四川卤味的做法（Sichuan Lo practice）.docVIP

四川卤味的做法（Sichuan Lo practice） Sichuan Lo? Reward points: 0 - solve the time: 2006-5-2 22:26 Questioner: Yuri - the three Hilo trainee best answer Sichuan Lucai make an important part of Sichuan food culture, from its inception, with the broad masses of the people took it in the realm of indissoluble bound, Sichuan, after thousands of years of history, still still attractive, when we give chopsticks taste the delicious meat, unexpectedly so fragrant, intoxicated unique flavor fragrance long, would make the world so delicious, let us praise, Sichuan flavor forever, fragrant gourd wanli. Next we will talk about the classification of brine: There are two kinds of halogen water: Red halogen and white halogen. Its flavor type is basically the same, belong to compound flavor type, taste salty and fresh, with strong The five aroma of Yu (basically the same flavor, spice and flavor). Red brine, bittern and sugar food golden brown (coffee, such as stewed beef, golden yellow, such as halogen broth etc.) Do not add sugar white halogen, spiced food is colorless (white or grey white stewed chicken, stewed beef tripe, pork stomach) Halogen characteristics: Whether it is white halogen or red halogen, it basically belongs to the field of cooking. Because the brine is longer than the cooking time, it belongs to separate cooking Send in Sichuan, so special is a method of Sichuan cooking method. Sichuan is one of the most widely used cold dish Method。 A variety of seasonings and spices are made into brine, and raw materials are processed into brine, which is suitable for meat, poultry and game Aquatic products, vegetables, soy products, raw materials, Sichuan food Lucai is to undergo a good red hot brine, made of sichuan, Cold dish process is suitable for families, restaurants, restaurants for food. Process of making red and white halogen and matters needing attention A. Process of making red and white halogen (1) seasonings and spices of brine; Make a pot of standard 12,5 kg brine Seas