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Nine chefs' recipes for making brine are made public for the first time, and this is the only one!
Raw materials:

A star anise, cinnamon bark and kaempferia kaempferia each 5g, pepper 1 50g, clove, Amomum villosum and cardamom each15g, dried tangerine peel10g, 2 Siraitia grosvenorii, gecko1pair, 30g of licorice, fennel and tsaoko.

B. 350g hot pot bottom material, 800g Lee Kum Kee Guilin Chili sauce and 200g red bean paste.

C. Pig bone soup 10 kg, 30g of red yeast powder and 400g of rock sugar.

D 750g rapeseed oil, 250g shallots, shallots and chives, 200g dried shallots 150g, 200g ginger and garlic cloves, and 0/00g celery and coriander 100g. After mixing, they are decocted with low fire 15min, then filtered and dried to form leek oil.

E. 20g of chicken essence, 200g of soy sauce and 350g of rose wine. ?

Making:

1. Mash the material A, fry it with scallion oil that has been burned to 50% heat 15 minutes, take out the material A, and wrap it with gauze.

2. Stir-fry material B with scallion oil for 20 minutes, add material C and spices for 30 minutes, and season with material E.

Features: spicy and slightly sweet, bright red in color. ?

Usage: Suitable for marinating pork hands, ribs and viscera. ?

Example: overlord pig hand

Ingredients: 500g pork hand, 20g lettuce leaves, 5g coriander.

Seasoning: salt water 1500g, rose wine and salad oil 15g.

Making:

1. Wash pig's hands, split them, blanch them in boiling water for 5 minutes, and take them out for later use.

2. Put the pig's hand in salt water and press it in a pressure cooker for 20 minutes. Remove the lid, pour in the rose wine and simmer for 5 minutes. After taking it out, brush the surface with salad oil and put it on a plate. Decorate it with lettuce leaves and parsley. Features: spicy taste, bright red color.

Raw materials:

Spices (coriander, galangal and star anise 20g each, onion, carrot, pepper and Redmi 50g each, celery, ginger and onion 65,438+000g each, Amomum tsaoko 20g, cinnamon and licorice 65,438+05g each, clove, Amomum villosum and kaempferia kaempferia 65,438+00g each), weeding. ?

Making:

1, put coriander, celery, onion, carrot and Redmi into gauze bags and tie them tightly.

2. Put the remaining spices into another gauze bag and simmer in boiling water for 5 minutes.

3. Add broth to the pot. After the fire boils, add sugar, brine, salt and two seasoning packets, and boil over low heat. Add carved wine and rose wine and bring to a boil.

Production key:

1, if you want a good brine, you can't do without the bittern oil of the old brine, which has the function of improving taste and freshness. If there is no old bittern oil, it will increase the consumption of livestock raw materials with more umami substances; Carved wine and rose wine should be added after the raw materials are marinated in oil.

2. Raw materials with heavy fishy smell must be blanched before marinating, and raw materials such as beef and pork should be coded in advance.

3. When marinating raw materials, always remove floating foam to ensure the quality of brine. ?

Application: pork hands, ribs, viscera, ducks, geese, etc. Can be pickled, eggs, soy products, kelp and other raw materials should be pickled separately. ?

Remarks: Preparation method of Sichuan brine:

Formula:

6 kilograms of fresh soup, 500 grams of rock sugar, cooking wine and salt each, 20 grams of cinnamon, 50 grams of kaempferia kaempferia, Tsaoko and clove each 10, 50 grams of sugar, red pepper and star anise each, 300 grams of onion, 20 grams of monosodium glutamate, fennel and pepper each, 200 grams of ginger and 0/500 grams of pig bone. ?

Modulation:

1, cinnamon, kaempferia kaempferia, clove, red pepper, onion, star anise, fennel, tsaoko, pepper and ginger are put into gauze bags and tied tightly; Simmer the pig bones in boiling water for 10 min, and then take them out for later use.

