formula
1 star anise 25g 2 cinnamon 15g 3 fennel 15 ~ 25g 4 licorice 10g 5 San 'ai 10g 6 sugar 3 ~ 5g 7 Zanthoxylum bungeanum 20g 8 Amomum 10g 9 tsaoko 5g 10g. ~ 15g 12g ginger 100g 13g onion 150g 14g Shaoxing wine 100g 15g rock sugar 350 ~ 500g/.
Double modulation
1. Divided into star anise, cinnamon, fennel and licorice. Divide Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi Rotundus, Fructus Tsaoko and Flos Caryophylli into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.
2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.
Three problems needing attention
1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production 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 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar color, a little sweetness can still be considered in the brine.
4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 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 by an old master who has been making brine for many years.
6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.
Second, the use and storage methods of salt water
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.
Meat, chicken, duck, goose and rabbit, which are delicious, should be "launched" with cattle, mutton and all kinds of smelly animals? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-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.
Preservation of brine
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.
The above is just the author's experience in making Sichuan-style brine. However, cooking is a changing subject, and readers should flexibly master the raw materials and preparation methods of Sichuan-style brine according to specific conditions in order to prepare satisfactory brine.
Hong kong-style Shanghai style bittern formula
Red salt water:
1) Put 25 grams of star anise, 33 grams of cinnamon, 33 grams of licorice, 8 grams of Amomum tsaoko, 8 grams of clove, 8 grams of galangal powder (Rhizoma Kaempferiae), 8 grams of dried tangerine peel and a handful of Siraitia grosvenorii into a marinade bag for later use.
Put the wok on medium heat, add 4 liang of peanut oil, 1 chopped ginger slices, 2 liang of shallots, stir-fry, add 3 kg of light soy sauce, 1.5 kg of Shaoxing wine, 1.3 kg of rock sugar and marinade, bring to a boil, simmer for half an hour until fragrant, take out the shallots, and remove the floating.
Note: If you use it frequently, you should change the marinade packaging after 6-8 times, and the amount of soy sauce, Shaoxing wine and rock sugar should be increased according to the proportion of brine consumption. If the taste is heavy, you can add about 15g-20g of salt.
Suiyang Chili sauce dipped in water
The method of making Suiyang Chili sauce soaked in water is basically the same as that of soaking bad peppers in water. Stir-fry Suiyang Chili sauce with cooked rapeseed oil, add appropriate amount of coriander powder, ear root powder, bitter garlic powder and chopped green onion, stir well, and then take it out of the pot and put it in 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 harvest, local people remove the pedicels of fresh spring pepper and millet pepper, add ginger, garlic cloves and fresh fennel seeds, grind them into Chili sauce with a stone mill, add refined salt to taste, and finally put them into a crock, cover them, pour them into water along the crock, and seal them for about 30 days.
Suiyang Chili sauce can not only be dipped in water, but also eaten as a meal. If properly preserved, Suiyang Chili sauce can be preserved for 1 ~ 3 years, and the older it is, the more fragrant it will be.
Note: It is very important to open a pot-stewed restaurant, that is, all pot-stewed dishes in pot-stewed restaurants are big tobacco leaves now. The dosage should be small, which can not only enhance the umami flavor, but also be harmless to human body. This is what the master said when I was studying pot-stewed dishes. This is a completely private secret. All the braised dishes are made in this way, but they are not announced to the public!
Chaozhou professional brine formula and its production secret technology
The bittern produced by Cantonese cuisine mainly includes white bittern, general bittern, refined bittern (namely fried chicken water), Chaozhou bittern, crispy pigeon bittern and fire juice. In the early 1980s, chefs mostly used the traditional fixed formula of "general brine" and "refined brine (oily chicken water)" to make all kinds of Cantonese-style brines, but the main materials for making brines were spices, clear water or light soy sauce, which lacked meat flavor and umami flavor and emphasized salty and sweet taste. With the change of people's tastes, such formula products are gradually unpopular with foodies. In the 1990s, with the deepening of the dietary communication between Cantonese cuisine and the outside world and the improvement of China people's consumption capacity, the materials for making brine have undergone a qualitative change. At this time, the chefs with the spirit of reform have made great efforts in the emerging "Chaozhou Brine", introducing the concept of "boiling top soup" and adding delicious raw materials such as Jinhua ham, bones, native fish and scallops to "Chaozhou Brine"; "New" brine varieties not only have strong medicinal flavor, but also add umami and meaty flavor, so that diners can stay fragrant after eating.
Under the guidance of this reform concept, all brines have undergone an innovation; Under the premise of not changing its original color, raw materials that can increase the umami and meaty taste of brine are added, which changes the traditional salty and sweet taste in taste, and takes the strong but not salty as the guiding principle, so that the original brine formula can be reborn and continued.
In this chapter, we will include the old and new bittern recipes, so that readers can clearly understand and analyze the changes of the "old and new" bittern recipes, and also collect the characteristic bittern recipes of other cuisines for reference.
White brine
(1) material: 5kg of clean water, 50g of cinnamon, 50g of galangal, 20g of dried tangerine peel, 50g of licorice, 50g of geranium, 30g of star anise, 30g of pepper, 400g of Shaoxing carved wine, 500g of rose wine, 200g of refined salt and 6544g of monosodium glutamate.
Preparation method: the preparation methods of the two formulas are basically the same; Firstly, the bittern medicinal materials are wrapped in a soup bag; Then roll in boiling water for a few minutes; Add seasoning and alcohol to serve.
Ordinary brine
(1) Ingredients: 3 kg of clean water, 3 kg of light soy sauce, 200 g of Shaoxing Huadiao wine, 300 g of rock sugar, 200 g of ginger 100, 200 g of onion strips, 200 g of crude oil, 50 g of star anise, 0/00 g of cinnamon/kloc and 65438+ of licorice.
Preparation method: the preparation methods of the two formulas are basically the same; Stir-fry the oil in a wok until the ginger and onion are thoroughly fried; Then pour it into the mixed liquid of boiling water, light soy sauce, Shaoxing wine and rock sugar, and boil it with slow fire; Brine medicinal materials must be wrapped in a soup bag, and red Gu Mi is wrapped in a soup bag, which is also put in when ginger and onion are poured; When the brine is boiled for the first time, it should be simmered for about 30 minutes, so that the fragrance of the brine medicinal materials and soy sauce can be fully emitted.
Refined brine
(1) Ingredients: 3kg of light soy sauce, 2kg of rock sugar, 300g of dark soy sauce, 200g of Shaoxing Huadiao wine, 20g of licorice, 20g of cinnamon, 20g of star anise, 5g of clove, 0/0g of pepper (Sichuan pepper), and 0/0g of fennel/kloc.
Method: First, mix light soy sauce, crystal sugar and Shaoxing Huadiao wine, and then boil with slow fire; Then adding bittern medicinal materials wrapped in soup bags, and wrapping red Gu Mi in soup bags; At the same time, add fried ginger and onion, and the fragrance is overflowing; Then slowly roll for about 2 hours; Finally, observe the color of brine, and use the old color.
Chaozhou professional brine formula and production method! ! !
Materials: star anise 15g, Anemarrhena asphodeloides 10g, cinnamon 10g, fennel 8g, clove 5g, dried tangerine peel 10g, licorice 10g, gecko 1g, Nanjiang 650.
Soup: old hen 1 hen, bonzi bone or ribs1.500g, longan with shell1.50g, pig fat 250g, garlic moss or garlic sprout 300g.
Seasoning: salt 75g, cooking wine 50g, fish sauce 10g, sugar 50g, monosodium glutamate 15g, red soy sauce 30g, light soy sauce 300-500g and light soy sauce 250g.