A recipe
Anise 25 grams of cinnamon 15 grams of cumin 15 ~ 25 grams of licorice 10 grams of Sannai 10 grams of Gan Woi 3 ~ 5 grams of peppercorns 20 grams of sand nuts 10 grams of grass nutmeg 5 grams of strawberry 15 grams of cloves 5 ~ 15 grams of ginger 100 grams of scallions 150 grams of Shaojiao 100 grams of rock sugar 350 ~ 500 grams of monosodium glutamate 15 grams of fine salt 350 ~ 500 grams of fresh broth 5000 grams of refined oil 50 grams of gauze bag 2
Two modulation
1. will star anise, cinnamon, aniseed, licorice, Sannai, Isatis tinctoria, peppercorns, nutmeg, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and use a thin rope tied tightly at the mouth of the bag; ginger cleaned and patted; green onions with the root of the mustache cleaned and pulled knots.
2. large pieces of rock sugar first in the fire, 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, stirring, that is, into the sugar color.
3. pot on the fire, mixed with 5,000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then switch to a small fire slowly simmering to the flavor of the overflowing, that is, into a fresh brine.
Three issues needing attention
1. Stir fry sugar color, must be stir-fried with a low fire, and sugar color should be a little tender, otherwise the stir-fried sugar color has a bitter taste.
2. According to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the lack of freshness, coupled with recent years, people seem to have been more and more demanding freshness, so in the process of modulation can also be added to the 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 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 generally be added to the tender sugar color, so that the brine will have a sweet taste. And 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 dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage 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 making brine master teacher 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 recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.