When making brine, the water is reduced, should the spices also be reduced?

Generally yes....However, it depends on whether you personally like a stronger flavor.

1. The production of brine 10 recipe 1 star anise 25 grams 2 cinnamon 15 grams 3 cumin 15 25 grams 4 licorice 10 grams 5 sannai 10 grams 6 gana 3 5 grams 7 pepper 20 grams 8 sand kernels 10 grams 9 grass cardamom 5 grams 10 grass fruit 15 grams 11 cloves 5 15 grams 12 ginger 100 grams 13 green onions 150 grams 14 shao wine 100 grams 15 rock sugar 350 500 grams 16 monosodium glutamate 15 grams 17 refined salt 350 500 grams 18 fresh soup 5000 grams 19 refined oil 50 grams 20 gauze bags 2 20 modulation 1, star anise, cinnamon, cumin, licorice, sannai, gando, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. are divided into two parts, respectively packed into a loose gauze bag and tied with a string to tighten the mouth of the bag; Ginger washed and patted; Wash the green onion and tie the knots. 2. Roast the large pieces of rock sugar on the fire first, then put it on the cutting board and gently crush it, 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 it 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, and then put in the spice bag, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

30 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 according to the traditional method usually does not add monosodium glutamate, 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, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not make a difference.

Because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 to lose umami, and the temperature of brine boiling generally does not exceed 105. 3. Tender sugar color should generally 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 sweet 4, cloves contain eugenol, which has a very strong flavor, and the dosage 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 can 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-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula 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.

Well, yes, otherwise it will be too idle and too heavy.

Want to make braised vegetables.

To become more fragrant, what spices should be added to the brine?

1. Cumin.

It resembles rice. Grains, the smell is fragrant and no medicinal taste, the color is light green, the aroma is rich, and the particles are full, which belongs to the main ingredients of braised vegetables, which can make the dishes smell fragrant and pleasant. Braised vegetables account for a relatively heavy weight. When you buy it, it is more pale green and fresher.

Second, star anise, also known as anise, big material, the shape of eight corners, has a strong aromatic flavor, taste back to sweetness, to a big, smell fragrant, there is a sweet taste is better. It is an absolute main ingredient in braised vegetables. At the same time, the volatility of its aroma is strong, and the proportion of braised vegetables is increased separately in the later stage.

If there is a pungent smell or sour smell, most of them have been smoked with sulfur, so buy with caution.

3. Sand kernels. It can give the ingredients a special aroma and is a very important spice in brine. The smell is mild and aromatic, and the aroma easily penetrates into the meat. It is a common spice for adding flavor to braised vegetables. It is better to have a plump and thick fruit.

Fourth, cloves, smell of plum.

The aroma tastes numb. Cloves are known to have a bone-penetrating flavor in brine, especially in the preparation of meat ingredients, such as roast chicken.

Wait. However, its fragrance is particularly strong, and a large amount will produce a nauseous smell, so it is generally the least used in the formula, and it is commonly used in the position of auxiliary materials, using about 5 grams per 50 catties of brine.

5. Angelica dahurica is commonly used by us"Thirteen incense.

One of the spices is also a medicinal herb, adding angelica to make braised pork can exude a rich aroma and enhance our appetite.

Grass fruit. It is a spice with a special fragrance, the taste of grass fruit is like mint mixed with the feeling of smoky taste, adding grass fruit when making braised meat, it can play a role in enhancing the flavor and flavor, and we can also add grass fruit when making other stewed meat and other delicacies.

6. Marinade is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors.

If you don't know about the braised vegetable oil, I advise you not to do it. Which of the brightly colored and fragrant pickled vegetables outside is not brushed out with refreshing oil? If you don't have a good recipe for refreshing oil, how can you compete with other braised vegetable shops?

As we all know, the braised vegetables must be brushed with oil after they come out of the pot, mainly for three functions. First, make the braised vegetables more attractive; second, to make the braised vegetables more fragrant; Third, prevent the oxidation and blackening of the pickled vegetables. In most cases, we will use the layer of brine oil on top of the brine and brush it on the top of the marinade, which is also very good, but there are two problems.

