Marinated sauce is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spice for making brine. The marinade is rich in flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Brine is made by boiling brine in a brine pot with water. Different bittern formulas can make bittern with different flavors. There are hundreds of spices mixed with marinade in the market, and the common ones are star anise, cinnamon, pepper, Gan Song, fennel, cardamom, nutmeg, Amomum villosum, fragrant leaves, clove, mother clove, galangal, southern ginger, citronella, licorice, tsaoko and so on. ,

Chinese name

Halogen material

English name

Marinade [1]

function

Remove fishy smell and increase fragrance.

Someone's taste

Delicious and mellow

major constituent

Amomum tsaoko and pepper

87% people also watched it.

28 Traditional Chinese Medicine Formulas of Sichuan-style Braised Sauce

Formula of 32 spices and marinades

Authentic Sichuan pot-stewed meal caipu

What spices are there in the halogen formula?

Development history

Halogen material

As early as the pre-Qin period, wine and distiller's grains were widely used in diet, and in the Song Dynasty, there were recipes for marinade, sauce and distiller's grains. The technology of marinating and brewing has been applied in diet. Throughout the ages, people have been full of praise for the bright color, delicious taste, mellow and soft, moist and long-lasting sauce.

manufacturing method

Universal marinade

(1) Formula: 65438 Amomum Tsaoko +0, 5G pepper, 5G licorice, 5G cinnamon, 5G star anise, 5G fennel, 2 onions, 2 peppers, 4 slices ginger, 4 tablespoons yellow wine, 1 cup soy sauce, 4 cups water and 4 tablespoons rock sugar.

(2) modulation:

Put the ingredients in a cotton bag and tie them tightly for later use.

Smash the onion and cut it into large pieces. Crush the pepper and cut it into powder. Put it aside.

Take a deep pot, add ingredients and seasonings, and boil to get 1 serving universal marinade.

Sichuan style luzhi

(1) Formula: anise 25g cinnamon 15g fennel 15 ~ 25g licorice 10g Anemarrhena asphodeloides 10g fermented grains 3 ~ 5g pepper 20g Amomum 10g tsaoko 15g clove 5. 50 ~ 500g monosodium glutamate 15g refined salt 350 ~ 500g fresh soup 500g refined oil 50g gauze bag.

(2) modulation:

1. Divided into star anise, cinnamon, fennel and licorice. Divide Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi Rotundus, Fructus Tsaoko and Flos Caryophylli into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

(3) Problems needing attention:

1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, and the increasing demand for umami flavor, monosodium glutamate can be added in the production process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, licorice can't be added. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making 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 peppers to brine, which will turn it into spicy brine.