How to add soup to the old brine for the second time

1. Add half of the ingredients except the main ingredients to the old brine soup every time you use it, which is normal under normal circumstances, but you need to taste the marinade before use, which flavor can be properly replenished, and you should also pay attention to adding water every time you use it, and the water must reach the normal amount a little more. After each use, remove the green onion and ginger inside.

2. After the marinade is prepared, it should be kept clean frequently, such as degreasing, filtering, cooking and cooling, etc.; When storing, do not shake the container, let alone add cold water.

3. After cooking food and changing spices for many times, the marinade has more and more soluble proteins and flavor components, so as to become an old marinade with a strong taste. In order to preserve the quality of the old marinade and maintain the mellow flavor of the soup, the solid substances in it should be filtered out with a strainer after each marinade, and then boiled once to cool and stored in the freezer compartment of the refrigerator for storage.

Extended Materials. Although the content is changing, the genes are not changing. This is the secret of keeping the hundred-year-old soup, "three constants":

The flavor formula remains unchanged;

The varieties of boiled varieties remain unchanged;

Operating procedures remain unchanged. Otherwise, it can't be called old soup.

The container of the braised soup should be clean, and the taste of a pot of braised soup should be weakened after the continuous soaking of food, and the original ingredients must be rematched;

After the marinade is prepared, it should be kept clean frequently, such as degreasing, filtering, cooking and cooling, etc.;

When storing, do not shake the container, let alone add cold water.

Storage of old marinade: *****=

In fact, the older the marinade, the more fragrant it is, because the marinade has been cooked many times and the spices have been changed, and there are more and more soluble proteins and flavor components in it, so that it becomes an old marinade with a strong taste. In order to preserve the quality of the old marinade and maintain the mellow flavor of the soup, after each marinade, the solid matter in it should be filtered out with a strainer, and then boiled once to cool and stored in the freezer compartment of the refrigerator for storage.

The second time, I have to put the seasoning. The second time you use it, according to the number of marinated goods, you should add basic seasonings, salt, chicken essence, monosodium glutamate, light soy sauce, rock sugar, ginger, green onion and white pieces, and cooking wine to stir the ingredients at the bottom of the pot and not paste the bottom. Some animal oil should be kept as little as possible, and the Chinese herbal medicine packet should be set up, and the storage should not be placed in the soup to continue heating.

If you do this, you'll be fine. The storage of old soup should be carefully paid attention to in order to preserve it well, and the older it is, the more fragrant it is.

Precautions and key points for brine:

Star anise is often paired with cinnamon, angelica, ginger, nutmeg, and cumin. Star anise can not only increase the flavor, but also remove the smell and increase the appetite. Its usage needs to add about 30-40 grams per 50 catties of brine.

Because star anise is used in Chinese food in large quantities, there are a lot of fakes, the real star anise is eight petals, and the other numbers are fake, not only do the fake ones have no fragrance, but some are also toxic, pay attention to identification when buying.

Commonly known as cumin. Like star anise, it is one of the ingredients used in traditional Chinese five-spice powder. In the formula, cumin is also a versatile spice, often complementary to star anise, its aroma is particularly long-lasting, the use of beef in sauce is very large, commonly used in the Jun material position, there is a fresh aroma.

The amount of brine per 50 kg is about 20-50 grams. Cloves are known as the fragrance of the bones in the brine.

The above content reference: Encyclopedia - Brine.

<> method of adding water to the old brine for the second time: prepare a certain amount of original brine, add it while marinating, and the marinated raw materials can maintain its five-flavor and mellow and delicious. Or make the soup in advance, add it to the original marinade before marinating, and marinate the raw materials later.

Since the soup contains a lot of protein, it can make the umami of the marinated raw materials rich, remember to add cold water when marinating the raw materials, which will weaken the aroma, umami and salty taste.

When the old braised soup is braised again, you still need to add ingredients. Before we prepare the braised pork, we should first take out the old braised meat, and then add some soy sauce, garlic and ginger, spices, rock sugar and an appropriate amount of water, so that the taste of the braised soup will be richer and more delicious after cooking the food many times.

Do you need to add seasonings to marinate the old braised soup?

Many people will try to braised meat at home by themselves, because many people who buy braised meat outside are worried that the merchant will add some preservatives and so on to it, and eating too much will be harmful to the body, and the marinade made by themselves will be healthier and safer in terms of materials and meat.

The braised soup we make can generally be stored for a period of time when it is used for the first time, and after many times of cooking food and changing spices, it will gradually become a strong old marinade, so that the flavor is better, but generally speaking, even if the old marinade is used, we also have to add seasoning when marinating.

When using the old marinade, we have to take it out and then add some soy sauce, ginger and garlic, spices, rock sugar and an appropriate amount of water, pay attention to the spice recipe, boiled varieties and operating procedures can not be changed every time in the marinade, otherwise it can not be called old marinade, and the taste will deteriorate.

Yes, you need to put star anise, Sichuan pepper, dried chili, bay leaves, fennel, bones of various animals, etc.

When making the stock, you don't need to put spices, just add a little salt, and the soup will be thicker.

It is necessary to add spices, so that the stock will become more flavorful and the texture will be more good.

The amount of seasoning added before each marinade is less than half of the soup used for the first time. In the marinating process, the marinade should not be too bad, otherwise the marinade will be too loose and difficult to change. The amount of water added before each brine should be determined according to the amount of the original soup, but the total amount should be slightly more than the normal amount.

Do not marinate too many ingredients each time, so as not to weaken the deliciousness of the final marinade. If you need to marinate soy products, mutton and other foods that are prone to sour taste and smell, you can take out some soup separately to marinate it, so as not to spoil a pot of soup.

After marinating, the longer the time to marinate in the marinated soup, the stronger the taste, and the long-term soaking will make the meat rotten and affect the taste. After the lo-mei is taken out, if it is not eaten in a short time, it can be lightly coated with a layer of sesame oil to avoid water loss.

Ingredients: Five spices: star anise, grass fruit, cinnamon, cumin, tangerine peel, bay leaves, pepper, cardamom 10 grams each, spices:

2 green onions (cut into sections), 1 small piece of ginger (sliced), 4 cloves of garlic (peeled and flattened), 2 tablespoons of cooking wine (sorghum wine is best), 200ml of dark soy sauce, 30 grams of rock sugar, 1 tablespoon of salt, 15 cups of stock (can be replaced with water, but 1 tablespoon of chicken essence should be added to taste), 3 tablespoons of oil, ingredients for braised beef: 2 beef tendons, 2 green onions, 1 small piece of ginger, appropriate amount of cooking wine, 1 pot of braised soup.

Method 1Preparation of braised soup: 1Wash the five spices with water, put them in a cloth bag, tie the bag tightly, and set aside;

Put oil in a pot, heat it, fry the chives, ginger slices, garlic cloves, pour cooking wine, add dark soy sauce, rock sugar, salt, and broth to boil;

Put the five-spice braised bun in, simmer for about 20-30 minutes, so that the aroma of the braised bun dissolves into the soup, and remove the chives, ginger slices, and garlic cloves.

4.Preparation of braised beef:1Boil the beef tendon in water for 10 minutes, remove the blood, and then rinse off the foam;

Put the beef tendon into the pot, add boiling water to cover the beef tendon, add green onions, ginger, cooking wine and cook for 20 minutes until cooked;

Take out the beef tendon and put it in the braised soup, after boiling, simmer for about 20-30 minutes, turn off the heat and soak until the soup is slightly cool, remove and slice.

Answer、Make the braised soup first。 An old hen is about 2000 grams, 1000 grams of pig bones are chopped in the middle, the chicken and the big bones are put into the pot, add the water that has not been blanched for 10 minutes, take out the water and wash it again, and discard the blanched water.

2. Prepare auxiliary materials. Spices: 10 grams of sand kernels, 50 grams of ingredients, 10 grams of aster, 10 grams of nutmeg, 20 grams of cinnamon, 10 grams of dried ginger, 3 grams of cloves, 50 grams of Sichuan pepper, 15 grams of cumin, 10 grams of wood, 20 grams of angelica, 20 grams of Sannai, 20 grams of ginger, etc.

50 grams of green onions, 15 grams of ginger, an appropriate amount of sugar-colored soybean paste, and 100 grams of salt.

The above can be marinated 5000 grams of braised vegetables, poured out after marinating, the second marinade, to be consistent with the first marinade, need to add spices, sugar, salt, green onion and ginger and other 50% of the amount, the third marinade also add another 50% of the amount, the first material can be taken and discarded.

Generally, there is no need to add seasonings, because the flavor has been adjusted when making the braised soup, and now as long as you add appropriate boiling water to dilute the braised soup slightly, you can continue to use it again

When the braised soup is not in use, it should be filtered with a fine mesh after its impurities, boiled and sterilized and then frozen, and the next time it is used, it should be taken out and directly added to the seasoning, salt and other seasonings can be used again.

Put the boiled oil, put the chili pepper, put the spices, put the peppercorns, if the salt is not enough, just add it!

The easiest way is to go to the grocery store to buy, they are usually very professional. Fennel seeds, Sichuan pepper, star anise, grass fruit, sugar, orange peel, etc.

After four or five times, it is more appropriate to add the first amount of 1 3, of course, it also depends on how much you brine it, depending on the situation.

Don't add water, the more you boil, the less you boil, and the rest will be the essence. Fabulous.

Go to the supermarket to buy stock halogen, such as: home-cooked marinade, etc. In addition, you can also make your own ingredients:

Generally, Haitian straw mushroom dark soy sauce, rice wine, brown sugar, honey, cinnamon, nutmeg, cloves, tangerine peel are used. Such as the following dishes: Seasoning:

Half a bowl of Haitian straw mushroom soy sauce, a bowl of rice wine, a tablespoon of brown sugar, a spoonful of honey, a small slice of cinnamon, a grain of nutmeg, 15 cloves, and a handful of tangerine peel.

Among them, the first 3 seasonings must be put in, and the later spices will be better, and it doesn't matter much if you don't put them.

Supermarkets sell ready-to-use bottled brine juices, with a variety of different flavors and ingredients.

Remove the stale ingredients, add seasoning again, and adjust after salting.

The main thing is salt and the elements that are consumed.

It seems that this can't be saved for too long hungry.

It should be added according to your preference.