The way of brine introduces the cuisine and its function in detail: the making materials of brine in pickles: main 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, soy sauce and crystal sugar, which can be made in a few 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 cup Sichuan 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. 50 grams of Redmi, 5000 grams of fresh soup and 2000 grams of refined oil. Practice: (1) cut 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) Take a clean pot, add oil and heat it to 30% heat, add dried chili festival, drained spices and onion ginger, stir fry, 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) 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 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 grease will easily lead to brine deterioration and fat oxidation deterioration. 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. The method of marinating goose breast introduces the cuisine and its function in detail: home-cooked recipes, marinated vegetables and marinated goose breast. The production material: main ingredient: 500 grams of 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. Teach you how to make braised goose breast, how to make it delicious, and wash and blanch the fresh goose breast; The seasoning is made into brine, and the fresh goose breast is marinated and matured. The key to the production of marinated goose breast: the fragrance of brine gradually loses after several marinations, and spices can be added in the same proportion. The practice of brine pig head introduces the cuisine and its effect in detail: the secret of nourishing the body with pickles is malnutrition. Taste: spiced technology: braised pig's head making material: main ingredients: pig's head1000g seasoning: 90g of salt, 2000g of white vinegar, 250g of soy sauce, 750g of sugar and 5g of octagonal braised pig's head. Features: crisp but not rotten, fat but not greasy. Fresh glutinous rice is delicious. Teach you how to make a salty pig's head and how to make it delicious. 1. Burn the pig's head with fire, scrape it with warm water, and split it into sectors with a bone knife. Remove the big bones, blanch them in a boiling water pot and wash them. 2. Take two bamboo sticks, clamp the pig's head (to avoid deformation), put it in a brine pot, simmer with low fire until the brine is crisp but not rotten, take it out, and let it cool and slice. The practice of brine large intestine introduces the cuisine and its function in detail: the taste of kimchi: salty technology: the material of brine large intestine: main ingredients: pig large intestine 1500 g seasoning: brine juice 1000 g, ginger 5 g brine large intestine features: fresh fragrance, soft waxy taste. Teach you how to make brine large intestine, and how to make brine large intestine is delicious. Wipe the pig's large intestine with salt repeatedly before and after, rinse it clean, put it in a cold water pot, boil it and rinse it clean. Put it in a halogen pot and marinate for 2 hours on low fire. After cooling, cut into pieces and put on a plate, sprinkle with shredded ginger. The method of bittern palm wing introduces the cuisine and its function in detail: the beauty formula and dietotherapy formula of kimchi. Taste: Five flavors technology: the making material of bittern palm wing: main material: goose's web wing 2000g seasoning: bittern 1000g bittern palm wing. Features: fragrant, tender, refreshing and mellow. Teach you how to make brine palm wings. How to make bittern palm wings delicious? Remove the fluff from goose wings and feet and wash them. Put it in a salt water pot and soak it in low heat until it is cooked (not rotten). The practice of white meat in brine introduces the cuisine and its effect in detail: the recipe of pickles for young people working in low temperature environment: spiced technology: making materials of white meat in brine: main ingredients: pork ribs (pork belly) 1500g seasoning: marinade 100g teaches you how to make white meat in brine and how to make delicious food. Wash pork belly 1. The method of braised pigeon introduces the cuisines and functions in detail: pickle forgetful recipe, elder recipe, beauty recipe, brain nourishing recipe, and taste: spiced craft: stewed pigeon making materials: main ingredients: pigeon meat 500g, seasoning: star anise 25g, cinnamon15g, licorice 25g, Amomum tsao-ko 20g, sesame oil 10. 150g sugar and 10g Daqu liquor teach you how to make bittern squab, and how to make bittern squab delicious. Slaughter the squab first, unhairing, eviscerating and washing for later use. 2. Brine cooking method: pour star anise, cinnamon, licorice and tsaoko into a clay pot, add 3 bowls of water, cook for 2 hours with slow fire, and then add soy sauce, Daqu liquor and salt to taste to form brine. 3. Filter the spice residue with salt water, soak the squab in salt water, add fire for about 20 minutes, take out the drained juice, rub the squab with sesame oil, dice it and put it on a plate.