What is the formula for the ratio of brine spices?

Spice ratio formula 2: "central axis" theory.

The theory of the central axis is generally based on the "four King Kongs" of cinnamon, grass fruit, angelica and cloves, which are used to remove the fishy smell and increase the fragrance, smell the fragrance, enter the mouth, and return the mouth. Then, according to the characteristics of the ingredients, such as whether it is fishy or not, add the fishy spices kaempfera, ginger, sand kernels, etc. Spices such as star anise and cumin produce compound fragrances.

Then add spices to make the main aroma buffer and round, and the general dosage is relatively small, such as sand kernel tangerine peel. Finally, Japanese spices are added to harmonize the fragrance, so that the fragrance is expanded in depth and amplitude, and it is more intense, such as licorice.

2 cinnamon bark, 1 piece of kaempfera, 1 and a half grass fruits, 2 star anise, 2 bay leaves, about 10 Sichuan pepper, 1 piece of tangerine peel, 1 slice of licorice, 2 pieces of angelica, 1/4 of monk fruit, 1 clove, 5 pieces of cumin, appropriate amount of dried chili pepper, 4 slices of ginger, 6 shallots tied into green onion knots, 60 grams of light soy sauce, 25 grams of dark soy sauce, 50 grams of cooking wine, 1 small piece of rock sugar, appropriate amount of salt, 25 grams of sesame oil.

Generally, the ratio of 5:1 is chosen, so that the brine taste is very rich, and the taste is particularly fragrant and delicious, which is liked by many people.

The total amount of all spices should not be higher than 5% of the total water used, and if it is high, it will have a medicinal taste and bitterness, and if it is not lower than 2%, it will not suppress the fishy smell of food. Other ingredients, garlic and ginger cooking wine, can be more or less, do not need to be too strict, according to the local taste. The role of various spices in brine is nothing more than to cover up odors, increase flavor and remove fish, flavor and color ingredients, and adjust taste.

The dosage of various spices in the brine is quantitative, and the effect is generally to enrich the taste of the boiling, and the spices can make the taste of the boiled more delicious, and the taste is better and more flavorful.

In fact, it can make the soup more rich, the taste more delicious, and then it is also very delicious, and the taste of the marinade is very delicate, and many people love it.

Generally, in daily life, we are more common to see two types of spices, one is aromatic and the other is bitter. Aromatic species include: cumin, citronella, bay leaves, cloves, star anise, cinnamon, etc., and bitter incense includes

Kaempfera, sand kernel, angelica, ginger, grass fruit, cardamom and so on. Among many spices, when we make brine, we must first deal with the peculiar smell and impurities in the spices, usually rinsing, and drying, and then marinating with liquor, which can already be a good way to remove the peculiar smell, but in the meticulous production process, it also needs to be determined according to the speed of the fragrance. Specifically, when frying aromatic spices, star anise, cinnamon, etc., which are slow to emerge, should be put first, while cumin, bay leaves, and citronella that are fragrant quickly should be put later.

Bitter spices, cardamom and sand kernels that are slow should be put first, while angelica and kaempfera should be put later.

Dosage and use of common spices] :(1) Star anise: add 20-30 grams to 100 kg of brine, essential ingredients for brine, sweet taste, hemp, strong and unique aroma, mainly play a role in increasing flavor and flavor.

2) Cinnamon bark: 30-35 grams of 100 kg of brine is also used to enhance fragrance. (3) bay leaves, add 10-20 grams to 100 kg of brine, the taste is rich and can increase the fragrance.

4) Clove: 15-20 grams are added to 100 kg of brine, which has a strong fragrance, numb tongue, and has the effect of removing fish, deodorizing and relieving odor. (5) Tangerine peel:

Add 20 grams to 100 kg of brine, which has the effect of removing smell and relieving greasy in the brine. (6) Grass fruit: 40 grams of brine added to 100 kg of brine has a strong effect of removing odor, increasing the spicy fragrance and increasing appetite.

7) Good ginger: 30 grams of spices in 100 catties, spicy and aromatic. (8) Comfrey:

Add 10 grams to 100 kg of brine. It is mainly used in brine for color mixing. (9) Sichuan pepper, add 30-50 grams to 100 kg of brine, the main role is to increase numbness, remove fishy and greasy.

10) Nutmeg: Add 20 grams to 100 kg of brine, the main effect of the brine is strong aroma, and the brine is necessary. 【Ending】The cooking is long, and you can enjoy it quietly, and there is always a dish that warms the heart.

No matter how time passes, keep the food, and the beauty will always accompany you! ——This article is originally produced by the idea of the tip of the tongue - Liu Kitchen, and it is forbidden to carry and copy ——— without authorization

Generally, the spices in the brine are two star anise, a small handful of pepper, a small handful of chili pepper, two bay leaves, and a small piece of cinnamon.

250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 300 grams of Sichuan salt, 100 grams of cooking wine, and 25 grams of chicken essence and monosodium glutamate. Spices: 10 grams of cloves, 20 grams of star anise, 20 grams of fennel, 100 grams of bay leaves, 50 grams of dried chili, pai cao, angelica, paica, white cardamom, grass fruit, 60 grams of vanilla, 30 grams of thyme, kaempfera, orange peel, 80 grams of cinnamon, 40 grams of lemongrass.

