Features: light yellow color, rich wax flavor.
Application: suitable for brining all kinds of meat products.
Brine recipe (three)
Raw materials: 250 grams of green onion oil, 200 grams of sesame oil, 15 kg of water. a carrot, celery 150 grams, 100 grams of garlic, 10 grams of dried chili, 25 grams of cilantro, green chili pepper, ginger, scallions, onions 50 grams each. b pig bone 4000 grams, 1200 grams of old hen, ham, pork rinds 400 grams each. c anise, Cinnamon 15 g each, allspice, pepper, cumin 10 g each, tangerine peel, grass nuts, good ginger, nutmeg 20 g each, cardamom, Wicker 10 g each, 3 Luo Han Guo, cloves, lemongrass 5 g each,
Shannai, sand nuts 8 g each.D monosodium glutamate 250 g, sea born with the king of pump, salt, rock sugar, Huadiao wine, fish sauce 200 g each.
Production: 1, B material into the boiling water blanch 10 minutes over high heat, and then into the 15 kg of water in the high-fire boil and change the small fire, cook for 2 hours to filter the broth. 2, A material washed, wrapped in gauze and ready to use; C material into the water for 10 minutes, washed, fished out of the gauze bag and ready to use. 3, will be wrapped in the A material and C material into the boiled broth in the high-fire, and change to low-fire cook 40 minutes to the soup, and then the water is not used, and then the broth. Change to a small fire to cook for 40 minutes until the soup spice flavor overflow, and then blend into the D material, add green onion oil, sesame oil seasoning can be.
Features: red color, fresh, salty, sweet and spicy.
Application: In the process of brine use, should be alternately brine chicken claws, beef, pork claws, goose wings, rabbit legs, etc., so as to make the brine taste better.
The key to making: C raw materials need to be soaked and cleaned to remove impurities. Then add D raw materials, need to be carefully seasoned, the taste can not be partial, can not use too much lemongrass in the C raw materials
. As the spices by boiling has a bitter flavor, the amount of rock sugar can be increased or reduced appropriately. In brining beef, rabbit legs and other large pieces, should be beef, rabbit legs, etc. in advance with salt, monosodium glutamate, cooking wine marinade.
Flavor: spicy, fresh and salty, slightly sweet.
Raw materials: A old chicken, pork, Jinhua ham 1500 grams each, elbow bone 2500 grams. B dry sharp pepper 250 grams, Guanghexiang, Angelica dahurica, ginger, light fragrant wood 30 grams each, 70 grams of star anise, 35 grams of cinnamon, fresh ginger, sesame seeds, licorice 50 grams each, pericarp, cumin, coriander seeds 20 grams each, 10 strawberries, 5 grams of cloves, black pepper grains, 10 grams of pimento each. 2 Luo Han Guo, 4g lemongrass. C 2 bottles of Lee Kum Kee Bean Sauce, 2 bottles of Hunan Spicy Sauce, 500g Cai Shen Oyster Sauce, 100g each of green onion and ginger, 50g each of garlic, onion and onion head. D 70g refined salt, 150g Daihashi Monosodium Glutamate, 200g Meiji-Chicken Powder, 500g Lee Kum Kee Soy Sauce, 550g Meiji-Shao Soy Sauce, 600g Shaoxing Huadiao Wine, 30g red yeasted rice, 100g rock candy 50g of Rose Dew Wine, 500g of E Salad Oil.
Production: 1, A material washed, put into the boiling water blanch 10 minutes over high heat, remove into a large bucket with 30 kg of clean water boiled over high heat, change the fire to cook for 5 hours after the dregs of the juice. 2, B material into a dry pan frying over low heat for 10 minutes (the fire is not easy to be too big, so as not to avoid spice coke), with gauze tightly put into the barrel of the simmering for 30 minutes after 30 minutes over low heat. 3, the pot into the salad oil, burned to 50 percent of the heat when the C material stir-fry 10 minutes over low heat, take out the gauze tied tightly, put into the bucket and add D material (red currant rice need to use gauze tied tightly separately), the oil will be burned to 5 into the rock sugar into the ice sugar immersion frying for 20-30 minutes into the color of sugar, poured into the bucket, simmering over low heat for 40 minutes.
