Cold dish stewed soup, brine soup can be used for what dish

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How to make the first pot of brine? It is a headache for many marinade friends, and today I will share how to make a new pot of brine and the details and tips that need to be paid attention to.

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.

In addition to meat, you can also marinate lotus root slices, bean skin, potatoes and so on. Therefore, don't pour out the brine after marinating, store it properly in **, use it in the future, and the longer the brine, the more fragrant it is.

Cold dish brine method:

1. Chop the pork stick bone into small pieces and clean it.

2. Put the pork stick bones into a pot of cold water and bring to a boil over high heat, continue to boil for 5 minutes, skim off the foam.

3. Scoop up the pork stick bones and clean them with hot water.

4. Put the pork stick bones into a deep pot, add hot water, boil over high heat, then simmer for an hour and a half on low heat, remove the stick bones, skim off the oil slick, and leave the fresh soup for later use.

5. Heat the pan with cold oil, add sugar, and stir-fry slowly over low heat until the small foam in the syrup becomes a large foam, and the color is dark red.

6. Pour the syrup into boiling water and stir well to form a sugar color, and set aside.

7. Put star anise, cinnamon, bay leaves, cumin, licorice, pepper, grass fruit, cloves, sand kernels, grass cardamom and other spices into a gauze bag and tie the bag tightly.

8. Wash and pat the old ginger, and wash the green onions and fibrous roots.

9. Take an appropriate amount of fresh soup, put in green onion and ginger, add refined salt, a little monosodium glutamate and sugar color, put in the spice bag, add Shao wine to the hall, turn to low heat and boil slowly for half an hour after boiling, until the fragrance is overflowing, it becomes fresh brine.

Ingredients: chicken feet, chicken wing tips, kelp knots, dried seeds, eggs, star anise, bay leaves, dried chilies, Sichuan peppercorns, cinnamon, fennel, cloves, light soy sauce, dark soy sauce, salt and rock sugar.

1.Prepare the dish to be marinated first. This time, the marinated chicken feet, chicken wing tips, kelp knots, dried seeds, and eggs. Wash the chicken feet, cut the nails, put them in a pot, blanch them in boiling water to remove the blood, and then scoop them up and put them in cold water for later use. Rinse off other ingredients.

2.Prepare the dressing.

3.Seasonings are divided into packets and sauces. The sauce package refers to the star anise, bay leaves, dried chilies, Sichuan pepper, cinnamon, fennel and cloves, and the sauce is light soy sauce, dark soy sauce, salt and rock sugar in the sauce bowl.

4.Put water in the pot and put the packet in the water. If there is gauze or stainless steel material bag, it is more convenient, I searched for a long time at night and did not find it, and there was no material bag tied to eat at home.

5.Put the ginger, garlic and green onion in a saucepan, pour in the sauce and bring the water to a boil over high heat.

6.After boiling, add the ingredients to be marinated.

7.After all is done, turn on the high heat to boil the water again, after boiling, turn to the guy, simmer slowly, and simmer for more than half an hour. To see the marinated food, different foods cook for different times are different, be sure to turn off the heat after all are cooked, turn off the fire without opening the lid, and continue to put it for more than an hour, which will add more flavor and taste.

8.The marinated vegetables can be eaten first and scooped up. Remember not to pour the brine.

Turn on the fire again, bring the brine to a boil, filter out impurities after boiling, put it in the refrigerator after cooling, and continue to add the brine next time. There are not so many additives in the dishes that I marinate at home, and they are healthy to eat, and they are simple and convenient to make.

1. 500 grams of pork belly, 300 grams of chicken gizzard, 300 grams of beef, 4-5 star anise, 15 grams of cinnamon, 5-6 bay leaves, 30 Sichuan peppercorns, 5-6 dried hawthorn slices, 15 grams of dried orange peel, 1 3 bottles of soy sauce, 50ml of light soy sauce.

2. Brother Yichang uses a pressure cooker to fill half of the water, put all the auxiliary materials in, add a bowl of braised soy sauce, and boil a small cup of light soy sauce to complete the production of braised soup. If you are looking for taste, you can go to another house or a braised vegetable stall and ask for a bowl of old soup to add.

3. Then prepare the main ingredients of the marinated vegetables, and clean the chicken gizzard and pork belly and other ingredients with water.

4. Then wait for the braised soup to cool down completely, put the main ingredients into the pot, cover the pot, slowly boil for about 15 minutes with medium-low heat, turn off the heat, and remove the lid to cool down.

5. When the temperature in the pressure cooker drops to 0 degrees again, add half a spoon of salt, close the lid, and cook over medium heat for about 15 minutes.

6. Complete the above 2 steps to complete the production of braised vegetables, and eat as much as you eat at each meal. If you can't finish eating, you can put it in the pot and store it in a cool place for 3-5 days. If you eat it quickly, you can reuse the braised soup to re-marinate the vegetables, and the taste will be better.

Ingredients: 250g pork heart, 250g pork tongue

Excipients: 100g oil, 5g salt, 10g of ingredients, 5g of dried chili pepper, 5g of ginger, sugar, dark soy sauce, chicken essence, monosodium glutamate 3g

1. Add salt to the purchased pig heart and pig tongue and soak them in water for half an hour to remove the fishy effect, wash them and set aside.

2. Put it in boiling water and remove the blood water, and hang it on the pig's tongue with a knife on a layer of white skin.

3. Prepared condiments.

4. Put the vegetable oil in the pot, put the white sugar when the oil is six mature, and then the spatula should keep stir-frying.

5. Shovel until the sugar is all melted, and add water to the golden yellow bubbles, which mainly increases the color of the brine.

6. After the water is boiled, put in the prepared condiments, dark soy sauce, salt, and chicken essence in the pot and cook for 10 minutes, and then put the pork tongue and heart (because there is no old brine, the pork tongue and heart are marinated for 25 minutes, and the marinade is afraid that the marinade will not taste, so it is necessary to boil the condiments for about 10 minutes first).

7. Boil the condiments until the water boils, turn to low heat and boil for 20 minutes.

8. It's out of the pot.

9. Cut it and put it on a plate, pour the condiments of the cold dishes on top and stir on the table.