2. Take a stainless steel vat, add fresh soup, seasoning bag and pork bones to boil, add rock sugar, cooking wine and sugar color, then cook for 30 minutes on low heat, and add salt and monosodium glutamate to taste.

Example: crispy goose with hot sauce

Ingredients: 1 goose (weight about 2500g).

Seasoning: 3000g of brine and salad oil, 20g of pepper noodles, 5g of pepper oil, 60g of pepper noodles, Shaoxing wine 10g, dried starch, seafood sauce, Thai chicken juice, shisanxiang 15g, celery, onion, red Zhejiang vinegar, coriander, green pepper and chicken juice 5g.

Making:

1, salt, pepper noodles, pepper oil, pepper noodles, seafood sauce, Thai chicken juice, thirteen spices, celery, coriander, green pepper, onion, ginger, onion, carrot and lemon slices are evenly mixed to form a marinade; Maltose, Shaoxing wine, dry starch, red vinegar and boiled water are evenly mixed to form crisp syrup; Marinate the marinade in the goose belly for 2 hours, sew the goose belly with an iron needle, marinate it in salt water for 40 minutes until it is 80% ripe, and take it out.

2. Hang the goose with an iron hook, coat it with crispy syrup, blow dry the surface, soak it in 50% hot salad oil for 5 minutes, and take it out and eat it.

Features: bright red color and spicy taste.

Raw materials:

A.50 kg of clean water, 0 kg of pig bone/kloc-0, 5 kg of old chicken spine, and 0 kg of Jinhua ham 1.5 kg.

B 25g of nutmeg, 25g of Amomum villosum, 25g of licorice, 0/25g of cinnamon/kloc, 0/50g of star anise/kloc, 75g of geranium, 75g of fennel and Siraitia grosvenorii, 50g of white pepper, 50g of tsaoko, 0/00g of dried tangerine peel/kloc, prickly ash, galangal and clove. Then spread out the limbs, straighten the tail, dry it with a steady fire, combine two pieces with the same size into a pair, and tie them up to get the commercially available "dried gecko", which has a big body, a thick tail, no moth, three pieces of dried gecko and 25 grams of smoked spices.

C Donggu Yipin fresh soy sauce 1350g, Huadiao wine and Guangdong rice wine 500g each, fish sauce 300g, rose wine 250g, rock sugar 2kg, salt 1.5kg, chicken essence 1.25kg, chicken powder 250g, fresh soy sauce delicious, tortoise shell sauce, and so on.

D. dried onion coriander 1kg, celery carrot ginger 0.5kg, peanut oil 2kg, clean chicken oil 1kg.

Making:

1. Put peanut oil and chicken oil in material D into a pot and heat it to 70% heat. Add dried onion, coriander, celery, carrot and ginger, and stew 1 hour. Take it out and filter for later use.

2. Put the material A into the soup pot and simmer until the soup remains 25kg, put the material B into the soup pot and heat it for 30min to filter out impurities, then put the soup back into the soup pot and simmer the material C in the soup pot for 30min until the seasoning is completely dissolved (stirring constantly during cooking to prevent sticking to the bottom), then add the oil in step 1 and mix well. ?

Features: bright red color and mellow taste. ?

Application: Pigeons, poultry and other raw materials can be pickled.

Example: Braised whole duck with one hand

Ingredients: Beijing stuffed duck 1 bird (about 1000g), lettuce leaves 30g, carved radish flowers 1 flower. Seasoning: 5000g of brine, 50g of Shanghai white vinegar and sugar, 20g of garlic and 20g of green pepper.

Making:

1. Wash the duck, control the water, soak it in salt water for 2 hours, take it out, put it in a dish with lettuce leaves, and decorate it with radish flowers; Mix white vinegar, sugar, garlic and green pepper evenly to make a flavor juice, and eat it with braised duck.

Before eating, cut the duck into pieces weighing about 20 grams and dip it in the sauce.

