Who has the secret recipe for brine Authentic brine recipe

Marinade. Ingredients: 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.

There is no need to make homemade brine, there are ready-made marinades to sell in the supermarket, Wang Shouyi's can be dismantled directly, and the ingredients are thrown into it to cook, which is convenient and fast, and the marinated meat, fish and eggs can be used.

Supermarket to buy. You don't have to go through the hassle of making your own.

1. The formula and production technology of brine.

1. Halogen package ratio:

30 grams of grass fruit, 30 grams of star anise, 10 grams of thyme, 20 grams of citronella, 10 grams of licorice, 5 grams of cloves, 10 grams of tangerine peel, 20 grams of bay leaves, 20 grams of fragrant chop grass, 30 grams of white cardamom, 15 grams of Sichuan sand kernels, 30 grams of angelica, 20 grams of long pepper, 40 grams of cinnamon bark, 60 grams of ginger, 40 grams of Sichuan pepper, 20 grams of cumin, 10 grams of kaempfera, 20 grams of nutmeg.

2. Water: 30 pounds of water.

3. Spice bag ratio:

300 grams of shallots, 200 grams of green onions, 300 grams of coriander, 200 grams of onions, 200 grams of celery, 200 grams of dried chilies, 400 grams of ginger, 150 grams of garlic.

4. Ratio of condiments: 250 grams of rock sugar, 50 grams of rapeseed oil, 250 grams of cooking wine, 200 grams of oyster sauce, 400 grams of salt, 30 grams of chicken essence, 20 grams of monosodium glutamate, 500 grams of high liquor, 400 grams of sugar, 50 grams of white vinegar.

5. Ingredient ratio:

1000 grams of pork bones, 500 grams of pork skin, 500 grams of beef stick bones, 2 chicken bones, 1000 grams of pork belly.

Second: the treatment method of halogen:

1. Marinade package: Put the marinade into warm water, then add a small amount of liquor to soak for about half an hour, and then rinse the marinade with water, mainly to rinse off the impurities in the marinade, and then divide the marinade into two parts, wrap it up and tie it tightly with two gauze bags.

2. Spice bag: cut shallots, coriander, onions, and celery into segments, cut dried chili peppers into sections, and crush old ginger and garlic and wrap them tightly in a cloth bag to prevent the vegetables from sinking to the bottom of the pot after boiling and destroying the quality of the brine.

3. Stir-fry sugar color: pour 50 grams of rapeseed oil into a cold pot, add rock sugar when it is hot over medium heat, turn to low heat to boil rock sugar to melt, stir with a spoon, and when the sugar juice in the pot bubbles, immediately add 500 grams of boiling water and stir evenly to become sugar color.

The top-secret recipe of brine includes Chinese medicine packets, spice packets, seasoning packets, fried sugar color, first soup base, and brine preparation.

1. Traditional Chinese medicine bag.

200 grams of fresh ginger, 150 grams of grass fruit, 100 grams of cinnamon, 100 grams of star anise, 50 grams of Sichuan pepper, 100 grams of fresh lemongrass, 100 grams of tangerine peel, 50 grams of bay leaves, 50 grams of coriander seeds, 50 grams of carcele seeds, 50 grams of cumin, 50 grams of nutmeg, 50 grams of fragrant sand kernels, 25 grams of cloves, 250 grams of white pepper, wash the above herbs and wrap them in gauze bags for later use.

2. Spice packets.

100 grams of earth fish, 500 grams of coriander, 500 grams of parsley, 500 grams of shallots, 150 grams of dried red peppers, 500 grams of onions, 500 grams of chives, 1500 grams of garlic, fry the above ingredients until golden brown, wrap and set aside.

3. Seasoning package.

500 grams of salt, 500 grams of monosodium glutamate, 250 grams of rock sugar, 3 bottles of light soy sauce, half a bottle of dark soy sauce, 150 grams of maltol, 100 grams of meat flavor, 250 grams of high liquor.

4. Stir-fry the sugar color.

Add 1000 grams of white sugar or rock sugar to 500 grams of water and boil.

5. The first soup base.

10 kg of backbone, 15 kg of old chicken, 10 kg of red meat, 50 kg of water, the above raw materials are slowly boiled for 8 hours, and 25 kg of soup base can be produced.

6. Brine modulation.

Add Chinese medicine packets, spice packets, seasoning packets, and sugar to the soup base, and then simmer for half an hour.

Brine

It is a commonly used seasoning in Chinese Cantonese cuisine and Fujian cuisine, and is a kind of soy sauce boiled with 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.

To make lo-mei, depending on the ingredients, the recipe is different. Here's a top-secret recipe for lo-mei:

Ingredients: 150 grams of pork belly, 100 grams of old tofu, 16 quail eggs, half a green onion, 10 grams of ginger, 1 star anise, 2 grams of Sichuan peppercorns, 2 bay leaves, 2 slices of licorice, 4 pieces of rock sugar, a little tangerine peel, 2 dried chili peppers, 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of salt, appropriate amount of vegetable oil.

