What are the spices used to make braised vegetables? What are the spices of halogens

There are hundreds of spices with marinade on the market, the more common ones are star anise, cinnamon, pepper, sweet pine, cumin, white cole, nutmeg, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc.

Marinade is a seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors.

How to use: 1. All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in the taste of the dish being too salty.

2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says.

3. Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be used separately from the beef, mutton and various animals with strong odor such as fat sausage raw materials to ensure the quality of brine and marinated dishes.

4. In the process of use, it is necessary to check the color, fragrance, saltiness and whether the soup is sufficient, etc., and once it is found that there is a reduction in some aspects, it should be made up in time, that is, we often say "what is missing".

Plant-based natural flavors: rose oil, jasmine extract, vanilla tincture, white orchid balm, tolu resin, narcissus pure oil, etc. Animal-derived natural flavors:

Musk, ambergris, civet and beaver. The marinades include star anise, cinnamon, pepper, jataman, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc.

The production of synthetic fragrances in China developed after the 50s of the 20th century, and was concentrated in Shanghai, Tianjin and other places. The main raw materials used in the production are citronella oil, litsea cubeba seed oil, linalomy oil, sassafras oil, cypress oil, turpentine, castor oil, fusel oil, aromatics and phenols.

The steps to make your own marinade are as follows:

1. Formula: 25 grams of star anise.

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 cooking wine.

350 500 grams of rock sugar.

15 grams of monosodium glutamate.

350 500 grams of refined salt.

5,000 grams of fresh soup and 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, add 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.

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

Question: How much material is used for the ingredients of 10 catties of ribs.

The 32 kinds of spice marinade formula are very famous all over the country, but there are almost no ingredients technology that is really proficient in this 32 kinds of spice marinade, and the taste of marinated vegetables is mainly based on the matching ratio of the marinade formula.

The spices of the marinated vegetable recipe are as follows:

Ingredients: 1000 grams of pork skin, lotus root, dried tofu, chicken thighs, eggs, potatoes, pork belly, old brine.

Excipients: 2 star anise, 10 grams of cinnamon, 1 piece of tangerine peel, 2 grams of cloves, 2 grams of angelica, 3 slices of naphthalene root, 20 Sichuan peppercorns, 3 grams of cumin, 2 bay leaves, 1 piece of good ginger, 2 grass fruits, 3 pieces of licorice, 2 dried red peppers, 2 chives, 20 grams of ginger, 20 grams of rock sugar, 2 tablespoons of rice wine, brand soy sauce (that is, 3 tablespoons of dark soy sauce), 2 teaspoons of salt, 3 tablespoons of light soy sauce, if you don't like soy sauce, use red yeast powder or boiled sugar, one kilogram of ingredients, use 8 grams of red yeast powder (or red yeast rice), You can add less dark soy sauce.

The 35-year-old master made a public recipe for braised vegetables:Salt, rock sugar, ginger, green onion, cooking wine, chicken essence, monosodium glutamate, kaempfera, star anise, cloves, white cardamom, fennel, bay leaves, angelica, grass fruit, vanilla, orange peel, cinnamon, custo, thyme, lemongrass, weed, dried chili, etc.

1. Star anise: This is the general main material in brine, which is mainly used to enhance flavor in brine.

2. Cinnamon bark: the appearance is rolly, the smell is fragrant, the entrance is sweet and slightly numb, the skin is gray-brown, and the inner skin is reddish-brown. Used in braised meat, it has the effect of increasing flavor, relieving greasy and removing peculiar smell. The quality of Guangxi products is better.

3. Cumin: The appearance is like rice grains, the smell is fragrant and drug-free, and the fragrance is pleasant. When purchasing, it is better to have a light green color, a strong aroma, and full particles, which are the main ingredients of braised vegetables.

4. Clove: The fragrance is strong, and the taste has the feeling of numbness of the tongue. Because its fragrance is too strong, the dosage should not be too much, and two or three can be used at home, otherwise the taste will be robbed. Cloves are divided into male cloves and female cloves, and male cloves are usually used in braised meat.