1. Recipe:
25 grams of star anise, 15 grams of cinnamon, 15 grams of fennel, 15 to 25 grams of licorice, 10 grams of sannai, 10 grams of sugarcane, 3 to 5 grams of Chinese prickly ash, 20 grams of Amomum villosum, 10 grams of grass 5 grams of cardamom, 15 grams of cloves, 5 to 15 grams of ginger, 100 grams of green onions, 150 grams of Shaoxing wine, 100 grams of rock sugar, 350 to 500 grams of MSG, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 gauze bags
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2. Preparation:
1. Combine star anise, cinnamon, cumin, licorice, sannai, manganese, pepper, Amomum villosum, cardamom and grass fruit Divide , cloves and cloves into two parts, put them into loose gauze bags respectively and tie the mouth of the bag tightly with a string; wash the ginger and pat it into pieces; wash and tie the onions with their roots.
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2. Roast the large pieces of rock sugar on the fire first, then place it on the cutting board and gently crush it, then put it into the pot together with the refined oil, and use Stir-fry over low heat until it turns deep red, add 500 grams of boiling water and stir well to turn into sugar color.
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3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, adjust
add refined salt, monosodium glutamate and sugar color, and then Add the spice bag, bring to a boil, then simmer slowly over low heat until fragrant and fragrant, and it is now fresh brine.
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3. Issues that need attention?: ?
1. When frying the sugar color, it must be stir-fried slowly over low heat, and the sugar color should be slightly tender. , otherwise the fried sugar will have a bitter taste.
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2. Brine prepared according to traditional methods usually does not add MSG. However, because most fresh brine is lacking in umami flavor, and in recent years, people’s requirements for umami taste seem to have increased. It gets higher and higher, so you can add an appropriate amount of MSG during the preparation process. It should be noted that adding MSG to the brine will not cause any side effects, because MSG will only produce sodium pyroglutate at a temperature above 160°C and lose its flavor, while the temperature of the brine when boiling generally does not exceed 105°C.
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3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the perspective of medicinal properties, licorice has the effect of harmonizing various flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the brine. ?
4. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves used in 5000 grams of fresh soup should be controlled between 5 and 15 grams.
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5. The roots of the green onions used to make the brine should be retained, which can make the brine taste more fragrant. This is the experience imparted to the author by a master who has made brine for many years.
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6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, which turns it into a spicy brine.