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Anonymous users2024-02-12The steps of homemade marinade are as follows: 1. Recipe: 25 grams of star anise.
15 grams of cinnamon.
Cumin 15 to 25 grams.
Licorice 10 grams.
Sannai 10 grams.
Ganwo 3 to 5 grams.
20 grams of Sichuan peppercorns.
10 grams of sand kernels.
5 grams of grass cardamom, 15 grams of grass fruit.
5 15 grams of cloves.
100 grams of ginger.
150 grams of green onions.
100 grams of cooking wine.
350 500 grams of rock sugar.
15 grams of monosodium glutamate.
350 500 grams of refined salt.
5,000 grams of fresh soup and 50 grams of refined oil.
2 gauze bags.
2. Preparation: 1. Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, respectively into a loose gauze bag and tie the bag mouth with string; 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.
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Anonymous users2024-02-11The 32 kinds of spice marinade formula are very famous all over the country, but there are almost no ingredients technology that is really proficient in this 32 kinds of spice marinade, and the taste of marinated vegetables is mainly based on the matching ratio of the marinade formula.
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Anonymous users2024-02-10Generally, 28 kinds of spices are not used in braised meat, and there are only more than ten or twenty kinds at most.
Several spices commonly used in braised pork are: star anise, cinnamon, cumin, licorice, sanamel, glyco, pepper, sand kernel, grass cardamom, grass fruit, and cloves.
Recipe for brine.
25 grams of star anise, 15 grams of cinnamon, 15 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 5 grams of gando, 20 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 15 grams of cloves, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, 350 500 grams of rock sugar, 15 grams of monosodium glutamate, 350 500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.
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Anonymous users2024-02-0932 Spice Recipes:
1. Big material: also known as star anise, anise; Sexual pungent and warm, regulating qi and relieving pain, dissipating cold in warmth, strengthening the stomach and relieving nausea; Those who are deficient in yin and fire should be cautious. 2. Sichuan pepper:
Warm and open to bury cold, stop diarrhea and warm the spleen, dilate blood vessels, lower blood pressure, appetize, relieve pain, and deworm; Eating too much fire, consuming gas, and damaging eyes; Usage: seasoning, decoction, grinding, etc.; Pregnant women and those with yin deficiency and fire should avoid eating. 3. Dried ginger: sweating and relieving the surface, dissipating cold in warmth, returning to yang and passing through the pulse, warming the lungs and kidneys; It is a must-have for family colds and colds; Those who are deficient in yin and have internal heat, dry blood, and delusion are forbidden to take it.
4. Sand ginger: also known as mountain naphthalene; The taste is hard and warm, the temperature dissipates the cold, regulates the qi and relieves pain; It is used for chest and diaphragm fullness, cold pain in the abdomen and abdomen, and no need to eat and drink; Those with yin deficiency and blood deficiency and stomach depression and fire seepage are forbidden to take it; It should be rarely used as a flavoring agent.
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Anonymous users2024-02-081. Big material: also known as star anise, anise;
2. Sichuan pepper:3. Dried ginger.
4. Sand ginger. 5. Socks Qiliang ginger.
6. Pepper. 7. Fennel.
8. Cardamom. 10. Grass cardamom: also known as grass pure and good clear cardamom.
11. Cinnamon.
12. Cinnamon.
13. bay leaves.
14. Sand kernels.
15, angelica.
16. Codonopsis.
17. Licorice.
18. Angelica dahurica.
19. Citronella.
20. Grass fruit.
21. Draining grass.
22. Comfrey.
23. Long pepper.
24, gardenia.
26, Ganxiang.
27. Incense.
28. tangerine peel.
29. Goji berries.
30. Cumin.
31. Thyme.
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Anonymous users2024-02-07Summary. The steps of homemade marinade are as follows: 1. Recipe:
25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 25 grams of licorice, 10 grams of saunai, 10 grams of sweet woong, 5 grams of Sichuan pepper, 10 grams of sand kernels, 5 grams of grass cardamom, 15 grams of grass fruit, 5 grams of cloves, 15 grams of ginger, 100 grams of green onions, 150 grams of cooking wine, 100 grams of rock sugar, 350 500 grams of monosodium glutamate, 15 grams of refined salt, 350 500 grams of fresh soup, 5000 grams of refined oil, 2 gauze bags.
The steps of homemade marinade are as follows: 1. Recipe: 25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 15 grams of 25 grams of licorice, 10 grams of Sannai, 10 grams of sweet woad, 3 grams of 5 grams of Sichuan pepper, 10 grams of sand kernels, 10 grams of grass cardamom, 5 grams of grass fruit, 5 grams of cloves, 15 grams of sleepy ginger, 100 grams of green onions, 150 grams of cooking wine, 100 grams of rock sugar, 350 500 grams of monosodium glutamate, 15 grams of refined salt, 350 500 grams of fresh soup, 500 grams of refined oil, 50 grams of gauze bags, 2.
2. Preparation: 1. Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernel, grass cardamom auspicious source, grass fruit, cloves, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth with string; Ginger washed and patted; Wash the green onion and tie the knots. 2. Roast the large pieces of rock sugar on the old banquet mold 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 becomes a sugar color.
3. Put the pot on the fire, mix in 5000 grams of fresh soup, put in ginger and shallots, add salt, monosodium glutamate and sugar, and then put in the spice packet, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.
The ratio of spices is determined according to the dishes to be marinated, and different raw materials require different spice focus ratios. For example, chicken is suitable for angelica, duck is suitable for angelica, pork is suitable for woody flavor, beef is suitable for cinnamon, rabbit is suitable for tangerine peel, of course, all the recipes of spices, star anise, cinnamon, grass fruit, cloves, sannai, sand kernels, baikou, pepper, liskin, cumin belongs to the main ingredients, and the others belong to the auxiliary materials. Whether it's a braised dish, a stir-fried dish, or a cold dish, just remember that as long as the salt is added to the right amount, the dish will not be too unpalatable. >>>More
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