Brine soup method: six anise, licorice 25 grams, grass berries, cloves, ginger, Chen Pi 5 grams each. Into a small cloth bag, into the wok, add ginger (pat crack, fried through) 50 grams, 2500 grams of water to cook for half an hour, and then add 1000 grams of soy sauce, 250 grams of soy sauce, 200 grams of sugar, 150 grams of rosé to cook the Buddha, that is, into. If you can not buy all the spices, you can cut down, but never missing star anise.
Five spice marinade practice: a bowl of water with 5 pieces of ginger, 3 star anise, 20 peppercorns, 6 cloves, with a slight fire to the remaining half a bowl of water to the residue, add 3 tablespoons of oil, a tablespoon of sugar, cooking wine, chicken essence, sesame oil, a small amount of boiling will be completed.
The marinade is made with black beans, star anise, cinnamon, licorice, grass nuts, cumin and other spices in a pot, add pork, pork bones, beef, water, etc., and add a variety of ingredients, such as three-flower wine, rooibos, etc., and carefully simmer it first over a high flame, and then over a low flame.
This is a more convenient method, and there are more troublesome methods are as follows:
Liu Chef brine
Raw materials: A. 50 grams of star anise, 50 grams of nutmeg, 50 grams of licorice, 50 grams of ginger, 15 grams of peppercorns, 10 grams of fennel, lemongrass 25 grams of white pepper 10 grams of fennel, grasshopper 8, nutmeg 6, nutmeg 6, 20 pieces of incense, clove 10 grams, 3 Luo Han Guo, 2 mealybugs, 50 grams of coriander seeds, 10 grams of Angelica dahurica, 10 grams of Cortex Eucommiae, 10 grams of ginger, 10 grams of ginger, 10 grams of sand nuts, 10 grams of cinnamon. B. 3000 grams of hen, 3000 grams of Jinhua ham, 250 grams of dried scallops, 10 jin of loin meat, 10 jin of pork ribs, 60 jin of water. D. 750 grams of onion, 400 grams of ginger, 150 grams of garlic, 15 grams of salad oil, 1500 grams of oil. E. 1500 grams of salad oil. F. 800 grams of Guangzhou rice wine, 1,000 grams of Huadiao wine, 1,000 grams of rock sugar, 1500 grams of Haitian Gold Standard Soy Sauce, 170 grams of Meijifang Soy Sauce, 300 grams of fish sauce, 500 grams of dark soy sauce, 250 grams of oyster sauce, 150 grams of monosodium glutamate, 250 grams of salt, 150 grams of chicken powder.
Production: 1, A material with gauze wrapped pot, into the boiling water over high heat to cook 10 minutes to fish out and spare; B material in addition to dried shellfish, the rest of the raw materials are put into the boiling water over high heat to cook for 20 minutes to fish out of the wash and standby. 2, will be put into a stainless steel barrel, into the boiled water after the B material, dried shellfish, boiled over low heat for 12 hours, will be taken out of the B material, put the original broth filtered into the stainless steel barrel again, add the A material to boil 2 hours. The first thing you need to do is to put the ingredients into a stainless-steel bucket, add the A mixture into the bucket and boil for 2 hours, add the F mixture and cook for 30 minutes over low heat. 3. Wash the D mixture and cut it into thick slices, put it into the 60% hot salad oil and deep-fry it over low heat for 5 minutes until it smells good, then take out the D mixture and pour the salad oil into the soup and mix it up well.
Features: salty and slightly sweet taste, bright red color.
Scope of application: it can be used to brine beef offal, pig offal, beef, hare and so on.
Wang Chef Marinade
Raw materials: A. 50 grams of star anise, 20 grams of peppercorns, 30 grams of allspice, 25 grams of orange peel, 30 grams of fruits of the grass, 10 grams of cloves, 15 grams of licorice, 3 Luo Han Guo, 25 grams of ginger, 25 grams of nutmeg, 25 grams of nutmeg. B. 200g of green onion, 300g of ginger, 300g of garlic clove, 250g of onion, 250g of carrot, 200g of celery, 150g of green bell pepper, 100g of red bell pepper, 600g of whole cilantro, 25g of dried chili pepper. C. 1,000g of icing sugar, 500g of white soya sauce, 150g of fish sauce, 150g of Shanxi vinegar, 2,000g of light soy sauce of Lee Kum Kee, 250g of Gui Hua Mou Kou Kou juice. Kamehameha Soy Sauce 300g, Hua Diao Wine 500g, Rose Dew Wine 150g, Straw Mushroom Soy Sauce 100g, Fine Salt 400g, Monosodium Glutamate 300g, Chicken Powder 250g.
