The brine production process of braised vegetables, the brine production method

Brine production method.

1. Ingredients: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon, a total of 3 4 cups. Method:

Brine, sand ginger powder and cloth bag. Add eight cups of water to boil, simmer for one hour and a half to two hours 2, ingredients: star anise (two grains), cumin, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), grass fruit (one), tangerine peel (1 4) Method:

Carry the brine in a cloth bag, add 12 cups of water and boil for 30 minutes. 3. Ingredients: pork, pork bones, add old mold tempeh, cinnamon, tangerine peel, licorice, cumin, star anise, monk fruit.

Method: Add water and boil for one hour. 4. Materials:

50 grams of soy sauce essence, star anise, cinnamon, grass fruit, 25 grams of sand ginger, Sichuan pepper, 25 grams of cloves, 50 grams of licorice, and 500 grams of boiling water. Method: First put the soy sauce, cooking wine, rock sugar, refined salt, and monosodium glutamate in a clay pot and put it on a low fire, and cook it for about 1 hour.

Spices and herbs should be soaked in a pot frequently. Once the brine is made, it is best to use it every other day. 5. Materials:

100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, 50 grams of licorice, 500 grams of fatty meat, 1500 grams of dark soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of Shao wine Method: 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, 50 grams of licorice, put them into a "medicine bag"; Slice 500 grams of fatty meat, fry the lard and discard the residue. Take a large stainless steel pot, pour in kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, and 500 brine of fish sauce.

grams, 150 grams of rock sugar, 500 grams of refined salt, boil with a strong fire, put in lard, 250 grams of ginger, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, 250 grams of Shao wine, "medicine bag" boil for 20 minutes, it becomes brine. The longer the brine is stored, the more fragrant it is.

Brine is like curry, each teacher has its own method.

How to make brine.

First, the formula. 1 star anise 25g 2 cinnamon 15g 3 cumin 15 25g 4 licorice 10g 5 sannai 10g 6 gava 3 5g 7 Sichuan pepper 20g 8 sand kernel 10g 9 grass cardamom 5g 10 grass fruit 15g 11 cloves 5 15g 12 ginger 100g 13 green onion 150g 14 Shao wine 100g 15 rock sugar 350 500g 16 monosodium glutamate 15g 17 refined salt 350 500g 18 fresh soup 5000g 19 refined oil 50g 20 gauze bags 2.

2. Modulation. 1. Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernels, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into a loose gauze bag and tie the bag mouth tightly 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.

3. Problems that need attention:

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not make a difference. , because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 to lose umami, and the temperature of brine boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little sweet to the brine.

4. Cloves contain eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5. The green onions used to make brine should retain their roots, which can make the brine taste more fragrant. This is the experience passed on to the author by a master who has been making brine for many years.

6. The above-mentioned brine formula has a sugar color, and the color is brown-red, which is called red brine, and if the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the brine, so that it becomes a spicy marinade.

The following is an example of making a pot of kilograms of brine to introduce the production method of red and white brine.

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, 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.

Method: Place chicken bones. The bones of the pig tube (hammered) are boiled in cold water until boiled, the blood foam is removed, cleaned with water, re-added water, put the old ginger (patted), green onions (leave the root to the full length), after boiling, boil slowly over low heat, and can not use fierce fire (boiled with low heat is clear soup, and boiled with fierce fire is thick soup) Proud into braised soup for use.

How to fry the sugar: 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, when the sugar turns from white to yellow, switch to low heat, when the sugar and oil are yellow and bubbled, continue to fry from the fire (this time must be fast, otherwise it is easy to become bitter, you must master it well, you can try it a few more times first), and then put it on the fire, from yellow to dark brown.

When the bubble changes from large bubble to small bubble, add a little cold water, and then fry it over low heat until the paste taste is removed, that is, the sugar color is sugar color (the sugar color is not sweet, not bitter, and the color is golden).

Spices are broken or changed to a knife (do not make it fine, change it slightly, so as not to affect the effect) and wrap it in a spice bag and tie it in a knot. First boil it in boiling water alone for 5 minutes, remove it and put it in the marinated soup, add salt and an appropriate amount of sugar, chili pepper, and cook it over medium-low heat to make it fragrant. The first embryo red brine (white brine does not put pepper and sugar color, and the other spices are the same).

Brine ingredients: 3 star anise (large ingredients), 1 teaspoon (5ml) cumin, 1 teaspoon (5ml) of Sichuan pepper, 3 slices of licorice, 1 piece of cinnamon, 1 grass fruit, 1 meat coar, 1 piece of tangerine peel, 1 tablespoon of light soy sauce (15ml), 1 teaspoon (5ml) of dark soy sauce, appropriate amount of salt, appropriate amount of rock sugar

Brine method: 1. Put all spices in gauze or disposable medicine packets, or material boxes.

