First, red marinade?
1. raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia galanga, 20g of pepper, 0g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 5g of licorice15g, and dried red pepper/kl. Yellow rice wine1000g, high-quality soy sauce 500g, sugar color 50g, refined salt 20g, hot peanut oil 20g, monosodium glutamate100g, bone soup12kg.
2. Method:
① Rip the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ?
③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well. ?
Second, yellow marinade?
1. raw materials: gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 25g, Alpinia officinarum 50g, Amomum villosum 25g, fried garlic150g, fried fresh orange peel150g. Yellow rice wine1000g, cooked rapeseed oil 250g, oil curry150g, monosodium glutamate 200g, refined salt 230g, bone soup12kg. ?
2. how to make it:
① The gardenia jasminoides Ellis is cracked with a knife, the celery is knotted, and the ginger is loosened with a knife.
② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly.
③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well. ?
Third, white marinade?
1. raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, shallot150g, ginger150g, and water wine 1000. ?
2. how to make it:
(1) chives tied, ginger pat loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ?
② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. This formula is suitable for marinating 10~ 12 kg of fresh raw materials (the number of seasonings can be reduced in proportion). ?
Four, three secrets of marinade preparation?
1. The amount of spices, salt and soy sauce should be appropriate. There are too many spices, and the finished food has a strong medicinal taste and a dark color; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough. ?
2. Yellow gravy and white gravy should not use soy sauce or other colored condiments, and do not use spices that are easy to fade.
3. The marinade should be used now, which can not only avoid the aromatic smell in the condiment from evaporating in vain, but also save fuel and time.