Raw materials:

55g of cinnamon and star anise, 0/5g of kaempferia kaempferia/kloc-,0/5g of tsaoko and licorice, 20g of southern ginger, 0/7g of cardamom/kloc-,0/4g of magnolia flower/kloc-(also called magnolia flower, available in pharmacies) and 0/3 of cardamom.

B Onion 80g, ginger 175g, white wine 35g (Cangzhou Iron Lion Mud), Haitian soy sauce 126g, rock sugar 2 10g.

C 1500g chicken skeleton and pig bone, 35kg clean water. ?

Making:

1, take a clean pot, add water, chicken skeleton and pork bone to low heat for 3 hours, and hang in the stock.

2. Wash the material A, wrap it with gauze and Qi Chengbao spice, put it in the hung soup and boil it over low heat. Add onion, ginger, white wine, soy sauce and crystal sugar to taste, and cook on low heat for 30 minutes. Remove the onion and ginger, and skim the floating foam on the surface. ?

Features: Deep red in color, fragrant and memorable. ?

Application:

1. This set meal weighs 375g and can pickle 30kg of raw materials at a time.

2. When marinating raw materials such as beef, pork, bean products, chickens and ducks, it is necessary to marinate separately, otherwise it is easy to cross the flavor. ?

Example: In halogen wings

Ingredients: 500 grams of chicken wings. Seasoning: salt water 1000g.

Production: Wash the chicken wings in boiling water for 2 minutes, take them out, soak them in salt water for 35 minutes, take them out and put them on a plate.

Features: ruddy color and fresh and tender taste.

Nanwei Brine (2)

Raw materials:

A. Cinnamomum cassia 3 1g, Illicium verum 32g, Zanthoxylum bungeanum 17g, Radix Angelicae Sinensis, Radix Glycyrrhizae, Pericarpium Citri Tangerinae, Fructus Amomi 40g, Flos Caryophylli, Radix Angelicae Dahuricae, nutmeg 25g, Rhizoma Kaempferiae 15g, Herba Schizonepetae 3g, Rhizoma Alpiniae Officinalis 8g, Gecko1.

B. chicken skeleton and pig bone 1500g each.

C cooking wine 390g, sugar color 130g, Haitian soy sauce10g, refined salt 300g, rock sugar and ginger 180g, Redmi 8g. ?

Making:

1. Wash the chicken skeleton and pig bones, put them in a boiling water pot and simmer for 10 minute, then take them out and put them in a soup pot with 30 kilograms of water to boil, and simmer for 3 hours with low fire to make hanging soup.

2. Wrap the material A in gauze, wrap the red rice in gauze and put it into the hung soup. Add cooking wine, sugar, soy sauce, refined salt, crystal sugar and ginger, and cook for 30 minutes, skimming off the froth. ?

Features: ruddy color and mellow taste.

Application:

1. This brine formula can pickle 27.5 kilograms of raw materials.

2. Raw materials such as beef, pork, bean products, chickens and ducks can be preserved.

Example: Braised ribs with crispy Jinsha.

Ingredients: 750g ribs and 50g bread crumbs.

Seasoning: egg 120g, flour 35g, starch 25g, onion 40g, clear water 45g, salt water 1500g, salad oil 1200g, salt 2g, pepper noodles 1g and cumin powder 2g.

Making:

1. Chop the ribs into 8cm pieces, simmer in boiling water for 3min, take them out and add salt water for 50min.

2, onion diced; Mix 60 grams of eggs, flour, starch, salt and water into a paste.

3, put salad oil in the pot, put onion diced for 2 minutes when it is 30% hot, and take it out. When the oil temperature rises to 60%, add bread sugar for 2 minutes and take it out for later use; ? Pour the paste into the oil heated to 50% by a colander and fry for 1 min, stir while frying, and make into small particles. Take it out and crush it with a knife. Mix it with onion and bread sugar to make egg crisp bread sugar.

4. Stir the pork chops evenly with 6-night eggs, then add crispy bread crumbs, add 50% hot salad oil for 4 minutes, remove and mix with Chili noodles and cumin powder, and serve.

