How to boil the old marinade, how to boil a pot of old marinade and raise it?

Ingredients used to make the old soup].

Kilograms of pig bones, kilograms of chicken bones, 2 kilograms of pig skins, 1 old hen.

The process of boiling the old soup].

1. First of all, these raw materials are processed, the pork leg bone is knocked open from the middle, the old hen removes the internal organs, and then chops them into large pieces, and puts the above raw materials into clean water to soak in blood water, and the soaking time is about 3 hours (change the water several times during the soaking process).

After an hour, take out the raw materials and prepare boiling water, add water to the pot on the fire, put in the raw materials boiling water, boil the water for about 3 minutes to take out the raw materials, beat off the foam on the top, and then boil the remaining meat skin and other raw materials also boil water, boil the water for about 1 minute to take out the meat skin, and then wash the raw materials with clean water below, wash off the foam on the top for later use.

3. Then remove the fat on the pork skin, because the fat of the meat skin will affect the taste of the old soup, use a knife to remove the fat flakes, this step must be removed, the main purpose of adding the meat skin is to increase the collagen of the bone broth, and the raw materials that are marinated look more oily and full, and then clean the meat skin oil tablets, and then clean them, and we start to boil the soup after the raw materials are processed.

4. Add 50 pounds of water to the barrel (30 pounds remaining after boiling), add a bamboo basket at the bottom of the barrel, this is mainly to prevent the meat skin from pasting the bottom, and then put the pork leg bones, meat skin, old hens, chicken frame bones, into the barrel, add green onion and ginger, white wine, 200 grams of green onions, 150 grams of high liquor, 300 grams of old ginger, green onion ginger, liquor has the effect of removing the smell and odor, heat over high heat, adjust the medium and low heat after boiling, and boil for 5-6 hours.

After an hour, you can take a look at the old soup, the meat skin has been boiled, the bone broth appears more viscous, the soup is slightly white, filter out these old soups, it is recommended to filter them with oil filaments, so that the old soup is relatively clean, and the filtered bones can also be boiled again with water, and these slags still have the value of use.

Method of raising brine:

Generally, bone broth will be added once a week or so to make brine, and the preparation method of bone broth is the same as the above method.

It is strictly forbidden to cook spoiled meat, otherwise this pot of old soup will be scrapped, boiled once every 3 days in spring and winter, boiled every day in summer and autumn, if not used temporarily, it can be cooled and put into a container in the refrigerator for preservation, and then thawed when used, it can be used repeatedly, and the more marinated the more fragrant it is without deterioration.

All animal-based ingredients are blanched in boiling water before being added to the brine.

Soy products, such as dried tofu and tofu skin, should not be marinated in a large pot as much as possible, which is easy to deteriorate the brine.

1. Tie the chives and pat the ginger loose with a knife. Put star anise, kaempfera, Sichuan pepper, white cardamom, tangerine peel, bay leaves, and angelica into the spice bag, and the bag mouth is firmly fastened.

2. Put the spice bag, green onion knot, ginger pieces, water wine, white soy sauce, refined salt, monosodium glutamate, and bone broth into the brine pot and mix thoroughly.

The above recipe is suitable for marinating 10 12 kg of fresh raw materials (families can reduce the amount of seasoning proportionally according to the number of raw materials).

How to make braised vegetables: (Take chicken wings as an example).

1. Pot the chicken wings and wings in cold water, bring to a boil, boil until they are broken, and remove them.

2. If the boiled water is very thick and has blood foam, it is not used, and if it is very clear, it can be used to mix the marinade.

3. Mix with marinade. Half a bottle of brine juice, dark soy sauce, salt, sugar, mixed into the water where the chicken wings have been boiled, then put in ginger slices, shallots slices and ingredients, and then put peppercorns, nutmeg, and bay leaf buns into a piece of gauze and tie them tightly into the pot, boil over high heat, and turn off the low heat when they are fragrant.

4. Put in the chicken wings and wing roots, simmer for half an hour, then add the dried tofu and lotus root, or turn on low heat to cook.

5. Simmer over low heat, after 30 to 40 minutes, use chopsticks to pierce the roots of the wings, and you're done.

The first choice is for us to boil the old halo.

1- Boil the stock.

5 kg of pig bones, 2 kg of duck rack, 2 kg of chicken frame.

Chop the above materials into small pieces, then put boiling water and blanch for 3-5 minutes, pick up and wash clean, pour 35 catties of water into the bucket, boil for 3-4 hours on medium-low heat, make the soup white, filter out the residue, and leave only the stock.

2- Marinade package production.

30 grams of star anise, 15 grams of kaempfera, 5 grams of cloves, 15 grams of ginger, 17 grams of angelica, 18 grams of cinnamon, 20 grams of cumin, 15 bay leaves, 10 grams of licorice, 16 long peppers, 15 grams of citronella, 20 grams of sand kernels, 23 grams of grass fruit, 18 grams of tangerine peel, 15 grams of flesh fruit, 25 grams of pepper, 15 grams of grass, 17 grams of grass, 20 grams of hawthorn.

