I. Recipe :
25g of star anise, 15g of cinnamon, 15g of aniseed, 15~25g of licorice, 10g of Sannai, 10g of Isatis tinctoria, 3~5g of peppercorns, 20g of sand nuts, 10g of nutmeg, 5g of grass nuts, 15g of cloves, 5~15g of ginger, 100g of scallions, 150g of wine, 100g of rock sugar, 350~500g of monosodium glutamate, 15g of salt, 350~500g of soup. 5000g of refined oil, 50g of yarn, 2 bags of soup. 50g refined oil 2 gauze bags
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Second, modulation:
1, will star anise, cinnamon, aniseed, licorice, nectarine, sweet woad, pepper, nutmeg, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and use a thin rope to tighten the mouth of the bag; ginger cleaned and patted; scallions with the root of the mustache cleaned and pulled knot.
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2, will be a large piece of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.
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3, the pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned
into the refined salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then change to a small fire slowly simmer to the flavor of the overflowing, that is, into the fresh brine.
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Three, the need to pay attention to the problem ?
1, frying sugar color, must be stir-fried slowly over low heat, and the sugar color should be slightly tender, otherwise the fried sugar color has a bitter taste.
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2, according to the traditional method of modulation of brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the lack of freshness, coupled with the freshness of the people in recent years the requirements of the taste seems to have been more and more high, so in the process of modulation can be added in moderation of the monosodium glutamate (MSG). It should be noted that the addition of MSG in the brine will not play a side effect, because MSG in the temperature above 160 ℃ will produce sodium pyroglutamate so as to lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.
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3, brine should generally be added to the tender sugar color, so that the brine has a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.
4, cloves contain clove oil phenol, its flavor is very strong, when used according to the specific circumstances to adjust the dosage. In general, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.
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5, for the production of brine onion should be retained its roots, which can make the brine flavor more fragrant. This is a years of production of brine master taught the author's experience.
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6, the above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the sugar color in the recipe will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.