A formula
Illicium verum 25g cinnamon 15g fennel15 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum10g Amomum Tsaoko15g Amomum Tsaoko. Kloc-0/50g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.
Two modulation
1, divide Illicium verum, Cinnamomum cassia, Foeniculum vulgare, Glycyrrhrizae Radix, Rhizoma Kaempferiae, Radix Glycyrrhrizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi rotundus, Fructus Tsaoko, and Flos Caryophylli into two parts, and put them into loose gauze bags respectively and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the 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, that is, it becomes a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine. 3. Problems needing attention
1, when frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color will be bitter.
2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation 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℃ and thus lose 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 have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.
4. Clove contains eugenol, which has a strong 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 to the author by an old master who has been making brine for many years.
6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
7. Sichuan halogen dish formula: 2 g of diced rice; Mother butyl 2g; Ginger 3g; Sannai 4 g; Chenpi10g; Cinnamon 40g；; Pepper 5g; Biba 3 g; Angelica dahurica 5g; Anise (star anise)10g; Fennel10g; Licorice 5g
Add: oyster sauce, green onion, cooking wine, salt, chicken essence, brown sugar, soy sauce, ginger.
The preservation of marinade should pay attention to the following points:
1, skimming oil slick and foam slick. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.
3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.