Production: put 1 and b into boiling water, simmer 10 minute with low fire, take out, boil in 15 kg of clean water, then turn low fire, continue to cook for 2 hours, and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste. -
Features: bright red color, fresh and salty, slightly sweet and spicy. -
Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better. -
Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D, you should be careful to flavor it, and the taste should not be biased. Raw material C should not use too much citronella, because the spice tastes bitter after cooking, and the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance. -
Flavor: Spicy, salty and slightly sweet.
Guangdong style roasted meat-crispy roasted meat
Because of its fluffy and crisp meat and layered taste, it is called unique skill. A piece of meat can taste three flavors. First, the skin will feel crisp, then the fat will feel soft, and finally the lean meat will feel sweet.
Exercise:
1 two or three pounds of pork belly, scrape the pig hair clean, and use the needle "Ji" pig skin, the more the better.
Turn the pork upside down, draw several parallel straight lines with a knife, and mix the spiced pepper with monosodium glutamate. The mixed seasoning looks a bit like three-in-one coffee powder.
Spread the seasoning evenly on one side of the pork belly. Wipe the pigskin with the remaining seasoning by hand and marinate it for a long time.
Blanch the pigskin with boiling water, and the meat can be lightly drenched and turned white. (You can put it in a flat-bottomed pot and add water), and then hang it to dry (especially the pigskin can be dried by a fan until it is a little dry and hard)
Meat less than two inches thick should be roasted at 180 degrees for 35 minutes. Depending on the skin condition, use a broom to sweep the raw oil, and then sweep it again at regular intervals (sweeping the oil can raise the skin temperature and thus burst). If the bulla looks like a tumor, puncture it with a long needle and flatten it with a knife. If it is too small, don't let the oil bounce, but later.
Crispy or not, look at two points.
1) Is the surface dry? How to bask without basking? How can it be brittle without drying?
2) If it is roasted enough, it may be brittle if it is not enough, but it will soon become soft and the moisture inside will rise, so sometimes the barbecue bought outside will not be brittle for two hours, and some can be brittle for one day.
What is boiling water for?
Pour boiling water also has two meanings.
1) can remove black objects.
2) Make the skin looser when baking.
The small effect of the oven is almost worse. When baking, the raw oil is swept on the skin, which is easy to increase the temperature and explode the skin.
Formula of hemp skin suckling pig syrup
White vinegar 500g rose wine 50g maltose (caramel) 40g spiced salt formula.
350g of refined salt, sugar 150g, ginger powder 50g, sesame paste 50g, peanut butter 50g and ethyl maltol 10g.
"Five spices" usually refers to the five main spices used in cooking food, such as fennel, pepper, aniseed, cinnamon and clove, which is mango spice. Formula 1: clove, cinnamon, cardamom, Amomum villosum and kaempferia kaempferiae.
Formula 2: cinnamon, star anise, pepper, fennel and dried ginger.
Formula 3: pepper, cinnamon, star anise, pepper and dried tangerine peel.
Formula 4: Cortex Cinnamomi, Fructus Anisi Stellati, Fructus Piperis, Rhizoma Kaempferiae, Fructus Amomi, Radix Glycyrrhizae, Rhizoma Zingiberis Recens and Fructus Foeniculi.
Spiced powder formula fennel 45% star anise 5.5% pepper 16.8% ginger powder1.2% cinnamon 2 1.5%
Wei Zhen squab brine
Source: admin release: 2010-12-2414: 46:16 Click: 33 1
Raw materials:
Star anise 1 5g, fragrant leaves10g, cinnamon and dried tangerine peel 6g each, fennel and tsaoko 20g each, white pepper granules10g, citronella10g, and southern ginger 20g.
B 4000 grams of pork bone, 5000 grams of old chicken and 3000 grams of tenderloin.
C150g of dried onion, 50g of garlic cloves, 2g of dried peppers and 20g of chives.
D peanut oil, red star Erguotou, chicken powder 100g, maltose 600g, salt 750g, monosodium glutamate 300g, Puning watercress 600g, rock sugar 50g, fish sauce 150g and south milk 200g. E salad oil 100g.
Making:
1, material b is cut into pieces weighing 500g, boiled in boiling water for 5min, and then fished out. Add 25 kilograms of clean water to the barrel, boil it, simmer for 2 hours, and take out material B.
2. Put A in the bag and put it in the bucket.
3. Add salad oil to the pot, heat it to 50% and fry the material C 10 minute, then take it out and put it in a stainless steel barrel, and cook the material D for 30 minutes with low fire, then take out the material C..
Features:
The fragrance is rich and the color is red and bright.
Reply to Bihe Tingyu 14:3 1:42
First, the production of brine
Formula H|"H
Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.
Double modulation
1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.
2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, 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 the sugar color. @e-
3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.
Three problems to pay attention to, okac
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 brine prepared 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 also be added in 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 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. L53 inch u
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, you can still consider adding a little licorice to the salt water.
4? Clove contains eugenol, which is rich in flavor and 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. -%*]HJ
6? The above brine formula is brownish red with sugar color, 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 the raw materials will be put directly into the pot, which will lead to a sharp decrease in brine, which will lead to the salty taste of the dishes. rc
2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason. I2？
3? Meat, chickens, ducks, geese and rabbits are fragrant, and they should be "in the water" with cattle, mutton and all kinds of animals with strong smells? 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, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.
Preservation of 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 salt water 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 boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, so as to make the brine clear. If you are particular, you should 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 "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.