First, many times the brine oil is not enough, what should you do when you finish brushing the brine oil? Second, when it is cold in winter, you brush the oil on the top of the pickled vegetables, and the pickled oil will solidify, so the pickled vegetables will not be sold. Therefore, in response to these two reasons, braised vegetable refreshing oil came into being.

We use blended oil or soybean oil, add ginger, green onions, onions, carrots, lettuce, spices and other ingredients, and fry them slowly over a slow fire to give the blended oil the aroma of ginger, green onions, and spices, as well as a mellow and full taste. Brush it on top of the braised pork to enhance the flavor and brightness, and the antioxidant effect is first-class. Here are a few details for everyone to pay attention to.

First, you can only use vegetable oil for stir-frying refreshing oil, not animal oil, because when the weather is cold, animal oil will solidify, while vegetable oil will not solidify;

Second, soybean oil or blended oil is generally used to fry refreshing oil, corn oil and peanut oil can also be used, but their ** is too high, it is not recommended to use, it is best not to use rapeseed oil, because the color of rapeseed oil is too dark, and the color of the refreshing oil made is not good-looking. And soybean oil and blended oil ** are cheap, and the color is also good-looking, so I recommend everyone to use it!

Thirdly, adding appropriate rattan pepper oil or pepper oil to the refreshing oil will make the taste of the refreshing oil get an immediate effect, and add three to five grams of rattan pepper oil or Sichuan pepper oil per 100 grams of refreshing oil.

Fourth, if you want guests to smell the aroma of braised vegetables from afar, you can add a drop of braised vegetables to the refreshing oil, and add a drop of braised vegetables to every 100 grams of refreshing oil.

Fifth, because the aroma of the refreshing oil is volatile all the time, it needs to be sealed with plastic wrap and then refrigerated when preserving, so as to achieve the best preservation effect.

It can be roughly divided into these 7 kinds, star anise, cinnamon, cloves, nutmeg, cumin, grass fruit, they play a huge role in the brine, mainly to increase the fragrance, supplemented by the fish, the use is reasonable, and the effect of twice the result with half the effort can be achieved.

Personally, I think that under normal circumstances, the aromatic spices in the brine will be a little heavier, such as star anise, cinnamon, cumin, angelica, grass cole, liquerice, fragrant fruit, which have the effect of fragrance and deodorization, but also in moderation.

You can put some chicken essence to taste, although it is harmful to our human body, but if the taste requirements are very high, you can put some yo, peppercorns, big ingredients, you can do it!

Star anise, cinnamon, cloves, nutmeg, cumin, grass fruit and other spices should be added, their role in the brine is very huge, are mainly to increase the fragrance, if you put these seasonings in the lo-mei, the lo-mei made is particularly delicious and fragrant, delicious, and very flavorful.

The whole is good, because the whole spice can be used many times, there is no need to change it, and if it is broken, it can be used up to two times.

It is best to break the spices, and the meat cooked by crushing the spices and putting them in the pot is the most fragrant, and can fully bring out the aroma of the spices.

It should be good to be whole, because the whole spice can be completely fished out after cooking without affecting the taste.

Of course, the whole is good, because the whole boiled brine is very good, which can make the braised meat more flavorful.

There is not much soup in the braised pork, and the flavor of the star anise is too strong, it is very easy to be completely absorbed by the braised meat, and the aroma of the braised meat cannot neutralize the taste of the star anise, and it will be bitter to eat. Only to make a soup dish with a strong fishy smell is suitable for putting star anise, in addition to only chili pepper, tangerine peel, these two kinds of marinated medicine are easy to marinate, the taste is easy to marinate, easy to ferment, stained on the dish and the area affects the appearance, but you can bag them up separately and replace them every 2 to 3 days. ButAfter absorbing water, dried chili peppers tend to float on the surface of the brine, which is more likely to be contaminated with bacteria, causing the brine to become sour.

Angelica dahurica, most of the purchases are cut into sliced shapes, the medicinal fragrance is strong, put too much will have the taste of traditional Chinese medicine, citrus aurantium is a typical effect greater than the taste of a spice, which means that the addition of citrus aurantium in the brine is mainly used for its role in the brine, rather than the smell of the spice itself. Ginger and shallots are also spices often put in the brine, which has the effect of removing the smell and increasing the fragrance, but the onion and ginger themselves contain a lot of water, and the brine will rot after a long time, and the brine will be sour after a long time. It will also cause the braised soup to become sour and rotten.

