The recipe of brine introduces the cuisine and its functions in detail: Braised pickles

Materials for making brine: Main ingredients: Brine teaches you how to make brine and how to make it delicious. Brine is a Chinese Cantonese dish. A seasoning commonly used in , Sichuan cuisine and many snacks. The ingredients used include pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar. The number of dishes is Can be made in hours. Many restaurants reuse the brine because they believe the longer it is cooked, the tastier it will be. Brine has a wide range of uses. Whether it is a variety of meat, eggs or tofu, it can be cooked in brine. The most commonly used brine is northern and southern brine. In the catering industry, red and white brine are often used to distinguish them, which are called sauce cooked food. Each brine has its own unique flavor.

1. Several methods of making brine: 1. Ingredients: Sichuan pepper, star anise, cloves, grass fruits, licorice, cinnamon ***3/4 cup. Method: Put the brine ingredients and sand ginger powder into a cloth bag. Add eight cups of water and bring to a boil, then simmer over low heat for one and a half to two hours. 2. Ingredients: star anise (two grains), cumin, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit ( 1), tangerine peel (1/4 piece) Method: carry the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes, take it out. 3. Ingredients: Pork, pork bones, add tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, and Luo Han Guo. Method: Add water and simmer for one hour. 4. Ingredients: 50 grams each of soy sauce essence, star anise, cinnamon, and grass fruit, 25 grams each of ginger, pepper, and cloves, 50 grams of licorice, and 500 grams of boiling water. Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and MSG in a clay pot, place it on a slow fire, and cook for about 1 hour. Spices and medicinal packages must be soaked in basins regularly. After the brine is made, it is best to use it every other day. 5. Ingredients: 100g Sichuan pepper, 150g star anise, 100g cinnamon, 50g cloves, 50g red yeast rice, 50g licorice, 500g fat, 1500g dark soy sauce, 500g fish sauce, 150g rock sugar , 500 grams of refined salt, 250 grams of galangal, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Method: Combine 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, and red yeast rice. Put 50 grams and 50 grams of licorice into a "medicine bag"; slice 500 grams of fat into slices, fry the lard and discard the residue. Take a large stainless steel pot, pour 12.5 kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, and 500 grams of refined salt. Bring to a boil over high heat, then add lard and 250 grams of galangal. 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Boil the "medicine bag" for 20 minutes to become brine. The longer the brine is stored, the more fragrant it becomes. Preservation method: It needs to be boiled once every morning and evening. The "medicine bag" is usually changed every 15 days. Every day, light soy sauce, fish sauce, dark soy sauce, salt, sugar, and wine should be added in appropriate proportions according to the consumption. After marinating every day, pick up galangal, garlic, green garlic, and coriander to remove foamy impurities. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose) 6. Ingredients: old chicken, soup bones, longan, light soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, galangal, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, and ginger slices. Method: (1) Use old chicken, soup bones and longan to make thick soup. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, and brown sugar, drop in a little fish sauce to make the soup turn into light brown color, add salt, slightly salty, add galangal, Star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, ginger slices. (3) Bring the soup to a boil and pour in the sesame oil. 7. Spices: 60g star anise, 50g cinnamon, 45g hay, 50g tangerine peel, 200g fresh ginger, 75g lemongrass, 1 pair of geckos, 10g cloves, 30g grass fruit, 35g cumin, 25g pepper Grams, 30 grams of American ginseng, 15 grams of Codonopsis pilosula, 25 grams of clams [available in traditional Chinese medicine stores], 4 monk fruit, 20 grams of wolfberry, 50 grams of red dates, 100 grams of dried onions, and 30 grams of ginger.