Characteristics: brownish-red color, fragrant flavor.
Application: suitable for brining duck, pigeon, chicks and so on.
Raw materials: 50 kg of water, salad oil 5000 g. A ginger 250 grams, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, coriander 150 grams, 150 grams of onion, 1 catty of dried shrimp, 1 catty of dried scallops, 2 big fish, 15 grams of incense leaves. B 2 old hen, 6 pounds of ham, 6 pounds of soup bones, pig's hooves 5. C 50 grams of lemongrass, 50 grams of pepper, strawberry. grams, 50 grams of peppercorns, 20 grams of grass berries, 4 Luo Han Guo, 25 grams of sennet, 50 grams of white nutmeg, 20 grams of sand nuts, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of allspice, 10 grams of cloves, 15 grams of cinnamon, 20 grams of hairy peaches, 2 pairs of mealybugs. d 1500 grams of Hua Diao Wine, 1500 grams of sugar flakes, 500 grams of chicken powder, 600 grams of monosodium glutamate, 150 grams of Rose Dew, 250 grams of Guangdong rice wine. 1000 grams, 250 grams of white wine, 250 grams of Meiji fresh soy sauce, 750 grams of soy sauce.
Production: 1, will be chopped into the A material burned to 30% hot 5000 grams of salad oil in a low-fire simmer for 30 minutes into the spice oil, take the oil standby; C material into a dry pan in a low-fire stir-fry for 10 minutes to take out the cool through the gauze package into a spice packet. 2, with stainless steel bucket will be added to the B material of 50 kilograms of water boiled on high heat and then boil over a small fire for 4 hours, into the C material of spice packets and then simmer over a small fire for 3 hours to put the D material and A material into a spice packet. and A material boiled into the spice oil into the mixing is complete.
Features: Salty, fresh and slightly sweet.
Application: suitable for brining goose palms, goose wings, pig's feet, strips of tofu, eggs.
Seafood Marinade
Raw materials: grass berries, pepper, dried chili 5 grams each, angelica, licorice, cumin 3 grams each, 4 grams of cardamom, 10 grams of allspice, star anise 8 grams, 2 grams of cinnamon, carrots, salt, celery section, parsley section, green and red peppercorns, 50 grams of Guangdong rice wine, ginger, green onion 20 grams each, Aji-Mei Soy Sauce 100 grams of shrimp oil, rock sugar 10 grams, seafood Soy Sauce 75g, 25g of Thai fish sauce, 3g of Kou
Jiajia marinade, 15g of sesame seed marinade, 5g of chicken juice, 20g of special soup king.
Production: 1, the grass berries, angelica, cardamom, coriander, fennel, pepper, anise, licorice, cinnamon, dried chili peppers washed and dried, wrapped in gauze into a spice packet. 2, celery section, green and red pepper (de-tipped and deseeded and then sliced), ginger (patted through), green onion (patted loose), carrot slices are spare. 3, the soup pot into the water 20 kilograms, add the packet, refined salt, rock sugar, Ajinomoto soy sauce, Shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade juice, aroma bad marinade, chicken juice, celery section, cilantro section, green and red peppers, ginger, green onions, carrots, high-fire boil, low-fire covered simmer for half an hour, cooled and filtered to be completed.
Features: brownish red color, salty, slightly sweet and slightly spicy.
Application: suitable for brining seafood mollusks, shellfish, such as fresh squid, shrimp mayflies, kiwi shrimp, conch, snails, sea squash, clams, paste crab.
