Learn the preparation of halogen meat from brine training
The halogen meat is a classic dish of homemade cold dishes. It is very popular with both men and women. It is hoped that you can help us with the preparation of halogen meat today.Sichuan brine training has been promoted to promote diversified, collectivized and standardized development policies, and has developed related industries related to catering.
1. Prepare a pot.The marinade of halogen halide dishes should be kept for the next use.The more times the halogen is used, the longer the preservation time, the better the quality, the more beautiful the taste.This is because of the increasing number of soluble proteins in the halogen.To make halogen meat, you can't use metal containers. You can use pottery POTS to boil halogen meat.
2, to join The brine (The brine) submerged meat, add soy sauce (not much, look at The color of The meat, mainly including role), half a catty oil (oil must add, otherwise The meat of halogen like boiled), salt, put in The marinated medicine bag, after The fire boil, small fire boil a taste.It is divided into nine series: red halide series, salt-roasted series, spicy series, pickled pepper series, roast duck series, pickles series, five incense series, seafood series and cold mixing series.
3. Because there is a bad meat ingredient in the medicine, it is not hard to cook, such as beef for 1 hour, and other meat time can be shorter.Use chopsticks to tie the meat, if the meat is rotten, fish out can be enjoyed.(remember to get the meat out of the pan and then get out of the fire.
4. One medicine can halon very many times, until the feeling has not taste or the medicine taste is weak, the old medicine bag is taken out to replace the new drug.Sichuan halogen training general normal situation 7-15 days can learn the full set of technology of our store, if the student time is sufficient can learn a few days more, this kind can be more skillful.Cook meat a few times a year for 3 to 5 years without changing the soup, the older the better.
1. When frying the sugar, you must use small fire to fry, and the sugar color should be a little more tender, or the icing will be bitter.
2, according to The traditional method of modulation of brine (brine) usually do not add MSG, but as a result of fresh brine (brine) mostly lack of freshness, and in recent years, people seem to have more and more high to The requirement of freshness, so in The process of modulation (guo cheng) can also be right amount add MSG.To be sure, in The brine (brine) add MSG will not be side effects, because MSG is produced in The temperature of 160 ℃ above JiaoGu acid sodium and lose freshness, and brine (brine) at The time of boiling temperature generally will not exceed 105 ℃.
The brine usually should be added to tender sugar, so that The brine has a sweet taste.After adding the tender sugar, you can no longer add licorice.But from the drug performance point of view, licorice has the effect of harmonizing the flavor and the fresh.Therefore, after adding sugar, a little licorice can still be considered in brine.
4. Cloves contain eugenol, which is very strong and can be adjusted according to the Condition.Generally speaking, the amount of clove in 500g fresh soup should be controlled between 5 and 15 grams.
5. The spring Onions used to make The brine should retain their roots, which will make The brine more fragrant.Keeping training it after curing, air drying, boil stew or after marinating, the knife handle, simple packaging, serve, characterized by dry, sweet, crisp, crisp, smooth, no soup, bad not greasy, colour and lustre is light, convenient, easy to carry, is people's favorite.
6. The brine formula contains sugar, and The color is brownish red, which is called red halogen. If you remove The sugar from The formula, it will be white.Others love to add dried chilies to The brine, which makes it spicy.