2. Put enough water in the pot (enough to cover the food to be marinated), add all the ingredients, and bring to a boil.

3. Turn to low heat and cook for about 40 minutes, it is better to leave it overnight, and the taste is stronger.

4. Remove the spice residue and use. The brine can be used repeatedly, the older it is, the more fragrant it is, and the flavor is constantly added according to the situation, and when it is not used for a long time, it can be filtered and stored in the refrigerator or freezer.

Different places have different practices, and different masters have different practices.

Classification of brine:

1. Brines are divided into two categories: red brine and white brine. Its flavor type is basically the same, it is a compound flavor type, the taste is salty and fresh, and it is strong.

The five spices of Yu (the flavors and spices used are basically the same).

Red breight, sweetened and broiled foods are golden yellow (coffee-colored, such as braised beef, golden yellow, such as braised fat sausages, etc.).

White marinated, unsweetened colored marinated food is colorless or natural color (white marinated chicken, white marinated tripe, pork belly, etc.).

Characteristics of marinade: whether it is white or red marinade, it basically belongs to the category of boiling, and because the marinade is slightly longer than cooking, it belongs to separate cooking.

It is found in Sichuan cuisine, so braised vegetables are a method of cooking Sichuan cuisine. It is one of the most widely used cold dishes in Sichuan.

Method. The seasoning is made into brine with a variety of spices, and the raw materials are roughly processed into marinated vegetables, which are suitable for, meat, poultry and game.

Aquatic products, vegetables, soy products and other raw materials, Sichuan-style braised vegetables are made into Sichuan-style hot dishes and cold dishes after red and white marinated food, which is suitable for families, restaurants, and restaurants.

The production process and precautions of red and white halogen.

One. The production process of red and white halogen.

1) Seasonings and spices for brine.

Make a pot of standard 12,5 kg of brine.

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, grass.

50 grams of fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of reed, 30 grams of thyme, 40 grams of lemongrass, 50 grams of grass, dry.

50 grams of chili pepper.

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

To make brine, first use the pork bones, ham bones, and chicken bones to boil a pot of broth over low heat for 12 hours, and then put the brine into the broth to make brine. In this way, the braised vegetables are rich and long-lasting.

Ingredients: pork skin, star anise, cinnamon, bay leaves, Sichuan pepper, ginger, green onions, Shao wine, refined salt, vegetable oil.

Preparation of the base brine:

1. Rinse the spices slightly over the water and put them into the bag. After the pork rind is washed, boil the water for three minutes and wash well.

2. Take a deep pot, put in water, pork skin, ginger pat broken, green onions, peeled garlic into the water, add seasoning, put in spice packets, **boil.

3. Turn to low heat and cook for 40 minutes until the spices are flavorful, the seasonings are dissolved and fused, and the marinade is integrated.

4. When the marinade is preserved, the slag should be filtered out, boiled and cooled thoroughly, and then put in a clean container and refrigerated for storage. If it has not been moved for a long time, it should be re-halogenated regularly to ensure that the brine is intact.

Preservation of brine:

1. Before the brine is preserved, it needs to be boiled to remove the oil slick on the surface, then the foam is cleaned, and the brine is filtered and precipitated with gauze to keep the brine clean;

2. Only a thin layer of oil is left on the surface of the brine, and the brine is easy to deteriorate if there is too much oil;

3. After the brine is naturally cooled, put it in a clean, water-free and oil-free cleaning vessel for preservation. Iron and wood should not be used to preserve the brine, the iron is easy to rust, and the wood has a peculiar smell;

4. If it is stored for a short time, you can choose to close and refrigerate, but you need to boil it frequently to prevent deterioration; If it is not used for a long time, it needs to be frozen and sealed.

The simplest home recipe: soy sauce + a small amount of sugar + ginger + garlic.

1. Soup: liters of chicken or bone broth.

2. Stir-fry sugar: 100 grams of rock sugar or white sugar: put a small amount of salad oil in a wok and fry rock sugar over low heat, and when the sugar melts, the color turns dark red and turns white, pour it into the brine. The meat marinated in this method is red and bright, and the taste is excellent.

3. Ingredients: 15 grams of star anise, 15 grams of fennel, 20 grams of cinnamon, 15 grams of grass fruit, 15 grams of Sichuan pepper, 10 grams of mountain naphthalene, 10 grams of licorice, 5 grams of bay leaves, 5 grams of cloves, the first 5 things are necessary, and the last 4 kinds are as much as they are. 100 grams of refined salt, 30 grams of monosodium glutamate, 30 grams of ginger.

After marinating three times, all ingredients are added by one-third.

Go buy a pack of 13 incense and you're good to go.