A formula

Illicium verum 25g cinnamon 15g fennel15 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum10g Amomum Tsaoko15g Amomum Tsaoko. Kloc-0/50g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.

Two modulation

1? Divide star anise, cinnamon bark, fennel, licorice, rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.

2? Bake large pieces of rock sugar on the fire, then break it gently on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar, add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, and then it becomes fresh brine.

Three issues that need attention

1? When frying sugar color, it must be fried slowly with low fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2? Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami taste in fresh brine and the increasing demand for umami taste in recent years, monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose umami taste, while the boiling temperature of brine will generally not exceed/kloc.

3? Generally, the tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, licorice has the function of harmonizing various flavors and refreshing. Therefore, after adding the sugar color, a little licorice can still be considered to be added to the brine.

4? Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams.

5? Green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is an experience taught to the author by an old master who has made brine for many years.

6? The above bittern formula is brown-red with sugar color, which is called red bittern. If the sugar color in the formula is removed, it will become white bittern. In addition, some people like to add dried peppers to bittern, which will become spicy bittern.

Second, the use and storage methods of brine

Use of a brine

1? All animal raw materials need to be treated with water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will decrease sharply, resulting in the salty taste of the dishes.

2? A pot of good brine should always be marinated with animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the truth.

3? Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.

4? In the process of use, we should always check the color, fragrance, salinity of brine and the adequacy of soup, and make up for it in time once we find that something has decreased, which is what we often say.

Preservation of brine

1? After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine.

2? After repeated use of brine, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to the boiling brine. This is to use protein's adsorption and solidification to absorb the impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to "clean" the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as to avoid brine.

3? Oil slick in brine should be removed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate brine? Fat is caused by oxidative deterioration.

4? When the brine is not used, it should be boiled and put into an enamel bucket, so that it can be cooled naturally and not shaken at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in a cold storage. When the brine is not used for a long time, it should be taken out of the cold storage and boiled, cooled and then put into storage.

The above is only the author's experience in making Sichuan-style brine. However, cooking is a subject of change, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions, so as to prepare satisfactory brine.