Sugar-colored method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until dark red just has white bubbles, and immediately add 0.5 kg of water to make it sugar-colored. Adding 30-50 kilograms of water to the prepared marinade can marinate 70-80 kilograms of raw materials, so the marinade package should be changed again.
Second, curing: raw materials to be cured: the curing methods of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hooves, etc., are collectively referred to as large pieces. Wash the raw materials first for use. Take 20 kg of water, add pepper 10g, groundsel 5g, cooking wine 250g, and salt 750g (if the temperature is too low, pepper and groundsel need to be boiled in water to make them fragrant and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Pickling time: 0-20℃ for 24 hours in winter, 20-30℃ 12 hour in spring and 30-40℃ for 5-6 hours in summer. Fresh materials such as hoof flower and pork belly can be pickled directly.
Jason Wu brine (duck head, duck neck, beef) pickling method: firstly, clean it, add appropriate amount of water, add salt (saltier than vegetables) and sodium nitrite (add 1g to 10 kg of water to make it loose and red, and shorten the pickling time, and the addition amount should not be excessive, otherwise it will be poisoned), and marinate for about 24 hours in winter and spring. Pickling method of small pieces (wing tips, wing roots, chicken feet, duck feet, chicken king, duck wings, duck gizzards, etc.). ): Wash with clear water first, and then add some salt for curing. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Sausages don't need to be marinated, but they can be marinated after washing and draining. Pickling water needs to be salty, and it must be changed every day and cannot be reused.
Third, water: raw materials that are difficult to taste need to be drained before they can be put into the halogen pot. Boil in boiling water for 10- 15 minutes, then rinse with clear water to remove the fishy smell. Chicken, duck, goose, beef, duck head and duck neck all need water. All small pieces don't need water, just rinse them with water after pickling. The discharge of raw materials should be controlled in a broken and just-cooked degree, not over-cooked, to prevent the loss of umami flavor.
4. Salt water production: 1. Seasoning: Add 2 ounces of monosodium glutamate and 2 ounces of salt to every 50 kilograms of brine (salty and bitter).
2. Marinating: add the raw materials, cooking wine and sugar color, stew for 30-50 minutes, add the old three samples (chicken powder, minced chicken and super umami Wang) after 30 minutes, cook for 5- 10 minutes, and then take them out for inspection. If they are not completely marinated, put them back in the marinating pot until they are marinated. Then put the pickled semi-finished products into the stopped salt water for soaking 10- 15 minutes and then take them out. In order to increase the flavor, star anise (2 parts) and fragrant seeds (1 part) can be ground into powder and added; When strong aroma is needed, 0-2 kg of 65438+ sesame oil and 2-3 pieces of Siraitia grosvenorii can be added.
3. Coloring: Take a proper amount of maltose, add a small amount of water, put it on a small fire and boil it, add a proper amount of sunset yellow, and the color turns golden yellow, and then brush a layer evenly on the surfaces of chickens, ducks, etc. with a brush. Braised belly sausage: first wash (salt, alkali, vinegar) without pickling, and marinate it with salt water and salt water. Pot-stewed vegetables: the ratio of brine to clear water is 1: 3 (impurities such as pepper and pepper are removed with a colander when taking brine). Small pieces of bittern: half bittern and half water (the taste is light, if the taste is slightly heavy, you can add less water or no water). The marinade should be special for marinating, not mixed in one pot. For example, stewed chicken, duck, goose, rabbit, pork, pig heart, pig tongue and hoof flower are one kind of marinated juice; Duck neck, duck wings, duck feet and duck intestines belong to one category; (spicy) bean products, lotus root is a disposable brine. Intestinal tripe is a kind of marinade (with strong fishy smell).
5. Key points of operation: brine preservation: after each brine, the seasoning is picked up to remove the residue deposited in the brine. If there are few raw materials for pickling and only a part of the marinade is needed, then the remaining marinade and the useless marinade must be boiled, and do not shake after cooling to prevent the marinade from turning sour. Storage method of marinated vegetables: put the marinated vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), brush 60% to 70% oil the next day, and then brush a layer of sesame oil. Method of making red oil: Wet 3 liang of pepper powder and half a catty of pepper peel with boiling water and stir evenly (no water can be seen), pour it into 5 catty of salad oil and simmer until it turns red. Cold seasoning: brine, sesame oil, garlic paste, balsamic vinegar, pepper powder, Chili oil, cooked sesame, spicy fresh, soy sauce, white sugar, chicken essence, oyster sauce, coriander and shallot. This seasoning can be given as a gift when the product is sold, or it can be mixed when it is sold.
