Brine making materials: ingredients: Brine teaches you how to make brine, and how to make brine is delicious. Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The ingredients are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, soy sauce, and crystal sugar, which can be boiled for several hours. Many restaurants reuse salt water because they think the longer they cook, the better. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and the south, and it is often distinguished by red and white brine in the catering industry, which is called sauce cooked food. Everything pickled has its own unique flavor.
1. Several methods of making brine: 1. Ingredients: 3/4 cup Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon. Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and simmer 1.5 to 2 hours. 2. Materials: star anise (2 capsules), fennel, pepper (2 teaspoons each), licorice (6 capsules), cinnamon (1 capsule), Amomum tsaoko (1 capsule) and dried tangerine peel (1/4 capsules). Practice: salt water is packed in cloth bags, and 12 tablets are added. 3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day. 5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g. 250g of Jiu Shao: Sichuan pepper100g, star anise150g, cinnamon100g, 50g of clove, 50g of red rice and 50g of licorice are put into a medicine bag; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is. Preservation method: Boil it once every morning and evening, and the "medicine bag" is generally replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. 6. Ingredients: old hen, soup bone, longan, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and galangal. Practice: (1) Boil thick soup with old hen, soup bone and longan. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula. Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Practice: (1) The old hen and the old crow are cured [chickens and ducks are used for other purposes], and the bones of the stick are broken, and they are put into the soup pot together, and then the broken longan is added with about 20 kg of water: after the fire is boiled, the floating foam is skimmed, and a pot of original soup is cooked on medium fire, and the bones of the old hen, duck and stick are taken out for later use. (2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions. (3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot. This recipe is so delicate and complicated. 8. Raw materials: 400g of dried chili, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, 0g of fennel10g, 0g of tsaoko10g, 0g of pepper10g, 5g of clove, 8g of Amomum villosum, and 8g of cardamom/kloc-0. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use. (2) Take a clean pot, add oil and heat it to 30% heat, add dried chili festival, drained spices and onion ginger, stir fry, add fresh soup and boiled Redmi water, add refined salt and monosodium glutamate, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.
(2) Preserve brine 1. After brine is used for a period of time, a small amount of raw materials or spices will remain, 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.
(3) Use brine 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be boiled directly, which will lead to a sharp decrease in brine, which will lead to the salty taste of 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. 3. Fresh and fragrant pork, chickens, ducks, geese and rabbits should be "launched" with all kinds of smelly animals such as cattle, mutton and fat intestines, and the raw materials should be separated by brine to ensure the quality of brine and 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. Respondents added 2010-10-0314: 06 to introduce in detail the practice of braised beef with dried tangerine peel, as well as its cooking and function: the home-cooked menu is refreshing and cool.
Production material of stewed beef with dried tangerine peel: main ingredient: 500 grams of beef fillet.
Seasoning: salt, dried tangerine peel, pepper, dried pepper, fermented juice, onion, ginger, yellow wine, sesame oil and clear water. Teach you how to cook braised beef with dried tangerine peel. How to cook braised beef with dried tangerine peel to taste good? Wash beef tenderloin, marinate it with salt and yellow wine, stew it with other seasonings, cool it thoroughly, slice and plate it, and pour the juice. The key to making braised beef with dried tangerine peel: use dried tangerine peel more. The method of red halogen king sausage introduces the cuisine and its function in detail: home-cooked recipes and pickles.
Braised king sausage production materials: Ingredients: 250g fat sausage, 200g lean meat, 50g square leg, 50g water-soaked mushrooms, 50g winter bamboo shoots, 0/00g frozen skin/kloc-0, 20g green beans.
Seasoning: (1) salt, yellow wine and salad oil. (2) ribs sauce, soy sauce, fragrant leaves, star anise, cinnamon, salt, monosodium glutamate, sugar, yellow wine and Redmi. Teach you how to cook braised king sausage, and how to cook braised king sausage is delicious. 2. The lean meat is changed into a knife, salted with salt and yellow wine, and other raw materials are changed into knives and mixed with the lean meat to make stuffing. 3. Stuff the stuffing into pig intestines, seal and fry until cooked, and add seasoning (2) for curing. The key to making braised king sausage: frying until the surface of pig sausage is slightly hard; When marinating, poke holes in the pig intestines with bamboo sticks to prevent the pig intestines from bursting. The practice of pickling eggs with black tea introduces the dishes and their functions in detail: the home-cooked recipes for pickling pickles.
Technology: making materials of stewed black tea and stewed eggs: ingredients: 500g of eggs, 50g of cabbage heads and 50g of vermicelli.
Seasoning: yunnan black tea, fragrant leaves, fennel, tsaoko, Japanese sauce, soy sauce, maltose, monosodium glutamate, yellow wine and broth. Teach you how to make black tea and marinated eggs. How to cook black tea and marinated eggs to taste good? Eggs are cooked, shelled, marinated with seasoning, served with cabbage heads and vermicelli. The key to making black tea marinated eggs: the eggs should be cooked thoroughly and easy to shell after showering. The practice of braised goose breast introduces the cuisine and its function in detail: home-cooked recipes and pickles.
Production material of braised goose breast: main ingredient: 500g of fresh goose breast.
Seasoning: Amomum tsaoko, cinnamon, star anise, ginger, dried tangerine peel, clove, fragrant leaves, angelica, licorice, fennel, pepper, onion, ginger, crystal sugar, salt, monosodium glutamate and clear water. Teach you how to make braised goose breast, how to make it delicious, and wash and blanch the fresh goose breast; The seasoning is made into brine, and the fresh goose breast is marinated and matured. The key to the production of marinated goose breast: the fragrance of brine gradually loses after several marinations, and spices can be added in the same proportion. The method of freezing marinated fresh abalone fish introduces the cuisine and its function in detail: the menu of home-cooked dishes is refreshing and cold.
Frozen pickled fresh abalone production materials: Ingredients: 800g fresh Australian abalone.
Seasoning: thick soup, salt, monosodium glutamate, chicken essence, onion and ginger. Teach you how to make frozen marinated abalone, and how to make frozen marinated abalone delicious 1. Fresh Australian abalone is slaughtered and washed. 2. Add seasoning, cook in a pressure cooker for 25 minutes, soak in the original juice and cool thoroughly, then put it in the refrigerator for cooling.