The way to make brine introduces the cuisine and its function in detail: pickles with brine

The making materials of brine: main ingredients: brine teaches you how to make brine, and how to make brine is a kind of seasoning commonly used in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, Amomum tsao-ko, ginger, onion, light soy sauce, dark soy sauce and rock sugar. Many restaurants will reuse brine because they think that the longer it is cooked, the more delicious it will be. Brine is widely used, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and south, and it is often distinguished by red and white brines in the catering industry, which is called sauce cooked food, and the things marinated have their own unique flavors.

1. Several methods of making brine: 1. Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups. Practice: Brine material and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours. 2. Ingredients: star anise (two capsules), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4). Practice: Bring the bittern in a cloth bag, add 12 cups of water and take it out for 31 minutes. 3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 51 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 51 grams of licorice and 511 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day. 5. Ingredients: 111g Sichuan pepper, 151g star anise, 111g cinnamon, 51g clove, 51g red rice, 51g licorice, 511g fat, 1511g soy sauce, 511g fish sauce, 151g rock sugar, 511g refined salt, 251g southern ginger, 251g green garlic and 151g fried garlic. Slice 511 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour in water 12.5kg, soy sauce 1511g, soy sauce 1511g, fish sauce 511g, crystal sugar 151g, refined salt 511g, after boiling with high fire, add lard, Nanjiang 251g, green garlic 251g, fried garlic 151g, coriander 251g and Shao. The longer the brine is stored, the more fragrant it will be. Preservation method: Boil once a day in the morning and evening, and the "medicine bag" usually flashes every five days. According to the consumption loss, soy sauce, fish sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, it is necessary to pick up Nanjiang, garlic, green garlic and coriander to remove foam impurities. No moisture can be mixed in to prevent deterioration. 6. Ingredients: old chicken, soup bone, longan, light soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and sand ginger. Practice: (1) Cook thick soup with old chicken, soup bone and longan. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, and drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Spices: 61g of star anise, 51g of cinnamon, 45g of hay, 51g of dried tangerine peel, 211g of fresh ginger, 75g of citronella, 1 pairs of gecko, 11g of clove, 31g of tsaoko, 35g of fennel, 25g of pepper, 31g of American ginseng, 15g of codonopsis pilosula, and Yinyang shellfish [available in Chinese medicine shops]. Soup: 2 old hens, 1 old crows, 3,111 grams of pig bone, 311 grams of longan [with shell], 511 grams of melted lard, 311 grams of celery, 51 grams of coriander, and 75 grams of green and red pepper respectively. Seasoning: 251g of refined salt, 1511g of light soy sauce, 511g of light soy sauce, 151g of sugar color, 211g of cooking wine, 51g of fish sauce, 111g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence. Practice: (1) Clean the old hen and crow [chicken and duck are used for other purposes], break the bone of the stick, put it into the soup pot together, and then add the broken longan and add about 21 kilograms of water: after boiling with high fire, skim off the floating foam, boil it into a pot of original soup with medium fire, and take out the old hen, duck and bone of the stick for later use. (2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of Yin and Yang, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, cracked Siraitia grosvenorii, red dates and dried onion. (3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire, and directly marinate the raw materials in the pot. 8. Raw materials: 411g dried pepper, 51g ginger, 71g onion, 21g star anise, 8g cinnamon, 11g fennel, 11g Amomum tsaoko, 11g pepper, 5g clove, 8g Amomum villosum, 12g cardamom, 5g weed, 5g fragrant leaves, 52111g refined salt, 15g monosodium glutamate and 51g red yeast rice. Monascus rice is boiled well with water of 1211g, and the residue is drained to keep juice for later use. (2) A clean pot is lit, and the oil is put in to heat to 31%, then dried chili festival, drained spices and scallion ginger are slightly fried, and fresh soup and boiled red rice water are added, and then refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

(2) Preservation of brine 1. After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. 2. After the brine is repeatedly used, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water and then slowly added to the boiling brine. This is to use protein's adsorption and solidification to absorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to "clean" the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine. 3. Oil slick in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat. 4, brine when not in use, should be put into the enamel barrel after boiling, let it cool naturally, and don't shake at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage.

(3) Use of brine 1. All animal raw materials need to be treated with water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes. 2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason. 3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "put into the water" with cattle, mutton and various animals with heavy odor, such as fat intestines, and the raw materials should be separated with brine to ensure the quality of brine and marinated dishes. 4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say. /Video/ef5d1c13b615f3d1.htm The method of braised beef with dried tangerine peel introduces the cuisine and its efficacy in detail: refreshing cold dishes and refreshing cold dishes in home-cooked recipes

Preparation materials of braised beef with dried tangerine peel: main ingredient: 511g of beef tenderloin.

seasoning: salt, dried tangerine peel, pepper, dried chili, fermented juice, onion, ginger, yellow wine, sesame oil and clear water. Teach you how to cook braised beef with dried tangerine peel. How to cook braised beef with dried tangerine peel is delicious. Wash beef tenderloin, marinate it with salt and yellow wine, stew it with other seasonings, cool it thoroughly, slice and plate it, and pour the juice. The key to making braised beef with dried tangerine peel: use more dried tangerine peel. The way to marinate eggs in black tea introduces the cuisine and its functions in detail: home-cooked recipes and pickled vegetables

