Secret marinade recipe book

1, high-quality Sichuan brine

Cinnamon 100g, cardamom 50g, anise 70g, 25g leaves, 5 Luo Han Guo, 50g fruits, 15g cloves, Kaempferia 20g, 30g sand nuts, fennel 25g, 15g Chenpi, licorice 20g, angelica 20g, Angelica dahurica 30g, lemongrass 15g, Wicked Sarsaparilla 30g, pepper 60g, dry chili pepper section 30g, dry red pepper 20g. Dry red pepper 20g. spices soak in water for 20 minutes to blanch blanching water in a gauze bag.

Pot of human salad oil 100g, 100g of lard, 100g of chicken oil, under the ginger 100g, small onion 200g, 150g of onion threads, 150g of parsley section, parsley section, 30g of parsley section, frying slag, people 15 liters of water, boil into the remaining water of the old mother of ducks, old hens to prepare a pig bone 5kg, pork fat lkg, simmering salty soup into the spice packet boil 6 - 7 hours of ceasefire soak 1 day, open fire and simmer for 1 hour, add 150g of white wine, monosodium glutamate 300g, 300g of chicken essence, 500g of Huadiao wine, 200g of soy sauce, salt, sugar color 0k.

2, aroma of chicken marinade

Baharic dahuric dahuric acid 40g, 35g of cumin, chenpi 20g, 20g of morning glory, 15g of ginger, 15g of grass cardamom, Kaempferia galanga 10g, 10g of sand nut, 10g of cumin, 20g of cinnamon.

Water boil, add sugar color stir, add brine packet, salt, simmer for 30 minutes 0K.

3, Chongqing King Duck marinade spices

(make 50 smoked duck, water pot duck 1250g/ Only), 50g of cinnamon, fennel 75g, licorice 20g, Guangxiang 35g, cloves 20g, Angelica dahurica 50g, cinnamon 50g, pepper 50g, anise 100g, 50g of grass berries, 20g of sand nuts, 20g of grass cardamom, thirteen spices 50g, pepper 35g, 500g of ginger

4, red marinade recipes

500g of ginger, 60g of anise, Sannai 40g, cumin 40g, cinnamon 40g, sand nuts 50g, grass nuts 50g, cardamom 50g, galangal 30g, cloves 20g, patchouli 30g, Chenpi 30g, peppercorns 20g, 20g of leaves, 30g of red currant rice, 40g of soy sauce, salt, cooking wine, rock sugar, monosodium glutamate, bone broth, sugar color, red currant powder, hematoxylin (herbal hematoxylin boiled in water to make red) comfrey liquid, ginger, green onion.

5, brine

Anise 25g, cinnamon 15g, fennel 15-25g, licorice 10g, trinella 10g, Isatis tinctoria 3-5g, peppercorns 20g, 10g of nutmeg, nutmeg 5g, 15g of fruits of the grass, cloves 5-15g, 100g of ginger, scallions 150g (with whiskers) Shaojiao 100g, rock candy 350 500g, MSG 15g, salt 350 500g, ginger 100g, onions 150g (with whiskers), wine 100g, rock candy 350 500g, MSG 15g, salt 350 500g, water, water. 15g, salt 350 500g, fresh soup 5kg.

6, Chengdu Liao spare ribs brine

Original steaming brine technology, raw materials directly after the empty water steaming 15 minutes and then brine, more deodorization, but also human taste.

30g star anise, 30g cinnamon, 100g Chenpi, 6g cloves, 15g Shannai, 15g peppercorns, 20g aniseed, 15g ginger, 30g leaves, 6 fruits of grass, 20g licorice, 500g dried chili peppers, 200g green onions, 300g ginger, 50g rock sugar, 800g shaoxing wine, 100g sugar color, 150g salt, 400g peanut oil, monosodium glutamate (MSG) 150g, 20kg of bone broth, Liao spare ribs old brine soup 2000g, special fresh pepper old oil 1500g (dried chili peppers and fresh red chili peppers made of old oil, aged for a month).

7, Wuhan Black Duck

(50 ducks, each about 2.5 pounds) marinade: 400 grams of secret pharmaceutical powder, 16 kg of boiling water, salt 1100 grams, 450 grams of monosodium glutamate (MSG), acesulfame (sweeteners) 15 grams of duck flavor 250 grams of ginger, onion and garlic 500 grams of each, 500 grams of cooking wine.

Secret medicine powder: 150 grams of pepper, anise 100 grams, 75 grams of Sannai, 75 grams of cinnamon, 75 grams of fennel, 75 grams of fruits, 50 grams of nuts, cardamom, grass kou, wood, licorice 50 grams, 100 grams of leaves, all beaten into powder.

Brine: 15 kilograms of water, 5 kilograms of bone, 2.5 kilograms of salad oil, 600 grams of dried chili pepper, 500 grams of peppercorns, ginger and green onion, ethyl maltol appropriate amount.

Spices: cinnamon, orange peel, cinnamon, wood, grass kou, dried pine, ephedra 50 grams each, anise 60 grams, 40 grams of Sannai, 20 grams of cloves, 40 grams of ginger, nutmeg 60 grams of Angelica dahurica 40 grams of cardamom 30 grams of Hovenia dahurica 40 grams of coriander 100 grams of fennel 80 grams of licorice 65 grams of sand nuts 40 grams of leaves 60 grams of grass 30 grams of berries 30 grams of incense fruit. Thyme 30g,Gardenia 20g,Lingzhi 30g,Gui Zhi 40g,Yam 30g,Pepper 100g. Soy Sauce 750g, Lee Kum Kee Oyster Sauce 1kg, Lee Kum Kee Seafood Sauce 500g, Jhumhum Sauce 250g, Sweet Noodle Sauce 700g, Sugar Color 200g, Double Caramel Color 50g.

Production: slaughter, marinate, out of water, brine to 8 mature turn off the fire, soak (summer; 5 hours, winter 8 hours), eat when fishing out and draining, upper and lower heat 200 degrees baked for 20 minutes.

8, wuhan jiu jiu duck neck

chilled duck neck 5 kg, 400 grams of dried chili pepper section, ginger 100 grams, 120 grams of green onions, 20 grams of star anise, Sannai 10 grams of cinnamon 8 grams of fennel 10 grams of fennel 10 grams of grass nuts 10 grams of peppercorns 10 grams of cloves 5 grams of sand nuts 8 grams of cardamom 12 grams of paiwan 5 grams of grass, 3 grams of sesame seeds, salt 200 grams of monosodium glutamate (MSG) 15 grams of red currant 50 grams of rice , 100 grams of cooking wine, 5 kg of fresh soup, 2 kg of refined oil. Code taste, spices soak, sautéed each material, add fresh soup residue, simmer for 2 hours, brine, duck neck and then soak for 20 minutes can be.

9, Wuhan JiuJiu duck neck

Cinnamon 28 grams, 50 grams of ginger, Angelica dahurica 30 grams, 15 grams of sand nuts, garlic 50 grams, Chongqing dry chili 100 grams, 15 grams of red cardamom, 50 grams of pepper, star anise 30 grams of sugar 50 grams of fennel 30 grams of wine 50 grams of wine, 10 grams of fragrant fruits, 10 grams of Thousand Miles of Spices, 30 grams of green onions, 10 grams of coriander seeds, pepper 30 grams of pepper. 15 grams of fruits, 20 grams of peel, chicken essence, monosodium glutamate 30 grams, salt, poppy (national banned substances, it is best not to use) 200 grams. Can brine 30- 60 catty duck neck.

10, universal brine recipe

Take 1500 grams of chicken bones, pork bones 3000 grams of boiling water, plus 7 dry grams of water, simmering over low heat for 8 hours after the bones, put people brine packages, ginger 400 grams of water, add 10 dry grams of water, high-fire boil, turn to simmer over low heat for about 1 hour, the flavor overflow appropriate, under the right amount of sugar (according to the finished product color discretionary increase or decrease) and then into the 100 grams of yellow wine, 150 grams of salt, 50 grams of sugar can be.

Sugar color method: salad oil 1.5 two put people in the pot over low heat, add sugar 2 two sautéed to a deep red just bubbles, and immediately add 0.5 pounds of water into the sugar color.

Spice packet recipe: 65 grams of cinnamon, 45 grams of cloves, 65 grams of peppercorns, 65 grams of cumin, 65 grams of fennel, 65 grams of dried chili peppers, 45 grams of sorghum, 50 grams of ginger, 50 grams of nutmeg, 50 grams of cardamom, cardamom 50 grams of cardamom, 50 grams of licorice, 35 grams of spices, 50 grams of sand nut, 25 grams of orange peel.

Marinate the raw materials: take 20 pounds of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, 750 grams of salt, add washed raw materials to marinate for 6 - -10 hours. Brine time to add people wine, chicken essence, monosodium glutamate, chicken paste, salt, super fresh flavor king, soy sauce king spices brine, into the marinade has been cease-fire immersed in 10-15 minutes and then fish out that is complete.

Coloring: take the appropriate amount of maltose with a small amount of water on the fire to boil, add the appropriate amount of 8 落黄, to adjust the color to a golden yellow, and then use a brush on the surface of the chicken, ducks and other uniform layer can be brushed.

