If a large amount of brine is used to marinate a small amount of goods, the brine will become spicy and tasteless. The same small amount of brine, marinating a large number of goods, is also very harmful to brine. The following is a summary by Xiao Hu about the proportion of various bittern and bittern goods.
The ratio of black duck brine to brine cargo is 1.5: 1. If it is 1: 1, the brine is not enough when marinating the duck clavicle.
Spiced halogen, Sichuan halogen 1: 1 or 1: 1.5 will do. 1: 1, pay attention to turning the pan frequently to prevent the bottom from being burnt.
The proportion of bittern marinade formula: 20 grams of star anise, 20 grams of cinnamon and 20 grams of dried tangerine peel. 3 grams of clove, 5 grams of kaempferia galanga, 2 grams of galangal. Zanthoxylum bungeanum10g, Zanthoxylum bungeanum10g, fennel15g, and bibao 3g. 3 grams of fragrant fruit. 20g of fragrant leaves and 5g of Amomum tsaoko. 2 grams of licorice. 2 grams of Lingcao, 8 grams of white pepper, and 3 grams of Baikou. 4 grams of Amomum villosum, 3 grams of pepper, 2 grams of angelica dahurica. Fructus Gardeniae10g, powder all the spices, which can be used for many times, weigh Amomum tsaoko and remove seeds.
The proportion of spices used, 20 kg brine, 40 g spice powder package, halogen 10 kg meat, the more brine, the more spice powder increased year-on-year.
How to use it: put the spice powder into sandbags and then put it into brine for braised pork. The gauze bag takes up one-third of the space, because it will expand during cooking.
Spice formula for boiling soup stock, total grams of spice formula128g (multiple doses can be used). 20g of star anise, 10g of cinnamon, 10g of prickly ash, 2g of clove and 5g of tsaoko. Twenty-five grams of Amomum villosum, twenty-five grams of dried tangerine peel, twenty-five grams of fennel and six grams of white pepper are smashed. All the above spices are prepared according to the number of grams, and can be used for multiple times. The proportion of spices used is 10 kg of soup stock 40 grams of spice powder, and the spice powder is wrapped in sandbags to boil the soup stock. How to use: put the spice powder into the sandbag and use it when cooking the soup stock. The sandbag reserves one third of the space because it will expand during cooking.
There is no fixed standard for defining the taste and flavor of braised pork. But one thing, what can conquer the market and customers' taste buds must be high-quality braised dishes. In order to make high-quality braised dishes, besides the spice formula, there are still many system technologies and methods that we need to study and learn! Only by constantly improving their own skills can we finally make satisfactory dishes!