The Spring Festival of 2017 is coming, and the food on the table Chinese New Year's Eve spring festival every year is a hot spot that everyone chases, ol's petty bourgeois food, parents' traditional food, children's desserts, exquisite and delicate fresh traditions, on the Chinese New Year's Eve dinner table of Chinese New Year's Eve, interpreting reunion and auspiciousness. On this important day, learn a few hands of sauce marinade to go home and show a hand.
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There are many similarities between the cooking method of sauce and brine, so people often refer to the two as "sauce brine". In fact, the sauce used in the sauce, the original must use bean sauce, noodle sauce, etc., now more use soy sauce or add sugar color, etc., sauce made of products color is mostly sauce red or reddish brown, generally for the spot, do not leave the aged juice, the product is often through the sauce in the pot natural thickening wrapping or artificially coating, and so that the appearance of the product sticky a layer of paste, many raw material corner noodles through pickling or oil, etc., sauce cooking method prevails in the north, and the cooking method of brine is prevalent in the south, so there is a "south brine north sauce" said.
After several uses of sauce and marinade, it is commonly known as old soup. The flavor quality of the sauce and marinade dish products is better than the old soup, and the old soup is better to cook many times and a variety of raw materials, such as the old soup that has cooked chicken and pork many times, and its products are excellent, so the "century-old soup" is often regarded as a treasure.
The preparation of sauce and marinade is divided according to the region, there is a difference between north and south, and there is a difference between red and white according to the color of the seasoning. Sauce, marinade has red, white two, the general recipe of red brine is boiling water 2000g, soy sauce 400g, salt 30g, star anise, licorice, cinnamon 10g each, pepper, cloves, ginger, green onion 2g each, rock sugar or white sugar 300g, cooking wine 200g; the formula of white brine and red brine is basically similar, but the amount of salt changed to 100g, without soy sauce and sugar.
The preparation of sauce, generally boiling water 2000g, soy sauce 400g (or noodle sauce 500g), peppercorns, star anise, cinnamon, etc. each 50g, or add sugar 10-50g, sometimes with red yeast or sugar color to enhance color, in order to form some unique flavor, often also add some spices, such as tangerine peel, licorice, cloves, fennel, cardamom, hawthorn, sand kernels, apples, etc., in addition, there are some special flavor sauces, briefly described as follows:
Sauce stewing sauce: on the basis of the general sauce method, in addition to adding red yeast to increase color, the amount of sugar increased several times, the sauce is boiled first put 3/4 of the sugar, when the product is soft and rotten, the juice thickens out of the pot, and then put 1/4 of the sugar into the sauce in the pot, simmered with a low heat, and constantly stir-fried to a thin paste, and then brush the outer layer of the product, Suzhou's sauce meat belongs to this method, if there is a product out of the pot before the sugar into the pot, together boiled until the juice is thick, or sugar to the sauce products out of the pot.
Sweet and sour sauce: sweet and sour sauce is the mainstay, the use of appropriate heat in the pot to wrap the sweet and sour sauce on the product, such as Yangzhou's Qingzi ribs belong to this method, and in the spicy Hunan area, when making traditional flavor specialty sweet and sour ribs, it is also necessary to add chili powder to the sweet and sour sauce to form a sour, sweet and spicy feature, also known as sweet and sour sauce, which can also be called sweet and sour sauce.
Honey sauce: products such as Shanghai's honey sauce small meat, honey sauce ribs, etc. The old soup should be kept in the production, and the following points must also be noted:
1. After use, skim off the slick oil in the soup, remove impurities, etc., hang the spice bag in a ventilated place, put it in the next cooking, boil the soup, put it in a clean vessel, put it in a ventilated place, and cover it with a ventilated cover (to prevent dust and insects from falling in).
2. After boiling into the container, can not be stirred, can not touch the raw water, etc., boil once in summer, boil once in winter 2-5 days, such as refrigeration after cooling, the storage cycle can be longer.
3. Because the soup of processed soy products is easy to deteriorate, when processing soy products, only part of the old soup can be scooped out, and after use, it can no longer be stored in the old soup, and can only be used for other purposes. Other dishes can be prepared as a condiment.
4. If the old soup is used for a long time, it should be filtered with clean gauze or a fine eye sieve to remove the residue and add some spices to the soup to purify.
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