I'm not sure whether the "brine bag" you mean steamed buns made of brine meat or raw material bags for making brine, so I'll introduce you to all the possible two types, one is braised pork bag, and the other is various kinds of brine bags.

first, introduce your lotus leaf braised pork bag in southern Fujian.

1. Rub the three layers of meat of the whole board with salt and then blanch in hot water.

2. bake the skin on a charcoal stove until it is slightly yellow.

3. Cut into 3-inch × 1/2-inch strips. Dry pickling with salt, rock sugar, cooking wine, sauce, star anise, cinnamon, pepper and Chili for 4 hours.

4. saute garlic until golden (at least two balls, peeled), add stir-fry the meat, add water, black soy sauce and the previous pickled sauce, and simmer for 41 minutes.

5. Lotus leaf buns are made in the same way as steamed bread, rolled into a 3-inch garden, folded in half with heavy powder and steamed.

6. Tear open the lotus leaf bag and put a piece of braised pork in it, so anyone with an average appetite can eat three or five pieces.

7. The marinade is filtered, put away and used the next day. This is the century-old marinade.

8. This is a very popular snack.

2. Brine package (there are only dozens of ways to do this, so I'll only write a part for you due to space limitations).

# Brine package:

You can go to a Chinese medicine shop and ask the clerk for help, or you can buy a ready-made brine package. If you don't mind, you can buy your own spices, including fennel, pepper, star anise, cinnamon, licorice, tsaoko, clove and so on.

the serving size can be according to personal preference, but it should be noted that there is not too much clove, and more fennel can be added.

# A simple brine package: 31g of star anise, cinnamon bark, dried tangerine peel, southern ginger, garlic slices, pepper, laurel leaf and fennel * * *

Tips:

1. When boiling the brine, put a few onion knots together, which can play a role in seasoning and enhancing fragrance. After the brine is cooked, you can pick up the onion knots and discard them. Cann't put chopped green onion or onion segments, both of which are easy to boil, which will affect the taste of pot-stewed vegetables.

2. Brine bags are sold in the vegetable market. After being boiled into brine juice, you can marinate pork belly, pig ears, pigs, chickens, ducks and geese, eggs and dried beans.

3. Clear chicken soup or broth should be added to the brine juice for cooking, so as to add the delicious taste of the soup and make the meat taste better.

4. Pork and raw materials with strong fresh flavor such as chicken, duck, goose and rabbit should be marinated first, and then beef, mutton and various animals with heavy odor should be marinated in water such as pork intestines and pig liver. After the latter is made into brine, the fishy smell of the marinated soup will be heavier.

# ingredients and methods of two kinds of brine packages:

a. materials: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon.

B. ingredients: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), tsaoko (one piece) and dried tangerine peel (1/4 pieces)

# Braised chicken feet and chicken wings are packed with brine: it is best to use a casserole with garlic and ginger. All the seasonings used in the kitchen can basically be put in. You don't have to put oil, chicken feet will get oil. )

# Braised goose's paw package:

Braised goose's paw, which is the most common braised taste, can be eaten in Guangzhou or other parts of the country. Although it feels good sometimes, it always feels that the taste is just a little worse. Only in Chaoshan area can you eat authentic braised taste.

The stewed goose's paw is made from raw materials such as brine, clove, aniseed, cinnamon, licorice, dried tangerine peel, anise, fennel, pepper, ginger, Siraitia grosvenorii, rose dew, etc.

# Common bittern packing method:

3-5 pieces of materials

1.8 star anise, cinnamon bark, fennel, licorice, rhizoma kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, 2 pieces of Amomum tsaoko, clove, yam, grosvenor momordica and 11-15 pieces of dried pepper

2 ginger. Wash the onion and tie it with roots

3. Break the rock sugar, put it in the pot with oil, stir-fry it with low fire until it turns dark red, and then mix it with 511 grams of boiling water and stir it until it turns into a sugar color.

4. Put the pot on fire, add 5111g of fresh soup, add ginger onion, salt, a little soy sauce and sugar, and then add the spice bag. After boiling, slowly boil it with low fire until the fragrance overflows, which is the fresh brine.