1. Wash the pork belly and slice it with a knife, which can be large or small, according to your preference.

2.Once the quail eggs are cooked, soak them in cold water for a few moments, peel off the shells and set aside.

3.Fry the pork belly slices in hot oil until fragrant, and the surface is slightly golden brown.

4.With the base oil of the fried pork belly, fry the old tofu on both sides until golden brown and set aside.

5.The seasonings of each lo-mei are prepared in advance and put on the plate.

6.Put all the seasonings such as fried meat, tofu and shelled quail eggs into the rice cooker.

7. Add an appropriate amount of water to cover the ingredients, cover the lid and start the "soup" mode, about 1 and a half hours, turn off the power, do it before going to bed the first day, do not open the lid, and simmer until the next morning.

8.When eating, heat it up again, put it out, and it tastes delicious and delicious.

Precautions for marinades

1. The dosage of spices, salt and soy sauce should be appropriate. The marinade should not be boiled in advance, and it is best to use it freshly, because this can not only avoid the aromatic smell in the condiment from volatilizing, but also save time.

2. If you want to know the heat of the marinade, just pinch the marinated spice bag with your hand, if it is too hard, it means that the heat has not arrived. If it breaks when you pinch it, it is too hot. The most suitable state is that it is soft and slightly elastic when pinched, and it does not break.

Ingredients: a small half of cinnamon, 4-5 bay leaves, a pinch of Sichuan pepper, two red dates, two dried chili peppers, brown sugar, rock sugar, a pinch of fennel, two star anise, a small bowl of light soy sauce, a small half bowl of dark soy sauce, an appropriate amount of cooking wine, and Hangzhou white chrysanthemum. Method:

Prepare the pot and put the marinade in a soup bag. Bring water to a boil and remove all meat. Boil another pot of water, pour in meat, spices, soy sauce and wine, open the lid and bring to a boil, turn to low heat and simmer for 30 to 40 minutes.

Materials:A small half of cinnamon, 4-5 bay leaves, a handful of Sichuan peppercorns, two red dates, two dried chilies, brown sugar, rock sugar, a pinch of fennel, two star anise, a small bowl of light soy sauce, a small half bowl of dark soy sauce, an appropriate amount of cooking wine, and a handful of chrysanthemum.

Method:

1. Prepare a small pot, prepare the ingredients and put them in a soup bag.

2. Bring water to a boil, blanch all the meat and remove it.

3. Boil another pot of water and pour the blanched meat into the water.

4. Pour in the spices, pour in the soy sauce and a sip of wine and bring to a boil.

5. Bring to a boil, turn the lid to low heat and simmer for 30 to 40 minutes.

In fact, as long as there is a brine recipe, many people can try to make braised vegetables by themselves, here we talk about a simple and practical brine recipe and specific methods, friends who want to learn to make braised vegetables can give it a try.

Recipe list: 4 grams of white cardamom, 2 grams of licorice, 2 grams of bay leaves, 3 grams of kaempfera, 8 grams of galangal, 5 grams of cumin, 1 gram of angelica, 2 cardamom, 1 grass fruit, 2 grams of sand kernels, 5 grams of star anise, 6 grams of cinnamon, 2 grams of tangerine peel, 2 grams of angelica, 2 grams of coriander seeds, 1 gram of cloves, 30 grams of chili pepper, 20 grams of Sichuan pepper, 10 catties of ingredients.

Seasonings needed: 30 grams of rock sugar, salt, pepper, monosodium glutamate, chicken essence and other seasonings.

Ingredients for marinade soup: 1 kg of pork bones, 1 chicken rack, 5kg of water, 250 grams of lard.

Method: Soak the above spices in white wine for 10 minutes, and then pour out the liquor, which can not only remove the impurities in the spices, but also increase the aroma of the spices.

Blanch the pork bones and chicken racks, and then cook for 90 minutes on low heat to make fresh soup.

Add oil to the bottom of the pot, add rock sugar, and fry until brown.

Then put the material bag and lard into the above-mentioned boiled fresh soup, and simmer for 2 hours, just to make the brine taste better and the flavor of the spices completely come out.

After cooking, add ginger slices, green onions, salt, sugar and other seasonings, boil for 20 minutes, remove the green onions, and the brine is ready.

Put in the ingredients, marinate it, the ingredients need to be blanched and marinated, and the marinated should be cold and browned, which is more flavorful.

If you marinate chicken and pork for the first time, marinate more than 5 times, the brine will have a meaty aroma, and you don't need to add a lot of seasonings, and the taste will be very good.

The simplest recipe for brine is white brine. Example:

Raw materials: a25,000 grams of water, 5,000 grams of pig backbones, 2,000 grams of old hens, and 5,000 grams of stick bones.

b.35 grams of licorice, 10 grams of bay leaves, 20 grams of cinnamon, 10 grams of grass fruit, 10 grams of tangerine peel, 10 grams of sand ginger slices, 5 grams of ingredients, 5 grams of Sichuan pepper, 15 grams of white pepper.

c.200 grams of rock sugar, 1000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of conpoy.

