The principle of brine ingredients, and its production method narrated, do not plagiarize .

The brine also has the flavors of Guangdong brine, Sichuan brine, white brine, etc.

The food you eat there should be made of red brine and marinade.

Red brine formula:

Water (dashi): 75 kg

Sichuan pepper: 100g Salt: 650g

Tangerine peel: 150g MSG: 20g

Cinnamon bark: 150g white wine (two pot heads): 150g

Fennel: 120g Essence of Chicken (Kitchen): 25g

Star anise: 130g Green onion (with root): 250g

Ginger: 650kg Vanilla: 120g

Ethyl maltol: 20g sand kernels: 115g

White buckle: 70g

Chaozhou old halogen: 50g

Licorice yellow: 100g brine paste: 75g

Clove: 60g Sunset Red: 10g

Bayberry: 70g

Grass fruit: 65g Old hens: 3.

Kaempfera: 135g Sesame oil: 150g

Chicken fat: 250g Angelica dahurica: 120g

Note: Sand kernels, meat buttons, grass fruits, and white buttons need to be broken to release the fragrance.

The above medicinal materials need to be cleaned before putting them into the pot to prevent sand, hair, mold and other phenomena in the medicinal materials; After cleaning, the herbs are put into the bag.

The amount of medicinal materials such as kaempfera, grass fruit, and angelica should be noted, and these flavors are not well placed and have a bitter phenomenon.

Soup production: Soup stock is also known as chicken soup, pork bone soup, such soup is made by boiling old hens and pork bones; 1 pound of old hen and pork bones, smash the ginger and boil it for 2 hours on high heat, and simmer for 3 hours.

Wine, chili, pepper, green pepper, ginger, green onion (need to bring roots) and other abbreviated spices are mainly to remove the fishy smell and increase the characteristic heavy taste.

Ethyl maltol: It plays a role in the fragrance in the brine, and the market generally uses this flavor.

Old brine: In the early stage, the new brine does not have the taste of brine, only the smell of medicinal materials, and a little old brine must be added to adjust the brine.

Sesame oil: It is to make the brine more fragrant and fragrant.

Chicken fat: mainly to keep warm, and to make the product bright when it comes out of the pan.

Boiling of red oil: Generally, boil the oil and pour it into the chili pot, pay attention to the ratio of chili pepper to oil and the oil, and do not boil too much.

Otherwise, the pepper will be burned.

After the vegetables are marinated, let them cool, and then put a little chili oil in them, put in the monosodium glutamate, pepper powder, sesame oil, and stir it.

Cooked food researcher professional answers.

Brine: 5 grass fruits, 1 tael of cinnamon, 1 tael of star anise, 2 taels of bay leaves, 2 Luo Han Guo, 3 catties of ginger, 1 tael of licorice, half a tael of cumin, 1 tael of cloves, 1 tael of tangerine peel, 8 fragrant fruits, 20 grams of sand ginger, 1 stick of fish sauce, 1 bottle of Maggi, 1 bottle of Shao wine, 3 taels of shiitake mushrooms, 2 kg of chives, 1 kg of coriander, 2 kg of shallots, 3 kg of garlic sprouts, a little ginger, 10 water and 4 taels of sugar and 8 kg of bone broth!

Xiangchuan brine, I don't know very well, this is Cantonese cuisine, you add more dried chili peppers to cook, it should not taste bad, and the dishes can also be inferred! I've been cooking for 10 years and that's my experience.

1. Formula: 25 grams of star anise, 15 grams of cinnamon, 15 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of Ganwo, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 15 grams of cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

2. Divide star anise, cinnamon, cumin, licorice, sannai, glycola, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

3. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it becomes a sugar color.

4. Put the pot on the fire, mix in 5000 grams of fresh soup, put in ginger and shallots, add refined salt, monosodium glutamate and sugar color, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

As follows:

Tools Ingredients: 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, 3 grams of leaves, 2 vanilla fruits, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon.

Method: 1. Prepare the medicinal materials for brine: 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, 3 grams of leaves, 2 vanilla fruits, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon.

2. Prepare to make marinade seasoning: 1600ml of water, 300m of light soy sauce, 100ml of cooking wine, 120g of fine sugar, 1 tablespoon of salt, 20g of coriander stalks, 3 green onions, 20g of ginger.

