Ingredients: 250 grams of scallion oil, 200 grams of sesame oil, 15 kilograms of water. A: 150 grams each of carrots and celery, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of coriander, and 50 grams each of green chili peppers, ginger, green onions, and onions. B: 4000 grams of pork ribs, 1200 grams of old hen, 400 grams each of ham and pig skin. C: 15 grams each of star anise and cinnamon, 10 grams each of bay leaves, peppercorns, and fennel, 20 grams each of tangerine peel, grass fruit, galangal, and nutmeg, 10 grams each of cardamom and long pepper, 3 monk fruit, each of cloves and lemongrass 5 grams, 8 grams each of kaempferol and amomum villosum. D: 250 grams of MSG, 200 grams each of Hainan Tianchuangwang, salt, rock sugar, Huadiao wine and fish sauce.
Preparation: 1. Put ingredient B into boiling water and simmer over high heat for 10 minutes, take it out, then add 15 kilograms of clean water and bring to a boil over high heat, then reduce the heat to low, and continue to cook for 2 hours, filter out the clear soup. 2. Wash ingredient A and wrap it with gauze for later use; soak ingredient C in clean water for 10 minutes, wash, take it out and wrap it in a gauze bag for later use. 3. Put the wrapped ingredients A and C into the cooked clear soup and bring to a boil over high heat. Switch to low heat and simmer for 40 minutes until the aroma of spices comes out of the soup. Then add ingredient D and add scallion oil and sesame oil to taste. That’s it.
Features: bright red color, fresh, salty, slightly sweet and slightly spicy flavor.
Application: During the use of brine, chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be braised alternately to make the brine taste better.
Key to production: Raw material C needs to be soaked and cleaned to remove impurities. When adding ingredient D, seasoning needs to be careful, the taste cannot be biased, and too much lemongrass cannot be used in ingredient C.
Since the spices have a bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. When marinating large items such as beef and rabbit legs, the beef and rabbit legs should be marinated in salt, monosodium glutamate, and cooking wine in advance.
Produced by Zhao Jing, Wuhan, Hubei Province
Taste type: spicy, salty, slightly sweet.
Ingredients: 1500g each of A old chicken, pork belly, Jinhua ham, 2500g elbow bone. B 250 grams of dried pepper, 30 grams each of Patchouli, Angelica dahurica, Shajiang, and Aromatic Wood, 70 grams of star anise, 35 grams of cinnamon, 50 grams each of fresh galangal, bay leaves, and licorice, tangerine peel, cumin, and coriander seeds 20 grams each, 10 grass fruits, 5 grams of cloves, 10 grams each of black peppercorns and magnolia, 2 Luo Han Guo, and 4 grams of lemongrass. C. 2 bottles of Lee Kum Kee Doubanjiang, 2 bottles of Hunan Hot Girl, 500 grams of Caishen oyster sauce, 100 grams each of green onions and ginger, 50 grams each of garlic, onions, and onions. D refined salt 70g, Daqiao MSG 150g, Maggi chicken powder 200g, Lee Kum Kee light soy sauce 500g, Maggi fresh soy sauce 550g, Shaoxing Huadiao wine 600g, red yeast rice 30g, rock sugar 100g, rose wine 50g . E salad oil 500 grams.
Preparation: 1. Wash ingredient A, put it into boiling water and simmer over high heat for 10 minutes. Take it out and put it in a large soup bucket, add 30 kilograms of clean water and bring to a boil over high heat. Reduce to low heat and simmer for 5 hours, then filter out the residue. juice. 2. Put ingredient B into a dry pot and stir-fry over low heat for 10 minutes (the heat should not be too high to avoid burning the spices), tie it tightly with gauze, put it in a bucket and simmer over low heat for 30 minutes. 3. Put salad oil in the pot, when it is 50% hot, add ingredient C and stir-fry over low heat for 10 minutes, take it out and tie it tightly with gauze, put it in a bucket and add ingredient D (red yeast rice needs to be tied with gauze separately). When the oil is heated to 50%, add rock sugar and fry for 20-30 minutes until it turns into sugar color. Pour it into a bucket and simmer over low heat for 40 minutes.
Features: Brown-red color, mellow taste.
Application: Suitable for braised duck, squab, chicks, etc.
Production/Anhui Xuancheng Cao Feibao
Materials: 50 kilograms of water, 5000 grams of salad oil. A 250 grams of ginger, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, 150 grams of coriander, 150 grams of onions, 1 pound of dried shrimp, 1 pound of scallops, 2 pieces of earth fish, fragrant Leaves 15 grams. B: 2 old hens, 6 pounds of ham, 6 pounds of soup bones, and 5 pig trotters. C 50 grams of lemongrass, 50 grams of pepper, 20 grams of grass fruit, 4 mangosteen, 25 grams of kaempferol, 50 grams of white cardamom, 20 grams of amomum villosum, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of bay leaves, 10 grams of cloves, 15 grams of cinnamon, 20 grams of peach, 2 pairs of geckos. D. 1500g each of Huadiao wine and sugar, 500g chicken powder, 600g MSG, 150g rose wine, 1000g Guangdong rice wine, 250g white wine, 250g Maggi soy sauce, 750g light soy sauce.
