Many people think that Sichuan brine are mainly hemp and spicy, in fact, this is only a part of the Sichuan brine, Sichuan brine in accordance with the local people's saying is actually five flavor-based, spicy just accounted for a small portion of the five spices said here is not the five spices, but a general term for spices. Sichuan marinade is very popular in the culinary world of taste unique: spicy with hemp, hemp with incense, aroma into the bone, which is the unique flavor of Sichuan marinade. The marinade has a beautiful color, aromatic smell, mellow and fresh after eating, aftertaste, Sichuan marinade is also commonly used in the country.
Sichuan brine production method
Medicinal formula: star anise 80g, cinnamon 30g, 20g of allspice, 40g of black pepper, 6g of wood, 30g of lingzhi, 25g of cloves, 15g of cardamom, 25g of Angelica dahurica, 10g of nutmeg, 15g of fruits of the grass, 40g of cinnamon. 10g of sand nuts, 25g of cumin, 30g of cumin, 35g of ginger, 6g of cardamom, Red nutmeg 6g, dried pine 6g, dried lemongrass 50g, licorice 6g.
Other materials: 50 pounds of water, 300g of peppercorns, 300g of dried chili peppers, 100g of finger peppercorns (added according to taste), 200g of scallions, 500g of sliced ginger, 200 shallots, 200g of cilantro, an old hen, 2000g of pork cartilage bones, 500g of lard, cooking oil, salt 600g, 200g of monosodium glutamate, 250g of chicken essence, 1000g of soy sauce, dark soy sauce (depending on the color), 2000g of rock sugar, white wine.
"" production steps
1. old hen open side, pig bone cut into large pieces, and then cold water blanching pot, blanching process kind of add a little white wine to deodorize, blanch cooked and fished out clean and spare.
2. Stainless steel bucket add 50 pounds of water, the old hen, pork barrel bone, lard, boil over high heat and then skimmed off the foam, and then add the recipe for herbs boiled over high heat, turn to a small fire full of simmering for 5 hours.
3. the rest of the ingredients with oil burst, start the pot to burn oil pot about 700g of cooking oil, and then the oil temperature burned to fifty percent hot add onions, ginger, scallions, parsley, finger day pepper into the pot slowly burst, until these ingredients slightly fried dry when poured into the peppercorns, dry chili pepper (pay attention to these two kinds of because there is no water easy to fry, the oil temperature can not be high, the time can not be long), turning a few times and then Pour all these ingredients together into the brine together to simmer. This step can be spicy flavor to stimulate.
4. fried sugar color - fried sugar color can make the brine out of the dish more glossy good-looking, first of all, start the pot of boiling oil, the pot to stay a little bit of the bottom of the oil, and then poured into the rock sugar (add the amount of rock sugar can be added according to their own use, you can also stir fry more than one point, do not use up to put in the refrigerator and save for the next time to use), the pot of rock sugar in the middle of the heat Slowly heat the pot to melt, after melting the fire to the minimum slowly stir fry, stir fry until the color of the sugar presents a deep red and then pour in the right amount of boiling water and stir well, the sugar color that is finished. Note: add must be boiling water, add cold water will fry the pan, this step should be carefully made to prevent scalding, sugar color do not fry the old (color not too dark), the old will be bitter.
5. After 5 hours of simmering brine has become fragrant, this time to add seasonings: salt, monosodium glutamate (MSG), chicken essence, soy sauce, white wine a little for seasoning. Then add soy sauce, sugar color two with to adjust the color of the brine, add how much can be added according to their own need for color discretion.
6. All seasonings added, cook on low heat for 10 minutes can be completed, and finally all the residue in the pot can be fished out, Sichuan marinade is so finished.
The custody and use of brine
1. Before brining must first blanch the meat with blood treatment, which can reduce the fishy taste, so that brine out of the dishes taste better, but also to reduce the risk of brine flavor.
2. A pot of brine with the longer the better, so that the flavor of the brine will be more fragrant, in the brine flavor heavy meat: such as beef, lamb, etc., to separate brine to brine in order to ensure that the flavor of the dishes.
3. Before using the brine to check the brine color, aroma, flavor is enough, which is not enough to add.
4. After using the brine, be sure to fish out the residue in the brine to avoid brine flavor.
5. The brine must be boiled and kept in a ventilated place to avoid touching the raw water, and the lid should be half-open and not sealed. The lid should be half-open and not sealed. Recess storage: boil it once in 1~2 days in summer, once in 2~3 days in winter, and once in 15 days in frozen storage.