First, raw materials:
{? Dried Chili100g? Zanthoxylum bungeanum10g? 50 grams of ginger. Onion100g? 30 grams of octagonal? Sannai10g? Cinnamon10g? Fennel10g? Tsaoko10g? 5 grams of cloves? Amomum villosum10g? 5 grams of Alpinia katsumadai? 5 grams of grass? Rock sugar150g? Smoking 50 grams? What is the right amount of refined salt and chicken essence 5000 grams of fresh soup? 3000g of mixed oil (including cooked vegetable oil1500g and refined oil1500g) "?
Second, the method of making: Dried peppers are pedicled and seeded and cut into knots; Ginger is washed and broken; Cleaning scallion, and cutting into sections; The grass fruit is broken and seeded; Then put star anise, cinnamon bark, Amomum tsaoko, clove, Amomum villosum, lawn mower, etc. into a basin, soak in clear water for 10 hour, take out and drain; Stir-fry the rock sugar into a pan until it is brown; Mix the fresh soup into the pot and bring it to a boil. ?
2. Put a small fire on the wok. Inject mixed oil1000g and heat it to 20% to 30%. Put the soaked spices, fennel, rhizoma anemarrhenae and Amomum Tsaoko into the wok, soak for about 30 minutes, and then pour them into the boiling pot.
3. Re-ignite the clean pot, inject the remaining mixed oil and burn it to 40% to 50% heat. First, add the ginger and onion to saute, then add the dried Chili festival and pepper, and fry it on low heat until the oil is red and spicy, and then pour it into the halogen pot. ? Add refined salt, soy sauce, chicken essence and sugar color into the pot, use low fire to keep the marinade in the pot boiling but not steaming, and cook for 4 hours, that is, make oil brine.
Matters needing attention in preparing oil brine: Before preparation, all kinds of large spices should be soaked in clear water, so as to remove some bitter taste in spices and some bad pigments contained in spices themselves, so as to ensure the fresh taste and positive color of oil-halogen marinade. In addition, because the fragrance of Amomum tsao-ko is mostly in its shell, its seeds can be removed before use.
Spices and dried peppers should be fried separately. The reasons are as follows: only low oil temperature can be used when frying spices (to slowly dissolve their spicy components), so as to achieve ideal results; When frying dried peppers, the oil temperature should be slightly higher, because this can make the oil halogen red and spicy.
Cooking vegetable oil and refined oil should be used for oil selection, because cooked vegetable oil is dark in color, but has strong adhesion; Refined oil, on the other hand, is light in color and weak in adhesion. Therefore, the combination of the two can complement each other, so that the color and adhesion of oil brine can achieve the best effect.
4. Avoid using animal fats when preparing oil brine. After the animal oil is slightly cooled, it will condense on the surface of the finished product, which will affect the appearance of the finished dish, and it is also prone to oxidative rancidity of the oil, which will lead to the deterioration and taste of the oil-halogen gravy.
5. Less soy sauce should be added during brewing, because adding soy sauce only plays an auxiliary role in color matching, and too much soy sauce will blacken the marinade, which will eventually affect the quality of the marinated vegetables. Here, pay attention to the matters needing attention in cooking dishes with oil and halogen as follows;
Oil bittern is mainly used to marinate duck tongue, chicken, loin-free, quail, duck heart, wing tip, duck head, duck neck and duck feet, etc. It is forbidden to marinate raw materials with high oil content and strong smell. Because the fishy smell and grease of these raw materials are difficult to remove and separate once they are mixed into the marinade, this will affect the quality of the marinade and ultimately affect the flavor characteristics of the marinated vegetables.
When marinating dishes, it is best to cover the pot with a piece of gauze and fasten the edge of the gauze on the pot ear to form a net bag in the pot. When the marinated raw materials are put in, the gauze will naturally fall down and be submerged in the marinade, so that the marinated raw materials will not stick to the bottom of the pot and will not be mixed with spices, which is not only worrying about cooking the pot, but also convenient for fishing.
Generally speaking, it takes a short time to form the raw materials by oil brine method, so don't marinate too much raw materials at one time, and it is appropriate to marinate about 3000 grams of raw materials per pot. And it is best to sell the brine now to ensure the freshness and tenderness of the finished dishes.
After the dishes are marinated, they should be removed from the marinated pot in time. If it cannot be sold immediately after being fished out, it can be soaked in bittern oil and fished out when it is sold. This will help to keep the dishes fresh and fragrant, and at the same time, it can prevent the dishes from air-drying and discoloration, hard and tough mouth and other phenomena due to long-term storage.