Where are halogen recipes dispensed in pharmacies, or in grocery stores?

Buy at a Chinese medicine store. Marinade is a seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spices used to make brine. The marinade has a strong aromatic flavor, which can remove the fishy smell of food raw materials and increase the flavor of food.

Put the marinade in a brine pot and add water to boil to make brine, and different marinade formulas can be made into brine with different flavors. There are hundreds of spices with marinade on the market, the more common ones are star anise, cinnamon, pepper, jataman, cumin, white cole, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, tangerine peel, pepper, purple cloud, haco, earth dragon, monk fruit, red coward, jade fruit, coriander seeds, angelica, thyme, pai grass, spirit grass, cinnamon branch, patchouli, agarwood, angelica, citrus aurantium, cumin, licorice, flesh fruit, sannai, comfrey, ginkgo and so on. The spicy duck neck marinade is prepared with 28 kinds of spices.

Remember.

Halogen can be purchased in Chinese medicine stores or grocery stores, and the specific channel to choose to buy can be decided according to your own needs.

1.In terms of ingredient list: The ingredients needed usually include star anise, cinnamon, bay leaves, grass fruit, tangerine peel, yellow gardenia, southern ginger, white cardamom, cumin, white pepper, lemongrass, dried chili, Sichuan pepper, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine.

2.In terms of production steps: First, wrap the required spices in clean gauze and tie them tightly.

Then, wash the stainless steel pot and put it on the fire, add the clear soup, and add refined salt, soy sauce, cooking wine, ginger, shallots, etc., after the brine is boiled, beat off the foam, add monosodium glutamate, and boil over high heat. Finally, put the marinade into the marinated ingredients, boil it over low heat, and cool it before serving.

To make braised vegetables, the more commonly used are star anise, cinnamon, pepper, sweet pine, cumin, white coar, meat coar, sand kernel, bay leaf, male cloves, female cloves, sand ginger, southern ginger, citronella, licorice, grass fruit, etc. You can buy thirteen incense directly without purchasing it separately.

The marinade used to make braised vegetables is usually available in the market. If you want to buy thirteen incense directly, you can buy it in the supermarket. There are hundreds of spices with marinades on the market, and you can choose them according to your needs.

Upstairs said yes, there are a lot of traditional Chinese medicines in the marinade formula, and these pharmacies want to sell them.

Personally, I recommend going directly to the supermarket to buy, Liao pork ribs concentrated marinade is very good, green food, no residue, simple to use, economical.

How to use: 1.After tearing open the inner bag of Liao pork ribs concentrated marinade, it is directly put into a kilogram of water and heated and diluted into a liquid.

2.Add food kilograms, and the size of the food should be completely submerged in the brine.

3.After cooking over low heat, try the marinade to be salty and fresh, and serve on a plate, drizzling a little marinade for better taste.

Scope of use. 1.Marinating of livestock, poultry, soy products, eggs.

2.The longer the marinade is used, the more fragrant it tastes.

3.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

If the landlord wants to make it himself, there are more materials, the common ones are: star anise 25 grams, cinnamon 15 grams, cumin 15 25 grams, licorice 10 grams, sannai 10 grams, sweet woad 3 5 grams, Sichuan pepper 20 grams, sand kernels 10 grams, grass cardamom 5 grams, grass fruit 15 grams, cloves, 15 grams, ginger 100 grams, green onions 150 grams, cooking wine 100 grams, rock sugar 350 500 grams, monosodium glutamate 15 grams, refined salt 350 500 grams, fresh soup 5000 grams, refined oil 50 grams, gauze bags 2.

Basically, that's all, modulation: 1. Divide star anise, cinnamon, cumin, licorice, sannai, gana, 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.

The supermarket has a special place to buy marinades. Buy a packet of boiling water directly, pour it in, and you're done.

Some Chinese medicine stores can buy it. It is also possible to buy already packaged.

Ingredients: 3 grams of bay leaves, 2 grass fruits, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, marinade ingredients: 1 tablespoon salt, 20 grams of coriander stalks, 3 green onions, 20 grams of ginger, water, light soy sauce, cooking wine, 120 grams of fine sugar.

Method 1Put all the medicinal materials into a cotton brine bag, and then tighten it with cotton thread, that is, the white brine brine bag.

2.Take a soup pot, pat the green onion and ginger loose and put it in the pot, add water and boil over medium heat until the water boils.

3.Put the light soy sauce and cooking wine into the pot of recipe 2 and boil together, then add the sugar, coriander stalks, salt and white brine brine buns, turn to low heat and boil for about 5 minutes until the fragrance comes out.

