Preparation of eight kinds of special brine

Brine is the essence of seasoning in Chinese cuisine. It is widely used and can be found in many dishes. Due to different formulas, materials, scope of use, and preparation methods, each has its own characteristics, and many delicious dishes can be prepared. At present, due to the need for external exchanges between major cuisines, dishes braised in various brine are very popular. As long as you master the preparation method of brine, you can prepare the desired brine dishes. Now we will introduce the preparation of 8 common special brine for cooks to use in making brine.

Home-style brine

This is a commonly used brine for home-cooked dishes. It is widely used and is suitable for brine of a variety of raw materials. It has the characteristics of mellow fragrance, pleasant thick juice and beautiful color.

Recipe:

8g fire salt, 25g ginger, 7g pepper, 300g refined salt, 50g soy sauce, 12g MSG, 7g powdered licorice, 3g grass fruit , 3 g of fragrant pine, 25 g of cooking wine, 12 g of star anise, 3 g of ****, 5 g of cumin, 3 g of cloves, 3 g of Laoshan patchouli, 5 g of Angui, 5 g of Amomum villosum, 3 Angelica dahuricae. g, Zi Kou 3 g.

Home-made brine preparation and brine method:

1. Mix the raw materials for brine evenly with refined salt, saltpeter, pepper, etc., sprinkle on the raw materials, and let them taste for about half an hour or more, until the flavor is absorbed. stand-by.

2. Wash the pot and put it on a high fire. Add 5 000 g of water. Wrap various spices such as ziko, Amomum villosum and star anise with clean gauze, tie them tightly, put them into the pot, and Add 100 g of refined salt, soy sauce, cooking wine, ginger, etc., and the raw materials at the same time. After the brine boils, remove the foam until the raw materials are cooked and soft. Add MSG, bring to a boil over high heat, remove the foam, and quickly stir-fry the raw materials. Just use the pot.

Home-made white brine

This is one of the brine for home-made brine. Soy sauce is not added to the seasoning. The color of the product reflects the original color, and it has the characteristics of pure fragrance and a slightly sweet aftertaste.

Recipe:

100 g refined salt, 30 g cooking wine, 50 g each onion and ginger, 35 g sugar, 3 g ****, 10 g star anise, 3 g fennel, Cumin 5 g, cinnamon 5 g, white cardamom 3 g.

How to prepare home-made white brine:

First wash the spices, wrap them tightly with clean gauze and set aside: Then add clear soup (clear water) to the clean brine pot and bring to a boil, then add the spices Boil bagels, refined salt, ginger and cooking wine until fragrant, then add raw materials and marinate.

Improved brine

This is a brine that has been improved through cooking practice in recent years. It can brine a variety of raw materials and has a unique color. It has the characteristics of beautiful appearance, rich aroma, unique sweetness and diverse taste.

Recipe:

25 g star anise, 15 g cinnamon, 20 g cumin, 10 g licorice, 10 g ****, 3 g nard, 20 g pepper, sand 10 g kernels, 5 g cardamom, 15 g grass fruit, 10 g cloves, 10 g ginger, 150 g green onions, 100 g cooking wine, 400 g rock sugar, 15 g MSG, 400 g refined salt, 5 000 g fresh soup, refined oil 50 g, 2 gauze bags.

How to prepare improved brine:

1. Divide star anise, cinnamon, cumin and other spices into two parts, put them into loose gauze bags respectively, and tie them tightly with string: wash the ginger Drain and pat into pieces; wash and drain the scallions with roots, tie them and set aside.

2. Roast the large pieces of rock sugar over the fire first, then place it on the cutting board and gently crush it, then add it to the pot with the refined oil, stir-fry over low heat until it turns dark red, then add Stir 500 g boiling water until it turns into sugar color and set aside.

3. Put a clean pot on the fire, add fresh soup, ginger, green onions, add refined salt, MSG and sugar color, then add the spice bag, bring to a boil and then simmer over low heat until the aroma is rich. .

Beikang brine

Northern brine is a brine popular in the northern region. It is widely used, has strong adaptability, and has It has unique ingredients, rich fragrance, and soft and glutinous taste. The production is relatively complicated and very particular.

