one, Making bittern

A formula

1 octagonal 25g 2 cinnamon 15g 3 fennel 15 ~ 25g 4 licorice 1g 5 Sannai 1g 6 sugar 3 ~ 5g 7 Zanthoxylum 2g 8 Amomum villosum 1g 9 Amomum villosum 5g 1 Amomum tsaoko 15g 11 clove 5g 12 ginger 1g 13 scallion 15g 14 Shao wine 1g 15g 15. ~ 5 grams of 16 monosodium glutamate 15 grams of 17 refined salt 35 ~ 5 grams of 18 fresh soup 5 grams of 19 refined oil 5 grams of 2 gauze bags 2

two concoctions

1. Mix star anise, cinnamon, fennel, licorice, rhizoma Dioscoreae Septemlobae, fermented glutinous rice, pepper, Amomum villosum, Amomum Tsaoko, clove, etc. Ginger is washed and broken; The onion must be washed and tied with roots.

2. First, roast the large rock candy on the fire, then gently break it on the cutting board, and then put it into the pot with refined oil. When it is deep red with low fire, add 5 grams of boiling water and stir well, and it will become a sugar color.

3. Put the pot on fire, add 5 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, and boil it slowly with low fire until the fragrance overflows, which is the fresh brine.

3. Problems needing attention

1. When frying the sugar color, it must be fried slowly with a small fire, 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 bittern prepared by traditional methods. However, due to the lack of umami flavor in most fresh bittern and the increasing demand for umami flavor in recent years, monosodium glutamate can be added in the process of preparation. 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 16℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 15℃.

3. Generally, tender sugar color should be added to the brine, so as to make the brine sweet again. After adding the tender sugar color, licorice can no longer be added. 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, it is still possible to add a little glycerin to the brine. 4. Clove contains eugenol, which is very strong, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of clove in 5 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should keep their roots, which will make the brine 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 brown and 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.

second, the use and storage methods of brine

first, the use of brine

1. All animal raw materials need to be treated with water before being marinated, otherwise the raw materials will be directly put into the pot, 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, fresh and fragrant raw materials such as chicken, duck, goose and rabbit should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.

4. During use, always check the color, fragrance, saltiness of brine and the adequacy of soup, and make up for it in time if it is found that something has decreased, which is what we often say.

storage of the second brine

1. After a period of use, the brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of the brine.

2. After the brine is used repeatedly, 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 it is slowly added to the boiling brine. This is to use protein's adsorption and solidification to absorb the impurities in the brine, so as to make the brine clear. In some cases, it is necessary to "clean" the brine with lean minced meat. 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 knocked off frequently, and it is best to keep only a thin layer of "oil surface" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat.

4. When the brine is not used, it should be boiled and put into an enamel bucket to let it cool naturally, and don't shake it 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.

bittern formula (I)

Liuchu bittern

Raw materials: a. 5g of star anise, 5g of cardamom, 5g of licorice, 5g of galangal, 15g of pepper, 1g of fennel, 25g of citronella, 1g of white pepper, 8 tsaoko, 6 nutmeg, 6 of Amomum Tsaoko and 2 of fragrant leaves. B 3 grams of old hen, 3 grams of Jinhua ham, 25 grams of scallops, 1 Jin of tenderloin and 1 Jin of pork ribs. C.6 Jin of clear water. D 75g of onion, 4g of southern ginger and 15g of garlic. E. salad oil 15 grams. F 8g of Guangzhou rice wine, 1g of Huadiao wine, 1g of rock sugar, 15g of Haitian Jinbiao soy sauce, 17g of Meijia fresh soy sauce, 3g of fish sauce, 5g of soy sauce, 25g of oyster sauce, 15g of monosodium glutamate, 25g of salt and 15g of chicken powder.

production: 1. Material A is wrapped in gauze, boiled in boiling water for 1 minutes and fished out for later use; Except for scallops, all the other raw materials in material B are put into boiling water and boiled for 2 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, put the material B and scallops after being soaked in water in a low fire for 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, add the material A into a low fire for 2 hours, and put the material F into a low fire for 3 minutes. 3. Wash material D, cut it into thick slices, put it in salad oil that is burned to 6% heat, and soak it for 5 minutes until it is fragrant. After taking out material D, pour the salad oil into the soup and mix well.

characteristics: the taste is salty and slightly sweet, and the color is red and bright.

