Brine recipe (a)

Liu Chef brine

Raw materials: A. Anise 50 grams, 50 grams of nutmeg, 50 grams of licorice, 50 grams of ginger, 15 grams of peppercorns, 10 grams of fennel, lemongrass 25 grams of pepper 10 grams of white pepper, 8 fruits of the grass, nutmeg 6, 6 nutmegs, 20 slices of leaves, 10 grams of cloves, three rosary nuts, mealybugs 2, coriander seeds 50 grams, dahurica 10 grams, eucommia 10 grams, southern ginger 10 grams, ginger 10 grams B. 3,000 grams of old hen, 3,000 grams of Jinhua ham, 250 grams of dried scallops, 10 pounds of pork loin, 10 pounds of pork bones. C. 60 pounds of water. D. 750 grams of onion, 400 grams of ginger, 150 grams of garlic. E. 1500 grams of salad oil. F. 1500 grams of Guangzhou rice wine. F. 800 grams of Guangzhou rice wine, 1,000 grams of Huadiao wine, 1,000 grams of rock sugar, 1500 grams of Haitian Golden Label Soy Sauce, 170 grams of Meiji Fresh Soy Sauce, 300 grams of fish sauce, 500 grams of soy sauce, 250 grams of oyster sauce, 150 grams of monosodium glutamate, 250 grams of salt, 150 grams of chicken powder.

Production: 1, A material with gauze wrapped pot, put into boiling water over high heat for 10 minutes and fished out and spare; B material in addition to dried scallops, the rest of the raw materials are put into the boiling water over high heat for 20 minutes, fished out and rinsed and spare. 2, will be put into the stainless steel barrel C material into blanching B material, dried scallops in a small fire pot for 12 hours, will be taken out of the B material, put the original soup filtered into the stainless steel barrel again and add A material 2 hours. material to boil for 2 hours over low heat, add the F material to cook over low heat for 30 minutes. 3, D material to wash and cut into thick slices, put into the boiling to 60% of the heat of the salad oil in a low-fire dipping and deep-frying for 5 minutes until fragrant, fish out the D material to the salad oil poured into the soup can be adjusted well.

Features: salty and slightly sweet taste, bright red color.

Scope of application: it can be used to brine beef offal, pig offal, beef, hare and so on.

Wang Chef Marinade

Raw materials: A. 50 grams of star anise, 20 grams of peppercorns, 30 grams of allspice, 25 grams of tangerine peel, 30 grams of fruits of the grass, 10 grams of cloves, 15 grams of licorice, 3 Luo Han Guo, 25 grams of ginger, 25 grams of cardamom, 25 grams of nutmeg B. 200 grams of green onions, ginger 300 grams of garlic cloves 300 grams of onions 250 grams of carrots 250 grams of celery 200 grams of green peppers 150 grams of green pepper. 200g, 150g green pepper, 100g red pepper, 600g whole cilantro, 25g dried chili pepper. c. 1000g rock sugar, 500g white soy sauce, 150g fish sauce, 150g Shanxi vinegar, 2,000g Lee Kum Kee soy sauce, 250g Gui Hua Kou Kou Juice, 300g Kamehameha Wan Soy Sauce, 500g Hua Diao Wine, 150g Rose Dew Wine, 100g Straw Mushroom Soy Sauce, 400g salt, 300g MSG. 400g, 300g MSG, 250g chicken powder.

D. 5,000 grams of pork big bone, 1,500 grams of old pork elbow, 2,000 grams of old hen, 4,500 grams of old duck. E. 2 packets, 2,000 grams of salad oil.

Production: 1, the A material package into the package kind of spare; B material of all the raw materials of half of the package into the package (dried chili pepper wire all) spare. 2, the soup barrel with 50 pounds of water, put the D material to cook on high heat for 30 minutes to low heat, simmer to the soup barrel soup left 1/3, all the raw materials out of the soup, soup with a fine funnel net filtration. 3, the soup barrel with 50 kg of water, put D material cooked 30 minutes to low heat, simmer to the soup barrel soup left 1/3, all the ingredients, soup with a fine funnel net filtration. Salvage the soup oil standby. 3, salad oil into the frying pan burned to 30% hot, the remaining ingredients in the B material into a small fire stir fry for 10 minutes to the end of the aroma when the raw materials into the material oil, the material oil, two packaged packets of material, C material together into the soup barrel simmering for 30 minutes after the marinade ingredients.

