Food and efficacy: pickled vegetables

Brine production materials:

Ingredients: salt water

Teach 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 materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, light soy sauce, dark soy sauce and crystal sugar. It can be made by cooking for 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.

First of all, several ways to make salt water:

1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.

Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.

2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).

Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.

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.

Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g 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. This is the brine formula for making Chaoshan braised goose. )

6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.

Exercise:

(1) Boil thick soup with old chicken, soup bones 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.

Exercise:

(1) After the old hen and crow are cured [the internal organs of chickens and ducks are used for other purposes], the stick bones are broken and put into the soup pot together, and then about 20kg of water is added to the broken longan: after boiling with strong fire, skim the floating foam, boil the original soup with medium fire, and take out the old hen, ducks and stick bones 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 chilli, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, 0g of fennel10g, 0g of tsaoko10g, 5g of pepper, 5g of clove, 8g of Amomum villosum, 0g of cardamom12g, 5g of weed-cutting.

Exercise:

(1) Cut the dried chili, soak other spices in clear water and drain. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use.

(2) Clean the pan, add oil and heat it to 30% heat, add dried chili festival, drained spices and onion ginger, stir-fry slightly, add fresh soup and boiled Redmi water, add refined salt and monosodium glutamate, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

(2), salt water storage

1. Brine will remain a small amount of raw materials or spices after being used for a period of time, so it needs to be filtered to ensure the quality of 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 it is 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.

(c) Use of salt water

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, 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.

Supplement:

The method of braised beef with dried tangerine peel was introduced in detail.

Cuisine and efficacy: the home-cooked menu is a refreshing cold dish.

Processing raw materials of braised beef with dried tangerine peel:

Material: 500g beef tendon.

Seasoning: salt, dried tangerine peel, pepper, dried pepper, fermented juice, onion, ginger, yellow wine, sesame oil and clear water.

Teach you how to cook braised beef with dried tangerine peel. How to cook braised beef with dried tangerine peel to taste good? Wash beef tenderloin, marinate it with salt and yellow wine, stew it with other seasonings, cool it thoroughly, slice and plate it, and pour the juice.

Tips for making braised beef with dried tangerine peel:

Use tangerine peel more often.

Detailed explanation of the method of red halogen king sausage

Cuisine and efficacy: home-cooked recipes with sauerkraut.

Preparation materials of red king halogen sausage;

Ingredients: 250g of fat sausage, 200g of lean meat, 50g of square legs, 50g of water-soaked mushrooms, 50g of winter bamboo shoots, 0g of frozen skin100g, 20g of green beans.

Seasoning: (1) salt, yellow wine and salad oil. (2) ribs sauce, soy sauce, fragrant leaves, star anise, cinnamon, salt, monosodium glutamate, sugar, yellow wine and Redmi.

Teach you how to make red king sausage, and how to make red king sausage is delicious.

1. Wash the pig intestines.

2. The lean meat is changed into a knife, salted with salt and yellow wine, and other raw materials are changed into knives and mixed with the lean meat to make stuffing.

3. Stuff the stuffing into pig intestines, seal and fry until cooked, and add seasoning (2) for curing.

Tips for making braised king sausage;

Fry until the surface of pig intestines is slightly hard; When marinating, poke holes in the pig intestines with bamboo sticks to prevent the pig intestines from bursting.

Detailed explanation of the practice of braising eggs in black tea

Cuisine and efficacy: home-cooked recipes with sauerkraut.

Technology: halogen

Materials for making black tea marinated eggs:

Ingredients: 500g eggs, 500g cabbage head and 500g vermicelli.

Seasoning: yunnan black tea, fragrant leaves, fennel, tsaoko, Japanese sauce, soy sauce, maltose, monosodium glutamate, yellow wine and broth.

Teach you how to cook black tea marinated eggs, and how to cook black tea marinated eggs is delicious.

Boiled eggs, shelled, marinated with seasoning, served with cabbage heads and vermicelli.

Key points of making black tea marinated eggs;

Eggs should be thoroughly cooked and peeled easily after showering.

Detailed explanation of brine goose practice

Cuisine and efficacy: home-cooked recipes with sauerkraut.

Processing raw materials of salted goose breast:

Ingredients: 500g fresh goose breast.

Seasoning: Amomum tsaoko, cinnamon, star anise, ginger, dried tangerine peel, clove, fragrant leaves, angelica, licorice, fennel, pepper, onion, ginger, crystal sugar, salt, monosodium glutamate and clear water.

I'll teach you how to cook roast goose. Cooked roast goose is delicious.

Wash and blanch the fresh goose breast; The seasoning is made into brine, and the fresh goose breast is marinated and matured.

Making skills of preserved goose in brine;

After marinating for several times, the fragrance of brine gradually loses, and spices can be added in the same proportion.

Detailed explanation of freezing and pickling fresh abalone

Cuisine and efficacy: the home-cooked menu is a refreshing cold dish.

Preparation materials of frozen marinated fresh abalone;

Ingredients: 800g fresh Australian abalone.

Seasoning: thick soup, salt, monosodium glutamate, chicken essence, onion and ginger.

Teach you how to cook frozen marinated abalone, and how to cook frozen marinated abalone is delicious.

1. Fresh Australian abalone is slaughtered and washed.

2. Add seasoning, cook in a pressure cooker for 25 minutes, soak in the original juice and cool thoroughly, then put it in the refrigerator for cooling.