2. Hanyuan pepper: flavor pungent and spicy, there is an increase in aroma to relieve the effect of fishy, with the oil explosion can add more aroma.
3. Anise: Anise (fennel) has a special flavor and sweetness, as the main raw material for five-spice powder.
4. Angelica: bitter and sweet flavor, can increase the aroma and has the effect of reducing swelling and pain.
5. Cinnamon: Cinnamon flavor is pungent and slightly sweet, is an indispensable seasoning in meat cooking.
6. Cumin: shaped like a grain of rice with a strong aroma, has the effect of deodorizing the foreign increase in aroma to relieve the greasy taste.
7. Wicker: pungent flavor has a special aroma, to dispel cold, diarrhea, vomiting pain and other therapeutic effects.
8. Cloves: a strong flavor is commonly used in marinade products seasoning, with the effect of promoting digestion and intestinal cleansing.
9. Licorice: Licorice taste sweet and slightly sweet and bitter, has the function of flavor in the marinade can be used in the use of slices or ground into powder to use.
10. Yamana: strong flavor, spicy taste, cold and warm, digestion and pain relief effect.
11. White pepper: flavor aromatic spicy, with the role of aroma and deodorization.
12. Angelica dahurica: taste sweet and warm, can reduce swelling and pain, also has the effect of whitening the skin.
13. Cao Guo: Cao Guo taste slightly spicy, can enhance the taste of fishy, with the construction of the stomach to resolve the effect of phlegm.
14. Nutmeg: seeds with a strong aroma, taste spicy, with the line Qi warm stomach, alcohol and dysentery effects.
15. Grass cardamom: originating in Yunnan, the seeds have a strong aroma, pungent flavor, has the effect of warming the stomach and stopping vomiting.
16. Pericarpium Citri Reticulatae: sweet and fragrant flavor, with phlegm, cough, stomach and spleen effects.
17. Chuan Ming Ginseng: the dried material of Ginseng, family Wujiaceae, replenishes vital energy, replenishes the spleen and lungs, and has the effect of tranquilizing the spirit and replenishing the deficiency.
18. Dangshen: roots, buds, leaves, flowers, and fruits have a variety of ginsenosides (a class of organic compounds, mostly in the plant body only, in the actual use of plantain, licorice, Chenpi, etc. are containing such glycosides extracts).
19. Gansong: taste pungent is the modulation of marinade commonly used flavor materials, especially for beef and mutton in addition to the different antiseptic must be used raw materials.
20. Spirit vanilla: has a special flavor, in practice, commonly used in marinades to increase the use of raw materials.
21. Mullein: has the function of flavor enhancement in the use of marinade can be sliced or ground into powder to use.
22. Pai Cao: Its flavor is pungent with a special aromatic flavor, is a common raw material used in Sichuan-style red marinade to increase the aroma.
23. green pepper: has a special flavor, pungent and spicy, has the effect of increasing the aroma of unctuousness in addition to the effect of fishy, with the oil explosion can add more aroma.
24. fruit: has the function of flavor in the use of marinade can be sliced or ground into powder to use.
25. Aromatic leaves: have the function of enhancing the flavor to increase the aroma of the marinade in the use of common in a wide range of applications.
26. small ginger: flavor pungent with a special flavor, in the use of Sichuan-style marinade is common in the use of aroma-enhancing raw materials.
27. Branch: has a special flavor, is the use of Sichuan-style marinade in the use of common aroma-enhancing raw materials.
28. comfrey bark: in the use of Sichuan-style marinade is common in the use of marinade color, in order to eliminate the use of any chemical pigments.
29. Maowen pepper: pungent and spicy flavor, there is an increase in the aroma to remove the effect of fishy, with the oil explosion can add more aroma.
Thirteen spices include:
cinnamon, meat kou, daikon, tangerine peel, peppercorns, cloves, ginger, sand nuts, wood, fennel, dahuric dahurica, shennai, zikou.
