Classical formula of Chaozhou brine
Soup:
3 old hens (with a total weight of about 5 kg), 3 kg of pig keel, 2 kg of soup bones, 2,500g of pork belly, trotters and chicken feet, 0/500g of pork skin and goose oil (chicken oil or cooked lard), 500g of Jinhua ham (including ham skin and ham bones) and scallops, and dried fish (put in the oven in advance)
Spices:
Illicium verum, Alpinia officinarum, Amomum tsaoko (cut with scissors), Amomum cardamom, fresh citronella each 1 00g, Siraitia grosvenorii1piece, 50g of fragrant leaves, fennel, gardenia jasminoides Ellis and white pepper each, 80g of cinnamon and pepper each, 20g of dried tangerine peel, 60g of dried pepper and gecko.
Seasoning:
Haitian Jinbiao soy sauce king1250g, Jinbiao soy sauce 300g, Huadiao wine 250g, Jiale chicken powder, Thai fish sauce, Yipin fresh soy sauce 500g each, rock sugar 750g (of which 500g is fried in advance), salt 600g and Shuangqiao monosodium glutamate 200g.
Vegetables:
400g of onion, ginger, garlic and dried onion, 30g of coriander, 50g of celery and 2500g of chicken oil.
Making:
1, except goose oil, Jinhua ham, ground fish and scallop, cut the soup into large pieces, put them into stainless steel soup barrels, pour clear water over the surface, boil them with strong fire, blanch them in medium fire 10 minute (remove the floating foam while blanching), rinse them with clear water slightly after taking them out, and put them into large barrels.
2. Treat the spices separately (see below for the treatment method), wrap them in gauze, put them into the boiled soup, boil them on high fire, and cook them on low fire for about 60 minutes, then add the seasoning, color and season them.
3. Pour the chicken oil into the pot, heat it to 60%, add the onion, ginger, garlic, parsley, celery and dried onion, fry it for 5 minutes on low heat until it is fragrant, and leave the fire to separate the oil from the vegetable material; The vegetable material is wrapped in gauze, put into the seasoned semi-finished brine, and then pour in the boiled oil.
Features:
Golden color (adjustable to light yellow in summer), salty and slightly spicy, and rich in flavor.
Top secret of boiling brine
Classified treatment of spices
The treatment of spices can be divided into two types, the first is frying in a dry pan, and the second is direct use. However, each spice has its own personality, so we should treat it differently when dealing with it.
The spices that need to be fried must be fried, and the spices that don't need to be fried only need a little cleaning.
The spices that need to be fried are fragrant leaves, cinnamon, star anise, cardamom, fennel, dried pepper, pepper, tsaoko and white pepper. The purpose of frying is to make these spices more volatile in the process of marinating, so that the fragrance of brine is mellow but not scarce. Before frying, rinse it with clear water, then put it in a hot dry pot and stir-fry it with low fire for fragrance.
The spices that can't be fried are licorice, clove, galangal, dried tangerine peel, gecko, Siraitia grosvenorii and gardenia. Because these spices themselves contain special fragrance, not only the fragrance is easy to evaporate in the process of frying, but also a slight bitter taste will be produced.
Four steps to endow brine with fragrance
How to make brine more fresh and fragrant? The key is the ingredients. Soup, spices and seasonings are all exquisite in application. Only by following these details can we bring out perfect brine.
Step 1: Boil soup.
In order to make the brine have enough fragrance, the choice of soup material is very important. I grouped the commonly used soups into four groups, each of which performed its own duties, and combined them with sufficient fresh flavor.
Group 1
Earth fish and scallops are a group, called "seafood group", which mainly gives brine enough flavor.
Group 2
Jinhua ham skin and Jinhua ham bone are a group called "Fengla Group", which mainly endows brine with rich and solid alcohol flavor.
Group 3
Old hen, pork bones and pork belly are a group, which is called "fresh meat group", mainly giving brine enough fragrance.
Group 4
Pigskin and chicken feet are a group, called "colloid group", which mainly increases the viscosity of brine.
Step 2: Mix the fragrance.
Incense can be divided into external fragrance and internal fragrance, and spices are difficult to determine who is external fragrance and who is internal fragrance, and they are sometimes stored. Among many spices, they can be divided into four categories:
"Jun" of Brine
Nanjiang is the protagonist of Chaozhou brine, and its consumption generally accounts for 30% of all spices, which mainly plays a role in increasing fragrance.
"Minister" of Brine
Amomum cardamom and citronella are supporting roles, mainly for the purpose of assisting fragrance enhancement, and their consumption accounts for 8% of the total amount of spices respectively.
