How to mix white brine??? Preparation and ingredients of white brine

Brine is a common condiment in cooking, most of the brine is made by itself, the materials used in the production of brine are different, the following is a description of several brine production methods and materials:

1. Ingredients: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon, a total of 3 4 cups.

Method: brine material, sand ginger powder and cloth bag. Add eight cups of water to a boil and simmer for about 1 hour and a half to 2 hours.

2. Ingredients: star anise (two grains), cumin, Sichuan pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4).

Method: Carry the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes.

3. Ingredients: pork, pork bones, add old mold tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit.

Method: Add water and boil for one hour.

4. Ingredients: 50 grams of soy sauce, star anise, cinnamon and grass fruit, 25 grams of sand ginger, Sichuan pepper and cloves, 50 grams of licorice, and 500 grams of boiling water.

Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate in a clay pot and put it on a low fire, and cook it for about 1 hour. Spices and herbs should be soaked in a pot frequently. Once the brine is made, it is best to use it every other day.

Sichuan-style red brine:

Ingredients: 250 grams of rock sugar, 15 grams of cinnamon, 15 grams of grass fruit, 15 grams of licorice, 20 grams of Sichuan pepper, 5 grams of grass cardamom, 25 grams of star anise, 15 grams of cumin, 15 grams of cloves, 5 grams of naphthalene, 100 grams of ginger, 10 grams of sand kernels, 150 grams of green onions, 100 grams of cooking wine, 500 grams of salt, 5000 grams of fresh soup, appropriate amount of rock sugar sugar.

Method: Put the green onion, sugar, salt, and spice bags into the fresh soup and boil it to bring out the flavor.

Herbs in marinade: 3 grams of bay leaves, 2 grass fruits, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, marinade ingredients: 1 tablespoon salt, 20 grams of coriander stems, 3 green onions, 20 grams of ginger, water, light soy sauce, cooking wine, 120 grams of fine sugar.

Method 1Put all the medicinal materials into a cotton brine bag, and then tighten it with cotton thread, that is, the white brine brine bag.

2.Take a soup pot, pat the green onion and ginger loose and put it in the pot, add water and boil over medium heat until the water boils.

3.Put the light soy sauce and cooking wine into the pot of recipe 2 and boil together, then add the sugar, coriander stalks, salt and white brine brine buns, turn to low heat and boil for about 5 minutes until the fragrance comes out.

Preparation method of brine soup: 6 stars anise, 25 grams of licorice, 5 grams of grass fruit, cloves, sand ginger, and tangerine peel. Put it in a small cloth bag, put it in a wok, add 50 grams of ginger (cracked, fried through), 2500 grams of water, boil for half an hour, then add 1000 grams of light soy sauce, 250 grams of dark soy sauce, 200 grams of sugar, 150 grams of rose wine and boil Buddha, and it is ready.

If you can't buy all the spices, you can cut them yourself, but you can't miss the star anise.

The red brine and white brine are made of the same material, and no chili pepper is added to the white brine.

Ingredients: 3 grams of bay leaves, 2 grass fruits, 10 grams of star anise, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, 120 grams, 3 green onions, 20 grams of ginger, pork bones, water, soy sauce, cooking wine.

1. First boil the pork barrel bones in cold water.

2. Then rinse with clean water, which can remove the fishy smell.

3. Put the cleaned pork barrel bones into the casserole, add the water that has completely submerged the pork barrel bones, add 3 slices of ginger, cover the lid and boil for 2 hours.

4. After the water is boiled, change to low heat and boil slowly, wait for the clear soup to boil out and then turn to a fierce heat to boil until the soup is thick 5, put an appropriate amount of cold oil in the hot pot, add 4 taels of rock sugar after the oil is hot, and fry slowly over medium heat 6. Fry until the sugar turns from white to yellow, and the syrup bubbles a little, turn to low heat and keep stir-frying, when the syrup becomes golden brown, the sugar is fried.

7. Pour the fried sugar into the stock.

8. Put all the spices together in the spice bag.

9. Put the spice packet into the braised soup, then add a little salt, an appropriate amount of light soy sauce and dark soy sauce 10, cover the lid, boil over high heat, and then change to low heat and simmer for 1 hour.

Yangzhou is also a Su cuisine, the main marinade is mainly light, the main seasoning is pepper, ginger, green onion, salt (coarse salt) is relatively simple!

The old goose can study the practice of Nanjing salted duck, because although the old goose is old, the meat itself is not tough! Stir-fry the coarse salt first, then mix it with the pepper noodles, and use the residual heat to force out the aroma of the pepper noodles (that is, the pepper salt)!Then use a part of pepper salt to smear the whole body of the goose, to fully marinate in place, the duration is 2 hours, the salt flavor into the goose body will discharge water, the discharged water do not pour out, this is what Nanjing people call the clear brine (that is, the title of the white brine)!

Soak the goose body in clear brine and soak it thoroughly!

Bring a pot of water to a boil, pour in the remaining pepper salt and brine and cook slightly, put in a small amount of green onion and ginger, and then put the goose into the clear brine to soak, at this time remember to change the heat to low (whether the goose meat is fragrant and tender after marinating depends on this step).Let the braised soup soak in the goose cavity first, then pour it out, and repeat this several times! Soak it for about 20 minutes, whether it is cooked through, insert chopsticks into the goose's chest to see if there is blood flowing out, if not, the clear soup is ripe!

