Formula and manufacturing method of halogen materials How to make halogen materials?

1, star anise 25g, cinnamon 15g, fennel 15-25g, licorice 10g, Anemarrhena asphodeloides 10g, fermented grains 3-5g, pepper 20g and Amomum villosum 10g. Shaoxing wine100g, crystal sugar 350-500g, monosodium glutamate15g, refined salt 350-500g, fresh soup 5000g, refined oil 50g and 2 gauze bags.

2. It is divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.

3. 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 filled with refined oil, stir-fry it with low fire until it is dark red, and mix it with 500 grams of boiling water and stir it evenly, that is, it becomes a sugar color. 3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.

4. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain.