What is the recipe for marinade?

Brine Recipe (I) \x0d\\\x0d\\ \x0d\\ Lan Liu Kitchen Brine \x0d\\\\x0d\ Ingredients: A. 50 grams of star anise, 50 grams of white nutmeg, 50 grams of licorice, 50 grams of shagang 50 grams of peppercorns 15\x0d\ grams of peppercorns, 10 grams of cumin, lemongrass 25 grams of peppercorns 10 grams of white peppercorns, 8 grass fruits, nutmegs 6, 6 nutmegs, 20 slices of allspice, 10 grams of cloves. 3 Luo Han Guo, 2 mealybugs, 50g of coriander seeds, 10g of Angelica dahurica \x0d\ 10g, 10g of Eucommia dahurica, 10g of Nang Jiang, 10g of Liang Jiang, 10g of sand nuts, 10g of cinnamon. b. 3,000g of old hen, 3,000g of Jinhua ham, 250g of dried scallops, 10kg of loin of pork, 10kg of pig's stick bone \x0d\ 10kg. c. 60kg of water. d. 750g of small onion, 400g of Nang Jiang E. 1500 grams of salad oil. F. 800 grams of Guangzhou rice wine, 1000 grams of Hua Diao wine, 1000 grams of rock sugar\x0d\1000 grams, 1500 grams of Haitian Golden Standard Soy Sauce King, 170 grams of Meiji-Fresh Soy Sauce, 300 grams of fish sauce, 500 grams of soya sauce, 250 grams of oyster sauce, 150 grams of monosodium glutamate (MSG), 250 grams of salt, and 150 grams of chicken powder. The first thing you need to do is to put the soup into a stainless steel bucket, add the A ingredients and boil for 2 hours, add the F ingredients and cook for 30 minutes \x0d\ clock over low heat. 3. Wash the D ingredients and cut them into thick slices, put them into the 60% hot salad oil and fry them over low heat for 5 minutes until they smell good, then fish out the D ingredients and pour the salad oil into the soup and mix it well. \x0d\\\\x0d\\ Characteristics: salty and slightly sweet taste, red color. \x0d\\\x0d\\ Applicable range: can be used to brine cattle underwear, pig underwear, beef, hare and so on. \x0d\\\x0d\\ Lan Wang Chef Marinade\x0d\\\\\\x0d\ \x0d\ Ingredients: A. 50 grams of star anise, 20 grams of peppercorns, 30 grams of allspice, 25 grams of tangerine peel, 30 grams of strawberry, 10 grams of cloves, 15 grams of licorice, 3 rosmarinus officinalis, 25 grams of sago, 25 grams of cardamon, 25 grams of nutmeg, 25\x0d\ grams of nutmeg B. 200 grams of green onion, 300 grams of ginger, 300 grams of garlic cloves, 200 grams of onion, 300 grams of ginger, 300 grams of garlic cloves, 300 grams of onion. Onion 250g, Carrot 250g, Celery 200g, Green Pepper 150g, Red Pepper 100g, Whole Cilantro 600g, Dried Shredded Chili Pepper\x0d\25g. C. Rock Sugar 1,000g, White Soy Sauce 500g, Fish Sauce 150g, Shanxi Aged Vinegar 150g, Lee Kum Kee Soy Sauce 2,000g, Gui Hua Kou Kou Kou Juice 250g, Kamehameha Wans Soy Sauce 300g, Hua Diao Wine\x0d \x0d500g, Rose Dew Wine 150g, Straw Mushroom Old Soy Sauce 100g, Fine Salt 400g, MSG 300g, Chicken Powder 250g. \x0d\\\x0d\\ D. 5000g of pork big bone, 1500g of old pork elbow, 2000g of old hen, 4500g of old duck. e. 2 cooking packets, 2000g of salad oil. Salvage the soup oil standby. 3, the salad oil into the frying pan to 30% heat, the remaining ingredients in the B material into a small fire stir-fry for 10 minutes until the aroma \x0d\\ out of the raw materials into the material oil, the material oil, two packets of packets, C material together into the soup barrel simmering on low heat for 30 minutes can be marinated ingredients. \x0d\\\\x0d\ Characteristics: red color, flavorful and mellow. \x0d\\\x0d\\ Applicable range: pigeon, pig's ear, goose paw, pork belly, tripe, egg, tofu, etc. \x0d\\\x0d\\ Lang Gu Kitchen Marinade\x0d\\\\x0d\ \x0d\ Ingredients: A. Grass nutmeg 20 grams, nutmeg 