Brine recipe ingredients:

15 bay leaves/20 grasshoppers/4-5 tangerine peels

Licorice/fennel/cinnamon

Seasoning:

Onion/ginger/garlic/rock sugar

Soy sauce/cooking wine/beer

Method:

How to make brine fragrant and delicious

1. Use it first Sauté the onion, ginger and garlic until fragrant, make brine base oil, remove the onion, ginger and garlic, leaving the oil at the bottom of the pot

2. Add rock sugar, stir continuously until completely melted, then pour in soy sauce and cooking wine

3. Pour the fried base ingredients into the sauce, then add a pot of water and add the spice bag

Detailed explanation of the recipe and preparation method of Zhang Liang brine in Chinese restaurant

4. Pour in two-thirds of the bottle of beer and cook until the aroma is released. The brine is finished

5. Pour the brine into the stew pot and add the ingredients you want to brine (chicken feet, pork knuckles, dried beans, eggs, large intestine) Wait for the raw materials and cook them before eating

2. How to store brine?

1. After the brine has been used for a period of time, a small number of residues of raw materials or spices will be left. At this time Filtration is required to ensure the quality of the brine.

2. After repeated use of brine, the soup will become thicker. Although it has been filtered, it still needs to be "cleaned", that is, after mixing clean animal blood with water, slowly add it to the boil. In the brine, this is to use the adsorption and coagulation effect of protein to absorb the impurities in the brine to make the brine clear. For those who are particular about it, lean minced meat is used to "clean" the brine. However, it should be noted that each pot of brine should not be cleaned too many times to prevent the brine from losing its fresh flavor.

3. The floating oil in the brine should be removed frequently. It is best to leave only a thin layer of "oil surface" on the surface of the brine. Otherwise, too much oil will easily cause the brine to deteriorate, resulting in fat oxidation and deterioration.

4. When the brine is not in use, it should be boiled and placed in an enamel bucket to allow it to cool naturally, and do not shake it at will. In addition, bricks should be placed at the bottom of the barrel to maintain ventilation at the bottom. If it is summer, the brine must be boiled every day. If conditions permit, it can also be stored in a cold storage. When the brine is not used for a long time, it should be taken out of the cold storage from time to time, boiled, and then placed in the storage after cooling.