Ingredients: 3,500 grams of chicken bones and 1,500 grams of bobbin bones. Most of the functions are to enhance fragrance and color.

1. Spice ratio.

20 grams of star anise, 8 grams of licorice, 12 grams of cinnamon, 6 grams of ginger, 8 grams of angelica, 10 grams of Sichuan sand kernels, 4 grams of male cloves, 10 grams of Kaempfera congesta, 5 grams of long pepper, 7 grams of dried ginger, 15 grams of fennel, 3 grams of tangerine peel, 8 grams of fragrant fruit, 2 grams of Lingcao, 20 grams of monk fruit, 3 grams of grass grass, 10 grams of grass fruit, 10 grams of pepper, 5 grams of white cardamom, 25 grams of Sichuan pepper, 5 grams of gardenia, 30 grams of chili pepper. Put the spices into a gauze bag, fill the whole pocket with 2 3, tie the seal, and the spice bag is ready. Soak the spice packet in warm water for 20 minutes before use.

2. Soup stock production.

1. The amount of ingredients for making 20 catties of broth: 4 catties of pork bones, 1 chicken bone, 100 grams of green onions, 100 grams of ginger, 20 grams of cooking wine, and about 25 catties of water.

2. Soak pig bones and chicken bones in water for more than 1 hour, and then wash them for later use. Cut the bone in the middle so that the marrow inside the bone can be boiled out.

3. Wash the green onions and set aside, wash and pat the ginger and set aside. (with old ginger).

4. Add water to the bucket, add all the prepared ingredients and accessories to the bucket, boil the water over high heat, and then turn to low heat. When the foam is basically removed, cover the pot and boil for 4-5 hours, then remove everything from the soup and the stock is ready.

3. Stir-fry the sugar.

1. Put the pot on the fire, add about 50 grams of rapeseed oil, if it is rapeseed oil, first heat the rapeseed oil in the pot to remove the fishy smell of rapeseed oil, and then add sugar (half of rock sugar and half of white sugar), **Keep stir-frying.

2. You can use high fire at first. As the temperature of the oil increases, when all the sugar has melted, reduce the heat to low in order to control the heat. A layer of red foam will form in the pan, (Do not stir with a spoon during the foam formation, so that it is not easy to observe.)

When the red foam is completely spread all over the pot, the color changes from golden yellow to brown red. Quickly add water. The amount of water is about the same as the weight of sugar.

And it will be boiled again, and all the crystals will be melted. The sugar color is fried.

3. Judge whether the sugar color is successful, the fried sugar color is not sweet or bitter (it can be slightly sweet and slightly bitter), golden yellow. If the sugar color is relatively sweet, it means that the last water is added earlier, the sugar color is fried and tender, and the color of the ingredients is not good when marinating things. If the sugar color has a bitter taste, it means that the water is added late, and the sugar color is old, so it cannot be used, otherwise the brine will be bitter and damaged.

1. Recipe: sand ginger, cloves, pepper, cumin, licorice, leaves, vanilla fruit, star anise, tangerine peel, cinnamon, soy sauce, wine, fine sugar, salt, coriander stalks, green onions, ginger. 2. To make the seasoning, cut a part of the green onion into flowers, mince the ginger, pour water into a large bowl, add soy sauce, cooking wine, fine sugar, salt, coriander stalks, chopped green onions, and minced ginger.

3. Put the remaining green onion and ginger into the pot, add water and bring to a boil, pour soy sauce and wine. 4. After boiling, add ginger, cloves, pepper, cumin, licorice, leaves, vanilla fruit, star anise, tangerine peel, cinnamon and seasonings, turn to low heat and cook for 5 minutes.

The dosage should be cloves as the size, the amount of cloves in the brine is the amount of water used, it is very important that the total amount of all spices can not be higher than 5 of the total water, remember to remember that the high is the light of the medicinal taste, and the bitterness can not be at the bottom of 2 The fishy smell of the food can not be suppressed.

Other ingredients: garlic, ginger, cooking wine. You can choose more or less, and you can't stick to it, depending on the local taste.

5 refers to brine, not raw materials, the reason is very simple, 100 pounds of garment brine should not exceed 5 pounds of spices at the latest. If it is extremely smelly, it can be considered more than 5.

The amount of spices in the brine is determined according to the amount of marinated food, and their function is to color, enhance the flavor and remove the odor of the marinated food. So the lo-mei we eat is very tempting and delicious.

The amount of spices should not exceed 1% of the water with cloves, and the total amount of spices should not exceed 5% of the water, so as to add the fragrance and layering of the braised meat. You see, braised meat can be served with wine and rice, in the crossing **, there must be hot pot and braised meat in the restaurant business, and the more marinated the brine, the more fragrant, as long as it is placed well, this brine can also be used as an heirloom.

Add fragrance to mask the undesirable smell of certain shabu shabu raw materials, such as fishy smell, smell, odor, etc. In many cases, because we do not pay attention to the usage and dosage of various spices, the brine has an peculiar smell and bitter taste. So be mindful of the dosage.

A pot of water with 50 grams of spices is sufficient. Most of the functions of various spices are to increase fragrance, remove fish, cover peculiar smells, increase color, and seasoning, and some spices can also increase the tonic effect of soup.

The spice is to make the brine taste more delicious, and the different proportions of spices determine the different taste of the brine, for example, if you put more chili peppers, the brine may be spicy when it comes out.