20 grams, cloves 5 grams, cumin 35 grams, Angelica dahuricae 5 grams, 30 grams of ginger, star anise 20 grams, 25 grams of cinnamon, hawthorn slices (ripe fresh hawthorn sliced and dried), fragrant leaf \x0d\ 35 grams, 10 grams of licorice, grass 25 grams, 15 grams of Chen Pi, the top grade B. 200 grams of soy sauce, 50 grams of Nestle's Meiji Fresh Soy Sauce, 200 grams of oyster sauce, 1,500 grams of rock sugar, 750\x0d\g of salt, 350 grams of monosodium glutamate (MSG), and 500 grams of cooking wine. C. 1,500 grams of chicken skeleton bones, 1,500 grams of pork bones, and 25 pounds of water. D. 150 grams of sliced ginger, 100 grams of raw scallions, 50 grams of each of the cilantro, parsley, peppers, and onions. grams. E. 100 grams of salad oil. \x0d\\\x0d\\\ Production: 1, the pot into the salad oil, burned seventy percent of the heat into the D material stir-fry over low heat for 30 minutes until fragrant, into the C material boiled over high heat and then simmered over low heat for 20 minutes, take out the D material. 2, will be the A material made of gauze wrapped up packets into the first step of the simmering soup simmered over low heat for another 2 hours, a strainer to fish out the packets, the chicken skeleton bone, the big bone of the pig, into the B material seasoning that is. \x0d\\\x0d\ character: red color, taste salty and slightly sweet. Scope of application: It can be used to brine duck head, duck neck, pig trotters, pork belly, pigeon, rabbit head and so on. \x0d\\\\\x0d\\\ Lan Lee Kitchen Marinade\x0d\\\\x0d\\ \x0d\ Ingredients: A. Soup Bone 15 catties, 10 catties of Ham Bone, 5 catties of Pork Claw, 3 catties of Chicken Claw, 3 old hens, 3 catties of Fenghuang Claw, 3 catties of Pork Skin, (can be put in 120 catties of water) Hanging Soup can be put into the Chen Pi Silk 50 grams.B. Dried Scallops, Shrimp \x0d\\meter 1000 grams each.C. Star Anise 185 grams, 185 grams of apple. Pepper 100 grams, 40 grams of cumin, cinnamon 185 grams, 150 grams of ginger, 120 grams of white pepper grains, 80 grams of licorice, 135\x0d\ grams of tangerine peel, 2 rosmarinus officinalis, 60 grams of cloves, 60 grams of angelica, 40 grams of allspice, 500 grams of ginger D. Soy sauce 2,400 grams, 1,100 grams of fish sauce, 3 jin of rock sugar, 1,000 grams of rose hips, 2,000\x0d\ grams of monosodium glutamate. grams, 5,000 grams of salt, 2,000 grams of chicken essence, 500 grams of Cantonese rice wine. \x0d\\\x0d\\ E. ①Garlic oil: 2 pounds of scallions, 3 pounds of garlic paste, 1 pound of sliced onions. \x0d\\\x0d\\ Production: A hanging soup for two days, fished out into a broth, put B and C in a small fire to simmer the flavor, will be D seasoning, put E (1) (2) that's good \x0d\\\x0d\ Production: can not be brined soybean products and fishy things, such as sausage, brine tofu, you can set up another brine bucket (such as white brine or separate brine) to clean up often and keep clean, to do the lack of flavor plus taste, lack of oil can be added to the garlic Oil. \x0d\\\x0d\\ Lan Zhang Chef Brine \x0d\\\x0d\\ Soup: 2 old hens (weighing about 3000 grams), 1 old duck (weighing about 2,000 grams), 1 pork elbow (weighing about 1,500 kilograms), beef bones (weighing about 2,000 grams), 4 mealybugs, 1,000 grams of pork. \x0d\\\x0d\\\ Spices: 100g taro, 50g vanilla, 50g betel nut slices, 50g pulverized bean curd, 50g strawberry fruits, 75g star anise, 30g peppercorns, 150g cinnamon, 50g grass nutmeg, 10g cloves, 50g longan 50g nutmeg, 50g angelica dahuricae, 75g fennel, 30g allspice, 30g osmanthus