Pickled vegetables are salty, fragrant and delicious. It can be said to be a good home appetizer, but there are some confused concepts in making pickled vegetables. We need to distinguish them first. Many people may not understand the difference between "sauce" and "brine":

酱和卤是熟食店经常使用的熟食加工方法。说到酱和卤，很多人会认为这两者几乎是相同的，因为有很多“酱卤”的叫法。但从选料、做工、用料等方面细分之后，其实酱和卤还是有很大差别的，今天我们就来聊聊它们的差别到底在哪里。

Sauce and brine are cooked food processing methods often used in cooked food stores. When it comes to sauce and brine, many people will think that the two are almost the same, because there are many names of "sauce brine". However, after subdividing from the aspects of material selection, workmanship and materials, there are still great differences between sauce and brine. Today, let's talk about their differences.

酱和卤两种操作，不同的地方说三点：酱汤和卤水的熬制方法不同、香料的使用有差别以及原材料的选择也不同。酱制一般在北方使用居多，卤制在南方使用较多，所以有“南卤北酱”一说。

Sauce and brine are two operations. There are three points in different places: the cooking methods of sauce soup and brine are different, the use of spices is different, and the choice of raw materials is also different. Sauce is generally used in the north, and brine is more used in the south, so there is a saying of "South brine North sauce".

1：从用料来讲。酱法只用生料，一般于禽畜肉类原料及内脏。而卤的用料就非常多样，既可以卤制生料，也可以卤制熟料，而且可以用来卤的食材非常多样，除了禽畜肉类及内脏外还可以是禽蛋、豆制品、素菜、海鲜、菌类等。

1: In terms of materials. Sauce method only uses raw materials, which is generally limited to livestock meat raw materials and viscera. The materials used for brine are very diverse, which can be used to brine raw materials or clinker, and the ingredients that can be used for brine are very diverse. In addition to livestock meat and viscera, they can also be poultry eggs, bean products, vegetables, seafood, fungi, etc.

熟食加盟

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2：从香料和调料来讲。酱汤常用的香料就是基本香料，比较简单，普通家常用的7.8种香料即可，主要是突出酱香味；而熬制卤水使用的香料就非常复杂，除了常规使用的香料外，往往还会添加类似香茅、甘松、排草、灵草和一些中药材来增香、祛异和提味等。在调料的选择上，制作酱汤的调料就是简单的盐、酱料、酱油和鸡精，而熬制卤水的调料相对来说比较复杂，除了盐、糖色、和鸡精，还会根据所卤食材的不同加入白酒、料酒、花雕酒、醪糟等，并且会根据食材的不同使用不同的香料配方。

2: In terms of spices and spices. The spice commonly used in soy sauce soup is the basic spice, which is relatively simple. 7.8 kinds of spices commonly used at home can be used, mainly highlighting the flavor of soy sauce; The spices used in boiling brine are very complex. In addition to the conventional spices, they often add herbs such as citronella, Pinus koraiensis, paicao, lingcao and some traditional Chinese medicine to increase aroma, eliminate differences and enhance taste. Huadiao medium sweet Baijiu sauce is the simple sauce, sauce and chicken essence. The seasoning of brine is relatively complicated. Besides salt, sugar and chicken essence, it also adds liquor, cooking wine, flower carving wine and fermented grains according to the different ingredients of brine, and it will use different spices according to the different ingredients.

3：从味型来讲。酱汤的味型相对来说比较单一，就是咸鲜酱香味。卤水则分为白卤、红卤、黄卤、辣卤、油卤、泡椒卤、酒香卤等多种，根据调料的不同，呈现更加丰富的味道。

3: In terms of flavor. The flavor of soy sauce soup is relatively single, that is, the smell of salty and fresh sauce. Brine is divided into white brine, red brine, yellow brine, spicy brine, oil brine, pickled pepper brine, wine brine and so on. According to different seasonings, it presents a richer taste.

以上就是卤菜制作中“酱”和“卤”的区别啦，总的来说，酱更家常，而卤显得更，操作流程相对复杂，相信通过卤三国小编的介绍，大家对两者的概念有了区分和了解。

The above is the difference between "sauce" and "brine" in the production of pickled vegetables. Generally speaking, the sauce is more homely, while the brine is more professional, and the operation process is relatively complex. I believe that through the introduction of the halogen Three Kingdoms Xiaobian, we have distinguished and understood the concepts of the two.

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The above information is the knowledge sharing provided by Zuixian duck to Xiaobian. For more wonderful content, please click our website: https://www.zuixianya666.com We will have more content for you to check later