锅置火上，掺入鲜汤5000克，放入姜葱，调入精盐、味精和糖色，再放入香料包，烧沸后改用小火慢慢地熬至香味四溢时，即成新鲜卤水(The brine)。
3、需要注意(attention)的问题(Emerson)
炒糖色时，必须用小火慢炒，且糖色应稍嫩一些，否则炒出的糖色有苦味。现捞加盟卤过菜肴的卤汁，应注意保存，留作下次用。卤汁用的次数越多，保存时间越长，质量越佳，味道越美。这是因为卤汁内所含的可溶性蛋白质等成分越来越多的缘故。
按传统方法调制的卤水通常都不加味精，但由于新鲜卤水大都鲜味不足，加之近年来人们对鲜味的要求似乎已越来越高，所以在调制的过程(guò chéng)中也可适量加入的味精。需要说明的是，在卤水中加入味精并不会起副作用，因为味精在160℃以上的温度中才会产生焦谷酸钠从而失去鲜味，而卤水沸腾时的温度一般不会超过105℃。
卤水(The brine)中一般应加入嫩糖色，如此才会使卤水有回甜味。而加入了嫩糖色以后，便可以不再加甘草。但从药物性能角度看，甘草有调和诸味及提鲜的作用。因此，在加了糖色以后，卤水中仍可考虑加少许甘草。
丁香中含有丁香油酚，其味甚浓，使用时可根据具体情况(Condition)调整用量。一般来说，5000克鲜汤中丁香用量应控制在5～15克之间。
用于制作卤水(The brine)的大葱应保留其根须，那样可使卤水的味道更香。这可是一位多年制作卤水的老师傅传授给笔者的经验。
上述卤水(The brine)配方中加有糖色，且色呈棕红，称为红卤，若去掉配方中的糖色便成了白卤。另外有人爱在卤水中加入干辣椒，那样就变成辣卤了。
二、卤水的使用及保管方法
1、卤水的使用
凡动物性原料在卤制前均需先做氽水处理(chǔ lǐ)，否则原料直接下锅后，会导致卤水(The brine)急剧减少，从而造成菜品口味过咸。
一锅上好的卤水(The brine)，应经常卤制鲜味较浓的动物性原料，这样才能增加卤水的鲜香味。有一句行话叫做卤水越老越好，讲的就是这个道理。
猪肉和鸡、鸭、鹅、兔这类鲜香味较浓的原料，应与异味较重的牛、羊肉及各种动物下水?如肥肠?原料分开使用卤水，以保证卤水和卤制菜品的质量。
在使用过程(guò chéng)中，要常常巡查卤水(The brine)的色泽、香味、咸度以及汤汁是否充足等，一旦发现某方面有所特别大化减少应及时补上，即我们常说的缺啥补啥。
2、卤水(The brine)的保管
卤水经过一段时间的使用后，会留下少数原料或香料的残渣，这时便需要进行过滤，以此来保证卤水的质量。四川现捞培训只有学员学到了真技术，才会给我店带来好的口碑，我们店才能更长久的发展下去。
卤水(The brine)经反复使用后汤汁会变得比较浓稠，虽经过滤，但还需清扫，即用干净的动物血液与清水混合后，徐徐加入到烧沸的卤水中，这便是利用蛋白质(protein)的吸附和凝固作用，吸去卤水中的杂质，以使卤水变得清澈，讲究一些的还要用瘦肉茸对卤水进行清扫。现捞培训它经过腌制、风晒、煮焖或卤制后，经刀工处理，简单包装，即可食用，特点是干香、脆嫩、酥烂、爽滑、无汤、不腻、色泽光亮、食用方便、便于携带，备受人们的喜爱。但需注意(attention)，每锅卤水清扫的次数不能过多，以免卤水失去鲜香味。
卤水(The brine)中浮油要经常打掉，较好使卤水表面只保留薄薄的一层油面子。否则，油脂过多，容易使卤水变质?脂肪氧化变质所致?。
卤水(The brine)在不使用时，应烧沸后放入搪瓷桶内，令其自然冷却，且不要随意晃动。现捞加盟卤过菜肴的卤汁，应注意保存，留作下次用。卤汁用的次数越多，保存时间越长，质量越佳，味道越美。这是因为卤汁内所含的可溶性蛋白质等成分越来越多的缘故。另外，桶底还应垫上砖块，以保持底部通风。若是夏天，卤水必须每天烧沸，如果有条件，还可放入冷库中存放。卤水在长期不用时，也应时常从冷库中取出烧沸，冷却后再放入库中。
以上仅是笔者制作川式卤水(The brine)的一点经验和体会。但烹饪是变化之学，所以读者在调制川式卤水时，还应根据具体情况(Condition)灵活地掌握卤水的用料及调制方法，这样才能调制出令人满意的卤水来
Sichuan where is the best known brine formula to learn from students
I am 90, junior high school culture!(middle ellipsis) with parents outside the factory to work several years, the family in the common day still calculate can, pingping, the year also can make a hundred thousand!Every year New Year's day go home often listen to friends and relatives at home XXX to brag about what the next village, young somewhere after study technology of keeping it earned a year hundreds of thousands of keeping business business, how much money each year to the parents, others how young have ambition!What a carefree life now!Hearing these words in front of my parents at the time, I was not sure how sad I was. I always secretly told myself that I must work hard and don't let my parents work so hard.Among (omitted) with the hands on a few class are in the factory have some savings, and parents have some (home parents as far as I'm an only child, so from an early age was being waited on hand and foot childhood) home New Year a figure last year.Invest (meaning: the accumulation of future earnings) with friends. (milk tea and wine mixing, a total investment of about 200,000)!Because the way of operation is wrong!Later face collapse, (middle or omitted, the bitter bitterness now thinking of the in the mind is not like) this year can't forced by facing housing and living in the home, so try so hard to run site work.Do the site for several months, feel very hard, I don't know it at the end of life when cook, inadvertently go off work to go out to eat at a time, to the house keeping store keeping, feel is good, speed is fast, see he braised food (halogen finished hang where diners see) plus complete dinner in the form of sales, fast, watch also have an appetite!.Then accidentally chat with boss (middle ellipsis) feel this industry is not bad!Later because change site to change site, did not end up!Then I came into contact with the technical training of the brine in this recipe and the way of operation, finally solved a little clue and didn't know from that aspect, has been delaying the problem (Emerson).