flowers, 300g branch sticks put in a single place. \x0d\\\x0d\\ Ingredients: 1000g of scallions, 500g of ginger, 400g of coriander, 500g of celery, 1500g of peeled fresh southern ginger, 500g of carrots, 500g of dried onions, 300g of onions, 1000g of garlic cloves, 30g of green and red bell peppers each. \x0d\\\x0d\\ \x0d\\ Seasoning: 500g of Southern Milk Juice, 1,000g of Thai Fish Sauce, 2,500g of Lee Kum Kee Soy Sauce, 600g of Lee Kum Kee Oyster Sauce, 480g of Lee Kum Kee Seafood Sauce, 500g of Rosemary Dew Wine, 2,000g of Fragrant Oil, 500g of Colorful Salad \x0d\ Oil, 2,250g of Shaoxing Yellow Liquor, 500g of Cantonese Rice Wine, 500g of Flower Carving Wine, 500g of Apple Cider Vinegar grams, rock sugar 2500 grams, salt 1000 grams. \x0d\\\\x0d\\ Production: 1, put \x0d\ old hen, old duck, elbow, pork, beef bones with 25 kg of water boiled over high heat and then cooked over low heat to 5 hours into the broth, fished out the raw materials into the green onion, ginger, cilantro, parsley, fresh ginger, mealybugs; another pot of the south milk juice, \x0d\\ oyster sauce, seafood sauce stir-fry over low heat for 10 minutes, and then poured into the soup bucket to cook the flavor and then fished out the onion, ginger with a fine cloth Strain the juice. 2, branch clean, put a separate package; the rest of the spices into the boiling water for 5 minutes over high heat, remove the water to wash \x0d\\net, into a dry pot to dry the water, with the material package on the bag into the soup bucket, and then into the soya sauce, rock sugar, fish sauce, yellow wine, Huadiao wine, Rose Dew Wine. 3, the pot into the sesame oil, salad oil, when the boiler is 60% of the heat into the carrot,\x0d\fresh south ginger, coriander, Garlic cloves, onions, dry onions to make the oil and cool into the brine bucket. 4, the green and red peppers, garlic cut into small particles, soak in water for 2 minutes, squeeze out the water into a container into the apple cider vinegar, rose wine, rock sugar \x0d\\\ a little some cold boiled, made of brine sauce with the finished product on the table. \x0d\\\x0d\\ Lambai Brine\x0d\\\\\\x0d\ Ingredients: A 25,000 grams of water, 5,000 grams of pork vertebrae, 2,000 grams of hen\x0d\\\2000 grams, 5,000 grams of bone, B 35 grams of licorice, 10 grams of allspice, 20 grams of cinnamon, 6.5 grams of cao gao gao (grasshopper), 10 grams of chenpi, 10 grams of ginger, 5 grams of Chinese seasoning, 5 grams of peppercorns, and 15 grams of white pepper. \x0d\C. 200 grams of rock sugar, 1,000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Hua Diao wine, 50 grams of white soy sauce, 10 grams of scallops \x0d\\\C. Production: put the pork vertebrae, old hen, stick bone together into a pot of cold water, boiling skimming the floating powder. Fish out into a stainless steel bucket, add water and boil over high heat, change to low heat and cook for 3 hours, fish out the raw materials, leaving the broth. 2) Wrap the B material with gauze, put it into a clean water basin and wash it well, after boiling the pot, add the C material to boil the pot that is ready. \x0d\\\\x0d\ Characteristics: light yellow color, salty and slightly sweet taste. \x0d\\\x0d\ Application: suitable for brining pigeon, sausage head, phoenix claw, chicken elbow bone \x0d\\x0d\ brine recipe (2) \x0d\\\x0d\ \x0d\ Lan Guilin rice noodle brine \x0d\\x0d\ Ingredients: 4000 grams of pig head bone, beef bone, 20 grams of grass nut, cinnamon, licorice, 15 grams of star anise, lemongrass, sand nut, 25 grams of cumin. grams, 5 grams of cloves, 