Q: What is the process of making brine? What are the practices and steps of brine?

Appropriate amount of oil.

Sannai several tablets.

Star anise: 2 pcs.

15 Sichuan peppercorns.

3 dried chili peppers.

Cinnamon 1 pc.

Lilacs 5 pcs.

Cumin a few grains.

1 piece of tangerine peel.

Black and white peppercorns: a few grains.

Ginger 3 large slices.

5 garlic cloves.

2 white green onions.

1 tablespoon sweet noodle sauce.

Rock sugar to taste.

Cooking wine to taste.

Soy sauce to taste.

Water to taste The practice of homemade old brine.

Heat the oil in a hot pan with cold oil, add spices other than tangerine peel and ginger, onion and garlic and slowly fry until fragrant, continue to fry over low heat for 5 minutes, remove the spices, put them in a sand cloth bag, seal the bag, and set aside.

Then put the sweet noodle sauce in the pot and stir-fry over low heat until fragrant.

Add cooking wine, soy sauce, water, rock sugar and spice packets and cook for about 1 hour before marinating.

Tips: The brine that has been marinated in the food is filtered to clean the debris inside After boiling in an open container, it can be put in the freezer for freezing and storage The next time you want to marinate, you can take it out and heat it up with the above method and then add the ingredients After repeating it many times, it becomes your own old brine Not to mention how fragrant it is.

All the food to be marinated is boiled once The meat is best boiled with ginger and cooking wine to remove the smell No need to cook It is good to boil the blood or something The boiled meat and vegetables are boiled in the brine until the food is just cooked, you can turn off the heat Let all the ingredients be soaked in the brine for a night, and when you want to eat, boil the brine and take it out to eat.

This brine is still OK, you can make a lot of braised cooked food, go to Chef Niu Catering Management (Shanghai) to learn, the brine must be authentic.

Ingredients: pork skin, star anise, cinnamon, bay leaf fingers, Sichuan pepper, ginger, green onion, Shao wine, refined salt, vegetable oil.

Preparation of the base brine:

1. Rinse the spices slightly over the water and put them into the bag. After the pork rind is washed, boil the water for three minutes and wash well.

2. Take a deep pot, put in water, pork skin, ginger pat, green onion, peeled garlic into the water, add seasoning, put stupid back into the spice bag, **boil.

3. Turn to low heat and cook for 40 minutes until the spices are flavorful, the seasonings are dissolved and fused, and the marinade is integrated.

4. When the marinade is preserved, the slag should be filtered out, boiled and cooled thoroughly, and then put in a clean container and refrigerated for storage. If it has not been moved for a long time, it should be re-halogenated regularly to ensure that the brine is intact.

Preservation of brine:

1. Before the brine is preserved, it needs to be boiled to remove the oil slick on the surface, then the foam is cleaned, and the brine is filtered and precipitated with gauze to keep the brine clean;

2. The surface of the brine only retains a thin layer of oil surface, and the brine is easy to deteriorate if there is too much grease;

3. After the brine is naturally cooled, put it in a clean, water-free and oil-free cleaning vessel for preservation. Iron and wood should not be used to preserve the brine, the iron is easy to rust, and the wood has a peculiar smell;

4. If it is stored for a short time, you can choose to close and refrigerate, but you need to boil it frequently to prevent deterioration; If it is not used for a long time, it needs to be frozen and sealed.

Clean the chicken thighs, chicken feet, chicken wings, and pork belly, blanch in the pot to remove the blood, turn the sugar color into a stir-fry, and after coloring, put it into various seasoning boxes and spices to boil over high heat, and marinate for 2 hours.

Ingredients: 2 chicken feet, 1 chicken thigh, 2 chicken wings, 100 grams of pork belly, 15 grams of green onions, 16 grams of minced garlic, 100 ml of cooking oil, 50 grams of rock sugar, 15 ml of cooking wine, 40 ml of light soy sauce, 150 ml of beer, 2 grams of fennel, 1 grass fruit, 2 pieces of nutmeg, 1 gram of cloves, 120 grams of lotus root.

1. Prepare materials.

2. Cut off the nails of green onions, minced garlic and 2 chicken feet.

3. Chicken thighs in a pot under cold water, 2 chicken wings, pour in chicken feet, pork belly, blanch to remove the blood foam.

4. Pour oil into the pot, add white sugar, fry the sugar color over low heat, and pour in the braised meat to coat the sugar color.

