Preparation method and composition of halogen

Flavor formula: star anise 75g, cinnamon 100g, licorice 100g, Amomum tsaoko 25g, clove 25g, Siraitia grosvenorii 1, dried tangerine peel 25g, red Gu Mi 150g, ginger 100g and onion 250g.

Seasoning: water 3000g, light soy sauce 1500g, carved wine 1000g, rock sugar 1500g, salt 150g.

All our dishes pay attention to "color, fragrance and taste", and brine is no exception.

So how to adjust the "color, fragrance and taste" of brine? In fact, the brine formula we use is exquisite, and all foods have their own advantages and disadvantages. Each ingredient has its own purpose, not at will.

The color of brine comes from.

The "red Gu Mi" in the above formula is mainly used for color matching, and the red Gu Mi will make the brine produce a rose-like color.

There is also rock sugar: besides being a sweetener, rock sugar can also brighten brine.

The "fragrance" of brine comes from.

The star anise, cinnamon, tsaoko, clove and dried tangerine peel in the above formula are mainly used to enhance the fragrance of brine. Star anise and clove have a fruity smell, which can arouse people's appetite. The fragrance of cinnamon, tsaoko and dried tangerine peel is intrinsic and can make people linger.

Siraitia grosvenorii and Glycyrrhiza uralensis in the formula mainly take their sweetness, while Glycyrrhiza uralensis and Siraitia grosvenorii have the sweetness of vegetation, and the sweetness is soft but not strong.

Knowing this, we can easily do it.

Step 1: First, stir-fry ginger and onion.

Step 2: Wrap all the seasonings and ginger onions in gauze and tie them tightly.

Step 3: The red Gu Mi needs to be packaged separately and tied tightly with gauze bags. Because red Gu Mi tends to make bittern sour, it is necessary to separate them.

Step 4, put water in a stainless steel barrel, add spice bag and red Gu Mi and boil.

Step 5: After boiling, add light soy sauce, carved wine, rock sugar and salt to taste, and simmer for about 2 hours.

Salt water maintenance

(1) The maintenance of salt water should be boiled every day.

(2) When brine is preserved, raw water cannot be added, which is easy to deteriorate.

(3) Take out the red Gu Mi after the salt water is soaked, because it is easy to make the salt water sour.