The problem of brine, what is brine how to make brine

Chinese medicine pack: by 18

Composed of Chinese herbs, each package is 270-300 grams, which can be marinated into 18-24 kg of products. These traditional Chinese medicines play a role in the old soup and products to bring out the aroma of halogen, go.

The effect of peculiar odors.

Star anise: 25 grams.

It can remove the foul smell in the meat and has a strong aromatic odor.

Hawthorn: 8 grams.

It can increase appetite, taste sour and sweet, and can assist in flavor.

Kaempfera: 12 grams.

Also known as sand ginger, the skin is brownish-gray, the taste is spicy, and the ginger has a strong spicy taste.

Licorice: 12 grams.

Also known as sweet grass, the taste is sweet and special, and the tail taste of the marinated product is sweet, which can make the product have a long aftertaste.

Red cardamom: 8 grams.

The smell is spicy and slightly bitter, which can remove the peculiar smell, and is full and bright as the top grade.

White cardamom: 6 grams.

The smell is bitter and fragrant, which can remove the peculiar smell and increase the spicy fragrance.

Grass fruits: 3 pcs.

It has a strong spicy smell, can remove the fishy and greasy, the fragrance is rich, and the quality is good for a large dry, uniform and full, and the skin is brown.

Yuguo: 3 pcs.

It has a strong spicy smell, which can remove peculiar smells, is round or oval, and the surface is gray-brown.

Tangerine peel: 30 grams.

It has an orange aroma and a slightly bitter taste, which can be harmonized with other flavors to form a unique flavor.

Cinnamon bark: 30 grams.

The taste is spicy and sweet, which can remove the fishy and relieve greasy and increase appetite.

Citrus aurantium: 10 grams.

The gas is fragrant, bitter and slightly sour.

Long pepper: 10 grams.

Spicy taste, increase appetite.

Angelica dahurica: 30 grams.

The smell is aromatic, slightly spicy and bitter, and can remove the fishy smell. Angelica dahurica tablets and angelica root are fine.

Cloves: 8 grams.

Commonly used spices, the fragrance is strong and strong, and it is better to choose the core when selecting the material.

Ginger: 20 grams.

It has a strong spicy smell and removes the fishy smell.

Sand kernels: 5 grams.

The smell is spicy, appetizing and appetizing.

Woody: 15 grams.

The aroma is peculiar, and the taste is bitter and herbaceous.

Cumin: 25 grams.

The particles are uniform, the texture is full, the color is yellow-green, the aroma is rich, and the taste is unique.

Can you ask a more detailed question?

After the brine is used, it is necessary to take care of the contents before storing it. Refrigerate if the next time is a week apart, or freezer if it's a month or more. The next time you feel that the brine is scarce, you can add an appropriate amount of water and add some spices as appropriate.

Brine, a commonly used seasoning in Chinese Cantonese cuisine (Teochew cuisine) and Fujian cuisine, is a soy sauce made from a variety of spices.

Explanation of terms: brine is a seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks, the materials used are Sichuan pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc., which can be made in a few hours. Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes.

Explanation of brine (1) [bittern] Salt brine for tofu Yang Bailao drank brine and died unjustly (2) [brine] Salt water used to boil salt Detailed explanation (1).Salty seawater. Ming Song Yingxing "Heavenly Creations, Sea Salt":

One method forces the sea tide to be deep, and first dig a deep pit ......Wait for the tide to extinguish and rush through, the brine gas seeps down the pit from the sand, remove the sand and reeds, use the lamp and candle, the brine is extinguished when the lamp is rushed, and the brine is decoctioned. ” 2).Bitter water drained from salt making.

Ming Li Shizhen, "Compendium of Materia Medica, Jinshi Five, Salt and Salt": Where salt is not dripped off the bitter water, it is unbearable to eat, and the bitter water is the brine. ”

Word decomposition Explanation of halogen halogen (halogen) The black juice left over from the preparation of salt, bitter and poisonous in taste. Also known as "salt brine" and "bitter juice". Thick juice:

Marinade. Lo mein. Make food with thick sauces such as spiced salty water or soy sauce:

Braised shrimp. Braised tofu. Gu Tong "Lu", reckless.

