How to prepare marinade?

Brine can be used with any food and can increase the color, flavor and flavor of the food. So what are the marinades we usually like to eat? How should we prepare the marinades? Let me introduce to you several recipes for marinade.

Common preparation methods of brine

Liuchu brine

Ingredients: A. 50 grams of star anise, 50 grams of white cardamom, 50 grams of licorice, 50 grams of sand ginger grams, 15 grams of pepper, 10 grams of cumin, 25 grams of lemongrass, 10 grams of white pepper, 8 grass fruits, 6 nutmegs, 6 cardamom, 20 bay leaves, 10 grams of cloves, 3 mangosteen, gecko 2, 50 grams of coriander seeds, 10 grams of Angelica dahurica, 10 grams of Eucommia ulmoides, 10 grams of galangal, 10 grams of galangal, 10 grams of amomum villosum, and 10 grams of cinnamon. B. 3000 grams of old hens, 3000 grams of Jinhua ham, 250 grams of scallops, 10 pounds of tenderloin, and 10 pounds of pork ribs. C. 60 pounds of clean water. D. 750 grams of small onions, 400 grams of galangal, and 150 grams of garlic. E. 1500 grams of salad oil. F. 800g Guangzhou rice wine, 1000g Huadiao wine, 1000g rock sugar, 1500g Haitian Gold Label King Light Soy Sauce, 170g Maggi fresh soy sauce, 300g fish sauce, 500g dark soy sauce, 250g oyster sauce, 150g MSG, 250g salt. grams, 150 grams of chicken powder.

Wangchu brine

Ingredients: A. 50g star anise, 20g pepper, 30g fragrant leaves, 25g tangerine peel, 30g grass fruit, 10g cloves, 15g licorice , 3 Luo Han Guo, 25 grams of ginger, 25 grams of white cardamom, and 25 grams of nutmeg. B. 200 grams of green onions, 300 grams of ginger, 300 grams of garlic cloves, 250 grams of onions, 250 grams of carrots, 200 grams of celery, 150 grams of green peppers, 100 grams of red peppers, 600 grams of whole coriander, and 25 grams of dried chili shreds. C. 1000g of rock sugar, 500g of white soy sauce, 150g of fish sauce, 150g of Shanxi aged vinegar, 2000g of Lee Kum Kee light soy sauce, 250g of sweet-scented osmanthus juice, 300g of Kikkoman soy sauce, 500g of Huadiao wine, 150g of rose wine, 100 grams of straw mushroom dark soy sauce, 400 grams of refined salt, 300 grams of MSG, and 250 grams of chicken powder.

D. 5,000 grams of pig bones, 1,500 grams of pig knuckles, 2,000 grams of old hens, and 4,500 grams of old ducks. E. 2 packages of ingredients and 2000 grams of salad oil.

Guchu brine

Ingredients: A. 20g cardamom, 20g nutmeg, 5g cloves, 35g cumin, 5g angelica, 30g galangal, star anise 20g, 25g cinnamon, hawthorn slices*** mature fresh hawthorn slices dried***, 35g bay leaves, 10g licorice, 25g grass fruit, 15g tangerine peel, 150g fine red yeast rice. B. 200 grams of light soy sauce, 50 grams of Nestlé Maggi fresh soy sauce, 200 grams of oyster sauce, 1500 grams of rock sugar, 750 grams of salt, 350 grams of MSG, and 500 grams of cooking wine. C. 1,500 grams of chicken bones, 1,500 grams of pork bones, and 25 pounds of water. D. 150 grams of ginger slices, 100 grams of green onions, 50 grams each of coriander, parsley, green pepper, and onion. E. 100 grams of salad oil.

Li Chu brine

Ingredients: A. 15 jins of soup bones, 10 jins of ham bones, 5 jins of pig feet, 3 jins of chicken feet, 3 old hens, 3 jins of chicken feet, 3 pounds of pork skin, 120 pounds of water, and 50 grams of dried tangerine peel can be put into the soup. B. 1000 grams each of scallops and dried shrimps. C. 185g star anise, 185g apple, 100g pepper, 40g cumin, 185g cinnamon, 150g ginger, 120g white peppercorns, 80g licorice, 135g tangerine peel, 2 monk fruit, 60g cloves, 60 grams of Angelica sinensis, 40 grams of bay leaves, and 500 grams of galangal. D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 pounds of rock sugar, 1,000 grams of rose wine, 2,000 grams of MSG, 5,000 grams of salt, 2,000 grams of chicken essence, and 500 grams of Guangdong rice wine.

