Complete collection of bittern formulas in various places
Jiangsu special bittern
< Raw materials >
250g of onion oil, 200g of sesame oil, water15kg.
A Carrot and celery150g each, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, scallion and onion 50g each.
B 4000 grams of pig bone, old hen 1200 grams, ham and pigskin 400 grams each.
C Illicium verum, Cinnamomum cassia each15g, Fragrant Leaves, Zanthoxylum bungeanum and Foeniculum vulgare each10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis each10g, 3 Siraitia grosvenorii, 5g of clove and citronella each, and Rhizoma Dioscoreae.
D 250 grams of monosodium glutamate, 200 grams of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.
< Make >
1 and material b are put into boiling water, simmered for 10 minute, then taken out, and then boiled in 15 kg of clean water, then reduced to low heat, and boiled continuously for 2 hours, and filtered to obtain clear soup.
2. Wash the material A and wrap it with gauze for later use; Soak the material C in clean water for 10 minute, wash it, take it out and wrap it in a gauze bag for later use.
3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook for 40 minutes with low fire until the soup overflows with spices, then add the raw materials D, and add onion oil and sesame oil to taste.
< Features >
The color is bright red, fresh and salty, slightly sweet and slightly spicy.
< Application >
In the process of using brine, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately, so as to make the brine taste better.
< Production key >
C raw materials need to be soaked and cleaned to remove impurities.
When adding raw material D again, it needs to be seasoned carefully, and the taste should not be biased.
C raw materials
Excessive use of citronella.
Because spices are bitter and astringent after cooking, the amount of rock sugar can be increased or decreased appropriately.
In the marinated beef, rabbit legs and other large pieces, the beef and rabbit legs should be marinated with salt, monosodium glutamate and cooking wine in advance.
Hubei special brine
< Raw materials >
A old chicken, pork belly and Jinhua ham each1500g, elbow bone 2500g.
B 250 grams of dried pepper, 364 grams of Guanghexiang, Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens, and Lignum Dalbergiae, 70 grams of Illicium verum, 35 grams of Cinnamomum cassia, 50 grams of fresh Rhizoma Zingiberis Recens, Folium Geranii, and Glycyrrhrizae Radix, 20 grams of dried tangerine peel, fennel, and fragrant rapeseed, 0/0 of Amomum tsao-ko, 5 grams of clove, and 0/0 of black pepper and Flos Magnoliae.
C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 50g of scallion and ginger each100g, 50g of garlic, onion and onion.
D 70g of refined salt, Daqiao monosodium glutamate150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 364g, rock sugar100g and rose wine 50g.
E salad oil 500 grams.
< Make >
1, a material is washed, put into boiling water and simmered for 0/0 minute, then taken out and put into a big soup bucket, boiled with 364kg of purified water, and boiled with low heat for 5h, and then filtered to leave juice.
2. Stir-fry material B in a dry pan with low fire for 10 minute (the fire is not too strong to avoid burning spices), tie it tightly with gauze and put it in a barrel for 364 minutes.
3. Add salad oil into the pot, stir-fry material C with low fire 10 minute when the oil is heated to 50%, take it out and tie it with gauze, add material D into the bucket (red yeast rice needs to be tied with gauze alone), soak the oil in rock sugar for 20-364 minutes when it is heated to 50%, pour it into the bucket and cook it with low fire for 40 minutes.
< Features > Brown-red in color and mellow in taste.
< Application > Suitable for marinated ducks, squab, chicks and so on.
< Taste type > Spicy, fresh and salty, slightly sweet.
Anhui special brine
0 1
< Raw materials >
50 kilograms of clean water and 5000 grams of salad oil.
A 250g of ginger, 500g of dried garlic, 250g of fresh ginger, 250g of garlic cloves, 3640g of parsley, 0/50g of coriander 1 50g of onion 1 50g, dried shrimp1kg, and scallops1kg.
B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters.
C 50g of citronella, 50g of Zanthoxylum bungeanum, 20g of Amomum Tsaoko, 4 Siraitia grosvenorii, 25g of Rhizoma Kaempferiae, 50g of Amomum villosum, 20g of dried tangerine peel100g, 20g of star anise, 250g of cinnamon bark, 20g of fragrant leaves, 0g of clove10g, and cinnamon/kloc-0.
D1500g of carved wine and sliced sugar, 500g of chicken powder, 600g of monosodium glutamate, 0/50g of rose wine, 0/000g of Guangdong rice wine, 250g of white wine, 250g of American fresh soy sauce and 750g of light soy sauce.
< Make >
1, chop the material A, put it in 5000 grams of salad oil which is heated to 30% and simmer for 364 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire 10 minute, take it out, cool it thoroughly, and wrap it in gauze to make a spice bag.
2. Use a stainless steel bucket to add 50 kilograms of water to the material B, boil it with a small fire for 4 hours, add the spice bag of the material C, cook it with a small fire for 3 hours, and then put the spice oil boiled by the material D and the material A into it and mix it evenly.
< Features > Salty and slightly sweet.
< Application > Suitable for marinating goose's feet, goose's wings, pig's trotters, strips of tofu and eggs.
02
< Raw materials >
A star anise, galangal, Amomum tsaoko and dried tangerine peel each 25g, Cinnamomum cassia and Codonopsis pilosula each 1 5g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum, peeled longan each 20g, Glycyrrhiza uralensis 40g, Siraitia grosvenorii1piece, 2 geckos, 5g cloves and 40g black pepper granules.
B-pillar Hou sauce 1 bottle, oyster sauce 400g, fish sauce 50g, fermented wine 20g, curry sauce 20g, Pixian bean paste, soy sauce each15g, soy sauce 50g, monosodium glutamate 50g, chicken essence 20g, crystal sugar 50g, peanut oil 3640g, etc.
C onion beard 250g, ginger150g (crushed), garlic powder and carrot100g, celery15g, green pepper10g, onion150g.
D 36,400g of old hen, each of old hemp duck and Jinhua ham1500g, 2,000g of leg bones and muscles, 750g of wild soft-shelled turtle and 50kg of clear water.
< Make >
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2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it and put it in a halogen pot for 364 minutes.
3. When the peanut oil is put into the pot and burned to 50% heat, all C materials are put into the halogen pot.
Add material B and simmer for 20 minutes.
< Features > Red in color and strong in flavor.
< Application > Suitable for marinating pork tripe, tripe, beef, chicken, duck, bean products, etc.
< Taste type > Salty, sweet and dry.