How to boil a pot of old marinade and raise it?

Ingredients used to make the old soup].

Kilograms of pig bones, kilograms of chicken bones, 2 kilograms of pig skins, 1 old hen.

The process of boiling the old soup].

1. First of all, these raw materials are processed, the pork leg bone is knocked out from the middle, the old hen removes the internal organs, and then chops them into large pieces, and puts the above raw materials into clear water to soak in blood water, and the soaking time is about 3 hours (the water should be changed several times during the soaking process).

After an hour, take out the raw materials and prepare boiling water, add water to the pot, put in the raw materials, boil the water for about 3 minutes to take out the raw materials, beat off the foam on it, and then boil the remaining raw materials such as the meat skin in boiling water, boil the water for about 1 minute to take out the meat skin, and then wash the raw materials with clean water to wash off the foam on the top for later use.

3. Remove the fat on the pork skin, because the fat on the skin will affect the taste of the old soup, use a knife to remove the fat flakes, this step must be removed, the meat skin is mainly to increase the collagen of the bone broth, and the raw materials that are marinated look more oily and full, and then clean the meat skin oil tablets, and then clean them, and we start to boil the soup after the raw materials are processed.

4. Add 50 pounds of water to the barrel (30 pounds remaining after boiling), add a bamboo basket at the bottom of the barrel, this is mainly to prevent the meat skin from pasting the bottom, and then put the pork leg bones, meat skin, old hens, chicken frame bones, into the barrel, add green onion ginger, white wine, 200 grams of green onions, 150 grams of high liquor, 300 grams of old ginger, green onion ginger, liquor has the effect of removing the smell and odor, heat over high heat, adjust the medium and low heat after boiling, and boil for 5-6 hours.

After an hour, you can take a look at the old soup, the meat skin has been boiled, the bone broth appears more viscous, the soup is slightly white, filter out these old soups, it is recommended to filter them with oil filaments, so that the old soup is relatively clean, and the filtered bones can also be boiled again with water, and these slags still have the value of use.

Method of raising brine:

Generally, bone broth will be added once a week or so to make brine, and the preparation method of bone broth is the same as the above method.

It is strictly forbidden to cook spoiled meat, otherwise this pot of old soup will be scrapped, boiled once every 3 days in spring and winter, boiled every day in summer and autumn, if not used temporarily, it can be cooled and put into a container in the refrigerator for preservation, and then thawed when used, it can be used repeatedly, and the more marinated the more fragrant it is without deterioration.

All animal-based ingredients are blanched in boiling water before being added to the brine.

Soy products, such as dried tofu and tofu skin, should not be marinated in a large pot as much as possible, which is easy to deteriorate the brine.

1. Tie the chives and pat the ginger loose with a knife. Put star anise, kaempfera, Sichuan pepper, white cardamom, tangerine peel, bay leaves, and angelica into the spice bag, and the bag mouth is firmly fastened.

2. Put the spice bag, green onion knot, ginger pieces, water wine, white soy sauce, refined salt, monosodium glutamate, and bone broth into the brine pot and mix thoroughly.

The above recipe is suitable for marinating 10 12 kg of fresh raw materials (families can reduce the amount of seasoning proportionally according to the number of raw materials).

How to make braised vegetables: (Take chicken wings as an example).

1. Pot the chicken wings and wings in cold water, bring to a boil, boil until they are broken, and remove them.

2. If the boiled water is very thick and has blood foam, it is not used, and if it is very clear, it can be used to mix the marinade.

3. Mix with marinade. Half a bottle of brine juice, dark soy sauce, salt, sugar, mixed into the water where the chicken wings have been boiled, then put in ginger slices, shallots slices and ingredients, and then put peppercorns, nutmeg, and bay leaf buns into a piece of gauze and tie them tightly into the pot, boil over high heat, and turn off the low heat when they are fragrant.

4. Put in the chicken wings and wing roots, simmer for half an hour, then add the dried tofu and lotus root, or turn on low heat to cook.

5. Simmer over low heat, after 30 to 40 minutes, use chopsticks to pierce the roots of the wings, and you're done.

The first choice is for us to boil the old halo.

1- Boil the stock.

5 kg of pig bones, 2 kg of duck rack, 2 kg of chicken frame.

Chop the above materials into small pieces, then put boiling water and blanch for 3-5 minutes, pick up and wash clean, pour 35 catties of water into the bucket, boil for 3-4 hours on medium-low heat, make the soup white, filter out the residue, and leave only the stock.

2- Marinade package production.

30 grams of star anise, 15 grams of kaempfera, 5 grams of cloves, 15 grams of ginger, 17 grams of angelica, 18 grams of cinnamon, 20 grams of cumin, 15 bay leaves, 10 grams of licorice, 16 long peppers, 15 grams of citronella, 20 grams of sand kernels, 23 grams of grass fruit, 18 grams of tangerine peel, 15 grams of flesh fruit, 25 grams of pepper, 15 grams of grass, 17 grams of grass, 20 grams of hawthorn.

The above spices are washed repeatedly, soaked in boiling water for 10 minutes, and then put into the marinade package.

