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 Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Ginger, Onion, soy sauce, and crystal sugar, which can be boiled for several hours. Many restaurants reuse salt water because they think the longer it is cooked, the more delicious it will be. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be used for cooking. Brine is widely used in the north and south, and the catering industry is often distinguished by red and white brine, which is called sauce cooked food. Brine has its own unique flavor.
1. Several methods of making brine: 1. Ingredients: 3/4 cup Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon. Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil, and simmer 1.5 to 2 hours. 2. Ingredients: star anise (2 capsules), fennel, pepper (2 teaspoons each), licorice (6 tablets), cinnamon (1 tablet), Amomum tsaoko (1 tablet) and dried tangerine peel (1/4 tablets). Practice: Put salt water into a cloth bag and add 12 capsules. 3, materials: pork belly, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii. Practice: add water and boil for one hour. 4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, 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 into a casserole, put it in a slow fire, and cook for about 1 hour. Spices and herbs must always be soaked in the pot. After salt water is made, it is best to use it every other day. 5. Ingredients: pepper100g, star anise150g, cinnamon100g, clove 50g, Redmi 50g, licorice 50g, fat meat 50g, soy sauce150g, fish sauce 50g, crystal sugar. 250g of Jiu Shao: 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 meat, fry lard and discard the residue. Take stainless steel pot, pour12.5kg of clean water,1500g of soy sauce,1500g of soy sauce, 500g of fish sauce,150g of rock sugar and 500g of refined salt, boil over high fire, and add lard, 250g of ginger and 250g of green garlic. The longer the salt water is stored, the more fragrant it will be. Storage method: Boil it once every morning and evening, and usually change the "medicine bag" every 15 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 picked up. Do not mix water to prevent deterioration. 6. Ingredients: old hen, soup bone, longan, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, rapeseed, fennel, tsaoko, licorice and galangal. Practice: (1) Boil thick soup with old chicken, soup bone and longan. (2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, and add 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, fragrant rapeseed, fennel, tsaoko, licorice and clove. (3) Boil the soup and pour in sesame oil. 7. Spices: 60g of star anise, 50g of cinnamon, 45g of hay, 50g of dried tangerine peel, 200g of fresh ginger, 75g of citronella, gecko 1 pair, clove10g, 30g of tsaoko, 35g of fennel, 25g of Chinese prickly ash, 30g of American ginseng, and 30g of American ginseng. Soup: 2 old hens, 1 old crow, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green 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) Marinate the old hen and the old crow [chickens and ducks are used for other purposes], break the bonzi bones, put them into the soup pot together, then add the broken longan and add about 20kg of water: after the fire is boiled, skim the floating foam, boil it into a pot of original soup with medium fire, and take out the old hen, ducks and bonzi bones for later use. (2) Pour the original soup into a bittern, and then pack it with star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, medlar, etc. Put it into a spice bag filled with gauze, put it into a bittern pot, and then add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions. (3) First, clean the raw materials to be pickled, after preliminary treatment, put them into a salt water pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut them into pieces, stir-fry them with melted lard, then pour them into the salt water pot, then put the salt water pot on fire and pickle the raw materials directly in the pot. This recipe is too elaborate and complicated. 8. Raw materials: 400g of dried pepper, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, fennel10g, tsaoko10g, pepper10g, 5g of clove, 8g of Amomum villosum and nutmeg/kloc-0. Cooked red rice with1200g water, and filtered residue to keep juice for later use. (2) Light a clean pot, add oil to heat it to 30%, then stir-fry the dried chili festival, drained spices and onion ginger, add fresh soup and boiled Redmi water, then add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the fragrance and spicy taste overflow, thus obtaining the marinade.
(ii) Preservation of brine 1. After a period of use, brine will leave some residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. 2. After the salt water 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 clear water, and then slowly added to boiled salt water. This is to use protein's adsorption and solidification to adsorb impurities in the brine, thus making the brine clear. If you are picky, you should "clean" the salt water with lean meat. However, it should be noted that the number of times to clean each pot of brine should not be too much, so as not to lose the savory taste of brine. 3. The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of salt water. Otherwise, too much oil will easily deteriorate brine? Caused by oxidative deterioration of fat. 4. When the salt water is not used, it should be boiled and put into an enamel bucket, 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, salt water must be boiled every day and stored in a cold storage if possible. When the salt water is not used for a long time, it should always be taken out of the cold storage and boiled, cooled and then put into storage.
(3) Use of salt water. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will boil directly, which will lead to a sharp decrease in brine, which will lead to the salty taste of dishes. 2, a pot of good brine, should often marinate the animal raw materials with rich 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. Fresh and fragrant pork, chickens, ducks, geese and rabbits should be "launched" with cattle, mutton, fat intestines and other animals with heavy odor, and the raw materials should be separated by brine to ensure the quality of brine and braised dishes. 4. During use, always check the color, fragrance, salinity of salt water and the adequacy of soup. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.