3. Take a soup pot, put the green onion and orange brigade and ginger into the pot, add water, turn on medium heat, and boil until the water boils.

4. Put the light soy sauce and cooking wine into the pot of method 2 and cook together, then add herbs and seasonings after boiling, turn to low heat and boil for about 5 minutes until the fragrance comes out.

When making brine, we must pay attention to the following key parts, one is the spice powder, as well as the proportion of spices, and the second is coloring. Below, I will introduce you to some of the main methods and ingredients. First of all, we have to prepare some spices, and put the spices into the bag and then put them into the old soup for boiling, the bag of spices should not be too full, and some space should be reserved, so that the spices can be perfectly entered, and the soup can be more flavorful in the soup.

01 The boiling process is relatively long, it takes about an hour, and it can be boiled slowly on low heat, and then we use the boiling time of this hour to make the sugar color of the brine. We need red yeast rice, gardenia, rock sugar, and then put the juice into the water to boil, 5 minutes, these three things have their own uses, so one can not be missing. After 5 minutes, we can see that the color of the water in the pot has changed to the color of gardenias, and the user needs to filter out some gardenias with oil shreds, and after taking out the gardenias, you need to put rock sugar into the pot to make sugar color.

02 When making sugar color, you need to add 500 grams of rock sugar and an appropriate amount of vegetable oil, and use a spatula to stir-fry continuously, so that the ice cubes can quickly melt in the pot. During the stir-frying process, the water will slowly evaporate, which will reveal the color of the sugar solution. After revealing a yellowish to dark red color, you need to add the boiled gardenia water and simmer for a minute.

03 After that, we need to add about 100 grams of red yeast rice, and we need to add red yeast rice appropriately according to the color of the brine we want, and when the soup is boiled to a certain color, we can take out the red yeast rice and add some salt. If the flavor is heavy, you can add a little more salt, and then our soup will be considered a success.

Summary. 2. Braised chicken thighs and chicken wings can be braised for about 30 minutes, and about 45 minutes for braised beef and pork trotters, and a chopstick can be inserted.

1. Put all the marinades together in a non-woven bag, put them in a cooking pot, and then put in salt, dark soy sauce and water The ingredients that need to be marinated, such as pig ears, beef, eggs, chicken legs, pig trotters, etc., blanch off the blood and wash the blanched ingredients into the brine cooking pot, boil over high heat, turn to medium-low heat and simmer.

2. Braised chicken thighs and chicken wings can be braised for about 30 minutes, and about 45 minutes for braised beef and pork trotters, and a chopstick can be inserted.

Ingredients: 1 grass fruit, 5g Sichuan pepper, 5g licorice, 5g cinnamon, 5g star anise, 5g cumin, 2 green onions, 2 chili peppers, 4 slices of ginger, 4 tablespoons of rice wine, 1 cup of soy sauce, 4 cups of water, 4 tablespoons of rock sugar.

130 How long does it take for water to evaporate to 70 catties.

The speed of evaporation is related to the ambient temperature, the surface area of the liquid surface, and the speed of air flow on the liquid surface.

How long does it take for the fire to evaporate to 70 catties after burning 130.

It takes less time to burn 130 catties of water in a large fire, and it takes a long time to evaporate to 70 catties.

I can't be sure.

A spoonful of water evaporates in 22s.

Sichuan brine production:

Ingredients: 25 grams of star anise, 15 grams of cinnamon, 15-25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3-5 grams of gannai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of cardamom, 15 grams of grass fruit.

5-15 grams of cloves, 10 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350-500 grams of rock sugar, 15 grams of monosodium glutamate, 350-500 grams of refined salt, 5000 grams of fresh soup, 20 grams of refined oil, 2 gauze bags.

Preparation: 1 Divide star anise, cinnamon, cumin, licorice, sannai, gansong, pepper, sand kernels, grass cardamom, grass fruit, and cloves into two parts, put them into gauze bags, wash and pat the ginger, and tie the green onion roots.

2 Heat the rock sugar, crush it, put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well, it will become a sugar color.

3 pots on the fire, mixed with 5000 grams of fresh soup, put in ginger and shallots, add refined salt, monosodium glutamate and sugar, and then add spice packets, after boiling, change to low heat to boil until fragrant, that is, fresh brine.

