Materials for the production of brine: Ingredients: brine Teach you how to do brine, how to do brine is delicious Brine is a Chinese Cantonese cuisine, Sichuan cuisine, as well as many snacks in the commonly used a kind of seasoning, the materials used are peppercorns, star anise, pericarp, cinnamon, licorice, grasshopper, ginger, ginger, scallions, light soy sauce, light soy sauce and rock candy and so on many kinds of, dishes made for a few hours! It can be made in a few hours. Many restaurants reuse the marinade because they believe that the longer the marinade is cooked, the more flavorful it will be.　Brine can be used for a wide variety of purposes, whether it is for meat, eggs or tofu.　　Marinade commonly used in the north and south of the brine, often in the catering industry to distinguish between red and white brine, called sauce goods cooked food, brine out of the things have their own unique flavor.　　

I, brine several production methods: 1, with ingredients: Sichuan pepper, star anise, cloves, grass nuts, licorice, cinnamon **** 3/4 cup.　Practice: brine material, sand ginger powder with Sheng cloth bag. Add eight cups of water to boil, slow boil to one hour and a half to two hours 2, Ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six), cinnamon (a piece), grass jelly (a), Chen Pi (1/4) Practice: marinade material with a cloth bag, add 12 cups of water to boil for 30 minutes to take out.　3. Ingredients: Pork, pork bones, add old moldy black beans, cinnamon, orange peel, licorice, cumin, star anise and Luo Han Guo.　Practice: add water and simmer for one hour.　4, Ingredients: soy sauce essence, anise, cinnamon, grass jelly 50 grams each, sand ginger, pepper, cloves 25 grams each, licorice 50 grams, 500 grams of boiling water.　Practice: first soy sauce, cooking wine, rock sugar, refined salt, monosodium glutamate in a tile pot on a slow fire, about 1 hour after cooking will become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use every other day.　5, ingredients: 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaojiao Practice: 100 grams of Sichuan pepper, anise 150 grams, cinnamon 100 grams, coriander 250 grams of wine 150 grams of Sichuan pepper, star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag"; 500 grams of fat sliced, fried lard and discarded residue. Take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of dark soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a high fire after boiling, put the lard, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaoxing wine, "medicine bags "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is.　Preservation methods: every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, appropriate proportional to the addition of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day after the brine, you need to ginger, garlic, green garlic, coriander, fish up, to remove the foam impurities. There can be no water mixed in to prevent spoilage. (This is the brine party to make the Chaozhou brine goose) 6, ingredients: old chicken, soup bones, cinnamon, soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass berries, licorice, sand ginger slices.　Method: (1) Use old chicken, soup bones and cinnamon to make thick soup.　(2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, add ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, fruits of grass, licorice, sand ginger slices.　(3) Bring the soup to a boil and pour in sesame oil.　7, spices: anise 60 grams, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of peel, 200 grams of fresh ginger, 75 grams of lemongrass, mealybugs 1 pair, 10 grams of cloves, 30 grams of fennel, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shellfish [available in Chinese herbal medicine stores] 25 grams, 4 Luo Han Guo, 20 grams of wolfberries, 50 grams of jujubes, 100 grams of dried scallions, 30 grams of ginger The soup is made of　Soup: 2 old hen, 1 old crow, pig bone 3000 grams, 300 grams of cinnamon [with shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, green, red pepper 75 grams.　Seasonings: 250 grams of salt, 1500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence.　Practice: (1) the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed into the water about 20 kilograms: after boiling over high heat, skimming foam, turn to medium heat into a pot of broth, fished out of the old hen, ducks, stick bone to be used.　(2) the original soup poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shells, berries, etc. with gauze wrapped in spice packets into the brine pot, and then into the fresh ginger, lemongrass, knocked over the Luo Han Guo, jujubes, dry onion, patting the broken ginger, seasoning salt, soya sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock candy, etc., and then on the fire to simmer! About 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine.　(3) first to brine the raw materials to be clean, after the initial processing, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers deseeded and cut into pieces, together and the chemical lard into the frying pan after frying want to start pouring into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly in the brine can be cooked. (This recipe is so fine, so complex oh) 8, raw materials: dried chili 400g, ginger 50g, scallion 70g, star anise 20g, cinnamon 8g, cumin 10g, 10g, pepper 10g, cloves 5g, 8g, cardamom 12g, row of grass 5g, 5g, sesame seeds, 100g of refined salt, 15g monosodium glutamate, red currant rice 50g, 5,000g of fresh broth, 2000g refined oil Practice: (1) dried chili pepper cut into sections, other spices slightly soaked in water, drained. Red currant rice with water 1200g simmering excellent, leach and leave the juice to be used.　(2) net pot on the fire, put the oil burned to 30% hot, under the dry chili pepper section, drained spices and onions and ginger slightly fried, into the soup and boiled red rice water, seasoned salt, monosodium glutamate boiling, change the fire to simmer for 2 hours, until the escape of the flavor, spicy, that is, into the marinade.　　

