One, the production of brine
a? Recipe
1 anise 25 grams 2 cinnamon 15 grams 3 cumin 15 ~ 25 grams 4 licorice 10 grams 5 Sannai 10 grams 6 Gan Woi 3 ~ 5 grams 7 peppercorns 20 grams 8 sand nuts 10 grams 9 Grass Nutmeg 5 grams 10 grass fruits 15 grams 11 Cloves 5 ~ 15 grams 12 Ginger 100 grams 13 scallions 150 grams 14 Shaojiao 100 grams 15 rock sugar 350 ~ 500 grams 16 Monosodium Glutamate 15 grams 17 refined salt 350-500g 18 5000g of fresh broth 19 50g of refined oil 20 2 gauze bags
Two? Preparation
1, star anise, cinnamon, aniseed, licorice, naphtha, sweet woad, pepper, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; ginger cleaned and patted; green onion with the root of the mustache cleaned and pulled knot.
2, will be a large piece of rock sugar on the fire first sizzling, and then put on the chopping board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.
3, the pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire to the flavor of the overflowing, that is, into a fresh brine.
Three? Need to pay attention to the problem
1, fried sugar color, must be stir-fried with a small fire, and sugar color should be slightly tender, otherwise fried sugar color has a bitter taste.
2, according to the traditional method of modulation of brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the lack of freshness, coupled with recent years, people seem to be more and more demanding freshness, so in the process of modulation can also be added in moderation of the monosodium glutamate (MSG). It should be noted that the addition of monosodium glutamate in the brine will not play a side effect. Because monosodium glutamate will produce sodium pyroglutamate at temperatures above 160 degrees Celsius and lose its freshness, while the brine boiling temperature is generally not more than 105 degrees Celsius.
3, brine should generally be added to the tender sugar color, so that the brine has a sweet taste. And after adding the tender sugar color, can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice
4, cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.
5, for the production of brine onion should be retained its roots, which can make the brine flavor more fragrant. This is a years of production of brine masters taught the author's experience.
6, the above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.
Two, the use of brine and storage methods
A? 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, it 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 brine fresh flavor of animal raw materials, so as to increase the fresh flavor of brine. There is a jargon called "brine the older the better", is the truth.
3, pork and chickens, 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 separate use of brine to ensure the quality of brine and brine dishes.
4, in the use of the process, we must often check the color of the brine, flavor, saltiness and whether the soup is sufficient, etc., once found that some aspects 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".
Two? 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, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine in order to make the brine become clear and sophisticated! Some also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.
3, brine in the floating oil should be often knocked 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 it naturally cooled, 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 without, should also be taken out of the cold storage from time to time to boil, cool and then put into storage.