The method of making brine, the production method and use of brine?

Materials. Ingredients: 5 star anise, 1 small piece of tangerine peel, 1 teaspoon fennel, 1 cinnamon, 3 bay leaves, 1 grass fruit, 1 teaspoon of sand ginger.

Excipients 200 grams of pork skin.

Seasoning: 1 tablespoon rock sugar, 2 green onions, 50 grams of ginger, 3 cloves of garlic, 1 tablespoon of cooking wine, 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce, 1 teaspoon of sesame oil, 1000 ml of water.

The practice of universal brine.

1.Rinse the spices slightly over the water and put them in 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 together into the water, add seasoning, put in spice packets, **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 storing the marinade, strain off the slag, boil it well and let it cool, and then put it in a clean container and refrigerate it 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.

Cooking skills. 1. Because the seasonings, spices and portions used are different, and the taste of lo-mei is different in each one, you can adjust the weight of the seasoning while tasting until you like it.

2. The salt flavor should not be too heavy at the beginning of seasoning, and it is advisable to be slightly light. Because during the whole marinating process, the juice will slowly converge, and the taste will also change from shallow to dark.

3. For the first marinade, it is best to put in materials with collagen, such as pork knuckles, pig skin, and chicken feet, which will taste better.

4. The spices used can be according to their own needs, and there is no need to be rigid, there is only one principle, the amount of various spices should not be large, so as not to steal the taste.

5. The marinade can be used repeatedly, and the more times it is used, add spices or seasonings in an appropriate amount and store it in refrigeration, the longer the time, the better the taste.

6. Be careful to blanch vegetables with marinade, only take a part of the brine out and use it alone, and never pour it back into the original brine when it is used up, so as not to spoil the whole pot of brine.

7. When the brine is boiled every time it is cooled, do not cover it immediately, so as not to close the lid and the water vapor will flow back, causing the brine to deteriorate.

Brine is a kind of "magical" existence, the brine is not only used once and thrown away, it is said that the more times the brine is used, the more mellow the taste, the taste of the food in the brine posture is unforgettable, come on, learn the production of brine and the use of the recipe to stimulate the method!

Brine is not simply the use of soy sauce and salt, but requires a lot of condiments, generally use tangerine peel, star anise, and bay leaf fennel, these are essential, in addition to lead onions, ginger and garlic are also indispensable.

Find a clean and hygienic gauze to make a small cloth bag, and then wrap all of the above together. Although the color of the brine looks dark, there is no slag of seasoning in it, so be sure to wrap it.

Boil a pot of water in the pot, put the freshly wrapped seasoning package into the pot, then put in the ginger, green onions, and garlic, cover the pot with a lid to boil, and put in the appropriate rock sugar and salt, boil for an hour on high heat, and the brine is ready.

There are two kinds of brine, dark and light color, we generally need the dark color, which is the best for marinating meat. When making braised pork, you can directly clean the meat and put it in the brine to boil, which is very convenient.

As follows:

Ingredients: 75 grams of star anise, 100 grams of cinnamon, 100 grams of Ganlao He's fine grass, 25 grams of grass fruit, 25 grams of cloves, 1 monk fruit, 25 grams of tangerine peel, 150 grams of red grain rice, 100 grams of ginger, 250 grams of green onion, 3000 grams of water, 1500 grams of light soy sauce, 1000 grams of Huadiao wine, 1500 grams of rock sugar, 150 grams of salt.

Method: 1. First fry the ginger and green onion in oil until fragrant.

2. Use a gauze bag to put all the spices and ginger and onions together, and tie them to imitate it.

3. Red millet rice needs to be wrapped separately, and it is also tied with a gauze bag, because red millet rice is easy to make the brine sour, so separate them.

4. Put the water in a stainless steel barrel, put in the spice packet and red grain rice and boil.

5. After boiling, add light soy sauce, Huadiao wine, rock sugar, salt to taste, and simmer for about 2 hours before use.

Here's how:

Ingredients: 20 grams of green onion, 20 grams of ginger slices, 20 grams of chili pepper, 2 grams of bay leaves, 4 grams of cinnamon, 3 grams of grass fruit, 2 grams of green age, 3 grams of cinnamon branches, 5 grams of star anise.

Seasoning: 4 tbsp sugar, 6 tbsp soy sauce, 1 tsp pepper, 2 tbsp rice wine.

1. Use a knife to crush the grass and fruit, and the sweetness can be released when it is stewed.

<>3. Turn the heat to high, add the green onions, ginger slices, and chili peppers, and stir well.

4. Pour in 3 bowls of water, mix well and cook until large.

5. Add 2 tablespoons sugar, soy sauce, pepper and rice wine.

6. After the water boils, add bay leaves, cinnamon, broken grass fruits, green age, cinnamon branches, star anise, and boil to become marinade.

7. The homemade brine is ready.