(2), brine storage 1, brine after a period of time, will leave a few raw materials or spices residue, then it will need to be filtered, in order to ensure the quality of brine.　　2, brine after repeated use of soup will become thicker, although filtered, but also need to "clean up", that is, with clean animal blood mixed with water, slowly added to the boiling brine, which is the use of protein adsorption and coagulation, sucking away the impurities in the brine to make the brine clear, and some of the more sophisticated will also be used to use the thin meat velvet on the brine to "clean up". However, it should be noted that the number of times each pot of brine can not be too many, so as not to lose the fresh flavor of brine.　　3, the brine in the floating oil should be often played off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine spoilage? Fat oxidation due to deterioration.　　4, brine when not in use, should be boiled into the enameled bucket, so that its natural cooling, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term when not in use, should also be taken out of the cold storage from time to time to boil, cool down and then put into storage.　　

(C) the use of brine 1, where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, will lead to a sharp decrease in brine, resulting in the taste of the dish is too salty.　　2, a pot of good brine, should be often brine the strong flavor of animal raw materials, so as to increase the freshness of the brine flavor. There is a jargon called "brine the older the better," which is the truth.　　　3, pork and chicken, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water" such as fat intestines, raw materials to separate the use of brine to ensure that brine and brine the quality of the dishes.　　4, in the use of the process, we must often check the color of the brine, flavor, saltiness and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what". /Video/ef5d0c13b615f3d0.htm Chenpi marinated beef practice details Department and efficacy: home cooking recipes refreshing cold dishes refreshing cold dishes refreshing cold dishes refreshing cold dishes

Chenpi marinated beef preparation materials: main ingredients: beef tendon meat 500 grams.

Seasoning: salt, orange peel, pepper, dry chili, wine juice, green onion, ginger, yellow wine, sesame oil, water each moderate amount. Teach you how to do Chenpi marinated beef, how to do Chenpi marinated beef is delicious beef tendon meat wash, add salt, yellow wine marinade, add other seasonings stewed, cooled sliced and mounted on a plate, pouring juice that is into. Chenpi marinated beef production tips: the amount of Chenpi should be more. The practice of black tea marinated eggs in detail Department and efficacy: home cooking recipes brine sauce dishes

Process: brine black tea marinated eggs of the preparation of materials: the main ingredients: 500 grams of eggs, head of cabbage, vermicelli, the amount of each.

Seasoning: Yunnan black tea, incense leaves, cumin, grass berries, Japanese teriyaki sauce, soy sauce, maltose, monosodium glutamate, yellow wine, broth, each appropriate amount. Teach you how to do black tea marinated egg, how to do black tea marinated egg is delicious eggs boiled shell, add seasonings marinated, another with cabbage, fans on the table together can be. Tea marinated egg production tips: eggs should be cooked through, easy to shell after cooling. Marinated goose breast of the practice of detailed introduction cuisine and efficacy: home-cooked recipes brine sauce dishes

Materials for the preparation of brine goose breast of the ingredients: main ingredients: 500 grams of fresh goose breast.

