I made five kinds of red halogen. I usually make my own bittern. Catch a dozen or twenty kinds of medicinal materials all the way, and basically know them. When I meet people I don't know, I will catch them and smell them. Pay less attention to taste and more attention to light taste, and you will always get 7788. This time, in order to arrange, I checked the detailed dosage. I really don't have the ability to embroider at ordinary times. I only use my nose and hands to fill the medicine.
I haven't made two kinds of white brine, after all, the refrigerator at home has limited volume. White brine retains the original flavor of the ingredients to the greatest extent. The two kinds of white brine introduced below are my favorites, and I also specially consulted the formula.
I will take the trouble to make my own brine, one is to control the time of marinating and kimchi, and the other is for the sake of that pot gas. As the saying goes, "one heat is better than three delicacies". Just tasting it properly is like a golden breeze and dew party, which is better than those cold dishes. It has been heated for several streets twice.
There are five kinds of red brine: homely, Sichuan spicy, sauce-flavored, Chaozhou and health preserving.
Self-made brine
? Living in Chengdu, you go to liao ribs to buy concentrated marinade, which can be marinated directly after dilution. It tastes good, which is the happiness of Chengdu.
Application mode
? 1. After tearing the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg water and heat it to dilute it into liquid.
? 2. Add food 1.25- 1.5 kg, and the size of food segmentation should be completely submerged in salt water.
? 3. After cooking on low fire, try to make the marinade fresh and suitable, and then take it out of the pot. It is better to pour a little marinade.
Available range
? 1. Pickled livestock, poultry, bean products and eggs.
? 2. The longer the marinade is used, the more fragrant it tastes. Add a bag of concentrated marinade every two times.
? 3. The used marinade can be used for cooking, cooking noodles or seasoning as hot pot soup, which tastes better.
Sauce-flavored brine:
The marinade sauce comes from the north and is used to sauce lamb chops and Capricorn in winter.
With 3000 grams of home-cooked brine as the base soup, 60 grams of warm tonic package, 1000 grams of clear water, 75 grams of soy sauce and 15 grams of sweet noodle sauce can be put in, without spice package. One handle of green onion, 15g ginger and garlic, 5g pepper, and cook for10min to taste.
Sichuan spicy bittern:
Raw materials:
25g of star anise, 0g of cinnamon15g, 20g of fennel, 0g of licorice10g, 0g of Anemarrhena asphodeloides10g, 3g-5g of fermented grains, 0g of Amomum villosum10g, 5g of Amomum villosum, 5g of Amomum tsaoko/kloc.
Vitex negundo120g, Zanthoxylum bungeanum 20g, ginger 50g, garlic 50g, onion150g, Shaoxing wine100g, broken rock sugar150g, monosodium glutamate 20g, refined salt 50g, fresh soup 4000g, fresh soup 4000g, etc.
Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.
Put the crushed rock sugar and refined oil into a pot, stir-fry with low fire until dark red, add 200 grams of boiling water and stir evenly, which will turn into sugar color.
Put the pot on fire, add 4000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.
Sichuan spicy food should be adjusted according to personal taste. I usually use home-cooked brine to add pepper and pepper directly, not too much.
Chaozhou brine:
Raw materials:
Material A: 4000 grams of clean water, 200 grams of soy sauce, soup bone (chicken skeleton or pig bone), 200 grams of southern ginger, 80 grams of citronella, 20 grams of coriander, and star anise 10 gram.
Material b: 600g rock sugar, refined salt 150g, 50g monosodium glutamate, 50g Shaoxing wine 150g, 50g rose wine, oyster sauce 100g, and 30g fish sauce.
Material C: 30g ginger slices, 30g raw onion, 20g coriander, 20g coriander and 20g garlic.
Material d: salad oil 40g.
Production method:
Put material C into salad oil heated to 70%, stir-fry, take out of the pot and put it in a soup bucket. After adding material A, bring to a boil and turn to low heat 1. When the medicinal materials and soup bones are tasty, take out the bones, wrap them in gauze and put them back in the soup bucket. Put material B into a soup bucket and cook for 20 minutes on low heat until the rock sugar and salt are completely melted.
Healthy saline:
Use 4000 grams of Chaozhou brine as the base soup.
Adenophora adenophora and Chinese yam each 30g, Astragalus membranaceus, Codonopsis pilosula, Lycium barbarum and Jujube each 20g, and Angelica sinensis10g, all packed in gauze bags.
Cook on low heat for 30 minutes. Angelica sinensis should not be used more, it will rob the taste. In order to facilitate control, angelica can be soaked in water for one night, and only angelica water can be used.
Two kinds of white bittern are introduced: Guangzhou white cut bittern and Nanjing bittern. If you don't want to bother, buy the finished marinade directly online.
White cut salt water:
Raw materials:
5 grams of star anise, 5 grams of cinnamon, 2 grams of fragrant leaves, 3 grams of fennel, 2 grams of clove, licorice 10 gram, and dried tangerine peel 1 gram.
50g of green onion, Shaoxing wine 100g, 20g of rock sugar, 35g of monosodium glutamate, 40g of ginger and garlic, 4000g of refined salt 100g of fresh soup, 20g of refined oil and gauze bag 1.
Modulation:
Put star anise, cinnamon bark and licorice into a loose gauze bag, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.
Mix 4000 grams of fresh soup with bread and ingredients, add ginger and onion, add refined salt and monosodium glutamate, boil and simmer for 30 minutes until the fragrance is overflowing, and then get fresh white brine.
White-cut brine can be used to pickle pork belly, pig tongue, pig tail, chickens and ducks.
Salt water:
Put 4000 grams of water into a large pot and bring to a boil. Add half a catty of carved wine from Gu Yue Long Shan, spices (65,438+00g each of Zanthoxylum bungeanum, Illicium verum, Ramulus Cinnamomi, Radix Angelicae Dahuricae and Glycyrrhrizae Radix), 60g of onion slices, 60g of ginger slices and 20g of chicken essence, and bring to a boil.
Salt water can be used to make chicken and duck pork belly.
Meat raw materials need to be soaked for about 1 hour to remove blood, taken out and rinsed, drained and fishy.
Prepare salt and pepper, rub the raw materials inside and outside evenly, and let them stand for two and a half hours to make the raw materials dense.
Soak the raw materials in salted water for 2 hours, then take them out and hang them in water for one day to dry.
Rinse the raw materials in clean water for 30 minutes to remove the surface salt. Boil in salted water and simmer for 20 minutes.
Take it out and put it in the pot, brush it with a layer of halogen oil first, and let it cool before eating.
Remember that salt water should not be too salty, it should be slightly salty than ordinary dishes.