<> garlic try to use the whole one, and after frying fragrant, it can be put into a separate bag with green onion and ginger, and it can no longer be added to the brine in the future. If you really like to eat sweet, then you can use fried sugar color to achieve this effect, or increase the amount of licorice appropriately, so that the Sichuan-style braised vegetables have a sweet taste.

When marinating, the heat should be grasped well, and small bubbles should be kept in the barrel all the time, and the role of low fire is to absorb the flavor, and the second is that the marinated product is not broken or broken. If you want to prevent the braised soup from spoiling, boil the braised soup every day, try not to touch it, and don't drip water into it, even a drop of water. The residue must be cleaned up, and it is best to filter it regularly, and there can be no impurities in it.

Star anise, angelica, spirit grass, licorice, grass fruit, fragrant fruit, Sichuan pepper and other spices will affect the brine, and the taste will be greatly affected.

Yellow gardenia, cloves, cinnamon. Yellow gardenia has a bitter taste, if it is not used properly, it will make the brine bitter and sour, and the amount and use of flower gardenia should be mastered.

There are dozens of kinds of halogen medicines, including cinnamon, star anise, Sichuan pepper, angelica, fragrant sand kernel, spirit grass, liquerice, grass fruit, fragrant fruit, monk fruit, old button, white button, red button, meat button, cloves, cumin, cumin, vanilla grass, perilla leaves, coriander seeds, Chuanxiong, Bipa, red pepper, green pepper, white pepper, black pepper, good ginger, rehman, bay leaf, dry ginger, comfrey, sweet pine, pai grass, yellow gardenia, patchouli, cinnamon branch, angelica, thyme, Codonopsis these 39 kinds belong to Chinese herbal medicine, the purpose is to increase hemp and fragrance to remove the fish, There is no bad brine, only the cloves are easy to put black cabbage. In addition, there are only chili peppers and tangerine peels, these two kinds of marinated herbs are easy to marinate, the taste is easy to marinate, easy to ferment, and they are stained on the vegetables and affect the appearance, but you can bag them up separately and replace them every 2 to 3 days.

Chili pepper, tangerine peel, these two kinds of marinated herbs are easy to marinate, the taste is easy to marinate, easy to ferment The role of licorice is to reconcile the effect of baiwei and freshness, and the nature of sugar color is a reason, so the brine can be considered to add less licorice.

One is star anise, because the taste of star anise is heavy, you must put an appropriate amount, if a little more, the star anise flavor will cover the taste of braised meat, two chili tangerine peel these two conditioning is easy to rot, will be stained on the braised meat, braised meat will become unsightly, green onion and ginger are the same.

The second time, I have to put the seasoning. The second time you use it, according to the number of marinated goods, you should add basic seasonings, salt, chicken essence, monosodium glutamate, light soy sauce, rock sugar, ginger, green onion and white pieces, and cooking wine to stir the ingredients at the bottom of the pot and not paste the bottom. Some animal oil should be kept as little as possible, and the Chinese herbal medicine packet should be set up, and the storage should not be placed in the soup to continue heating.

If you do this, you'll be fine. The storage of old soup should be carefully paid attention to in order to preserve it well, and the older it is, the more fragrant it is.

Precautions and key points for brine:

Star anise is often paired with cinnamon, angelica, ginger, nutmeg, and cumin. Star anise can not only increase the flavor, but also remove the smell and increase the appetite. Its usage needs to add about 30-40 grams per 50 catties of brine.

Because star anise is used in Chinese food in large quantities, there are a lot of fakes, the real star anise is eight petals, and the other numbers are fake, not only do the fake ones have no fragrance, but some are also toxic, pay attention to identification when buying.

Commonly known as cumin. Like star anise, it is one of the ingredients used in traditional Chinese five-spice powder. In the formula, cumin is also a versatile spice, often complementary to star anise, its aroma is particularly long-lasting, the use of beef in sauce is very large, commonly used in the Jun material position, there is a fresh aroma.

The amount of brine per 50 kg is about 20-50 grams. Cloves are known as the fragrance of the bones in the brine.

The above content reference: Encyclopedia - Brine.