Old brine, the finishing touch to Chinese cuisine, has captured countless taste buds with its unique flavor and rich heritage. Its production is an art that has been passed down from generation to generation, and its core recipe is more than a hundred competing, each with its own unique flavor. Today, we will unveil the secret recipes of the old brine, and open a journey of taste treasure hunt.
One, Sichuan-style brine: spicy and fragrant, gas sky
Sichuan-style brine is famous for its spicy and fragrant, is the hot pot, brine in the best. Its main recipes include:
Spices: pepper, Sichuan pepper, cinnamon, sesame leaves, anise, cumin, * fruit
Chinese herbs: angelica, goji berries, sweet *, Chenpi, shanhai
Seasonings: soybean paste, sweet noodle sauce, soybean paste, sugar, salt
Two, Guangdong-style marinade: sweet aroma, rich, long aftertaste
Guangdong style marinade focus on Cantonese marinade focuses on the original flavor of the ingredients, and is known for its sweet aroma and rich, fresh and mellow flavor. Its main recipes include:
Spices: star anise, cinnamon, allspice, cloves, peppercorns, fennel
Sauces: soybean paste, fermented bean curd, oyster sauce, sweet sauce
Chinese medicinal herbs: Angelica sinensis, Codonopsis pilosula, ripened ground, goji berries
Three, Hunan-style marinade: heavy, spicy addiction
Shiang-style marinade is unique with its heavy flavor, spicy and addictive characteristics. It is unique. Its main recipes include:
Spices: dried chili peppers, peppercorns, star anise, cinnamon, allspice
Seasonings: soy sauce, soy sauce, soy sauce, yellow wine, sugar, salt
Chinese herbal medicines: cinnamon, jujubes, tangerine peel
Fourth, the Soviet-style marinade: rich, soft and crispy sauce
Soviet-style marinade with a strong sauce, soft and crispy texture is known. Its main recipes include:
Spices: star anise, cinnamon, allspice, * fruit, peppercorns, cumin
Sauces: soy sauce, soy sauce, sweet flour sauce, yellow wine
Chinese herbal medicine: angelica, goji berries, hawthorn, pericarp
Five, the old marinade use and maintenance
Old marinade after a long time boiling, the more you use the more fragrant. But the use and maintenance is also a learning process:
Use frequency: brine needs to be used regularly, otherwise it is easy to deteriorate.
Storage temperature: brine should be stored in a cool place away from light, the temperature control in 10-15 ℃.
Prevention of impurities: Avoid contact with impurities, such as dust, foreign objects, etc. when using.
Replenishment of spices: After the brine is used for a period of time, the spices will gradually decrease and need to be replenished in time.
Six, homemade old brine tips
Making old brine is not difficult, but requires patience and care. Try the following tips:
Choose good ingredients: the quality of the raw materials directly affect the flavor of the brine.
Reasonable combination: The ratio of different spices, seasonings and herbs determines the unique flavor of the brine.
Boiling time: the longer the boiling time, the mellower the brine, but care should be taken to avoid scorching.
Patient Precipitation: After the brine is boiled, it is naturally cooled and precipitated to remove impurities.
The old brine, a culinary treasure handed down for thousands of years, is not only a pot of flavoring, but also the epitome of Chinese dining culture. By mastering its secret recipe, you can not only make mouth-watering delicacies, but also savor the fun and charm of cooking.