The method of making brine and the amount of raw materials

The preparation of brine and the recipe of brine are as follows:

Tools Ingredients: Ingredients: 1 mouth strip, Ingredients: 2 spoons of braised soy sauce; 30 grams of cooking wine; 20 grams of old brine; 3 cinnamon barks; 5 star anise; 5 bay leaves; 1 piece of ginger; 1 grass fruit; 1 small piece of rock sugar; 3 grams of salt.

1. Clean the surface of the mouth strip you bought, cut a knife at the root of the tongue for better cleaning, boil in a pot under cold water, take out the cold water, and scrape the white tongue coating clean.

2. Pour water into the pot again, put the noodles in the mouth, pour in some cooking wine, cook for a few more minutes, remove the fishy smell of the noodles, rinse again after scooping up, and check whether it is scraped clean.

3. Put the washed strips into the pot, put in all the ingredients, then pour in an appropriate amount of water, and boil for half an hour over medium-low heat.

The old brine is the soul of the marinated vegetables, every time after the meat is marinated, the remaining marinated soup should be filtered again, boiled again, cooled and put in the refrigerator for freezing, and the next time the brine is adjusted, it is poured into it again, so that no matter what the marinade is delicious. If you don't have old brine, or feel that it is more troublesome to keep old brine, you can go to the supermarket to buy that kind of bottled old brine.

4. After soaking the noodles into the flavor, boil them for a few minutes and heat them up.

5. Scoop up the marinated noodles, dry them until they are not hot, cut them into slices and put them on a plate, taste a piece, they are very fragrant and flavorful, and you can eat them without sauce.

6. Let's adjust the flavor of the marinated noodles, put two spoons of light soy sauce, two spoons of marinated soup, two spoons of oyster sauce, half a spoon of cold vinegar, half a spoon of sugar, and stir well. Prepare some more garlic seeds and peppers, wash and chop.

7. Remove the oil from the pan, add the garlic and chili peppers and stir-fry until fragrant.

8. Pour in the seasoned sauce and bring to a boil, pour it on the marinade strips, and then serve on the table.

1. High-quality Sichuan halogen.

Cinnamon bark 100g, cardamom 50g, star anise 70g, bay leaf 25g, monk fruit 5, grass fruit 50g, clove 15g, kaempfera 20g, sand kernel 30g, cumin 25g, tangerine peel 15g, licorice 20g, angelica sinensis 20g, angelica dahurica 30g, citronella 15g, long sarsamine 30g, pepper 60g, dried chili pepper 30g, dried red pepper 20g. Soak the spices in water for 20 minutes and put them in a gauze bag.

100g of salad oil in the pot, 100g of lard, 100g of chicken fat, 100g of ginger slices, 200g of shallots, 150g of shredded onions, 150g of parsley, 30g of coriander, 15g of fried fragrant slag, 15 liters of water, after boiling, put in the old duck and old hen with more water than 1, 5kg of pork stick bones, lkg of pork fat, boil salty and fresh soup into the spice bag for 6-7 hours, stop soaking for 1 day, ** boil for 1 hour, add 150g of high liquor, 300g of monosodium glutamate, 300g of chicken essence, 500g of Huadiao wine, 200g of soy sauce, appropriate amount of salt, appropriate amount of sugar 0k.

2. Fragrant braised chicken stock.

Angelica dahurica 40g, cumin 35g, tangerine peel 20g, pepper 20g, ginger 15g, cardamom 15g, kaempfera 10g, sand kernel 10g, cardamom 9g, star anise 8g, grass fruit 8g, cinnamon 8g, licorice 6g, bay leaf, cloves, long pepper, white pepper, cordyceps flowers 5g each. Bring water to a boil, add sugar and stir well, add marinade packets, salt, and boil for 30 minutes 0k.

3. Chongqing king duck brine spice.

Make 50 smoked ducks, 1250g of duck in the basin), 50g of kaempfera, 75g of cumin, 20g of licorice, 35g of patchouli, 20g of cloves, 50g of angelica, 50g of cinnamon, 50g of Sichuan pepper, 100g of star anise, 50g of grass fruit, 20g of sand kernels, 20g of grass cardamom, 50g of thirteen spices, 35g of pepper, 500 ginger.