What's the difference between sauce and brine?

Sauce and brine are made by boiling broth and then soaking the finished product. Braised cooked food is commonly used in South China, and processed food with sauce is mostly used in North China. Therefore, there has always been a saying of "South Halogen north sauce".

There are several differences between sauce and salt water. One. The use of fruit juice is different.

1. The color of the sauce is heavy, and the sauce used is also made now. After the raw materials are cooked, the soup will dry and wrap on the surface of the raw materials, thus improving the edible taste of the dishes.

2. The color of the marinated food is relatively light, so it is necessary to preserve the marinade, that is, the longer the marinade is preserved (that is, the longer it is used), the better the taste of the marinated food will be. In some old marinated shops, a pot of marinade can be used for decades.

Two. Use different ingredients

(1) marinated food, can use animal raw materials, such as beef, chickens, ducks and geese, internal organs of livestock and poultry, etc. You can also use plant raw materials, such as tofu products, flour products, lotus roots, potatoes and so on.

② Soy sauce food mainly uses animal raw materials, that is, animal meat, bones, head and feet, fish and poultry.

Three. Different finished products

(1) When making sauce products, because the spices used are high, the finished sauce has a strong flavor and a heavy seasoning flavor, and it tastes salty and salty, and the finished product has a bright red color.

(2) When making halogen products, we seldom use salt water, seasonings and spicy seasonings, so the finished products are light in color, light in seasoning and strong in halogen juice.

Next, I want to share with you how to make marinade and sauce.

One. bittern

Brine is a method of cooking raw materials in prepared juice and then soaking them in raw juice. The raw materials of halogen are mostly poultry, livestock and animal viscera, such as halogen liver, halogen duck, halogen goose, halogen chicken and halogen sausage.

Characteristics of (1) halogen

Soak the pickled vegetables in juice and take them at any time to keep them fresh and tender. According to its color, the juice of marinated vegetables can be divided into red marinade and white marinade. The red marinade is made of soy sauce or red yeast rice, and the white marinade contains no color seasoning. The finished product of pot-stewed vegetables is characterized by tender and smooth taste, complete texture and shape, and moist skin.

(2) Key points of brine operation

(1) when marinating, it should be heated with a small fire to facilitate tasting.

(2). According to the characteristics of dishes, master the color of marinade.

3. If the marinated brine is to be postponed, the raw materials and marinade should be heated and stored.

④ According to the situation, the old bittern can be preserved. The method of preservation is to kill microorganisms by frequent heating to prevent them from becoming sour or moldy. The amount of seasoning can be increased appropriately when it is used next time.

Two. Sauce; I see

Sauce is a cooking method in which the processed raw materials are put into the sauce, then heated with low fire until the raw materials are crisp and rotten, and the sauce is dried. The essence of sauce is that the color of the dish is as deep as sauce, followed by the crisp taste. Therefore, the sauce is suitable for big and old raw materials, such as sauce beef, sauce trotters and sauce elbows.

Characteristics of (1) sauce

Pickles are dark in color and crisp in taste. Dark color, usually colored with the sugar color of soy sauce or monascus water, has a crisp taste. Commonly used condiments for pickles are: soy sauce, refined salt, sugar, pepper, aniseed, cinnamon, clove, Amomum villosum, Amomum tsaoko, angelica dahurica, cardamom, fennel and cooking wine.

(2) Key points of sauce operation

(1) First, prepare the sauce soup, then put the raw materials into the sauce soup, turn to low heat after the fire is boiled, and finally turn to high fire to dry the sauce and wrap it on the surface of the raw materials.

② When preparing miso soup, enough seasoning and water should be added at one time to avoid the shortage of miso soup in the process of raw sauce.

3. In order to make pickles more tasty, the raw materials should be pickled with soy sauce, cooking wine, chopped green onion, ginger, pepper, etc. before they are put into the pot, and then put into the sauce soup for processing.

Sauce: it is a cooking technique that the primary processed ingredients are put into sauce soup, boiled with strong fire and heated for a long time to make the ingredients taste mature.