Stew with Chenpi, rich flavor; eat beef and mutton with Angelica dahurica, can remove the stink and increase the freshness. Homemade sausage with cinnamon, delicious flavor; do vegetarian dishes with pepper, the aroma is overflowing; smoked meat and smoked chicken with cloves, aftertaste ... >>
Question 2: What are the marinades Chinese medicine marinade recipe Anise 25 grams of cinnamon 15 grams of aniseed 15 to 25 grams of licorice 10 grams of Sannai 10 grams of Gan Woi 3 to 5 grams of peppercorns 20 grams of sand nuts 10 grams of grass nutmeg 5 grams of fruits 15 grams of cloves 5 to 15 grams of ginger 100 grams of onion 150 grams of Sauvignon Blanc 100 grams of sugar 350 to 500 grams of monosodium glutamate 15 grams of salt 350 to 500 grams of fresh broth 5000 grams of refined oil 50 grams of gauze bag 2 modulation 1 will star anise, cinnamon, aniseed, licorice, nano, Gan Woi, pepper, nutmeg, grass nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; ginger cleaned and patted; green onions with the roots and whiskers washed and pulled knot. 2 will be a large piece of rock sugar first sizzling on the fire, 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 sugar color. 3 pot on the fire, mixed with 5000 grams of fresh broth, put ginger and green onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer over low heat until the flavor overflowing, that is, into a fresh brine. Three need to pay attention to the problem 1 fried 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 monosodium glutamate (MSG), but due to the fresh brine most of the freshness is not enough, coupled with the freshness of people's requirements in recent years seems to have been more and more high, 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 the 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 be added to the general tender sugar color, so that the brine has a sweet taste. After adding the tender sugar color, can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after the addition of sugar color, brine can still be considered to add 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 amount of cloves 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 production of brine masters 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 sugar color in the recipe will become a white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine. Second, the use of brine and storage methods The use of brine 1 where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly after the pot, will lead to a sharp reduction in brine, resulting in dishes taste too salty. 2 a pot of good brine, should be often brine fresh flavor stronger animal raw materials, so as to increase the freshness of the brine flavor.
Question 3: What are the ingredients in the brine? Chinese medicine brine recipe 25 grams of star anise 15 grams of cinnamon 15 grams of aniseed 15 ~ 25 grams of licorice 10 grams of Sannai 10 grams of Gan Woi 3 ~ 5 grams of pepper 20 grams of sand nuts 10 grams of grass nutmeg 5 grams of grass nuts 15 grams of cloves 5 ~ 15 grams of ginger 100 grams of onion 150 grams of Shaoxing wine 100 grams of sugar 350 ~ 500 grams of monosodium glutamate 15 grams of fine salt 350 ~ 500 grams of fresh soup 5000 grams of refined oil 50 grams of saran wrap 2 two Preparation 1 will star anise, cinnamon, aniseed, licorice, Nelumbo nucifera, glycyrrhiza glabra, peppercorns, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and use a thin rope to tie the mouth of the bag; ginger cleaned and patted; scallions even the root of the mustache cleaned and pulled knots. 2 will be a large piece of rock sugar on the fire first sizzling, and then put on the board gently cracked, and then with refined oil into the pot, with a small fire until crimson, mixed with 500 grams of boiling water and stirred, that is, into the sugar color. 3 pot on the fire, mixed with 5000 grams of fresh broth, put ginger and green onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire until the aroma overflowing, that is, into a fresh brine. Three need to pay attention to the problem 1?Stir frying sugar color, must be stir-fried with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color has a bitter taste. 2? According to the traditional method of brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the freshness is not enough, coupled with the freshness of people's requirements in recent years seems to have been more and more high, so in the process of modulation can be added in moderation of the monosodium glutamate (MSG). It should be noted that the addition of monosodium glutamate in the brine will not play a side effect, because the 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 be added to the general tender sugar color, so that the brine has a sweet taste. After adding the tender sugar color, can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors 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 amount of dosage. Generally speaking, 5000 grams of fresh soup in the amount of cloves should be controlled between 5 to 15 grams. 5? For the production of brine onion should be retained its roots, so that the brine can make the flavor more fragrant. This is a years of production of brine masters 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 sugar color in the recipe will become a white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine. Second, the use of brine and storage methods The use of brine 1?Where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, will lead to a sharp reduction in brine, resulting in the taste of the dish is too salty. 2?A good pot of brine is a very good, the color is brown and red, known as the red brine. 2?A pot of good brine, should often brine fresh flavor of the animal raw materials, so as to increase the fresh flavor of the brine.
Question 4: What are some of the general ingredients inside the brine? Marinade is the production of brine seasoning, generally refers to the production of brine of Chinese medicine spices. Marinade has a strong aromatic flavor, can remove the fishy taste of food ingredients, and increase the flavor of food function. The brine in the brine pot with water to simmer made of brine, different brine recipe can be made into different types of brine aroma. There are hundreds of spices on the market with brine, the more common are star anise, cinnamon, pepper, licorice, cumin, white koji, meat koji, sand nuts, incense leaf, male cloves, female cloves, ginger, ginger, lemongrass, licorice, grass berries and so on.
