Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the more delicious it will be.
Brine is widely used, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.
Composition and practice:
Ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine material and galangal powder are put in the same cloth bag. Add 8 cups of water and bring to a boil, and simmer for 1.5 to 2 hours.
2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 cups of water for 30 minutes and taken out.
3, materials: pork, pork bones, add old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of galangal, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook it for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day.
5. Ingredients: Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g, licorice 50g, fat 500g, soy sauce1500g, fish sauce 50g, etc.
Practice: Put Sichuan pepper100g, star anise150g, cinnamon100g, clove 50g, red rice 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour clean water12.5kg, soy sauce1500g, soy sauce1500g, fish sauce 500g, rock sugar150g, refined salt 500g, boil with high fire, and add lard and ginger 250g. The longer the brine is stored, the more fragrant it will be.
Preservation method: Boil once a day in the morning and evening, and the "medicine bag" should be changed every five days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be fished out. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose.)
6. Ingredients: old chicken, soup bone, longan, light soy sauce, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and ginger slices.
Practice:
(1) Boil thick soup with old chicken, soup bone and longan.
(2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, and drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
7. Spices: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove10g, 30g tsaoko, 35g fennel, 25g pepper and 30g American ginseng.
Soup: 2 old hens, 1 crow/kloc-0, 3,000 grams of pig bone, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander, and 75 grams of green and red pepper.
Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g.
Method:
(1) The old hen and the old crow are cleaned [chicken and duck offal are used for other purposes], and the bonzi bones are broken, and put into the soup pot together, and then the broken longan is added with water for about 20kg: after boiling with strong fire, the floating foam is skimmed, and the original soup is boiled with medium fire, and the old hen, duck and bonzi bones are taken out for later use.
(2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of Yin and Yang, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, cracked Siraitia grosvenorii, red dates and dried onion.
(3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire, and directly marinate the raw materials in the pot. (This recipe is so refined and complicated.)
Let's call it a day, and then we'll see how to make it up later.
8. Raw materials: 400g of dried pepper, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, fennel 10g, tsaoko 10g, pepper 10g, 5g of clove, 8g of Amomum villosum, 8g of cardamom 12g, and 5g of weed.
Method:
(1) Cut the dried chili into knots, soak other spices in clear water and drain. Monascus rice is boiled well with water 1200g, and the residue is drained to keep juice for later use.
(2) A clean pot is lit, and the oil is put in to heat to 30%, then dried chili festival, drained spices and scallion ginger are slightly fried, and fresh soup and boiled red rice water are added, and then refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. (Formula of Braised Duck Neck)