5. Add cooking wine, light soy sauce, beer, and bring to a boil over high heat.

6. Pour water into the pot, add braised pork, pour in brine, fennel, nutmeg, grass fruit, and cloves.

7. Pour in garlic, green onions, lotus root, boil over high heat and turn to low heat for 2 hours.

8. The brine is ready.

Precautions1. The brine should be integrated with various meat flavors to make it more fragrant.

2. When frying sugar, don't let the heat be too big to prevent frying.

3. Add boiling water to the pot, the pot is easier to open, and the thickness of the braised soup is increased.

There are many kinds of brine, the simplest: first fry the peppercorns in a pot, add salt after the fragrance comes out, add water, cooking wine, fennel to boil and add monosodium glutamate. After cooling, you can put in the cooked: white chicken, pig tongue, pork ribs, etc. marinated for a few hours according to your preference.

The fish bag is a bit similar to a gauze bag.,It's the kind of material that is breathable.,Not many people understand it.。。 You go to the spice shop and say buy a gauze bag for soup with spices. The brine material is the material used for the marinated vegetables, and it is divided.

If it is the brine used to make tofu, it is generally recommended to eat magnesium chloride, and the concentration is about about one.

The brine can be used to make tofu!

To make tofu is to eat lime.

Brine, a commonly used seasoning in Chinese Cantonese and Fujian cuisine, is a soy sauce made with a variety of spices.

Ingredients: 1 small piece of fatty pork with skin; 3 pieces of star anise (large material); 1 teaspoon (5 ml) of cumin; 1 teaspoon (5 ml) of Sichuan peppercorns; 3 tablets of licorice; 1 cinnamon; 1 grass fruit; 1 piece of tangerine peel. 1 tablespoon (15ml) light soy sauce; 1 tablespoon (15ml) dark soy sauce; salt to taste; Rock sugar to taste.

Method 1: Put all spices in gauze or disposable medicine packets, or material boxes. Put water in a pot, add all the ingredients and bring to a boil.

2 turns to simmer for about 40 minutes, it is better to leave it overnight, and the flavor is stronger. Remove the spice residue and use. The brine can be used repeatedly, the older it is, the more fragrant it is, and the flavor is constantly added according to the situation, and when it is not used for a long time, it can be filtered and stored in the refrigerator or freezer.

Marinade is a production method that is often encountered in the cooked food industry, and the production and processing methods are different, and the proportions of various spices are also different, which is introduced here one by one. Here is only for the production process of Sichuan-style brine, some of the more common problems, some problems that are easy to ignore to communicate with you.

One. Halogen ratio.

Halogen is an important fragrance of brine, halogen is also called spice, spice is also a medicinal material, that is, what we usually call traditional Chinese medicine, each kind of traditional Chinese medicine has its own characteristics, the reasonable collocation of halogen to a large extent determines the quality of a pot of brine, for thousands of years, people's recognition of spices is also deepening, and a variety of marinade formulas have been formed, including red halogen and white halogen. Regionally, it can be divided into Sichuan halogen, Guangdong halogen, etc., for the formula, I will not talk much, because there are many formulas on the Internet, and the truth and falsehood can only be known if you have done it yourself.

Note: There is a sugar color in the brine formula, and the color is brown and red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine.

Two. Modulation. Red marinade, marinade packet, stock, ingredients, sugar, chili.

White brine marinade package broth ingredients.

1. Raw materials and production methods of broth.

Ingredients used in broth: chicken bones, pork bones.

The chicken skeleton and pig tube bones (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, water is added again, the old ginger (patted), and the green onion (the root is the full length), after boiling, it should be boiled slowly over low heat, and it can not be boiled with a fierce fire (it is a clear soup with a small fire, and the soup boiled by a fierce fire is a thick soup) to be used in a proud soup.

Brine juice recipe.

25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of gannai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 50 grams of monk fruit, 5 grams of cloves, 20 grams of bay leaves, 100 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 10 grams of vinegar, 500 grams of soy sauce, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 50 grams of fried garlic cloves, a pair of clams, 50 grams of fried scallops, 500 grams of beef, 500 grams of fresh bone broth, 50 grams of refined oil Jiujiang Huadiao, Red Star Erguotou, light soy sauce, dark soy sauce, 2 gauze bags.

Method 1: Divide star anise, cinnamon, cumin, monk fruit, licorice, sannai, ganai, szechuan pepper, sand kernel, grass cardamom, bay leaf, grass fruit, cloves, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

2 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add refined salt, monosodium glutamate, rock sugar, cooking wine, vinegar, light soy sauce, dark soy sauce, and then put in spice packets and leftover ingredients, boil and slowly boil over low heat until the fragrance is overflowing, that is, fresh brine.

