1. Smoked brine
Flavor type Salty and fresh
Ingredients A star anise, cinnamon 30 grams each, peppercorns, white peppercorns 20 grams each, nutmeg, lemongrass, cumin, grass and fruit 15 grams each, coriander seeds, white root, galangal, fragrant leaves 10 grams each, dried pepper 25 grams, male cloves 8 grams, dried lotus leaves (shredded) 50 grams. B 150 grams of ginger, 200 grams of green onion, 100 grams of garlic cloves and carrots, 50 grams of coriander root. C white soy sauce 250 g, cooking wine 200 g, soy sauce king 300 g, salt 600 g, chicken essence 100 g, sugar 150 g.
make
1. Material A is rinsed with running water to remove impurities and wrapped in clean gauze; material B is washed and another package is wrapped.
2. Take a stainless steel bucket, inject 25 kg of water into the heat and boil, put in the A material package, B material package, adjust into the C medium heat and simmer for 30 minutes.
Features Color goose yellow, aromatic flavor mellow.
Application Suitable for brine pigeons, chicken heads, chicken necks, wings, legs, feet, pig heads, steaks, offal, hares.
2. Secret brine
Flavor type Salty and fresh, spicy and slightly sweet.
Ingredients Star anise, cinnamon 10 grams, Shan Nai 12 grams, Sichuan peppercorns 30 grams, cloves 5 grams, fragrant leaves 15 grams, sand kernels 5 grams, grass cardamom, grass fruit, cumin 8 grams each, galangal 12 grams, white peppercorn grains 40 grams, tangerine peel 15 grams, luo han guo 2, Pixian watercress, rice dumpling pepper 200 grams each, curry powder 30 grams, Thai fish sauce 80 grams, Shaoxing yellow wine 200 grams, chives, onions, ginger, garlic seeds, dried wild peppers, sweet glutinous rice wine juice 150 grams each, celery 100 grams, red yeast rice, 50 grams of refined salt, 350 grams of soy sauce, 150 grams of oyster sauce, 1 packet of Yongchuan tempeh, 100 grams of rock sugar and monosodium glutamate, 25 kilograms of fresh soup, 200 grams of lard, 450 grams of peanut oil.
1, the star anise, cinnamon, shannae, cloves, grass fruits, fragrant leaves, sand kernels, grass cardamom, cumin, ginger, tangerine peel, monk fruit with a crushing machine into pepper-sized crushed granules, and then with Sichuan peppercorns, white peppercorns with gauze tightly tied, soaked in cold water for 20 minutes, water control.
2: Cut the dried wild pepper into sections, wash and chop the chives, onions, ginger, garlic seeds and celery;
3: Add 600 grams of rock sugar and water to simmer over low heat until the soup is blistered to make sugar color and set aside.
4: Put lard in the net pot, cook until it is 70% hot, stir-fry the spices over low heat, stir-fry the pepper segments and Yongchuan tempeh for 2 minutes, and then put in the Pixian watercress, rice dumplings, red yeast rice noodles, curry powder and stir-fry for 5 minutes until the oil is red and fragrant, put it in the basin and put it cold, and pack it tightly with a spice bag.
5: Put peanut oil in the net pot, burn until 70% hot, after treatment, chives, onions, ginger, garlic seeds, celery and stir-fry for 5 minutes until fragrant, put into the basin and let cool, use a spice bag to tie tightly.
6, in the stainless steel deep pot pour fresh soup, mix in the two kinds of stir-fried spices of the remaining juice, raw soy sauce, oyster sauce, fish sauce, sugar color, sweet glutinous rice wine juice, Shaoxing rice wine, monosodium glutamate, fine salt stir well, and then in the bottom of the pot pad into the bamboo mat, put into two spice bags, put on the high heat and then use low heat for 1 hour.
The essential
1. Break the spices to make the aroma fully dissolved in the soup.
2. Soak the spices in water for a period of time, which can not only remove the unpleasant taste of Chinese medicine, but also prevent easy to burn when stir-frying.
3, when frying spices, the fire should not be too large, otherwise it is easy to fry the spices.
4. After the spices are fried in oil, their aroma can be more intense, because the fragrance of the spices is easier to dissolve in the fat.
5, in this party, Yongchuan tempeh is used instead of old soy sauce, one can make the halogen product have a soy sauce fragrance, and can prevent the color of the old soy sauce from being too dark to make the color of the halogen products black.
6, this side of the spicy spices are heavy, so it is mainly to adapt to the taste of locals. If the taste is light, reduce the amount of dried wild pepper and rice chili pepper in moderation.
Features Bright red color.
3. Chef Du brine
raw material:
A． Pork stick bones, beef stick bones, chicken bones, and old chickens are 5 kg each, chicken feet are 3 kg, dried scallops are 1 kg, Jinhua ham is 3.5 kg, earth fish (i.e., dried flounder) is 1.5 kg, and water is 50 kg.
B． 500 grams of salt, 250 grams of monosodium glutamate and chicken powder, 750 grams of rock sugar, 100 grams of Beijing Erguotou, 500 grams of fish sauce, 200 grams of flower carving wine, 100 grams of rose wine, 100 grams of Haitian old soy sauce, 100 grams of Cantonese rice wine, 300 grams of peanut butter, 100 grams of shacha sauce, 300 grams of Meiji fresh soy sauce, 2500 grams of shallot oil.