10 grams each of allspice and peppercorns, 6 grams of tangerine peel, 400 grams of Yangjiang\x0d\ tempeh, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried scallions, 150 grams of Guilin tofu milk, 100 grams of salt, 250 grams of Meiji chicken powder, 100 grams of monosodium glutamate (MSG), 200 grams of rock sugar, 1,000 grams of soy sauce\x0d\\1000 grams of soybean paste, and 500 grams of salad oil. \x0d\\\x0d\\ Production: 1, pig skulls, beef bones washed, into the boiling water in a large fire for 10 minutes, fished out into a stainless steel bucket, add 15 kg of water boiled over high heat, \x0d\ small fire to cook for 5 hours, filtered to retain the soup. 2, the pot into the salad oil, burned to 50 percent hot when the grass berries, osmanthus cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame seeds, peppercorns, tangerine peel, yangjiang Tempeh, dried chili \x0d\\ for 15 minutes of stir-frying on low heat, fish out the spices, wrapped up in gauze into a spice packet, into the soup simmering on low heat for 2 hours. 3, leave 30 grams of oil in the pot, burned to 50 percent of the heat into the tofu milk stir-fry on low heat for 2 minutes, put salt, monosodium glutamate, chicken \x0d\\ powder, rock sugar, soy sauce simmering on low heat, out of the pot and pour into the stainless steel bucket to mix it well can be. \x0d\\\\x0d\ character: color sauce red, taste salty. \x0d\\\x0d\\ Application: special marinade for Guilin rice noodles, can not be used to marinate chicken, duck, can be marinated beef, pork, donkey meat, horse meat, offal. \x0d\\\x0d\\ Llanbei Sauce Soup\x0d\\\\\x0d\ \x0d\ Ingredients: A salad oil 1500 grams. B beef shank bone 2500 grams, pig shank bone 3000 grams, 2000 grams of old duck, 2500 grams of old hen. C sweet noodle sauce 750 grams, 300 grams of rock sugar. D green onion 1000\\x0d\ grams, 500 grams of ginger, 3 rooibos, 500 grams of garlic, star anise, pepper, coriander, cilantro, angelica dahurica, good ginger, hawthorn slices 50 g each, cumin, nutmeg, sennet, cinnamon 75 g each, poppy husk 100\x0d\g, cloves 30 g. E cooking wine 300 g, old soya sauce 200 g, soy sauce 350 g. \x0d\\\x0d\\\ Production: 1, 500 grams of salad oil into the frying pan, burned to 50 percent of the heat into the smashed rock sugar small \x0d\\ fire fried 4 minutes, into the sweet noodle sauce stir-fried over low heat for 2 minutes and removed from the standby. 2, into the rest of the salad oil, burned to 50 percent of the heat into the D stir-fried over low heat for 20 minutes, fished out and put into the packet. 3, beef shank bone, pork shank bone, old \x0d\\ duck, old hen Wash, cut weight 500 grams of pieces, into the boiling water in a large fire for 5 minutes, fishing out of the stainless steel bucket, add 25 kg of water in a large fire, skimming off the froth and add step 1, step 2 fried material and E seasoning \x0d\\ and then simmer over low heat for 4 hours, remove from the fire and filter. \x0d\\\\x0d\ Characteristics: Jujube red in color, salty and rich. \x0d\\\x0d\\ Application: suitable for brining various meat and bean products. \x0d\\\x0d\\ Lan Laxmi White Marinade\x0d\\\x0d\ Ingredients: 2,000 grams each of preserved chicken, preserved meat, preserved duck, 2,000 grams each of pork bone, chicken bone, 100 grams each of green onion, ginger, 15 grams each of star anise, 10 grams each of strawberry, cinnamon and peppercorns, 30 grams each of dried chili peppers, 50 grams each of chicken essence, 10 grams each of monosodium glutamate (MSG), 15 grams each of ground pepper and white sugar. Chicken essence, monosodium glutamate, pepper, sugar to taste and then filter can be. \x0d\\\\x0d\\ Characteristics: light yellow color, rich wax flavor. \x0d\\\x0d\ Application: suitable for brining all kinds of meat products. 