Brine is the common name for the culinary science of cold food dishes, which? brine? is a cooking technique, is the initial processing of the ingredients into the modulation of the brine, after a long time heating, so that the brine in the spices, seasonings, and the base soup contained in the presentation of freshness, aroma substances slowly injected into the ingredients, and heating and maturation of the cooking technique.

How do you make brine?

While the title of the short four words, but the answer to which the content is very cumbersome, due to space limitations today this article mainly explains the practice of brine in the two key steps: brine modulation and formal brining of ingredients.

The modulation of brine is the soul of brine, it not only plays a role in guiding the theme of flavor, in the removal of fishy odor and odor of ingredients at the same time, but also to give it a fresh and aromatic complex flavor. Marinade in our country according to different regions, different tastes, roughly divided into five schools: Northeast sauce sugar soup, northern red brine, Jiangsu and Zhejiang bad brine, Sichuan and Hunan spicy brine, as well as Teochew brine, each brine can be said to be loved by diners.

The formal brining ingredients determine the flavor and texture of the dish.

Share a Sichuan-style spicy brine practice

This spicy brine is a few years ago I participated in a brine training course information, interested in experimentation, do not understand can leave a message in the comments section, real information, do not like do not spray.

I. Marinade modulation

Preparation of spices: 20 grams of anise, 20 grams of cumin, 18 grams of cardamom, 15 grams of pepper, 15 grams of grass berries, 15 grams of cinnamon, 10 grams of Angelica dahurica, 10 grams of sand nuts, 10 grams of incense, 10 grams of Thyme, 10 grams of white pepper, crabapple 6 grams of licorice 6 grams of orange peel 6 grams of grass cardamom 5 grams of licorice 5 grams of cloves 5 grams of lemongrass 8 grams.

Seasoning: rapeseed oil 1500 grams, 80 grams of Huadiao wine, 200 grams of fish sauce, 150 grams of rock sugar, 240 grams of salt, 100 grams of monosodium glutamate, a bottle of mash, large red robe peppercorns, chili pepper, king of the right amount, the right amount of sugar color, 150 grams of scallions, ginger 100 grams.

Making: Hang 20 pounds of broth in advance into a stainless steel bucket (add pork bones, chicken racks, etc.). Another pot pour canola oil boiling to go to the rapeseed flavor, when the temperature is lowered into the shallots and ginger slices fried flavor, put PI County bean paste 250 grams, pickled peppers 50 grams of fried red oil, and poured into the soup pot together.

Spices into the packet, soak in warm water for 10 minutes, drain the water into the soup, add the remaining seasonings on high heat to boil, turn on low heat for half an hour, filtering the material residue (leaving the spices) brine is ready.

Two. Formal brine ingredients

This brine can be brine pig goods, duck goods, etc., brine about the remaining seventeen or eight pounds, you can then brine 15 pounds of ingredients. Among them, the proportion of king chili and pepper can be added according to local taste discretion.

The ingredients need to go through fine preliminary processing, such as removing stubble, soaking, blanching, etc., and some large ingredients should be marinated in advance. In the formal brine, brine should be boiled and then into the ingredients, and so on again to open the pot, to season the color, all properly, change the small fire brine to the right time and taste.

Share brine production skills

1. Configuration of high-quality brine: brine is good or bad to determine the quality of brine products, brine key brine ingredients to be ready, brine ingredients include: broth, spice packets, salt, soy sauce (can not be added), sugar, sugar color, and so on.

2. Master the brine fire: brine the fire of more than slow fire immersion, in the seasoning and coloring should be used in the fire, such as color stability should be changed in a timely manner.

3. Brine can be used continuously, but must often be heated and boiled to prevent deterioration. And brine to a large number of hard brine, brine more often, the old brine natural flavor.