Features: bright red color, mellow taste.

Scope of application: pigeon, pig ears, goose palms, pork belly, tripe, eggs, tofu and so on.

Gu Kitchen Marinade

Raw materials: A. 20 grams of nutmeg, 20 grams of nutmeg, 5 grams of cloves, 35 grams of cumin, 5 grams of Angelica dahurica, 30 grams of ginger, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (ripe fresh hawthorn slices dried), 35 grams of leaves, 10 grams of licorice, 25 grams of grasshoppers, 15 grams of tangerine peel, the top grade of the red currant 150 grams of rice. B. 200 grams of soy sauce. Nestle Meiji fresh soy sauce 50 grams, 200 grams of oyster sauce, 1500 grams of rock sugar, 750 grams of salt, 350 grams of monosodium glutamate, 500 grams of cooking wine. C. 1500 grams of chicken bones, 1500 grams of pork bones, 25 pounds of water. D. 150 grams of sliced ginger, 100 grams of green onions, parsley, parsley, green peppers, onion 50 grams of each. E. 100 grams of salad oil.

Production: 1, the pot into the salad oil, burned seventy percent of the heat into the D material stir-fried over low heat for 30 minutes until fragrant, into the C material boiled over high heat and then simmered over low heat for 20 minutes, take out the D material. 2, will be made of A material with gauze package, put into the soup after the simmering of the step after the soup simmered over low heat for another 2 hours, with a strainer to fish out the material packet, the chicken bones, the big bone of the pig, put into the B material seasoning into it.

Features: bright red color, salty and slightly sweet taste. Scope of application: can be used to brine duck head, duck neck, pig's feet, pork belly, pigeon, rabbit head and so on.

Lee Chef brine

Raw materials: A. 15 pounds of soup bones, 10 pounds of ham bones, 5 pounds of pig's claws, 3 pounds of chicken claws, 3 old hen, 3 pounds of phoenix claws, 3 pounds of meat, (120 pounds of water) hanging soup can be put in the tangerine peel 50 grams of silk. B. Dried scallops, shrimp 1,000 grams each. C. 185 grams of star anise, apples 185 grams of peppercorns 100 grams of cumin, cumin 40 grams of 150 grams of cinnamon. 185 grams, 150 grams of ginger, 120 grams of white pepper, 80 grams of licorice, 135 grams of tangerine peel, 2 Luo Han Guo, 60 grams of cloves, 60 grams of Angelica sinensis, 40 grams of allspice, 500 grams of ginger D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 jin of rock sugar, 1,000 grams of rose wine, 2,000 grams of monosodium glutamate (MSG), 5,000 grams of salt, 2,000 grams of chicken broth, 500 grams of Guangdong rice wine.

E. ① garlic oil: 2 pounds of green onions, 3 pounds of garlic, 1 pound of sliced onions. ② vegetable package: scallions, ginger, celery, carrots, onions, southern ginger slices.

Production: A hanging soup for two days, fished out into the soup, put B and C in a small fire to simmer the flavor, will be D seasoning, put E (1) (2) that is good

Production: can not be brined soybean products and fishy things such as intestines, brine tofu, you can set up another brine bucket (such as white brine or separate brine) often cleaned to keep clean, to do the lack of taste and flavor, lack of oil can be added to the garlic oil.

Zhang Chef brine

Soup: 2 old hen (weighing about 3000 grams), 1 old duck (weighing about 2000 grams), 1 pork elbow (weighing about 1500 kilograms), beef bones (weighing about 2000 grams), mealybugs 4, 1000 grams of pork.

Spices: taro 100 grams, 50 grams of vanilla, 50 grams of betel nut, 50 grams of Wicker, 50 grams of strawberry, 75 grams of star anise, 30 grams of peppercorns, 150 grams of cinnamon, 50 grams of grass nutmeg, 10 grams of cloves, 50 grams of ginger, 50 grams of nutmeg, 30 grams of Angelica dahuricae, 75 grams of cumin, 30 grams of allspice, 30 grams of osmanthus, 300 grams of branches put alone.

Raw materials: 1000 grams of green onions, 500 grams of ginger, 400 grams of cilantro, 500 grams of celery, peeled fresh ginger 1500 grams, 500 grams of carrots, 500 grams of dry onions, 300 grams of onions, 1000 grams of garlic cloves, 30 grams of each of the green and red pepper.