Preparation: 1. Chop ingredient A and add 5000 grams of salad oil that has been heated to 30% heat and simmer over medium-low heat for 30 minutes to form spice oil. Take the oil and set aside; put ingredient C into a dry pot and stir-fry over medium-low heat. Take it out for 10 minutes, let it cool completely, and wrap it in gauze to make a spice bag. 2. Use a stainless steel bucket to add ingredient B to 50 kilograms of water and bring to a boil over high heat. Then simmer over low heat for 4 hours. Add ingredient C spice bag and simmer over low heat for 3 hours. Add the spice oil made from ingredients D and A and mix thoroughly. Serve.
Features: salty and slightly sweet.
Application: Suitable for marinating goose feet, goose wings, pig trotters, strips of tofu and eggs.
Production/Shandong Heze Chen Fusheng
Seafood brine
Ingredients: 5 grams each of grass fruit, pepper, dried chili, angelica root, licorice, and fennel each 3 grams, 4 grams of white cardamom, 10 grams of bay leaves, 8 grams of star anise, 2 grams of cinnamon, 50 grams each of carrots, refined salt, celery segments, coriander segments, green and red peppers, Cantonese rice wine, 20 grams each of ginger and green onion, Wei Da 100 grams of American soy sauce, 10 grams each of shrimp oil and rock sugar, 75 grams of seafood light soy sauce, 25 grams of Thai fish sauce, 3 grams of Kojia marinade, 15 grams of fragrant fermented marinade, 5 grams of chicken juice, and 20 grams of super soup.
Preparation: 1. Wash and dry the grass fruit, angelica root, white cardamom, bay leaves, cumin, pepper, star anise, licorice, cinnamon and dried chili pepper, and wrap them in gauze to form a spice bag. 2. Celery segments, green and red peppers (remove stems and seeds and slice into slices), ginger (beat into pieces), green onions (beat into loose pieces), and carrot slices are all set aside. 3. Put 20 kilograms of water into the soup pot, add the ingredients package, refined salt, rock sugar, Vida soy sauce, shrimp oil, seafood light soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia brine, Xiangjia brine, chicken juice, and celery Bring the segments, coriander segments, green and red peppers, ginger, green onions and carrots to a boil over high heat, cover and simmer over low heat for half an hour, let cool and then filter.
Features: Brown-red color, salty, slightly sweet and slightly spicy.
Application: Suitable for marinating seafood molluscs and shells, such as fresh squid, mantis shrimp, shrimp, conch, snail, sea melon seeds, clams, and crab.
Notes: 1. When cultivating seafood brine, the ingredients must be complete, otherwise it will be difficult to form the unique flavor of the brine. The proportion of spices can be slightly increased or decreased according to the taste of the diners. The raw materials of the brine are seafood, and the seafood is Light is the main ingredient, so the proportion of spices must be consistent to avoid being too strong or too light. 2. The time for marinating seafood raw materials in this brine should not be too long to prevent the seafood from getting old. The method is to preliminarily process the raw materials to remove the internal organs and sediment, boil them, and then put them into the brine pot and heat them. Immediately after boiling, remove the pot from the heat, let cool, soak for about 2 hours, and then remove. 3. This brine is mainly light and fresh. There is no need to add oil during the cooking process, but the dishes should be mixed with an appropriate amount of scallion oil to increase the fragrance and luster of the finished product. 4. Because the fishy smell of seafood is strong, this brine should not be used repeatedly for a long time. After using it twice, it must be replaced with new brine.
Production/Beijing Wangpu
Chaozhou brine
Soup ingredients: 3 old hens, 2 old ducks, 10 pounds of pig knuckles, 10 pounds of boiled vertebrae Jin, 100 Jin of water
Spices: 20 grams of galangal, 50 grams of galangal, 10 grams of nutmeg, 10 grams of white cardamom, 15 grams of bay leaves, 10 grams of fennel, 10 grams of grass fruit, 3 monk fruit , 10 grams of lemongrass, 10 grams of Amomum villosum, 10 grams of Angelica dahurica, 10 grams of cinnamon, 10 grams of cardamom, 3 geckos
Seasoning: 1 bottle of Maggi fresh soy sauce, 1 bottle of fish sauce, Guangdong rice wine 1 bottle of pepper wine, 1 bottle of sweet-scented osmanthus juice, 1 bottle of rice wine, an appropriate amount of rose wine, 50 grams of sugar (or rock sugar), an appropriate amount of chicken powder, an appropriate amount of MSG, an appropriate amount of light soy sauce, and an appropriate amount of oyster sauce.