3- Stir-fry until the sugar is colored.

500 grams of rock sugar, 300 grams of boiling water.

Crack the rock sugar, put a little oil into the pot, pour in the rock sugar, turn on a low heat, and then keep stir-frying, until the rock sugar is completely melted, and a big bubble, a large bubble turns into a small bubble, at this time pour boiling water, stir a few times, the sugar color is ready.

Technical supplement: Novices should use low heat to fry the sugar color, so that it is easy to control, and the sugar color is not easy to fry, and the fried sugar color is not sweet or bitter.

4- Start brine.

Put the marinade package into the broth, boil over high heat and turn to medium heat, put in, 100 grams of ginger and garlic, 80 grams of cooking wine, 300 grams of salt, 260 grams of chicken essence, 500 grams of soybean oil, 30 grams of yellow gardenia, 5 catties of fatty meat, boil for 40 minutes on medium heat, and the brine is completed.

How to make a pot of standard braised soup is a headache for a novice Xiaobai to open a marinade store, and today I will share with you how to make a pot of standard brine. Let's take a look at a few braised goods. 

Let's take 40 catties of brine as an example, if there are too many, it is not good for novices.

1.Brine production. To make a good pot of brine, of course, you can't do without a good base soup.

First prepare 10 catties of pork leg bones to blanch for use, a hen, chicken feet or pig's trotters 2-3 catties (if the cost is high, you can not use it), anyway, the gelatinous content is high, put the blanched pork bones, hens, chicken feet or pig's trotters into 50 catties of water (40 catties after boiling into old soup), add 250 grams of ginger, 250 grams of green onions, 200 grams of cooking wine, 20 grams of pepper and pepper, boil over high heat, turn to low heat and boil for about 5 hours, that is, old soup.

2.Made of brine oil. Of course, brine oil is indispensable for making five-spice brine. At the beginning, the brine was not made because it had not been marinated meat, so there was no brine, and 3 catties of lard and chicken fat were used as the brine oil for making brine.

3.Spice treatment. It is normal for the newly made brine to have a slight medicinal smell.

But it is not normal to have too much medicinal taste and bitterness. This is due to improper handling of the spices in the early stage. First of all, before the spices are put into the pot, wash them with water two or three times to wash off the odor and impurities of the spices, and then put the spices into the old soup and boil for about 1 hour to bring out the fragrance.

1. Preparation materials for the production of old halogen:

Seasoning: 300 grams of Sichuan salt, 250 grams of rock sugar, 500 grams of ginger, 300 grams of green onions, 100 grams of cooking wine, appropriate amount of chicken essence and monosodium glutamate.

Spices: 30 grams of Kaempfera, 20 grams of star anise, 10 grams of cloves, 50 grams of white cardamom, 20 grams of fennel, 100 grams of bay leaves, 50 grams of angelica, 50 grams of grass fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of chili, 30 grams of thyme, 40 grams of citronella, 50 grams of grass, 50 grams of dried chili pepper.

Ingredients: 3,500 grams of chicken bones and 1,500 grams of bobbin bones.

Second, the old brine production:

1) Place the chicken bones. The bones of the pig tube (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, the water is re-added, the old ginger (patted), the green onion (the root is left to the full length), after boiling, it should be boiled slowly over low heat, not with fierce fire, boiled into a braised soup for later use.

2) Sugar-colored frying: stir-fry in oil. Rock sugar is first processed into a fine powder, put a little oil in the pot, put rock sugar powder, fry slowly over medium heat, change the sugar from white to yellow when it is changed to low heat, the sugar and oil are yellow and bubble when the end is off the fire and continue to fry, from yellow to dark brown, from large bubbles to small bubbles, add a little cold water, and fry over low heat until the paste taste, that is, sugar color.

3) Spices are broken or changed, wrapped in a spice bag and knotted, boiled in boiling water for 5 minutes, removed and put into the braised soup, add salt and an appropriate amount of sugar, chili pepper, and cook over medium-low heat to make the brine embryo red brine.

Third, the storage and storage of brine:

The longer the brine, the better, i.e., adult brine (e.g., the brine of a hotel, restaurant, restaurant is kept forever). The brine should be properly kept to ensure that the brine is not damaged for a long time and the quality is not affected, so attention should be paid to the storage and storage of the brine.

To store brine, avoid using iron buckets and wood, but should use clay pottery, 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. There is a layer of oil slick on the brine, which plays a certain protective role in the brine, but the matter is dual, and the oil slick will also play a destructive role in the brine.

Therefore, proper handling of oil slicks is also a key in management. Practice has proved that the amount of oil slick should be appropriate, neither more nor less, so it is advisable to have a thin layer of oil slick above the brine.

If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to break, and it is not easy to maintain a constant temperature in the pot when marinating, if there is too much oil slick, the marinated juice is not easy to lose and cool, and the hot air is stuffy in it and causes the brine to stink, bubble, and mildew is easy to occur for a long time. The brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag.

The production of brine is actually relatively simple, and the mind lies in the maintenance:

1. Whenever the brine is finished once, take out all the marinade, throw away the marinade, and filter the remaining brine twice with a soup residue bag to ensure that the soup is free of impurities.