Note: 1, cultivation of seafood brine with materials to be ready, otherwise it is difficult to form the unique flavor of brine, spices can be put into proportion according to the tastes of diners slightly increase or decrease, brine brine is seafood raw materials, seafood to light, so the proportion of the choice of spices must be unified before and after, so as not to produce overly thick or overly light phenomenon. 2, this brine brine seafood raw materials is not easy to be too long in order to avoid the seafood Getting old, the method is to brine the raw materials after preliminary treatment, cure net viscera and sediment, blanch and then put into the brine pot, on the fire boil immediately after the end of the pot away from the fire, cooled and soaked for about 2 hours, can be fished out. 3, this brine is light and fresh-flavored mainly in the simmering process does not need to add oil, but the dishes should be mixed with an appropriate amount of green onion oil in order to increase the finished product aroma, luster. 4, because of the fishy taste of the seafood heavier, so this brine should not be repeated over and over again for a long period of time. So this brine should not be used repeatedly for a long time, after using two, that is, to replace the new brine.
Production/Beijing Wang Pu
Chaozhou brine
Soup: 3 hens, 2 old ducks, 10 pounds of pork elbow, 10 pounds of boiled vertebrae, 100 pounds of water
Spices: 20 grams of ginger, 50 grams of ginger, 10 grams of nutmeg, 10 grams of cardamom, 15 grams of leaves, fennel 10 grams of fennel, 10 grams of grasshopper, 3 Luo Han Guo, lemongrass 10 grams of sand nuts, 10 grams of white pepper, 10 grams of lemongrass, 10 grams of lemongrass. g, 10 grams of sand nuts, 10 grams of Angelica dahurica, 10 grams of cinnamon, 10 grams of cardamom, 3 mealybugs
Seasoning: Meiji fresh soy sauce 1 bottle, 1 bottle of fish sauce, 1 bottle of Guangdong rice wine, 2 bottles of peppercorn wine, osmanthus rush 1 bottle of wine, 1 bottle of rice wine, Rose Dew Wine moderate amount of sugar (or icing sugar) 50 grams of powdered chicken moderate amount of monosodium glutamate (MSG) moderate amount of soy sauce moderate amount of oyster sauce moderate amount of oyster sauce. Wine: cilantro, scallions, green onions, ginger, onions, celery
Production: 1, the old duck cumin, old hen, pig front elbow, pig spine into the cold water pot on high heat, skimming foam out, into the stainless steel bucket, add water to the boil on high heat and then switch to small fire for 10 hours, fishing out the raw materials to stay soup. 2, spices washed and wrapped in gauze, put into the soup in a low-fire boil 3 hours out. Add seasoning, Cantonese rice wine, rice wine and soy sauce to taste. Cilantro, green onion, ginger, celery, banana, onion, fry in oil and pour into bucket.
Features: Strong flavor.
Application: Suitable for brining chicken wings, pork elbow, pork sausage, goose head and so on.
Flavor: salty, sweet and dry aroma.
Raw materials: A star anise, sand ginger, grass nuts, Chenpi 25 grams each, cinnamon, party ginseng 15 grams each, pepper, thyme, wolfberries, sand nuts, shelled cinnamon 20 grams each, 40 grams of licorice, 1 Luohan Guo, mealybugs 2, 5 grams of cloves, 40 grams of black pepper grains, 10 slices of aromatic leaves, 30 grams of American ginseng, 50 grams of dates, 50 grams of fresh ginger, 50 grams of freshly cut southern ginger, cumin, good ginger, lemongrass, sannetta, B Zhu Hou sauce 1 bottle, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of wine, 20 grams of curry sauce, Pixian bean paste, 15 grams of soy sauce, 500 grams of soy sauce, 50 grams of monosodium glutamate, 20 grams of chicken essence, 500 grams of rock sugar, 300 grams of peanut oil, 75 grams of sesame oil, 5 grams of white wine. C onion 250 grams, 150 grams of ginger (cracked), 100 grams of garlic powder, sweet bamboo shoots, 15 grams of medicinal celery, 10 grams of green and red pepper, 150 grams of onion. D 3000 grams of old hen, 1500 grams of old duck, Jinhua ham, 2000 grams of hamstring bones, 750 grams of wild turtle, 50 kg of water.
