Gulixiang universal brine formula

Prepare marinated soup:

Break all spices (large particles), put them into gauze bags and tie the bags tightly. If there is no old bittern, you must first cook bone soup with chicken bones and pig bones.

The method comprises the following steps:

Take chicken skeleton 1 500g, pig skeleton 3000g, add 7 grams of dry water, and simmer for 8 hours, then take out the bones, put them in a marinade bag, add 400g of dried ginger, add clear water10g, and simmer for about1hour after the fire boils, so that the fragrance overflows. Adjust the color with old sauce.

Sugar color method:

Put salad oil 1.5 into the pot and heat it on low heat. Add sugar 2 and stir-fry until dark red, just with white bubbles. Immediately add 0.5 kg of water to make it brown.

Special perfume formula:

65g of cinnamon, 45g of clove, 65g of pepper, 65g of fennel, 65g of star anise, 65g of diced pepper, 45g of kaempferia galangal, 50g of galangal, 50g of nutmeg, 50g of Amomum villosum, 50g of licorice, 50g of fragrant leaves and 25g of dried tangerine peel.

Halogenation process:

(1) curing:

After pretreatment of various raw materials. Wash the raw materials to be pickled for later use. Take 20 kg of water, add pepper 10g, groundsel 5g, cooking wine 250g, and salt 750g (if the temperature is too low, pepper and groundsel need to be boiled in water to make them fragrant and then poured into a pickling tank), and then add the cleaned raw materials for pickling.

The curing time of large pieces (chicken, duck, beef, rabbit meat, quail, hooves, etc.). ):

The curing time of 0-20 degrees in winter is about 12 hours, the curing time of 20-30 degrees in spring is about 8 hours, and the curing time of 30-40 degrees in summer is about 6 hours.

Pickling of small pieces (wing tips, wing roots, chicken feet, chicken gizzards, etc.). ):

Wash it with water first, and then add some salt to marinate it. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer.

Pickling of duck head, neck, wings, feet and gizzards;

First, clean it, add a proper amount of water, add salt, and add sodium nitrite (10 kg of water 1g will make it loose and turn red, and shorten the marinating time, and the addition amount should not be excessive, otherwise it will cause poisoning) for pickling, about 24 hours in winter, 0/2 hours in spring and 5-6 hours in summer.

Sausages don't need to be marinated, but they can be marinated after washing and draining. Trim chicken feet, marinate for 2 hours, fry at 150 degrees for 20 seconds, and then marinate. Note: salting water needs to be salty, and it must be changed every day, and it cannot be reused.

(2) Waste water:

Raw materials that are difficult to taste need to be drained before they can be put into the halogen pot. Boil in boiling water for 10- 15 minutes, then rinse with clear water to remove the fishy smell. Chicken, duck, goose, beef, duck head and duck neck all need water. All small pieces don't need water, just rinse them with water after pickling. The discharge of raw materials should be controlled in a broken and just-cooked degree, not over-cooked, to prevent the loss of umami flavor.

(3) marinating (taking 30 kilograms of raw materials as an example):

Put the cleaned raw materials into a marinated soup pot, and add 200 grams of yellow rice wine, 4 grams of Super Freshness King, 5 grams of Bobang Sauce King spice, 3 grams of Bobang 86 10 minced chicken and a proper amount of salt. After boiling for 5- 10 minutes, all of them are picked up for inspection, and the incomplete pickled ones are put into the pickling pot again until they are cured. Then put the pickled semi-finished products into the stopped salt water for soaking 10- 15 minutes and then take them out.

(4) coloring:

Take a proper amount of maltose, add a small amount of water, boil it on low fire, add a proper amount of sunset yellow, and the color will turn golden yellow. Then brush a layer evenly on the surfaces of chickens and ducks with a brush.

(5) Preservation methods of pot-stewed vegetables:

Pack the pickled vegetables in plastic bags, put them in the refrigerator (be careful not to mix them with raw materials), brush them with 60% to 70% oil the next day, and then brush them with a layer of sesame oil.

Longfeiyuan piaoxiang beef steak

(produced with aromatic brine)

Creativity: The creativity of this dish lies in the method of making fragrant brine and its combination with Shanxi pasta, which embodies the characteristics of combining noodles with dishes.

Serving dishes: Zhai Qiwei, a national senior chef, is good at making Sichuan cuisine, trendy Hong Kong Cantonese cuisine, high-grade seafood, abalone shark's fin, Hunan cuisine, Shanxi cuisine and Shanxi classic pasta.

Ingredients: 750g ribs, 200g spaghetti.

Seasoning: old oil 150g,

Material A (Chili sauce and Laoganma Douchi 10g, Yibin sprouts and green pepper rice 15g, onion rice, ginger rice and garlic rice 8g),

Material b (200g of stock, 5g of monosodium glutamate, 5g of chicken powder and sesame oil, 3g of pepper oil and pepper powder, 5g of cooked sesame15g, chopped peanuts and cashew nuts), 2kg of fragrant brine and 50g of salad oil1500g (about 50g).

Preparation of aromatic brine;

Material A: 2 grams of keel and 2 grams of clean old hen.

Material B: Illicium verum, Cinnamomum cassia, Cinnamomum cassia, Glycyrrhiza uralensis each 8g, Amomum tsaoko, Nutmeg, Alpinia officinarum and Citronella each10g, dried pepper and Zanthoxylum bungeanum each100g, dried tangerine peel 5g, angelica dahurica 20g, fennel 30g and clove15g.

Material C: 200g of onion, ginger and fried garlic, 50g of carrot and dried onion, 0/00g of celery and coriander/kloc-without leaves and roots, 20g of fresh galangal, 600g of Pixian bean paste and 500g of pickled pepper paste.

Material d: 30g of rock sugar, 750g of Haitian soy sauce, 400g of Donggu Yipin fresh soy sauce, 50g of soy sauce, 300g of salt, 250g of monosodium glutamate and chicken essence 100g, 250g of carved wine, 0/50g of meat flavor enhancer 1500g of old oil1500g of Redmi water.

Salt water production method:

(1) Chop the material A into large pieces, soak the blood in boiling water, take it out, put it in a stainless steel bucket, add 40 kilograms of clean water, boil it for 8 hours with low fire, and filter out the soup.

(2) Put the material B into the basin, soak it in clear water for 10 minute, take it out and wrap it with gauze.

(3) Put the old oil in material D into a pot, heat it to 50% and stir-fry material C for 8 minutes, take it out and wrap it with gauze, and keep the old oil.

(4) Put the material B and the material C into a stainless steel pot shovel, add the filtered soup to boil, take out the material B after 30 minutes of fire, change it to a low fire for 2 hours, take out the material C, and add the material D (including old oil) to boil.

How to make steak:

(1) Chop the ribs into chunks 18cm long and 12cm wide, and soak them in clear water to remove blood.

(2) Boil the pot with boiling water, add the spareribs and stew for 5 minutes, then remove and control the water.

(3) Boil the fragrant brine in the pot, add the ribs to boil, simmer for 30 minutes, and turn off the fire for 20 minutes.

(4) Put the salad oil into the pan and heat it to 60%. Add the marinated ribs and fry them for 2-3 minutes until the color is golden. Take them out and put them on a plate.

(5) Set the pot on fire, add the old oil and heat it to 40%, add the material A and stir-fry until fragrant, then add the material B and stir-fry for half a minute, then pour it on the ribs and put a noodle around. Dip the remaining soup in the oat noodle after eating the ribs. Serve quickly: You should prepare the oat noodle, marinate the ribs in advance, steam the ribs in a cage for 3 minutes when ordering, and then make them according to the method introduced in steps 4-5 of the recipe. Do not serve for more than 7 minutes.

Guilin beef noodles

(Special brine formula)

Features: Guangxi famous snacks, Guilin rice noodles braised beef powder and marinated powder are the most classic.

Seasoning:

Bone soup 10 kg, soy sauce 500g, soy sauce10.5kg, Shaoxing wine150g, rock sugar150g, salt150g, and 5 pieces of Guilin sufu. Seasoning: 50g of Amomum Tsaoko, 250g of Illicium verum, 50g of Alpinia officinarum, 25g of Glycyrrhiza uralensis Fisch, 25g of Zanthoxylum bungeanum, 50g of clove, 40g of Cinnamomum cassia, 50g of dried tangerine peel, 30g of Angelica dahurica15g, 30g of Amomum villosum, 0/00g of dried chilli (fried)/kloc-and Yangjiang lobster/kloc-.