2. The brine can be stored at room temperature for 1 day, if it needs to be stored for a short time, such as three or four days, it will be put into the refrigerator, if it is stored for a long time, it will be put into the freezing room, and each period of time, 2 weeks in summer, take it out and boil it to cool down and then put it in the freezer.

3. If the lo-mei contains more fat, put the brine in the refrigerator to make the fat coagulate, and then remove the fat.

4. After long-term use of the brine, more than 15 times, you can add the chicken breast puree to the boiling brine to absorb some impurities, but it should not be frequent.

The brine is a pot of black casting materials, from which you can get a lot of deliciousness, the brine is actually the taste of time, repeatedly add the marinade, the marinade, and the flavor of the marinade will continue to accumulate, so that the taste is more and more mellow, the following begins to explain the production of brine.

Tools: Large-capacity soup pot (personal use of casserole and cast iron pot effect is better, cast iron pot is too expensive, or use a casserole!) ), soup residue bag (used to hold brine and filter brine), colander.

Production process: 1. Simmer the marinade that needs to be boiled over low heat in the lard over low heat to bring out the fragrance, put the cooked marinade and other marinades into the soup residue bag, and put the boiled oil into the soup pot.

2. Blanch the brine that needs to be blanched and clean it.

3. Add cold water and marinade, different marinade is put into the pot according to different times, such as beef brisket needs 2 hours, and the large intestine needs 1 hour, then first marinate the beef brisket for 1 hour, and then enter the large intestine for 1 hour, leave a little water level to prevent overflowing, turn to low heat after the fire boils, turn off the heat after the marinade is completed, don't take it out first, soak it in the pot for half an hour, so that the marinade will be more juicy.

4. For ingredients that need to be cold brine, first boil the brine for sterilization, and then turn off the heat for a period of time to add the ingredients.

5. Each time a large amount of lo-mei is marinated, an appropriate amount of marinade is added.

The production of brine is actually relatively simple, and the mind lies in the maintenance:

Use a good pot and good condiments.

Whenever the brine is finished once, all the marinade is taken out and the marinade is discarded.

The brine can be stored at room temperature for 1 day, and if it needs to be stored for a short time, such as three or four days, it can be put in a refrigerator.

The brine has been used for a long time more than 15 times.

The key lies in the processing of spices, the raw materials of the soup and the role of heat!

You can take the chicken breast puree and add it to the boiling brine to absorb some impurities, but it should not be frequent.

First of all, the new brine needs to be boiled into some old soup, and the old soup does not need to be complicated, and the simpler the food, the better.

Calculated by 20 catties (single catty) of boiled old soup in a pot:

Star anise: 20 grams, cinnamon bark 15 grams, grass fruit 10 grams, kaempfera 10 grams, cloves 2 grams, cumin 20 grams, angelica dahurica 10 grams, white buckle 15 grams, grass cole 15 grams, tangerine peel 15 grams, licorice 10 grams, fragrant fruit 20 grams, sand kernels 10 grams, bay leaves 10 grams, ginger 10 grams, plus dried shiitake mushrooms 20 grams, Sichuan pepper 20 grams.

The first step is to make soup:

Prepare 5 catties of pork leg bones and half a hen, and blanch them first. Then add 30 catties of water to the brine pot (about 20 catties after boiling), put in the blanched pork leg bones and hens, then put in ginger, cooking wine, boil over high heat, skim off the foam and turn to low heat to boil for 4-5 hours, after boiling, use a strainer to filter out all the bones and meat residues, and the rest of the old soup is set aside.

Step 2: Stir-fry the sugar. Prepare the ingredients according to the ratio of 500 grams of rock sugar, 500 grams of boiling water and 50 grams of oil, first heat the wok, add 50 grams of oil, pour in rock sugar, fry the rock sugar over medium heat and gradually turn yellow, continue to keep medium heat, until the sugar color begins to bubble and turn to low heat and keep stirring the sugar color, add the prepared boiling water when the sugar color is jujube red, and boil for 5 minutes.

The third step is to adjust the brine. According to the standard of 500 grams of spices per 50 catties of old soup. 20 catties of old soup with 200 grams of spices, 100 grams of ginger, 400 grams of salt, 50 grams of chicken essence, 30 grams of rock sugar, 10 grams of Sichuan pepper, 5 grams of chili pepper, an appropriate amount of sugar color (added in batches according to the color of the need) together with the old soup to boil for 30 minutes, that is, the original brine.

Step 4, braised pork. According to the above proportions of the brine, you can directly marinate the meat, but because the new brine lacks fragrance and brine oil, so the first time the marinated meat can be appropriately put more fragrant and umami ingredients such as pork, chicken, pig trotters, chicken feet, pig skin, etc.

At this point, a pot of new brine is made, under normal circumstances, the first pot of new brine brine out of the dish has a slight spice taste, this is normal, after all, it is a new brine, there is nothing in it except spices, the brine lacks a compound mellow aroma, after the meat has been marinated three times, the fragrance of the brine is very normal and mellow.