Example (1) Method of making crispy goose: 1. Viscerate and wash away the blood. 2. Pickling: add Zanthoxylum bungeanum, Senecio scandens and salt into the water for 24 hours in winter, 0/2 hour in spring and 5-6 hours in summer. 3, plastic surgery: cut the back with a knife, clamp the neck with one wing back and the other wing back. 4, water: boiling 10 minutes. 5. Marinating: take out the pot, season, cook until cooked and soft, soak for about 10 minute, and take out. 6. Burn the vegetable oil to 80% maturity, scald until the skin is crisp, take it out when it is brown, and brush it with sesame oil.
(2) Method of making chicken soaked in oil: 1. Shape the chicken, insert its wings into the head of the chicken, separate the chicken feet from the chicken legs with a knife from the joints of the chicken feet, insert the chicken legs into the belly, and put the chicken feet into the belly. 2. Pickling: about 10 hour. 3, water is about 15 minutes. 4. After drying the water, brush the chicken with honey. (Honey should be brushed evenly, otherwise the color of the fried chicken will be inconsistent. ) 5. Burn the vegetable oil to 70% maturity, fry it until golden, and then brush it with a layer of honey evenly. 6. Put the chicken into the pot, first boil the soup with high fire, and then simmer with low fire until the skin becomes soft.
(3) Duck neck: 1. Pickling: Take 10 kg of water, add 1 g of sodium nitrite and a proper amount of salt (the salted water is salty). 2. Effluent: Boil the salted duck neck in boiling water for 10- 15 minutes. 3. marinating: on the basis of the original brine, add 5 grams of bibb, 200 grams of pepper, 500 grams of pepper king and 50 grams of chicken essence. Boil on low heat 1 hour, soak for 10 minute, and take out the pot after the spicy taste is put into the pot.
(4) Broiler: preparation method: 1, curing: 5-6 hours in summer, 0/2 hours in spring and 24 hours in winter. Add salt, pepper, groundsel and cooking wine to the water. 2, plastic surgery: put the stomach up, insert the right wing into the chicken throat, pull it out of the mouth, and put the chicken feet into the stomach. 3. After the water comes out, put it directly into the marinated pot for marinating 12- 15 minutes.
(5) Braised tripe 1, without pickling, washed tripe, and drained to 80% maturity. 2, there is no sugar color in the brine, and the pot can rot. Note: ① medicated chicken: after curing, add appropriate amount of ginger, medlar and codonopsis pilosula to the chicken belly for curing. ② Sprinkled chicken: also known as brine chicken, boiled chicken, which can be directly cooked with salt water after pickling. (3) When pickling lotus root, clean the surface with a cleaning ball, cut holes at both ends with a knife, and then pickle; Thousands of pieces, kelp, etc. They are all tied with thread, but not too tight, otherwise there will be no taste in the middle; After the marinated tofu is dried, qianzi should fry until golden brown before marinating; Peanuts must be blanched with water before pickling. The standard is to open them by hand, and there is no hard core. The practices of various varieties in the series of pot-stewed vegetables are similar, and the shapes and tastes can be flexibly changed according to different regions. (For example, the shaping method of chicken is different in many places, and pepper and pepper can be added appropriately according to local tastes. The old three samples need to be added every time they are marinated, and the amount of addition is very small. Only one teaspoon is needed for each sample at a time.
. Prescription: Radix Angelicae Dahuricae 25g (flavoring), Radix Astragali 8g (sweetening, nourishing and flavoring), Pericarpium Citri Tangerinae 8g (deodorizing and flavoring), Flos Caryophylli 8g (fragrant and flavoring), Fructus Amomi Rotundus 25g (also known as Fructus Amomi Rotundus and flavoring), Rhizoma Kaempferiae 15g (also known as Fructus Alpiniae Officinalis, deodorizing and flavoring), and Rhizoma Alpiniae Officinalis/. Tsaoko 15g (which can enhance the salty taste of brine) Cumin 15g (which can enhance the fragrance) Amomum villosum 25g (better) Xiangye 8. Slightly sweet) Yuguo 15g (also known as meat fruit and seasoning), angelica 8g (mixed flavor), fennel 15g (seasoning, better fullness), fragrant seed 8g (seasoning) pepper (Yin Ge brand) or above shall prevail, and the color of hemp and spicy may be determined according to local specific conditions.