Note:

1 All kinds of materials are not necessary. I sometimes use soy sauce, sugar, salt and soup. It's not bad either.

2 Many people put monosodium glutamate, but I never let it go. Although there is generally no high temperature in the water, it is not necessarily controlled so well. It tastes good if you don't put it down.

3 when frying sugar, you must use a small fire, and people will turn around. Can't paste, paste will taste, and bitter.

4 The roots and whiskers of green onions used to make brine should be preserved, which can make the brine taste more fragrant.

5 clove contains eugenol, which has a strong flavor. Generally speaking, the amount of clove in 5111 grams of fresh soup should be controlled between 5 and 15 grams.

Several methods for making # brine:

1. Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.

practice: bittern 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 tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4)

Practice: Brine materials are carried in cloth bags.

3. Ingredients: pork, pork bone, fermented soybean with old mold, cinnamon, dried tangerine peel, licorice, fennel, star anise and Siraitia grosvenorii.

practice: add water and boil for one hour.

4. ingredients: soy sauce essence, star anise, cinnamon and tsaoko each 51g, galangal, pepper and clove each 21g, licorice root 51g and boiled water 51g.

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 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: Sichuan pepper 111g, star anise 151g, cinnamon 111g, clove 51g, red rice 51g, licorice 51g, fat 511g, soy sauce 1511mg, fish sauce 511g, crystal sugar 151g, refined salt 511g, southern ginger 251g, green garlic 251g, 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.

storage method: it needs to be boiled once every morning and evening, and the "medicine bag" usually flashes every five days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up and removed. No moisture can be mixed in to prevent deterioration. (This is the bittern recipe for making Chaoshan braised goose)

6. Ingredients: old chicken, soup bone, longan, soy sauce, soy sauce, crystal sugar, brown sugar, fish sauce, salt, Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, etc.

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, crystal 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 and tsaoko.

(3) Boil the soup and pour in the 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 pair of gecko, 11g of clove, 31g of Amomum tsaoko, 35g of fennel, 25g of pepper, 31g of American ginseng, 15g of codonopsis pilosula, and shell of Yin and Yang [

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, 75 grams of green pepper and 75 grams of red pepper.

seasoning: 251g of refined salt, 1511g of soy sauce, 511g of soy sauce, 151g of sugar color, 211g of cooking wine, 51g of fish sauce, 111g of rock sugar, 75g of monosodium glutamate and 25g of chicken essence.

Practice:

(1) The old hen and the old crow are cleaned [the miscellaneous chicken and duck are used for other purposes], and the bonzi bones are broken, and put into the soup pot together, and then the broken longan is added with water for about 21kg: after boiling with strong fire, skim off the floating foam, and then boil it into a pot of original soup with medium fire, and take out the old hen, duck and bonzi bones for later use.

(2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, cuttlefish, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, scallop, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh galangal, citronella, broken Siraitia grosvenorii and red dates.

(3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, and then cut celery, coriander, green pepper, seeds and diced, 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 marinate the raw materials in the pot directly. (This recipe is so refined and complicated.)

8. Raw materials: 411g of dried pepper, 51g of ginger, 71g of onion, 21g of star anise, 8g of cinnamon, 11g of fennel, 11g of Amomum tsaoko, 11g of pepper, 5g of clove, 8g of Amomum villosum, 12g of cardamom, 5g of row grass, 5g of fragrant leaves, 5111g of refined salt and 15g of monosodium glutamate. Monascus rice is boiled well with water of 1211g, and the residue is drained to keep juice for later use.

(2) The clean pot is lit, and the oil is put in to heat to 31%, then the dried chili festival, the drained spices and onion ginger are slightly fried, then the fresh soup and the boiled red rice water are added, and then the refined salt and monosodium glutamate are added to boil, and then the simmer is changed to low heat for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

# Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the more delicious it will be.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine. Brine is commonly used in the north and south. In the catering industry, it is often distinguished by red and white brines, which are called sauce cooked food, and the things that are marinated have their own unique flavors.