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.
There are many ways to make marinade, but they are all the same. The materials used are similar, and some have changed several flavors because of regional differences and different eating habits.
Sichuan marinade:
Materials:
Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g ginger. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.
Modulation:
1. Divided into star anise, cinnamon, fennel and licorice. Divide Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi Rotundus, Fructus Tsaoko and Flos Caryophylli into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.
2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.
Cantonese refined brine
Raw materials:
A
3500g of clear water, 0/500g of American fresh soy sauce, 0/500g of Jiangmen Lanhua brand soy sauce, 500g of rose wine, 0/000g of Shaoxing wine, 0/500g of rock sugar, 50g of salt, 30g of Shuangqiao monosodium glutamate and 200g of Le Jia chicken essence powder.
B 2500 grams of pig bones, 3000 grams of old chicken and 300 grams of dried shrimps.
30g of pepper, 30g of star anise, 30g of fennel and 30g of Amomum tsaoko, 20g of Siraitia grosvenorii and 20g of licorice. , cinnamon, galangal, citronella, clove each10g, dried tangerine peel 8g, angelica sinensis 5g and dried chilli 5g.
D 500 grams of chicken oil, 50 grams of onion, ginger, dried onion and garlic, and 80 grams of coriander head.
Making:
1. Chop pig bones and old chickens into pieces weighing 300g, soak them in boiling water for 10 minute, and take them out; C, stewing the materials in boiling water for 5 minutes, taking them out and putting them into a material bag;
2. Add onion, ginger, dried onion, garlic and coriander head into chicken oil and stir-fry with 40% low fire15min, take out the raw materials, put them into a stainless steel barrel, boil the charging bag and all materials A and B with high fire, turn to medium fire for 4hr, and filter.
Features: salty, fresh, slightly sweet and full of flavor.
Usage: Suitable for lobster sauce chicken, goose web, goose wings, pig hands, etc.
Fujian flavor white brine
Raw materials:
3 grams of star anise, 7 grams of clove, 6 grams of licorice, tsaoko, pepper and cinnamon, 4 grams of cardamom, 2 grams of fragrant leaves, 9 grams of galangal and 50 grams of onion ginger.
500g of salt, monosodium glutamate and chicken essence150g, 200g of rock sugar, 50g of fish sauce and 30g of cooking wine.
C big bone 5000 grams.
Making:
1. Simmer the big bones in boiling water for 5 minutes, and then take them out.
2. Wrap the material A in gauze, put it in a stainless steel barrel, add 12.5 kg of clean water, boil it for 2 hours with low fire, take out the material A, add the material B, stir until it is dissolved, and filter.
Features: Pale yellow in color and rich in fragrance.
Usage: Suitable for raw materials such as stewed pigeon, pork belly and large intestine.