One: Yellow halogen
Yellow marinade formula:
Gardenia150g, geranium 80g, kaempferia kaempferia 50g, pepper 20g, galangal 40g, Amomum villosum 30g, fried garlic kernel100g, fried fresh orange peel100g, celery 200g, ginger 200g and satay sauce 65438.
Production method:
1, Gardenia is cut with a knife, celery is knotted, and ginger is loosened with a knife.
2. Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly.
3. Put the seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into the brine and mix well.
Two: white salt water
White gravy refers to the use of traditional gravy to marinate fragrant raw materials. At the same time, it is forbidden to add any colored toner, such as sugar, colored or faded spices, nitrite, etc., according to the color requirements of finished products. Ensuring the natural color of raw materials after pickling is common in practical applications such as salted duck, chicken and squab.
White gravy formula:
60g of star anise, 50g of kaempferia kaempferia, 20g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0/50g of shallot/kloc-,0/50g of ginger/kloc-,0/00g of water wine/kloc-,250g of salt and monosodium glutamate/kloc.
Production method:
1, leek; Ginger is cut loose with a knife; Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly.
2. Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well.
Three: red marinated old juice
Red gravy means that on the basis of spices and seasonings in yellow gravy, edible monascus rice is added as raw material for color matching, so as to enhance the brilliant red chroma of gravy and meet the color and sensory requirements of finished vegetables. In practical application, it is often used to marinate "flavored trotters, tails, elbows and beef", but nitrite should not be used when pickling raw materials.
Red marinade formula:
30g of star anise, 30g of cinnamon, 0g of dried tangerine peel100g, 6g of clove, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 30g of geranium, 0g of galangal15g, 6g of tsaoko, 20g of licorice, etc. Redmi 200g, salt150g, peanut oil 400g, monosodium glutamate150g, bone soup120000g.
Production method:
1, tsaoko splits with a knife; Knock cinnamon into small pieces with the back of a knife; Cut licorice into thick slices; Leek knot; Ginger is cut loose with a knife; Dried red pepper, cut into sections.
2. Mix Illicium verum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Flos Caryophylli, Rhizoma Kaempferiae, Fructus Zanthoxyli, Fructus Foeniculi, Cinnamomum cassia leaves, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, Radix Glycyrrhizae and Capsici Fructus.