[Professional brine cultivation method, worth collecting].

According to the master's practice, I have summarized the following points:

1. Store brine, use clay pottery, avoid using iron buckets and wood, because the pottery body is thicker, which can avoid the influence of external heat, iron is easy to rust, and wood has a peculiar smell.

2. The brine must be boiled, the excess oil slick on it must be beaten, the foam should be cleaned, the gauze must be filtered and precipitated, the brine must be kept clean, and the old brine must be kept in clean utensils.

3. The spring climate is mild and easy to breed bacteria, so the brine must be boiled every morning and evening, and placed in a fixed place without moving.

4. The temperature is high in summer, which is the frequent period of brine deterioration, foaming and sourness occur frequently, so the brine must be boiled twice a day (once in the morning, once in the afternoon, and fixed).

5. Although the temperature gradually drops in autumn, the summer heat is not over, as the saying goes, seven molds, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, put in a fixed place and do not move.

6. The temperature is low in winter, and the brine only needs to be boiled once a day and placed in a fixed place.

7. In summary, the brine must be boiled and stored every time it is used up and placed in place, if the brine is getting more and more drunk, it must be stirred with chicken blood (a chicken's blood plus 1 kg of water) and water and poured into the brine to stir up the vortex, and then boil after standing and then filter out impurities with gauze.

Brine is the name left in ancient times, and the father of the white-haired girl died by drinking brine. Now there is a diet called brine is not the same. So now it is called salt brine is differentiated, and now some are called brine tofu is still an old habit.

A few years ago, we were eating coarse salt, it was the beach salt, after the salt crystallized, the salt pile was chopped up to control the moisture, and the water that was controlled away was called brine, which mainly contained magnesium chloride (because the high concentration of magnesium chloride did not crystallize). Now some people say it's black, I haven't seen it, I think it's made of iron.

It's a bit troublesome to make it yourself, and if you don't use it often, you can go to the supermarket and sell it.

Brine is a kind of liquid seasoning commonly used in Chinese Cantonese cuisine, Sichuan cuisine and various snacks, commonly used materials are Sichuan pepper, star anise, cinnamon, licorice, grass fruit, cumin, green onion, ginger, rock sugar and other kinds, after preparation, used to make all kinds of braised vegetables. The brine can be reused, and the longer the brine, the more fragrant it is, and the older the better.

The key to making braised vegetables is to prepare the brine. Brine is often distinguished by red and white brine in the catering industry. In the recipe of the brine, there is a sugar color, and the color is reddish-brown, which is called red brine, and if the sugar color in the recipe is removed, it becomes white brine.

When cooking brine at home, most of them like to make red brine. The color is red and bright, salty and fresh, and it is suitable for marinating various meat products and soy products.

The traditional brine production is to use rock sugar or white sugar to fry the sugar color, but because the production of sugar color is troublesome and difficult, many families give up the sugar color in making brine, and choose to use dark soy sauce and light soy sauce to color and improve freshness. Some friends who like spicy love to add dried red pepper and sesame pepper to the brine, and it becomes spicy marinade.

Preparation of brine:

Spices: star anise, cinnamon, bay leaves, cumin, licorice, pepper, grass fruit, cloves, sand kernels, grass cardamom, ginger, green onions, Shao wine, refined salt, vegetable oil, sugar, water.

Preparation of the base brine:

1. Chop the pork stick bones into small pieces and clean them;

2. Bring to a boil in a pot of cold water over high heat, continue to boil for 5 minutes, skim off the foam;

3. Pick it up and wash it again with hot water;

4. Put the stick bones into a deep pot, add the hot water, boil over high heat, turn to low heat and simmer for an hour and a half, remove the stick bones, skim off the oil slick, and leave the fresh soup for later use;

5. Heat the pan with cold oil, add sugar, and fry slowly over low heat until the small foam in the syrup turns into large foam, and the color is dark red;

6. Pour in boiling water and stir evenly to form a sugar color, and set aside;

7. Put star anise, cinnamon, bay leaves, cumin, licorice, pepper, grass fruit, cloves, sand kernels, grass cardamom and other spices into a gauze bag and tie the bag tightly;

8. Wash and pat the old ginger, wash and tie the green onion and fibrous roots;

9. Take an appropriate amount of fresh soup, put in green onion and ginger, add refined salt, a little monosodium glutamate and sugar color, put in a spice bag, add Shao wine, turn to low heat and slowly boil for half an hour after boiling, until the fragrance is overflowing, it becomes fresh brine.