scope of application: it can be used to marinate cattle, pigs, beef, rabbits and so on.

wangchu brine

raw materials: a. 5g of star anise, 2g of pepper, 3g of fragrant leaves, 25g of dried tangerine peel, 3g of tsaoko, 1g of clove, 15g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. B 2g of onion, 3g of ginger, 3g of garlic cloves, 25g of onion, 25g of carrot, 2g of celery, 15g of green pepper, 1g of red pepper, 6g of whole coriander and 25g of dried shredded pepper. C 1g of rock sugar, 5g of white soy sauce, 15g of fish sauce, 15g of Shanxi aged vinegar, 2g of Lee Kum Kee soy sauce, 25g of osmanthus juice, 3g of Kikkoman soy sauce, 5g of carved wine, 15g of rose wine, 1g of straw mushroom soy sauce, 4g of refined salt, 3g of monosodium glutamate and chicken powder.

D. 5 grams of pig bones, 15 grams of old pig elbows, 2 grams of old hens and 45 grams of old ducks. E. 2 bales, 2g salad oil.

production: 1. put the material package a into the material package for later use; Pack half of all the raw materials in material B into the material bag (all dried chili shreds) for later use. 2. Add 5 kg of water to the soup bucket, put D material on high fire for 3 minutes and turn to low heat. When there is 1/3 of soup left in the soup bucket, remove all the raw materials and filter the soup with a fine sieve. Salvage soup oil for later use. 3. When the salad oil is heated to 3% in a wok, stir-fry the remaining raw materials in the material B for 1 minutes until the fragrance is exhausted, and beat out the raw materials to make the oil. Put the oil, the two wrapped packages and the material C together in a soup bucket and simmer for 3 minutes to marinate the raw materials.

characteristics: bright red color and mellow taste.

scope of application: pigeon, pig's ear, goose web, pig's belly, tripe, eggs, tofu, etc.

kitchen brine

raw materials: a. 2 grams of Alpinia katsumadai, 2 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 3 grams of Alpinia officinarum, 2 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced ripe fresh hawthorn to dry), 35 grams of fragrant leaves, 1 grams of licorice, 25 grams of tsaoko and 15 grams of dried tangerine peel. B 2 grams of soy sauce, 5 grams of Nestle Meiji fresh soy sauce, 2 grams of oyster sauce, 1,5 grams of rock sugar, 75 grams of salt, 35 grams of monosodium glutamate and 5 grams of cooking wine. C. 1,5 grams of chicken bones, 1,5 grams of pig bones, and 25 kilograms of clear water. D 15g of ginger slices, 1g of raw onion, 5g of coriander, celery, green pepper and onion. E. salad oil 1g.

production: 1. put salad oil in the pot, stir-fry material D for 3 minutes until fragrant when it is 7% hot, boil material C for 2 minutes, and take out material D. 2. Wrap the material A in gauze to make a package, put it into the soup cooked in the first step and cook it for 2 hours on low heat, remove the package, chicken bone and pig bone with a strainer, and add the material B for seasoning.

characteristics: bright red color, salty and slightly sweet taste. Scope of application: it can be used to marinate duck head, duck neck, pig's trotters, pig's belly, squab and rabbit.

Li Chu bittern

Ingredients: a. 15 kg of soup bone, 1 kg of ham bone, 5 kg of pig's feet, 3 kg of chicken feet, 3 kg of old hens, 3 kg of chicken feet, 3 kg of skin, and 5 g of shredded dried tangerine peel can be put in the soup (12 kg can be drained). B.1, grams of scallops and 1, grams of dried shrimps. C 185g of star anise, 185g of apple, 1g of pepper, 4g of fennel, 185g of cinnamon, 15g of galangal, 12g of white pepper, 8g of licorice, 135g of dried tangerine peel, 2 Siraitia grosvenorii, 6g of clove, 6g of Chinese angelica, 4g of fragrant leaves and 5g of southern ginger. D 24g soy sauce, 11g fish sauce, 3kg rock sugar, 1g rose wine, 2g monosodium glutamate, 5g salt, 2g chicken essence and 5g Guangdong rice wine.

e.① garlic paste oil: 2 kg of onion, 3 kg of garlic paste and 1 kg of onion slices. ② Vegetable bag: chives, ginger, celery, carrots, onions and ginger slices.

making: after hanging soup A for two days, fish it out into broth, put B and C on low fire to make it fragrant, season D, and put E (1) and (2) on it.

making: bean products and things with strong fishy smell, such as large intestine and brine tofu, can be cleaned frequently in another brine bucket (such as white brine or separate brine) to keep it clean, so as to achieve the lack of flavor.