Soup ingredients: 2 old hens, 1 old crow, 3000 grams of pig cob bones, 300 grams of longan [with shell], 500 grams of lard, 300 grams of celery, 50 grams of coriander, 75 grams each of green and red peppers. Seasoning: 250g refined salt, 1500g light soy sauce, 500g dark soy sauce, 150g sugar color, 200g cooking wine, 50g fish sauce, 100g rock sugar, 75g MSG, 25g chicken essence. Method: (1) Clean the old hens and old crows [use chicken and duck offal separately], break the cob bones and put them into the soup pot together, then add the broken longan and mix it with about 20 kilograms of water: burn over high heat After boiling, skim off the foam, turn to medium heat and boil into a pot of original soup, take out the old hen, duck and cob bones and set aside. (2) Pour the original soup into the brine pot, and wrap the star anise, cinnamon, hay, tangerine peel, gecko, cloves, grass fruits, fennel, pepper, American ginseng, Codonopsis pilosula, clams, wolfberry, etc. in gauze to make a spice bag. Put it into a brine pot, then add fresh galangal, lemongrass, cracked mangosteen, red dates, dried onions, beaten ginger, refined salt, light soy sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock sugar, etc. , then simmer for about 1 hour. After the flavor is fully absorbed, add MSG and chicken essence to make brine. (3) Clean the raw materials to be marinated first. After preliminary processing, put them into the brine pot. Cut the celery into sections, cut the coriander into sections, remove the seeds from the green and red peppers and cut them into pieces. Mix the lard together and put them into the wok. After stir-frying, pour the pot into the brine pot, then put the brine pot on the heat and marinate the ingredients in the pot until cooked. (This recipe is so precise and complicated) 8. Ingredients: 400g dried chili pepper, 50g ginger, 70g green onion, 20g star anise, 8g cinnamon, 10g cumin, 10g grass fruit, 10g pepper, 5g cloves, 8g amomum villosum , 12g cardamom, 5g braised grass, 5g bay leaf, 100g refined salt, 15g MSG, 50g red yeast rice, 5000g fresh soup, 2000g refined oil. Method: (1) Cut the dried chili into sections, soak other spices in water and drain. Add 1200g of red yeast rice to boil, then drain and keep the juice for later use. (2) Heat a clean pot, add oil and heat until it is 30% hot. Add in the dried chili knots, drained spices and green onions and ginger and stir-fry briefly. Add fresh soup and boiled red yeast rice water, add refined salt and MSG and bring to a boil. Reduce heat to low and simmer for 2 hours, until the aroma and spiciness come out, and the marinade is ready.

(2) Storage of brine 1. After a period of use, the brine will leave a few residues of raw materials or spices. At this time, it needs to be filtered to ensure the quality of the brine. 2. After repeated use of brine, the soup will become thicker. Although it has been filtered, it still needs to be "cleaned", that is, after mixing clean animal blood with clean water, it is slowly added to the boiling brine. This is The adsorption and coagulation effect of protein is used to absorb impurities in the brine to make the brine clear. For those who are more particular, lean meat minced meat is used to "clean" the brine. However, it should be noted that each pot of brine should not be cleaned too many times to prevent the brine from losing its fresh flavor. 3. The floating oil in the brine should be removed frequently. It is best to leave only a thin layer of "oil surface" on the surface of the brine. Otherwise, too much oil will easily cause the brine to deteriorate due to oxidation and deterioration of fat. 4. When the brine is not in use, it should be boiled and placed in an enamel bucket to allow it to cool naturally, and do not shake it at will. In addition, bricks should be placed at the bottom of the barrel to maintain ventilation at the bottom. If it is summer, the brine must be boiled every day. If conditions permit, it can also be stored in a cold storage. When the brine is not used for a long time, it should be taken out of the cold storage from time to time, boiled, and then placed in the storage after cooling.

(3) Use of brine 1. All animal raw materials need to be brine before being brine. Otherwise, if the raw materials are put into the pot directly, the brine will be reduced sharply, resulting in the dish being too salty. 2. In a pot of good brine, animal raw materials with strong umami flavor should be stewed frequently, so as to increase the fresh flavor of the brine. There is a saying called "the older the brine is, the better", and this is what it says. 3. Pork, chicken, duck, goose, rabbit, and other raw materials with strong fragrance should be brine separately from beef, mutton and various animals with strong odor, such as fat intestines, to ensure that the brine and marinated dishes are guaranteed. quality.

4. During use, you should always check the color, aroma, saltiness and adequacy of the soup, etc. If you find that there is a decrease in any aspect, you should make up for it in time, which is what we often say "make up for what is missing".