Szechuan brine brine recipe

One, prepare the appropriate materials:

1 preparation spices, salt, soy sauce dosage should be appropriate: spices too much, into the dish taste of medicine, color and lustre black; spices too little, into the dish aroma is not enough. Too much salt, in addition to the taste of the dishes "dead salty", will also make the dishes tight, shriveled; salt is too little, into the fresh flavor of the dishes is not prominent. If you have too much soy sauce, the finished product will be dark and ugly; if you have too little soy sauce, the taste will not be fresh and beautiful.

2 selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful condiments, and do not use easy to fade spices.

3 marinade should not be boiled beforehand, should now be prepared now use, so as to avoid the aromatic odor in the spices in vain evaporation, but also to save fuel and time.

Cleaning and processing of animal raw materials in the slaughter processing, must be the remaining hair dirt clean. Intestine and belly should be fine salt, starch scratch wash. Tongue, belly should also be slightly scalded with boiling water, scrape off the white membrane with a knife.

Two, the preliminary knife processing: meat into 250 ~ 1000 grams of blocks; intestines into 45 ~ 60 centimeters long section; liver into 500 ~ 600 grams of blocks; tripe into 1000 grams of blocks; other offal is not to change the knife. Poultry and dried tofu, etc. do not need to re-knife.

Three, blanching treatment of all animal raw materials that need to be halogenated, should be blanched before being used for halogenation.

Otherwise, the raw materials in the bad taste, blood stains will be mixed into the brine, so that the brine taste bad, porridge, and very easy to fermentation blistering and deterioration, difficult to preserve. Raw materials without blanching and directly into the brine pot made out of dishes, the surface with blood foam, the appearance is not beautiful, the taste is very bad.

Blanching treatment is to put the raw materials into the pot of water, blanch to break the raw, pull out, wash with water to remove the dirt foam. If the raw material odor is large, you can add onion knots, ginger pieces, cooking wine, etc. in the pot as appropriate.

Brined dishes marinade, should pay attention to save, save for the next use. Marinade with more times, the longer the preservation time, the better the quality, the more beautiful flavor. This is because the marinade contains more and more soluble proteins and other ingredients.

Expanded Information:

p>1. Skim off the floating oil, floating foam. Marinade of floating oil, floating foam should be skimmed often, and often filtered to slag.

2. To regularly heat sterilization. Summer and autumn every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the marinade should be put in the disinfected container.

3. The container must be pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used.

4. Pay attention to the storage location. Marinade should be placed in a cool, ventilated, dust-proof place, plus a screen cover to prevent flies and other insects fall into the marinade.

5. Add ingredients. Spice bag is generally used only 2 times, should be replaced. Other seasonings should be brined every time the raw materials, that is, to add a time.

Reference:

Baidu Encyclopedia- Szechuan Marinated Vegetables