Chaozhou brine, never heard of it being fried in sugar color

Chaozhou professional brine formula and production secrets

The brine produced in Cantonese cuisine mainly includes: There are various kinds of brine such as "white brine", "general brine", "refined brine (i.e. chicken brine)", "Teochew brine", "crispy pigeon brine" and "fire juice". In the early 1980s, most chefs used the traditional fixed formulas of "general brine" and "fine brine (oiled chicken water)" to make all Cantonese-style brine varieties. Most of the materials used in making brine were spices, herbs, water or Light soy sauce is the main ingredient, lacking in meaty and umami flavor, and its taste is salty and sweet. With the changes in people's tastes, this type of formula products gradually became unpopular with gourmets; in the 1990s, with the advent of Cantonese cuisine, With the deepening of food exchanges with the outside world and the improvement of Chinese people's consumption power, the materials for making brine have undergone qualitative changes; at this time, chefs with a reform spirit worked hard on the emerging "Chaozhou brine" and introduced "boding soup" The concept of "Chaozhou brine" is to add Jinhua ham, big bones, earth fish, scallops and other umami raw materials into "Chaozhou brine"; making the "new style" brine variety not only have a strong medicinal fragrance, but also increase the umami and meat flavor , leaving diners with a fragrant aroma in their teeth after eating.

Under the guidance of this reform concept, all brines have undergone an innovation; without changing their original color, raw materials that can increase the umami and meaty taste of the brines have also been added. In terms of taste, the traditional salty and sweet taste is changed, and the guideline is thick but not salty, so that the original brine recipe can be reborn and preserved forever.

White brine

(1) Ingredients: 5 kilograms of water, 50 grams of cinnamon bark, 50 grams of sand ginger, 20 grams of tangerine peel, 50 grams of licorice, 50 grams of bay leaves, star anise ( 30 grams of anise), 30 grams of Sichuan peppercorns (Zanthoxylum bungeanum), 400 grams of Shaoxing Huadiao wine, 500 grams of rose wine, 200 grams of refined salt, and 100 grams of MSG.

Preparation method: The preparation method of the two formulas is basically the same; first, wrap the brine medicinal materials in a soup bag; then put them into boiling water, and then tumble for a few minutes; add seasonings Food and wine can be used.

General brine

(1) Ingredients: 3 kilograms of water, 3 kilograms of light soy sauce, 200 grams of Shaoxing Huadiao wine, 300 grams of rock sugar, 100 grams of ginger, 200 grams of green onion strips , 200 grams of raw oil, 50 grams of star anise (anise), 100 grams of cinnamon, 100 grams of licorice, 30 grams of grass fruit (cardamom), 30 grams of cloves, 30 grams of sand ginger, 30 grams of tangerine peel, 1 Luo Han Guo, red grains 100 grams of rice.

Preparation method: The preparation method of the two recipes is basically the same; add oil in the wok vigorously, and simmer the ginger and green onion strips; then pour in the boiled water, light soy sauce, Shaoxing Huadiao wine and rock sugar. In the liquid, bring to a boil over slow fire; the brine medicinal materials must be wrapped in a soup bag, and the red rice must be wrapped in a soup bag separately. Also add the ginger and green onion when pouring in; when boiling the brine for the first time, wait for the brine to simmer slowly and carefully. Wait about 30 minutes before using, so that the aroma of the brine herbs and soy sauce can be fully released.

Fine brine

(1) Ingredients: 3 kilograms of light soy sauce, 2 kilograms of rock sugar, 300 grams of dark soy sauce, 200 grams of Shaoxing Huadiao wine, 20 grams of licorice, 20 grams of cinnamon bark, 20 grams of star anise (anise), 5 grams of cloves, 10 grams of Sichuan peppercorns, 10 grams of cumin, 20 grams of bay leaves, 10 grams of cardamom, 15 grams of licorice, 15 grams of tangerine peel, 1 Luo Han Guo , 50 grams of red rice, 100 grams of ginger, 150 grams of green onions, and 200 grams of oil.

Preparation method: First mix light soy sauce, rock sugar, and Shaoxing Huadiao wine and bring to a boil over slow heat; then add the brine herbs wrapped in soup bags, and use a separate soup bag for red rice. Wrap; add in the fried ginger and green onion at the same time; then boil over low heat for about 2 hours; finally observe the color of the brine, adjust the color with dark soy sauce and then use.

Chaozhou’s professional brine formula and production method! ! !

Ingredients: 15 grams of star anise, 10 grams of Sannai, 10 grams of cinnamon, 8 grams of cumin, 5 grams of cloves, 10 grams of tangerine peel, 10 grams of licorice, 1 gecko [note], 150 grams of galangal, 2 monk fruit, 30g lemongrass, 30g garlic, 15g dried onion, 30g coriander head

Soup ingredients: 1 old hen, 1500g cob bones or ribs, 150g shelled longan, 250g pork fat, 300g garlic moss or garlic sprouts

Seasoning: 75g refined salt, 50g cooking wine, 10g fish sauce, 50g white sugar, 15g MSG, 30g red soy sauce, light soy sauce 300-500 grams, dark soy sauce 250 grams