2, Angelica dahurica: Angelica dahurica has a wide range of uses, which can deodorize animals and aquatic products, and also has the function of attaching fragrance. Therefore, many people think that Angelica dahurica can be put more, especially in long-cooked brine, and it is easier to suffer if it is added more. Generally, about 25 grams of Radix Angelicae Dahuricae should be added to every 50 kilograms of brine.
3. Amomum villosum: In Shandong cuisine, there is a famous dish called "Jiu Zhuan Da Chang". The taste of the finished product is sour, spicy, bitter, salty and sweet. The "bitter taste" is that Amomum villosum is added when it comes out of the pot, which can not only remove the fishy smell, but also enrich the taste. When Amomum villosum is used in a large amount in brine, it will also be bitter, so it is necessary to add Amomum villosum15g for every 50kg of brine.
4, white cardamom: White cardamom itself has a strong aroma, and it will have a mint-like nose smell after being broken, but the texture of white cardamom is relatively light, and it will be bitter if it is used too much without experience. Generally, about 20 grams of cardamom can be added to every 50 kilograms of brine.
5. Fragrant leaves: The leaves of laurel plants in Lauraceae can remove the fishy smell in all kinds of ingredients and give fragrance to increase appetite. Similarly, the texture of fragrant leaves is relatively light, and there are often fewer illusions when used, often inadvertently adding more. Bitterness will appear. Every 50 kg of brine needs about geranium 10 g.
6. Pericarpium Citri Tangerinae: The function of Pericarpium Citri Tangerinae in brine can refresh and enhance the taste, remove fishy smell and relieve boredom, and can reconcile various flavors, effectively shielding the smell of medicinal materials emitted from various spices, so that the braised pork only presents fragrance, and avoiding the influence of excessive medicinal gas on the taste. However, the flavor of dried tangerine peel is bitter, and it will be bitter if it is used too much in brine. Generally, dried tangerine peel10g is added to every 50kg of brine.