I? Recipe
Anise 25 grams of cinnamon 15 grams of cumin 15 ~ 25 grams of licorice 10 grams of Sannai 10 grams of Gan Woi 3 ~ 5 grams of peppercorns 20 grams of sand nuts 10 grams of grass nutmeg 5 grams of fruits 15 grams of cloves 5 ~ 15 grams of ginger 100 grams of onion 150 grams of wine 100 grams of rock sugar 350 ~ 500 grams of monosodium glutamate 15 grams of salt 350 ~ 500 grams of broth 5000 grams of refined oil 50 grams of sachet bag 2 2 gauze bags
Two? Preparation
1?The anise, cinnamon, aniseed, licorice, naphtha, sweet woad, pepper, nutmeg, grass nuts, cloves and so on into two parts, respectively, into a loose gauze bag and tie the bag with a thin rope; ginger cleaned and patted; green onion with the root of the mustache cleaned and pulled knot.
2? Will be a large piece of rock sugar on the fire first roast, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the color of sugar.
3?pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onion, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then switch to a small fire slowly simmering to the flavor of the overflowing, that is, into a fresh brine.
Three? Need to pay attention to the problem
1?Stir fry sugar color, must be stir-fried with a small fire, and sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.
2?According to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can also be added to the appropriate amount of monosodium glutamate (MSG). It should be noted that the addition of monosodium glutamate in the brine will not play a side effect, because monosodium glutamate in the temperature above 160 ℃ will produce sodium pyroglutamate and thus lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.
3? Brine should generally be added to the tender sugar color, so that the brine will have a sweet taste. And after adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the taste and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.
4?Cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.
5? For the production of brine onion should be retained its roots, which can make the brine flavor more fragrant. This is a years of making brine master teacher taught the author's experience.
6?The above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.
Two, the use of brine and storage methods
A? The use of brine
1?All animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, it will lead to a sharp decrease in brine, resulting in the taste of the dish is too salty.
2? A pot of good brine, should be often brine fresh flavor stronger animal raw materials, so as to increase the fresh flavor of brine. There is a jargon called "brine the older the better", is the truth.
3?Pork and chicken, duck, goose, rabbit, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water"? Such as fat intestines? Raw materials separate use of brine to ensure the quality of brine and brine dishes.
4 In the process of use, we must often check the color, flavor, salinity, and whether the soup is sufficient, etc., once found that some aspects of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".
Two? Brine storage
1? Brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.
2? Brine after repeated use of soup will become thicker, although filtered, but also need to "clean up", that is, with clean animal blood and water mix, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine in order to make the brine become clear, and some of them have to use the lean meat mushrooms to make the brine, and then the brine will be used to ensure the quality of the brine. Some also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.
3? Brine in the floating oil should be often knocked off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much oil, easy to make brine spoilage? Fat oxidation due to deterioration?
4? Brine is not in use, it should be boiled into the enameled bucket, so that its natural cooling, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term when not in use, should also be taken out of the cold storage from time to time to boil, cool down and then put into storage.
The above is only a little experience and experience of the author of the production of Sichuan-style brine. But cooking is the study of change, so readers in the modulation of Sichuan-style marinade, should also be flexible according to the specific circumstances of the marinade materials and modulation methods, so as to make a satisfactory marinade to.