Recipe:

Spice: 60 g star anise, 50 g cinnamon, 45 g licorice, 50 g tangerine peel, 200 g fresh galangal, 75 g lemongrass, 1 pair of gecko, cloves 10 g, 30 g grass fruit, 35 g cumin, 25 g pepper, 30 g American ginseng, 15 g Codonopsis pilosula, 25 g clams, 4 monk fruit, 20 g wolfberry, 50 g red dates, 100 g dried onions, ginger 30g.

Soup ingredients: 2 old hens, 1 old duck, 3,000 g pork stick bones, 300 g longan (with shell), 500 g lard, 300 g celery, 50 g coriander, green , red pepper 25 g.

Seasoning: 250 g refined salt, 150 g light soy sauce, 500 g dark soy sauce, 150 g sugar color, 200 g cooking wine, 50 g fish sauce, 100 g rock sugar, 75 g MSG, 25 g chicken essence.

Methods for preparing and braising brine in the north:

1. Clean the old hens and ducks, without using the chicken, duck offal, etc.: wash the cob bones, break them, and put them into the soup pot together. Medium: Add the broken longan, add about 20 kg of water, bring to a boil over high heat, beat off the foam, then switch to low heat to make a pot of original soup, pick up the old hens, ducks, and cob bones and wait for use.

2 Pour the original soup into a clean brine pot, and add star anise, cinnamon, licorice, tangerine peel, gecko, cloves, grass fruits, fennel, pepper, American ginseng, Codonopsis pilosula, clams, wolfberry, etc. Wrap it into a spice bag with gauze, put it into a brine pot, then add fresh galangal, lemongrass, broken mangosteen, red dates, dried onions, broken ginger, add refined salt, light soy sauce, dark soy sauce, sugar color, and cooking wine , fish sauce, rock sugar, etc., bring to a boil over high heat, remove the foam, then simmer over low heat for about 1 hour. After the flavor is fully absorbed, add MSG and chicken essence to make brine and set aside.

3. First wash the raw materials to be marinated, and after preliminary processing, put them into the brine pot. Wash and drain the celery and cut into sections. Wash the coriander, drain and cut into sections. Remove the seeds from the green and red peppers. Cut the stems into pieces, put them into a wok with melted lard and stir-fry until fragrant. Pour the meat into a brine pot, then put the brine pot on the fire. Use medium to low heat to marinate the raw materials.

Note: Gecko is the dried body of gecko, which is available in traditional Chinese medicine pharmacies. Its function is to add flavor and health-care nourishing effects to brine.

Sichuan-style secret brine

This is a new variety of brine that has appeared in Sichuan in recent years. It breaks through the traditional brine It is limited, innovative and very popular in various places. It has the characteristics of ruddy color, rich aroma, salty and sweet, and wide range of uses. The production formula is complex and the process is exquisite.

Recipe:

1,500 g pork bones (pork cob bones are preferred), 300 g pork belly, half an old hen, 100 g ham bones, 15 g coriander root, 60 g star anise, 15 g cinnamon, 30 g cassia, 20 g cardamom, 25 g fennel, 5 g licorice, 5 g comfrey, 2 g cloves, 25 g bay leaves, 10 g fennel , 15 g chili, 15 g Sichuan peppercorns, 10 g peppercorns, 250 g ginger, 1 green onion, 150 g special soy sauce, 50 g Maggi chicken essence, 200 g rock sugar, 100 g refined salt, 20 g cheese juice, fish 10 g of liquid, 1 clean gauze bag.

Method for preparing Sichuan-style secret brine:

1. Wash the pig bones, smash them (break the stick bones), and remove the bone residue; remove the hair and impurities from the old hens. , cut into two large pieces; wash the pork belly, drain the water, and cut into two large pieces; wash the ham bones to remove any dust; put all the spices except onion and ginger into a gauze bag and tie tightly for later use.