Here's a recipe for The brine.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.
The production of brine
1, the formula
Anise 25 grams of cassia 15 grams of small Hui 15 ~ 25 grams of liquorice 10 grams three nai 10 grams GanSong 3 ~ 5 grams of prickly ash 20 grams of amomum villosum grass 10 grams of nutmeg 5 grams of amomum 15 grams of clove 5 ~ 15 grams of ginger 100 g 100 g of green Chinese onion wine 100 grams of sugar, 350 ~ 500 grams of monosodium glutamate 15 grams of salt 350 ~ 500 grams of fresh soup 50 grams of 5000 grams of refined oil gauze bag 2
2, modulation,
The octagonal, cinnamon, little hui, licorice, three nai, gan song, prickly ash, cardamom, grass fruit, clove and so on are divided into two parts, which are packed in loose gauze bag and tightly packed in the pocket;Clean and beat ginger;The spring Onions must be cleansed.
To large pieces of rock sugar on the fire burn the first, and then put it on the cutting board gently break, again with refined oil into the pan, fry with small fire to dark red, mixed with 500 grams of boiling water stir, a camel.
Pan fire, mixed with 5000 grams of fresh soup, add ginger, spring onion, added salt, monosodium glutamate and camel, add The spice bag, after to switch to a small fire slowly boil to boil off fragrance 4 excessive, namely ChengXinXian brine (brine).
3. Attention problem (Emerson)
When sauteed sugar, must use small fire to stir-fry, and the sugar color should be a little more tender, otherwise the sugar color has bitter taste.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.
Brine according to the traditional method of modulation are generally do not add MSG, but because of a shortage of fresh brine mostly 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, add MSG will not be a side effect in brine, because MSG is produced in the temperature of 160 ℃ above JiaoGu acid sodium and lose freshness, and the temperature at which the brine boiling 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.
Cloves contain eugenol, which is very strong and can be adjusted according to the Condition (Condition) when used.Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.
Leeks used to make The brine should retain their roots, which will make The brine taste more fragrant.This is an old master who has made brine for years to teach the author's experience.
The brine formula has a sugar color in it, and The color is brownish red, which is called a red halogen. If you remove The sugar from The recipe, it becomes white halide.Others love to add dried chilli to the brine, which makes it spicy.
2. Methods of use and storage of brine
1. The use of brine
All animal raw materials should be treated with water treatment (ch) before brine, or The brine will be reduced rapidly after The raw material is directly reduced, resulting in a salty taste in dishes.
A pot of good brine (The brine) should always haline The rich animal raw materials so as to increase The fresh aroma of brine.There is a phrase that is called "the older the brine, the better" it is.
Pork and chicken, duck, goose, rabbit this kind of fresh and fragrant raw material, should with the smell of heavy cow, mutton and various animals "water"?Such as fatty intestine?The raw materials are separated by brine to ensure the quality of brine and brine dishes.
In use process (guo cheng), want to often patrol brine (brine) color, fragrance, salinity and adequacy of broth, once found a way to maximize reduce should fill in time, namely we often say "lack what fill what".
2. Custody of The brine
After a period of use, the brine will leave a residue of raw materials or spices, which will then need to be filtered to ensure the quality of the brine.Sichuan brine training only students learn the real technology, will bring good word of mouth to my store, our shop will be able to last longer.
Brine (brine) after repeated use of The liquid will become relatively thick and is filtered, but still need to "clean", which is a clean animal blood mixed with water, add The brine to boil off, this is The use of protein (protein) adsorption and coagulation function, absorb impurity in brine, brine to become clear, pay attention to some of The chopped with lean meat to "clean" brine.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.However, attention should be paid attention to the amount of brine cleaning in each pot should not be excessive, so that the brine will not lose the fresh fragrance.
The oil in The brine should often be knocked out, and it is best to keep The halogen surface only a thin layer of "oil face".Otherwise, excessive oil, easy to make the brine go bad?Fat oxidative metamorphism?.
When The brine is not used, it should be boiled and put into The enamel bucket to cool it naturally and not to move randomly.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.In addition, the bottom of the barrel should be covered with bricks to keep the bottom ventilated.If summer, brine must be boiling every day, if the condition, can also put in cold storage.If the brine is not used in the long run, it should always be taken out of the cold storage and then put into the storage.
The above is only a bit of experience and experience in The production of The brine.But cooking is the knowledge of change, so the reader in brine modulation sichuan style, still should according to the specific circumstances of the brine (Condition) flexibly mastering materials and the modulation method, so as to crank out satisfactory to brine
