Can anyone tell me the recipe and process of making the marinade suitable for southern Minnesotans.... The food that comes out of the marinade better be ok.... Thank you!

I. Making of marinade

One Recipe

Anise 25 grams of cinnamon 15 grams of cumin 15 to 25 grams of licorice 10 grams of Sannai 10 grams of Gan Woi 3 to 5 grams of peppercorns 20 grams of sand nuts 10 grams of grass nutmeg 5 grams of strawberry 15 grams of cloves 5 to 15 grams of ginger 100 grams

150 grams of scallions 150 grams of wine 100 grams of crystal sugar 350 to 500 grams of MSG 15 grams of refined salt 350 to 500 grams of fresh broth ~500g MSG 15g salt 350-500g fresh broth 5000g refined oil 50g gauze bag 2

2 modulation

1? will star anise, cinnamon, aniseed, licorice, trinitrotoluene, glycyrrhizae, glycyrrhizae, peppercorns, nutmeg, grass nuts, cloves and so on into two, respectively, into a loose gauze bag and use a thin rope tied tightly the mouth of the bag; ginger cleaned and patted; onion with the root of the beard washed Pull knot.

2? Will be a large piece of rock sugar on the fire first roast, and then put on the 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 color of sugar.

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

Three issues needing attention

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

2?According to the traditional method of brine usually do not add MSG, but because most of the fresh brine fresh flavor is not enough, coupled with recent years, people seem to be more and more demanding on the fresh flavor, so in the process of modulation can be added to the appropriate amount of monosodium glutamate (MSG). It should be noted that the addition of monosodium glutamate in the brine will not play a side effect, because monosodium glutamate in the temperature above 160 ℃ will produce sodium pyroglutamate and thus lose the fresh flavor, while the brine boiling temperature is generally not more than 105 ℃.

3? Brine should generally be added to the tender sugar color, so that the brine will have a sweet taste. And after adding the tender sugar color, you can no longer add licorice. But from the point of view of drug properties, licorice has the role of harmonizing the taste 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 making brine master teacher 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 the brine drastically reduce the taste of the dish is too salty.

2? A pot of good brine, should be often brine fresh flavor stronger 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, duck, goose, rabbit, 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 process of use, we must often check the color of the brine, flavor, salinity, and whether the soup is sufficient, etc., once found that some aspects 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".

The storage of brine

1?After a period of time, brine will leave a few residues of raw materials or spices, which will need to be filtered 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 and water mix, 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 some of them have to use the lean meat mushrooms to make the brine, and then the brine will be used to ensure the quality of the brine. 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 oil, easy to make brine spoilage? 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 without using, should also be taken out of the cold storage from time to time to boil, cooled and then put into storage.

The real top secret brine recipe

Cantonese brine

Ingredients:

A

3500 grams of fresh water, 1500 grams of Meiji Fresh soy sauce, 1500 grams of Jiangmen Orchid soy sauce, 500 grams of Rose Dew Wine, 1000 grams of Shaoxing production of Huadiao Wine, 1500 grams of rock sugar, 50 grams of salt, 30 grams of Double Bridge monosodium glutamate, 20 grams of Jiale. Chicken essence powder 20 grams.

B 2500 grams of pork bones, 3000 grams of chicken, 300 grams of dried shrimp.

C pepper, star anise, fennel, grass jelly 30 grams each, 2 Luo Han Guo, licorice, sesame leaves, cinnamon, ginger 20 grams each, lemongrass, cloves 10 grams each, Chen Pi 8 grams of angelica, 5 grams of dried red pepper.

D 500g chicken oil, green onion, ginger, dry onion, garlic 50g each, 80g coriander.

Production:

1, pork bones, old chicken chopping weight 300 grams of blocks, into the boiling water blanch 10 minutes over high heat and fished out; C material into the boiling water blanch 5 minutes over high heat, fished out of the package into the package;

2, green onions, ginger, dry onions, garlic, coriander into the burned to 40% of the heat of the chicken oil stir-fry over low heat for 15 minutes, fished out of the raw materials into the stainless steel bucket, add packages, all A material The ingredients are put into a stainless steel bucket, add the package, all the A material, B material boil on high heat, turn to medium heat for 4 hours, filtering can be.

Characteristics: salty with fresh, slightly sweet, rich flavor.

Application: suitable for marinating soy sauce chicken, goose palms, goose wings, pork knuckles and so on.

Fujian-style white marinade

Ingredients:

A anise 3 grams, 7 grams of cloves, licorice, grass berries, peppercorns, cinnamon 6 grams each, 4 grams of nutmeg, 2 grams of sesame seeds, 9 grams of ginger, green onion, ginger 50 grams each.

B Salt 500 grams, monosodium glutamate, chicken essence 150 grams each, 200 grams of rock sugar, 50 grams of fish sauce, 30 grams of cooking wine.

C 5000 grams of bone.

Production:

1, big bone into the boiling water blanch on high heat for 5 minutes.

2, A material with gauze wrapped up into a stainless steel bucket, add 12.5 kg of water, big bone boiled over high heat and then changed to a low fire to cook for 2 hours, fish out the A material, and then into the B material constantly stirring to its dissolution, filtering can be.

Characteristics: light yellow color, strong flavor.

Application: suitable for brining pigeon, pork belly, large intestine and other raw materials.

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