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.
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.