1200 g, ham, pork skin 400 g each. C star anise, cinnamon 15 g each, allspice, peppercorns, cumin 10 g each, tangerine peel, strawberry, good ginger, nutmeg \x0d\20 g each, cardamom, pulverized bean curd 10 g each, 3 Luo Han Guo (羅漢果), cloves, lemongrass 5 g each, sambal and sand nuts 8 g each. D monosodium glutamate (味精)250 g, Hai Tien Wang (海天天生抽王), salt, rock sugar, Huadiao (花雕酒) and fish sauce 200 g each. \x0d\\\\x0d\\ \x0d\\ Production: 1, B material into the boiling water in a large fire for 10 minutes and fished out, and then into the 15 kg of water in a large fire after the boil to a small fire, continuous cooking for 2 hours filtered to take the broth. 2, A material washed, wrapped in gauze and ready to use; C material into \x0d\ into the water for 10 minutes, washed, fished out of the gauze bag wrapped and ready to use. 3, will be wrapped up in the A raw materials and C raw material Into the boiled broth in high heat, switch to low heat and cook for 40 minutes until the soup has spice flavor overflow, then \x0d\\ transfer into the D material, add green onion oil, sesame oil seasoning can be. \x0d\\\\x0d\ Characteristics: red color, fresh salty aroma slightly sweet and spicy. \x0d\\\x0d\\ Application: In the process of brine use, should be alternately brine chicken claws, beef, pig claws, goose wings, rabbit legs, etc., so as to make the brine taste better. \x0d\\\\x0d\\\ Key to making: C raw materials need to be soaked and cleaned to remove impurities. Then add D raw materials, need to be carefully seasoned, the taste can not be biased, can not use too much lemongrass in the C raw materials \x0d\\\x0d\. As the spices by boiling has a bitter flavor, the amount of rock sugar can be increased or reduced appropriately. In brining beef, rabbit leg and other large pieces, the beef and rabbit leg should be marinated with salt, monosodium glutamate and cooking wine in advance. \x0d\\\\x0d\\ Taste: Spicy, fresh and salty, slightly sweet. \x0d\\\x0d\\ \x0d\ Orchid Ingredients: A old chicken, pancetta, Jinhua ham 1500 grams each, elbow bone 2500 grams. B dry sharp pepper 250 grams, Guanghexiang, Angelica dahuricae, sand ginger, light fragrant wood 30 grams each, star anise 70 grams, 35 grams of cinnamon, fresh \x0d\ south ginger, coriander, licorice 50 grams each, Chenpi, cumin, coriander seed 20 grams each, grass fruits 10, 5 grams of cloves. 10g each of black peppercorns, simmondsia chinensis, 2 Luo Han Guo, 4g of lemongrass. c 2 bottles of Lee Kum Kee Bean Sauce, \x0d\ 2 bottles of Hunan Chilli Sauce, 500g of Cai Shen Oyster Sauce, 100g of green onion, 100g each of ginger, 50g of garlic, 50g of onion, 50g of onion head. d 70g of Fine Salt, 150g of Ohashi Monosodium Glutamate, 200g of Meiji-Style Chicken Powder, 500g of Lee Kum Kee Soya Sauce \x0d\500g of Meiji Fresh Soya Sauce, 550g of 600g of Shaoxing Hua Diao Wine, 30g of Red Currant Rice, 100g of Rock Sugar, 50g of Rose Dew Wine. e 500g of Salad Oil. \x0d\\\x0d\\ Production: 1, A\x0d\ material washed, put into the boiling water in the fire boil for 10 minutes, take out into a large barrel with 30 kg of clean water in a large fire boil, change to a small fire to cook for 5 hours after the dregs of the juice. 