Production: 1, D material washed into slightly boiling water blanch 10 minutes on medium heat, remove rinsed and water control, into 50 kg of water on the fire boiling skimmed off the froth, turn to medium heat and cook for 10 hours after filtering to stay in the broth, put into the brine pot. 2, A material washed into the pot of boiling water to blanch for 5 minutes, fished out of the material into the bag in the zipper tied into the brine pot and cooked for 30 minutes. 3, the pan into the peanut oil to boil until 5
When hot, put all the C material into the brine pot. Add all ingredients of Ingredient B and cook on low heat for 20 minutes.
Features: red color and strong flavor.
Application: suitable for brining pork belly, tripe, beef, chicken, duck, soybean products category.
Cao Chef Marinade
Flavor: salty, fresh and mellow, five flavors.
Raw materials: A 50 kg of water, 1500 grams each of old hen, duck, pork, 2000 grams of pork bar bone, 1000 grams of chicken claw bone. B 100 grams of red currant rice, monosodium glutamate, 200 grams each of cooking wine, crushed rock sugar, Zigong well salt, ginger, 500 grams each of chicken oil. C 50 grams each of peppercorns, cumin, 30 grams each of star anise, sannay, cinnamon, dried ginger, grass berries, fragrant fruit, aromatic leaves,. Cloves, Lingzhao, Paijiao 20 grams each, sand nuts, cardamom, pepper 50 grams each.
Production: 1, A material is cleaned, put into the boiling water in a large fire after skimming off the foam, put into the 50 kg of water in a large bucket, with a large fire and then with a small fire to cook for 12 hours, filtered slagging. 2, B material in the crushed rock sugar with a small fire into the color of sugar, the red currant rice wrapped in gauze, cut into small pieces of ginger, Zigong salt with a small fire frying hot, and then put B material into a large bucket of inside the coloring and seasoning. 3, C material with a small fire fried incense pot with a smasher broken into a cloth bag tightly, put into a large vat of soup inside, simmering for 8 hours that is.
Characteristics: slightly reddish color, outstanding flavor.
Brined vegetables, is the initial processing and blanching of raw materials in the matching brine cooked or immersed into dishes, such as usually we often eat brined chicken, brined duck, brined pork belly, brined dried beans, brined chicken eggs and so on. Although these brine red, yellow, white and other color differences, but its sweet and flavorful characteristics of the United States so that consumers never get tired of eating, but brine, especially brine poultry prices often call consumers scratch their heads, so some people to the supermarket to buy brine or their own concoction of brine to do brine, but brine brine are a single color of the black-red, not to do the kind of hotels, yellow and white brine to the goods. The reason for this, connoisseurs say that this is not a good grasp of the red, yellow, white marinade blending secret. Therefore, this issue introduces the red, yellow and white brine production methods.
The preparation of brine is the first key to good brine. Marinade preparation of good and bad, will directly affect the color and taste of brine quality. Marinade can be generally divided into red marinade, yellow marinade, white marinade three categories.
Red marinade
Raw materials: 20 grams of star anise, 20 grams of cinnamon, 50 grams of orange peel, 8 grams of cloves, 20 grams of sennet, 20 grams of peppercorns, 15 grams of fennel, 20 grams of sesame leaves, 20 grams of ginger, grass fruits 5, 15 grams of licorice, 100 grams of dried red chili peppers, 150 grams of green onions, 150 grams of ginger, 250 grams of sugar, 1000 grams of wine, 500 grams of high-quality soy sauce, sugar color 50 grams of refined salt. 50 grams of sugar color, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kilograms of bone broth.
Method: ① strawberry with a knife to crack, cinnamon with the back of the knife knocked into small pieces, licorice cut into thick slices, scallions pull knot, ginger with a knife to shoot loose, dried red pepper cut into segments. ② star anise, cinnamon, Chenpi, cloves, mountain nai, peppercorns, fennel, allspice, grass berries, ginger, licorice, dried red chili pepper together in a spice bag, the bag mouth tied securely. ③ the spice bag, onion knots, ginger pieces, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, bone broth together into the marinade pot, seasoning can be.
yellow marinade
raw material: yellow gardenia 150 grams, fragrant leaf 100 grams, 50 grams of sennel, 25 grams of pepper, 50 grams of ginger, 25 grams of sand nuts, 150 grams of fried garlic nuts, 150 grams of fried fresh tangerine peel, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1,000 grams of yellow wine, 250 grams of cooked canola oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 200 grams of salt. 230 grams of refined salt, bone broth 12 kg.
