Category:catering food

Question:
ask how to make a home halogen soup? Heard outside the meat to buy halogen products placed inside the body of harmful materials, pigments …. so for health reasons I dare not buy. Spring Festival is approaching, I would like to own at home, braised pork, but I will not make brine soup (my kitchen skills special deviation) Ask the expert can give me a simple practice of high-quality halogen soup. First, thank you啦!

Answer:
brine production: raw materials: 250 grams of rock sugar, star anise 10 grams, 5 grams of cinnamon, ginger, 100 grams, 100 grams of green onions, three Chennai 5 grams, 5 grams of licorice, pepper 10 grams, cumin 8 grams, 4 grams of cloves, grass and fruit 10 grams, 10 grams of dried pepper, wine 100 grams, 200 grams of salt, refined oil 250 grams, 50 grams of monosodium glutamate, soup 5000 grams, gauze bag 2.
Production Methods: (1) Ginger film break, spring onions knotted, using a gauze bag tightly enclosed pocket, all the spices in a gauze bag good, would be smashing rock sugar.
(2) wok set the fire, put refined oil, 100 grams of crystal sugar fry the dark red melt was doped into the sugar in boiling water 250 restrained color.
(3)-doped soup into the soup pot spice bag, bag spring onion, ginger, salt, MSG, cooking wine, sugar, color, rock sugar (to TANG Cheng-light red), the use of fire simmer until fragrant brine branding for the beginning of blanks.
scope of application: all kinds of animals, raw materials and parts Stewed bean replication.
brine used: (1) raw materials of animal origin must first boil for a short pan of water and then brine into the brine Stewed tasty until soft and cooked. Often enough brine flavor of the raw materials, can improve the quality of brine.
(2) a good fresh flavor of raw materials (pork, chicken, ducks, geese) should be with the odor of raw materials and cattle and sheep were re-used in order to ensure the quality of halogen products.
(3) regular checks of brine salinity, color, fragrance, and brine volume, and keep adding complement.
brine storage methods: brine should always filter, to impurity, to keep clean. When storing the need Shaofei to remove excess grease. Sheng into the porcelain barrel or basin, Cigang months (the next container to be a smooth pad), stored in a cool well-ventilated place. As a long time do not use, should always Shao Fei and then stored. Halogen
producers of ways: (1) a large volume of soft meat after washing them with a knife divided into different departments, beef and mutton is subject to salt, wine, ginger, pickled onion flavor (in the summer marinate 6 hours, winter is about 1 day ).
（2）氽水的时间应视原料质地而定，鲜香味较好，异味轻的原料，氽水已能除去腥味，捞出即可。 Stewed beef, mutton, pork intestines and other heavy odor of raw materials, water to boil for a short cooked before fishing into the halogen pot.
(3) raw materials into the brine pan, the marinade should be submerged materials, stir boiling to remove floating froth, small fire stew cook until cooked or DCB, depending on the material texture Laonen, flexibility steak.
only add Q & A:
(1) In addition to soup spice things others have sold in supermarkets. Soup is the chicken and boil the soup bones and so on.
(2) is a
(3) soup pot of water into the pot is burning.
(4) the need Shaofei cooled brine into the refrigerator and then.
(5) can be.

Chinese:请问如何制作家用卤汤

类别: 餐饮食品

问题:
请问如何制作家用卤汤 ？听说在外面买的肉卤制品里 放有有害身体的原料、色素….为了身体健康我不敢买。春节快到了我想在家自己卤肉，可我不会制作卤汤（我的厨房技艺特差）请教那位专家能给我提供一种简单优质的卤汤做法。先谢谢啦！

回答:
卤水的制作：原料：冰糖250克，八角10克，桂皮5克，生姜100克，大葱100克，三奈5克，甘草5克，花椒10克，小茴香8克，丁香4克，草果10克，干辣椒10克，料酒100克，食盐200克，精制油250克，味精50克，鲜汤5000克，纱布袋2个。
制作方法：（1）姜拍破，葱打结，用一个纱布袋扎紧袋口，将所有香料用一个纱布袋装好，将冰糖砸碎。
（2）炒锅置火上，放精制油、冰糖各100克炒至熔化呈深红色，掺沸水250克制成糖色。
（3）锅汤掺鲜汤放入香料袋、姜葱袋、盐、味精、料酒、糖色、冰糖（使汤成浅红色），用火煨至香味四溢即成卤水初坯。
适用范围：卤制各种动物原料及部分复制豆制品。
卤水的使用：（1）动物性原料须先氽水后再卤入卤锅卤制入味至软熟。常卤鲜味性足的原料，能提高卤水质量。
（2）鲜香味好的原料（猪肉、鸡、鸭、鹅）应与异味重的原料及牛羊分别使用，以保证卤制品的质量。
（3）经常检查卤水咸度、色泽、香味及卤水量，并随时增添补足。
卤水的保管方法：卤水要经常过滤，去杂质，保持清洁卫生。存放时需烧沸，除去过多的油脂。盛入瓷桶或盆内、瓷缸内（盛器下要垫平稳），存放在阴凉通风处。如长时间不使用，须经常烧沸后再储存。
卤制品制作方法：（1）体积软大的肉类清洗后，用刀划成条块，牛羊肉需经用盐、酒、姜、葱腌渍味（夏天腌6小时，冬天约1天）。
（2）氽水的时间应视原料质地而定，鲜香味较好，异味轻的原料，氽水已能除去腥味，捞出即可。卤制牛、羊肉、猪肚肠等异味重的原料，氽水至熟后，才捞入卤锅内。
（3）原料入卤锅后，卤汁应淹没原料，旺火烧开除去浮沬，小火焖煮至熟或粑，视原料质地老嫩，灵活掌握火候。
问题补充问答：
（1）除鲜汤外其它香料在超市就有卖。鲜汤是鸡、骨头等熬的汤。
（2）是
（3）锅汤就是水放入锅中烧的。
（4）卤水需烧沸冷却后再放入冰箱。
（5）可以。