Spiced egg
Formula 1: star anise 10g, galangal 3g, cinnamon 5g, fennel 15g, tsaoko 5g, clove 1g, pepper 10g (optional), corresponding to 10 kg of fresh soup, which can be pickled/kloc-.
Formula 2: 5g of star anise, 2g of white pepper, 5g of pepper, 2g of fennel 1 0, 2 g of cinnamon, 8g of Amomum tsaoko, 8kg of clove1,corresponding to fresh soup, and 8kg of dishes can be preserved.
Ingredients: 20g old ginger, onion 10g, 30g rock sugar, and proper amount of edible oil.
Spicy roast beef
Exercise:
1. Wash the above seasonings for later use.
2. Cook fresh soup. If you marinate beef, cook some fresh soup with beef bones, such as braised pork, and cook some soup with pig bones, which will make the pickled vegetables more fragrant.
3. Wrap spices, ginger and shallots in gauze, put them into the cooked fresh soup, add appropriate amount of cooking oil, then cook for 20 minutes without covering the pot, and then cook for 60 minutes on low heat (half the reason why the brine is tasteless is whether the brine is cooked well).
4. Finally, season and color. Seasoning is generally salt and pepper, and color matching can be made with Redmi and sugar. It is not recommended to use soy sauce, which is difficult to preserve.
5. Add ingredients, such as beef, chicken, pork and other relatively large ingredients, which need to be marinated for more than 3-6 hours. After blanching, put them in salt water, which can make them taste quickly and have no fishy smell.
6. Marinated vegetables should be soaked in salt water for at least 3 hours before eating (completely marinated ingredients need to be put in when the salt water is cold), and finally cut into plates with appropriate sauces to become cold dishes.