In the brine ingredient

Preparation of eight kinds of special brine

Brine is the essence of seasoning in Chinese food and is widely used. Many dishes contain salt water. Because the formula, materials, scope of application and production methods are different, each has its own characteristics, and many delicious dishes can be pickled. At present, due to the needs of foreign exchange of major cuisines, all kinds of braised dishes are very popular. As long as you master the preparation method of brine, you can pickle the required brine dishes. This paper introduces eight kinds of special brine making methods commonly used by chefs when making pot-stewed dishes.

Self-made brine

This kind of brine is often used in home cooking. It is widely used and suitable for pickling all kinds of raw materials. It has the characteristics of mellow fragrance, pleasant juice and beautiful color.

Formula:

8 g of mirabilite, 25 g of ginger, 7 g of pepper, 300 g of refined salt, 50 g of soy sauce, 7 g of monosodium glutamate 12 g, licorice powder, 3 g of tsaoko, 3 g of fragrant pine, 25 g of cooking wine, 5 g of star anise 12 g, * *, fennel, 3 g of clove and 3 g of Laoshan guangxiang.

Preparation and pickling method of self-made brine;

1 Mix the pickled raw materials with refined salt, mirabilite and pepper. And sprinkle on the raw materials for about half an hour, and then season for later use.

2. Wash the pot, put it on the fire, add 5,000 grams of clean water, and wrap it with various spices such as Amomum villosum and star anise. Tie it tightly with clean gauze, put it in a pot, and add 100 g refined salt, soy sauce, cooking wine, ginger, etc. , and add raw materials at the same time. After the brine is boiled, take out and soak until the raw materials are cooked and soft. Add monosodium glutamate and bring to a boil.

Home-cooked white brine

This is one of the home-made brines. There is no soy sauce in the seasoning. The color of brine reflects the primary color, and it has the characteristics of pure fragrance and slightly sweet taste.

Formula:

Salt100g, cooking wine 30g, onion ginger 50g, sugar 35g, * * 3g, star anise10g, fennel 3g, fennel 5g, cinnamon 5g and cardamom 3g.

Preparation method of self-made white salt water;

First, wash the spices and wrap them tightly with clean gauze for later use: then add clear soup (clear water) to a clean pot to boil, add spice bag, refined salt, ginger and cooking wine to make them fragrant, and then add raw materials to marinate.

Improved brine

This kind of brine, which has been improved by cooking practice in recent years, can pickle a variety of raw materials, and has the characteristics of bright color, rich fragrance, unique sweetness and diverse tastes.

Formula:

25g of star anise, 5g of cinnamon15g, 20g of fennel, 0g of licorice10g, 0g of Gan Song10g, 20g of pepper, 0g of Amomum villosum10g, 5g of Amomum villosum, 0g of tsaoko15g. Cooking wine 100 g, crystal sugar 400 g, monosodium glutamate 15 g, refined salt 400 g, fresh soup 5,000g, refined oil 50 g and 2 gauze bags.

Improvement of preparation method of brine:

1 Divide anise, cinnamon, fennel and other spices into two parts, put them into loose gauze bags respectively, and tie them tightly with string: wash and drain ginger, and beat well; Wash and drain the onion roots and tie it for later use.

Bake large pieces of rock candy on the fire, then gently break it on the chopping block, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and add 500 g of boiling water to stir it evenly for later use.

3 set fire to clean the pot, add fresh soup, ginger and onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, and simmer until the fragrance is rich.

Kang Bei bittern

Northern brine is a kind of brine popular in the northern region, which is widely used and has strong adaptability. It has the characteristics of unique materials, rich flavor and loose taste. The production is complicated and very particular.

Formula:

Seasoning: star anise 60 g, cinnamon 50 g, licorice 45 g, dried tangerine peel 50 g, fresh southern ginger 200 g, citronella 75 g, gecko 1, clove 10 g, Amomum tsaoko 30 g, fennel 35 g, pepper 25 g, American ginseng 30 g and codonopsis pilosula 65438.

Soup: 2 old hens, 0 old ducks 1 duck, 3,000 grams of pig bones, 300 grams of longan (with shell), 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 25 grams of green pepper.

Seasoning: salt 250 g, light soy sauce 150 g, light soy sauce 500 g, sugar color 150 g, cooking wine 200 g, fish sauce 50 g, rock sugar 100 g, monosodium glutamate 75 g and chicken essence 25 g.

Preparation and pickling method of brine in northern China;

1 Clean the old hen and duck, without washing the bones of the chicken and duck, break them and put them into the soup pot: add the broken longan, add about 20 kg of clear water, boil it with strong fire, remove the floating foam, then boil it with low fire to make a pot of original soup, and pick up the old hen, duck and stick bones for later use.

2. Pour the original soup into a clean pot, and then wrap the star anise, cinnamon, licorice, dried tangerine peel, gecko, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, medlar, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates, dried onions and beaten broken fruits.

3 First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, then wash and drain celery, wash and drain coriander, cut into sections, remove seeds and pedicels from green and red peppers, cut into pieces, stir-fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on low and medium fire to pickle the raw materials.

Note: Gecko is a dried body of Gecko, which is available in Chinese medicine shops. Its function is to enhance fragrance, protect health and nourish in brine.

Sichuan style special bittern

This is a new variety of Sichuan brine in recent years. It breaks through the limitations of traditional brine, is innovative, and is very popular all over the country. It has the characteristics of ruddy color, rich aroma, salty and sweet taste, and wide use. In the production, the formula is complex and the technology is exquisite.

Formula:

Pig bone (preferably pig bone) 1 500 g, pork belly 300 g, old hen half, ham bone 100 g, coriander root 15 g, star anise 60 g, * * * 15g, cinnamon 30 g and tsaoko 20 g. Lawn mowing 1 0g, Chili15g, Zanthoxylum bungeanum15g, Zanthoxylum bungeanum granules10g, ginger slices 250g, onion knot1root, super soy sauce150g, Meiji chicken essence 550g.

Making method of Sichuan-style secret brine;

1 Wash pig bones, break them (break bonzi bones), and remove bone residue; The old hen is depilated to remove impurities and cut into two pieces; Wash pork belly, drain and cut into two pieces; Wash the floating dust off the ham bones; Put all seasonings except onion and ginger into gauze bags and tie them tightly for later use.

2. Put the pig bones, hen pieces and ham pieces together in a boiling water pot, pick them up, wash the floating foam, then put them in a soup pot, add clear water, boil them with strong fire to remove floating foam, boil them with low fire to make soup, pick up the pig bones, hen pieces and ham pieces for later use, then add spices to boil them, and then add refined salt, soy sauce, chicken essence, crystal sugar and other ingredients.

Key points of production technology:

1 add about 2000g of clean water to this brine in the production process, and finally get about 1500 g of brine, which can be used to pickle raw materials such as pigs, cattle, sheep, chickens, ducks, rabbits, pigeons, various organs, liver gizzards, etc., and also to pickle dried beans, bean bran, tofu, bamboo shoots and fungus. Generally, it is better to marinate a variety alone.

Some raw materials can be preliminarily processed, such as changing knives, blanching, deodorizing, seasoning, and then marinating. In this way, the raw materials are relatively clean and the taste is pure; Some raw materials have a basic flavor, which can reflect the unique flavor of stew after being marinated.

When using brine, we should adopt the principle of marinating meat first, then marinating vegetarian food, then marinating big food and then marinating snacks, that is, marinating livestock and poultry raw materials first, then marinating chickens and ducks, and then marinating vegetarian food. Every time after marinating, remove the seasoning package, remove the floating foam and remove the residue: especially the residue of vegetarian dishes can easily deteriorate the brine, so it must be filtered clean.

4 Sichuan-style secret brine storage is the same as general brine storage, which will not be described here. You can take out the seasoning bag, put it in a container, freeze it in the refrigerator, and then take it out and thaw it, which can be used for 2 ~ 3 times. After the salt water is cooled, it can be stored in the refrigerator. It is better to use clay pots or enamel pots as containers for salt water.

The function of chicken essence and fish sauce is to increase the taste of brine, make its fragrance more rich and mellow, enhance volatilization and penetration, which is beneficial to the taste effect of brine products.

Special brine for mutton

This is a special brine for mutton, which is suitable for marinating raw materials such as neck, legs, ribs and ridges of mutton with bones. It has the characteristics of rich aroma, mellow juice and delicious taste.

Formula: 400g of leg of lamb, 4000g of chicken skeleton, 200g of ginger, 400g of onion, 30g of pepper, 300g of dried pepper, 50g of rapeseed, 20g of cumin100g, 20g of white pepper, 60g of star anise, 30g of cinnamon, 30g of Amomum tsaoko, 30g of cardamom and 20g of fragrant leaves.

Preparation method of special brine for mutton;

① Wash the bone of lamb leg and chicken skeleton, put them in an iron drum, add 30kg of clean water, add ginger 100g (crushed), 200g of green onion (knotted), 300g of pepper and carved wine, boil with strong fire, remove the froth, cook with low fire for about 2 hours, remove the residue to get fresh soup, and pour it into a halogen pot for later use.

(2) Put the wok on fire, when the salad oil is heated to 40%, add dried chili (removing seeds and cutting sections), rape, cumin, white pepper (crushed), star anise, cinnamon, Amomum tsaoko (crushed), nutmeg, fragrant leaves, Lithospermum, Alpinia officinarum, clove and Siraitia grosvenorii (crushed), and stir-fry slowly with low fire until the fragrance changes color.

(3) Put the spice bag into the pot, then pour the oil of the stir-fried spice into the pot, then put the crystal sugar, the remaining ginger (crushed) and onion (knot) into the pot, pour the remaining carved wine, and add refined salt, soy sauce, light soy sauce, etc. , and boil off the floating foam, and then cook out the fragrance.