First, the production of brine
A formula
Illicium verum 25g cinnamon 15g fennel15 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum10g Amomum Tsaoko15g Amomum Tsaoko.
Onion150g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.
Two modulation
1? Divide star anise, cinnamon bark, fennel, licorice, rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2? Bake large pieces of rock sugar on the fire first, then put it on the cutting board and break it gently, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes sugar color.
3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is the fresh brine.
Three issues that need attention
1? When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2? Generally, monosodium glutamate is not added to the brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines and the increasing demand for umami flavor in recent years, monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3? Generally, tender sugar color should 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. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.
4? Clove contains eugenol, which has a strong flavor, so the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~15 grams.
5? Green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught to the author by an old master who has been making brine for many years.
6? The above bittern formula is brown-red with sugar color, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
Second, the use and storage methods of brine
Use of a brine
1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty.
2? A pot of good brine should always be marinated with animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.
3? Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.
4? In the process of use, we should always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects are reduced, we should make up for them in time, which is what we often say.
Preservation of brine
1? After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine.
2? After repeated use of brine, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to the boiling brine. This is to use protein's adsorption and coagulation to absorb the impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine.
3? The floating oil in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat.
4? When the brine is not used, it should be boiled and put into an enamel bucket to let it cool naturally, and don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage.
The real top secret brine formula
Guangdong-style refined brine
Raw materials:
A
3,500 grams of clear water, 0/500 grams of American fresh soy sauce/kloc-0, 500 grams of Jiangmen Lanhua brand soy sauce king 1500 grams, 500 grams of rose wine, Shaoxing carved wine 1000 grams, rock sugar 1500 grams, 50 grams of salt and 30 grams of Shuangqiao monosodium glutamate.
B 2500 grams of pig bone, 3000 grams of old chicken and 300 grams of dried shrimp.
C Zanthoxylum bungeanum, Illicium verum, Fructus Foeniculi and Fructus Tsaoko each 30g, Fructus Siraitiae Grosvenorii 2, Glycyrrhrizae Radix, Folium Cinnamomi Japonici and Rhizoma Alpiniae Officinalis each 20g, Citronella and Flos Caryophylli each10g, Pericarpium Citri Tangerinae 8g, Radix Angelicae Sinensis and dried red pepper 5g.
D 500 grams of chicken oil, 50 grams of onion, ginger, dried onion and garlic, and 80 grams of coriander head.
Making:
1, pork bones, and old chickens are chopped into pieces weighing 300g, boiled in boiling water 10 minutes, and taken out; C, put the material into boiling water and simmer for 5 minutes, then take it out and wrap it into a material bag;
2. Stir-fry the onion, ginger, dried onion, garlic and coriander in chicken oil which is heated to 40% for 0/5min, take out the raw materials, put them into a stainless steel barrel, boil the charging bag, all the materials A and B with high fire, turn to medium fire for 4h, and filter.
Features: salty, fresh, slightly sweet and rich in flavor.
Application: It is suitable for chicken with black bean sauce, goose web, goose wing, pig hand and so on.
Fujian-style white brine
Raw materials:
3 grams of star anise, 7 grams of clove, 6 grams of licorice, tsaoko, pepper and cinnamon, 4 grams of cardamom, 2 grams of fragrant leaves, 9 grams of galangal, 50 grams of onion and ginger.
B salt 500g, monosodium glutamate and chicken essence each150g, crystal sugar 200g, fish sauce 50g and cooking wine 30g.
C big bone 5000 grams.
Making:
1, put the big bone in boiling water for 5 minutes and take it out.
2. Wrap the material A in gauze and put it into a stainless steel barrel. Add clean water 12.5 kg, boil it with a big fire, and then cook it for 2 hours. Take out the material A, stir it again until it dissolves, and filter.
Features: light yellow in color and rich in fragrance.
Application: Suitable for marinating raw materials such as pigeon, pork belly and large intestine.
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Qianwei bittern
Raw materials:
A 200g of old ginger, 0/50g of shallot/kloc, 25g of fresh galangal, 50g of fresh southern ginger, 30g of cinnamon, angelica dahurica, Amomum villosum, star anise, fennel and fragrant leaves, 20g of pepper and dried pepper, and 0/5 of nutmeg, clove, fragrant fruit, Amomum tsaoko and licorice.
B 2500g of old hen, pig tube bone and pork belly, and 0/500g of ribs/kloc.
C 300 grams of rock sugar, 50 grams of salt, 250 grams of chicken essence, 350 grams of high-alcohol liquor, 25 grams of red rice, 800 grams of fish sauce, 500 grams of rose wine and 600 grams of soy sauce.
D ginger, onion, garlic cloves, coriander, cucumber, carrot, celery and onion100g each.
E salad oil1000g.
Making:
1, Cortex Cinnamomi Japonici, Radix Angelicae Dahuricae, Fructus Amomi, Fructus Anisi Stellati, Semen Myristicae, Flos Caryophylli, Fructus Fragrantis, Fructus Tsaoko, Radix Glycyrrhizae, Fructus Crataegi, and Fructus Siraitiae Grosvenorii in a dry pan and stir-fry for 10 minute, then take out and stir-fry with pepper, dried Chili, Fructus Foeniculi, Folium Cinnamomi Fragrantis, and Fructus Amomi Rotundus in salad oil with a heat of 50%.
2. D Add 50% hot salad oil, soak in low fire for 5 minutes, and take it out.
3, 200 grams of rock sugar into 50% hot 350 grams of salad oil, simmered into sugar color.
4. Soak the material B in boiling water for 5 minutes, take it out and add 50 kilograms of water to boil it. After simmering for 8 hours, remove the residue, add ginger, shallots, fresh galangal, fresh galangal, spice bag and fried material D for 45 minutes, and then add the remaining material C and the boiled sugar to mix well.
Features: fragrant taste, brown and red color.
Application: braised chicken, duck, beef, pig's ear, pig's tail and viscera.
Xin Chao you Lu
Raw materials: 200g of dried chili, 20g of prickly ash, ginger and onion100g, 60g of star anise, 20g of kaempferia galangal, cinnamon, fennel, Amomum tsaoko, Amomum villosum and Amomum villosum, 5g of clove, vanilla10g, 300g of sugar color, soy sauce and nutmeg.
Making:
1, Illicium verum, Cinnamomum cassia, Amomum tsaoko, Lilac, Amomum villosum and vanilla are soaked for 10 hour and taken out; Fresh soup is boiled in a brine pot.
2. Put 2,000 grams of mixed oil into the pot, add the soaked spices, fennel, kaempferia kaempferia and Alpinia katsumadai in a low fire for 30 minutes, and then remove them into the brine pot.
3. Add the remaining mixed oil into the pot, and when it is heated to 50%, add the ginger and onion pieces to make them fragrant, put the dried peppers and prickly ash and fry them for 30 minutes on low fire, then take them out of the pot and put them into the brine pot, and then add salt, soy sauce, chicken essence and sugar to simmer for 4 hours (the soup keeps boiling but not boiling).
Features: bright red color and rich fragrance.
Application: Suitable for marinating duck tongue, chicken gizzards, quails, wing tips and other raw materials, but not for marinating pig's trotters, beef, tripe, fat sausage and other raw materials with high oil content and strong smell.