2, B material into the dry pot in a small fire frying for 10 minutes (the fire is not easy to be too big,\x0d\ so as not to avoid spice scorched), tightly tied with gauze into the barrel of a small fire after boiling for 30 minutes. 3, the pot put into a salad oil, boil to 50 percent of the oil, the fire is not too big,\x0d\ to avoid spices burn), the pot put into a small fire to cook 30 minutes. salad oil, burned to 50% hot when the C material into a small fire fried for 10 minutes, remove the gauze tied tightly, into the barrel to add the D material (red \x0d\quamous need to be separate gauze tied tightly), the oil will be burned to 5 into the icing sugar immersion deep-fried for 20-30 minutes into the color of sugar, poured into the barrel, simmering on a low fire for 40 minutes can be. \x0d\\\x0d\\ Characteristics: brownish red color, fragrant flavor. \x0d\\\x0d\\ Application: suitable for brined duck, pigeon, chicks, etc.. \x0d\\\x0d\\ \x0d\ orchid Raw materials: 50 kg of water, 5000 g of salad oil. a ginger 250 g, 500 g of dried garlic, 250 g of fresh sand ginger, 250 g of garlic cloves, 300 g of parsley, 150 g of coriander, 150 \x0d\ grams of onion, 1 catty of dried shrimp, 1 catty of dried scallop, 2 big earth fish, 15 g of spices. b 2 old hens, 6 catty of ham, soup bones. 6 catties, 5 pig's trotters. c lemongrass 50 g, pepper 50 g, grass jelly 20 g, Luo Han Guo 4\x0d\ pcs, sannay 25 g, white nutmeg 50 g, sand nuts 20 g, Chen Pi 100 g, star anise 200 g, cinnamon 250 g, allspice 20 g, cloves 10 g, cinnamon 15 g, hairy peaches 20 g, mealybugs 2 pairs. d \x0d\ flower carving wine, sliced sugar 1500 g each, chicken powder 500 grams, 600 grams of monosodium glutamate, 150 grams of Rose Dew, 1,000 grams of Cantonese rice wine, 250 grams of white wine, 250 grams of Meiji-Fresh Soy Sauce, 750 grams of light soy sauce. The packet is then simmered over low heat for 3 hours and then put the D material and the spice oil boiled from the A material into the mix to be ready. \x0d\\\\x0d\\ Characteristics: Salty, fresh and slightly sweet. \x0d\\\x0d\\ Application: suitable for brining goose palms, goose wings, pig's trotters, strips of tofu and eggs. \x0d\\\x0d\\ Lan Seafood Marinade\x0d\\\\\x0d\ \x0d\ Ingredients: 5 grams each of grass fruits, peppercorns, dried chili peppers, 3 grams each of angelica, licorice, cumin, 4 grams of nutmeg, 10 grams of allspice, 8 grams of star anise, 2 grams of cinnamon, 50 grams of each of carrots, salt, celery section, coriander section, green and red bell peppers, Kwong \x0d\ East Rice Wine, 20 grams of each of ginger and scallions, 100 grams of Ajmi Soy Sauce. grams, 10 grams each of shrimp oil and rock sugar, 75 grams of seafood soy sauce, 25 grams of Thai fish sauce, 3 grams of Koujia marinade, 15 grams of fragrant leek marinade, 5 grams of chicken juice, \x0d\\ Extra King of Soup 20 grams. \x0d\\\\x0d\\\ Production: 1, the grass berries, angelica, cardamom, coriander, fennel, pepper, anise, licorice, cinnamon, dried chili pepper washed and dried, wrapped in gauze into a spice packet. 2, celery \x0d\\ section, green and red pepper (de-tipped and seeded and then sliced), ginger (patted through), green onion (patted loose), carrot slices are spare. 3, the soup pot into the water 20 kilograms, add the packets, refined salt, rock sugar \x0d\\\\x0d\\ Characteristics: brownish red in color, salty, slightly sweet and slightly spicy. \x0d\\\x0d\\ Application: suitable for brining seafood mollusks, shellfish, such as fresh squid, shrimp mayflies, kiwi shrimp, conch, conch, sea squid, clams, paste crab. \x0d\\\\x0d\ \x0d\\ Note: 1, cultivation of seafood brine with materials to be ready, otherwise it is difficult to form the brine's unique flavor, the proportion of spices put according to the tastes of diners to slightly increase or decrease the brine brine is seafood raw materials, seafood to the light-based, \x0d\\ so the proportion of the choice of spices must be before and after the unity of the phenomenon to avoid overly thick or too light. 