2. Put the pork bones, hen pieces, and ham bones into a pot of boiling water and pick them up. Wash off the floating foam, etc., then put them into a soup pot, add water, bring to a boil over high heat, and stir. Remove the foam, simmer over low heat to make a soup, pick up the pork bones, hen pieces, and ham bones for other uses, then add the spice bag and bring to a boil, then add refined salt, soy sauce, chicken essence, rock sugar, and buttermilk juice. , fish sauce, etc., bring to a boil over medium heat, beat the foam again, and simmer over low heat for 90 minutes.

The key to production technology:

1. Add about 2000g of clean water during the production of this brine, and finally get about 1500g of brine, which can be used to brine pigs, cows, sheep, chickens, ducks, and rabbits , pigeons, various internal organs, liver gizzards and other raw materials, you can also braise dried tofu, bean tendons, bean curd skin, bamboo shoots, fungus and other vegetable raw materials; generally, one variety is braised separately for better results.

2. Some raw materials can be subjected to preliminary processing, such as knife modification, water boiling, odor removal, odor removal and a series of preliminary processing, and then brine. In this way, the raw materials are relatively clean and the taste is pure; some raw materials have a basic taste and can reflect the unique flavor of the braised dishes after being braised.

3. When specifically using brine, the principle of brine should be followed: meat first, then vegetarian, large first and then small. That is, the raw materials of animals and livestock are brine first, then chickens, ducks, etc., and then meat and vegetables, etc. After each brine, the spice packets must be removed, the foam removed, and the residue removed: especially the residue from vegetable dishes, which can easily spoil the brine and must be filtered.

4. The storage of Sichuan-style secret brine is the same as the storage of general brine, and will not be repeated here. You can take out the spice package, put it into a container, freeze it in the refrigerator, and then take it out and thaw it, and you can use it 2 to 3 times. After the brine is cooled, it can be stored in the refrigerator. The container for the brine is preferably a ceramic basin or an enamel basin.

5. The function of chicken essence and fish sauce is to increase the flavor of brine, making it richer and more mellow, enhancing volatilization and penetration, which is beneficial to the flavor of brine products.

Special brine for mutton

This is a special brine for mutton, suitable for braising boney and meaty mutton necks, mutton legs, mutton chops, mutton spines, etc. The marinating of raw materials has the characteristics of rich aroma, mellow juice, and delicious flavor.

Recipe: 400g mutton leg, 4000g chicken skeleton, 200g ginger, 400g green onion, 30g pepper, 300g dried chili, 50g coriander seeds, 100g cumin, 20g white pepper, 60g star anise, 30g cinnamon , 30g grass fruit, 30g white cardamom, 20g bay leaves, 20g comfrey, 30g galangal, 10g cloves, 4 Luo Han Guo, 300g rock sugar, 600g Huadiao wine, 500g refined salt, 500g light soy sauce, 500g dark soy sauce, Maggi fresh soy sauce 200g, salad oil 1000g.

Method for preparing special brine for mutton:

① Wash the mutton leg bones and chicken skeleton, put them into a steel bucket, add 30kg of water, and then add Bring 100g of ginger (beat into pieces), 200g of scallions (to knot), Sichuan peppercorns and 300g of Huadiao wine. Bring to a boil over high heat, remove the foam, then simmer over low heat for about 2 hours. Remove the residue to make a fresh soup. Pour into the brine pot and set aside.

② Put the wok on the fire, add the salad oil and when it is 40% hot, add the dried chili pepper (remove the seeds and cut into sections), coriander seeds, cumin, white pepper (beat it into pieces), star anise, and cinnamon , Caoguo (beaten), white cardamom, bay leaves, lithospermum, galangal, cloves and Luo Han Guo (beaten), stir-fry over low heat until fragrant and discolored, remove from the pot and cool slightly, put into a gauze bag. Make into spice packets and set aside.

③Put the spice bag into the brine pot, then pour the oil for frying the spices into the brine pot, then put rock sugar and the remaining ginger (beat it into pieces) and green onions (knot it into knots) into the brine pot. ), pour in the remaining Diaojiu, add refined salt, light soy sauce, dark soy sauce, Maggi fresh soy sauce, etc., boil to remove the foam, and then simmer out the aroma.