Seasoning: fruits, cinnamon, star anise, ginger, peel, cloves, leaves, angelica, licorice, cumin, pepper, green onion, ginger, rock sugar, salt, monosodium glutamate, water, each appropriate amount. Teach you how to do brine goose breast, how to do brine goose breast is delicious fresh goose breast wash, blanch; seasoning to make brine, fresh goose breast brine can be mature. Brine goose breast production tips: brine in the brine a few times after the gradual loss of flavor, you can add the same proportion of spices. Marinade cow hoof tendon practice details Department and Efficacy: home cooking recipes Private Dish marinade sauce dishes

Process: cooking Marinade cow hoof tendon preparation materials: main ingredients: cow hoof tendon 4

Seasoning: marinade broth 1 pot, onion moderate, ginger moderate, moderate amount of cooking wine Teach you to marinade cow hoof tendon how to do, how to do marinade cow hoof tendon to be delicious Practice:

1, cow hoof tendon boiled over, and then rinse the foam.

2, into the boiling water, the water surface to be no more than the cattle hoof tendons, add onions, ginger, cooking wine, cook about 40 minutes with a pressure cooker.

3, fish out into the marinade, brine about 30 minutes on low heat, then turn off the heat to soak, when the soup is slightly cooled out, can be sliced and eaten. Tip: Cooking with a pressure cooker is more time-saving, fast cooked and easy to soften, with the general pot to cook for a long time. Detailed description of the practice of marinated tofu cuisine and efficacy: marinated sauce dishes

Flavor: five flavors Process: marinated Marinated tofu ingredients: main ingredients: tofu (North) 1500 grams

Seasoning: peanut oil 125 grams of marinated tofu features: color golden red, tofu fluffy, rich flavor. Teach you how to do marinated tofu, how to do marinated tofu is delicious 1. Cut the tofu into rectangular slices of 7 cm long, 3.5 cm wide and 1 cm thick.

2. frying pan on high heat, pour peanut oil to 180 degrees, into the tofu block, fried to yellow and floated when the fish out of the oil.

3. 750 grams of red marinade soup into the casserole, into the tofu block, heating on the fire, boil and then change to simmer for about 1 hour, take out to cool, dare to knife and then loaded into the plate; drizzle a little marinade can be eaten. Marinade tofu production tips: 1. deep-fried tofu oil temperature should be high, in order to fry until the surface of the yellow can be. 2. casserole good air permeability, brining tofu with a slight fire heating, can make the tofu flavored thoroughly. brine five spice dried beans practice details cuisine and efficacy: brine sauce dishes

Flavor: five flavor process: brine brine five spice dried beans of the preparation of materials: the main ingredients: dried tofu 500 grams

Seasonings: star anise 3 grams, pepper 20 grams of soy sauce 50 grams of salt 2 grams of pepper 2 grams of five spice powder 10 grams of cinnamon 10 grams of wine 50 grams of sugar 30 grams of monosodium glutamate 1 gram of ginger 25 grams of 100 grams of peanut oil. Grams, 100 grams of peanut oil Marinated Five Spice Dried Beans features: deep red color, soft and tender texture, salty and contains five spices. Teach you how to do brine five spice dried beans, how to do brine five spice dried beans to be delicious 1. small aluminum pot into the water 1500 grams of water on the fire, under the refined salt, monosodium glutamate, wine, pepper, sugar 15 grams of soy sauce, ginger, pepper, cinnamon, star anise, five spice powder, after boiling to a small fire until it is slightly open.

2. frying pan on a hot fire, scooped into the peanut oil 10 grams, under the sugar 15 grams of fried sugar, to be sugar bubbles, and then bubble up small bubbles, and by the deep red into purple-red when rushed into a small amount of water, that is, into the sugar color, poured into the marinade into the soup that is;

3. dried tofu diagonally slice two knives into four small triangular block;

4. frying pan on a high flame, poured into the peanut oil burned to 180 degrees, scattered into the triangle of tofu, and put it into a small triangular block. 180 degrees, scattered into the triangle of dried tofu blocks, fried into light red drain oil;

5. into the brine broth to cook for 30 minutes off the fire, soaked in the original soup, cooled and eaten. Brine five spice dried beans production tips: 1. brine dried beans, do not leave the original soup, can be soaked in the original soup to taste;

2. brine soybean products brine soup is not easy to store for a long time. If the immersion brine dried beans into a long time, can be heated and boiled every 24 hours.

3. Sugar color for fried brine soup, it is best to use white sugar. Features: