The easiest way to make brine?

A, brine preparation:

Spices: star anise, cinnamon, coriander, cumin, licorice, peppercorns, grass fruits, cloves, sand nuts, grass nutmeg, ginger, scallions, shaoxing wine, refined salt, vegetable oil, milk sugar, water

Basic brine production:

(1) pig stick bone chopped into small pieces, cleaned clean;

(2) into the pot of cool water Boil over high heat, continue to boil for 5 minutes, skim the floating foam;

(3) Fish up, wash clean again with hot water;

(4) Stick bone into a deep pot, add submerged hot water, boil over high heat, turn to low heat and slowly simmer for an hour and a half, fish out the bone, skim off the floating oil, leave the fresh broth for spare;

(5) hot pot of cold oil, down into the sugar, stir fry slowly over a low fire until the syrup of the small foam into the large foam, color is dark red;

(5) hot pan cold oil, down into the sugar, slowly stir fry until the syrup of small bubbles into large foam, the color is dark red;

(6) pour boiling water and stir evenly, that is, into the sugar color, sheng up standby;

(7) anise, cinnamon, sesame leaves, cumin, licorice, pepper, grass berries, cloves, nuts, nutmeg and other spices, into the gauze bag and tightly tied bag;

(8) ginger washed and patted flat, green onions along with the whiskers cleaned and pulled knots;

(9) take a few minutes to wash and clean the ginger, and then wash it with the whiskers and roots. p>(9) take the appropriate amount of fresh soup, put the onion and ginger, seasoned salt, a little monosodium glutamate and sugar color, put the spice bag, add wine, boil and then turn the fire slowly simmering for half an hour, to the flavor of overflowing, that is, into a fresh brine.

Remarks:

(1) old hen, duck, pig bones and chicken racks, can be used to simmer the old soup;

(2) on the types of spices, do not have to be more than the whole, choose a few basic or their favorite;

(3) licorice because there is a harmonization of the flavors and the role of the freshness, it is best not to omit;

(4) on the amount of spices, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine, the new brine. The amount of spices, new brine 1000 grams of about 50 grams of spices can be used, otherwise the taste of traditional Chinese medicine and astringent taste is too heavy;

(5) the flavor of cloves is too strong, so according to the specific circumstances of the discretion to add, 1000 grams of fresh soup control in 1-3 grams;

(6) spice packets can be soaked in warm water for half an hour before the pot, one can remove the dust on the spices, and the other can remove the dust on the spices, and the other can remove the dust on the spices. Spices on the dust, the second is that you can remove the excessive Chinese medicine flavor;

(7) sugar color in the production of vegetable oil, sugar, water, the approximate ratio of 1:12:10;

(8) stir frying sugar color, you need to use a small fire to stir fry slowly, the sugar color should be less tender, otherwise the stir frying of the color of the sugar has a bitter taste;

(9) sugar color should be added in small batches, to avoid the soup to hurt the color of the brined Food golden yellow is appropriate;

(10) the production of brine, shallots retain their roots, brine flavor will be more fragrant;

(11) traditional methods of modulation of brine usually do not add monosodium glutamate (MSG), but due to the majority of fresh brine fresh flavor is not enough, so in the initial modulation of brine can be added to the process of MSG in moderation.

The use of brine:

(1) brine is made, it is best to use every other day;

(2) all animal raw materials in brine before the need to do a boil in advance;

(3) often brine fresh taste of animal raw materials, brine will be more and more strong flavor, and ultimately become a pot of good brine;

(4) Beef and mutton, as well as animal underwater and other heavy odor raw materials, it is best and other raw materials separate separate brine to ensure that the brine and brine the quality of the dishes;

(5) in the process of use, we should always check the color of the brine, aroma, salinity, as well as the soup is sufficient, less what to make up for what.

The preservation of brine:

(1) before the brine is preserved, it needs to be boiled to remove the floating oil on the surface, and then the foam is cleaned and filtered with gauze for sedimentation, to keep the brine clean;

(2) the surface of brine is only retained as a thin layer of oil on the surface of the brine, and the brine is prone to spoilage if there is too much fat and grease;

(3) after the brine has cooled down naturally, it should be loaded into clean No water and oil in a clean vessel to save. Save brine avoid using iron and wood, iron is easy to rust, wood has an odor;

(4) if the short-term preservation, you can choose to airtight refrigeration, but need to be boiled often, in order to prevent deterioration; if it is not used for a long time, you need to freeze airtight preservation.