D. 5,000 grams of pork big bone, 1,500 grams of old pork elbow, 2,000 grams of old hen, 4,500 grams of old duck. E. 2 packets, 2,000 grams of salad oil.
Production: 1, the A material package into the package kind of spare; B material of all the raw materials of half of the package into the package (dried chili pepper wire all) spare. 2, the soup barrel with 50 pounds of water, put the D material to cook on high heat for 30 minutes to low heat, simmer to the soup barrel soup left 1/3, all the raw materials out of the soup, soup with a fine funnel net filtration. 3, the soup barrel with 50 kg of water, put D material cooked 30 minutes to low heat, simmer to the soup barrel soup left 1/3, all the ingredients, soup with a fine funnel net filtration. Salvage the soup oil standby. 3, salad oil into the frying pan burned to 30% hot, the remaining ingredients in the B material into a small fire stir fry for 10 minutes to the end of the aroma when the raw materials into the material oil, the material oil, two packaged packets of material, C material together into the soup barrel simmering for 30 minutes after the marinade ingredients.
Features: bright red color, mellow taste.
Scope of application: pigeon, pig ears, goose palms, pork belly, tripe, eggs, tofu and so on.
Gu Kitchen Marinade
Raw materials: A. 20 grams of nutmeg, 20 grams of nutmeg, 5 grams of cloves, 35 grams of cumin, 5 grams of Angelica dahurica, 30 grams of ginger, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (ripe fresh hawthorn slices dried), 35 grams of leaves, 10 grams of licorice, 25 grams of fruits, 15 grams of peel, 150 grams of red currant rice B. 200 grams of soy sauce, 50 grams of Nestlé Métis. B. 200 grams of soy sauce, Nestlé Meiji fresh soy sauce 50 grams, 200 grams of oyster sauce, 1500 grams of rock sugar, 750 grams of salt, 350 grams of monosodium glutamate, 500 grams of cooking wine. C. 1500 grams of chicken bones, 1500 grams of pork bones, 25 pounds of water. D. 150 grams of ginger, 100 grams of green onions, parsley, parsley, green peppers, onions, each 50 grams. E. 100 grams of salad oil.
Production: 1, the pot into the salad oil, burned seventy percent of the heat into the D material stir-fried over low heat for 30 minutes until fragrant, into the C material boiled over high heat and then simmered over low heat for 20 minutes, take out the D material. 2, will be made of A material with gauze package, put into the soup after the simmering of the step after the soup simmered over low heat for another 2 hours, with a strainer to fish out the material packet, the chicken bones, the big bone of the pig, put into the B material seasoning into it.
Features: red color, salty and slightly sweet taste.
Scope of application: can be used to brine duck head, duck neck, pig's feet, pork belly, pigeon, rabbit head and so on.
Lee Chef brine
Raw materials: A. 15 pounds of soup bone, 10 pounds of ham bone, 5 pounds of pig's claws, 3 pounds of chicken claws, 3 old hen, 3 pounds of phoenix claw, 3 pounds of meat, (120 pounds of water) hanging soup can be put in the Chenpi 50 grams of shredded B. Dried scallops, shrimp 1,000 grams each. C. 185 grams of star anise, 185 grams of apples, 100 grams of peppercorns, cumin 40 grams of cinnamon 150 grams, ginger 150 grams of salt, slightly sweet. 185 grams, 150 grams of ginger, 120 grams of white pepper, 80 grams of licorice, 135 grams of tangerine peel, 2 Luo Han Guo, 60 grams of cloves, 60 grams of Angelica sinensis, 40 grams of allspice, 500 grams of ginger D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 pounds of rock sugar, 1,000 grams of Rose Dew Wine, 2,000 grams of monosodium glutamate (MSG), 5,000 grams of salt, 2,000 grams of chicken broth and 500 grams of Guangdong rice wine.
E. ① garlic oil: 2 pounds of green onions, 3 pounds of garlic, 1 pound of sliced onions. ② vegetable package: scallions, ginger, celery, carrots, onions, southern ginger slices.
