What are the brine materials? What are the halogens What are the halogens

Brines are divided into two main categories: red brine and white brine. Its flavor type is basically the same, it is a compound flavor type, salty and fresh, with a strong five flavors (the flavoring materials and spices used are basically the same).

Red marinade, sugar-colored marinated food is golden yellow (coffee-colored, such as braised beef, golden yellow, such as braised fat sausage, etc.) White marinade, unsweetened color marinated food is colorless or natural (white marinated chicken, white marinated tripe, pork belly, etc.) Characteristics of marinade: whether it is white or red marinade, it basically belongs to the category of boiling, because the marinade is slightly longer than the boiling time, it belongs to a separate cooking found in Sichuan cuisine, so marinated vegetables are a method of Sichuan cuisine cooking methods. It is one of the most widely used methods of Sichuan cold dishes.

The seasoning and spices are made into brine, and the raw materials are roughly processed into the marinated dish, which is suitable for, meat, poultry and game, aquatic products, vegetables, soy products and other raw materials. The production process and precautions of red and white brine The production process of red and white brine is a pot of standard 12,5 kg of brine Seasoning: 300 grams of Sichuan salt 250 grams of rock sugar 500 grams of old ginger 300 grams of green onions 100 grams of cooking wine Appropriate amount of chicken essence monosodium glutamate Spices:

Kaempfera 30g Star anise 20g Clove 10g White Kom 50g Fennel 20g Bayberry 100g Angelica Angelica 50g Grass Fruit 50g Vanilla 60g Orange Peel 30g Cinnamon 80g Picks 50g Thyme 30g Citronella 40g Grass 50g Dried Chili 50g Soup Ingredients: 3500g Chicken Skeleton and 1500g Tube Bone Making Red and White Brine (1) Place the chicken skeleton. The bones of the pig tube (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, re-added water, put the old ginger (patted), green onions (leave the root to the full length), after boiling, boil slowly over low heat, and can not use fierce fire (boiled with low heat is clear soup, and boiled with fierce fire is thick soup) Proud into braised soup for use.

2) Sugar-colored frying: stir-fry in oil. Rock sugar is first processed into a fine powder, put a little oil in the pot, put rock sugar powder, fry slowly over medium heat, when the sugar turns from white to yellow, switch to low heat, when the sugar and oil are yellow and bubbled, continue to fry from the fire (this time must be fast, otherwise it is easy to become bitter, you must master it well, you can try it a few more times first), and then put it on the fire, from yellow to dark brown.

When changing from large bubbles to small bubbles, add a little cold water, and then fry over low heat until the paste is removed, that is, the sugar color is sugar color (the sugar color is not required to be sweet, not bitter, and the color is golden) (3) The spice is broken or changed (must not be fine, change it slightly, so as not to affect the effect) Wrap it in a spice bag and tie the knot. First boil it in boiling water alone for 5 minutes, remove it and put it in the marinated soup, add salt and an appropriate amount of sugar color, chili pepper, cook it over medium-low heat to bring out the fragrance, and make the brine embryo red brine (white brine does not put chili pepper and sugar color, and other spices are the same).

1. There are hundreds of spices with marinade on the market, the more common ones are star anise, cinnamon, Sichuan pepper, jatamansi, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, lemongrass, licorice, grass fruit, etc.

2. Marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices for making brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors.

1. Formula 1: 10 grams of star anise, 3 grams of galangal, 5 grams of cinnamon, 15 grams of cumin, 5 grams of grass fruit, 1 cloves, 10 grams of Sichuan pepper (optional), corresponding to 10 catties of fresh soup, can be marinated 10 catties of dishes.

2. Formula 2: 5 grams of star anise, 2 grams of white pepper, 5 grams of Sichuan pepper, 10 grams of cumin, 2 grams of cinnamon, 8 grams of grass fruit, 1 cloves, corresponding to 8 catties of fresh soup, can be marinated 8 catties of dishes.

3. Ingredients: 20 grams of ginger, 10 grams of green onions, 30 grams of rock sugar, and an appropriate amount of cooking oil. Wash the spices and spices and set aside.

4. Cook fresh soup, if you braised beef, cook some fresh soup with beef bones, such as braised pork, cook some soup with pork bones, which will make the braised dishes more fragrant.

5. Wrap the spices, ginger and green onion in gauze, put them in the boiled fresh soup, add an appropriate amount of cooking oil, and then cook for 20 minutes without covering the lid, and then change to low heat and cook for 60 minutes.

6. Finally, seasoning and coloring, the seasoning is generally salt, pepper, and the color can be modulated with red yeast rice and sugar, it is not recommended to use dark soy sauce, and it is difficult to save the brine with dark soy sauce.

7. Insert the ingredients, generally beef, chicken, pork and other relatively large ingredients, need to be marinated for more than 3-6 hours, blanched, and then put into the brine, which can make it taste quickly, and there is no fishy smell.

8. Marinated dishes, at least soak in brine for more than 3 hours before eating (completely marinated ingredients, need to wait for the brine to be cold before putting in), and finally cut the plate, with a suitable sauce, it becomes a cold dish.