Production: 1. Put the pork backbone, old hen and stick bones into a pot of cold water, boil to skim off the foam, remove it and put it in a stainless steel bucket, add water to boil over high heat, cook over low heat for 3 hours, remove the raw materials and leave the soup.

2. Wrap material B in gauze, put it in a basin of clean water and wash it, after boiling the pot, add material C to the boiling pot to complete the production.

Preparation of brine tofu:

1. Dry beans are picked out of impurities and not full beans, soaked in water overnight to expand to complete soaking, and need to be put in the refrigerator in summer; Prepare an appropriate amount of water, one cylinder of filter cylinder with soymilk machine, take half a bowl of soaked soybeans and add it to the food processor, and then put in the water of two-thirds of the height of the barrel of the food processor, and beat it into soybean milk; The beaten soybean milk is filtered with a cotton cloth, and the filtered bean dregs are stored in the refrigerator, which can be used to steam steamed buns, pancakes, etc.

2. Then put it in a thicker pot and bring to a boil; After boiling, skim off the foam and turn off for about 2 minutes.

3. The salt brine is dissolved with 4 times the water, and the marinade begins when the soybean milk cools to about 80-90 degrees.

4. Add the brine drop by drop while stirring when the brine is spotted, until the bean curd stops.

5. Lay the wet cotton cloth on the tofu mold, scoop the bean curd into the mold, wrap the bean curd with a cloth, 6. Add a lid to the mold, and put a heavy object on it, which is more conducive to making the tofu forming, press for about 20 minutes, and open the mold cover to remove the mold.

First, the production of brine.

ONE Recipe. 25 grams of star anise, 15 grams of cinnamon, 15 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of ganda, 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, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

II Modulation 1

Liao pork ribs concentrated marinade is an exclusive secret method in accordance with the ancestral formula to develop the marinade, its use is simple, easy to operate, unique taste and deeply loved by people, has won the "national invention patent technology".

Usage 1After 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. 2.

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.

Scope of use 1Marinating of livestock, poultry, soy products, eggs. 2.The longer the marinade is used, the more fragrant it tastes. 3.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Main ingredients. Formula 1: star anise 10, cinnamon 9, cumin 3, pepper 3, dried chili pepper 2, cardamom 3 (1), grass fruit 5 (1), clove 1, bay leaf 1, licorice 1, ginger 25; Excipients: rock sugar 15, cooking wine 15, green onion with whiskers 60 (one tree), garlic 15, tomato 10, salt 20 (appropriate amount added), dark soy sauce 10 (appropriate amount added), monosodium glutamate 3 (food flavoring can be added in an appropriate amount).

Formula 2: star anise 6, cinnamon 7, cumin 5, pepper 3, dried chili pepper 2, grass cardamom 3 (1), grass fruit 5 (1), clove leaf 1, sand kernel 1, licorice 1, red date 6 (3), hawthorn 3, tangerine peel 5, ginger 25, large tobacco shell 5; Crushed into gauze bags, (divided into three bags). Excipients:

Rock sugar 15, cooking wine 15, green onion with whiskers 60 (one tree), garlic 15, tomatoes 10, salt 20 (add an appropriate amount), dark soy sauce 10 (add an appropriate amount) monosodium glutamate 3 (can be added in an appropriate amount of food flavoring).

Formula 3: 6 grams of cinnamon, 5 grams of star anise (4 roses), 3 grams of cumin (one level spoon), 3 grams of Sichuan pepper (two level spoons), 3 grams of grass cole (one), 5 grams of nutmeg (1 piece), 5 grams of grass fruit (1 piece), 1 gram of cloves (4 pieces), 2 grams of Sannai (4 pieces), 2 grams of sand kernels (5 pieces), 2 grams of Angelica dahurica (small half piece), 3 grams of white cardamom (5 pieces), 10 grams of ginger (a small piece of thumb size), 10 grams of tangerine peel (the recipe is relatively light for the first time, and the taste is heavy after three times, and it can be boiled for 3 catties for the first time, In the later stage, it can be boiled in this proportion for 5 catties). 5 kg of water and 3 kg of pork belly Remarks:

You can add 2 grams of dried chili peppers, 1 gram of licorice, 1 gram of bay leaves, and red dates. Excipients: rock sugar 15, cooking wine 15, green onion with whiskers 60 (one tree), garlic 15, tomato 10, salt 20 (appropriate amount added), dark soy sauce 10 (appropriate amount added), monosodium glutamate 3 (food flavoring can be added in an appropriate amount).

Recipe 4: 500 grams of pork belly with skin, 5 shallots, 10 cloves of garlic, 1 2 teaspoons of five-spice powder, 200ml of oil, 100ml of soy sauce, 50ml of cooking wine, 800ml of water (since the pork belly I bought has a little bone, so I boiled bone broth instead of water), 8 grams of rock sugar, and a little coriander.