for 5 minutes. Take it out and put it into a bag, tie it up and put it in a brine pot and simmer for 30 minutes. 3. Put peanut oil in the pot and heat it until it is 50% hot. Add all ingredients C and pour it into the brine pot. Add ingredient B and cook over low heat for 20 minutes.
Features: red color and strong flavor.
Application: Suitable for marinating pork tripe, tripe, beef, chicken, duck, soy products, etc.
Cao Chu Brine
Taste type: salty, mellow, and rich in spices.
Ingredients: A: 50 kg of water, 1,500 g each of old hen, old duck, and pork belly, 2,000 g pork ribs, and 1,000 g chicken claw bones. B: 100 grams of red yeast rice, 200 grams each of MSG and cooking wine, 500 grams each of crushed rock sugar, Zigong well salt, old ginger, and chicken fat. C. 50 grams each of peppercorns and fennel, 30 grams each of star anise, kaempferol, cinnamon, dried ginger, grass fruit, allspice, and bay leaves, 20 grams each of cloves, lingcao, and paicao, and 50 grams each of Amomum villosum, white cardamom, and pepper. gram.
Preparation: 1. Wash ingredient A, put it into boiling water and bring to a boil over high heat. Skim off the scum, take it out and put it into a large soup bucket filled with 50 kilograms of water. Boil over high heat before using. Simmer over low heat for 12 hours, filter and remove residue. 2. Boil the crushed rock sugar in ingredient B over low heat until it turns into sugar color. Wrap the red yeast rice in gauze. Cut the old ginger into small pieces. Stir-fry the Zigong well salt over low heat. Then put ingredient B into a large soup bucket to adjust the color. Season. 3. Stir-fry ingredient C over low heat until fragrant, take out the pan, crush it with a crusher, put it into a cloth bag and tie it tightly, put it into a large soup bucket, and simmer over low heat for 8 hours.
Features: reddish color and outstanding fragrance.
Stewed vegetables are dishes made by boiling or soaking raw materials in prepared marinade after preliminary processing and blanching, such as the braised chicken and braised duck that we often eat. , braised pork belly, braised dried beans, braised eggs, etc. Although these braised vegetables have different colors such as red, yellow and white, their sweet, fragrant and delicious characteristics make consumers never tire of eating them. However, the high price of braised vegetables, especially braised poultry, often leaves consumers scratching their heads. Therefore, some people go to supermarkets to buy them. You can use marinade or blend your own marinade to make braised dishes, but the braised products are all black and red in color, and it is impossible to make the yellow and white braised products in hotels. Investigating the reason, experts say it is because they have not mastered the secret of mixing red, yellow and white marinades. Therefore, this issue introduces the production methods of red, yellow and white brine.
The preparation of marinade is the first key to making braised vegetables. The quality of marinade preparation will directly affect the color and taste quality of braised vegetables. Marinade can generally be divided into three categories: red marinade, yellow marinade, and white marinade.
Red marinade
Ingredients: 20g star anise, 20g cinnamon, 50g tangerine peel, 8g cloves, 20g kaempferol, 20g pepper, 15g fennel, 20 bay leaves Gram, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, refined salt 200g, 250g hot peanut oil, 100g MSG, 12kg bone broth.
Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections. ②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. ③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.
Yellow marinade
Ingredients: 150g yellow gardenia, 100g bay leaves, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, fried 150g garlic, 150g fried fresh orange peel, 150g celery, 150g ginger, 1 bottle of satay sauce, 1000g rice wine, 250g cooked rapeseed oil, 150g oil curry, 200g MSG, 230g refined salt , bone broth 12kg.
Preparation method: ①Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife. ②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot, and mix thoroughly.
White marinade
Ingredients: 60 grams of star anise, 50 grams of kaempferia, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, fragrant 150 grams of green onions, 150 grams of ginger, 1000 grams of water and wine, 1000 grams of white soy sauce, 120 grams of refined salt, 100 grams of MSG, and 12 kilograms of bone broth.
Preparation method: ①Tie the chives into a knot, and pat the ginger loose with a knife. Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly. ②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well. This recipe is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion).
Three tips for preparing marinade
1. The amount of spices, salt and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too little spices will make the finished dish Not enough fragrance. Too much salt will make the finished dish not only taste "salty", but also make the finished dish shrink and shriveled; too little salt will make the finished dish not have outstanding flavor. Too much soy sauce and the finished product will be dark and ugly; too little soy sauce and the taste will not be delicious enough.
2. Selection of raw materials: It is not advisable to use soy sauce or other colored condiments in yellow marinade and white marinade, and do not use spices that are easy to fade.
3. The marinade should not be boiled in advance: the marinade should be prepared and used immediately. This can avoid the aromatic smell in the condiments from evaporating in vain, and can also save fuel and time.
Storage of marinade
The marinade of marinated dishes should be preserved for next use. The more times the marinade is used, the longer it can be stored, the better the quality, and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.
When preserving marinade, the following points should be noted:
1. Skim off oil and foam. The oil and scum of the marinade should be skimmed off frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container.
3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and other insects from falling into the marinade.
