Marinade raw material marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spice for making brine. The marinade has a strong fragrance, which can remove the fishy smell of food raw materials and increase the fragrance of food. The bittern is made by boiling the bittern in a bittern pot with water, and different bittern formulas can be made into bittern with different flavors. There are hundreds of spices mixed with marinade in the market, and the common ones are star anise, cinnamon, pepper, Gan Song, fennel, white cardamom, nutmeg, Amomum villosum, fragrant leaves, cloves, female cloves, galangal, southern ginger, citronella, licorice, tsaoko and so on. Spicy duck neck marinade is made of 28 spices by a good pyrometer. Preparation method of universal marinade (1) Formula: Tsaoko 1 capsule, pepper 5G, licorice 5G, cinnamon 5G, star anise 5G, fennel 5G, onion 2, pepper 2, ginger 4, rice wine 4 tablespoons, soy sauce 1 cup, water 4 cups and crystal sugar 4 tablespoons (2) Preparation: mixing the medicinal materials. Slap the onion and cut it into large sections. Slap the pepper and cut it into powder. Set aside. Take a deep pot, add herbs and seasonings and boil to get 1 serving of universal marinade. Formula (1) of Sichuan-style marinade: anise 25g cinnamon 15g fennel15-25g licorice10g rhizoma anemarrhenae10g fermented glutinous rice 3-5g pepper 20g Amomum villosum10g Alpinia katsumadai. Kloc-0/00g scallion 1 50g cooking wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags 2 (2) modulation:1,mixing star anise. Ginger is washed and broken; The onion must be washed and tied with roots. 2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes a sugar color. 3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine. (3) Problems needing attention: 1, when frying the sugar color, it must be fried slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. 2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. 3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine. 4. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams. 5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught to the author by an old master who has been making brine for many years. 6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine. Instructions for eating 1, all animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty. 2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason. 3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and marinated dishes. 4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say. The preservation of brine 1, after a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. 2. After the brine is repeatedly used, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water and then slowly added to the boiling brine. This is to use protein's adsorption and solidification to absorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to "clean" the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine. 3. Oil slick in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, there is too much grease, which is easy to cause the brine to deteriorate and the fat to oxidize and deteriorate. 4, brine when not in use, should be put into the enamel barrel after boiling, let it cool naturally, and don't shake at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage. The above is only the author's experience in making Sichuan-style brine. However, cooking is a subject of change, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions, so as to prepare satisfactory brine.