Brine making materials: Ingredients: Brine teaches you how to make brine, and how to make brine is delicious. Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, Amomum tsao-ko, ginger, onion, light soy sauce, light soy sauce and crystal sugar, which can be made by cooking for several hours. Many restaurants will reuse brine because they think that the longer it is cooked, the more delicious it will be. Brine is widely used, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and south, and it is often distinguished by red and white brines in the catering industry, which is called sauce cooked food, and the things marinated have their own unique flavors. 　　

1. Several methods of making brine: 1. Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups. Practice: Brine material and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours. 2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4). Practice: Brine is packed in a cloth bag and added. 3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and cook for an hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 50 grams of licorice and 500 grams of boiled water. Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day. 5. Ingredients: Sichuan pepper 1 00g, star anise150g, cinnamon100g, clove 50g, red rice 50g, licorice 50g, fat 500g, soy sauce1500g, fish sauce 50g, etc. 50g, 250g of coriander and 250g of Shaoxing wine: Sichuan pepper100g, star anise150g, cinnamon100g, 50g of clove, 50g of red rice and 50g of licorice are put into a medicine bag. Slice 500 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour clean water12.5kg, soy sauce1500g, soy sauce1500g, fish sauce 500g, rock sugar150g, refined salt 500g, boil with high fire, and add lard and ginger 250g. The longer the brine is stored, the more fragrant it will be. Preservation method: Boil once a day in the morning and evening, and the "medicine bag" should be changed every five days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be fished out. No moisture can be mixed in to prevent deterioration. 6. Ingredients: old chicken, soup bone, longan, light soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and sand ginger. Practice: (1) Cook thick soup with old chicken, soup bone and longan. (2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, and drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Spices: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove10g, 30g tsaoko, 35g fennel, 25g pepper and 30g American ginseng. Soup: 2 old hens, 1 crow/kloc-0, 3,000 grams of pig bone, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander, and 75 grams of green and red pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Practice: (1) The old hen and the old crow are cured [chicken and duck are used for other purposes], and the bonzi bones are broken, put them into the soup pot together, and then add the broken longan and add about 20 kilograms of water: after boiling with strong fire, skim off the floating foam, boil it into a pot of original soup with medium fire, and take out the old hen, duck and bonzi bones for later use. (2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of Yin and Yang, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, cracked Siraitia grosvenorii, red dates and dried onion. (3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire, and directly marinate the raw materials in the pot. (This recipe is so refined and complicated.) 8. Raw materials: dried pepper 400g, ginger 50g, onion 70g, star anise 20g, cinnamon 8g, fennel 10g, Amomum tsaoko 10g, pepper 10g, clove 5g, Amomum villosum 8g and cardamom/nutmeg. Kloc-0/5g, red yeast rice 50g, fresh soup 5000g, refined oil 2000g Method: (1) Cut dried chili into knots, soak other spices in clear water and drain. Monascus rice is boiled well with water 1200g, and the residue is drained to keep juice for later use. (2) A clean pot is lit, and the oil is put in to heat to 30%, then dried chili festival, drained spices and scallion ginger are slightly fried, and fresh soup and boiled red rice water are added, and then refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. 　　

(2) Preservation of brine 1 After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. 2. After the brine is repeatedly used, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water and then slowly added to the boiling brine. This is to use protein's adsorption and solidification to absorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to "clean" the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine. 3. Oil slick in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat. 4, brine when not in use, should be put into the enamel barrel after boiling, let it cool naturally, and don't shake at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage. 　　

(3) The use of brine 1, all animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly boiled, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty. 2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason. 3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "put into the water" with cattle, mutton and various animals with heavy odor, such as fat intestines, and the raw materials should be separated with brine to ensure the quality of brine and marinated dishes. 4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say.