Method: ① yellow gardenia use knife to shoot crack, celery tie knot, ginger use knife to shoot loose. ② the yellow gardenia, the fragrant leaf, the mountain nai, the peppercorn, the good ginger, the sand nut, the deep-fried garlic kernel, the deep-fried fresh tangerine peel into the spice bag, the bag mouth ties firmly. ③ put the spice bag, celery knot, ginger pieces, satay sauce, yellow wine, hot canola oil, oil curry, refined salt, bone broth together into the marinade pot, mix well. White marinade
Raw materials: star anise 60 grams, 50 grams of sanya, 25 grams of pepper, 25 grams of nutmeg, 50 grams of tangerine peel, 50 grams of allspice, 25 grams of Angelica dahurica, 150 grams of green onion, 150 grams of ginger, 1,000 grams of liquor, 1,000 grams of white soy sauce, 120 grams of salt, 100 grams of monosodium glutamate, bone broth, 12 kilograms.
Method: ① scallions pull knot, ginger with a knife pat loose. Star anise, shennai, pepper, nutmeg, orange peel, sesame leaves, angelica dahurica into a spice bag, the bag mouth firmly. ② spice bag, onion knots, ginger, water wine, white soy sauce, refined salt, monosodium glutamate, bone broth together into the brine pot, mix well. This recipe is suitable for brining 10~12 kg of raw ingredients (families can proportionally reduce the number of seasonings).
Marinade preparation of three secrets
One, the amount of spices, salt, soy sauce should be appropriate: too much spice, into the dish taste of medicine, color black; spices too little, into the dish fragrance is not enough. Too much salt, in addition to the taste of the dishes "dead salty", will also make the dishes tight, shriveled; salt is too little, into the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product color black ugly; soy sauce too little, the taste is not fresh.
Two, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful spices, do not use easy to fade spices.
Three, marinade should not be boiled beforehand: marinade should be ready to use, so as to avoid the aromatic flavor of the condiments in vain evaporated, but also to save fuel and time.
The preservation of marinade
Halogenated dishes marinade, should pay attention to save, save for the next time. The more often the marinade is used, the longer it is kept, the better the quality and the more beautiful the flavor. This is because the marinade contains more and more soluble proteins and other ingredients.
The preservation of marinade, should pay attention to the following points:
1, skim the floating oil, floating foam. Marinade of floating oil, floating foam should be skimmed often, and often filtered to slag.
2, to regularly heat sterilization. Summer and autumn every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the marinade should be put in the disinfected container.
3, containers must use pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used.
4, pay attention to the storage location. Marinade should be placed in a cool, ventilated, dust-proof place, plus screen cover to prevent flies and other insects fall into the marinade.
5, the addition of raw materials. Spice bag is generally used only 2 times should be replaced. Other seasonings should be brined every time the raw materials, that is, to add a time.
Note: With the old halogen, the modulation of marinade is not necessary to use bone broth, water can also be used, but also can not add oil.
Sichuan brine production technology
Sichuan brine production technology
Sichuan brine since the formation of the day, will be recognized by the masses, because brine with other cooking methods can not reach the advantages of the millennium, enduring. Halibut is not a single cooking method, but a set of cooking (heating) and flavoring both in one, because of halibut in the fire requirements than other fire grabbing dishes can be mastered, so the son of the generation will get a lot of friends enthusiastic, especially some housewives who do not know how to cook. His characteristics are very obvious.
First, the material is convenient, can be rich and frugal
Because of the richness of Sichuan, so the raw materials used for brining is very extensive, so that the chef provides a greater choice of opportunities and aspects.
Second texture palatable, rich in flavor
Halogenated raw materials, according to the texture of the raw materials and diners on the brine taste requirements, can be raked raked, can be soft soft, the crispy is crisp ...... The five spices in the brine is the most used in Sichuan cuisine, he gives the richest taste, the most palatable, any one of the five flavors can be added or subtracted according to their own preferences.
