What is the ingredient of the brine that you cook and eat?

This ingredient is nothing more than spices. I've done it myself, it's simple, steps:1Go to the supermarket to buy the brand of "own halogen". (Split brine and white brine) Chongqing's own brine condiment factory.

2.Buy ingredients to marinate: such as eggs, beef, hooves, dried tofu, chicken wings, duck wings, etc., and wash them.

3.Boil the purchased ingredients, remove foam, and wash them again (the eggs should be boiled and solidified first, and then the shells should be broken or simply peeled off).

4.Put a pot of water (about a 22-inch pot, usually the pot used to cook soup at home is fine) and put the whole packet of marinade at the same time and bring to a boil.

5.Put the rewashed ingredients in the marinade pot and be careful not to pop out.

6.Simmer until flavorful, some bite the head is fine, don't stew rotten. (Beef about an hour.) Hoofs for 1 hour, wings and eggs or something about 30 minutes are OK)

7.Cut it, wash your hands, take the bowl, start eating, haha.

8.Don't drop the marinade, you can use it 2-3 times.

9.When marinating, you can marinate eggs and dried tofu. In this way, the eggs and dried tofu absorb the marinade of the meat in front of them, and the taste is better.

You can ask your mom. In case you don't know, I can teach you. To put it simply:

A pinch of oil. Cook over low heat, then add sugar, and stir with a large spoon all the time. Until the sugar turns red.

Add star anise. Cinnamon. Bayberry.

Shochu soy sauce. Salt. Essence of chicken or monosodium glutamate.

This is brine. Now you can put the eggs. Beef.

Pork. Chicken feet. Chicken wings.

Beef tongue. Flavouring. It can be turned into a boiled egg.

Braised beef... The brine can be eaten for a long time, and the next time the taste is light. You can add it yourself.

The general ingredients are Sichuan pepper, star anise, tangerine peel and the like, and generally called big ingredients are matched.

Fennel, cinnamon, cloves, licorice, star anise, and more.

However, now there are specially prepared marinades sold in supermarkets, and the taste is better than that made by yourself.

And it's convenient.

Dark soy sauce, salt, cinnamon, star anise, Sichuan pepper, bay leaf, cloves, licorice, cumin, grass fruit, white cardamom.

I bought a package of three or five hot pot ingredients, and they were all solved.

Recipe L: 100 eggs, 1 kg of sugar, 1 kg of soy sauce, 75 grams of fennel and cinnamon, 25 grams of cloves, licorice and green onions, 120 grams of salt, 750 grams of Shao wine.

Recipe 2: 2 kg of sugar, 2 kg of soy sauce, 1 kg of rice wine, 500 grams of green onion, 400 grams of red yeast rice, 250 grams of salt, 200 grams of ginger, 150 grams of fennel and cinnamon, 10 kg of water.

Recipe 3: 2 kg of soy sauce, 1 5 kg of sugar, 300 grams of licorice, 150 grams of salt, 100 grams of fennel and cinnamon, 50 grams of cloves, 10 kg of water.

Recipe 4: 2 5 kg of soy sauce, 800 grams of sugar, fennel and cinnamon, 200 grams of salt and cloves, 500 grams of rice wine and licorice, 10 kg of water.

Recipe 5: 1 kg of high-quality soy sauce, 500 grams of rock sugar, 750 grams of refined salt, 25 30 grams of star anise, licorice, orange peel and grass fruit, 15 grams of sand ginger, Sichuan pepper and cloves, 500 grams of Shaoxing rice wine, 5 kg of water.

Recipe 6: 1 kg of soy sauce and sugar, 125 grams of salt, 500 grams of rice wine, 75 grams of fennel and cinnamon, 250 grams of green onions, 100 grams of ginger, and 5 kg of water.

Recipe 7: 1 kg of soy sauce, 750 grams of sugar, 75 grams of salt, 500 grams of rice wine, 150 grams of licorice, 50 grams of fennel and cinnamon, 25 grams of cloves, 5 kg of water.

