What is the spice and production process of Sichuan broil?

I made brine first, and I learned it in Qilu Zhai.

Each of these marinade recipes has its own characteristics, and the dosage of ingredients has its own merits.

Recommended Recipe: Star Anise 25 g Cinnamon 15 g Cumin 15 25 g Licorice 10 g Sannai 10 g Gansi 3 5 g Sichuan Pepper 20 g Sand Kernel 10 g Cardamom 5 g Grass Fruit 15 g Clove 5 15 g Ginger 100 g Green Onion 150 g Shao Wine 100 g Rock Sugar 350 500 g MSG 15 g Refined Salt 350 500 g Fresh Soup 5000 g Refined Oil 50 g 2 gauze bags.

ii) Modulation.

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

2?Roast a large piece 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 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, it becomes fresh brine.

The three most fragrant spices for brine generally refer to the classic marinade formula of bay leaves, cinnamon and cloves: 1. Traditional Chinese medicine: star anise 25, cinnamon 15 grams, licorice 10 grams, sannai 10 grams, glycola 3 grams, Sichuan pepper 20 grams, sand kernels 10 grams, cardamom 5 grams, vanilla 15 grams, cloves 5 grams.

2. Seasoning: 100 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 350 grams of rock sugar, 15 grams of monosodium glutamate, 350 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil. 3. 2 gauze bags.

Specific method: 1. Prepare a sufficient amount of star anise, fennel, cinnamon, licorice, sannai, ganca, pepper, sand kernels, cardamom, vanilla, and cloves, divide them into two parts and put them in a gauze bag, and then tie them tightly with string. Wash the ginger and pat the chives.

2. First roast a large piece of rock sugar on the fire, then put it on the cutting board and break it, then put it in the pot with refined oil, fry it over low heat until it turns dark red, then add 500 grams of water to boil and stir, and evenly turn into the color of sugar. 3. Put the pot on the fire, add 5 kg of fresh soup, add ginger, green onion, salt, monosodium glutamate and sugar at the same time, and then add the freshly made spice bag. Boil over low heat until the aroma overflows, and it makes a classic Sichuan marinade.

The secret method of Sichuan-style brine can be learned after watching it once, which is too practical.

Spicy brine is a must-have brine in braised dishes, and here is the recipe for making spicy brine.

1. Soup stock steps of spicy brine:

60 kg of water to add 15 kg of tube bones, 10 kg of chicken racks, and 3 kg of pig skin;

Blanch the above ingredients and put them in a brine bucket and boil for 8-10 hours;

The salvaged residue is made into a broth, and the broth is about 40 catties.

Second, the spice ratio of spicy brine:

25 grams of cinnamon, 25 grams of licorice, 15 grams of dried ginger, 10 grams of bay leaves, 10 grams of woody incense, 100 grams of star anise, 10 grams of fragrant fruit, 25 grams of angelica, 20 grams of black pepper, 15 grams of kaempfera, 8 grams of cloves, 5 grams of cinnaut bark, 8 grams of citrus aurantium, 25 grams of ginger, 20 grams of nootropic kernels, 15 grams of long pepper, 8 grams of grass cardamom, 45 grams of white cardamom, 25 grams of tangerine peel, 20 grams of cumin, 15 grams of grass fruit, 5 grams of coriander seeds, 60 grams of sand kernels, 10 grams of nutmeg, 15 grams of betel nut.

3. The ratio of spicy ingredients in spicy brine:

Slightly spicy: 10 grams of chili pepper and 2 grams of Sichuan pepper in the first pot. 5 grams of pepper in the second pot, 1 gram of Sichuan pepper. The third pot is 5 grams of chili pepper and 1 gram of Sichuan pepper.

Medium spicy: 15 grams of chili pepper in the first pot, 4 grams of Sichuan pepper. 5 grams of pepper in the second pot, 2 grams of Sichuan pepper. The third pot is 5 grams of chili pepper and 2 grams of Sichuan pepper.

Extra spicy: 18 grams of chili pepper in the first pot, 7 grams of Sichuan pepper. 8 grams of pepper in the second pot, 3 grams of Sichuan pepper, 6 grams of pepper in the third pot, 2 grams of Sichuan pepper.

4. What are the precautions for spicy brine ingredients:

Duck accessories: such as duck head, duck neck, etc., first marinated to remove the fishy smell and increase the bottom taste, you can use salt, pepper, cooking wine, green onions, ginger slices to marinate one night in advance, the next day before the marinade to clean and control the moisture can be marinated, this method can not only maintain the brine, but also make the duck accessories taste better, killing two birds with one stone!

Special ingredient duck intestines: duck intestines have a large fishy smell, and if they are placed directly in the old brine, it is easy to contaminate the brine. Before marinating, you need to add flour, ginger, green onions, white vinegar, and white wine, and scrub it repeatedly.

Duck intestines need to be marinated separately, and the marinating time is controlled within two minutes, and the duck intestines are easy to get old after a long time.

Halogen dishes: halogen dishes are marinated separately with old brine and water, the blending ratio is 1:1, halogen dishes are mainly marinated in accordance with the order of yuba, tofu skin, potato chips, lotus root slices, kelp knots, etc., and monosodium glutamate, chicken essence and other freshness can be added during the marinating process, and some marinade oil can also be mixed in after the pot to enhance flavor and brightness.

Discard the brine of halogen dishes after they are used up.

5. Preservation steps of spicy brine:

The spicy brine must be boiled thoroughly when it is boiled for maintenance, otherwise the bacteria cannot be killed, resulting in the sour brine becoming sour;

After the spicy brine is boiled, the brine bucket is not directly placed on the ground but on the shelf, and the ventilation environment of the place should be good, and few people can touch it;

After boiling, avoid contact with raw water or other greases.

Summary. How to make Sichuan-style brine: (1) Divide star anise, cinnamon, cumin, 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 a string; Ginger washed and patted; Wash the green onion and tie the knots.

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

3) Put the pot on the fire, mix it with 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 boil until the fragrance is overflowing, that is, it becomes fresh brine.

Sichuan-style brine spice recipe.

Hello, this question is up to me to answer for you.

Hello, after inquiry, the recipe of Sichuan brine spice is: star anise 25 g, cinnamon bark 20 g, cumin 50 g, Sannai 20 g, Gan woong 10 g, Sichuan pepper 30 g, sand kernel 30 g, grass cardamom 10 g, grass fruit 20 g, cloves 10 g, ginger 50 g, green onion 200 g, Shao wine 100 g, rock sugar 500 g, monosodium glutamate, salt, fresh soup, refined oil.

Preparation steps of Sichuan-style brine: (1) Divide star anise, cinnamon, cumin, sannai, ganza, 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 a large piece of rock sugar on the fire first, then gently crush it on the cutting board, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with boiling water and stir it well, that is, it becomes a sugar color.

3) Put the pot on the fire, mix it with 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 boil until the fragrance is overflowing, that is, it becomes fresh brine.

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How to make Sichuan-style brine.

How to make Sichuan-style brine: (1) Divide star anise, cinnamon, cumin, 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 a string; Ginger washed and patted; Wash the green onion and tie the knots. 2) Roast a large piece of rock sugar on the fire first, then gently crush it on the cutting board, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with boiling water and stir it well, that is, it becomes a sugar color.

3) Put the pot on the fire, mix it with 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 boil until the fragrance is overflowing, that is, it becomes fresh brine.

That's how it's made.

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