Making method (one serving of rice flour (100g)):

(1) You can soak Guilin rice noodles in warm water first, then blanch them thoroughly in a boiling water pot, and take them out to control the moisture.

(2) Wrap the seasoning, put it in a stainless steel barrel filled with 25 kilograms of clear water, boil it with strong fire, simmer it for 5 hours until it tastes good, add 5 kilograms of beef (cut into small pieces), stew it for half an hour, and take it out to get the brine.

(3) After the rice noodles are scalded, add bone soup (dried fish powder if not added), marinated brine and braised beef with beef, and add other seasonings, such as coriander, fried soybeans, fried Chili powder, etc. , can be added according to local tastes.

Key:

1. It is best to choose leg meat for beef. Adding 5 kilograms of beef to the brine is to make the brine better absorb the unique flavor of beef.

2. Brine must be kept good for as long as possible, but this kind of brine cannot replace other brines.

Precise formula and preparation technology of Chaozhou brine

Accurate formula and production technology of Chaozhou brine (Cantonese chef of Shijiazhuang restaurant: Hong)

1. Chinese medicine package: 2000g in southern Xinjiang, 0/50g in Amomum tsaoko/kloc, 0/00g in cinnamon, 0/00g in star anise/kloc, 50g in pepper, 0/00g in fresh citronella/kloc, and 0/00g in tangerine peel/kloc.

2. Seasoning package: 100g ground fish, 500g coriander, 500g coriander, 500g dried onion, 150g dried red pepper, 500g onion, 500g chives, 1500g garlic. Fry the above raw materials until golden brown, and package for later use.

3. Seasoning package: 500g of salt, 500g of monosodium glutamate, 250g of crystal sugar, 3 bottles of soy sauce, half a bottle of soy sauce, 0/50g of maltol/kloc-,0/00g of Rouxiangwang/kloc-and 250g of high-alcohol liquor.

4. Stir-fry sugar color: add 500 grams of water to 1000 grams of white sugar or rock sugar and boil.

5. Making the first soup base: spine 10 kg, old chicken 15 kg, red meat 10 kg, and water 50 kg. After simmering the above raw materials for 8 hours, 25 kilograms of soup can be produced.

6. Brine preparation: add traditional Chinese medicine bag, spice bag, seasoning bag and sugar color to the soup base, and then simmer for half an hour.

Conventional formula and production technology of unloading pig brine

Ingredients: 5 grams of pork (liver, intestine, belly, heart, mouth strips, etc.). );

Seasoning: 500g of yellow rice wine, 600g of salt, 300g of monosodium glutamate, 200g of sugar, pig essence10g, soy sauce15g, oyster sauce 50g, onion100g, ginger 75g and spice powder 400g. Spice powder formula: pepper 100g, star anise 100g, cinnamon 120g, fennel 50g, clove 30g, Amomum villosum 50g, Amomum villosum 35g, cardamom 20g, geranium 15g, citronella 20g, kaempferia 75g, etc.

Production method:

Preparation of (1) bittern soup;

Put the spice powder into a gauze bag and tie the bag tightly. If there is no old bittern, you must first cook bone soup with chicken bones and pig bones.

The method comprises the following steps:

Take 2,500 chicken skeleton bones and 5,000 pig bones, add 1 0g of dry water, and simmer for 8 hours, then take out the bones, put them in a marinade bag, add15g of clear water, and simmer for about1hour after boiling with strong fire to make the fragrance overflow properly. Adjust the color of the marinade with the old sauce, and then add 200 grams of yellow wine and salt.

(2) Pickling: Wash the pig with clear water and add 100g salt for pickling. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Intestines and stomachs don't need pickling. After cleaning, it can be pickled with water.

(3) Effluent: Put the pig in a boiling pot, add the onion and ginger, cook for 10- 15 minutes, remove the fishy smell, and then wash it with clear water. The discharge of raw materials should be controlled in a discontinuous way, and it should not be overcooked to prevent the loss of umami flavor.

(4) Marinating: put the cleaned items into a marinated soup pot, add 300g of yellow rice wine, 50g of pig essence10g, 50g of oyster sauce and 250g of salt, bring to a boil with high fire, turn to low fire for 30-50min, and take out for inspection. You can stick them into the meat with chopsticks. If there is blood flowing out, it means that it is not completely pickled, and then put them into the pickled pot. Soak the pickled semi-finished products in cold salt water for 10- 15 minutes and then take them out.