Brine seasoning is the seasoning for making brine dishes, which generally refers to the herbal spices used to make brine. Marinade has a strong aromatic flavor, can remove the fishy taste of food ingredients, and increase the function of food flavor. The brine in the brine pot with water to make brine, different brine recipe can be made into different types of brine aroma. There are hundreds of spices in the market, the more common ones are star anise, cinnamon, peppercorns, licorice, cumin , white koji, meat koji, sand nuts , incense leaves, male cloves, female cloves, ginger, ginger, lemongrass , licorice, grass nuts and so on. Herb Fruit, etc.
Main Ingredients: Grass Fruit, Pepper
Flavor: Fresh and Mellow
The earliest traced back to the pre-Qin period, when wine and dregs were widely used in meals, and there were recipes for marinades, sauces, and dregs in the Song Dynasty. Marinade, bad system technology in the diet has been specifically used. Throughout the ages, people on the sauce marinated dishes with beautiful color and lustre. Fresh and mellow, soft and moist, full of praise.
Vanilla marinade
(a) recipe: 1 fruits of grass, pepper 5G, licorice 5G, cinnamon 5G, anise 5G, cumin 5G, 2 green onions, chili peppers 2, ginger 4 slices, 4 tablespoons of rice wine, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of icing sugar
(b) modulation:
Packing ingredients into a cotton bag, the closure of the tightly bound for spare.
Flatten the green onion and cut into large sections, flatten the chili pepper and chopped, standby.
Take a deep pot, add the ingredients and seasonings and bring to a boil for 1 portion of the marinade.
Sichuan style marinade
(a) recipe: 25 grams of star anise cinnamon 15 grams of fennel 15 to 25 grams of licorice 10 grams of Sannai 10 grams of glycyrrhiza 3-5 grams of peppercorns 20 grams of nutmeg 10 grams of nutmeg 5 grams of fructus herbaceus 15 grams of cloves 5-15 grams of ginger 100 grams of scallions 150 grams of wine 100 grams of crystal sugar 350-500 grams of MSG 15 grams of salt 350-500 grams of refined oil 5000 grams of fresh broth 50 grams of refined oil. Fresh soup 5000 grams of refined oil 50 grams of gauze bag 2
1, the anise, cinnamon, aniseed, licorice, nai, Gan Woi, pepper, sand nuts, nutmeg, grass nuts, cloves, etc. are divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; ginger cleaned and patted; scallions with the root of the mustache cleaned and pulled knots.
2, will be a large piece of rock sugar on the fire first sizzling, and then put on the chopping board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.
3, the pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire to the flavor of the overflowing, that is, into a fresh brine.
(c) the need to pay attention to the problem:
1, fried sugar color, must be stir-fried with a small fire, and sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.
2, according to the traditional method of modulation of brine usually do not add MSG, but due to the fresh brine most of the fresh flavor is not enough, coupled with the requirements of people on the fresh flavor seems to have been more and more high, so in the process of modulation can also be added in moderation of the monosodium glutamate (MSG). It should be noted that the addition of monosodium glutamate in the brine will not play a side effect, because monosodium glutamate in the temperature above 160 ℃ will produce sodium pyroglutamate and thus lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.
3, brine in general should be added to the tender sugar color, so that the brine will have a sweet taste. And after adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice.
4, cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the amount. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.
5, for the production of brine onion should be retained its roots, which can make the brine flavor more fragrant. This is a years of production of brine masters taught the author's experience.
6, the above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.
1, where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, will lead to a sharp decrease in the brine, resulting in the taste of the dish is too salty.
2, a pot of good brine, should be often brine fresh flavor of animal raw materials, so as to increase the fresh flavor of brine. There is a jargon called "brine the older the better", is the truth.
3, pork and chicken, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, lamb and a variety of animal "water" such as fat intestines raw materials to separate the use of brine in order to ensure that brine and brine the quality of the dishes.
4, in the use of the process, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".