Cantonese brine production: white brine;

Ingredients: 5 kg of water, 50 grams of cinnamon, 50 grams of sand ginger, 20 grams of tangerine peel, 50 grams of licorice, 50 grams of bay leaves, 30 grams of star anise, 30 grams of Sichuan pepper, 400 grams of Huadiao, 500 grams of rose wine, 200 grams of refined salt, 100 grams of monosodium glutamate.

Method: Put the dry ingredients into a gauze bag, put them in boiling water, and add the taste and wine after tumbling.

General brine: Materials: 3 kg of water, 3 kg of light soy sauce, 20 grams of Huadiao, 300 grams of rock sugar, 100 grams of ginger, 200 grams of green onion, 200 grams of light soy sauce, 50 grams of star anise, 100 grams of cinnamon, 100 grams of licorice, 30 grams of grass fruit (grass cardamom), 30 grams of cloves, 30 grams of sand ginger, 30 grams of tangerine peel, 1 monk fruit, 100 grams of red grain rice

Preparation: Burst the ginger and green onion in hot oil, then boil the mixed water, light soy sauce, Huadiao wine, and rock sugar in the liquid, boil over slow heat, and put the spice package into the green onion and ginger, and boil it for 30 minutes for the first time.

Refined brine: Ingredients: 3 kg of light soy sauce, 2 kg of rock sugar, 300 grams of dark soy sauce, 200 grams of Huadiao, 20 grams of licorice, 20 grams of cinnamon, 20 grams of star anise, 5 grams of cloves, 10 grams of Sichuan pepper, 10 grams of cumin, 20 grams of bay leaves, 10 grams of grass fruit (grass cardamom), 15 grams of tangerine peel, 1 monk fruit, 50 grams of red grain rice, 100 grams of ginger, 150 grams of green onions, 200 grams of raw oil.

Method: Mix light soy sauce, rock sugar, and Huadiao and boil over slow heat, then put in the spice packet. Put the red grain rice in a separate bag, put in the burst ginger and shallots and simmer for 2 hours, and finally use dark soy sauce to adjust the color.

1. High-quality Sichuan halogen.

Cinnamon bark 100g, cardamom 50g, star anise 70g, bay leaf 25g, monk fruit 5, grass fruit 50g, clove 15g, kaempfera 20g, sand kernel 30g, cumin 25g, tangerine peel 15g, licorice 20g, angelica sinensis 20g, angelica dahurica 30g, citronella 15g, long sarsamine 30g, pepper 60g, dried chili pepper 30g, dried red pepper 20g. Soak the spices in water for 20 minutes and put them in a gauze bag.

100g of salad oil in the pot, 100g of lard, 100g of chicken fat, 100g of ginger slices, 200g of shallots, 150g of shredded onions, 150g of parsley, 30g of coriander, 15g of fried fragrant slag, 15 liters of water, after boiling, put in the old duck and old hen with more water than 1, 5kg of pork stick bones, lkg of pork fat, boil salty and fresh soup into the spice bag for 6-7 hours, stop soaking for 1 day, ** boil for 1 hour, add 150g of high liquor, 300g of monosodium glutamate, 300g of chicken essence, 500g of Huadiao wine, 200g of soy sauce, appropriate amount of salt, appropriate amount of sugar 0k.

2. Fragrant braised chicken stock.

Angelica dahurica 40g, cumin 35g, tangerine peel 20g, pepper 20g, ginger 15g, cardamom 15g, kaempfera 10g, sand kernel 10g, cardamom 9g, star anise 8g, grass fruit 8g, cinnamon 8g, licorice 6g, bay leaf, cloves, long pepper, white pepper, cordyceps flowers 5g each. Bring water to a boil, add sugar and stir well, add marinade packets, salt, and boil for 30 minutes 0k.

3. Chongqing king duck brine spice.

Make 50 smoked ducks, 1250g of duck in the basin), 50g of kaempfera, 75g of cumin, 20g of licorice, 35g of patchouli, 20g of cloves, 50g of angelica, 50g of cinnamon, 50g of Sichuan pepper, 100g of star anise, 50g of grass fruit, 20g of sand kernels, 20g of grass cardamom, 50g of thirteen spices, 35g of pepper, 500 ginger.