Recipe 8: 1 25 kg of soy sauce, 400 grams of sugar, 100 grams of salt and cloves, 250 grams of rice wine and licorice, 400 grams of fennel and cinnamon, 5 kg of water.

Method: Pork bones, add tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit, black tea, dried chili, add water and boil for one hour. ok！

The chemical composition of the brine is as follows

The main chemical components of brine are magnesium chloride, calcium sulfate, calcium chloride, and sodium chloride. It is a food additive, the scientific name is salt brine, which is the mother liquor left in the salt pond after making salt from seawater or salt lake water. Brine is a commonly used coagulant for making tofu in northern China, which can make the protein in soybean milk coagulate into a gel and analyze the water.

Tofu made with salt brine as a coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu or hard tofu.

The brine also needs to be cleaned and filtered after use to ensure the quality of the brine. In addition, the oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, too much grease will easily deteriorate the brine, and the fat will be oxidized and deteriorated.

Brine often contains K+, Na+, Ca2+, Mg2+, Cl-, SO42-, CO32-, HCO3-, B, Li, Br, I, Sr, Rb, CS and other ions. Salt brine contains more than 70% bivalent magnesium.

In the process of cooking food, the liquid substance prepared by various edible spices, also known as marinade, is used to make all kinds of marinated vegetables; The scientific name of brine is salt brine, which is magnesium chloride.

Magnesium sulfate and sodium chloride.

mixture. The brine point tofu is a process of colloidal aggregation and precipitation, and no chemical reaction has occurred.

Brine, a commonly used seasoning in Chinese Cantonese cuisine (Teochew cuisine) and Fujian cuisine, is a soy sauce made from a variety of spices. Brine is a seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and many snacks, and the ingredients 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 prepared in a few hours. Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. The brine commonly used in the north and south brine, in the catering industry is often distinguished by red and white brine, called sauce cooked food, and the things that are marinated have their own unique flavors. Brine, a commonly used seasoning in Cantonese and Sichuan cuisine and many snacks in China, is a soy sauce made with a variety of spices.

The ingredients 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 are boiled for several hours.

Chemically speaking, brine refers to a highly mineralized type of water, which is a liquid mineral with a salt content greater than 5%. It is commonly used to extract certain chemical raw materials, such as salt, iodine, boron, bromine, etc. This substance can coagulate proteins, so in daily life, it can also be used to make tofu.

Hello, I am glad to be able to provide you with the answer, brine often contains K+, Na+, Ca2+, Mg2+, Cl-, SO42-, CO32-, HCO3-, B, Li, Br, I, Sr, Rb, CS and other ions. Salt brine contains more than 70% bivalent magnesium. Brine refers to liquid minerals with a 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.

Brine often contains K+, Na+, Ca2+, Mg2+, Cl-, SO42-, CO32-, HCO3-, B, Li, Br, I, Sr, Rb, CS and other ions. Salt brine contains more than 70% bivalent magnesium.

When evaluating brine deposits, the occurrence state and hydraulic properties of brine should be studied in detail, and its hydrochemical types should be divided.

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, and the longer the brine is cooked, the more delicious it becomes.

The following points should be paid attention to when storing the brine: 1. In winter and spring, the brine must be boiled once a day and placed in the old place.

2. In hot weather in summer and autumn, the brine must be boiled twice (once in the morning and once in the afternoon, and placed in the old place).

3. When storing the brine, and using the same as using, it is necessary to remove all the excess oil slicks and foam, filter impurities, and store them after precipitation, so as to ensure that the brine is clean.

4. The preservation of brine must be placed in a clean and anhydrous vessel and stored in a dry and healthy place to ensure the quality of the old brine.

5. When it is found that there are more and more impurities in the brine and it is difficult to remove them, it is necessary to precipitate them with chicken blood, pour the chicken blood into them, filter the impurities, and boil them for storage.