Features: crisp outside and tender inside, golden color.

Raw materials:

A. Pig bones, beef bones, chicken bones and old chickens each 5 kg, chicken feet 3 kg, scallops 1 kg, Jinhua ham 3.5 kg, terrestrial fish (i.e. dried flounder) 1.5 kg, and clean water 50 kg.

500g of salt B, 250g of monosodium glutamate and chicken powder, 750g of rock sugar, Beijing Erguotou 100g, 500g of fish sauce, 200g of carved wine, rose wine 100g, Haitian soy sauce 100g, Guangdong rice wine 100g, and peanut butter 350.

C pepper, cinnamon, white pepper and dried tangerine peel 25g, angelica dahurica, citronella, nutmeg and tsaoko 20g, fennel, clove, angelica 15g, ginger slices, star anise, Amomum villosum, galangal 50g, cardamom 30g, geranium and licorice 15g.

D.500 onion oil.

Making:

Chop pork bones, beef bones, chicken bones, old chicken and chicken feet in half, simmer in boiling water for 5 minutes, then take them out and pour them into a vat, and simmer scallops, native fish, Jinhua ham (Jinhua ham should be chopped into chunks weighing about100g in advance, then add onions and ginger, steam them for 30 minutes and pour them into the bucket) and water for 70 minutes. Wrap material C in gauze, boil it in clear water for 20 minutes, then take it out and boil it in soup. Finally, add onion oil to seal the soup.

Features: light red color, fresh and mellow taste, not greasy.

Application: eggs, fried tofu, kelp, various meat products (such as beef, pork belly, pig ears, pig liver, money belly, goose web, rabbit meat).

Raw materials:

20 kilograms of clean water and 500 grams of salad oil.

2000 grams of keel, 3000 grams of old duck, Jinhua ham 1000 grams, 2000 grams of trotters.

B. 30 grams of citronella, 60 grams of star anise, 20 grams of angelica dahurica and Amomum villosum each, 25 grams of dried tangerine peel, cinnamon, fragrant leaves, fennel and cardamom each, 50 grams of clove 10, 500 grams of ginseng, 500 grams of scallop, 20 grams of gastrodia elata and angelica sinensis each 15, and geckos 5438.99999999999995

C fish sauce 400g, rock sugar 1500g, yellow rice wine 150g, monosodium glutamate 150g, Lee Kum Kee brine juice 1200mg, soy sauce 500g, American fresh soy sauce 1000g, red dates 500g, etc.

Making:

1, simmer a material in boiling water for 5 minutes, then take it out, put it in a vat, boil it with clear water, and cook it for 3 hours.

2. Crush the material B with a knife, stir-fry it in salad oil at 50% heat for 10 minute until it is fragrant, take out the material B, wrap it in gauze, put it in a vat, and then put the material C in the vat for 4 hours. ?

Features: bright red color, with a certain nourishing effect.

Usage: It can be used to pickle cattle, pigs, beef and rabbits.

Raw materials:

5000 grams of beef bones, 5000 grams of pig bones, 2500 grams of grass chicken, common spices 10 (fennel, cinnamon, fragrant leaves, cardamom, cardamom, southern ginger, clove, female clove, fragrant branches and nutmeg), Lee Kum Kee brine 10, 2400 grams.

Making:

Boil beef bones, pig bones and grass chicken in boiling water for 10 minute, take out, clean, put in a stainless steel container, add water and cook for 6 hours with low fire, add 10 spices wrapped in gauze, add Lee Kum Kee brine, and simmer with soy sauce, chicken essence and pepper to make a fragrant brine. ?

Features: salty with fresh, fresh and delicious. ?

Usage: Suitable for meat and poultry, viscera and dishes.

