Brine making materials: ingredients: Brine teaches you how to make brine, and how to make brine is delicious. Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The ingredients are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, soy sauce, and crystal sugar, which can be boiled for several hours. Many restaurants reuse salt water because they think the longer they cook, the better. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and the south, and it is often distinguished by red and white brine in the catering industry, which is called sauce cooked food. Everything pickled has its own unique flavor.
1. Several methods of making brine: 1. Ingredients: 3/4 cups of pepper, star anise, clove, tsaoko, licorice and cinnamon. Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and simmer 1.5 to 2 hours. 2. Materials: star anise (2 capsules), fennel, pepper (2 teaspoons each), licorice (6 capsules), cinnamon (1 capsule), Amomum tsaoko (1 capsule) and dried tangerine peel (1/4 capsules). Practice: salt water is packed in cloth bags, and 12 tablets are added. 3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day. 5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g. 250g of Jiu Shao: Sichuan pepper100g, star anise150g, cinnamon100g, 50g of clove, 50g of red rice and 50g of licorice are put into a medicine bag; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is. Preservation method: Cook it once every morning and evening, and change the "medicine bag" every 15 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. Do not mix water to prevent deterioration. 6. Ingredients: old hen, soup bone, longan, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and galangal. Practice: (1) Boil thick soup with old hen, soup bone and longan. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, 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, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula. Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Practice: (1) The old hen and the old crow are cured [chickens and ducks are used for other purposes], and the bones of the stick are broken, and they are put into the soup pot together, and then the broken longan is added with about 20 kg of water: after the fire is boiled, the floating foam is skimmed, and a pot of original soup is cooked on medium fire, and the bones of the old hen, duck and stick are taken out for later use. (2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions. (3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot. This recipe is so delicate and complicated. 8. Raw materials: 400g of dried chili, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, 0g of fennel10g, 0g of tsaoko10g, 0g of pepper10g, 5g of clove, 8g of Amomum villosum, and 8g of cardamom/kloc-0. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use. (2) Clean the pot, add oil and heat it to 30% heat, stir-fry the dried chili festival, drained spices and onion ginger, add fresh soup and boiled Redmi water, then add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.
(2) Preserve brine 1. After the brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of the brine. 2. After the brine is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then slowly added to boiled salt water. This is to use protein's adsorption and solidification to adsorb impurities in the brine, thus making the brine clear. If you are particular, use lean meat to "clean" brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine. 3. The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin layer of "oil surface" on the surface of salt water. Otherwise, too much oil is easy to deteriorate brine? Caused by oxidative deterioration of fat. 4. When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage.
(3) Use brine 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be boiled directly, which will lead to a sharp decrease in brine, which will lead to the salty taste of dishes. 2, a pot of good brine, you should always marinate the animal raw materials with strong fragrance to increase the fresh fragrance of the brine. There is a jargon called "the older the brine, the better", which is the reason. 3. Fresh and fragrant pork, chickens, ducks, geese and rabbits should be "launched" with all kinds of smelly animals such as cattle, mutton and fat intestines, and the raw materials should be separated by brine to ensure the quality of brine and stewed vegetables. 4. In the process of use, always check the color, fragrance and saltiness of brine and the adequacy of soup. Once we find that some aspects have been reduced, we should make up for them in time, which is what we often say.