Method for make Sichuan halogen material

(1) Formula Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 65438+ 00g Anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g tsaoko 15g clove 5 ~/kloc. 000g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bag.

(2) modulation

1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.

2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, 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 the sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.

(3) Problems 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 brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can also be added in the preparation 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.

4? Clove contains eugenol, which has a strong taste. The dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

5? The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.

6? The above brine formula is brownish red with sugar color, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

Second, the use and storage methods of salt water

(A) the use of brine

1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be put directly into the pot, which will lead to a sharp decrease in brine, which will lead to the salty taste of the dishes.

2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason.

3? Fresh and fragrant pork, chicken, duck, goose and rabbit should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and braised dishes.

4? In the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.

(2) the custody of brine

1? After brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of brine.

2? After salt water is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine.

3? The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin "oil surface" on the surface of salt water. Otherwise, too much oil is easy to deteriorate brine? Caused by oxidative deterioration of fat.

4? When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage. The above is just the author's experience in making Sichuan-style brine. However, cooking is a changing subject, and readers should flexibly master the raw materials and preparation methods of Sichuan-style brine according to specific conditions in order to prepare satisfactory brine.