1. Universal brine formula

2. Production process

1. Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, and cut the licorice into small pieces. Thickly slice, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections.

2. Put star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.

3. Put the spice bag, scallion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.

Precautions for using brine:

1. All animal raw materials need to be blanched before brine, otherwise the brine will be reduced rapidly after the raw materials are put directly into the pot. , which in turn causes the dishes to taste too salty.

2. A pot of good brine should often contain animal raw materials with strong umami flavor, so as to increase the flavor of the brine. There is a saying that "the older the bittern is, the better it is." This is what the old bittern says.

3. During the use process, always check the color, aroma, saltiness and adequacy of the soup, etc. If you find a significant decrease in any aspect, you should immediately make up for it, that is, we often say "Whatever is missing, make up for".

I don’t know which one you want [a flash of inspiration]

Make brine. A variety of spice combinations are sure to be used. I provide you with several recipes in the hope that they can help you.

In the spice recipe. Some need to be classified and processed before use. Some need to be fried before use. The purpose is to stimulate the evaporation of the aroma of spices. Wash with clean water before frying. The spices that need to be fried include fragrant leaves. Cinnamon. star anise. White khao. cumin. Dried chilies. Sichuan peppercorn. Grass fruit. . There is no need to fry the licorice. clove. Shajiang. tangerine peel. Luo Han Guo. Yellow gardenia.

Recipe 1: Amomum villosum. cumin. 20 grams each of cinnamon. fragrant leaves. Astragalus. 15 grams each of Sichuan peppercorns. star anise. 50 grams each of galangal. tangerine peel. 5 grams each of licorice. Cardamom. 25 grams each of Codonopsis pilosula and Angelica sinensis. 4 mangosteen. Jujube. Angelica dahurica. 20 grams each of white pepper. 30 grams of cloves.

Recipe 2: 25 grams of star anise. Shannai. clove. Galangal. scented pine. 7 grams each of Angelica dahurica. Cinnamon. Guizhi. cumin. fragrant leaves. 15 grams each of licorice. White cardamom. Red cardamom. Woody. Piper. 5 grams each of lemongrass. Amomum villosum. Grass fruit. tangerine peel. 12 grams each of fragrant bark. 10 grams of fleshy fruit. Sichuan peppercorn. 8 grams each of grass cardamom. One mangosteen.

Recipe 3: Star anise. Shannai. 15 grams each of amomum villosum. 5 grams of cinnamon. 12 grams of cumin. 20 grams of tangerine peel. Galangal. Sichuan peppercorn. 10 grams each of grass cardamom. 25 grams of grass fruit. 6 grams of cloves.

Recipe 4: Star anise. Shannai. Grass fruit. 25 grams each of tangerine peel. Cinnamon. 15 grams each of Codonopsis pilosula. Sichuan peppercorn. Thousand miles of scented flowers. Wolfberry. Amomum villosum. 20 grams each of shelled longan. Licorice. 40 grams each of black peppercorns. One mangosteen. Two geckos. 5 grams of cloves. 30 grams of American ginseng. red dates. 5 grams each of galangal. cumin. fragrant leaves. Galangal. Lemongrass. 10 grams each of grass cardamom.

Suitable for family version of marinade recipe:

15 peppercorns, 1 piece of cinnamon, 2 star anise, 4 bay leaves, 2 grass fruits, 1 piece of ginger, 4 green onions Root, 1 small piece of tangerine peel, 2 pieces of kaempferol, 1 piece of ginger, 30 grams of rock sugar, light soy sauce, cooking wine, appropriate amount of salt, if you like spicy food, you can add chili pepper.

Steps for making marinade:

1. Add a small amount of oil to the pot, stir-fry 30 grams of rock sugar over low heat until it turns into sugar color

2. Add an appropriate amount of water and boil Open, add various spices, cooking wine, light soy sauce, and salt to the pot and simmer over low heat for 20 minutes

3. Add your favorite ingredients (such as meat, sausage, duck wings, etc.) and stew over low heat for 40 Just a few minutes

Hello, I am happy to answer your question!

I personally own a restaurant, so I will share with you the brine recipe I use.

1. 50 grams each of star anise and tangerine peel, 55 grams cinnamon, 20 grams licorice, 100 grams dried ginger, 20 grams lemongrass, a pair of geckos (roasted over fire until fragrant), 3 grams cloves, grass fruit 20 pieces, 30 grams of cumin, Codonopsis pilosula, Sichuan peppercorns. 20 grams each of yin and yang clams (available in pharmacies) and 2 mangosteen.

