Find the detailed recipe of red brine, the top secret recipe of brine

1. Seasoning: 75 grams of star anise, 100 grams of cinnamon, 40 grams of licorice, 25 grams of grass fruit, 25 grams of cloves, 25 grams of sand ginger

25 grams of tangerine peel, 1 monk fruit, 40 grams of peanut oil, 100 grams of ginger, 250 grams of green onion strips, 400 grams of light soy sauce, Shao wine.

300 grams, 150 grams of sugar, 150 grams of red yeast rice.

2. Preparation: Put the spice raw materials into a small bag and tie it well, put a small bag of red yeast rice, heat the clay pot over medium heat, put peanut oil, add ginger and green onion strips to stir-fry, release soy sauce, Shao wine, sugar, water, medicine bag, and red yeast rice bag and cook at the same time until slightly boiling.

Cook over low heat for 30 minutes, remove the ginger and green onions, and skim off the foam.

3. Flavor characteristics: dark brown color, rich aroma, used to make general marinated products.

4. Precautions: According to the number of main ingredients of the marinade and the requirements of different tastes in various places, add or subtract spices as appropriate.

Put 25 grams of star anise, 33 grams of cinnamon, 33 grams of licorice, 8 grams of grass fruit, 8 grams of cloves, 8 grams of sand ginger powder (kaempfera), 8 grams of tangerine peel, and a small piece of monk fruit into a marinade bag for later use.

Put the pot on medium heat, add 4 taels of peanut oil, 1 tael of crushed ginger, 2 taels of green onions and stir until fragrant, then add 3 catties of light-colored soy sauce, Shaojiu catties, rock sugar catties and marinade bags together, boil, turn to low heat and simmer for half an hour, until the fragrance spreads, take out the ginger and shallots, and skim off the foam. Explanation: If you use it often, then after using it 6-8 times, you should change the marinade package, and soy sauce, Shao wine, rock sugar, etc. should be increased proportionally according to the consumption of brine.

If the taste is heavy, you can add 15 grams or 20 grams of salt.

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.

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.