Provide Chinese medicine halogen formula 15, provide Chinese medicine halogen formula

I'll give it to you: Recipe 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 25 grams, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of Gansiao, 20 grams of Sichuan pepper, 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 Shao wine, 350 grams of rock sugar, 500 grams of monosodium glutamate, 350 grams of refined salt, 500 grams of fresh soup, 50 grams of refined oil, 2 gauze bags, 2 2 Modulation 1 Combine star anise, cinnamon, cumin, licorice, sannai, glycaine, pepper, sand kernels, grass cardamom, grass fruit, Divide the cloves into two equal parts, put them in a loose gauze bag 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 gently crush it on a cutting board, 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 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, then put in the spice packet, boil and change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine. 3. Problems that need to be paid attention to 1 When frying sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste. 2 The brine prepared by the traditional method usually does not add MSG, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, MSG can also be added in the process of preparation.

It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 to lose umami, and the temperature of the brine when boiling generally does not exceed 105. 3 Generally, tender sugar should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice.

However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the brine. 4 Cloves contain eugenol, which has a strong flavor and can be adjusted according to the specific situation.

Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams. 5 The green onions used to make brine should retain their roots, which will make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above brine formula has a sugar color, and the color is brownish-red, which is called red brine, and if the sugar color in the recipe is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade. 2. The use and storage method of brine 1 The use of brine 1 All animal raw materials need to be treated with water before brining, otherwise the raw materials will be directly put into the pot, which will lead to a sharp reduction in brine, resulting in a salty taste of the dish.

2 A pot of good brine should be often marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine.

Star anise10, cinnamon10, grass fruit10, cloves8, tangerine peel, 10 cumin, angelica dahurica8, white cardamom10, sand kernels10, grass coarse10, jade fruit8, ginger 8

Jatamansia 10, woody 5, hawthorn 5, Huoxiang 8, Su stem, 8 comfrey, 10, licorice5, kaempfera10, millet husk 5 (Sichuan pepper, pepper, chili pepper, green onion, appropriate amount).

There are about 24 recipes in total, and 3 are forgotten!

Fuck your uncle's brine, what is the use of scallion oil.

Digging treasure is coming, can you find a good formula with 100 points??? It's funny.

There are hundreds of recipes for halogen, and the more common ones are star anise, cinnamon, pepper, jatamansi, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, etc. The marinated medicine of spicy duck neck is prepared with 28 kinds of spices.

Marinated medicine is a general term for the traditional Chinese medicine spices used by people when making marinated vegetables, which is usually composed of a variety of natural spices in a certain proportion.

Halogen has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Put the brine medicine in the brine pot and add water to boil it to make brine, and different marinade recipes can be made into brine with different flavors.

The common ones are star anise, cinnamon, pepper, cumin, white cole, meat cole, bay leaf, male cloves, female cloves, licorice, grass fruits, etc.

Halons originated in the pre-Qin period and were widely used in diet. By the Song Dynasty, there were recipes for brine, sauce, and grains.

More than 10 medicines such as sand kernels, cardamom, grass fruits, tangerine peel, cinnamon, cloves, ginger, fennel and so on are not only delicious and delicious, but also nutritious, with the functions of strengthening the stomach, smoothing qi and promoting appetite.

Hello, I'm glad to answer for you, please wait a moment!

Hello, according to your problem, I have provided you with the following! 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.

You can refer to my dear, I hope mine is helpful to you!

Questions. How many ingredients are used for the ingredients of 10 catties of ribs.

Hello dear, there are no specific requirements for this.

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.

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

The marinade was first traced back to the pre-Qin period, and wine and lees have been widely used in meals, and in the Song Dynasty, there were recipes for marinades, sauces, and dregs. The marinated and dregated techniques have been specifically used in the diet. Throughout the ages, people have praised the pickled vegetables for their beautiful color, fragrant and mellow, soft and moist.

Take the example of a home-made marinade recipe.

Ingredients: Raw meat such as chicken thighs.

Seasoning: salt, dark soy sauce, cooking wine version.

Light soy sauce, rock sugar, beer rights.

Oyster sauce, soybean paste, Sichuan peppercorns, Pixian bean paste.

Recipe: ginger slices, green onions, star anise, bay leaves, cinnamon.

1. Clean the meat materials, and make a few cuts on the thick part of the meat to facilitate the flavor.

2. Put water and meat ingredients in a pot, add cooking wine and ginger slices to boil to remove the smell.

3. Soy products and vegetables are put on a plate.

4. Put all the seasonings and herbs in the recipe into the pot, add an appropriate amount of water to boil, add the prepared ingredients and cook until mature.

5. Vegetables and soy products can be fished out at that time, and the meat can be soaked for more than 2 hours, and the taste is better.

50 grams of star anise, white cardamom.

50 grams, 50 grams of licorice, 50 grams of sand ginger, 15 grams of Sichuan pepper, 10 grams of cumin, 25 grams of lemongrass, 10 grams of white pepper, 8 grass fruits, 6 cardamom, 6 cardamom, 20 bay leaves, 10 grams of cloves, 3 monk fruits, 2 clams, 50 grams of coriander seeds, 10 grams of Angelica dahurica, 10 grams of eucommia, 10 grams of ginger, 10 grams of good ginger, 10 grams of sand kernels, 10 grams of cinnamon.

Raw materials: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempfera, 20 grams of Sichuan pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of good ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red peppers, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of monosodium glutamate, 12 kg of bone broth.