If you make the ultimate product, you can refrigerate another basin of brine, and when the goose is cooked, it will be quickly put into the cold brine to cool down, so as to ensure that the goose meat is refreshing to the greatest extent!

The dipping sauce can be topped with sand ginger soy sauce, ginger and green onions!

The red brine is divided into several steps, such as soup, feeding, and frying, and there are almost no secrets to the ingredients, so I will not repeat them here, so as not to be suspected of plagiarism and copying! Most of the information on the Internet can be used by the landlord, and it is basically correct!

The key is the quality of your light soy sauce, be sure to choose brewed soy sauce, which can ensure the initial fragrance, medium fragrance, and base fragrance! With the preservation of brine, brewed soy sauce can withstand long-term repeated boiling without bitterness and blackness!

About frying"Sugar color"There is a certain technical content, and it is easy to fry! You can send me an on-site text message and I'll help you tune it up!

The rich taste of brine is the neutralization of various spices, some can be used as condiments, but also as Chinese herbal medicines, so a good marinade not only has an appetizing effect, but also can strengthen the stomach, smooth the qi, and promote blood circulation, of course, the more seasonings are not the better.

How to modulate — >

Ingredients required: cinnamon, bay leaves, cardamom, peppercorns, star anise, rock sugar, Chaotian pepper, green onion, ginger, garlic, lotus root, beef, eggs, tofu skin, peanuts, edamame.

1. First of all, prepare the spices, as shown in the picture below.

2. Then, prepare Sun Xin lead ingredients, as shown in the picture below.

3. Heat a pot of oil, a little more oil, add the ginger and garlic tanna and stir-fry until fragrant, stir-fry for a while and remove it for later use, as shown in the figure below.

4. Put the remaining oil in the pot (in the same pot) into the rock sugar, melt over low heat, stir constantly, after the rock sugar melts, put in the green onions, ginger and garlic that were fried before the rock sugar, 2 tablespoons of soy sauce, 2 spoons, as shown in the figure below.

5. Change the saucepan, pour it into the saucepan, add an appropriate amount of water, put in the seasoning bag (all the spices are put into the gauze bag), the ingredients, an appropriate amount of Chaotian pepper, five-spice powder, salt, and marinade for 2-3 hours, as shown in the figure below.

6. This is done, and it is good to see the effect, as shown in the figure below.

One. Preparation method of red brine.

1. Marinated medicinal materials: bay leaves, grass fruits, star anise, cinnamon, sand ginger, cloves, peppercorns, cumin, licorice; Withered faith.

2. Marinade ingredients: green onion, ginger, water, soy sauce, cooking wine;

3. Put all the brine medicinal materials into a cotton brine bag, and then tighten it with cotton thread, which is a red brine brine bag;

4. Take a soup pot, pat the green onion and ginger loose and put it into the pot, add water and boil over medium heat until the water boils;

5. Put the soy sauce and cooking wine into the pot and boil, then add the fine sugar and red brine brine bund, turn to low heat and boil for about 5 minutes until the fragrance comes out.

Two. Preparation method of white macro fiber brine.

1. Marinated medicinal materials: bay leaves, grass fruit, star anise, tangerine peel, cinnamon, sand ginger, cloves, Sichuan pepper, cumin, licorice;

2. Marinade ingredients: salt, coriander stalks, green onions, ginger, water, light soy sauce, cooking wine, fine sugar;

3. Put all the brine bags into cotton brine bags, and then use cotton threads to trap them, that is, white brine and water brine bags;

4. Take a soup pot, pat the green onion and ginger loose and put it into the pot, add water and boil over medium heat until the water boils;

5. Put the light soy sauce and cooking wine into the pot and cook together, then add the sugar, coriander stalks, salt and white brine brine bun after boiling, turn to low heat and boil for about 5 minutes until the fragrance comes out.

A kind of brine, the main characteristics of which are bright color and rich taste, suitable for people who have first come into contact with brine.

The production is as follows: 1. Raw materials:

a.25,000 grams of water, 5,000 grams of pig backbones, 2,000 grams of old hens, 5,000 grams of stick bones;

b.35 grams of licorice, 10 grams of bay leaves, 20 grams of cinnamon, 10 grams of grass fruit, 10 grams of tangerine peel, 10 grams of sand ginger slices, 5 grams of ingredients, 5 grams of Sichuan pepper, 15 grams of white pepper;

c.200 grams of rock sugar, 1000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of conpoy;

2. Troubled and chaotic work:

1. Put the pig's vertebrae, old hen and cob bones into a pot of cold water, bring to a boil and skim off the floating dust. Min Yi took out and put it in a stainless steel barrel, added water to boil over high heat, and boiled 3 small Lao Wang over low heat to take out the raw materials and leave the soup.

2. Wrap material B in gauze, put it in a basin of clean water and wash it, after boiling the pot, add material C to the pot and boil.

White brine is suitable for marinating pigeons, intestines, phoenix feet, chicken elbow bones, etc.