2, this brine brine seafood Raw materials is not easy too long, so as not to avoid seafood old, the method is to brine the raw materials after the initial processing \x0d\, clean viscera and sediment, after boiling water and then put into the brine pot, on the fire boil immediately after the end of the pot away from the fire, cooled soak for about 2 hours, can be fished out. 3, this brine to light flavor is mainly in the process of simmering do not need to add \x0d\ oil, but to be out of the pot of dishes mixed with the right amount of Onion oil, in order to increase the finished product flavor, luster. 4, because the fishy taste of seafood is heavy, so this brine should not be used repeatedly for a long time, after using two, that is, to be replaced with a new brine. \x0d\\\x0d\ Lan Chaozhou brine \x0d\\x0d\ Soup: 3 old hens, 2 old ducks, 10 catties of pork front elbows, 10 catties of boiled vertebrae, 100 catties of water \x0d\\x0d\ Spices: 20 grams of Liangjiang, 50 grams of Nangangang, 10 grams of nutmeg, 10 grams of cardamom, 15 grams of allspice, 10 grams of fennel, 10 grams of grasshoppers, 3 Luohan Guo, 10 grams of lemongrass, sand nuts 10g, 10g of Angelica dahurica, 10g of cinnamon, 10g of cardamom, 3 mealybugs \x0d\\\x0d\ Seasoning: 1 bottle of Meiji-Fresh Soy Sauce, 1 bottle of Fish Sauce, 1 bottle of Cantonese Rice Wine, 2 bottles of Peppercorn Wine, 1 bottle of Gui Hua Rush Juice, 1 bottle of Garnish Wine, moderate amount of Rose Dew Wine, 50g of Sliced Sugar (or Rock Sugar), moderate amount of Chicken Powder, moderate amount of Monosodium Glutamate, moderate amount of Soy Sauce and moderate amount of Oyster Sauce. \x0d\\\\x0d\\\ Wine: coriander, parsley, scallions, ginger, onions, celery \x0d\\\\x0d\\ \x0d\ production: 1, old duck cumin, old hen, pig front elbow, pork vertebrae into a pot of cold water in a large fire, skimming the froth and fished out, put into a stainless steel bucket with water and water in a large fire to boil and then switch to a low fire for 10 hours, fished out the raw materials to stay in the broth \x0d\\juice. 2, the spices washed with gauze Wrap it up and put it into the soup and cook it for 3 hours on low heat and fish it out. Add seasoning, Cantonese rice wine, rice wine and soy sauce to taste. Cilantro, green onion, ginger, celery, banana, onion, fry in oil and pour into a bucket \x0d\\\ ready. \x0d\\\\x0d\ Characteristics: Strong flavor. \x0d\\\\x0d\\ Application: suitable for brining chicken wings, pork elbow, pork sausage, goose head, etc.. \x0d\\\x0d\ Taste: salty, sweet and dry aroma. \x0d\\\\x0d\\ Orchid Ingredients: A 25g each of star anise, sardonyx, grass jelly, tangerine peel, 15g each of cinnamon and ginseng, 20g each of peppercorns, thyme, goji berries, sand nuts, shelled cinnamon, 40g of licorice, 1 luo han guo, 2 mealy bugs, 5g of clove \x0d\spice, 40g of black pepper granules, 10 slices of allspice, 30g of American ginseng, 50g of jujubes, 50g of freshly cut southern ginger. Cumin, Ginger, Lemongrass, Nelumbo Nucifera, Grass Nutmeg 10 g each. B Zhuhou Sauce 1 bottle, Oyster Sauce 400\x0d\g, Fish Sauce 50 g, Wine 250 g, Curry Sauce 20 g, Pixian Bean Sauce, Old Soya Sauce 15 g each, Soy Sauce 500 