Technology: making materials of marinated eggs in black tea: main ingredients: 511g of eggs, cabbage head and appropriate amount of vermicelli.

seasoning: yunnan black tea, fragrant leaves, fennel, tsaoko, Japanese boiled juice, light soy sauce, maltose, monosodium glutamate, yellow wine and stock. Teach you how to cook black tea marinated eggs. How to cook black tea marinated eggs is delicious. Eggs are cooked and shelled, marinated with seasoning, and served with cabbage heads and vermicelli. The key to the production of black tea marinated eggs: the eggs should be cooked thoroughly and easy to shell after showering. The method of marinated goose breast introduces the cuisine and its function in detail: home-cooked menu marinated pickles

Preparation material of marinated goose breast: main ingredient: 511g fresh goose breast.

seasoning: tsaoko, cinnamon, star anise, galangal, dried tangerine peel, clove, geranium, angelica, licorice, fennel, pepper, onion, ginger, rock sugar, salt, monosodium glutamate and clear water. Teach you how to cook marinated goose breast, how to make marinated goose breast to taste delicious, wash and blanch fresh goose breast; The seasoning pair is made into brine, and the fresh goose breast is marinated and matured. The key to the production of preserved goose in brine: the fragrance of brine gradually loses after several marinations, and the same proportion of spices can be added. The way to marinate beef tendon introduces the cuisine and its function in detail: home-cooked recipes, private dishes, marinated pickles

Technology: making materials of stewed beef tendon: main ingredients: 4 pieces of beef tendon

Seasoning: 1 pot of marinated soup, appropriate amount of onion, appropriate amount of ginger, and appropriate amount of cooking wine to teach you how to make marinated beef tendon, and how to make it delicious:

1.

2. Put it in boiling water, and the water surface should not exceed the tendon of beef tendon. Add onion, ginger and cooking wine and cook in a pressure cooker for about 41 minutes.

3. After taking out, put it in the marinated soup, simmer for about 31 minutes, then turn off the fire and soak it. When the soup is slightly cold, take it out and slice it for eating. Tip: Cooking in a pressure cooker saves time, and it is easy to be cooked quickly and softened. It takes a long time to cook in a common pot. The method of marinated tofu introduces the cuisine and function in detail: marinated pickles

taste: spiced technology: marinated tofu making material: main ingredient: tofu (North) 1,511g

seasoning: peanut oil 1,25g marinated tofu features: golden red color, soft tofu and rich fragrance. Teach you how to make marinated tofu, and how to make marinated tofu is delicious. 1. Cut the tofu into rectangular thick slices with a length of 7 cm, a width of 3.5 cm and a thickness of 1 cm.

2. put the wok on a high fire, pour peanut oil and burn it to 1.81 degrees, then add tofu pieces, fry until it turns yellow and drain the oil.

3. Put 751g of red marinated soup into a casserole, put in tofu blocks, heat them on fire, simmer them on low heat for about 1 hours, take them out to cool, and put them into a plate after daring to cut; Serve with a little marinade. Tips for making marinated tofu: 1. The oil temperature of fried tofu should be high, so that it can be fried to the surface of Huang Liang. 2. The casserole has good air permeability, and when the tofu is marinated, it is heated with low fire, which can make the tofu taste thoroughly. The method of marinated spiced dried beancurd introduces the cuisines and functions in detail: marinated pickles

taste: spiced technology: preparation materials of marinated spiced dried beancurd: main ingredients: 511g of dried beancurd

seasoning: 3g of star anise, 21g of pepper, 51g of soy sauce, 2g of salt, 2g of pepper, 11g of spiced powder, 11g of cinnamon, 51g of yellow wine and white sugar. Teach you how to cook spiced bean curd, and how to make spiced bean curd is delicious. 1. Put 1,511 grams of clear water into small aluminum pot and bring it to a boil. Add refined salt, monosodium glutamate, Shaoxing wine, pepper, 1.5 grams of sugar, soy sauce, ginger slices, pepper, cinnamon, star anise and spiced powder, and after boiling, switch to low heat until it is slightly boiled.

2. Heat the wok on a high fire, scoop in 11 grams of peanut oil and 15 grams of white sugar, stir-fry until the sugar bubbles up, then bubble up, and when it turns from deep red to purple, pour a little boiled water into it, and pour it into the marinated soup.

3. Cut the dried bean curd diagonally for two times to form four small triangular blocks;

4. Put the wok on a strong fire, pour peanut oil and burn it to 1.81℃, then scatter the triangle dried bean curd pieces and fry them into light red, then drain the oil;

5. Cook in the marinated soup for 31 minutes, remove from the fire, soak in the original soup, and eat after cooling. Tips for making spiced dried bean curd: 1. Marinated dried bean curd, don't leave the original soup, you can soak it in the original soup;

2. The marinated soup of marinated bean products is not easy to keep for a long time. If the marinated dried bean curd is stored for a long time, it can be heated and boiled once every 24 hours.

3. It's best to use white sugar to stir-fry the brown soup. Features: