How to make a good brine?

I, the production of brine

A recipe

1 anise 25 grams 2 cinnamon 15 grams 3 cumin 15 ~ 25 grams 4 Glycyrrhiza glabra 10 grams 5 Sannai 10 grams 6 Gan Wo 3 ~ 5 grams 7 pepper 20 grams 8 sand nuts 10 grams 9 Nutmeg 5 grams 10 grass nuts 15 grams 11 cloves 5 ~ 15 grams 12 ginger 100 grams 13 onion 150 grams 14 Shaoxing wine 100 grams 15 rock sugar 350-500 grams 16 15 grams of monosodium glutamate 17 350-500 grams of salt 18 5,000 grams of fresh broth 19 50 grams of refined oil 20 2 gauze bags

Second Preparation

1, star anise, cinnamon, aniseed, licorice, sambucus, glycyrrhiza, peppercorns, sand nuts, nutmeg, grass nuts, cloves and so on divided into two, respectively, into a loose gauze bag and tie the mouth of the bag with a thin rope; Ginger washed pat broken; green onions even root beard washed pull knot.

2, will be a large piece of rock sugar on the fire first sizzling, and then put on the chopping board gently cracked, and then with refined oil into the pot, with a small fire fried to a deep red, mixed with 500 grams of boiling water and stirred, that is, into the sugar color.

3, the pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire to the flavor of the overflowing, that is, into a fresh brine.

Three issues needing attention

1, fried sugar color, must be stir-fried with a small fire, and sugar color should be a little tender, otherwise the fried sugar color has a bitter taste.

2, according to the traditional method of modulation of brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the lack of freshness, coupled with the freshness of the people in recent years the requirements of the taste seems to have been more and more high, so in the process of modulation can be added to the amount of monosodium glutamate. It should be noted that the addition of monosodium glutamate in the brine does not play a side effect. Because monosodium glutamate will produce sodium pyroglutamate at temperatures above 160 degrees Celsius and lose its freshness, while the brine boiling temperature is generally not more than 105 degrees Celsius.

3, brine should generally be added to the tender sugar color, so that the brine has a sweet taste. And after adding the tender sugar color, can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the flavors and freshness. Therefore, after adding the sugar color, brine can still consider adding a little licorice

4, cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the dosage. Generally speaking, 5000 grams of fresh soup in the clove dosage should be controlled between 5 to 15 grams.

5, for the production of brine onion should be retained its roots, which can make the brine flavor more fragrant. This is a years of production of brine masters taught the author's experience.

6, the above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine.

Two, the use of brine and storage methods

A brine use

1, where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, it will lead to a sharp reduction in brine, resulting in the taste of the dish is too salty.

2, a pot of good brine, should be often brine fresh flavor of animal raw materials, so as to increase the fresh flavor of brine. There is a jargon called "brine the older the better", is the truth.

3, pork and chicken, ducks, geese, rabbits, such as fresh flavor of the raw materials, should be heavier with the odor of beef, mutton and a variety of animal "water"? Such as fat intestines Raw materials separate from the use of brine to ensure the quality of brine and brine dishes.

4, in the use of the process, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that a certain aspect of the reduction should be made up in a timely manner, that is, as we often say, "lack of what to make up for what".

Security of brine

1, brine after a period of time, will leave a few raw materials or spices residue, then you need to filter, in order to ensure the quality of brine.

2, brine after repeated use of soup will become thicker, although filtered, but also need to "clean up", that is, with clean animal blood mixed with water, Xu Xu added to the boiling brine, which is the use of protein adsorption and coagulation, sucking out the impurities in the brine in order to make the brine become clear, and speak! Some also use lean meat mush for brine "cleaning". However, it should be noted that the number of times each pot of brine cleaning can not be too much, so as not to lose the fresh flavor of brine.

3, brine in the floating oil should be often knocked off, the best brine surface to retain only a thin layer of "oil face". Otherwise, too much fat, easy to make brine deterioration? Fat oxidation due to deterioration.

4, brine when not in use, should be boiled into the enameled barrel, so that it naturally cooled, and do not shake. In addition, the bottom of the barrel should be padded with bricks to keep the bottom ventilated. If it is summer, brine must be boiled every day, if possible, but also into the cold storage. Brine in the long term when not in use, should also be taken out of the cold storage from time to time to boil, cool down and then put into storage.

The above is only a little experience and experience of the author of the production of Sichuan-style brine. But cooking is the study of change, so readers in the modulation of Sichuan-style marinade, but also according to the specific circumstances of the flexibility of the marinade of the ingredients and modulation methods, so as to make a satisfactory marinade to.

Hong Kong-style sea brine recipe

Red brine:

1) 25 grams of star anise, 33 grams of cinnamon, 33 grams of licorice, 8 grams of grass berries, 8 grams of cloves, 8 grams of powdered ginger (sanya), 8 grams of tangerine, a small piece of rosmarinus officinalis into a brine bag to spare.

Put the pot on medium heat, add 4 two peanut oil, 1 two pat crushed ginger, 2 two shallots stirred to the aroma after adding light soy sauce 3 pounds, shaoxing wine 1.5 pounds, 1.3 pounds of rock sugar and marinade bag together, boil, turn to simmer for half an hour, to the flavor of the scattered, fish out the ginger and green onions, skimming off the floating foam on the line.

Instructions: If often used, then in the use of 6-8 times to change the marinade package, and soy sauce, wine, sugar, etc. according to the marinade consumption in proportion to the increase. The heavy taste can add about 15 grams -20 grams of salt.

Suiyang chili sauce dipping water

Suiyang chili sauce dipping water production method and bad chili dipping water is basically the same, is the Suiyang chili sauce with cooked rapeseed oil, add the appropriate amount of cilantro, side-ear root powder, bitter garlic powder and green onion stir-fried, and then out of the pot into a container, as you use it. It can be used as a dipping sauce for vegetarian dishes and stews.

Suiyang Chili Sauce is named after Suiyang County, Guizhou Province, where the local people harvest chili peppers during the season, wash fresh bullet-head and millet chili peppers after removing their tips, add ginger, garlic cloves, fresh fennel seeds, etc., and grind them into chili sauce with a stone mill, then add salt to season them to taste, and then finally put them into an earthen altar, cover them with a lid and fill them with water along the altar, and then seal them up for 30 days or so.

Suiyang chili sauce can be used to make dipping water, but also can be used directly for the meal, Suiyang chili sauce, if properly stored, can be 1 to 3 years not bad, and the older the more fragrant.

Note: If you are trying to open a brine store ~ the above brine after one of the most important thing, now all brine store brine package all into the big tobacco ~ dose to be less, can play a fresh flavor, harmless to the human body ~ this is what I used to learn to brine when the master said ~ completely are private secrets ~ all brine store are so dry ~ but not publicized!

Chaosu professional brine recipe and production of secret techniques

Cantonese cuisine cuisine of the production of brine mainly includes: "white brine" "general brine" "fine brine (that is, oil chicken water) "" Chaozhou brine """ crispy pigeon brine "" and "" fire gear juice "" and other kinds of brine. In the early 1980s, most chefs used the traditional fixed recipes of "General Marinade" and "Fine Marinade (Oil Chicken Water)" to make all varieties of Cantonese marinades, and most of the marinades were made with mainly spices and herbs, water or soy sauce, lacking in meat flavor and freshness, and the texture was characterized by a large amount of meat. Fresh flavor, taste is to big salty and sweet as the focus, with the change of people's tastes, this kind of formula products are gradually not popular with diners; to the nineties, with the deepening of the Cantonese cuisine to the outside world of dietary exchanges, as well as the Chinese people's consumption ability to improve the production of marinade materials have qualitative changes; at this time, with the spirit of reform of the chefs and in the emerging "Teochew marinades "in the new" Teochew brine, the introduction of the concept of "boiling top soup", "Teochew brine" in the addition of Jinhua ham, big bone, earth fish, scallop and other fresh ingredients; so that the "new school of The "new school" brine varieties not only have a strong flavor of herbs, but also increase the freshness and meat flavor, so that diners eat after the teeth to stay fragrant.