Brine: it is a cooking technique that the primary processed ingredients or semi-finished products are heated in brine to absorb the halogen flavor and heat until cooked.

What's the difference between sauce and brine? Only refers to the difference between miso soup and brine. There are many similarities and obvious differences between miso soup and bittern soup. The following is a detailed summary based on my experience: the difference 1. Different ingredients: sauce generally uses raw materials, with a narrow range of materials, mostly animal ingredients. For example, we are familiar with sauce beef, sauce trotters, sauce pork liver and so on. Halogen uses a wide range of ingredients, in addition to the ingredients used in sauces, there are some seafood, vegetarian dishes, etc., and even semi-finished products. As long as you can think of halogen, you can say anything can be halogen.

Difference two. Different tastes: the flavor type of sauce is relatively simple, and the most common is the five-spice type, which is more acceptable in the northern region. There are many kinds of bittern, such as inferior bittern, oil bittern and spicy bittern, which are widely distributed and have high acceptance rate.

Difference three. Different seasonings: Different tastes determine different seasonings. Literally, sauce, sauce, soy sauce, etc. must be added with sauce. And soy sauce generally does not use halogen.

Condiments are used in sauces and marinades to remove fishy smell and increase flavor. Because the sauce has a single taste, five spices such as star anise, pepper, cinnamon, licorice and clove are commonly used. In addition to the above, a variety of spices will be added to the sauce according to different regions.

Difference 4. Different colors: the sauce is mixed with soy sauce or sugar color, which is generally sauce color or reddish brown. According to the color, bittern is divided into bittern, white bittern and yellow bittern, among which red bittern is similar to sauce, generally with sugar color and similar color.

Difference 5: The initial treatment is different. The ingredients of the sauce generally need to be marinated or oiled, and the brine can be marinated or not.

Difference 6: the retention of the old soup is different. This should be an obvious difference. It turns out that sauce is generally used now, leaving no old juice. In fact, it didn't leave. In this process, the sauce will slowly and naturally gather thick soup, and in the end, there is little left, almost all wrapped on the surface of the ingredients.

Nowadays, sauces are generally aged, but with the continuous addition of sauces, the color and taste will become heavier and heavier, so it is difficult to grasp the flavor when making sauces. Brine must be kept in stock for as long as possible. For example, century-old bittern is more precious.

Extension: Sauce and marinating tips 1. No matter whether the sauce is marinated or not, the ingredients should be the brand goods of the big factory, such as animal ingredients, and there are few cases of miscellaneous hair and blood stasis, which can ensure the quality.

2. Before the sauce is pickled, it needs to be pre-treated, such as soaking in blood water and blanching. If the smell is strong, it should be coded before cleaning.

3. Rational use of seasoning packages. When you use it for the first time, the spice is so strong that you can take it out in advance after cooking for about 40 minutes. After the fragrance fades two or three times, it can be kept in the old soup, and after four times, it is replaced with a new bag.

4. Before making, check the salinity, color and dosage of sauce and marinated soup, and try to supplement some new soup for circulation every time, which is beneficial to color matching and seasoning. It is best not to add water halfway. If you have to add water, you must have hot water or hot soup.

5. The most important thing of sauce and brine soup is to preserve the old soup, which is the premise of making a good product. After each use, try to clean the broth once, skim off impurities with a fine leak, and put it in a cool and ventilated place to open and cool (do not stir, naturally cool).

6. The upper oil slick formed by sauce brine should be kept about three fingers thick, too little can't be isolated and fragrant, and too much can easily deteriorate the soup stock (especially in summer).

7. After the sauce and brine soup is used for two or three times, it should be cleaned up to remove the floating impurities between the oil slick and the old soup. The old soup should be filtered with fine gauze, and the last mouthful of old soup at the bottom of the barrel should be poured out, and water should be added to make up.

In traditional cooking, chefs are used to dividing the techniques of bittern into two schools, namely, South Brine north sauce.

