1 octagonal 25g, cinnamon 15g, fennel 15 ~ 25g, licorice 1g, banana 1g, sugar 3g ~ 5g, pepper 2g, Amomum villosum 1g, Amomum nutmeg 5g, Amomum tsaoko 1g, clove 5g ~ 15g, ginger 1g, scallion 1g, 15g, Shao wine 1g, rock sugar 35 ~. g of 16 monosodium glutamate 15 g of 17 refined salt 35 ~ 5 g of 18 fresh soup 5 g of 19 refined oil 5 g of 2 gauze bags 2
2 concoctions 1. Divide star anise, cassia bark, fennel, licorice, Rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum Tsaoko, clove, etc. into two parts and put them into loose gauze bags respectively. Ginger is washed and broken; The onion must be washed and tied with roots. 2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 5 grams of boiling water and stir it evenly, that is, it becomes a sugar color. 3. Put the pot on fire, add 5 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine. Problems needing attention 1. When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. 2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 16℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 15℃. 3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, it is still possible to add a little glycerin to the brine. 4. Clove contains eugenol, which has a strong taste, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of clove in 5 grams of fresh soup should be controlled between 5 and 15 grams. 5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught to the author by an old master who has been making brine for many years. 6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine. Second, the use and storage methods of brine 1. The use of brine 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be reduced sharply after being directly put into the pot, 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 "launched" with cattle, mutton and various animals with heavy odor? For example, brine is used separately as raw materials of fat sausage 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. 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. The above is only the author's experience in making Sichuan-style brine. However, cooking is a subject of change, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions, so as to prepare satisfactory brine.
Hong Kong-style Shanghai-style bittern formula:
1) Put 25g of star anise, 33g of cinnamon, 33g of licorice, 8g of tsaoko, 8g of clove, 8g of galangal powder (Kaempferia galanga), 8g of dried tangerine peel and a small one of Siraitia grosvenorii into a bittern bag for later use.
put the pot on medium fire, add 4 liang of peanut oil, 1 liang of chopped ginger pieces and 2 liang of scallions until they are fragrant, then add 3 kg of light-colored soy sauce, 1.5 kg of Shaoxing wine, 1.3 kg of rock sugar and marinade bag, bring to a boil, and simmer for half an hour on low heat until the fragrance is scattered. Take out the ginger scallions and skim off the floating foam. Note: if you use it frequently, you should change the marinade package after using it for 6-8 times, and the soy sauce, Shaoxing wine and rock sugar should be increased in proportion to the consumption of brine. You can add about 15 grams to 2 grams of salt to the heavy taste. The method of making Suiyang Chili sauce dipped in water is basically the same as that of soaking bad Chili sauce in water. After frying Suiyang Chili sauce with cooked rapeseed oil, add a proper amount of coriander powder, side ear root powder, bitter garlic powder and chopped green onion to stir well, then take it out of the pot and put it into a container. Generally, it can be used as dipping water for vegetarian dishes and stews.
Suiyang Chili sauce is named after it was produced in Suiyang County, Guizhou Province. In the season of pepper harvesting, local people remove the stalks of fresh bullet and millet chili pepper, then add ginger, garlic cloves and fresh fennel seeds, grind them into Chili sauce with a stone mill, add refined salt to adjust the taste, and finally put them into an earthen jar, cover them and inject them into water along the jar, and seal them for about 3 days.
Suiyang Chili sauce can be used not only for dipping in water, but also for meals. If it is properly kept, Suiyang Chili sauce can last for 1-3 years, and the older it gets, the more fragrant it becomes.