What is brine used for, and what can brine be browned?

1. Definition 1: Liquid minerals with a salt content greater than 5%. Collected on the surface of the earth is called surface brine or lake brine.

Those that accumulate below the ground are called underground brine. It is called petroleum brine when it gathers with oil. Definition 2:

In the process of cooking food, the liquid substance prepared by various edible spices, also known as marinade, is used to make various marinated dishes. Definition 3: The scientific name of brine is salt brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride.

The brine point tofu is a colloidal aggregation and precipitation process, and no chemical reaction occurs. This substance can coagulate proteins, so it is often used to make tofu in daily life. Swallowing a large amount of brine can cause digestive tract corrosion, and magnesium ion absorption has an inhibitory effect on the cardiovascular and nervous systems.

Salt brine is also used as medicine in medicine, and can be used as three endemic diseases: large bone joint disease, Keshan disease, and goiter. However, large amounts of oral or accidental ingestion can also lead to severe poisoning. Salt brine has a strong corrosive effect on the oral cavity, esophagus, and mucous membranes, and after oral administration, there is a burning sensation in the stomach, nausea and vomiting, dry mouth, crampy abdominal pain, abdominal distention, diarrhea, and can be accompanied by dizziness, headache, rash and other symptoms, and the clinical manifestations mainly include severe abdominal pain, irritability, gastrointestinal bleeding, general weakness, dilated pupils, dyspnea, cyanosis, blood pressure drop, less urine, urinary closure, and in severe cases, it can cause coma, and even respiratory paralysis and shock, resulting in circulatory failure and death.

It can be marinated eggs, pork, beef and sheep red meat, soy products and so on.

The master master makes a secret brine formula.

Ingredients: Sichuan pepper, star anise, sand kernel, cinnamon, angelica, white button, cumin, tangerine peel, cloves, grass fruit, chili pepper, Sichuan pepper See the step diagram.

Coriander, chopped green onions, sliced ginger See the step diagram.

Rock Candy See the step diagram.

The practice of the master master to make a secret brine recipe.

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Chili pepper festival, rock sugar, Sichuan pepper, star anise, cinnamon, sand kernels, white buckle, cumin, angelica, tangerine peel, grass fruit, cloves.

Buy a little bit of everything, and a little less of the last three spices.

Sichuan peppercorns can also come a little.

I usually buy 3 yuan for each spice and 1 yuan for the last three items.

**The above is the amount of my primary brine.

Soak all the marinades in warm water for a while, then remove and drain to remove the bitterness.

Step 1: Fry the scallion oil.

Put oil in the pot, fry the ginger slices first after heating, fry the ginger slices until browned, fry the fragrance, put in the shallots to fry the fragrance, and finally put in the coriander, the fragrance of the coriander is easy to volatilize, and finally fried, and when the fragrance comes out, it will all be fished out and thrown away.

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Fry the oil of scallion oil, then fry the spices over medium heat, put the chili section last, first stir-fry the spices until fragrant, and then put the chili section and stir-fry until fragrant.

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The fire must not be too big, it is easy to paste if it is too big, it will be bitter, and do not fry it for too long after putting the chili pepper, it will be pasty for too long.

After stir-frying until fragrant, pour boiling water, put it in a brine pot next to it, and cook over high heat.

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Then sauté the sugar color on the side.

Put oil in the pot, knock small pieces of rock sugar into it and fry it over low heat, the sugar melts, the color becomes slightly burnt yellow, turn off the fire immediately, and immediately pour it into the brine pot, when pouring the pot will fry water, be careful, but be fast, otherwise the sugar will be pasty and bitter.

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Let's start cooking! Put chicken essence, monosodium glutamate and salt in a pot.

The salt taste is grasped by yourself, and you have to taste it to feel a little salty, and the braised vegetables can have a salty taste.

After boiling the water, cook over medium heat for 40 minutes.

Then marinate vegetables, this step is to stimulate the aroma of the brine.

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Braised vegetables: All frozen meat dishes should be blanched, pot under cold water, put cooking wine or liquor, ginger slices to remove the fish, remove the blood foam after boiling, rinse it well, and soak it in cold water for a while to make the meat firmer.

You can buy fresh beef without blanching, but soak it in cold water.

Time to grasp yourself, meat dishes don't marinate for too long, I marinate beef for 30 minutes, pig ears, duck paws and chicken feet or something for 15 minutes, marinated vegetables are mainly soaked, less boiled and more soaked, at least soaked for an hour after fishing, I often marinate at night, soak overnight, and eat the next day.

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It was soaked overnight.

The color is very good.

And it tasted.