Brine and miso soup are essentially seasoning soups for cooking Chinese food. Chefs in the north collectively call this soup miso soup, and chefs in the south call it brine.

The cooking process of "sauce" is similar to that of "halogen". Let's talk about the cooking method of "halogen" first, and then "sauce", which is easier to distinguish.

Halogen refers to a cooking method in which raw materials are stewed with halogen soup on a medium or small fire until cooked and tasty. Suitable raw materials are all vegetarian, such as pigs, cows, sheep, chickens, ducks, geese and their internal organs, eggs, mushrooms, dried beans, venetian blinds and vegetarian chickens. The specific operation process varies with raw materials and technology. The raw materials can be directly marinated with brine soup after cleaning, or they can be marinated first and then marinated.

Halogen products are usually called halogen goods, halogen flavor or halogen vegetables. Because the brine soup is boiled with spices, it has a mellow and rich fresh flavor and a meaningful taste, which is suitable for drinking. Halogen products are all over the country, and there are many famous products, such as Nanjing salted duck, Dezhou braised chicken, Kaifeng Mayuxing cockfighting, Fuliji, Daokou and Goubangzi roast chicken.

Technical requirements of halogen

1, proper use of firepower.

Generally, the raw materials of halogen products are massive and take a long time to heat, so the raw materials need to be boiled with strong fire first, and then simmered with low fire to meet the requirements of internal and external maturity.

2, the order of feeding should be appropriate.

Several different raw materials can be pickled in the same pot, but the feeding sequence should be determined according to the different textures of raw materials and the length of heating time to ensure the consistency of maturity. For example, beef, strips and ducks are marinated together, first beef, then strips and finally ducks.

3. Add spices to the marinated soup and wrap it with gauze to prevent it from scattering into the soup and sticking to the marinated products, which will affect the taste and appearance.

Spices can eliminate differences and enhance the flavor of ingredients, but if they are mixed improperly or used in large quantities, they will have a strong flavor of traditional Chinese medicine, which is counterproductive.

Generally speaking, the total amount of spices (including ingredients) used per 50 kg of brine should not exceed 600 g, and the proportion of pungent or bitter spices such as clove, citronella, cinnamon and nutmeg should be small.

In addition, pork and beef "eat spices", so the amount of spices should be appropriately increased when preparing spice packages, while mutton, chicken and seafood "eat less" and the amount of spices will be relatively small.

4, often making halogen products, the maintenance and preservation of old halogen is very important.

Generally speaking, the maintenance of salt water needs to pay attention to the following points:

A. After the marinade is used for a period of time, new soup of boiled ham and bacon should be added to increase the concentration and taste of the marinade.

B, use minced chicken (minced chicken) to remove impurities in the marinade, so as to keep the purity of the old marinade and the cleanness of the marinated product.

C, halogen products out of the pot, should filter out the residue in the brine soup, clean the floating foam and then boil it, and then pour it into a container filled with marinade, waiting for its natural cooling, and shall not be stirred.

D skim off the thick oil slick regularly, and keep the oil with the thickness of 0.5- 1 cm (except oil and salt water).

E, regular boiling disinfection, without raw water, so as not to rot. Generally speaking, it is cooked once in the morning and evening in summer, once every day in winter, and put in a ventilated place after cooling.

F, the material head is changed once, the seasoning package is changed every 2-3 times, or the old and new material packages are recycled.

G, marinated soy sauce is easy to rancid, so never use all the marinade for marinated bean products, but scoop out the marinade as needed, and the remaining marinade after marinating cannot be put back in its original place.

If the marinade is used during storage, the remaining marinade should also be boiled before storage.

5. There are several ways to color the pickled soup:

Redmi, sugar or northeast miso are added to miso soup in northern areas such as Shandong and Northeast China. Monascus rice is red. When used together with sugar, it can inhibit the oxidation and blackening of caramel and keep the sauce soup red and bright for a long time.

