The truth is that there is a difference between the north and south of the brine mixing, the South is concerned about mellow with sweet, while the North is concerned about mellow flavor, and some have to highlight the soy sauce, which is the difference between the north and south of the brine. In any case, it is still necessary to make adjustments according to the taste of the local people.
Take 35 kg of broth as an example, put 480 grams of salt, 200 grams of monosodium glutamate, 150 grams of soy sauce, 150 grams of soy sauce, 450 grams of soy sauce, 200 grams of white wine, 350 grams of rock sugar, 350 grams of green onion, 250 grams of peeled ginger (with a knife and cracked), red currant rice (wrapped up in gauze) 300 grams of spice packets (200 grams of star anise, 85 grams of peppercorns, 65 grams of Angelica dahurica, 200 grams of sannay), cardamom, cumin and other spices. grams, cardamom, cumin 100 grams each, 25 grams of cloves, 70 grams of nutmeg, 55 grams of allspice, sand nuts, 35 grams of grass nuts, 80 grams of cinnamon, 50 grams of thyme, licorice 15 grams of the above spices in advance with the water to soak for 30 minutes, and then wrapped up) on the fire boil, turn to a low fire to simmer for 3.5 hours. This is my commonly used brine recipe, now straight in the use, but the longer the brine with, brine out of the flavor of the more mellow. It is important to note that you must be diligent in filtering; pay attention to preservation after clearing the slag.
The process of brining beef is:
Beef chopped into large pieces of clean, into a large pot, into which injected soy sauce, in order to be able to submerge the beef block as appropriate, soak for 12 hours. Because of the marinated products are shaped as a whole block of large raw materials. It is difficult to taste, it is necessary to soak for a long time so that it is fully flavored, soy sauce contains salt, will gradually penetrate into the beef muscle tissue to increase the bottom of the beef mouth and sauce flavor. However, it should be turned 3-4 times during the soaking period. Marinate when inside can add people some white wine, onion, ginger, dry chili, can effectively get rid of the fishy flavor, increase the aroma.
Meat soaked, water in the pot, blanch through the beef, and then fished out into the bucket of brine, high-fire boil, turn the fire brine 90 minutes, the brine bucket off the fire, so that the beef immersed in brine, the rest of the heat so that the beef to fully absorb the flavor of the juice, flavored thoroughly, to be cooled and then fished out can be. After this brining out of the beef moist and full, cut the texture of the very beautiful colorful flowers. Eat with a bowl of original marinade, the flavor can be described as wonderful.