Sichuan brine
& lt raw materials >
Dried Chili100g, Zanthoxylum bungeanum10g, ginger 50g, onion100g, star anise 30g, kaempferia kaempferia10g, cinnamon10g, fennel10g, anise. Appropriate amount of chicken essence, 5000g of fresh soup and 3000g of mixed oil (including cooked vegetable oil1500g, refined oil1500g).
& lt method 1 >
1, pedicled, seeded and cut into knots; Wash ginger and break it; Wash the onion and cut it into sections; The tsaoko is broken and seeded; Then put star anise, cinnamon, clove, Amomum villosum, lawn mower and so on. Put in a pot, soak in clear water for 10 hour, take out and drain the water, and fry the rock sugar in a pot until it is sugar-colored; Pour the fresh soup into the pot and bring it to a boil.
2. Put the wok on low heat, inject 1000g mixed oil and heat it to 20% ~ 30%. Put the soaked spices, fennel, Anemarrhena rhizome and cardamom into a wok and soak for about 30 minutes. After the fragrance comes out, pick up the wok and pour it into the boiling pot.
3. Clean the pan again, inject1000g mixed oil and heat it to 40% to 50%. Add ginger slices first, then add dried peppers and prickly ash. When the oil is red, bright and spicy, take the pot and pour it into the pot.
4. Add refined salt, soy sauce, chicken essence and sugar color into the pot, switch to low fire, and keep the marinade in the pot boiling and not steaming. This is limited to about 4 hours, that is, it becomes oil brine.
< method 2 >
1, chopped green onion, ginger and celery, chopped green onion for later use.
2. Heat the vegetable oil to 90% heat, add onion, ginger, onion and celery in turn, fry until golden brown, and then remove the residue. When the oil temperature drops to 50% to 60%, scoop the hot oil into a stainless steel barrel filled with Ciba pepper and stir it evenly. After two or three days, take out the Zanba pepper in the bucket, which is a semi-finished product of bittern oil.
3. Boil the remaining spices in a boiling water pot for about 6 minutes, then take them out and drain them. When the semi-finished bittern oil is put into a pot and burned to 40% heat, the cooked spices are added, the fragrance is slowly extracted with low fire, and then the semi-finished bittern oil is soaked for 2 days, and the residue of the spices is removed to obtain the bittern oil.
Matters needing attention in preparing oily brine
1, before preparation, all kinds of large spices should be soaked in water to remove some bitterness in the spices and some bad pigments contained in the spices themselves. So as to ensure the umami taste and positive color of the oil-halogen marinade. In addition, because the fragrance of Amomum tsao-ko is mostly in its shell, its seeds can be removed before use.
2. Spices and dried peppers should be fried separately. The reason is that only low oil temperature can be used when frying spices (so that their spicy ingredients can be slowly dissolved) to achieve the ideal effect; Use higher oil temperature when frying dried Chili peppers, because it can make the oil halogen red and spicy.
3. Cooked vegetable oil and refined oil should be selected for oil selection. Cooked vegetable oil is dark in color, but has strong adhesion; The refined oil is light in color and weak in adhesion. So combining the two can complement each other. Make the color and adhesion of oil and salt water reach the best effect.
4. Avoid using animal fat when preparing bittern. If it is cooled slightly, it will condense on the surface of the finished product, which will affect the appearance of the finished dish.
5. Add less soy sauce when preparing. Because the addition of soy sauce only plays an auxiliary role in color matching, it will be salty if it is added too much, which will eventually affect the quality of braised dishes.