The dishes made by using the oil brine method have the characteristics of bright red color, rich fragrance, tenderness and oiliness. In addition, the cooking time of the oil brine method is shorter, and it can be braised and sold immediately. Therefore, this method is currently used by many companies.

Adopted by cooked food companies.

The famous cooked food brand Laimei Nuke uses oil brine.

Below, we will give a brief introduction to the oil brine method for your reference.

?1. Raw materials: {? 100 grams of dried chili pepper? 10 grams of Sichuan peppercorns? 50 grams of ginger.

100 grams of green onions? 30 grams of star anise? 10 grams of sannai? 10 grams of cinnamon? 10 grams of cumin? 10 grams of grass fruit? 5 grams of cloves? 10 grams of amomum villosum? 5 grams of grass cardamom? 5 grams of braised grass? 150 grams of rock sugar?

Add 50 grams of refined salt and appropriate amounts of chicken essence, 5000 grams of fresh soup, and 3000 grams of mixed oil (1500 grams of cooked vegetable oil and 1500 grams of refined oil). 2. Preparation method: Remove the stems and seeds of dried chili peppers and cut them into sections; ginger

Wash and break them; wash the green onions and cut them into sections; break and remove the seeds from the grass fruits; then put the star anise, cinnamon, grass fruits, cloves, Amomum villosum, and strawberries into a basin, soak them in water for 10 hours, and remove

Drain the water; stir-fry the rock sugar until it turns into sugar color; add the fresh soup to the brine pot, bring to a boil and set aside. ? 2. Pour 1000 grams of mixed oil into the wok over low heat until it is 20 to 30% hot, and soak it well.

Put the spices into the pot together with cumin, sannai, cardamom, etc., and fry for about 30 minutes. When the aroma becomes fragrant, remove the pot and pour it into the boiling brine pot. 3. Put the pot back on the heat and pour in the remaining mixed oil.

Heat until 40% to 50% hot. Add ginger and green onion segments and saute until fragrant. Then add dried chili knots and Sichuan peppercorns. Reduce heat and fry until the oil is bright red in color and has a spicy flavor. Remove from the pot and pour into the brine pot.

Medium. ?Add refined salt, dark soy sauce, chicken essence and sugar color into the brine pot, then use low heat to keep the marinade in the pot boiling but not boiling, and simmer for about 4 hours to prepare the oil brine.

Matters needing attention: Before preparation, all kinds of large pieces of spices should be soaked in water. This can remove some of the bitterness in the spices and some undesirable pigments contained in the spices themselves, so as to ensure the freshness and color of the oil marinade.

Because the aroma of the grass fruit is mostly in its shell, its seeds can be removed before use. The spices and dried chilies should be fried in separate pots. The reason is: only use a lower oil temperature when frying the spices.

Its spicy ingredients slowly dissolve), so that the ideal effect can be achieved; when frying dried chili peppers, a slightly higher oil temperature should be used, because this will make the oil red in color and have a prominent spicy aroma. The oil should be cooked.

Mix half and half of vegetable oil and refined oil, because cooked vegetable oil is darker in color but has stronger adhesion; on the contrary, refined oil is lighter in color and weaker in adhesion, so the two can complement each other to make the oil brine better.

The color and adhesion are the best. 4. Avoid using animal fats when preparing oil brine, because animal fats will condense on the surface of the finished product, affecting the appearance of the finished dish, and it is also prone to grease leakage.

Oxidative rancidity will cause the oil-braised marinade to deteriorate. 5. The amount of dark soy sauce added during preparation should only be used as an auxiliary coloring. If too much dark soy sauce is added, the marinade will turn black, which will ultimately affect the marinated vegetables.

The quality of the product. Here are the relevant precautions for cooking dishes with oil brine: Oil brine is mainly used to brine duck tongue, chicken, kidney, quail, duck heart, wing tips, duck head, duck neck, duck feet and other raw materials.

, avoid marinating raw materials with high oil content and strong fishy smell, because once the fishy smell and oil of these raw materials are mixed into the marinade, it will be difficult to remove and separate, which will affect the quality of the marinade and ultimately affect the flavor characteristics of the marinated dishes.

. When braised dishes, it is best to cover the stew pot with a piece of gauze, and tie the edge of the gauze around the ears of the pot to form a net pocket in the pot.

When the marinated raw materials are put in, the gauze will naturally fall and be submerged in the marinade. This will prevent the marinated raw materials from sticking to the bottom of the pot and not mixing with the spices. There is no worry about burning the pot and it is easy to fish out.

The oil brine method generally takes a faster time to cook, so do not brine too many raw materials at one time. It is appropriate to brine about 3,000 grams of raw materials per pot.

And it is best to braise it and sell it now to ensure the freshness and tenderness of the finished dish.

After the dishes are braised, they should be taken out of the braised pot in time.

If it cannot be sold immediately after being fished out, it can be soaked in brine oil and then fished out when it is time to sell.

This will help maintain the freshness and oiliness of the dishes, and at the same time prevent the dishes from drying out, discoloring, becoming hard and chewy due to being left for a long time.