Question 5: What are the marinade recipes? What are the seasonings? What are the brine recipes? What are the seasonings?
1. White button (cardamom, cardamom nut) ginger herb cardamom ripe fruit. Produced in Vietnam, Thailand, Laos and other places, China produced in Yunnan, Guangdong, Guangxi. Harvested in the fall, dried and raw, mashed when used. Pungent and warm in flavor. It has the function of resolving dampness and moving qi, warming and stopping vomiting similar to that of sand nuts. As a seasoning, it can remove the odor and increase the fragrance and pungency. It is used to prepare various kinds of marinated soup and for making marinated pork and roasted chicken. Also one of the raw materials for curry powder.
2. Angelica dahurica: pungent, warm; to the lungs, stomach, large intestine. Summer, fall leaves yellow when digging, remove the roots and sediment, sun-dried or low temperature drying; sliced, raw.
3. Grass berries: grass berries have a special rich spicy flavor, can remove the fishy gas, enhance appetite, is a good cooking spices, is known as food flavoring "one of the five spices". Grass berries are used to cook dishes, can remove fishy and dingy, enhance the flavor of the dishes, cooking fish and meat, with the grass berries its flavor is better.
4. Hanyuan peppercorns in addition to the excellent varieties and famous, its unique harvesting process on the Hanyuan peppercorns of the excellent degree also played a decisive role: to be the sun goes down, will be sun pads folded for about half an hour, so that the peppercorns slowly dissipate heat, cooled, dry peppercorns with kernel recovery, collected to the bamboo baskets. The sun-dried peppercorns are the reddest in color and the best in quality when the weather is sunny and the day is fine. Only in strict accordance with this process of harvesting pepper, only to be called the authentic Hanyuan pepper. Peppercorns smell fragrant, can remove all kinds of meat fishy; promote saliva secretion, increase appetite; make blood vessels dilated, thus playing a role in lowering blood pressure; service pepper water can remove parasites; aroma stomach, warming cold, dehumidification pain, insecticide detoxification, itching and antiphlogistic effect. The oil temperature should not be too high when frying pepper oil.
5. Clove
Clove is the flower buds of the myrtle plant clove. Clove evergreen tree, native to the Malaysian Islands and Africa. China's Guangdong, Hainan, Guangxi, Yunnan and other places botanical gardens have a small number of cultivation. When the flower buds from green to red pick, dry.
Clove buds are slightly rod-shaped, slightly like a thong, 1 to 2 centimeters long. Flowers are globose, 0.3 to 0.5 cm in diameter, flowers resolve 4, imbricate embrace, brown or yellow-brown, petals within the stamens, filaments curved, style erect, calyx tube cylindrical, slightly flat slightly curved, 0.7 to 1.4 cm long, 0.3 to 0.6 cm in diameter, reddish-brown or brown, the upper end of the sepals with 4 triangular, cross-shaped separation. The texture is solid, rich in oil, and the calyx tube sinks vertically when it enters the water, aromatic, with a pungent flavor and a numbing sensation. Rich in oil, strong aroma, sinking into the water for the best.
6. Licorice
Licorice can be directly brewed tea, commonly used in brine, to play a sweetening effect.
There are a lot of brine recipes, want to open a deli friends, you look at the Lou National Deli, Lou National Deli brine recipes have a lot of. Chicken and duck series of marinade recipes, sauce marinated pork, pig's feet marinade recipes, and smoked chicken, smoked duck marinade recipes and so on.
Question 6: Which kinds of marinade? What are the best ones?
Question six: Which kinds of marinade?
Question 7: What are the spices in the brine Pepper, star anise, cinnamon, cloves, cumin, sarens, allspice
Question 8: What are the herbs in the brine The brine is a seasoning for making brine dishes, generally refers to the Chinese spices used to make the brine. Marinade has a strong aromatic flavor, can remove the fishy taste of food ingredients, and increase the function of food flavor. The brine in the brine pot with water to simmer made of brine, different brine recipe can be made into different types of brine aroma. There are hundreds of spices on the market with marinade, the more common are star anise, cinnamon, peppercorns, licorice, cumin, white koji, meat koji, sand nuts, incense leaves, male cloves, female cloves, ginger, ginger, lemongrass, licorice, grass nuts and so on. Spicy duck neck marinade is a good fire meter selection of 28 kinds of spices formulated.