The most important thing in making brine is to make the stock. The ingredients needed to make the stock include pork bones, beef bones and old hens. Here we will teach you how to make the brine, using the most practical five spices. Brine is an example, and the following are detailed steps.
(1) Make 50 kilograms of stock
⑴Chop the pork bones and beef bones into two pieces from the middle;
⑵Put the pork bones into the pot Add boiled pork bones, beef bones and old hens to boil the blood foam, and constantly skim off the blood foam;
⑶ Take out the blanched pork bones and other ingredients, put them into warm water and wash them Clean;
⑷After cleaning, put it into a stainless steel brine bucket, and then add about 65 kilograms of water, because about 15 kilograms of water will evaporate during the soup making process, so you can get about 50 kilograms of water. Brine stock;
⑸ Add half a pound of old ginger, half a pound of green onions and half a pound of cooking wine to the brine bucket to remove the smell, cover the bucket, and bring to a boil over high heat;
⑹ Bring to a boil Finally, open the lid of the pot and observe whether there is blood foam. If there is blood foam, knock it off, because blood foam can easily cause the brine to become acidic, so it is best to clean up the blood foam when making brine stock to better preserve the brine;
⑺ After knocking off the blood foam, continue to cover the lid and simmer over low heat for about 5 hours;
⑻ During the cooking time of the broth, we will prepare the marinade package and prepare the gardenia. water and stir-fried sugar;
(2) Preparing the marinade packets
⑴ During the process of boiling the soup stock, we prepare the marinade packets;
⑵ Five spices We prepare the spice formula of the brine according to the following proportions: 50g red pepper, 40g mangosteen, 30g dried chili, 30g cumin, 24g cinnamon, 20g star anise, 20g grass fruit, 20g amomum villosum, 20g kaempferol, 20g white pepper, fragrant fruit 18g, Angelica dahurica 16g, licorice 15g, dried ginger 15g, pepper 10g, white cardamom 10g, yellow gardenia 10g, clove 8g, tangerine peel 6g, Paicao 6g, Lingcao 4g;
?⑶ Spices After mixing, wash it with clean water, and then soak it in clean water for 30 minutes. After soaking, use a colander to remove the spices, and use a clean gauze bag to make a spice bag. Do not tie the spice bag too tightly;
(3) Prepare gardenia water and sugar color
⑴ Prepare a dozen yellow gardenias, smash them into pieces and put them in a bowl, add two pounds of boiling water, soak for about an hour and set aside;
⑵ Next, fry the sugar color. Add 2 pounds of water and 2 pounds of rock sugar to the pot. Fry over medium heat. Stir continuously during the frying process. Pay attention when the color of the sugar begins to change. When the foam covers the entire pot, add a pound of boiling water. When all the crystals in the pot are completely melted, they will turn into sugar color. The best color is maroon.
(4) Seasoning the stewed soup
⑴After the spice bag, gardenia water and sugar color are prepared, the soup stock is almost ready. Remove all the residue of the soup stock. , about 50 kilograms of stock will be obtained;
⑵ Add one and a half kilograms of salt, half a kilogram of rock sugar, 2 taels of white sugar, 3 taels of chicken essence, and 2 taels of monosodium glutamate to the broth;
⑶ Add to the broth Gardenia water, filter it with a colander when adding;
⑷Continue to add the sugar color, stir constantly when adding, so that the sugar color can melt better;
⑸Finally Add the spice bag and simmer over low heat for about 40-50 minutes;
⑹After the time is almost up, take out the spice bag, and then fish out the residue. The new brine generally has a strong medicinal smell but less fragrance, so it needs more Raise the stew several times to achieve the best flavor!
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