Under the guidance of this reform concept, all marinades have undergone a renovation; under the premise that their original color has not changed, the same ingredients that can make the marinade increase the freshness and meat flavor have been added, and in terms of taste to change the traditional salty-sweet taste to thick but not salty as a guideline, so that the original marinade recipes can be new life, to be immortalized.

In this chapter we will be old and new brine recipes are included, so that readers can clearly know and analyze the "old", "new" brine production recipe changes, but also other cuisine special brine recipe collection together for reference.

White brine

(1) Ingredients: 5 kg of water, 50 grams of cinnamon, 50 grams of ginger, 20 grams of peel, 50 grams of licorice, 50 grams of leaves, star anise (fennel) 30 grams, 30 grams of Sichuan pepper (peppercorns), 400 grams of Shaoxing Hua Diao wine, 500 grams of Rose Dew, 200 grams of refined salt, 100 grams of monosodium glutamate.

Method: the two formulas are basically the same; first of all, the brine herbs are wrapped in a soup bag; then put into the water that has been boiled and rolled for a few minutes more; seasoning and wine can be used.

General brine

(1) Ingredients: 3 kg of water, 3 kg of soy sauce, 200 grams of Shaoxing Hua Diao wine, 300 grams of rock sugar, 100 grams of ginger, 200 grams of green onion, 200 grams of raw oil, 50 grams of star anise (fennel), 100 grams of cinnamon, 100 grams of licorice, 30 grams of grass nuts (grass nutmeg), 30 grams of cloves, 30 grams of ginger, 30 grams of tangerine peel. 1 Luo Han Guo, 100g of red grain rice.

Method: the two recipes are basically the same; fierce wok oil, burst through the ginger and scallion; and then poured into the boil has been mixed with water, soy sauce, Shaoxing Huadiao wine and rock sugar in the liquid, with a slow fire simmering; marinade herbs to be wrapped in a soup bag, and the red grain rice is another package of soup bag, the same in the pouring ginger and scallion into; the first time to simmer marinade, the marinade should be slowly simmered for about 30 minutes before use! The flavor of the herbs and soy sauce will be fully developed in the brine.

Fine brine

(1) Ingredients: 3 kg of soy sauce, 2 kg of rock sugar, 300 grams of dark soy sauce, 200 grams of Shaoxing Hua Diao wine, 20 grams of licorice, 20 grams of cinnamon, 20 grams of star anise (fennel), 5 grams of cloves, 10 grams of peppercorns, 10 grams of fennel, 20 grams of leaves, 10 grams of strawberry (grass nutmeg), 15 grams of licorice, 15 grams of tangerine, 15 grams of red grain rice, 50 grams of red grain fruit, 1 gram of red grain rice. one, 50 grams of red grain rice, 100 grams of ginger, 150 grams of green onion, 200 grams of raw oil.

Method: first soy sauce, rock sugar, Shaoxing Huadiao wine and mix with a slow fire boil roll; and then put into the soup bag wrapped in the brine herbs, while the red rice is wrapped in a separate soup bag; at the same time, put into the popping through the bursting of fragrant ginger and green onion; and then a slow fire roll for about 2 hours; and finally to observe the color of the brine, with the old pumping good color can be used.

Chaosu professional brine recipe and production method!

Ingredients: anise 15 grams, 10 grams of Sannai, 10 grams of cinnamon, 8 grams of fennel, 5 grams of cloves, 10 grams of tangerine, 10 grams of licorice, mealybugs 1 [Note], 150 grams of ginger, 2 Luo Han Guo, 30 grams of lemongrass, 30 grams of garlic, 15 grams of dry onion, 30 grams of coriander

Soup: 1 old hen, 1500 grams of bone or ribs, cinnamon in the shell 150 grams, 250 grams of pork fat, 300 grams of garlic cloves or garlic scapes

Seasoning: 75 grams of salt, 50 grams of cooking wine, 10 grams of fish sauce, 50 grams of sugar, 15 grams of monosodium glutamate, 30 grams of red soybean oil, 300-500 grams of soy sauce, 250 grams of dark soy sauce.