Wuhan Jiujiu Jason Wu Duck Neck This series includes duck neck, duck head, duck wings, duck feet, duck intestines and duck gizzards.
1. Making brine: put the brine into a gauze bag and tie the mouth of the bag tightly. If there is no old bittern, chicken bones and pig bones should be boiled into bone juice first. The method is as follows: take 5 kg of bone and add 10 kg of water (the bone needs to be rinsed with clear water 1 hour to remove blood, wash and break), cook for 5-8 hours with low fire, then take out the bone and put it in a marinade bag, add water to 50 kg, and add pepper, pepper and pepper. Note: The marinade prepared according to the formula can marinate 70-80 kilograms of raw materials by adding 30-50 kilograms of water, so the packaging of marinade should be changed again.
2. Pickling: 1. Curing duck neck and duck head: firstly, clean the duck neck and duck head, add appropriate amount of water, add salt (saltier than vegetables), and add sodium nitrite (10 kg water 1g can make the brine loose and turn red, and shorten the cutting time of brine, and the addition amount should not be excessive, otherwise it will be poisoned) for pickling and cutting. 2. Pickling of duck wings, duck scratches and duck gizzards: First, clean them, sprinkle some salt on the surface and stir them evenly, about 8 hours in winter, 4 hours in spring and 2 hours in summer. 3, duck intestines do not need to be marinated.
3. Water: Duck, neck, duck head and duck intestines need water. The basic method is to boil it in boiling water for 10- 15 minutes, and rinse it with water after it smells bloody (note: the raw materials should be boiled in boiling water). 4. Briquetting: 1. Seasoning: Add proper amount of monosodium glutamate and salt (salty) first. 2. Marinating: add raw materials, cooking wine, red yeast powder and low fire for 65,438+0 hours, add duck flavor essence and duck bone marrow extract 65,438+00 minutes before leaving the fire, and soak in the pot for about 65,438+00 minutes after leaving the fire. Preservation of brine: put the brine in a ventilated place after each brine, and don't shake it after cooling. If the raw materials of brine are few and only a part of brine is needed, the remaining brine and the unused part of brine must be boiled.
Sauted duck series (sauce duck, sauce goose, sauce chicken, sauce ribs)
1. Material selection: duck and diced old duck.
2. Pickling: Wash the duck, brush it with a layer of soy sauce, then apply snowflake salt, and sprinkle ginger without pickling (based on 10 kg duck, 250g salt, 150g soy sauce, 250g ginger). The curing time is about 24 hours at 0-20 degrees in winter, 20-30 degrees 12 hours in spring and 5-6 hours at 30-40 degrees in summer.
3. Shaping: Wash the salted duck with clear water, cut off the duck's back, leave the main bone on the right side, clamp the duck's head with the left duck wing, bend the right duck wing and wing tip upwards, and lay the duck's body with bamboo pieces.
4. Baking: After the oil fume is completely burned, hang the molded duck back in the oven with an iron hook to face the fire and bake for 30-50 minutes. When the back is golden yellow and there is no water and duck oil to drip, it can be taken out.
5. Marinating: Based on the original brine, take 20kg of brine, add Gardenia 10 slice (red sauce), 5g of Arnebia euchroma (fried, see Note 2), 0/00-200g of sugar 100g of cooking wine, appropriate amount of monosodium glutamate and 65438 of sweet noodle sauce. Then remove the pot from the fire and soak the duck in the pot 10- 15 minutes.
. Note: 1. Production of sugar color: take 75g of salad oil and 0/00g of white sugar, stir-fry with high fire first, then stir-fry with low fire, add water after foaming, and cook until golden brown. 2, the production method of purple grass oil: first put the oil into the pot to heat, put 5 grams of Arnebia euchroma into the oil and fry it, and then put it into the pot. 3. If the fragrance needs to be heavier, you can add a proper amount of licorice. If it is heavy, you can add a proper amount of Siraitia grosvenorii.