Raw materials:

A. Haitian umami soy sauce 2500g, Meijia fresh soy sauce 1500g, rock sugar 2200g, sliced sugar 1550g, Jinbei brand Thai raw juice fish sauce 750g, Shuanghe brand rose wine 480g, Yueshan brand carved wine 600g, Le Jia brand chicken essence 900g and salt 500g.

B dried hippocampus 1 pair, dried gecko 1 pair, 7500g of pig bone, 4500g of old chicken, roasted duck bone1500g, 250g of ham meat, 500g of ham bone, 250g of Yao Zhu, 2 squid and 3 terrestrial fish.

C peanut oil 2500g, garlic cloves 1500g, onion 750g, coriander 250g, onion 150g, cinnamon 10g, star anise 10, 8 tsaoko, fragrant leaves 15g and fragrant fruits 5.

D star anise, cinnamon 50g, Zanthoxylum bungeanum 10g, white pepper, licorice 10g, fragrant leaves 40g, clove 15g, dried tangerine peel 5, Amomum tsao15g, Momordica grosvenori 2, fennel 30g, angelica dahurica 5g, fragrant fruit and nutmeg 5g.

E. Nanjiang 2500g (about 1500g after peeling), meat ginger 500g and coriander 250g (washed and bagged).

F 500g of ginger, 0/500g of south ginger/kloc-,900g of onion and 250g of coriander (washed for later use).

G. salad oil 2000 grams.

Making:

1, dried seahorses, geckos and ground fish in material b are put into a pot and simmered for 10 minutes until they are dry for use; Wash scallops and squid, put them in 60% hot salad oil and soak them in low heat for 3 minutes. Wash the old chicken after removing its head and pedicels, blanch it in boiling water for 5 minutes, take it out, blanch it in 80% hot salad oil for 3 minutes, and take it out for later use; Duck bones, pig bones, ham meat and ham bones are put into boiling water and simmered for 5 minutes.

2. Put 30 kilograms of clean water into a stainless steel barrel, and put the above materials into the barrel for slow cooking for 2 hours; Boil the F material in a barrel for 3 hours, then take it out of the fire and filter it after 3 hours.

3. Put peanut oil in the pot, add garlic cloves, shallots, coriander, onion, star anise, Amomum tsaoko (mashed Amomum tsaoko), cinnamon, fragrant leaves, fragrant fruits and cardamom with low heat/kloc-0.5min, and take out for later use.

4. Wash the material D with water, soak it for 10 minute, and bag it for later use.

5. Boil the soup with high fire, turn to slow fire, add the light soy sauce, fresh soy sauce, rock sugar, sliced sugar, chicken essence and salt in materials E, D and A, stir slowly, pour the fried material C into the fire to boil after the sugar dissolves, and finally add fish sauce, carved wine and rose wine, and turn off the fire. After 5 hours, the brine is filtered, and the bagged things are put back into the brine to become Chaozhou brine. ?

Features: bright red color and mellow taste. ?

Usage: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat.

Raw materials:

2 old chickens (3,000g), 4,000g pork bones, 50g star anise, 20g tsaoko, 30g Siraitia grosvenorii, fragrant leaves, fennel, cinnamon, angelica dahurica, 2 dried peppers, nutmeg, 4 clams, 4 fish and 5g cloves.

Making:

1. Cut the old chicken and bone into pieces, simmer in boiling water for 10 minute, remove the blood foam, take it out and wash it, put it in a vat, add 35 kg of water to boil it for 6 hours, and then add the dried tangerine peel, dried pepper, star anise, tsaoko, Siraitia grosvenorii, fragrant leaves, fennel, cinnamon and angelica dahurica wrapped in gauze.

2. Pour the chicken oil into the pot and heat it to 60% heat. Add onion, ginger, garlic, parsley, celery and dried onion, and fry for 5 minutes until it is fragrant. Take out the raw materials, pour in seafood soy sauce, simmer with soy sauce, and pour in soup barrels to taste. ?

Features: golden color, salty taste, slightly sweet and spicy.

Usage: Suitable for marinating pigeons, large intestine, chicken feet and pig elbow bones.