The above spices are washed repeatedly, soaked in boiling water for 10 minutes, and then put into the marinade package.

3- Stir-fry until the sugar is colored.

500 grams of rock sugar, 300 grams of boiling water.

Crack the rock sugar, put a little oil into the pot, pour in the rock sugar, turn on a low heat, and then keep stir-frying, until the rock sugar is completely melted, and a big bubble, a large bubble turns into a small bubble, at this time pour boiling water, stir a few times, the sugar color is ready.

Technical supplement: Novices should use low heat to fry the sugar color, so that it is easy to control, and the sugar color is not easy to fry, and the fried sugar color is not sweet or bitter.

4- Start brine.

Put the marinade package into the broth, boil over high heat and turn to medium heat, put in, 100 grams of ginger and garlic, 80 grams of cooking wine, 300 grams of salt, 260 grams of chicken essence, 500 grams of soybean oil, 30 grams of yellow gardenia, 5 catties of fatty meat, boil for 40 minutes on medium heat, and the brine is completed.

Preparation of brine.

Spices: star anise, cinnamon, bay leaves, cumin, licorice, peppercorns, grass fruits, cloves, sand kernels, grass cardamom.

Old ginger, green onions, Shao wine, refined salt, vegetable oil, white sugar, water.

Preparation of the base brine:

1. Chop the pork stick bones into small pieces and clean them;

2. Put your hands in a pot of cold water and bring to a boil over high heat, continue to boil for 5 minutes, skimming off the foam;

3. If the branches are not picked up, clean them again with hot water;

4. Put the stick bones into a deep pot, add the hot water, boil over high heat, turn to low heat and simmer for an hour and a half, remove the stick bones, skim off the oil slick, and leave the fresh soup for later use;

5. Heat the pan with cold oil, add the sugar, and fry slowly over low heat until the small foam in the sugar slurry turns into a large foam, and the color is dark red;

6. Pour in boiling water and stir evenly to form a sugar color, and set aside;

7. Put star anise, cinnamon, bay leaves, cumin, licorice, pepper, grass fruit, cloves, sand kernels, grass cardamom and other spices into a gauze bag and tie the bag tightly;

8. Wash and pat the old ginger, wash and tie the green onion and fibrous roots;

9. Take an appropriate amount of fresh soup, put in green onion and ginger, add refined salt, a little monosodium glutamate and sugar color, put in a spice bag, add Shao wine, turn to low heat and slowly boil for half an hour after boiling, until the fragrance is overflowing, it becomes fresh brine.

Brine is a kind of liquid seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and various snacks, commonly used materials are Sichuan pepper, star anise, cinnamon, licorice, grass fruit, cumin, green onion, ginger, rock sugar and other kinds, after preparation, used to make all kinds of braised vegetables. The brine can be reused, and the longer the brine, the more fragrant it is, and the older the better.

Definition 1: Liquid minerals with a salt content greater than 5%. Collected on the surface of the earth is called surface brine or lake brine. Those that accumulate below the ground are called underground brine. It is called petroleum brine when it gathers with oil.

Definition 2: In the process of cooking food, the liquid substance prepared by various edible spices, also known as marinade, is used to make all kinds of marinated vegetables.

Definition 3: The scientific name of brine is salt brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. The brine point tofu is a process of colloidal aggregation and precipitation, and no chemical reaction has occurred.

The brine boiling method is as follows:Preparation: 400ml chicken broth, 5 star anise, 2 cinnamon, 5 bay leaves, 5g licorice, 5 grass fruits, 4 dried chili peppers, 2g coriander seeds, 2 ginger, 2 green onions, 2 coriander, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 100ml of Huadiao wine, 10g of rock sugar, 10g of maltose, 2 heads of garlic, pot, etc.

1. Prepare all the spices, you can also put cardamom, cloves, kaempfera and other spices, but the proportion must not be too much.

2. Wash the green onion and coriander, and keep the coriander root and don't throw it away.

3. Bring the stock to a boil.

4. Add all the spices, green onions, and coriander, and boil until fragrant.

5. Light soy sauce, dark soy sauce (toning), rock sugar, maltose (so that a pot with a tablespoon is enough, so that the marinated food is bright and bright) Huadiao.

6. Prepare the ingredients. Take out the marinated finished product, slice it and eat it.

Marinade is a kind of cold dish cooking method, which refers to the cooking method of processing large pieces or whole raw materials, put them into the prepared marinade and heating and cooking, so that the fresh flavor of the marinade can penetrate the raw materials of Qingjin. The prepared marinade can be used for a long time, and the more you use it, the more fragrant it becomes.