Traditional Chinese medicine marinade formula star anise 25 grams cinnamon 15 grams cumin 15 25 grams licorice 10 grams of sannai 10 grams of gana 3 5 grams of Sichuan pepper 20 grams of sand kernels 10 grams of grass cardamom 5 grams of grass fruit 15 grams of cloves 5 15 grams of ginger 100 grams of green onions 100 grams of Shao wine 350 500 grams of monosodium glutamate 350 500 grams of monosodium glutamate 350 500 grams of fresh soup 5000 grams of refined oil 2 gauze bags 2 2 Modulation 1 Mix star anise, cinnamon, cumin, licorice, Sannai, Gansiao, pepper, sand kernels, grass cardamom, grass fruit, Divide the cloves into two equal parts, put them in a loose gauze bag and tie the bag tightly with string; Ginger washed and patted; Wash the green onion and tie the knots. 2 Roast a large piece of rock sugar on the fire first, then gently crush it on a cutting board, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well, that is, it will become a sugar color. 3 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate and sugar, then put in the spice packet, boil and change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

3. Problems that need to be paid attention to 1 When frying sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste. 2 The brine prepared by the traditional method usually does not add MSG, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, MSG can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 to lose umami, and the temperature of the brine when boiling generally does not exceed 105.

3 Generally, tender sugar should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine. 4 Cloves contain eugenol, which has a strong flavor and can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5 The green onions used to make brine should retain their roots, which will make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years. 6. The above brine formula has a sugar color, and the color is brownish-red, which is called red brine, and if the sugar color in the recipe is removed, it becomes white brine.

In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade. 2. The use and storage method of brine 1 The use of brine 1 All animal raw materials need to be treated with water before brining, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in a salty taste of the dish. 2 A pot of good brine should be often marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine.

Ingredients: a: 50 ml of rice wine, 2 small pieces of green onions, 1 piece of ginger, 20 grams of rock sugar, 30 ml of dark soy sauce.

b: 3 star anise, 2 nutmeg, 1 cinnamon, 1 cumin, 2 grass fruits, 2 dried chili peppers, 1 Sichuan pepper, 3 bay leaves, 1 tangerine peel, 3 licorice tablets, 3 kaempfera.

Method: 1. Put material B in a basket and clean it, drain the water, put it into a cotton bag or tea bag and tie it tightly.

2. Put all the wrapped materials B and A into the casserole, and add 1000ml of water.

3. After the fire boils, turn to a simmer and boil for about half an hour to become the basic marinade.

Rice wine, ginger, rock sugar, soy sauce, star anise, cumin, grass fruit, nutmeg, cinnamon, pepper, bay leaf, tangerine peel, licorice flakes, dried chili peppers, (you can put the big ingredients at will, what to put there, but star anise, grass fruit, cumin are more important, only a few things are OK).

Medicinal ingredients: 1 monk fruit, 30 grams of grass fruit, 30 grams of star anise, 5 grams of tangerine peel, 20 grams of cumin, 10 grams of sand ginger, 10 grams of good ginger, 5 grams of licorice, 5 grams of bay leaves, 10 grams of meat buckle, 20 grams of dried ginger, 10 grams of cloves. 10 grams of cinnamon, 10 grams of grass, 10 grams of cardamom, 5 grams of red cardamom, 10 grams of grass, 5 grams of asidepine, 5 grams of angelica, 10 grams of pepper, 5 grams of angelica, appropriate amount of chili pepper, appropriate amount of red yeast rice, (5 grams of gardenia, 2 grams of turmeric root, for coloring).

1. Flavoring spices: star anise, red cardamom, white cardamom, cloves, coriander seeds, nutmeg, fennel, lemongrass, bay leaves, etc.

2. Auxiliary flavoring: tangerine peel, licorice, cinnamon, citrus aurantium, etc.

3. Remove odors: Angelica dahurica, ginger, grass cardamom, grass fruit, angelica, etc.

4. Coloring spices: yellow mast, red mast, cloves, etc.

5. Enhance appetite: pepper, Sichuan pepper, chili, shallots, green onions, ginger and garlic, cinnamon, betel nut.

Da Liu Volg: The brine is proportioned with these spices, and the taste of the brine is distinct, and the taste is quite comfortable!

25 grams of star anise, sand ginger, grass fruit, tangerine peel, 15 grams of cinnamon bark and codonopsis, 20 grams of Sichuan pepper, thyme, wolfberry, sand kernels, shelled longan, 40 grams of licorice, 1 monk fruit, 2 clams, 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 southern ginger, 10 grams of cumin, ginger, citronella, kaempfer, and cardamom. 1 bottle of bzhuhou sauce, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of wine, 20 grams of curry sauce, 15 grams of Pixian bean paste, 15 grams of dark soy sauce, 500 grams of light soy sauce, 50 grams of monosodium glutamate, 20 grams of chicken essence, 500 grams of rock sugar, 300 grams of peanut oil, 75 grams of sesame oil, 5 grams of liquor. 250 grams of green onions, 150 grams of ginger (crushed), 100 grams of garlic powder, 100 grams of carrots, 15 grams of parsley, 10 grams of green and red peppers, and 150 grams of onions.

d 3000 grams of old hens, 1500 grams of old hemp duck and Jinhua ham, 2000 grams of hamstrings, 750 grams of wild soft-shelled turtle, 50 kg of water.