5. Addition of raw materials. Spice bags should generally be replaced after only two uses. Other seasonings should be added every time the raw materials are marinated.
Note: After you have the old marinade, you don’t have to use bone broth to prepare the marinade. You can also use water or no oil.
New technology for making Sichuan-flavored brine
Sichuan-flavored braised vegetables have been recognized by the masses since its formation, because the braised vegetables have features that other cooking methods cannot achieve
Advantages have lasted for thousands of years and are enduring. Braised vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning
. Since the heat requirements of braised vegetables are easier to control than other fire-fighting dishes, the production of braised vegetables will be better. Enthusiastically pursued by many friends, especially housewives who can't cook. His characteristics are very obvious.
First, the materials are easy to obtain and can be both abundant and frugal
Since Sichuan is rich in produce, the raw materials used for brine are very wide, which provides chefs with greater choices and opportunities. aspects
.
The second texture is palatable and the taste is rich
When braised raw materials, the texture can be rake or soft according to the texture of the raw materials and the taste requirements of the eaters. Crisp
Crisp... Five spices in braised vegetables are the most commonly used flavor in Sichuan cuisine. They give people the richest, most palatable taste and five
flavors Any of the flavors can be increased or decreased according to your own preferences.
Thirdly, the aroma is pleasant, moist but not greasy
Since a certain amount of seasonings with their own spicy flavors and aromas are added to the stewed dishes, the stewed dishes will not only have >
In addition to the mellow five-flavored taste, there is also a special aroma. These aromas can refresh and refresh the mind, so when tasting braised vegetables, you can not only achieve a good taste sense, but also produce a good sense of smell. It is an excellent dish to accompany wine.
Fourth, it is easy to carry and easy to store
When braised dishes, the protein in the raw materials will be denatured due to heat, which will lead to dehydration and make the braised raw materials
The water content of the stewed vegetables is weakened, which increases the storage period and shelf life of the raw materials. The raw materials of braised vegetables are easy to carry due to their strong juice
, making them the first choice for traveling.
Fifth, it increases appetite and is nutritious.
There are many kinds of braised raw materials, including meat and vegetables, and most of the braised condiments have the functions of appetizing, strengthening the skin, and digesting stagnation.
Therefore, the use of braised raw materials can not only meet the body's needs for protein and vitamins, but also achieve the purpose of appetizing and increasing appetite.
Sichuan style braised vegetables is one of the important components of Sichuan food culture. Since its inception, it has had an incomprehensible relationship with the masses
in the kingdom of Sichuan cuisine. After thousands of years of history, it still has its charm. When we lift our chopsticks to taste the delicious braised vegetables, we will be so fragrant and intoxicated by the long and unique flavor that it will make the world like this.
It is full of praise for its delicious taste. I hope the charm of our Sichuan cuisine will last forever.
Next let’s talk about the classification of brine:
1. Brine is divided into two categories: red brine and white brine. The taste type is basically the same, it is a compound flavor type, salty and fresh, with a strong five-flavor flavor (the flavors and spices used are basically the same).
Red brine, food braised with sugar added is golden yellow (coffee color, such as braised beef, golden yellow, such as braised pork sausage, etc.)
White brine, food braised without sugar is colorless. Color or true color (white braised chicken, white braised beef tripe, pork tripe, etc.)
Characteristics of braised braised food:
Whether white braised or red braised, it basically belongs to the category of cooking, because braised If it takes a little longer than the cooking time, it is a separate cooking method.
It originated in Sichuan cuisine, so stewed vegetables is a method of cooking Sichuan cuisine. It is the most widely used method for making cold dishes in Sichuan cuisine.
Add a variety of seasonings and spices to make brine, and roughly process the raw materials into stewed dishes. It is suitable for meat, poultry, game, aquatic products, vegetables, soy products and other raw materials. Sichuan-style stewed dishes are The food cooked in red and white marinades is made into Sichuan-style hot dishes.
The process of cold dishes is suitable for cooking at home, restaurants, and restaurants.
The production process and precautions of red and white brine
1. The production process of red and white brine
(1) Seasonings and spices of brine
Prepare a pot of standard 12,5 kg brine
Seasoning: Sichuan salt 300 grams of rock sugar, 250 grams of ginger, 500 grams of green onions, 300 grams of cooking wine, 100 grams of chicken essence, appropriate amount of MSG
Spice: 30 grams of kaempferol, star anise, 20 grams of cloves, 10 grams of white cardamom, 50 grams of fennel, 20 grams of bay leaves, 100 grams of angelica dahurica, 50 grams of angelica. Grass
Fruit 50g vanilla 60g orange peel 30g cinnamon 80g chili 50g thyme 30g lemongrass 40g grass 50g dry
50g chili
p>Soup ingredients: 3500g chicken skeleton and 1500g tube bone
Two. Preparation of red and white brine
(1) Make the chicken skeleton. Boil the pig tube bones (broken by a 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 root length), After boiling, it should be simmered slowly over low heat and not over high heat (simmering over low heat is a clear soup, and what is boiling over a high fire is a thick soup) to make a stewed soup for later use.
(2) Stir-frying method of sugar color: stir-fry with oil. The rock sugar is processed first