g, Monosodium Glutamate 50 g, Chicken Bouillon 20 g, Rock Sugar 500 g, Peanut Oil 300 g, Fragrant Soya Oil \x0d\75 g, White Wine 5 g . .C 250 grams of scallion whiskers, 150 grams of ginger (patted), 100 grams each of one garlic powder and sweet bamboo shoots, 15 grams of medicinal celery, 10 grams of green and red bell peppers, and 150 grams of onions.D 3,000 grams of old hens,\x0d\old ducks, 1,500 grams each of Jinhua ham, 2,000 grams of hamstrings, 750 grams of wild snappers, and 50 kilograms of fresh water. \x0d\\\\x0d\\ production: 1, D material washed into the slightly boiling water in the medium heat boil 10 minutes \x0d\ clock, remove the rinse water control, into the 50 kg of water in the upper heat boiling skimmed off the froth, turn to the medium heat to cook for 10 hours after filtering to stay in the broth, into the brine pot. 2, A material was washed into the boiling pot of boiling water in the boiling water boil for 5 minutes, fished out of the loaded into the \x0d\ material bags tied into a good brine pot to boil for 30 minutes. 3: Heat the peanut oil in a wok until it reaches 50 percent, then add all the ingredients of Ingredient C into the wok. Add all ingredients of Ingredient B and cook on low heat for 20 minutes. \x0d\\\\\x0d\\ featured: red color and strong taste. \x0d\\\x0d\\ Application: suitable for brining pork belly, tripe, beef, chicken, duck, soybean products category. \x0d\\\\\x0d\\\ Cao Kitchen Marinade\x0d\\\x0d\ Taste: salty, fresh and mellow, with a strong five-flavor flavor. \x0d\\\\x0d\\ \x0d\ Ingredients: A 50 kg of water, 1500 grams each of old hen, duck and pork, 2000 grams of pork bar bone, 1000 grams of chicken claw bone. B 100 grams of red currant rice, 200 grams of monosodium glutamate (MSG), 200 grams of wine, 500 grams of crushed rock sugar, Zi\x0d\Gonggong well salt, ginger, chicken oil. C 50 grams of pepper, cumin, star anise, sannay, cinnamon, dried ginger, Cao Guo, Xiang Guo, Xiang Ye 30 grams each, Clove, Ling Cao, Pai Cao 20 grams each, Sand nut, Cardamom, \x0d\ Pepper 50 grams each. \x0d\\\\x0d\\ production: 1, A material washed, put into the boiling water in a large fire after skimming off the froth, fished out into a large barrel of soup containing 50 kg of water, with a large fire and then with a small fire to cook 12 small \x0d\\ when filtered to remove the dregs. 2, B material in the crushed rock sugar with a small fire to simmer into the color of sugar, the red currant rice wrapped in gauze, cut into small pieces of ginger, Zigong well salt with a small fire to stir fry hot, and then B material into a large soup barrel 3, C material with a small \x0d\\fire fried incense pot with a smasher broken into cloth bags tightly, put into a large vat of soup, small fire simmering for 8 hours that is to become. \x0d\\\\x0d\ Characteristics: Slightly reddish color, outstanding fragrance. \x0d\\\\x0d\\ Lan brine \x0d\\\\\x0d\ is the preliminary processing and blanching treatment of raw materials in the matching marinade boiled or immersed into dishes, such as usually we often eat brine chicken, brine duck, brine pork belly, brine dried beans, brine chicken eggs and so on. Although these brine red,\x0d\yellow, white and other different colors, but its sweet flavor and beauty of the characteristics of the consumer never get tired of eating, but brine, especially brine poultry price is often called consumers scratch their heads, so some people to the supermarket to buy brine or their own concoction of brine to do brine \x0d\dish, but brine brine out of the goods are