Ingredients: 3 grams, 2 grass fruits, 10 grams of star anise, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 1 4 pieces of monk fruit, marinade ingredients: 120 grams, 20 grams of coarse chili powder, 3 green onions, 20 grams of ginger, water, soy sauce, cooking wine.

Method 1Put all the herbs into a cotton brine bag, and then use cotton thread to trap it, which is a spicy brine brine bag.

2.Take a soup pot, pat the green onion and ginger loose and put it in the pot, add water and boil over medium heat until the water boils.

3.Put the soy sauce and cooking wine into the pot of recipe 2 and boil together, then add fine sugar, coarse chili powder and spicy brine and boil for about 5 minutes until the fragrance comes out.

Ingredients: eggs, marinade: appropriate amount of licorice, appropriate amount of star anise, appropriate amount of grass fruit, appropriate amount of cinnamon, 110 grams of tangerine peel, 110 grams of cumin, 110 grams of vanilla, 110 grams of Sichuan pepper, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, 375 grams of salt, 300 grams of rock sugar, 3000 grams of water.

Method 1Brine method: Put all the brine into a gauze bag.

2.Put 3 kg of water in the pot, add all the marinades and seasonings, bring to a boil, turn off the low heat and cook for about 40 minutes.

3.Remove the gauze bag and use the halogen residue. The brine can be used repeatedly, and the older it gets, the more fragrant it becomes.

4.Preparation of boiled eggs: Prepare eggs. "How much to cook is up to you".

5.Put water in a pot, put the washed eggs in the water, cover and cook for a few minutes, remove and soak in cold water for a while.

6.Wait until the eggs are cold and peel off the shells.

7.Put the eggs into the brine and boil, turn off the heat and let the eggs continue to soak in the brine, and then take out the braised eggs after the brine is cool, the longer the eggs are soaked, the more flavorful they are. You can also wait for the eggs to soak in it overnight!

The tip should be seasoned according to the actual taste of the lo-mei, add what is less flavor, mix it into the flavor of the original marinade, filter it and put it in the refrigerator or freezer for preservation.

This is the first time I've made lo-mei, and I feel like the eggs are a bit old! I like to eat tender! But it still tastes good!

Last year, when I was at home, I went to the supermarket to buy the marinade wrapped in marinated fat sausages to eat, the marinade is not good, I used to see my gg "learn to cook" to do, but I didn't do it myself, so I don't know anything about the marinade!

Now that I've read some food books and seen a lot of JMs making lo-mei on the Internet, I'm slowly learning more! I made my own brine, which will be convenient when I want to eat marinated food in the future!

When we taste a delicacy, we usually use color, aroma, taste, and shape as the criteria for judging, and this criterion is also suitable for braised dishes, and we pay more attention to these elements than other cuisines. Therefore, when we make braised vegetables, we must take into account these elements, and among them, the influence of the marinade formula on it is not particularly prominent. Maybe many people, especially novices in braised vegetables, will think that as long as there is a good recipe for braised vegetables, they will be able to make delicious braised vegetables, but in fact, this is a misunderstanding.

You can do an experiment, just buy a packet of marinade and boil it in water for half an hour, you can taste this marinade water to know, the bitterness exudes a strong taste of traditional Chinese medicine, and it has nothing to do with deliciousness. That's why I say that the recipe is not the only factor that determines whether the pickled vegetables are delicious or not. The factors that determine whether the braised vegetables are delicious or not, in addition to the formula, there are many factors, the role of the formula is to add flavor to the braised vegetables, as long as the ratio of various spices is moderate, this effect can be better reflected, otherwise, even if you are given a so-called ancestral secret recipe, you will not be able to make delicious braised vegetables.

Now, let's take a fresh look at the whole process of braised vegetables, and you will find that sometimes even a few simple spices can make a delicious braised dish.

First of all, we have to figure out what conditions are required to make braised vegetables, 1: good raw materials, 2: braised vegetable utensils, 3:

Stove (fire source: brine, 5: spices, 6:

Color, 7: taste, see this, many people may say, who doesn't know these, but, it is these seemingly simple things, most people are not really doing a good job, in fact, the details are hidden in these inconspicuous links.

30 grams of star anise, 25 grams of cumin, 20 grams of cinnamon, 20 grams of bay leaves, 10 grams of cloves, 30 grams of red pepper, 30 grams of grass, 20 grams of thyme, 18 grams of Kaempfera, 18 grams of angelica, 15 grams of grass fruit, 20 grams of grass coarson, 20 grams of tangerine peel.

There must be a recipe. It's not just a matter of getting a few spices.

Recommend you an authentic place to learn the best techniques with the least amount of money.

It is better and more comprehensive to study in professional training institutions.