The way to make brine introduces the cuisine and its function in detail: pickles with brine

The making materials of brine: main ingredients: brine teaches you how to make brine, and how to make brine is a kind of seasoning commonly used in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, Amomum tsao-ko, ginger, onion, light soy sauce, dark soy sauce and rock sugar. Many restaurants will reuse brine because they think that the longer it is cooked, the more delicious it will be. Brine is widely used, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and south, and it is often distinguished by red and white brines in the catering industry, which is called sauce cooked food, and the bittern has its own unique flavor.

1. Several methods of making brine: 1. Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups. Practice: Brine material and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours. 2. Ingredients: star anise (two capsules), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4). Practice: Bring the bittern in a cloth bag, add 12 cups of water and take it out for 31 minutes. 3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 51 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 51 grams of licorice and 511 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthenware basin and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day. 5. Ingredients: 111g Sichuan pepper, 151g star anise, 111g cinnamon, 51g clove, 51g red rice, 51g licorice, 511g fat, 1511g soy sauce, 511g fish sauce, 151g rock sugar, 511g refined salt, 251g southern ginger, 251g green garlic and 151g fried garlic. Slice 511 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour in water 12.5kg, soy sauce 1511g, soy sauce 1511g, fish sauce 511g, crystal sugar 151g, refined salt 511g, after boiling with high fire, add lard, Nanjiang 251g, green garlic 251g, fried garlic 151g, coriander 251g and Shao. The longer the brine is stored, the more fragrant it will be. Preservation method: Boil once a day in the morning and evening, and the "medicine bag" usually flashes every five days. According to the consumption loss, soy sauce, fish 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 to remove foam impurities. No moisture can be mixed in to prevent deterioration. 6. Ingredients: old chicken, soup bone, longan, light soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and sand ginger. Practice: (1) Cook thick soup with old chicken, soup bone and longan. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, and 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. Spices: 61g of star anise, 51g of cinnamon, 45g of hay, 51g of dried tangerine peel, 211g of fresh ginger, 75g of citronella, 1 pairs of gecko, 11g of clove, 31g of tsaoko, 35g of fennel, 25g of pepper, 31g of American ginseng, 15g of codonopsis pilosula, and Yinyang shellfish [available in Chinese medicine shops]. Soup: 2 old hens, 1 old crows, 3,111 grams of pig bone, 311 grams of longan [with shell], 511 grams of melted lard, 311 grams of celery, 51 grams of coriander, and 75 grams of green and red pepper respectively. Seasoning: 251g of refined salt, 1511g of light soy sauce, 511g of light soy sauce, 151g of sugar color, 211g of cooking wine, 51g of fish sauce, 111g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence. Practice: (1) Clean the old hen and crow [chicken and duck are used for other purposes], break the bone of the stick, put it into the soup pot together, and then add the broken longan and add about 21 kilograms of water: after boiling with high fire, skim off the floating foam, boil it into a pot of original soup with medium fire, and take out the old hen, duck and bone of the stick for later use. (2) Pour the original soup into a bittern 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, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, cracked Siraitia grosvenorii, red dates and dried onion. (3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire, and directly marinate the raw materials in the pot. 8. Raw materials: 411g dried pepper, 51g ginger, 71g onion, 21g star anise, 8g cinnamon, 11g fennel, 11g Amomum tsaoko, 11g pepper, 5g clove, 8g Amomum villosum, 12g cardamom, 5g weed, 5g fragrant leaves, 52111g refined salt, 15g monosodium glutamate and 51g red yeast rice. Monascus rice is boiled well with water of 1211g, and the residue is drained to keep juice for later use. (2) A clean pot is lit, and the oil is put in to heat to 31%, then the dried chili festival, the drained spices and onion ginger are slightly fried, and fresh soup and boiled red rice water are added, and then refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

(2) Preservation of brine 1. After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. 2. After the brine is repeatedly used, 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 the boiling brine. This is to use protein's adsorption and solidification to absorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to "clean" the 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 fresh flavor of brine. 3. Oil slick in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat. 4, brine when not in use, should be put into the enamel barrel after boiling, let it cool naturally, and don't shake 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 if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage.

(3) Use of brine 1. All animal raw materials need to be treated with water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes. 2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason. 3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "put into the water" with cattle, mutton and various animals with heavy odor, such as fat intestines, and the raw materials should be separated with brine to ensure the quality of brine and marinated dishes. 4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say.