The bittern soup in Beijing is sometimes colored with dried yellow sauce; Guangdong chefs are good at coloring with turmeric, soy sauce and soy sauce; Bitter dishes in Hubei, Hunan, Sichuan and other places generally use dried Chili, Chili sauce and yellow sugar to adjust the color of red soup.

Although gardenias in spices also have the function of color matching, generally only a small amount of gardenias are wrapped in spice bags to help color matching, so it is not suitable for large-scale use, otherwise it will be very bitter.

Technical classification of halogen

It means that now that the brine is cooked, the brine is not reserved for rice.

Refers to the repeated application of salt water soup, each time adding seasoning and soup, after use, cleaning and storage, can be used for many years. "Red brine", "white brine" and "clear brine" can all be applied. Halogen-covered food is characterized by rich and mellow aroma.

Also known as "salt water", the marinade is made of pepper, star anise, onion, ginger, salt and monosodium glutamate. Some do not need spices, and the finished products are mostly used as cold dishes. Typical dishes such as salted duck and stewed fillet.

The materials used are basically the same as the red halogen, except that there is no need for coloring materials such as soy sauce and Redmi, and the finished products have no sauce color, such as pork tripe and pigeon with white halogen.

Colouring materials such as Redmi, sugar or soy sauce are used in the preparation of brine, which makes the finished product reddish brown, representing braised pig's trotters and other dishes.

Originated in Dazhou, East Sichuan, it is suitable for duck tongue, goose web, wing tip and other raw materials. It is small in size, crisp in taste and less in oil, so it is named because the prepared marinated soup is "more in oil and less in water". In the process of marinating, cooked food is scalded by hot oil, and the aroma in the oil is transported to the raw materials. The raw materials with good brine are bright red in color, rich in aroma and crisp and slippery in oil.

The name "sauce" is very common in the north, and its cooking technology is similar to that of "halogen" method. It was named after the early use of sauce as the main seasoning, but now it is mostly changed from sauce to soy sauce.

Most of the raw materials are meat, some need to be pickled with soy sauce first, and some need to be fried first and then cooked with soy sauce soup. The finished product is dark in color and mostly cold.

Traditional sauce methods can be divided into original sauce, semi-original sauce, clear sauce, marinated sauce, aged soup sauce and so on.

It's usually miso soup made now. After the cooked raw materials are fished out, the sauce soup in the pot is boiled into thick juice, or coated or poured on the sauce, or the juice can be collected directly, so that the soup can wrap the ingredients. For example, elbow flowers in sauce, pork belly in sauce, fish in sauce, etc.

Also known as "semi-old soup sauce", after the raw material sauce is cooked, take out a part of the sauce soup, cook it in a clean pot until it is thick (you can add the raw materials to collect the juice together), pour it on the sauce, change the knife and put it on the plate, and then wipe the remaining thick sauce on it. It turns out that the sauce soup left in the pot is the old soup, which will be used later, such as sauce duck.

After the raw materials are cooked in the sauce soup, take them out of the pot, put a layer of sesame oil on the surface while it is hot, and then eat them when it is cold, such as sauce meat.

Also known as "soup stock sauce", it is close to the method of "marinating". Add seasoning and soup, such as sauce chicken, sauce beef and mutton, when recycling sauce soup.

After cleaning the raw materials, put them into a sauce soup pot and cook them, and pour the soup into a container. The sauce is soaked in the sauce soup and completely cool. Take it out and eat it with juice.

The above is an overview and difference between sauce and marinade, and their cooking techniques are very similar. I hope these can help the topic.

As the saying goes, South Halogen north sauce. Sauce and brine have their own methods. Generally speaking, sauce products are colored with soy sauce or sugar, and the color of finished products is mostly sauce red or reddish brown, which is ready-made and will not leave old juice. However, the coloring methods of brine products are diverse, mainly sugar coloring, and the color of finished products presents different colors according to different coloring methods, so brine can be used repeatedly. Below, the similarities and differences between specific sauces and marinades are explained respectively.

