The scientific name of bittern is bittern. After boiling salt with brine, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, which is toxic to human body. Drinking brine is one of the main ways of folk suicide. Brine is an important raw material of tofu, which makes protein in soybean milk coagulate into colloid, analyzes moisture and makes tofu. Tofu made with salt water is very delicious. The proverb says: Bitter water makes tofu, and everything drops.
Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.
Brine is commonly used in the north and south, and the catering industry is often distinguished by red and white brine, which is called pickles cooked food. Brine has its own unique flavor.
[Edit this paragraph] Production method
1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.
Storage method: it needs to be cooked once in the morning and once in the evening, and the "medicine bag" should be replaced once every 0/5 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
Exercise:
(1) Boil thick soup with old chicken, soup bones and longan.
(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula. ......
What is brine?
Brine is a common seasoning in Sichuan cuisine and many snacks. The raw materials are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, galangal, ginger, onion, soy sauce, soy sauce and crystal sugar. It can be made by cooking for hours.
With the accelerated pace of people's life, time is also an important consideration. It takes a long time to make homemade brine. Therefore, the marinade package appeared, the most prominent of which is liao ribs concentrated marinade. Liao's sparerib concentrated marinade, also known as century-old marinade, is made by Liao Jiazu's secret recipe and original skill. Rich in fragrance, simple to use, clean and hygienic, it has been rated as a green product by the state.
Many restaurants reuse salt water because they think the longer they cook, the better.
Application mode
1. After tearing the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg water and heat it to dilute it into liquid.
2. Add food 1.25- 1.5 kg, and the size of food segmentation should be completely submerged in salt water.
3. After cooking on low fire, try to make the marinade fresh and suitable, and then take it out of the pot. It is better to pour a little marinade.
Available range
1. Pickled livestock, poultry, bean products and eggs.
2. The longer the marinade is used, the more fragrant it tastes. 3. The used marinade can be used for cooking, cooking noodles or making hot pot soup, which tastes better.
What is salt water made of?
Brine is a common seasoning in China Cantonese cuisine and Fujian cuisine, and it is a kind of soy sauce cooked with various spices. It also refers to a technical term.
1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.
Storage method: it needs to be cooked once in the morning and once in the evening, and the "medicine bag" should be replaced once every 0/5 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
What is brine and how to make brine?
There are many kinds of brine, the simplest one is: stir-fry pepper in a pot, add salt, water, cooking wine, fennel and monosodium glutamate after the fragrance is released. After thorough cooling, you can marinate it in cooked white chicken, pork tongue, ribs and other marinades for several hours according to your own preferences.
What is brine? Where can I buy it?
The scientific name of bittern is bittern. After boiling with brine, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, which is toxic to human body. Drinking brine is one of the main ways of folk suicide. Brine is an important raw material for making tofu, which makes protein in soybean milk coagulate into colloid and separate out water to make tofu. Tofu made of salt water is delicious. The proverb says: Bitter water makes tofu, and everything drops.
Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.
You can buy it in the supermarket selling spices or in the wholesale market, and choose according to your own preferences.
What is the function of salt water?
Brine is a common seasoning in China Cantonese cuisine and Fujian cuisine, and it is a kind of soy sauce cooked with various spices.
Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, light soy sauce, dark soy sauce and crystal sugar. It can be made by cooking for hours. Fuduo restaurant will reuse brine because they think the longer it is cooked, the better it will taste.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and the south, and it is often distinguished by red and white brine in the catering industry, which is called sauce cooked food. Everything pickled has its own unique flavor.
What is the fragrance in salt water?
Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The fragrant strips are made of Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Zingiberis Recens, Onion, soy sauce, and crystal sugar, and can be boiled for several hours. Many restaurants reuse salt water because they think the longer they cook, the better.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and the south, and it is often distinguished by red and white brine in the catering industry, which is called sauce cooked food. Everything pickled has its own unique flavor.
manufacturing method
Brine ribs 1, ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water12.5kg, soy sauce1500g, soy sauce1500g, fish sauce 500g, crystal sugar150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and green garlic 2500g.
Storage method: it needs to be cooked once in the morning and once in the evening, and the "medicine bag" should be replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
Bitter duck siesta 6. Ingredients: old hen, soup bone, longan, light soy sauce, dark soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
Exercise:
(1) Boil thick soup with old chicken, soup bones and longan.
(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula.
Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper.
Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g.
Exercise:
Pot-stewed (1) old hen, old crow governs the net [ ......
What kind of brine is good?
Liao ribs's concentrated marinade, the first Chinese marinade, is very good and has been deeply loved by consumers.
The preparation method is simple, easy to operate and full of fragrance.
I bought braised pork ribs directly from liao ribs the day before yesterday.
I think it says that you can marinate 3 Jin of meat, and the rest is marinated eggs.
It's delicious, too I think it's better than the halogen outside. At least clean and hygienic!
Application mode
1. After tearing the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg water and heat it to dilute it into liquid.
2. Add food 1.25- 1.5 kg, and the size of food segmentation should be completely submerged in salt water. 3. After cooking on low fire, try to make the marinade fresh and suitable, and then take it out of the pot. It is better to pour a little marinade.
Available range
1. Pickled livestock, poultry, bean products and eggs.
2. The longer the marinade is used, the more fragrant it tastes.
3. The used marinade can be used for cooking, cooking noodles or making hot pot soup, which tastes better.
What is the composition of brine used to make tofu?
Magnesium chloride is the main component of brine for tofu, which tastes bitter.
There are many electrolytes in brine, mainly metal ions such as calcium and magnesium, which will solidify protein in human body. Therefore, if people drink more brine, their lives will be in danger.
What is brine?
The scientific name of bittern is bittern. After boiling salt with brine, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, which is toxic to human body. Drinking brine is one of the main ways of folk suicide. Brine is an important raw material for making tofu, which makes protein in soybean milk coagulate into colloid and separate out water to make tofu. Tofu made of salt water is delicious. The proverb says: Bitter water makes tofu, and everything drops. Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste. Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.