When it comes to Liao Pai Biao, it is a long-established brand in Sichuan, a hundred years of marinade precipitation, more than 400 chain stores across the country, their five spice marinade series is the most famous! Has won the "Sichuan Province famous trademark" "National Green Catering Enterprise" "Chengdu famous dishes" "Chinese famous dishes" "national invention patent" "product quality trustworthy enterprise" "Sichuan consumer favorite goods" "consumer satisfaction unit" and many other titles, you can go to Baidu to search for "Liao Pai Biao" to understand the Ha
One, Marinade preparation
The preparation of marinade is the first key to good marinade. Marinade preparation is good or bad, will directly affect the color and taste of the brine quality 6 marinade can be divided into red marinade, yellow marinade, white marinade three categories.
1. Red marinade. 20 grams of star anise, 20 grams of cinnamon, 50 grams of orange peel, 8 grams of cloves, 20 grams of sennet, 20 grams of peppercorns, 15 grams of fennel, 20 grams of allspice, 20 grams of ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red chili peppers, 150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1,000 grams of wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 50 grams of sugar, 200 grams of refined salt, 100 grams of MSG, 100 grams of hot peanut oil. 250 grams, 100 grams of monosodium glutamate, bone broth 12 kg.
Method: ① strawberry cracked with a knife, cinnamon with the back of the knife knocked into small pieces, licorice cut into thick slices, scallions pull knot, ginger with a knife to shoot loose, dried red chili pepper cut into segments. ② star anise, cinnamon, Chenpi, cloves, mountain nai, peppercorns, fennel, allspice, grass berries, ginger, licorice, dried red chili pepper together in a spice bag, the bag mouth tied securely. ③ the spice bag, onion knots, ginger pieces, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, bone broth together into the marinade pot, mix well.
2. yellow brine juice. Yellow gardenia 150 grams, fragrant leaf 100 grams, 50 grams of shennai, 25 grams of pepper, 50 grams of ginger, 25 grams of sand nuts, 150 grams of fried garlic, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1,000 grams of yellow wine, 250 grams of cooked canola oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of fine salt, bone broth 12 kilograms.
Preparation: ① yellow gardenia use knife to shoot crack, celery tie knot, ginger use knife to shoot loose. ② the yellow gardenia, the fragrant leaf, the mountain nai, the pepper, the good ginger, the sand nut, the deep-fried garlic kernel, the deep-fried fresh tangerine peel into the spice bag, the bag mouth ties securely. ③ will spice bag, celery knot, ginger pieces, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt, bone broth together into put brine pot, mix well.
3. White marinade. Star anise 60 grams, 50 grams of Yamana, 25 grams of pepper, 25 grams of nutmeg, 50 grams of Chenpi, 50 grams of leaves, 25 grams of Angelica dahurica, 150 grams of green onions, 150 grams of ginger, 1,000 grams of wine, 1,000 grams of white soy sauce, 120 grams of salt, 100 grams of monosodium glutamate, bone broth, 12 kilograms.
Method: ① scallions pull knot, ginger pat loose with a knife. Star anise, shennai, pepper, white nutmeg, Chenpi, incense leaf, dahurica into the spice bag, bag mouth firmly. ② spice bag, onion knot, ginger, water wine, white soy sauce, refined salt, monosodium glutamate, bone broth together into the marinade pot, mix well.