Methods of storage of brine: plastic bag will be brine loaded, put people in the freezer (pay attention to can not be mixed with raw materials), the next day out of the 6-7% hot oil with a brush, and then a layer of sesame oil can be brushed.

11, Jin Buwang brine

brine recipe: 50 grams of cumin, nutmeg (alias jade fruit) 60 grams, 50 grams of grass cardamom, 50 grams of Chen Pi, 75 grams of cinnamon, Shan Nai 50 grams of sand nuts 45 grams of wood 50 grams of licorice 50 grams of seeds (Schizandra) 30 grams of angelica 60 grams of walnut (Guangdong spices) 50 grams of incense 40.grams of wicker 50 grams of cardamom, 50 grams of white cardamom. g, Cardamom 50 g, Ginger 50 g, Angelica dahurica 75 g, Hawthorn 60 g, Cardamom 60 g, Fructus Herba 50 g, Andrographis paniculata (Chinese medicine) 70 g, Cloves 30 g, Licorice 50 g, Thousand Clove 50 g, Sandalwood 50 g, Peppercorns 200 g, Star Anise 200 g.

Medicine water method: the water 45 - -50 kg of high-fire boil, into the above herbs simmer for 4 hours after filtering (at this time the water left about 40 kg), another pot of water 45 - 50 kg of filtered herbs and then boiled - - times (about 4 hours), filtered again after the two soup mixing people in a clean bucket, medicinal materials water is ready.

Key points: the above herbs require the use of moisture-free, mold-free good herbs, the best cover when cooking: boiled medicine water should be used with the original chicken broth old brine; boiled medicine water should be used with a special spoon to take, so as to avoid dirt and oil, raw water into the soup, resulting in the acidic rot and deterioration of the medicine water should be avoided at high temperatures, can be preserved for a long time.

Brined soup production process: 1 old hen, tube bone (cracked) 3 kg, skinned pork or hoof 2 kg into 40 kg of water in a large fire to boil, beat away the blood foam sewage, and change to a small fire until the stewed (about 5 - 6 hours), with gauze filtered off the dregs of the broth to stay thick soup (about the loss of 5 pounds of water), and then add 1.5 kg of salt, monosodium glutamate (MSG) 1 kg of Shaoxing Huadiao 6 bottles of wine, medicinal ingredients Water about 1500 grams, 500 grams of ginger, the right amount of chili (depending on the taste of each place), 30 grams of ethyl maltol, fried 400 grams of sugar color, once again boiled into the old brine.

12, Sichuan brine recipe

Sichuan salt 300 grams, 250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 100 grams of cooking wine, Chef Sibao HD-6 aromatizer 20 grams of extreme U.S. Meat Treasure King 15 grams of flavor 16 grams of Chef Sibao marinade 15 grams of king aroma.

Shannai 30 grams, star anise 20 grams, 10 grams of cloves, cardamom 50 grams, 20 grams of fennel, 10 grams of sesame leaves, Angelica dahurica 5 grams, 30 grams of fruits of the grass, 20 grams of vanilla, 80 grams of bridge skin, 20 grams of cinnamon, 50 grams of wicker, 30 grams of Thyme, 20 grams of lemongrass, 50 grams of paiwan, 250 grams of dried chili peppers, 150 grams of peppercorns.

Practice: Chinese medicine with 30 pounds of water boiled into 15 pounds plus bone broth 45 pounds plus seasoning add spices boiled can be used

13, Wuhan Jingwu duck neck

400 grams of dried chili peppers, 120 grams of scallions, 100 grams of ginger, 30 grams of star anise, 10 grams of Sannai, cinnamon 8 grams of fennel 10 grams of fennel 10 grams of fruits of the grass 10 grams of peppercorns 10 grams of cloves 5 grams of nutrient 8 grams of sand. cardamom 12 grams, 5 grams of paiwan grass, 3 grams of sesame leaves, 200 grams of salt, 50 grams of red yeast rice, 100 grams of cooking wine, 10 grams of comfrey, 15 grams of monosodium glutamate (MSG), 5 kilograms of broth, 2 kilograms of refined oil (used to fry the spices, ginger, green onion, dry chili). Spices slightly soaked and drained, add the remaining ingredients can be simmered on low heat for 2 hours to brine. Duck neck 5 kg plus 50 grams of ginger, 50 grams of green onion section, 100 grams of salt, cooking wine, pepper, dried chili pepper section appropriate amount of marinade 1-2 hours, cleaned and boiled out of the brine, under the brine pot brine, and then immersed for 20 minutes can be eaten.