What is the proportion of spices in spiced brine? Friends, do you all know what is the most important thing to make brine? The most important thing to make brine is not how good the seasoning is and how thick the broth is, but the proportion of various seasonings. The so-called good lo mei is just right, not too strong, not too weak, that is, the addictive feeling of just right fragrance and taste. Today, we will introduce the proportion of various components in this brine in detail!
We take 20 Jin of brine as the standard. What proportion of broth and spices do we need for this standard brine? First, let's look at the stock we need.
To make 20 kg of brine, we must first make more than 20 kg of broth, so we can make more broth. Based on 50 kg of broth, the proportion of ingredients needed is:
Clear water 100 kg, chicken bone 15 kg, pig bone 20 kg, old duck 1 each, pig elbow 1 each, 300 g of ginger, 400 g of green onion and 500 g of cooking wine.
This is probably the ratio of the old soup. Let's briefly talk about the steps of cooking the old soup.
1. First, handle it properly. First of all, all the main ingredients are soaked in clear water for more than 6 hours, which can soak the blood out and reduce the smell of blood.
2. After all the main ingredients are soaked in water, they can be slightly scalded to achieve secondary deodorization.
3. After the preliminary preparation, we put 100 kg of water into the soup bucket, then put all the main ingredients and ingredients into it and boil it with high fire. In the process of cooking, remember to clean up the floating foam, and when the soup becomes clear, turn to low heat and cook slowly for 6-8 hours, so that the needed soup is ready.
After the broth is ready, we will start making salt water. Based on 20 kilograms of brine, we need about 25 kilograms of broth, and the sugar color required is based on the sugar color of 300 grams to 500 grams of sugar. Here are the steps to stir-fry sugar color.
1. Bring the pot to the boil. When the pot is heated to 40%, add a proper amount of salad oil, and when the oil is heated to 60%, add the prepared rock sugar.
2. Put the rock sugar into the pot and keep the sugar frying under medium heat.
3. After the rock sugar is fried, turn to low heat and slowly cook the sugar color. When the sugar in the pot boils bubbles, add water, then boil the sugar color, and the boiled sugar color remains.
After the sugar is fried, the following are the most important steps to make seasoning packets. The proportion of spices is extremely important. Based on 20 kg of salt water, the proportion of spices prepared is as follows:
Proportion of seasoning package: 20g of cinnamon, 20g of fennel, 20g of star anise, 20g of dried tangerine peel, 20g of tsaoko 15g, 20g of gardenia, 20g of kaempferia galanga, 20g of licorice, 20g of Amomum villosum 10g, 0/0g of white button 10g of angelica dahurica 10g of clove.
Proportion of fresh spices: 75g old ginger, 75g scallion, 75g scallion, 75g coriander, chicken oil 100g, and 200g rapeseed oil.
After the spices are mixed, simple processing is started, such as mashing gardenia and other spices, and then frying peppers and dried peppers in a pot. When everything is ready, wrap all the spices in gauze and soak them in clean water for about half an hour. Then, the fresh spices are fried in rapeseed oil and chicken essence until golden brown, taken out, wrapped in gauze, and put into the stock together when the oil is ready for use.
The most important thing to make brine is broth and spices, and then there are some details to pay attention to. The above is the brine ratio we introduced to you today. It is not difficult to make brine, but we should do every step and pay attention to every detail. Please pay attention to me for more brine knowledge. We will tell you more about salt water.