Third aroma pleasant, moist and not greasy
Because of the brine added a certain amount of spices with their respective pungent flavor and aroma, so brine out of the dishes in addition to the mellow sense of five flavors, there is a special aroma. These aromas can be refreshing, wake up the brain, so when tasting the brine, you can achieve both good taste sensations, but also produce good olfactory sensations, is the superior dishes with wine.
Fourth, easy to carry, easy to store
Brined dishes, due to heat will make the raw materials in the protein denaturation, which in turn produces the phenomenon of dehydration, so that the brined raw materials hungry, the water content of the weakening of the raw materials, which increases the storage period and storage period, brine raw materials, due to the martial arts juice, it is easy to carry, so that the preferred choice of food for travel.
Fifth, increase appetite, good nutrition.
Halogenated raw materials for a large number of materials, meat and vegetarian, and most of the halogenated condiments with appetizing skin health benefits, digestion and stagnation and other effects. So the use of halogenated raw materials, in addition to meet the human body's need for protein and vitamins, etc., but also to achieve the purpose of appetizing, increase appetite. Sichuan brine so that one of the important parts of the Sichuan food culture, since its inception, will be connected with the masses of the inexplicable, it is in the Kingdom of Sichuan, after thousands of years of history, and still remains a charm, when we lift the chopsticks to taste that delicious brine, but also will be so fragrant, long and fragrant peculiar flavor intoxicated, but also make the world have such a delicious and praise,, and may our Sichuan cuisine! Rhyme forever, fragrant ladybird miles.
Next we talk about the classification of brine:
A brine is divided into two categories: red brine and white brine. Its flavor is basically the same, is a composite flavor type, taste salty and fresh, with a strong five flavors (the flavor used, spices are basically the same).
Red halogen, plus sugar color halogenated food was golden yellow (brown, such as brined beef, golden yellow, such as brined fat intestines, etc.) White halogen, without sugar color halogenated food was colorless or color (white halogen chicken, white halogen tripe pork belly, etc.)
Halogen characteristics:
Whether white halogen or red halogen, which is basically part of the category of boiled, due to the halogen than the boil a little longer than the cooking time, it is part of the separate cooking! Hair exists in Sichuan cuisine, so brine is a method of Sichuan cuisine cooking method. It is one of the most widely used methods for Sichuan cold dishes. Seasonings plus spices made of a variety of brine, raw materials roughly into the brine into the dish, applicable to, meat, poultry game, aquatic products, vegetables, soy products and other raw materials, Sichuan brine is the red and white brine after a good food, made into a Sichuan hot dishes, cold dishes of the process applicable to the family, restaurants, restaurants for food. Red and white brine production process and notes
I. Red and white brine production process
(1) brine seasoning and spices
Make a standard 12,5 kg of brine
Seasoning: 300 grams of salt
250 grams of rock sugar 500 grams of ginger 300 grams of green onions 100 grams of cooking wine 100 grams of chicken MSG spices: 30 grams of kenaf 20 grams of octopus 10 grams of cloves 50 grams of cardamom 20 grams of fennel.
Scented leaves 100 grams of Angelica dahurica 50 grams of fruits 50 grams of vanilla 60 grams of orange peel 30 grams of cinnamon 80 grams of wicker 50 grams of thyme 30 grams of lemongrass 40 grams of rowan grass 50 grams of dried chili peppers 50 grams
Soup raw materials: 3500 grams of chicken bones and 1500 grams of bone
Two. Red and white brine production
(1) the chicken skeleton. Pig bone (hammer broken) with cold water blanch to open, remove the blood foam, clean with water, re-add water, put ginger (pat broken), green onions (stay root full length), after boiling, the application of a small fire slowly simmering, can not be used with a fierce fire (simmering with a small fire is a clear broth, simmering for the broth) proudly into the marinade broth to be used.
