卤料制作方法(国外英文资料).doc

卤料制作方法(国外英文资料) 1. special introduction A major class of Sichuan Lucai genera and five type of fragrance, it has a cake, soft, delicious aroma, good for both young and old, clean and sanitary, characteristics of long storage, carry convenient to eat. The key lies in making the modulation of brine and bittern bittern furnace, and Sichuan brine with red and white halogen halogen two, two brine flavor basically the same. The main difference is that red halogen and Canada have the right amount of sugar sugar, suitable for light colored materials stewed. White sugar brine is not in color, suitable for stewed dark materials (such as beef, lamb). 2, halogen formula Sichuan halogen spice 1 bags, 100 grams of ginger, onion 150 grams, 100 grams of Shaoxing wine, salt amount, cooked vegetable oil 20 grams, sugar 250 grams, 5000 grams of water. The above ingredients are primary brine dosage. According to the quantity of brine products, the dosage can be increased or reduced proportionally. 3, brine making 1) will be smashed rock sugar, wok set the fire put vegetable oil and sugar 100 grams, fried until melted silver red, with 250 grams of water made of sugar. 2), Nabechi Shimizu 5000 grams, add ginger and onion shoot knife handle, salt, sugar, wine, sugar (Tang Cheng red brown) and spice bags, with small fire boil (about 1 hours) to the fragrant brine back. 3), spice bags can also be left until the next boil, boiled in brine can be used continuously, each time after boiling, remove impurities foam, skim, net net brine down to boil then add salt after the upcoming Sheng brine into the brine tank to save ceramics. 4) next time when stewed, put the brine into the pot, and put the last bag cook spices, such as cooking spice bag had been translated several times, also become muddy brine and feel no scent of spice bags should be renewed and to maintain the quality of brine brine. 4, the role of brine 1), animal raw materials must be boiled water, brine pot stewed reentry soft cooked t