If you want to know what raw materials should be added to the brine to enhance the flavor and remove the fishy smell

First of all, you must know the principle. The basic principle of brine is: within the correct proportion range, the more times you brine = the accumulation of brine and The flavor and mellowness of the finished product will be stronger.

Even if a veteran makes new brine, the aroma and thickness of the brine cannot be compared with the old brine. Therefore, many deli and brine shops use chemical additives to enhance the flavor. The result is a vicious cycle. The brine is getting worse and worse, and it is impossible to accumulate the mellow and natural flavor of the brine.

The chemical brine method pays attention to the surface fragrance to attract customers. Nowadays, many stores smell fragrant and have no aftertaste when eating. The traditional brine method pays attention to the mellowness and the aftertaste will be remembered forever. This mellowness is accumulated by keeping the brine and using it frequently.

The classic traditional recipe is usually marinated three to five times, and you can basically feel the word mellow from the taste.

In the final analysis, it is preservation. Good brine is the most important thing. As long as the new brine is kept well and slowly adjusted over time, it will naturally get better and better. At the same time, the mellow braised aroma is accumulated over time, and the taste becomes more and more intense.

Some friends came to me and asked me whether the newly made brine has too strong medicinal smell. It is very simple. First, check whether the three major ratios are correct. The ratio is the relationship between concentration. Second, check whether the time when the new ingredients are packed in the pot is correct. Please pay attention in the future, this pot of brine is also getting better.

Diaozhi soup:

Ingredients A: 50 grams of dried tea tree mushrooms, 50 grams of dried shiitake mushrooms, 50 grams of dried soybeans, soak in 5 pounds of warm water for 30 minutes, drain and set aside.

Ingredients B: 5 kilograms of pig keel, 1 old hen (can be replaced by chicken rack), 2 kilograms of pig skin, 2 kilograms of chicken feet, 1 pig trotter, chop into small pieces, wash and put Put it into a boiling water pot and cook for 10 minutes, take it out and wash it, put it into a stainless steel bucket, add 50 pounds of water, then add ingredient A, bring to a boil over high heat, then reduce to low heat and cook for 5 hours until the meat is tender and the soup is thick, then use wood Stir vigorously with a stick for 2 minutes, change to high heat and simmer for ten minutes, filter and remove the residue, leaving about 30 kilograms of broth. At this time, the broth is ready!

The proportion and processing of spices:

50 grams of Angelica dahurica, 20 grams of grass fruit, 15 grams of bay leaves, 20 grams of dried galangal, 40 grams of star anise, 10 grams of magnolia flowers, 15 grams of dried ginger, 30 grams of grasshopper, 20 grams of cinnamon, and 20 grams of husks. 10 grams of amomum villosum, 20 grams of white cardamom, 20 grams of cumin, 15 grams of cloves, 15 grams of tangerine peel, 10 grams of hawthorn, 10 grams of red pepper, 10 grams of licorice, 10 grams of dried lemon slices, 100 grams of dried chili

Spice processing steps: Soak all spices in 5 pounds of warm water and 1 pound of Huadiao wine for 15 minutes, drain and set aside. Drain the spices and fry them in an oil-free pot to dry up the moisture on the surface.

(The spices are slightly heated) In another pot, add 250 grams of salad oil, heat to about 150 degrees, add the spices and stir-fry over low heat for 20 seconds, add 20 grams of Erguotou and stir-fry for 5 seconds. , take it out of the pot and put it into a spice bag for later use (don’t fill it too full, because the spices will expand during the marinade, so as not to burst the spice bag)

Prepare the sealing oil: 4 pounds of chicken fat, Crush 1 pound of local ginger, pound 1 pound of scallions with roots, and slice 50 grams of carrots. Put the above raw materials into a pot and fry over low heat to dry out the water until they turn slightly yellow. Remove the residue and seal the oil.

How to make sugar color

1. Put 2 pounds of white sugar in a clean pot, add 250 grams of water, heat over low heat, stir constantly in the same direction with a spoon, because the sugar is added After passing through clear water, big bubbles appear at first, which is a sign of water evaporation. Then the sugar liquid reaches the drawing state of small yellow bubbles, the tender juice state of golden big bubbles, and the sugar color state of chicken blood red.

2. After frying until tender juice or sugar-colored state, be sure to add 2 pounds of boiling water to cook. If you add cold water, the color of the hard-boiled sugar liquid will be stimulated back, and it will also solidify, forming Small particles.

Secondly, if the temperature difference between hot sugar and cold water is too great, it will explode and injure people. If the fried tender juice and sugar color are not used up, they will not solidify again after cooling and will still be in juice form, and can be used as soy sauce.

But if it’s summer, you need to store it in the refrigerator, otherwise it will turn sour! If the sugar color is not good when fried, fry it again to avoid the brine becoming bitter, black, and not bright in color after frying.

Brine preparation: 30 pounds of stock, 480 grams of salt, 240 grams of MSG, and 240 grams of chicken essence, ( Each pound of soup (16 grams of salt, 8 grams of MSG, 8 grams of chicken essence) 500 grams of Huadiao wine, 50 grams of fish sauce, packaged spices, 4 pounds of refined chicken fat, put the above ingredients into a stainless steel bucket and bring to a boil, add Add an appropriate amount of sugar color and gardenia water (don't make the sugar color and gardenia water too dark at first, because the spices will release colored substances during the fermentation process of the brine). Boil over low heat for 2 hours, take out the spice bag, and the brine is ready. On the second day, continue to add the spice pack and cook for 2 hours. On the third day, the brine has fermented and is ready to brine. You can start to brine some fresh raw materials. After braising it for seven or eight times, it will become an old brine!

Brine time for raw materials: timed by boiling the brine

Pork knuckles 150 minutes, pig tails 40 minutes, pork liver 15 minutes, ribs 50 minutes, pork belly 60 minutes, pig trotters 40 minutes , rabbit head 40 minutes, duck wings 25 minutes, chicken feet 12 minutes, chicken wings 8 minutes, pig heart 40 minutes, pork scalp 40 minutes, pork 40 minutes, pork ribs 25 minutes, duck heart 10 minutes, chicken shank 8 minutes , 40 minutes for pig tongue, 40 minutes for pig ears, 30 minutes for duck feet, 20 minutes for duck gizzards, and 5 minutes for chicken tips.

Brine operation essentials:

A. Specially used for brine. Divide the prepared original chicken soup and brine into pots for later use. Generally, it is divided into one pot for beef and mutton; pigs, chickens and ducks. It is one pot; bean paste, peanuts, and vegetarian food are all disposable brine (because the soup of braised soybean products is perishable, only scoop out a little at a time and throw it away after use).

B. How to use brine

The brand-new brine is difficult to satisfy regardless of taste or color. If there are too many soup bones and medicine ingredients, the taste will be very vulgar; sometimes the ingredients are appropriate, but the taste is very weak.

When making standard brine, you should pay attention to the following aspects: All animal raw materials should be treated with water before brine to achieve the effect of removing fishy smell. Otherwise, when the raw materials are directly put into the pot, blood stains will be mixed with the brine. In the juice, the taste of the marinade will deteriorate, the marinated dishes will have a peculiar smell and the appearance will not look good. The correct way is to put the raw materials into boiling water and cook for 5-10 minutes. At the same time, add onions, ginger, peppercorns, and wine; after removing the blood, rinse with running water.