White brine
(1) material: 5kg of clean water, 50g of cinnamon, 50g of galangal, 20g of dried tangerine peel, 50g of licorice, 50g of geranium, 30g of star anise, 30g of pepper, 400g of Shaoxing carved wine, 500g of rose wine, 200g of refined salt and 6544g of monosodium glutamate.
Preparation method: the preparation methods of the two formulas are basically the same; Firstly, the bittern medicinal materials are wrapped in a soup bag; Then roll in boiling water for a few minutes; Add seasoning and alcohol to serve.
Ordinary brine
(1) Ingredients: 3 kg of clean water, 3 kg of light soy sauce, 200 g of Shaoxing Huadiao wine, 300 g of rock sugar, 200 g of ginger 100, 200 g of onion strips, 200 g of crude oil, 50 g of star anise, 0/00 g of cinnamon/kloc and 65438+ of licorice.
Preparation method: the preparation methods of the two formulas are basically the same; Stir-fry the oil in a wok until the ginger and onion are thoroughly fried; Then pour it into the mixed liquid of boiling water, light soy sauce, Shaoxing wine and rock sugar, and boil it with slow fire; Brine medicinal materials must be wrapped in a soup bag, and red Gu Mi is wrapped in a soup bag, which is also put in when ginger and onion are poured; When the brine is boiled for the first time, it should be simmered for about 30 minutes, so that the fragrance of the brine medicinal materials and soy sauce can be fully emitted.
Refined brine
(1) Ingredients: 3kg of light soy sauce, 2kg of rock sugar, 300g of dark soy sauce, 200g of Shaoxing Huadiao wine, 20g of licorice, 20g of cinnamon, 20g of star anise, 5g of clove, 0/0g of pepper (Sichuan pepper), and 0/0g of fennel/kloc.
Method: First, mix light soy sauce, crystal sugar and Shaoxing Huadiao wine, and then boil with slow fire; Then adding bittern medicinal materials wrapped in soup bags, and wrapping red Gu Mi in soup bags; At the same time, add fried ginger and onion, and the fragrance is overflowing; Then slowly roll for about 2 hours; Finally, observe the color of brine, and use the old color.
Chaozhou professional bittern
Materials: star anise 15g, Anemarrhena asphodeloides 10g, cinnamon 10g, fennel 8g, clove 5g, dried tangerine peel 10g, licorice 10g, gecko 1g, Nanjiang 650.
Soup: old hen 1 hen, bonzi bone or ribs1.500g, longan with shell1.50g, pig fat 250g, garlic moss or garlic sprout 300g.
Seasoning: salt 75g, cooking wine 50g, fish sauce 10g, sugar 50g, monosodium glutamate 15g, red soy sauce 30g, light soy sauce 300-500g and light soy sauce 250g.
Supplement:
Salt water preparation
One? formula
Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.
Two? Adjustment; adjust
1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.
2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get the sugar color.
3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.
Three? Problems needing attention
1? When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2? Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. L53 inch u
3? Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.
4? Clove contains eugenol, which has a strong taste. The dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.
5? The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years. -%*]HJ
6? The above brine formula is brownish red with sugar color, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.
Use and storage method of brine
One? Preservation of brine
1? After 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 brine.
2? After salt water 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 it is slowly added to boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, so as to make the brine clear. If you are particular, you should 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 "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.
Two? Use of salt water
1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be put directly into the pot, which will lead to a sharp decrease in brine, which will lead to the salty taste of the dishes.
2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason.
3? Meat, chickens, ducks, geese and rabbits are fragrant, and they should be "in the water" with cattle, mutton and all kinds of animals with strong smells? Like fat intestines? Use brine alone as raw material to ensure the quality of brine and pot-stewed vegetables.
4? In the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.
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