Brine production

Recipe

Cinnamon, star anise, 25g, 15g, fennel, 1525g, licorice, 10g, 10g, glycyrrhizin, 3 to 5g, Sichuan peppercorns, 20g, 10g Grass cardamom amomum villosum 5g 15g strawberry 5 cloves 100g 15g, green onions and ginger slices 150 Keshao wine 100g sugar 350500g 15g MSG 350g to 500g salt soup 5000g 50g finished oil gauze bag 2

Two kinds of preparations

1. Divide the star anise, cinnamon, fennel, licorice, sannai, carnation, pepper, Amomum villosum, ginger, grass fruit and clove into two types, one is loose. Put it in a gauze bag and tie the mouth of the bag tightly with a rope; wash the ginger and pat it into pieces; pull the onion knots and clean the roots.

2 pieces of sugar will be roasted on the fire, then lightly hit on the cutting board, then put into the pot with refined oil, stir-fry over low heat until dark red, mix with 500g boiling water, stir evenly, All about candy colors.

Put 3 pots on the fire, mix with 5000 grams of soup, add green onion, ginger, add salt, MSG and sugar color, then add the spice bag, boil over low heat until fragrant and fresh, then slowly turn into brine. Boil slowly.

There are three issues that need to be paid attention to

1. To fry the sugar color, you must fry it slowly and over low heat, and add some sugar. The color should be slightly tender, otherwise the sugar color will have a bitter taste.

The traditional method of 2 preparation usually does not add MSG and brine washing, but due to the lack of fresh flavor brine washing in most cases, the combined flavor requirements in recent years seem to have become more and more complex, so the modulation process can also be Proper MSG. It should be noted that MSG will not have side effects in salt water, because MSG will produce sodium pyrophosphate and lose flavor when the temperature is higher than 160°C, while the temperature of boiling salt water generally does not exceed 105°C.

3. Brine tenders should generally be added with sugar, color, etc. will make the brine back to sweetness. Tender sugar colors were added later, and they may not have combined well with the licorice. But from a medicinal properties perspective, licorice harmonizes the flavors and provides a fresh effect. Therefore, after adding sugar, color, adding brine can be considered as small licorice.

Contains 4 cloves of eugenol, which has a thick taste and the dosage can be adjusted according to the specific situation of use. Generally speaking, the dosage of 5000 grams of clove soup should be controlled at 515 grams.

5. Green onions produced in brine should retain their roots, so the brine can taste more fragrant. This is the experience taught to the author by my grandfather who has been producing salt water for many years.

6. Sugar is added to the brine recipe, the color is brownish-red and the color is a halo called red. If the sugar in the recipe is removed, the color turns to white halogen. Also, some people like to add salted dried chili peppers and serve it as a hot brine. Use salt water

1. Make boiling water before brining the required animal raw materials. Otherwise, the raw materials are directly brine in the pot.

The use and storage method will lead to a sharp reduction in salt water, resulting in the taste of the dish being too much. salty.

2. A pot of good brine should always have a darker flavor to marinate animal raw materials in order to increase the fresh flavor of the brine