Halogen formula and materials

The formula and materials of braised pork are as follows:

Universal marinade

(1) Formula: 65438 Amomum Tsaoko +0, 5G pepper, 5G licorice, 5G cinnamon, 5G star anise, 5G fennel, 2 onions, 2 peppers, 4 slices ginger, 4 tablespoons yellow wine, 1 cup soy sauce, 4 cups water and 4 tablespoons rock sugar.

(2) modulation:

Put the ingredients in a cotton bag and tie them tightly for later use.

Smash the onion and cut it into large pieces. Crush the pepper and cut it into powder. Put it aside.

Take a deep pot, add ingredients and seasonings, and boil to get 1 serving universal marinade.

Sichuan style luzhi

(1) Formula: star anise 25g, cinnamon 15g, fennel 15-25g, licorice 10g, kaempferia kaempferia 10g, fermented grains 3-5g, Chinese prickly ash 20g and Amomum villosum/kl. Cooking wine 100g, crystal sugar 350-500g, monosodium glutamate 15g, refined salt 350-500g, fresh soup 5000g, refined oil 50g and 2 gauze bags.

(2) modulation:

1. It is divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, Gan Song, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Put them into loose gauze bags respectively, and tie the bag mouths 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.

Matters needing attention

1. 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.

2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, and the increasing demand for umami flavor, monosodium glutamate can be added in the production 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℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, licorice can't be added. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.