How to make your own marinade, how to make your own marinade?

Simple brine production at home.

Wrap it in gauze, and if you don't have gauze at home, buy a mask to dismantle.

1。Sugar color production: Add a little underwater rock sugar to the pot and stir-fry, until the color turns dark red, add boiling water. (Special note: boiling water must be added, adding cold water is easy to burn.) ）

2。Pour the sugar-colored water into the pot**, add salt, put in the spice bag, chicken essence, green onion knot, old ginger, (the feeling of salinity, taste after the soup is opened, and feel like eating a very salty salted egg, which is not enough to add.) ）

3。Add a dash of cooking wine.

4。Pour the pig's trotters into the sink and soak the blood water (soak for a longer time, change the water 2 times halfway), and remove it until the color turns white. Pour the pig's trotters into the pan.

5After about 90 minutes, it is ready, and the delicious braised pig's trotters are ready to cook.

In the future, you can marinate whatever you want.

Shrimp is Phi Phi Shrimp! The marinade package needs to be homemade, and the materials can be purchased in large supermarkets, and any brand of seasoning can be used) This marinated shrimp is similar to the drunk shrimp and drunk crab in the south, which is made of fresh shrimp, plus white wine, pepper, fine salt, ginger and green onion marinated for several hours, and the taste is very delicious. 10 grams of star anise, 5 grams of bay leaves, 10 grams of cinnamon, 1 green onion, 1 piece of ginger.

Seasoning: 200 grams of soy sauce, 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of chicken powder, 15 grams of Sichuan pepper powder, 100 grams of high liquor. Method 1 Wash the live shrimp crawlers with sediment and remove them for later use. 2 Sit on the pot and light the fire, add 400g of water, add the marinade packet, soy sauce, monosodium glutamate, sugar, chicken powder, Sichuan pepper powder to boil, turn off the heat and let it cool, then add the white wine and mix well to make a marinade for later use.

3 Put the shrimp crawlers into the marinade, marinate for about 10 hours, then remove and put on a plate, then soak in the original juice, sprinkle with some coriander segments, ginger slices, garlic slices, chives segments, red pepper rings, etc., and serve. ps: Personally, I prefer light brine, the so-called light halogen means that the marinating time is shorter.

However, the requirements for raw materials are high, requiring that the skin shrimp is not only live, but should go to sea in April, May or September and October, the female shrimp have quite (yellow), and the male shrimp have meat (the meat should be full). My common light halogen practices are: Raw Materials:

Shrimp, Sichuan pepper, star anise, green onion, ginger, salt, white wine. There are a number of fresh shrimp, pay attention, they must be live. The dead ones are not suitable for light halogen.

Boil some water, add peppercorns, star anise, and salt. After boiling for a while, turn off the heat and let the soup dry to 70-80 degrees. Slice the green onion and slice the ginger.

You can put it in the soup at this time, or you can wait for a while to put the temperature of the soup to about 30 degrees and put it with the shrimp, and the taste of green onion and ginger is different at different times. You can try which one you like for yourself. Then dry the braised soup to about 30 degrees, control the water with live shrimp, and then throw it into the marinade.

After two to four hours, it can be eaten. The main point of this method: put a little more salt, and taste the marinade slightly salty.

Otherwise, the taste of the shrimp will not come up. In addition, the pickling time should not be too long, it will be salty after a long time, and you will not be able to eat the fresh fragrance. It is better to eat the marinated skin shrimp in one meal, and if you can't eat it, you can't eat it raw next time, and it is safer to eat it steamed.

The steps to make your own marinade are as follows:

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 gando, 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 cooking 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. Preparation: 1. Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively into a loose gauze bag and tie the bag mouth with string; Ginger washed and patted; Wash the green onion and tie the knots.

2. 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 will become a sugar color.

3. 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, and then put in the spice bag, after boiling, change to low heat and slowly destroy the slag and boil until the fragrance is overflowing, that is, it becomes fresh brine.

3. Problems that need attention:

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 and lose its umami, and the temperature of the brine when boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

4. Cloves contain eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade.

The marinade is made as follows:

1. Cumin: 40 grams, star anise: 60 grams, licorice:

10 grams, monk fruit: one, ginger: 100 grams, ten mile incense:

60 grams, cloves: 10 grams, nutmeg: 40 grams, grass cole:

10 grams, Angelica dahurica: 100 grams, grass fruit: 100 grams, bay leaves:

40 grams, cinnamon: 80 grams, hawthorn: 60 grams.

2. Wrap the spices in gauze and wash them with water.

3. Poke all the meat in the water, then wash it and put it away.

4. Find a big pot and add mineral water, tube bones, pig's trotters, marinade, salt, and ginger.

5. Boil the rock sugar in cold oil until it bubbles, almost as shown on the picture.

6. Then pour it into a saucepan, then add light soy sauce and dark soy sauce. Boil on high heat for about 1 hour.

7. After an hour, put the old hen down and continue to boil for an hour or two, and then take out the chicken and continue to boil for about an hour.

8. Fish everything out after an hour, keep the brine, and continue to use it next time. The marinade package can be put in the refrigerator when it is cold, and you can boil it again next time.

