In fact, it is not difficult to make top-grade brine. As long as you know the function and use of each spice, you can make brine at will.

Let me take general brine as an example.

(general brine)

Spice formula: star anise 75g, cinnamon 1 00g, licorice100g, tsaoko-25g, clove 25g, Siraitia grosvenorii1piece, dried tangerine peel 25g, red Gu Mi150g, ginger100g.

Seasoning: 3000g of water, 0/500g of light soy sauce/kloc-,0/000g of carved wine/kloc-,0/500g of rock sugar/kloc-and 0/50g of salt.

We pay attention to "color, fragrance and taste" in all dishes, and brine is no exception.

So how to adjust the "color, fragrance and taste" of brine? In fact, the brine formula we use is exquisite, and all foods have their own advantages and disadvantages. Every ingredient has its own uses, and it is not random.

The color of brine comes from.

The "red Gu Mi" in the above formula is mainly used for color matching, and the red Gu Mi will make the brine produce a rose-like color.

There is also rock sugar: besides being a sweetener, rock sugar can also make brine brighter.

The "fragrance" of brine comes from.

The star anise, cinnamon, Amomum tsao-ko, clove and dried tangerine peel in the above formula are mainly used to add fragrance to brine. Star anise and clove have fruit-like fragrance, which can arouse people's appetite. The fragrance of cinnamon, Amomum tsao-ko and dried tangerine peel is intrinsic fragrance, which can make people linger.

The Siraitia grosvenorii and Glycyrrhiza uralensis in the formula mainly take their sweetness, while Glycyrrhiza uralensis and Siraitia grosvenorii have the sweetness of vegetation, and the sweetness is soft but not strong.

Knowing this makes it easy for us to make it.

Step 1: First, fry ginger and shallots.

Step 2: Pack all the spices and ginger onions together with a gauze bag and tie them up.

Step 3: Red Gu Mi needs to be wrapped separately, and also tied with gauze bags. Because red Gu Mi is easy to make bittern sour, separate them.

Step 4, put water in a stainless steel barrel, put a spice bag and red Gu Mi into it to boil.

Step 5: After boiling, add light soy sauce, carved wine, crystal sugar and salt to taste, and simmer for about 2 hours, then use.

Maintenance of brine

(1) The maintenance of brine should be boiled every day.

(2) When brine is preserved, raw water cannot be added, which is easy to deteriorate.

(3) Take out the red Gu Mi after the brine is good, because it is easy to make the brine sour.