First, the material selection is different:

1, marinating can use animal raw materials, such as beef, chicken, duck, viscera, etc. You can also use plant raw materials, such as dried bean curd and winter bamboo shoots.

2. This sauce is mainly made of animal raw materials: specifically, meat, viscera, bones, head and hoof, tail, etc. Of animals;

Second, the seasoning is different:

1. Halogen products: mainly salt water, less seasonings and spices, and light color.

2. Sauce products: the spices used are high, the sauce is strong and the seasoning is heavy.

Third, the juice is different:

1, marinade is preserved in pickling, and the more old marinade (used repeatedly), the better the taste, so the more valuable it is.

2. The sauce used for making sauce is freshly made. After the sauce is ready, concentrate the sauce and pour it on the pickled vegetables.

Fourth, the methods are different:

1, the southern popular halogen cooking method,

2. The cooking method of sauce is popular in the north, so it is called "northern sauce in the south".

Halogen and sauce also have something in common.

One of the similarities: "appearance" is the same.

When making southern brine, the raw materials are usually put into a pre-made brine pot and marinated slowly until cooked. The color of salt water is mainly red. No white salt water is added, and the finished product is based on raw materials.

Pickled vegetables in the north are made by putting the raw materials into a sauce soup pot and then cooking them slowly through the sauce. Because the sauce is made of soy sauce (or noodle sauce), soy sauce and other raw materials, the appearance of the sauce is mostly red soy sauce. It seems that southern gravy and northern sauce are the same in appearance.

The second similarity: "taste" is very rich.

No matter "Lu Nan" or "north sauce", horns, cinnamon, fragrant leaves, cardamom, green onions, ginger and other spices are indispensable for seasoning, which makes the taste of kimchi and pickles basically similar, and both have a spicy taste.

Bao Xiao is really afraid that southerners and northerners will fight again on how to distinguish soy sauce from salt water. After all, people often say that north sauce is Nanlu, and each has its own pride. In fact, in Bao Xiao's view, in fact, no matter whether it's sauce or brine, China cuisine for so many years has long been combined with the traditional skills of the north and the south. Just mentioning the personal technical level does not mean that the sauce is lower than the halogen. Just like eating rice and noodles in the north and south, rice is not better than noodles, but depends on the individual's cooking skills. Without much gossip, let's analyze the difference between sauce and halogen from many aspects.

Different ingredients. Pickled ingredients are generally beef, chicken, duck and internal organs, including kelp, dried bean curd and cauliflower. You can refer to the things sold in Zhou Heiya, which are all marinated.

The ingredients of the sauce are only animal meat, viscera, claws, hooves, tail, head and so on.

Juice is different. Old bittern must be used to make bittern. The longer the old bittern is used and the more times it is used, the more delicious it will be.

The sauce is made now, so that the ingredients can absorb the taste of the sauce.

The finished product is different. The sauce product has dark color and strong sauce flavor.

Halogen products are light in color and salty in taste.

Give examples. The more popular ones are braised beef and sauce beef.

Braised beef is dark brown in color, rich in flavor, soft in taste and delicious. Because its production process is to soak beef pieces in salt water containing dozens of spices and cook for several hours, braised beef contains abundant juice and is extremely enjoyable to eat.

Sauced beef is red and pickled with various seasonings, so its sauce flavor is extremely rich. The meat quality of the sauce beef is very tight and will not be loose. The taste is endless, and the more you chew it, the more fragrant it becomes.

To sum up, the above is the difference between halogen and sauce. I hope I can help you!

Sauce and marinade are mainly reflected in the differences in making methods and tastes.

1. The main raw materials for sauce production are various sauces, sweet sauces, bean sauces, etc. It needs to be marinated before cooking meat, added with sauce during cooking and dried after cooking.

2. Luwei is mainly made of spices, such as star anise, cinnamon, tsaoko, fragrant leaves and so on. , ranging from a few categories to more than a dozen. The amount and dosage of spices used by each family are very different, and the taste is also very different.