Cooking wine: coriander, chives, green onions, ginger, onions, celery
Preparation: 1. Put the old duck, old hen, pig knuckles, and pig spine into a cold water pot Bring to a boil over medium-high heat, remove the floating foam, put it into a stainless steel bucket, add water and bring to a boil over high heat, then switch to low heat and cook for 10 hours, remove the raw materials and leave the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and simmer over low heat for 3 hours, take them out. Add seasonings, Cantonese rice wine, rice wine, light soy sauce and other seasonings. Fry coriander, green onions, ginger, celery, bananas, and onions and pour them into a bucket.
Features: Rich fragrance.
Application: Suitable for marinating chicken wings, pork knuckles, pig intestines, goose heads, etc.
Produced by Zheng Tianwei from Huainan, Anhui
Taste type: salty, sweet and dry.
Ingredients: A. 25 grams each of star anise, sand ginger, grass fruit, and tangerine peel, 15 grams each of cinnamon and Codonopsis pilosula, 20 grams each of pepper, thyme, wolfberry, Amomum villosum, and shelled longan, and 40 grams of licorice , 1 monk fruit, 2 geckos, 5 grams of cloves, 40 grams of black peppercorns, 10 bay leaves, 30 grams of American ginseng, 50 grams of red dates, 50 grams of fresh galangal, fennel, galangal, lemongrass, kaempferia, 10 grams each of grass cardamom. 1 bottle of B Zhu Hou Sauce, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of fermented rice, 20 grams of curry paste, 15 grams each of Pixian bean paste and dark soy sauce, 500 grams of light soy sauce, 50 grams of MSG, 20 grams of chicken essence, rock sugar 500g, 300g peanut oil, 75g sesame oil, 5g white wine. C: 250 grams of green onions, 150 grams of ginger (beat into pieces), 100 grams each of garlic powder and carrots, 15 grams of celery, 10 grams each of green and red peppers, and 150 grams of onions. D: 3000 grams of old hen, 1500 grams each of old shelduck and Jinhua ham, 2000 grams of hamstrings and bones, 750 grams of wild turtle, and 50 kilograms of water.
Preparation: 1. Wash ingredients D and put them in slightly boiling water over medium heat for 10 minutes. Take them out, rinse them and control the water. Put them into 50 kilograms of clean water and bring to a boil over high heat to skim off the foam. Turn to medium. After simmering for 10 hours, filter the remaining soup and put it into a brine pot. 2. Wash ingredient A and put it in a boiling water pot for 5 minutes. Take it out and put it into a bag, tie it up and put it in a brine pot and simmer for 30 minutes. 3. Put peanut oil in the pot and heat it until it is 50% hot. Add all ingredients C and pour it into the brine pot. Add ingredient B and cook over low heat for 20 minutes.
Features: red color and strong flavor.
Application: Suitable for marinating pork tripe, tripe, beef, chicken, duck, soy products, etc.
Produced by Sichuan Cao Dunyong
Cao Chu Brine
Taste type: salty, mellow, and rich in spices.
Ingredients: A: 50 kg of water, 1,500 g each of old hen, old duck, and pork belly, 2,000 g pork ribs, and 1,000 g chicken claw bones. B: 100 grams of red yeast rice, 200 grams each of MSG and cooking wine, 500 grams each of crushed rock sugar, Zigong well salt, ginger, and chicken fat. C. 50 grams each of peppercorns and fennel, 30 grams each of star anise, kaempferol, cinnamon, dried ginger, grass fruit, allspice, and bay leaves, 20 grams each of cloves, lingcao, and paicao, and 50 grams each of Amomum villosum, white cardamom, and pepper. gram.
Preparation: 1. Wash ingredient A, put it into boiling water and bring to a boil over high heat. Skim off the scum, take it out and put it into a large soup bucket containing 50 kilograms of water. Boil over high heat before use. Simmer over low heat for 12 hours, filter and remove residue. 2. Boil the crushed rock sugar in ingredient B over low heat until it turns into sugar color. Wrap the red yeast rice in gauze. Cut the old ginger into small pieces. Stir-fry the Zigong well salt over low heat. Then put ingredient B into a large soup bucket to adjust the color. Season. 3. Stir-fry ingredient C over low heat until fragrant, take out the pan, crush it with a crusher, put it into a cloth bag and tie it tightly, put it into a large soup bucket, and simmer over low heat for 8 hours.
Features: Reddish color and outstanding fragrance.