Production of Luzhou-flavor distiller's grains brine: Luzhou-flavor distiller's grains are the residue (i.e. distiller's grains) left after grain fermentation to make yellow wine or rice wine, which is processed by a certain process. The general production method of Luzhou-flavor distiller's grains brine in China is: pour fresh soup 1.5 kg into a pot, add 75 g of salt, 4 onions and 2 ginger, then boil the soup, cool it off the fire and pour it into 2 kg of Luzhou-flavor distiller's grains. Then use a cloth bag, pour the rotten juice into the cloth bag and hang it, then use a container to hold the marinade filtered by the cloth bag, then add 400 grams of yellow wine and 5 grams of monosodium glutamate and mix well. If you are in trouble, there are ready-made "incense and bad brine" in the supermarket. )
After making the marinade of fragrant grain, you can make delicious fragrant and bad vegetables.
Saute chicken feet
Ingredients: 500 grams of tender chicken feet, 25 grams of mint leaves, 700 grams of distiller's grains brine.
Ingredients: 50 grams of ginger slices, 50 grams of onion segments, 2 dried red peppers, 50 grams of refined salt, 30 grams of monosodium glutamate, 50 grams of chicken essence, 2 tsaoko, and 300 grams of yellow wine.
Production process:
1. Cut off the nails of chicken feet and soak them in salt water for 50 minutes to remove blood;
2. Add water to the pot, add ginger slices, scallions, dried red peppers and tsaoko when the water boils, and add tender chicken feet, yellow wine and mint leaves when the water boils again;
3. Cease fire when the water boils, cover the pot and stew the raw materials for 15 minutes, then take out the chicken feet, add refined salt, monosodium glutamate and chicken essence and mix well;
4. Put the distiller's grains brine into a larger container, and then soak the cold tender chicken feet in the brine for 3-5 hours;
5. Take out the tender chicken feet and put them on the plate, then pour some fragrant brine on them.
Features: delicious, bad and fragrant.
Nantong xiangzao herring
Raw materials: 750g of herring, 0/5g of cooked ham/kloc-0, 5g of water-soaked mushrooms/kloc-0, 20g of cooked winter bamboo shoots, 30g of spinach and 0/5g of distiller's grains brine.
Ingredients: salt 1.5g, onion 10g, ginger 7.5g, Shaoxing wine 25g, monosodium glutamate 1.2g, and cooked lard 35g.
Production process:
1. After the fish is washed, the belly of the fish is facing down, and three cuts (broken bones and meat) are cut horizontally on the spine, then the fish segments are smeared with refined salt and marinated for 6 hours;
2. After salting, smear the fish with distiller's grains brine, put the fish in a container, put a heavy object on the fish section, marinate for 12 hours, and then take it out and wash it;
3. Put clean water in the pot on the fire, then add salted fish, add onion and ginger to boil, skim the floating foam, add Shaoxing wine and refined salt, then cover the pot and cook for 10~ 15 minutes;
4. Take out the fish, put it back in the bowl, remove the onion and ginger from the original soup, add ham slices, mushroom slices, bamboo shoots and spinach, add monosodium glutamate and cooked lard after boiling, and then pour it into the fish bowl.
Features: Smelly smell, clear and delicious soup, fresh and tender fish, and good soup and vegetables.
Spiced steamed meat
Material: 500g pork leg with skin.
Ingredients: monosodium glutamate 1 g, fermented wine (glutinous rice wine) 20 g, peanut oil 1000 g, and vinasse brine 300 g.
Production process:
1. Scrape the pork leg clean, cut it into pieces about 10 cm square, put it in a boiling water pot, take it out after about 20 minutes, and evenly spread the fermented juice on the skin while it is hot;
2. Put the wok on a big fire, pour in peanut oil, heat it, add pork coated with fermented juice, fry it for 5-7 minutes, take it out, and cut it into chunks about 8 cm long and 0.6 cm thick when the meat is cool;
3. Soak the meat slices in mellow distilled water for 10 minutes and then take them out;
4. Put the sliced meat skin down, put it neatly in a bowl, pour in the fragrant brine soaked in the meat, put it in a steamer and steam it with high fire until the meat is oily, then take out the bowl, turn it over and put it on a plate.
Features: the meat is crisp and rotten, smelly, salty and sweet, and the entrance is not greasy.