Recipe

25 grams of star anise

15 grams of cinnamon

15 to 25 grams of cumin

10 licorice grams

Sannai 10 grams

Gan Siong 3 to 5 grams

Zanthoxylum bungeanum 20 grams

Amomum villosum 10 grams

15 grams of grass fruit

5 to 15 grams of cloves

100 grams of ginger

150 grams of green onions< /p>

100 grams of Shaoxing wine

350-500 grams of rock sugar

15 grams of MSG

350-500 grams of refined salt

5000 grams of fresh soup

50 grams of refined oil

2 gauze bags

Two preparations

1 Combine star anise, cinnamon, small Divide fennel, licorice, Sane, carrot, pepper, Amomum villosum, cardamom, grass fruit, cloves, etc. into two parts, put them into loose gauze bags respectively and tie the mouth of the bag tightly with a string; wash the ginger and smash it; remove the roots of green onion. Wash the knot.

2 Roast the large pieces of rock sugar over the fire, then place it on the cutting board and gently crush it, then put it into the pot with the refined oil and stir-fry over low heat until it turns deep red. Add 500 grams of boiling water and mix well until it turns into sugar color.

3 Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, MSG and sugar color, then add the spice bag, bring to a boil and then simmer slowly over low heat When the aroma is overflowing, it is ready to be made into fresh brine.

Three issues that need attention

1. When frying the sugar color, it must be stir-fried slowly over low heat, and the sugar color should be slightly tender, otherwise the fried sugar color will have a bitter taste.

2 The brine prepared according to the traditional method usually does not add MSG. However, because most fresh brine lacks umami flavor, and in recent years people seem to have higher and higher requirements for umami flavor, so in the preparation process MSG can also be added in an appropriate amount. It should be noted that adding MSG to the brine will not have any side effects, because MSG will only produce sodium pyroglutate at a temperature above 160°C and lose its flavor, while the temperature of the brine when boiling generally does not exceed 105°C.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. But from the perspective of medicinal properties, licorice has the effect of harmonizing various flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the brine. 4. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves used in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5 The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience imparted to the author by a master who has made brine for many years.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, which turns it into a spicy brine.

2. How to use and store brine

Use of brine

1 All animal raw materials must be brine treated before brine, otherwise When the raw materials are put into the pot directly, the brine will be reduced sharply, causing the dishes to taste too salty.

2 In a pot of good brine, animal raw materials with strong flavor should be brine frequently, so as to increase the fresh flavor of the brine.