Zhang Chu brine

Soup: 2 old hens (weighing about 3,g), 1 old duck (weighing about 2,g), 1 pork elbow (weighing about 1,5kg), beef bones (weighing about 2,g), 4 geckos and 1,g pork belly.

spices: 1g of taro, 5g of vanilla, 5g of betel nut slices, 5g of long pepper, 5g of Amomum tsaoko, 75g of star anise, 3g of pepper, 15g of cinnamon, 5g of Alpinia katsumadai, 1g of clove, 5g of Alpinia officinarum, 5g of nutmeg, 3g of angelica dahurica, 75g of anise and fragrant cardamom.

raw materials: 1g of green onion, 5g of ginger, 4g of coriander, 5g of celery, 15g of peeled fresh southern ginger, 5g of carrot, 5g of dried onion, 3g of onion, 1g of garlic cloves and 3g of green pepper.

seasoning: 5g of south milk, 1,g of Thai fish sauce, 2,5g of Lee Kum Kee soy sauce, 6g of Lee Kum Kee oyster sauce, 48g of Lee Kum Kee seafood sauce, 5g of rose wine, 2,g of sesame oil, 5g of salad oil, 2,25g of Shaoxing rice wine, 5g of Guangdong rice wine, 5g of carved wine and apple vinegar.

Production: 1. Boil the old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, then cook for 5 hours with low fire to form a clear soup. Take out the raw materials, then add the green onion, ginger, parsley, celery, fresh southern ginger and gecko; Stir-fry the milk, oyster sauce and seafood sauce for 1 minutes in another pot, pour them into a soup bucket to taste, then take out the onion and ginger and filter them with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; The rest spices are put into boiling water and simmered for 5 minutes, then taken out and washed with water, then put into a dry pot to dry the water, wrapped with materials and put into a soup bucket, and then added with soy sauce, crystal sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil into the pot. When it is 6% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions and dried onions to make oil, then cool it and put it in a halogen bucket. 4. Cut the green and red peppers and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water, put them in a container, add some apple vinegar, rose wine and rock sugar, and make brine juice and finished products to serve.

white brine

raw materials: 25, grams of water, 5, grams of pig spine, 2, grams of old hen, 5, grams of bonzi bone, 35 grams of licorice, 1 grams of fragrant leaves, 2 grams of cinnamon, 6.5 grams of tsaoko, 1 grams of dried tangerine peel, 1 grams of ginger slices, 5 grams of aniseed, 5 grams of pepper and 1 grams of white pepper. C. 2 grams of rock sugar, 1 grams of refined salt, 25 grams of monosodium glutamate, 5 grams of carved wine, 5 grams of white soy sauce, and 1 grams of Yaozhu < P > Production: put the pig spine, old hen and bonzi bone together in a cold water pot, boil and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add clear water and bring it to a boil. Cook it on low fire for 3 hours. Take out the raw materials and leave the soup. 2) Wrap the material B in gauze, put it into a clean basin and wash it. After boiling the pot, add the material C to the boiling pot.

characteristics: light yellow color, salty and slightly sweet taste.

application: suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones

brine formula (ii)

Guilin rice noodle brine

raw materials: pig's head bone and cow's bone each 4g, Amomum tsaoko, cinnamon bark and licorice root each 2g, star anise, citronella and Amomum villosum each 15g, fennel 25g and fennel 25g. 15g of Guilin bean curd, 1g of salt, 25g of chicken powder, 1g of monosodium glutamate, 2g of rock sugar, 1g of soy sauce and 5g of salad oil.

Production: 1. Wash pig's head and ox's bone, put them in boiling water for 1 minutes, take them out and put them in a stainless steel bucket, add 15 kilograms of clear water and boil them with low fire for 5 hours, then filter to keep soup. 2. Add salad oil into the pot, stir-fry Tsaoko, Cinnamomum cassia, Glycyrrhiza uralensis Fisch, Illicium verum, Citronella, Amomum villosum, Foeniculum vulgare L., Flos Caryophylli, Folium Zanthoxyli, Pericarpium Citri Tangerinae, Yangjiang Douchi and dried Chili with low fire for 15 minutes, take out the spices, and use gauze.