What brine is good for traditional pot-stewed dishes?

1. There is a step of frying sugar in the process of making red halogen. If the sugar color and soy sauce in the red brine are removed, the red brine will become white brine;

2. White brine is a raw material pickled with water and spices, and the pickled food is colorless or natural without sugar (braised chicken, braised belly, pork belly, etc.). )

3. The difference between white brine and red brine lies in color and taste. White brine and red brine are two kinds of brine, and their tastes are basically the same. They belong to a compound flavor, salty and fresh, with rich five flavors, and the seasonings and spices used are basically the same. Red halogen, and the color of the food from sugar halogen is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. ).

Extended data:

Preparation methods of brine, white brine and red brine;

Seasoning:

300g of Sichuan salt, 250g of rock sugar, 500g of old ginger, 300g of green onion, 0/00g of cooking wine/kloc-,chicken essence and monosodium glutamate.

Spices:

30g of rhizoma kaempferiae, 20g of star anise, 50g of clove10g, 50g of cardamom, 20g of fennel, 50g of fragrant leaves10g, 50g of angelica dahurica, 50g of Amomum tsaoko, 60g of vanilla, 30g of dried tangerine peel, 80g of cinnamon, 50g of bamboo shoots, 30g of Senecio scandens and 40g of citronella.

Soup:

Chicken skeleton 3500g, bone1500g.

Production method:

Chicken skeleton. Boil the pig bone (crushed by hammer) in cold water until it boils, remove the blood foam, wash it with clear water, add water, add ginger (crushed) and onion (keep the root full length), cook it slowly with low fire after boiling, and don't proudly make a marinated soup with strong fire (small fire clear soup, strong fire thick soup) for later use.

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