2. 6000g old hen, 2000g each old duck, tenderloin, pork ribs, 3000g ham (remove oil), 200g longan, 100g fresh ginger, 30g tangerine peel, 35kg water .

3. 3000g salad oil, 200g minced fresh ginger, 500g peeled garlic, 50g each star anise, celery head, coriander head, 300g onion, 30g green pepper, 10g bay leaves , simmer for 48 minutes to produce sesame oil.

4. 300 grams of refined soy sauce, 1000 grams of light soy sauce, 500 grams of fish sauce, 100 grams each of rock sugar and dark soy sauce, 130 grams of chicken essence, 150 grams of sugar color, and 250 grams of Huadiao wine.

The above is my answer, I hope it will be helpful to you.

Seasonings for brine

Make a standard pot of 12.5kg brine

Seasonings: 300g Sichuan salt, 250g rock sugar, 500g ginger, 500g green onions 300 grams of cooking wine, 100 grams of chicken essence, appropriate amount of MSG

Spices: 30 grams of kaempferol, 20 grams of cloves, 10 grams of white cardamom, 50 grams of fennel, 20 grams of angelica dahurica 50 grams of grass fruit 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams 50g of millet, 30g of lemongrass, 40g of lemon grass, 50g of dried chili pepper, 50g of fragrant leaves, 100g of fragrant leaves

There are many kinds of brine recipes. I don’t know which one you want. There are chicken products. Brine, pig products, duck products, goose products, etc. are also divided into southern brine and northern sauce. Whether it is a commercial version or a home version, no matter which brine comes to your local area, it must be modified more or less to suit your local taste. This is a good recipe

I hope the above recipe can help you

Generally, braised pork does not use 28 kinds of spices, only a dozen or twenty kinds at most. Here are some commonly used braised pork spices.

Several commonly used spice recipes for braised pork:

1. Preparation of brine

Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 grams of fennel, 15 to 25 grams of licorice 10g Sannai 10g Gansi 3~5g Zanthoxylum bungeanum 20g Amomum villosum 10g Cardamom 5g Grass fruit 15g Clove 5~15g Ginger 100g Green onion 150g Shaoxing wine 100g rock sugar 350~500g MSG 15g refined salt 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 gauze bags

2. Preparation

1. Combine star anise, cinnamon, cumin, licorice, sannai, ganoderma, Divide peppercorns, amomum villosum, cardamom, grass fruit, cloves, etc. into two parts, put them into loose gauze bags respectively and tie the mouth of the bag tightly with a string; wash the ginger and pat it into pieces; wash and tie the roots of the green onions.

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

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and slowly simmer over low heat When the aroma is overflowing, it becomes fresh brine.

Sichuan-style marinade

(1) Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 grams of fennel, 15 to 25 grams of licorice, 10 grams of sannai, 10 grams of manganese, 3 to 5 grams of Chinese prickly ash, 20 grams of pepper 10 grams Amomum villosum, cardamom 5 grams grass fruit, 15 grams cloves 5-15 grams ginger 100 grams green onions 150 grams cooking wine 100 grams rock sugar 350-500 grams MSG 15 grams refined salt 350-500 grams fresh soup 5000 grams refined oil 50 grams gauze bag 2

(2) Preparation:

1. Combine star anise, cinnamon, cumin, licorice, sannai, manganese, pepper, Amomum villosum, cardamom, grass fruit, cloves, etc. Divide into two portions, put each into a loose gauze bag and tie the bag tightly with a string; wash the ginger and pat it into pieces; wash and tie the green onion with its roots.

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

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and slowly simmer over low heat When the aroma is overflowing, it becomes fresh brine.

(3) Issues that need attention:

1. When frying the sugar color, it must be stir-fried slowly over low heat, and the sugar color should be slightly tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add MSG. However, because most fresh brine lacks umami flavor, and people seem to have higher and higher requirements for umami flavor, during the preparation process MSG can also be added in appropriate amounts. It should be noted that adding MSG to the brine will not cause any side effects, because MSG will only produce sodium pyroglutate at temperatures above 160°C and lose its flavor, while the temperature of the brine when boiling generally does not exceed 105°C.

3. Tender sugar color should generally 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. But from the perspective of medicinal properties, licorice has the effect of harmonizing various flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

4. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves used in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The roots of the green onions used to make the brine should be retained, which can make the brine taste more fragrant. This is the experience imparted to the author by a master who has made brine for many years.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, which turns it into a spicy brine.