(2) sugar color frying method: frying with oil. Rock sugar first processed into a fine powder, put a little oil in the pot, under the rock sugar powder, stir-fry slowly over medium heat, to be sugar from white to yellow, change to a small fire, sugar oil was yellow bubbles, end away from the fire to continue to stir-fry (this time must be
Brined dishes are hot refrigeration to eat the dishes to the color of the beautiful meat flavor and mellow and long, and both a wide range of materials, more varieties, easy to make, easy to store and other characteristics. It is with 'brine' to cook, either red brine, or white brine, their modulation are inseparable from the flavor seasoning. Because of the so-called seasoning [aroma] material ratio, plus or minus, concoctions and other techniques varied, and thus the aroma of brine on the distinctive features. Below I dedicate to the majority of cooking enthusiasts a brine recipe:
One of the ingredients:
Spices: star anise 60 grams, 50 grams of cinnamon, 45 grams of hay, 50 grams of peel, 200 grams of fresh ginger, lemongrass 75 grams of mealybugs 1 pair of cloves 10 grams of fruits 30 grams of fennel 35 grams of peppercorns 25 grams of American ginseng 30 grams of American ginseng 15 grams of ginseng, yin and yang bei
[Chinese traditional medicine], the ratio of ingredients, plus or minus, concoction and so on.
[Chinese medicine store available] 25 grams, 4 Luo Han Guo, 20 grams of wolfberry, 50 grams of jujube, 100 grams of dried onion, 30 grams of ginger. Soup: 2 old hen, 1 old crow, 3000 grams of pig stick bone, 300 grams of cinnamon [with shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green, red pepper.
Seasoning: 250 grams of refined salt, 1,500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence.
Two method:
1- old hen, old crows clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed with about 20 kilograms of water: boiled over high heat, skimming foam, transferred to a pot of broth over medium heat, fish out of the old hen, ducks, stick bone to be used.
2 - the original soup poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shellfish, goji berries and so on with gauze wrapped into a spice packet into the brine pot, and then into the fresh ginger, lemongrass, knocking through the Luo Han Guo, jujubes, dried onion, patting through the ginger, seasoning salt, light soy sauce, light soy sauce, sugar color, cooking wine, fish sauce, rock candy, and so on. Then simmer on the fire for about 1 hour, to be fully flavored, add monosodium glutamate (MSG), chicken essence, that is, into the brine.
3-first to brine the raw materials to be clean, after the initial processing, into the brine pot, the other will be celery cut section, parsley cut section, green and red peppers seeded and cut into pieces, together and the chemical lard into the frying pan after frying want to start the pot poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly brine can be cooked.
Guilin rice noodle brine recipe ingredients; pork skull, cow bone 4000 grams each. Grass berries, cinnamon, licorice 20 grams each, anise, ginger, lemongrass, sand nuts 15 grams each, cumin, honeysuckle, pepper grains, 25 grams each of the fruit, incense leaves, pepper 10 grams each, the two Luo Han Guo, Chen Pi 6 grams, 22 grams of incense, 21 grams of thyme, patchouli 13 grams, 400 grams of Yangjiang douzhi, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried onion, 150 grams of Guilin curd, salt 250 grams, 250 grams of chicken powder, 100 grams of monosodium glutamate, 200 grams of rock sugar,, 1000 grams of soy sauce, 500 grams of salad oil. Practice; (1) pork and beef bones cleaned, into the boiling water boiled over high heat for 10 minutes, fished out and washed into a stainless steel bucket, add water 1. 5 kg of high-fire boiling, low-fire cooking for 5 hours into the flavor, filtered to stay in the soup. (2) pot into the salad oil, burned to 5 into the heat into the spices, beans, dried pepper stir-fried over low heat for 15 minutes, fish out the spices, wrapped up in gauze into a spice packet, into the soup simmering over low heat for 2 hours. (3) leave 30 grams of oil in the pot, burned to 5 into the heat into the curd stir-fry two minutes over low heat, put salt, monosodium glutamate, chicken essence, rock sugar, soy sauce simmering open, out of the pot into the stainless steel bucket can be adjusted. Features; color sauce red. Taste salty and fragrant. Tips; this is Guilin rice noodles special brine, can not be used to brine chicken and duck, can be used to brine beef, pork, donkey meat, horse meat, offal.
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