Marinade is a seasoning that is used to cook a variety of meat, seafood, tofu, and other ingredients to make them more delicious. The marinade recipe may vary slightly from place to place, but the basic preparation method is as follows: Ingredients:

Cinnamon (1 small piece), star anise (2-3 pieces), grass fruit (2-3 pieces), cumin (1 spoon), ingredients (2-3 pieces), dried chili pepper (appropriate amount), ginger (appropriate amount), garlic (appropriate amount), cooking wine (1 cup), light soy sauce (2 spoons), dark soy sauce (1 tablespoon), rock sugar (appropriate amount), salt (appropriate amount) Steps: Put the cinnamon, star anise, grass fruit, cumin, ingredients and dried chili peppers into a deep pot and stir-fry over medium heat until fragrant. Add the sliced ginger and garlic and continue stir-frying until fragrant.

Pour in the cooking wine, bring to a boil, add light soy sauce, dark soy sauce and rock sugar, then add enough water, stir evenly. Bring the pot to a boil, then turn to low heat and cook for about 20 minutes to allow the flavor of the marinade to fully combine. Add an appropriate amount of salt, taste whether salty is appropriate, and if it is too salty, you can add some water.

After the marinade cools, put it in a sealed container and refrigerate it for later use. Note: The taste of the marinade will be affected by the proportion of ingredients, and it can be adjusted appropriately according to your own taste.

The marinade can be added with other seasonings as needed, such as Sichuan pepper, ginger ale, cooking wine, etc. The marinade will become richer and richer during refrigeration and can be left for days or even months, but care should be taken to maintain hygiene.

Let's take the production of 2kg of fat sausage as an example (of course, you can also marinate other raw materials): star anise (3 pieces), grass fruit (1 piece), cinnamon bark (10 grams), bay leaf (a little), cumin (15 grams), green peppercorns (5 grams), dried chili pepper (10 grams).

Star anise has a sweet taste, a strong and special aroma, is a necessary condiment for marinades, also used to make five-spice powder, can also be used for stewing, boiling, pickling, marinating, soaking and other production methods.

Caoguo is a Chinese medicinal herb with a bitter taste and is a seasoning spice that can add to the spicy flavor of dishes.

Cinnamon has a sweet, slightly spicy flavor that adds to the fragrance.

Bay leaf is a common spice, with a relatively strong fragrance, mainly to increase fragrance and remove peculiar smell, and also has the function of preservative.

Cumin is also a very common spice, which enhances flavor and removes fishiness, and is generally used in braised vegetables.

Dried chili peppers have the effect of harmonizing taste, removing fishiness, and coloring, but dried chili peppers are mainly used for flavoring.

Seasonings and spices for brine.

Make a pot of standard 12,5 kg of brine.

Seasoning: 300 grams of Sichuan salt, 250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 100 grams of cooking wine, appropriate amount of chicken essence and monosodium glutamate.

Spices: 30 grams of kaempfera, 20 grams of star anise, 10 grams of cloves, 50 grams of white cardamom.

Fennel 20 g.

100 grams of bay leaves, 50 grams of angelica.

50 grams of grass fruit.

60 grams of vanilla.

30 grams of orange peel.

80 grams of cinnamon.

Dial 50 grams.

30 grams of thyme.

40 grams of citronella.

Drain 50 grams.

50 grams of dried chili peppers.

Ingredients: 3,500 grams of chicken bones and 1,500 grams of bobbin bones.

Two. Made with red and white brine.

1) Place the chicken bones. The bones of the pig tube (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, and the water is added again.

Put the old ginger (pat it down), green onions (leave the root to the full length), boil, and boil slowly over low heat, not with a fierce fire (boil with low heat.

Clear soup, boiled for thick soup) Proud into the soup to be used.

2) Sugar-colored frying: stir-fry in oil. The rock sugar is first processed into a fine powder, put a little oil in the pot, add the rock sugar powder, and use medium heat slowly.

Stir-fry, when the sugar turns from white to yellow, switch to low heat, when the sugar and oil are yellow and foamy, continue to fry from the fire (this time is certain.)

Be fast, otherwise it is easy to become bitter, you must master it well, you can try a few more times first), and then put it on fire, from yellow to dark brown. by large bubbles.

When it becomes a small bubble, add a little cold water, and then fry it over low heat until it is paste-like, that is, it is sugar color (sugar color is not sweet, not bitter, and color.

Golden) (3) The spice is broken or changed with a knife (must not be fined, slightly changed, so as not to affect the effect) Wrap the knot with a spice bag. First boil it in boiling water alone for 5 minutes, remove it and put it in the marinated soup, add salt and an appropriate amount of sugar, chili pepper, and cook it over medium-low heat to make it fragrant.

The first embryo red brine (white brine does not put pepper and sugar color, and the other spices are the same).

Sichuan-style brine production method 1 formula.

Star anise 25 grams.

15 grams of cinnamon.

Cumin 15 to 25 grams.

Licorice 10 grams.

Sannai 10 grams.

Ganwo 3 to 5 grams.

20 grams of Sichuan peppercorns.

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.

Gauze bag 2 two two modulated.

1. Divide star anise, cinnamon, cumin, licorice, sannai, ganai, 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.

2. 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 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 put in the spice packet, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, fresh brine.

Two. Issues to be aware of:

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 and lose its umami, and the temperature of the brine when boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

4. Cloves contain eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade.