Recipe and preparation method of lees marinade
Raw materials
Shaoxing rice wine lees 2000g
Daxiang 5g
5 grams of cinnamon bark
4 grams of tangerine peel
2 grams of cloves
7 grams of kaempferol
4 grams of Sichuan peppercorns
30 grams of ginger
3 grams of pepper
4 grams of bay leaf
6 grams of grass fruit
3 grams of white pepper
Appropriate amount of refined salt
10 grams of green onions
How to make brine
The method of making brine is divided into two methods: making brine and brine. The former adds aroma and removes fishy smell, while the latter makes the raw materials taste better.
① Add Shaoxing rice wine grains, ginger, green onions, Sichuan peppercorns and other raw materials, add appropriate amount of water, sugar and salt into the pot, bring to a boil, then simmer over low heat for 10 minutes, remove and let cool, press 2:1 Put the distiller's grains and rice wine into the jar and mix well, put it into the pot and soak it for more than ten minutes, scoop it into a cloth bag and lift it up, put a basin below to catch the filtered marinade, pour it into the jar and seal it, and store it in a cool place 3 The fragrant lees juice will be made after 1 day, which can be used to make lees.
② Add rice wine, bay leaves, salt, daxiang, cinnamon, kaempferol, tangerine peel, tangerine peel, pepper, ginger, pepper, and cloves to the boiling water pot and bring to a boil, then simmer over low heat to release the aroma. Beat up the foam (beat up the foam while simmering), scoop it into a cloth bag to filter out the salt water, let it cool and mix it with the fragrant rice juice to make the rice wine.
Notes when making:
The amount of spices should be appropriate. Use spices according to the amount of marinade to avoid sour and bitter taste. The marinade must be filtered with a clean cloth to make the marinade clear and pure.
When making brine, it should be moderately salty and the raw materials should be freshly cooked. The cooked raw materials should be cooled thoroughly before being soaked in the marinade. The best soaking temperature is 2-3°C.
When soaking, the marinade should submerge the raw materials, and the lid should be tightly sealed. The soaking time depends on the texture of the raw materials. The marinade should be placed in a clean container, tightly sealed, and stored at a low temperature to keep it from going bad for a long time