It's just as delicious without dipping into the seasoning.

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The brine can be marinated for pig intestines, tofu, eggs, tripe, pork belly, duck wings, and so on.

The brine can be brine anything, this can be as you want as you like, you can brine anything. For example, brine can be braised eggs, braised tofu, braised peanuts and other foods.

As long as it is the food you think of or not thought of, it can be used to marinate, you can also put brine to increase the fragrance when you usually eat noodles, and you will put some brine to increase the flavor and color of the hot dry noodles you usually eat.

However, it should be noted that the ingredients and saltiness of the brine need to be adjusted according to your own taste, so that the taste of the marinated ingredients will be particularly delicious.

The brine can be used to marinate eggs, and the brine can be used to marinate meat, tofu, peanuts, and other foods. As long as.

Is it the food you thought of or didn't think of, both.

It can be used for marinating, and it is also used when eating noodles on a regular basis.

You can put some brine to increase the fragrance, and usually eat hot.

Dry noodles will be put some brine to enhance the flavor and color.

There are a lot of things that can be brine and it tastes good.

For those who do business outside, it is generally:

Duck neck, duck head, duck wings, duck claws, duck heart, duck rack, duck legs, duck liver, duck Jun, duck intestines, chicken feet, chicken tips, quail eggs, brain flowers, rabbit heads, chicken legs.

Pig's trotters, pork chops, pig ears, pig's tail, pig's skin, pig's archmouth, pig's tripe, pig's head, beef, bean tendon, crispy lotus root, rake lotus root, potatoes, kelp, bamboo shoots, fungus, peanuts, bean sprouts, dried tofu, gluten, yuba, fish tofu, crab steak, fish balls, peeing cow balls, crab sticks, kelp knots, wide flour, bean skin, lettuce, etc.

Do you know the role of various halogens? Above.

Spices play an important role in brine.

Star anise, kaempfera, cloves, cumin bark, cinnamon angelica, grass fruit, fragrant fruit, grass cole, sand kernel, bay leaf, thyme, vanilla are incense.

Pyrene pluck, white button, jatamansi, good ginger, is to go to the spicy.

Comfrey is an additive color.

Fennel has a strong smell and is best used to make vegetarian dishes and soy products; Angelica dahurica is used to make beef and mutton, which can remove the qi and increase the umami taste, so that the meat is tender; Cinnamon is used for bacon and boiled intestines, which can make the meat and intestines fragrant and not greasy for a long time; The soup is fragrant with tangerine peel and wood, which can make the smell elegant and fragrant; To make fish, use samani and ginger, which can not only relieve the fishy fish, but also make the fish crispy and tender, and full of aroma; Smoked chicken, duck and goose meat, with nutmeg and cloves, can make the smoked taste unique, chewing fresh and fragrant, full of fragrance.

Make the taste more delicious and remove the fishiness.

The scientific name of brine is salt brine, after boiling salt with brine brine, the remaining black liquid is salt brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride, because it can make the protein coagulated into colloid, so it is toxic to the human body, and drinking brine is one of the main ways of folk suicideBrine is an important raw material for making tofu, which makes the protein in soybean milk condense into colloids, precipitate the water, and make tofu.

Tofu made with brine and its deliciousness. Proverbial cloud: brine dots tofu and drops one thing.

Brine, a commonly used seasoning in Cantonese Chinese cuisine, is a soy sauce made from a variety of spices. The main ingredients include 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 in Hong Kong reuse brine because it is believed that the longer the brine is cooked, the more delicious it will be.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be boiled in brine. In recent years, a Swiss chicken wing has emerged in Hong Kong, and its Swiss juice is actually just a sweeter brine. Resources.

Brine is a seasoning commonly used in 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 made in a few hours.

With the acceleration of people's life steps, time is also an important consideration for people, homemade brine takes a long time, so the operation of the marinade package appeared, the most prominent of which is Liao pork ribs concentrated marinade, Liao pork ribs concentrated marinade, also known as centennial marinade, is the Liao family's ancestral secret recipe plus original skills secretly. The taste is fragrant, the usage is simple, clean and hygienic, and it is rated as a green product by the state.

Many restaurants reuse brine because they believe that the longer it is cooked, the better it tastes.

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.

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. 1.Marinating 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.

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.

Marinade is a 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.

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.

If you want to make braised vegetables, you must first understand the various functional properties and functions of spices, so that you can match the recipe of braised vegetables like traditional Chinese medicine prescribes medicines, otherwise the taste will be very poor, and the ratio of various spices must reach a balanced state, so as to give full play to their respective effects and make delicious braised flavors.