The best preparation method of brine

Lichu brine

Ingredients: A. 15 jins of soup bones, 10 jins of ham bones, 5 jins of pig feet, chicken 3 kilograms of claws, 3 old hens, 3 kilograms of chicken feet, 3 kilograms of meat skin, 120 kilograms of water can be put in, and 50 grams of shredded tangerine peel can be put in the hanging soup. B. 1000 grams each of scallops and dried shrimps. C. 185g star anise, 185g apple, 100g pepper, 40g cumin, 185g cinnamon, 150g ginger, 120g white peppercorns, 80g licorice, 135g tangerine peel, 2 monk fruit, 60g cloves, 60 grams of Angelica sinensis, 40 grams of bay leaves, and 500 grams of galangal. D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 pounds of rock sugar, 1,000 grams of rose wine, 2,000 grams of MSG, 5,000 grams of salt, 2,000 grams of chicken essence, and 500 grams of Guangdong rice wine.

Ingredients: ① Garlic oil: 2 pounds of green onions, 3 pounds of garlic paste, and 1 pound of onion slices. ②Vegetable bag: chives, ginger, celery, carrots, onions, galangal slices.

Preparation: Stir A into soup for two days, take it out and make it into soup stock. Add B and C and simmer over low heat until fragrant. Season D and add E***1******2. ***It’s good

Note: Do not stew soy products and things with a strong smell, such as large intestines and brine tofu. You can set up a separate brine bucket*** such as white brine or separate brine*** Clean it frequently and keep it clean. If it is lacking in flavor, add more flavor. If it is lacking in oil, add garlic oil.

Zhangchu brine

Soup ingredients: 2 old hens*** weigh about 3000 grams***, 1 old duck*** weighs about 2000 grams***, One pork knuckle weighs about 1,500 kilograms***, a beef bone bone weighs about 2,000 grams, 4 geckos, and 1,000 grams of pork belly.

Spices: 100g taro, 50g vanilla, 50g betel nut slices, 50g long pepper, 50g grass fruit, 75g star anise, 30g pepper, 150g cinnamon, 50g cardamom, 10 grams of cloves, 50 grams of galangal, 50 grams of nutmeg, 30 grams of Angelica dahurica, 75 grams of anise, 30 grams of bay leaves, 30 grams of osmanthus, and 300 grams of branches alone.

Ingredients: 1000g green onions, 500g ginger, 400g coriander, 500g celery, 1500g peeled fresh galangal, 500g carrots, 500g dried onions, 300g onions, 1000g garlic cloves , 30 grams each of green and red peppers.

Seasonings: 500 grams of southern milk juice, 1000 grams of Thai fish sauce, 2500 grams of Lee Kum Kee light soy sauce, 600 grams of Lee Kum Kee oyster sauce, 480 grams of Lee Kum Kee seafood sauce, 500 grams of rose wine, 2000 grams of sesame oil, 500 grams of salad oil, 2250g Shaoxing rice wine, 500g Guangdong rice wine, 500g Huadiao wine, 500g apple cider vinegar, 2500g rock sugar, 1000g salt.

Preparation:

1. Add 25 kilograms of water to old hens, ducks, elbows, pork belly, and beef bones. Bring to a boil over high heat, then simmer over low heat for 5 hours to form a clear soup. Dish out. After adding the raw materials, add scallions, ginger, coriander, celery, fresh galangal, and gecko; in a separate pot, stir-fry the galangal milk juice, oyster sauce, and seafood sauce over low heat for 10 minutes, pour it into a soup bucket and cook until the flavor develops, then remove the green onions and Strain the ginger through fine cloth to extract the juice.

2. Wash the branches and put them in a separate bag; put the remaining spices into boiling water and simmer on high heat for 5 minutes, take them out and wash them with water, put them in a dry pot and stir-fry the water, and put them on the bag. Put it into a soup bucket, then add light soy sauce, rock sugar, fish sauce, rice wine, Huadiao wine, and rose wine.

3. Put sesame oil and salad oil in the pot. When it is 60% hot, add carrots, fresh galangal, coriander, garlic cloves, onions and dried onions to make cooking oil. Let it cool and add it to the marinade. inside the barrel.

4. Cut the green and red peppers and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water, put them into a container, add apple cider vinegar, rose wine, and a little rock sugar and boil it cold to make a brine juice. Serve with finished product.

Chenchu ??brine

Ingredients: A 25000 grams of water, 5000 grams of pig spine, 2000 grams of old hens, 5000 grams of cob bones, B 35 grams of licorice, 10 grams of bay leaves, cinnamon 20 grams, 6.5 grams of grass fruit, 10 grams of tangerine peel, 10 grams of ginger slices, 5 grams of aniseed, 5 grams of Sichuan peppercorns, and 15 grams of white pepper. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of MSG, 500 grams of Huadiao wine, 50 grams of white soy sauce, and 10 grams of scallops

Production: Put the pig spine, old hen, and stick bones into cold water In a pot, bring to a boil and skim off the floating residue. Take it out and put it into a stainless steel bucket, add water and bring to a boil over high heat, then simmer over low heat for 3 hours, take out the raw materials and keep the soup. 2*** Wrap ingredient B with gauze, put it into a clean basin and wash it thoroughly. After boiling the pot, add ingredient C into the pot and serve.

Characteristics: Light yellow color, salty and slightly sweet taste.

Application: Suitable for marinating squab, intestines, chicken feet, and chicken elbow bones