From the appearance, there are differences in brine, which can be divided into red brine and white brine.
Red halogen is prepared with dark condiments, such as soy sauce, soy sauce and brown sugar. Used to pickle some large pieces, such as tripe, meat and poultry. Red halogen can also be divided into specific spiced halogen, spicy halogen and so on. This can be added according to local flavor.
White bittern is made from colorless seasonings, such as white vinegar and sugar, and the final bittern taste is generally colorless or the color of the bittern itself. Generally, this kind of white halogen does not need to be stewed for a long time, but mostly soaked, so the halogen products produced in this way are mostly suitable for summer consumption.
When you make halogen, you should make halogen soup first. This was introduced in the previous spice article. Friends in need can have a look. Later, if you have time, you can write in detail how to make bittern soup. Today, I mainly introduce the details that should be paid attention to in the whole process of marinating, which may help you to avoid many detours.
1 If the soup is old, it should be noted that the fire should be boiled before simmering slowly to prevent the fire from rushing to the sticky soup.
2. When marinating vegetables, if red brine is used, the amount of sugar in the red brine should be a certain amount, and it should be added in batches. There is only one ultimate goal, and the golden yellow of halogen is the best.
3. Always taste the flavor of spices in brine. This is because spices will produce their own fragrance after being stewed at high temperature, and some of them are not volatile. In order to stabilize the fragrance, it is necessary to constantly taste the spices. This is an experience, not a skill. It takes time and skill.
4. Frequency of changing seasoning packages. After pickling some raw materials, the flavor of spices will be reduced. At this time, in order to keep the fragrance stable and lasting, it is necessary to update the new spice package.
5. Salt taste, brine should maintain a certain bottom taste. Try it every day before marinating. If it doesn't meet the requirements, add salt. On the contrary, adding soup salt is the most important taste.
6. Don't add soy sauce to salt water. You can add soy sauce for better coloring. But the color of these halogen products is colored by sugar, and the key time of frying sugar is another topic. I won't discuss it here for the time being. If you use soy sauce, after a long time, oxidation will make the pickled products dark and dark, so try not to add soy sauce.
7. After some raw materials are pickled, the brine should be filtered once with gauze to filter out the residue in the brine. Usually, it is filtered every 3 days.
8. A small amount of chicken essence and sugar can be added to the salt water. These are all seasonings. Chicken essence mainly increases the flavor of brine. Sugar is to make salt water more flavorful. Use monosodium glutamate as little as possible. If you cook it in salt water for a long time, it will have an astringent taste. It's marijuana.
9. Spices should be made into granules, not very broken powder, at least broken granules, which are easy to taste.
The above are some common points that need attention, not just lo mei, but any snack business. It's easy to cook delicious food. You can ask the master to take you and spend money on recipes, but the most important thing is to keep making good taste. This is the most difficult, stable taste, but also good taste. You should not only be familiar with the taste of some spices, but also have rich experience. This experience is in the process of constantly marinating and stewing meat.
Therefore, a stable and good taste is the key point for you to compete with other peers, which is also the essence of whether your catering business or snacks can survive for a long time. Otherwise, you should think about whether the large-scale catering snacks with brands are self-operated or direct.