Method: The grass fruit is cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is loosened with a knife, and the dried red pepper is cut into sections.

Put star anise, cinnamon, tangerine peel, cloves, kaempfera, pepper, fennel, bay leaves, grass fruit, ginger, licorice, and dried red pepper into the spice bag, and the bag mouth is firmly fastened.

Put the spice bag, green onion knot, ginger pieces, flakes of sugar, rice wine, soy sauce, sugar, refined salt, cooked peanut oil, monosodium glutamate, and bone broth into the brine pot and mix thoroughly.

Generally, the recipe of braised vegetables at home is almost the same, it can meet your own taste, you can adjust it appropriately, if you want to open your own store, then it is definitely not possible, it is recommended that you find a braised vegetable master to learn technology.

Go to my shop and see that the recipe of one yuan is very easy to use, and the full recipe of the universal braised meat material.

Different marinade recipes can be made into different flavor types of brine, and I personally think that Liao pork ribs concentrated marinade is a versatile and simple type, and the fragrance is relatively balanced.

How to use:1. After tearing open the inner bag of Liao pork ribs concentrated marinade, it is directly put into a kilogram of water and heated and diluted into a liquid.

Add food kilograms, and the size of the food should be completely submerged in the brine.

3。After cooking over low heat, try the marinade to be salty and fresh, and serve on a plate, drizzling a little marinade for better taste.

Use Scope 1. Marinating of livestock, poultry, soy products, eggs.

2。After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Recipe: five-spice braised pork recipe 20 kg of pork, 200 grams of salt, 500 grams of soy sauce, 100 grams of sugar, 30 grams of liquor or cooking wine, 20 grams of monosodium glutamate, 50 grams of ginger, 40 grams of cinnamon, 20 grams of cumin, 20 grams of tangerine peel, 10 grams of cloves, 20 grams of grass fruit, 30 grams of Sannai, 15 grams of Sichuan pepper, 20 grams of vanilla.

Boiling of the North Onion Sichuan Braised Soup Green onion 100g, star anise 5g, cinnamon 5g, licorice 5g, grass fruit 5g, nutmeg 3g, grass cardamom 3g, Sichuan pepper 3g, clove 3g, ginger 3g, kaempfera 3g, cumin 3g, bay leaf 3g, tangerine peel 5g, Angelica angelica 2g, ginger 10g, soy sauce 150g, sugar color 50g, rock sugar 50g, salt 5g, monosodium glutamate 10g, chicken essence 10g, pepper 3g, stock 2kg.

Mainly used for marinated meat dishes).

Sichuan Braised Soup Star Anise 5g, Cinnamon 5g, Licorice 5g, Grass Fruit 5g, Nutmeg 3g, Grass Cardamom 3g, Sichuan Pepper 3g, Clove 3g, Ginger 3g, Kaempfera 3g, Cumin 3g, Bay Leaf 3g, Tangerine Peel 5g, Angelica Angelica 2g, Green Onion 25g, Ginger 15g, Cooking Wine 100g, White Wine 25g, Soy Sauce 150g, Sugar 50g, Rock Sugar 50g, Salt 5g, Monosodium Glutamate 10g, Essence of Chicken 10g, Pepper 3g, Chicken Fat 100g, Soup Stock 2kg.

Mainly used for marinated meat dishes).

Meat Sandwich Steamed Pork Recipe 8g star anise, cinnamon 5g, grass fruit 5g, nutmeg 5g, cardamom 3g, Sichuan pepper 5g, cloves 2g, ginger 3g, cumin 5g, bay leaf 5g, tangerine peel 5g, ginger 5g, cooking wine 100g, soy sauce, salt 5g each.

Summary. 25 grams of star anise, 15 grams of star anise, 15 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of Gansiao, 20 grams of sesame pepper, 10 grams of white cardamom, 5 grams of white cardamom, 15 grams of sand kernels, 5 15 grams of cloves, 100 grams of ginger, 150 grams of shallots, 100 grams of Shaoxing wine, 350 500 grams of old rock sugar, 15 grams of chicken essence, 350 500 grams of salt, 5000 grams of sauerkraut fish hot pot, 50 grams of oil refining, 2 tea bags.

Formulation of traditional Chinese medicine halogen.

25 grams of star anise, 15 grams of star anise, 15 25 grams of cumin, 10 grams of liporice, 10 grams of Sannai, 3 5 grams of ganwo, 20 grams of sesame pepper, 10 grams of white cardamom, 5 grams of white cardamom, 15 grams of sand kernels, 5 15 grams of cloves, 100 grams of ginger, 150 grams of shallots, 100 grams of Shaoxing wine, 350 500 grams of old rock sugar Xianglingyu, 15 grams of chicken essence, 350 500 grams of salt, 5000 grams of sauerkraut fish hot pot, 50 grams of oil refining, 2 tea bags.

There are 32 kinds of Chinese herbal marinade formulas.

1. Big ingredients: also known as star anise, anise 2, Sichuan pepper 3, dry ginger 4, sand ginger 5, good ginger 6, pepper 7, fennel 8, cardamom 10, grass cardamom: also known as grass cardamom 11, liquid cinnamon 12, cinnamon 13, bay leaf 14, sand kernel 15, angelica 16, codonopsis 17, ganbury grass 18, angelica angelica 19, lemongrass 20, grass fruit 21, grass grass 22, comfrey 23, long pepper 24, gardenia 26, gansia 27, incense 28, tangerine peel 29, wolfberry 30, cumin 31, thyme.

32. Lilacs.