Materials for the preparation of brine: Ingredients: brine to teach you how to do brine, how to do brine is delicious Brine is a Chinese Cantonese cuisine, Sichuan cuisine, as well as many snacks in the commonly used a kind of seasoning, the materials used are peppercorns, star anise, pericarp, cinnamon, licorice, grass jelly, ginger, ginger, scallions, light soy sauce, light soy sauce and rock candy and other kinds of dishes, dishes made for a few hours! It can be made in a few hours. Many restaurants reuse the marinade because they believe that the longer the marinade is cooked, the more flavorful it will be. Brine can be used for a wide variety of purposes, whether it is for meat, eggs or tofu. Marinade commonly used in the north and south of the brine, often in the catering industry to distinguish between red and white brine, called sauce goods cooked food, brine out of the things have their own unique flavor.
I, brine several production methods: 1, with materials: Sichuan pepper, anise, cloves, grass nuts, licorice, cinnamon **** 3/4 cup. Practice: brine material, sand ginger powder with Sheng cloth bag. Add eight cups of water to boil, slow boil to one hour and a half to two hours 2, Ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six), cinnamon (a piece), grass jelly (a), Chen Pi (1/4) Practice: marinade material with a cloth bag, add 12 cups of water to boil for 30 minutes to take out. 3. Ingredients: Pork, pork bones, add old moldy black beans, cinnamon, orange peel, licorice, cumin, star anise and Luo Han Guo. Practice: add water and simmer for one hour. 4, Ingredients: soy sauce essence, anise, cinnamon, grass jelly 50 grams each, sand ginger, pepper, cloves 25 grams each, licorice 50 grams, 500 grams of boiling water. Practice: first soy sauce, cooking wine, rock sugar, refined salt, monosodium glutamate in a tile pot on a slow fire, about 1 hour after cooking will become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use every other day. 5, ingredients: 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaojiao Practice: 100 grams of Sichuan pepper, anise 150 grams, cinnamon 100 grams, coriander 250 grams of wine 150 grams of Sichuan pepper, star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag"; 500 grams of fat sliced, fried lard and discarded residue. Take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a high fire after boiling, put the lard, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaoxing wine, "medicine bags "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is. Preservation methods: every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, appropriate proportional to the addition of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day after the brine, you need to ginger, garlic, green garlic, coriander, fish up, to remove the foam impurities. There can be no water mixed in to prevent spoilage. (This is the brine party to make the Chaozhou brine goose) 6, ingredients: old chicken, soup bones, cinnamon, soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass berries, licorice, sand ginger slices. Method: (1) Use old chicken, soup bones and cinnamon to make thick soup. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, add ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, fruits of grass, licorice, sand ginger slices. (3) Bring the soup to a boil and pour in sesame oil. 7, spices: anise 60 grams, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of peel, 200 grams of fresh ginger, 75 grams of lemongrass, mealybugs 1 pair, 10 grams of cloves, 30 grams of fennel, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shellfish [available in Chinese herbal medicine stores] 25 grams, 4 Luo Han Guo, 20 grams of wolfberries, 50 grams of jujubes, 100 grams of dried onion, 30 grams of ginger The soup is made of Soup: 2 old hen, 1 old crow, pig bone 3000 grams, 300 grams of cinnamon [with shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, green, red pepper 75 grams. Seasonings: 250 grams of salt, 1500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence. Practice: (1) the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed into the water about 20 kilograms: after boiling over high heat, skimming foam, turn to medium heat into a pot of broth, fished out of the old hen, ducks, stick bone to be used. (2) the original soup poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shells, berries, etc. with gauze wrapped in spice packets into the brine pot, and then into the fresh ginger, lemongrass, knocked over the Luo Han Guo, jujubes, dry onion, patting the broken ginger, seasoning salt, soya sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock candy, etc., and then on the fire to simmer! About 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine. (3) first to brine the raw materials to be clean, after the initial processing, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers deseeded and cut into pieces, together and the chemical lard into the frying pan after frying want to, and then poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly in the brine can be cooked. (This recipe is so fine, so complex oh) 8, raw materials: dried chili 400g, ginger 50g, scallion 70g, star anise 20g, cinnamon 8g, cumin 10g, 10g, pepper 10g, cloves 5g, 8g, cardamom 12g, row of grass 5g, 5g, sesame seeds, 100g of refined salt, 15g monosodium glutamate, red currant rice 50g, 5,000g of fresh broth, 2000g of refined oil Practice: (1) dried chili pepper cut into sections, other spices slightly soaked in water, drained. Red currant rice with water 1200g simmering excellent, leach and leave the juice to be used. (2) net pot on the fire, put the oil burned to 30% hot, under the dry chili pepper section, drained spices and onions and ginger stir-fried, into the soup and boiled red rice water, seasoned salt, monosodium glutamate boiling, change the fire to simmer for 2 hours, until the escape of the flavor, spicy, that is, into the marinade.
(2), brine storage 1, brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine. 2, brine after repeated use of soup will become thicker, although filtered, but also need to "clean up", that is, with clean animal blood mixed with water, slowly added to the boiling brine, which is the use of protein adsorption and coagulation, sucking away the impurities in the brine to make the brine clear, and some of the more sophisticated will also be used to use the thin meat velvet on the brine to "clean up". However, it should be noted that the number of times each pot of brine can not be too many, so as not to lose the fresh flavor of brine. 3, the brine in the floating oil should be often played off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine spoilage? Fat oxidation due to deterioration. 4, brine when not in use, should be boiled into the enameled barrel, so that its natural cooling, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term when not in use, should also be taken out of the cold storage from time to time to boil, cooled and then put into storage.
(C) the use of brine 1, where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, will lead to a sharp decrease in brine, resulting in the taste of the dish is too salty. 2, a pot of good brine, should be often brined strong flavor of animal raw materials, so as to increase the freshness of the brine flavor. There is a jargon called "brine the older the better," which is the truth. 3, pork and chicken, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water" such as fat intestines, raw materials to separate the use of brine to ensure that brine and brine the quality of the dishes. 4, in the use of the process, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".