Production: A hanging soup for two days, fished out into the soup, put B and C in a small fire simmering flavor, will D seasoning, put E (1) (2) that is good
Production: can not be brined soybean products and fishy things such as intestines, brine tofu, you can set up another brine bucket (such as white brine or separate brine) often cleaned up to do the lack of taste and flavor, lack of oil can be added to the garlic oil.
Zhang Chef brine
Soup: 2 old hen (weighing about 3000 grams), 1 old duck (weighing about 2000 grams), 1 pork elbow (weighing about 1500 kilograms), beef bones (weighing about 2000 grams), mealybugs 4, 1000 grams of pork.
Spices: taro 100 grams, 50 grams of vanilla, 50 grams of betel nut, 50 grams of Wicker, 50 grams of strawberry, 75 grams of star anise, 30 grams of peppercorns, 150 grams of cinnamon, 50 grams of grass nutmeg, 10 grams of cloves, 50 grams of ginger, 50 grams of nutmeg, 30 grams of Angelica dahuricae, 75 grams of cumin, 30 grams of allspice, 30 grams of osmanthus, 300 grams of branches put alone.
Raw materials: 1000 grams of green onions, 500 grams of ginger, 400 grams of cilantro, 500 grams of celery, peeled fresh ginger 1500 grams, 500 grams of carrots, 500 grams of dry onions, 300 grams of onions, 1000 grams of garlic cloves, 30 grams of each of the green and red pepper.
Seasoning: 500 grams of South Milk Juice, 1000 grams of Thai Fish Sauce, 2500 grams of Lee Kum Kee Soy Sauce, 600 grams of Lee Kum Kee Oyster Sauce, 480 grams of Lee Kum Kee Seafood Sauce, 500 grams of Rose Wine, 2000 grams of Fragrant Oil, 500 grams of Salad Oil, 2250 grams of Shaoxing Yellow Wine, 500 grams of Cantonese Rice Wine, 500 grams of Flower Carving Wine, 500 grams of Apple Cider Vinegar, 2500 grams of Rock Sugar, salt. 1000g.
Production: 1, the old hen, duck, elbow, pork, beef bones with 25 kg of water boiled over high heat and then cooked over low heat to 5 hours into the broth, fish out the raw materials into the green onions, ginger, parsley, celery, fresh ginger, mealybugs; another pot of south milk juice, oyster sauce, seafood sauce stir-fried over low heat for 10 minutes, poured into the soup barrel to cook the flavor and fish out of the onions, ginger and juice filtered through a fine cloth. 2, branch branch cleaned, put a separate package; the rest of the spices. Put a separate package; the rest of the spices into the boiling water for 5 minutes over high heat, remove the water to wash, put into a dry pot to dry water, with the package into the soup bucket, and then put into the soy sauce, rock sugar, fish sauce, yellow wine, Huadiao wine, Rose Dew Wine. 3, the pot into the sesame oil, salad oil, burned to 60% of the heat into the carrots, fresh ginger, cilantro, garlic cloves, onions, dry onions to make the material oil and then cooled to put into the marinade bucket. 4, The green and red pepper, garlic cut into small particles, soak in water for 2 minutes, squeeze out the water into a container into the apple cider vinegar, rose wine, rock sugar, a little some cold boiled, made of marinade with the finished product on the table.
White brine
Raw materials: A 25,000 grams of water, 5,000 grams of pork vertebrae, 2,000 grams of hen, 5,000 grams of bone, B licorice 35 grams, 10 grams of leaves, 20 grams of cinnamon, grass 6.5 grams of fruits, 10 grams of pericarp, 10 grams of ginger slices, 5 grams of spices, 5 grams of peppercorns, 15 grams of white pepper. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of scallop
Production: pig vertebrae, old hen, stick bone together into a pot of cold water, boiling skimmed floating. Fish out into a stainless steel bucket, add water and boil over high heat, change to low heat and cook for 3 hours, fish out the raw materials, leaving the soup. 2) B material wrapped in gauze, put into a clean water basin and wash, boil the pot, add the C material to boil the pot into.
Features: light yellow color, salty and slightly sweet taste.
Application: suitable for brining pigeon, intestinal head, phoenix claw, chicken elbow bone