Wash the raw materials, blanch them in boiling water to drain the sewage to remove the smell of the talk, and control the moisture after removal.

Put the raw materials into the brine, slowly marinate over low heat to make it fully flavored, take it out after the marinade is ready, and cool it.

Put the marinated and cool raw materials into a container, add minced garlic, monosodium glutamate, soy sauce and other seasonings, mix well, and put on a plate.

Materials. Oil to taste.

Sannai several tablets.

Star anise: 2 pcs.

Sichuan peppercorns are served with 15 grains.

3 dried chili peppers.

Cinnamon 1 pc.

Lilacs 5 pcs.

Cumin a few grains.

1 piece of tangerine peel.

Black and white peppercorns: a few grains.

Ginger 3 large slices.

5 garlic cloves.

2 white green onions.

1 tablespoon sweet noodle sauce.

Rock sugar to taste.

Cooking wine to taste.

Soy sauce to taste.

Sell water in moderation.

Homemade old brine practice.

Heat the oil in a hot pan with cold oil, add spices other than tangerine peel and ginger, onion and garlic and slowly fry until fragrant, continue to fry over low heat for 5 minutes, remove the spices, put them in a sand cloth bag, seal the bag, and set aside.

Then put the sweet noodle sauce in the pot and stir-fry over low heat until fragrant.

Add cooking wine, soy sauce, water, rock sugar and spice packets and cook for about 1 hour before marinating.

Tips: The brine that has been marinated through the food is filtered to clean the debris inside After boiling the open container, it can be put in the freezer for freezing and storing The next time you want to brine it, you can take it out and heat it up Use the above method to add the ingredients After repeating it many times, it has become your own old brine Not to mention how fragrant it is.

All the food to be marinated is boiled once The meat is best boiled with ginger and cooking wine to remove the smell No need to cook It is good to boil the blood or something The boiled meat and vegetables are boiled in the brine until the food is just cooked, you can turn off the heat Let all the ingredients be soaked in the brine for a night, and when you want to eat, boil the brine and take it out to eat.

With acacia type material. Oil to taste.

Sannai several tablets.

Star anise: 2 pcs.

15 Sichuan peppercorns.

3 dried chili peppers.

Cinnamon 1 pc.

Lilacs 5 pcs.

Cumin a few grains.

1 piece of tangerine peel.

Black and white peppercorns: a few grains.

Ginger 3 large slices.

5 garlic cloves.

2 white green onions.

1 tablespoon sweet noodle sauce.

Rock sugar to taste.

Cooking wine to taste.

Soy sauce Appropriate amount of round pure.

Water to taste. Homemade old brine practice.

Heat the oil in a hot pan with cold oil, add spices other than tangerine peel and ginger, onion and garlic and slowly fry until fragrant, continue to fry over low heat for 5 minutes, remove the spices and put them in a sand cloth bag, seal the lead cavity guess bag, and set aside.

Then put the sweet noodle sauce in the pot and stir-fry over low heat until fragrant.

Add cooking wine, soy sauce, water, rock sugar and spice packets and cook for about 1 hour before marinating.

Tips: The brine that has been marinated in the food is filtered to clean the debris inside After boiling in an open container, it can be put in the freezer for freezing and storage The next time you want to marinate, you can take it out and heat it up with the above method and then add the ingredients After repeating it many times, it becomes your own old brine Not to mention how fragrant it is.

All the food to be marinated is boiled once The meat is best boiled with ginger and cooking wine to remove the smell No need to cook It is good to boil the blood or something The boiled meat and vegetables are boiled in the brine until the food is just cooked, you can turn off the heat Let all the ingredients be soaked in the brine for a night, and when you want to eat, boil the brine and take it out to eat.

Raw materials for brine: 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 10 grams of licorice, 3 grams of Gansiao, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 15 grams of monosodium glutamate.

How to make brine:

1. Chop the pork stick bones into pieces and clean them;

2. Bring to a boil in a pot of cold water over high heat, boil for 5 minutes, skim off the foam;

3. Pick it up and wash it again with hot water;

4. Put the stick bones into a deep pot, heat the water, boil over high heat, turn to low heat and simmer for an hour and a half, remove the stick bones, skim off the oil slick, and leave the fresh soup for later use;

5. Heat the pan with cold oil, add sugar, and stir-fry slowly over low heat until the small foam of the syrup turns into a large foam, and the color is dark red;

6. Pour in boiling water and stir well, that is, it will become a sugar shirt, and set aside;

7. Put star anise, cinnamon, bay leaves, cumin and other spices into a gauze bag and tie the bag tightly;

8. Wash and pat the ginger flat, and wash the green onions;

9. Take an appropriate amount of fresh soup, put in green onion and ginger, add refined salt, a little monosodium glutamate and sugar, put in the spice bag, add Shao wine, turn to low heat and boil slowly for half an hour after boiling, until the fragrance is overflowing, it becomes fresh brine.