The use of brine: 1. All animal raw materials need to be treated with water before brine is made. Otherwise, the brine will be reduced sharply after the raw materials are directly put into the pot, which will lead to the over-salty taste of the dishes. 2. A pot of good brine should often be brined to produce animal raw materials with strong flavor, so as to increase the fragrance of brine. There is a jargon called “the older the brine, the better”. This is the truth. 3. Pork and chicken, duck, goose and rabbit, which have strong fragrance, should be separated from cattle, mutton and other raw materials such as fat sausage to ensure the quality of brine and brine dishes. 4. In the process of using, we should check the color, fragrance, saltiness of brine and the adequacy of soup. Once we find that there is a decrease in some aspects, we should make up for it in time, that is, what we often say is missing to make up for it. Preservation of brine: 1. After a period of use, brine will leave a few residues of raw materials or spices, which need to be filtered to ensure the quality of brine. 2. The brine will become thicker after repeated use. Although it has been filtered, it still needs to be “cleaned”. That is, after mixing clean animal blood with clean water, it is slowly added to the boiling brine. This is to use the adsorption and coagulation of proteins to absorb impurities from the brine so as to make the brine clear and exquisite. The brine should also be “cleaned” with lean velvet, and the condensated impurities should be removed with a filter. However, it should be noted that each pot of brine should not be swept too many times to avoid brine losing its fragrance. 3. Oil slick in brine should be removed frequently. It is better to keep only a thin layer of “oil face” on the surface of brine. Otherwise, excessive fat can easily deteriorate brine, which is caused by oxidation of fat. 4. When brine is not in use, it should be boiled and put into a clean, water-free and oil-free, sterilized glass container, so that it can be cooled naturally and not shake at will. In addition, the bottom of the container is best insulated to keep the bottom ventilated. Wait until it is completely cooled and packed in a clean, sterilized sealed container, then put it in the refrigerator for refrigeration or freezing. If stored at room temperature, the brine must be boiled daily, refrigerated and heated once every 7-10 days. Each time, the brine must be boiled completely and then cooled. When the brine is not used for a long time, it can be put into the freezer and hot once a month or so.
- 1 Seasoning:
anise 2, cinnamon 1, fennel 1, 10 peppers, 2 nutmeg, 1 straw fruit, 3-5 leaves, 5-10 dried peppers. The above seasonings can also be directly purchased from supermarkets for special brine seasoning bags, which is more convenient than self-mixing.
- 2 Chicken is scalded in boiling water and removed. Rinse off the foam on the surface and set aside.
- 3 Stir-fry sugar color: 70-100g ice sugar, 100g boiling water, 25g salad oil < br /> hot pot, put in oil skillet. Add ice sugar, turn down the heat and stir constantly. When the sugar liquor turns from a big bubble to a small bubble, and the bubble disappears slowly. When the sugar liquor turns dark red, pour 100 grams of boiling water and stir it, that is, sugar color.
- 4 Rinse ginger and pat, shallot and tie. < br /> Pour soup, sugar and old brine into the pot, add ginger, onion and salt, then put all spices in the pot. After boiling, boil slowly over a small fire until the fragrance overflows, and then turn into fresh brine.
- 5 Put the processed chicken skin down.
- 6 Cover and cook until boiling again. Bring to a minimum heat and simmer for 40-60 minutes.
- 7 If the chicken is evenly colored and can be easily punctured with chopsticks, it means that the halogen is ready and the fire is off.
Cover and let the chicken soak in brine for 15-30 minutes, then clip it out with chopsticks, cool it and chop it into pieces.
** When stir-frying sugar, hot pan and cold oil should be heated, stir-fry slowly over low heat, and pour into boiling water immediately when the sugar becomes dark red. Otherwise, the sugar color will become bitter if stir-frying is continued.
If you find it difficult to match all kinds of spices in the halogen, you can go directly to the supermarket to buy the packaged special halogen seasoning. It is very convenient to cut a small package every time you use it.
It is better not to add soy sauce to the brine to mix the color, because the soy sauce will be sour after cooking for a long time, which will affect the taste of the final brine, and even affect the quality of the old brine. Salted vegetables are mixed with stir-fried sugar, so dont worry about the color of the finished products of salted vegetables is not good.