Seasoning: 500 grams of South Milk Juice, 1000 grams of Thai Fish Sauce, 2500 grams of Lee Kum Kee Soy Sauce, 600 grams of Lee Kum Kee Oyster Sauce, 480 grams of Lee Kum Kee Seafood Sauce, 500 grams of Rose Wine, 2000 grams of Fragrant Oil, 500 grams of Salad Oil, 2250 grams of Shaoxing Yellow Wine, 500 grams of Cantonese Rice Wine, 500 grams of Flower Carving Wine, 500 grams of Apple Cider Vinegar, 2500 grams of Rock Sugar, salt. 1000g.

Production: 1, the old hen, duck, elbow, pork, beef bones with 25 kg of water boiled over high heat and then cooked over low heat to 5 hours into the broth, fish out the raw materials into the green onions, ginger, parsley, celery, fresh ginger, mealybugs; another pot of south milk juice, oyster sauce, seafood sauce stir-fried over low heat for 10 minutes, poured into the soup barrel to cook the flavor and fish out of the onions, ginger and juice filtered through a fine cloth. 2, branch branch cleaned, put a separate package; the rest of the spices. Put a separate package; the rest of the spices into the boiling water blanch 5 minutes over high heat, remove the water and wash, put into a dry pot to dry water, with the package into the soup bucket, and then put into the soy sauce, rock sugar, fish sauce, yellow wine, Huadiao wine, Rose Dew Wine. 3, the pot into the sesame oil, salad oil, burned to 60% heat into the carrots, fresh ginger, cilantro, garlic cloves, onions, dry onions made of cooking oil and then cooled to put into the marinade bucket. 4, The green and red pepper, garlic cut into small particles, soak in water for 2 minutes, squeeze out the water into a container into the apple cider vinegar, rose wine, rock sugar, a little some cold boiled, made of marinade with the finished product on the table.

White brine

Raw materials: A 25,000 grams of water, 5,000 grams of pork vertebrae, 2,000 grams of hen, 5,000 grams of bone, B licorice 35 grams of incense leaves 10 grams of cinnamon 20 grams of grass 6.5 grams of fruits, 10 grams of Chenpi, 10 grams of ginger slices, 5 grams of spices, 5 grams of peppercorns, white pepper 15 grams of C. 200 grams of rock sugar, 1,000 grams of salt, 25 grams of MSG, Huadiao. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of scallop

Production: pig vertebrae, old hen, stick bone together into a pot of cold water, boiling skimming floating powder. Fish out into a stainless steel bucket, add water and boil over high heat, change to low heat and cook for 3 hours, fish out the raw materials, leaving the soup. 2) B material wrapped in gauze, put it into a clean water basin and wash it, boil the pot, add the C material to boil the pot that is completed.

Features: light yellow color, salty and slightly sweet taste.

Application: suitable for brining pigeon, sausage head, phoenix claw, chicken elbow bone

Brine Recipe (II)

Guilin rice noodle brine

Raw materials: pork skull, beef bone 4000 grams each, 20 grams of grass nuts, cinnamon, licorice, 15 grams of star anise, lemongrass, sand nut, 25 grams of fennel, 5 grams of clove, 10 grams of allspice, pepper, 6 grams of tangerine peel. 400g of Yangjiang tempeh, 50g of dried chili peppers, 500g of ginger, 200g of dried scallions, 150g of Guilin tofu milk, 100g of salt, 250g of Meiji chicken powder, 100g of monosodium glutamate, 200g of rock sugar, 1,000g of soya sauce, 500g of salad oil.

Production: 1, pig skull, beef bones cleaned, into the boiling water blanch 10 minutes over high heat, fish out into a stainless steel bucket, add 15 kg of water to boil over high heat, cook over low heat for 5 hours, filtered to retain the soup. 2, the pot into the salad oil, burned to fifty percent heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame seeds, peppercorns, chenpi, tempeh, dried chili peppers on low heat! Stir fry 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 50 percent of the heat into the tofu milk stir fry over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering away, out of the pot into the stainless steel bucket can be adjusted.

Features: color sauce red, taste salty.

Application: special brine for Guilin rice noodles, can not be used to brine chicken, duck, you can brine beef, pork, donkey meat, horse meat, offal.