The two methods of marinating and sauce making are basically the same, which are suitable for animal raw materials, mainly pork, beef and mutton, chickens and ducks and various animal offal. After boiling water, cook the raw materials in a pot of brine or sauce. There are differences in seasoning flavor and flavor characteristics between them.

Brine method is old brine, that is, brine does not stop. After the old brine is used for a period of time, it is necessary to reduce the dilution of the soup and continuously increase the seasoning and moisture. The longer the brine is left, the more fragrant it is. Otherwise, hundreds of old shops claim that our brine is more than 100 years old.

There are similarities among sauce, sauce method and brine method. The sauce is basically made on the spot, leaving no old juice. Boil the processing raw materials in a halogen pot, take them out and put them in a basin. Then pour the thick sauce on the surface of the finished product, and the meat will be frozen when it is used, which is a major feature of the sauce meat.

What's the difference between sauce and brine?

The cooking method of sauce is popular in the north, and the cooking method of halogen is popular in the south, so it is called "South Halogen north sauce".

1, material selection difference.

Halogen products can use animal raw materials, such as beef, chicken, duck, viscera and so on. You can also use plant raw materials, such as dried bean curd and winter bamboo shoots. The sauce mainly uses animal raw materials, specifically, animal meat, internal organs, bones, heads, hooves, tails and so on. But the sauces of pot-stewed vegetables are aimed at different things. They mainly use animal raw materials, specifically, animal meat, internal organs, bones, heads, hooves, tails and so on. It's hard to see anyone making plant raw materials with sauce. In the final analysis, there are two reasons, one is the bad taste, the other is the bad appearance, the plant raw materials are too brittle, and it is easy to become loose, loose and rotten.

2. The difference between soup. For marinated products, the best soup is to keep the marinade. The old soup cooked many times with various raw materials is the best. For example, in the cooking process, the aroma of raw materials and the aroma of marinade gradually penetrate into the raw materials, which will make the products mellow.

The sauce meat of a century-old shop has always been cooked with old soup, so everyone regards "century-old soup" as a treasure. And the more delicious the old brine, the more valuable it is. The difference between sauce and brine lies in making it now. After the sauce is ready, concentrate the sauce and pour it on the pickled vegetables.

3. The finished products are different. Generally speaking, the spices used in sauce products are high. Mix dried yellow sauce and sweet noodle sauce with water to make porridge, and sieve once to remove sauce residue. After the sauce soup is cooked, the raw materials can be added. When you open it again, it will immediately turn to low heat, with strong sauce and heavy seasoning. Brine products mainly use brine, and the amount of seasonings and spices is relatively small, and the color is relatively light. If the color is too deep and strong, it will make people feel that the lo mei is not authentic enough. Many times, people pursue bright and uniform colors and avoid black. According to different colors, there are differences between red and white.

Sauce is generally made of soy sauce in the north, and halogen is a common processing method in the south. Many people will think that sauce is similar to halogen, but there is still a big difference. The differences between sauce and marinade are: different materials, different practices, different eating methods, different seasonings and so on.

We all know that sauce is a method of putting the primary processed ingredients into the prepared sauce soup, stewing it slowly with a small fire, and taking it out and cooling it into a dish; Halogen is to heat the processed raw materials and clinker in brine, and penetrate the flavor of various seasonings in brine into food, so there is still a big difference. Let's talk about the difference in detail.

1. Sauce 1. What is sauce?

Sauce is a cold dish process. The processed raw materials are put into a sauce soup pot prepared in advance, boiled with strong fire, then turned to low heat for a long time to make the raw materials mature and tasty, and then taken out for cooling.

2. Processing of soy sauce raw materials

Because the ingredients of the sauce are all raw materials, it is a key step to deal with the ingredients first. If it is not handled well, it will directly affect the taste. For some ingredients with heavy odor, it takes a long time to rinse, usually more than 2 hours. Then put it in a pot with cold water and soak it slowly with a small fire.

3, the production of miso soup

The method of making miso soup is also relatively simple. Make old soup with muddy materials such as old hen or stick bone, then fry the sauce, put it into the old soup, and add seasoning, chicken essence, salt and sugar to make miso soup.