Ancient with "lurd", big shield. Ancient Tong "captivity", plundering Interpretation of water Water ǐ A colorless, odorless, transparent liquid: rice.

Shui Zhikai calls for dripping stones to wear. The water is impassable. Rivers:

Han Shui. Xiangshui. River: A common name for lakes and seas.

Reservoir. Water conservancy. It comes naturally (metaphorically, when the conditions are ripe, things will be completed smoothly).

Water can carry boats. Cross mountains and seas. Surrounded by mountains and rivers.

Liquid: Pen. Ink.

Its connotation is threefold

1. Liquid minerals with salt content greater than 5%. Collected on the surface of the earth is called surface brine or lake brine. Those that accumulate below the ground are called underground brine.

It is called petroleum brine when it gathers with oil. 2. In the process of cooking food, the liquid substance prepared by various edible spices is also often called marinade, which is used to make all kinds of marinated dishes. 3. The scientific name of brine is salt brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride.

The brine point tofu is a colloidal aggregation and precipitation process, and no chemical reaction occurs.

The scientific name of brine is salt brine, after boiling salt with brine brine, the remaining black liquid is salt brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride, because it can make the protein coagulated into colloid, so it is toxic to the human body, and drinking brine is one of the main ways of folk suicideBrine is an important raw material for making tofu, which makes the protein in soybean milk condense into colloids, precipitate the water, and make tofu.

Tofu made with brine and its deliciousness. Proverbial cloud: brine dots tofu and drops one thing.

Brine, a commonly used seasoning in Cantonese Chinese cuisine, is a soy sauce made from a variety of spices. The main ingredients include Sichuan pepper, star anise, tangerine peel, cinnamon, licorice, grass fruit, sand ginger, ginger, green onion, light soy sauce, dark soy sauce and rock sugar, etc., which can be prepared in a few hours. Many restaurants in Hong Kong reuse brine because it is believed that the longer the brine is cooked, the more delicious it will be.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. In recent years, a Swiss chicken wing has emerged in Hong Kong, and its Swiss juice is actually just a sweeter brine.

Resources.

There are many kinds of brine, the simplest: first fry the peppercorns in a pot, add salt after the fragrance comes out, add water, cooking wine, fennel to boil and add monosodium glutamate. After cooling, you can put in the cooked: white chicken, pig tongue, pork ribs, etc. marinated for a few hours according to your preference.

The fish bag is a bit similar to a gauze bag.,It's the kind of material that is breathable.,Not many people understand it.。。 You go to the spice shop and say buy a gauze bag for soup with spices. The brine material is the material used for the marinated vegetables, and it is divided.

If it is the brine used to make tofu, it is generally recommended to eat magnesium chloride, and the concentration is about about one.

The brine can be used to make tofu!

To make tofu is to eat lime.

Brine, a commonly used seasoning in Chinese Cantonese and Fujian cuisine, is a soy sauce made with a variety of spices.

Ingredients: 1 small piece of fatty pork with skin; 3 pieces of star anise (large material); 1 teaspoon (5 ml) of cumin; 1 teaspoon (5 ml) of Sichuan peppercorns; 3 tablets of licorice; 1 cinnamon; 1 grass fruit; 1 piece of tangerine peel; 1 tablespoon (15ml) light soy sauce; 1 tablespoon (15ml) dark soy sauce; salt to taste; Rock sugar to taste.

Method 1: Put all spices in gauze or disposable medicine packets, or material boxes. Put water in a pot, add all the ingredients and bring to a boil.

2 turns to simmer for about 40 minutes, it is better to leave it overnight, and the flavor is stronger. Remove the spice residue and use. The brine can be used repeatedly, the older it is, the more fragrant it is, and the flavor is constantly added according to the situation, and when it is not used for a long time, it can be filtered and stored in the refrigerator or freezer.