"making" of brine
Dried Chili peppers are "embellishments" in brine, and the consumption accounts for about 4%-5% of the total amount of spices.
"Zuo" of brine
The rest of the spices are also auxiliary flavoring, that is, the so-called "auxiliary". The operation method has been introduced above.
However, no matter how spices are classified, it is necessary to remember one key, that is, the soaking time of spices must not be too long, and it is generally appropriate to control it in 30-60 minutes. After the brine is boiled, remove the spices, and don't keep them in the brine.
Step 3: Seasoning
In the seasoning process, there are three magic weapons for seasoning:
First, fish sauce. It is the most important condiment to increase the savory taste of brine, and it is also essential. However, the taste of fish sauce is deep and salty, and if it is used too much, it will be salty and bitter, so it is better to use it for seasoning than to be greedy.
Second, garlic and dried onion. In chaozhou people's eyes, garlic is like "poor monosodium glutamate", which is indispensable for mixing brine or cooking. Just saute or fry garlic and dried onion in oil before cooking.
Third, perfume oil. Adding fried oil to brine is also a way to increase the flavor, but the amount of oil should not be too much, and it should be generally controlled at 15%.
Step 4: Color matching
Chaozhou brine generally takes the primary color as the main color, and the color mainly comes from sugar color, followed by soy sauce, so the color produced is golden red, not thick black sauce color.
Make a question answer
1 The brine I made has a weak smell. How can I remedy it? Can you add some extra fresh king?
My bittern is pure original ecological bittern without any chemical flavoring additives. Make it according to my formula, it will be very fragrant and strong. If the fragrance is weak, it can be improved according to the following points, and the fragrance will be prominent.
First, the four points of the flavor of the bottom soup
1, fish and scallops can make the soup smell like "seafood".
2, Jinhua ham, ham bones, can make the soup have the texture of "wind and bacon", and the ham bones are more fragrant after baking.
3. Hens, big bones and pork belly can make the soup taste fresh and fragrant.
4, chicken feet, mainly increase the viscosity of brine, collagen has the effect of "filling fragrance".
Second, the synergistic effect of spices
In Chaozhou brine seasoning, Nanjiang is the leading role, Amomum cardamom and Citronella are the supporting roles, and Gecko, Glycyrrhiza uralensis and Gardenia jasminoides Ellis play a coordinating role, which cooperates with other spices and has their own uses.
Third, the application of sealing oil.
The open brewing method of Chaozhou brine is easy to cause the aroma to volatilize. Adding oil to the brine plays the role of "sealing the aroma and savoring", so that the aroma in the brine can be preserved as much as possible.
2. How to control the salt content in Chaozhou brine? For example, how much salt should be added after brine has passed 50 kg of products?
Under the condition that the original brine soup remains unchanged, 6-8 grams of salt should be added to each catty of raw materials, and the salt should be adjusted accordingly according to your local taste.
3. What is the proportion of pepper and salt? Is it fixed?
I usually make pepper salt, using 5 kg of salt, pepper120-200 g, star anise 60 g and cinnamon 30 g, and stir-frying in a pot to get the pepper salt. This formula is basically fixed.
4. When marinating, do I have to add vegetable bags every time? If you don't add it, can you maintain its fragrance?
Vegetable bags and oil sealing in Chaozhou brine need to be added and perfumed regularly. Generally, 4-5 pots are used, vegetable bags and oil sealing should be added to supplement the fragrance and fresh flavor of brine.
5. Can the spices in the spice bag be ground into powder?
The spices of brine can not be ground into powder, but can be ground into granules. The use of spices in powder will affect the soup color and flavor of brine. Powdered spices will also secrete peculiar smell, which will affect the taste, appearance and color of lo-mei flavor.
6. When making Chaozhou brine, fresh southern ginger and fresh citronella will be used. Can you use dry ones instead? Is it necessary to release them or not?
Fresh southern ginger can reduce fishy smell, and fresh citronella can enhance fragrant aroma. They give Chaozhou brine a particularly outstanding fragrance, so it must be put. If there is no fresh one, it can be dried, 60 grams of dried ginger and 30 grams of dried citronella. Pay attention to the fact that there should not be too much dried citronella, because its spicy and fresh flavor is light and the odor is too heavy. Too much will change the characteristics of Chaozhou brine.
7. How to clean the floating foam of brine soup in Chaozhou brine? Brine foams as soon as it is boiled. Should this foam be destroyed?
Brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam slick, the third layer is brine, and the fourth layer is slag. When using brine, boil it first, beat off the excess floating oil, then clean up the foam, take out the spice bag after marinating the raw materials every time, and remove the precipitated residue in time.