4. The miso soup is cooked.

The temperature of miso soup is also very important. Generally speaking, the original ingredients will be added to the miso soup after it is boiled. When it boils again, turn to low heat and simmer. During the whole process, it is best to keep the miso soup in a seemingly open state, and finally collect the juice on fire.

Second, halogen 1, what is halogen?

Halogen is a cooking method in which processed raw materials, clinker or semi-finished products are heated in pre-cooked brine to make the raw materials fully absorb the halogen flavor and ripen.

2. How to adjust salt water

The quality of brine directly determines the quality of brine products. Brine is much more complicated than sauce. In addition to spices and seasonings, a small amount of oil should be added, especially the proportion of spices.

3, marinating temperature

The marinating temperature is also complicated, and the raw materials are prone to some skin breakage, that is, the fire is too big. Therefore, when marinating pigeons, pig's trotters and other raw materials, the temperature of brine must be controlled between 93-98 degrees, and the temperature should be kept on a small fire.

4, salt water maintenance

Generally speaking, it is best to marinate different ingredients in a special way, so as not to cross-talk with each other and affect the taste. Salt water can be used repeatedly, and the longer it takes, the better it tastes. After each marinating, the blood foam should be skimmed and the impurities filtered out. Therefore, the maintenance of salt water is very important.

Third, the difference between sauce and brine 1, materials

Sauce only uses raw materials, and it is the raw material of animal meat and internal organs; The materials used in brine are very diverse, and both raw materials and clinker can be cured.

2, different accessories

The auxiliary material of sauce is mainly sauce, and the sauce used in different places is different; The auxiliary materials of halogen are complicated, mainly spices, such as fragrant leaves, star anise and cinnamon.

3. Different tastes

The sauce is full of sauce flavor and rich in sauce flavor; Braised pork is cooked by a variety of spices, which is a unique taste of halogen and is made up of seasoning and meat.

Summary: Through the above analysis, we know what is the difference between sauce and marinade, which is mainly reflected in the materials, auxiliary materials, production, eating method and taste, but each has its own characteristics and is very delicious.

The difference between sauce and brine is simply Lu Nan, north sauce. For example, northern Dezhou braised chicken, Baoding donkey meat and other foods, their production methods are inseparable from "sauce." The spicy duck neck in the south and the pot-stewed taste in Shaxian snacks all adopt the method of "pot-stewed". The specific differences are as follows:

First, the traditional sauce method only uses fresh ingredients, such as pork, cattle, sheep, donkeys, chickens and other meat and internal organs. Now it has also introduced the halogen experience, such as "vegetarian chicken".

Traditional marinades are very diverse, both raw materials and clinker can be marinated, and the ingredients that can be used for marinating are also very diverse. Besides poultry meat and internal organs, they can also be eggs, bean chips, yuba, mushrooms, seafood and so on.

Second, the spices commonly used in the spice sauce soup are onion, ginger, pepper, star anise, fennel, tsaoko, cinnamon, fragrant leaves, kaempferia kaempferia, cardamom, angelica dahurica, galangal, clove and so on. When boiling brine, in addition to the above conventional spices, citronella, gecko, southern ginger and some Chinese herbal medicines unique to the south are often added.

Third, seasonings In the choice of seasonings, the seasonings for making sauce soup are relatively simple, mainly salt, noodle sauce or northeast soy sauce, sugar color, soy sauce and chicken powder. Now oyster sauce is also useful.

The seasoning for boiling brine is more complicated. Besides salt, sugar, soy sauce and chicken powder, fish sauce, carved wine and even abalone sauce and ribs sauce will be added according to the different components of brine.

Third, the taste of sauce soup is relatively simple, that is, salty and delicious, with five flavors; Brine is divided into white brine and red brine, which shows richer flavor according to different seasonings.

In addition, they also have many similarities in manufacturing technology. For example, you should hang soup in advance, cook it on high fire and cook it on low fire.