C． 25 grams each of peppercorns, cinnamon, white pepper and tangerine peel, 20 grams each of white root, lemongrass, nutmeg and grass fruit, 15 grams of cumin, cloves and angelica, 50 grams of sand ginger slices, star anise, sand kernels and southern ginger, 30 grams of white cardamom, 15 grams of fragrant leaves and licorice, 3 luo han guo, 1 pair of dried clams, and 100 grams of red yeast rice.
D． 500 g shallot oil.
Production: pork stick bones, beef stick bones, chicken bones, old chicken, chicken feet are cut in half, put into boiling water for 5 minutes, take out and pour into the vat, add dried scallops, earth fish, Jinhua ham (Jinhua ham should be chopped into large pieces weighing about 100 grams in advance, add shallots, ginger on the basket and steamed for 30 minutes into the bucket), water on low heat for 10 hours after filtering the soup into a bucket, add ingredient B to slowly dissolve; wrap the C ingredient with gauze, cook it in water for 20 minutes and then fish it out, put it into the soup and boil it on high heat. Finally, add the shallot oil to seal the soup.
Features: light red color, fresh and mellow taste, not greasy.
Applications: eggs, fried tofu, kelp, various meat products (such as beef, pork belly, pig ears, pork liver, money belly, goose paw, rabbit).
4. Medicinal red brine
Raw materials: 20 kg of water, 500 g of salad oil.
A． Keel 2000 g, duck 3000 g, Jinhua ham 1000 g, pig trotter 2000 g.
B． 30 grams of lemongrass, 60 grams of star anise, 20 grams of white root and sand kernel, 25 grams of tangerine peel, cinnamon, fragrant leaves, cumin, cardamom, 10 grams of cloves, 50 grams of ginseng, 500 grams of dried scallops, 15 grams of gastrodia and angelica, and 1 pair of clams.
C． 400 grams of fish sauce, 1500 grams of rock sugar, 1 kg of rice wine, 150 grams of monosodium glutamate, 1200 grams of Lee Kum Kee brine juice, 500 grams of light soy sauce, 1000 grams of american fresh soy sauce, 500 grams of red dates, 20 grams of white pepper.
Production: 1, A material into boiling water on high heat for 5 minutes, remove the foam and fish out, put into a large bucket with water and boil on high heat for 3 hours. 2, B material with a knife crushed, put in the salad oil burned to 50% hot on medium-low heat sauté for 10 minutes until fragrant, take out the B wrapped with gauze, put into the vat, and then put the C material into the vat on medium heat and simmer for 4 hours.
Features: the color is red and bright, with a certain tonic effect.
Application: Can be used to marinate cattle, pig goods, beef, hares and so on.
5. Aromatic brine recipe
Ingredients: 5000 grams of beef bone, 5000 grams of pork bone, 2500 grams of grass chicken, 10 kinds of spices commonly used (cumin, cinnamon, fragrant leaves, white cardamom, grass cardamom, southern ginger, male cloves, female cloves, fragrant zhi, nutmeg) 10 grams each, Lee Kum Kee brine 2400 grams, soy sauce 1200 grams, meiji fresh soy sauce 1200 grams, chicken essence 1300 grams, pepper 50 grams, water 30 kg.
Production: Beef bones, pig bones, grass chicken put in boiling water for 10 minutes, take out and wash and put into a stainless steel container, add water to boil, simmer for 6 hours, add 10 spices wrapped in gauze, then add Lee Kum Kee brine, soy sauce, beautiful fresh soy sauce, chicken essence, pepper and simmer over low heat to make a fragrant brine.
Features: salty with fresh, fresh and delicious.
Application: Suitable for meat and poultry, offal, dishes.
6. Chaozhou brine
A． Haitian umami soy sauce 2500 grams, Meiji fresh soy sauce 1500 grams, rock sugar 2200 grams, slice sugar 1550 grams, Jinbei brand Thai original sauce fish sauce 750 grams, Shuanghe brand rose dew wine 480 grams, Yueshan brand flower carving wine 600 grams, Jiale brand chicken essence 900 grams, salt 500 grams.
B． 1 pair of dried seahorses, 1 pair of dried clams, 7500 grams of pork bones, 4500 grams of old chicken, 1500 grams of duck bones of roasted duck, 250 grams of ham meat, 500 grams of ham bones, 250 grams of yaozhu, 2 squid, 3 earth fish.
C． Peanut oil 2500 g, garlic cloves 1500 g, green onion 750 g, coriander 250 g, onion 150 g, cinnamon 10 g, star anise 10 grains, 8 grass fruits, 15 g fragrant leaves, 5 fragrant fruits, 5 white cardamom.
D． Star anise, 50 grams of cinnamon, 10 grams of peppercorns, 100 grams of white pepper and licorice, 40 grams of fragrant leaves, 15 grams of cloves, 5 orange peels, 15 grass fruits, 2 monk fruit, 30 grams of cumin, 5 grams of white root, 10 fruits and nutmegs, and 150 grams of sand ginger slices.
E． 2500 g of southern ginger (about 1500 g after peeling), 500 g of ginger, 250 g of coriander (washed and bagged).
F． 500 g ginger, 1500 g southern ginger, 900 g green onion, 250 g parsley (wash and set aside).
G． Salad oil 2000 g.
make:
1, B ingredients in the dried seahorse, clams, earth fish into the pot on medium heat for 10 minutes to dry and set aside; Yaozhu, squid washed, put in the salad oil burned to 60% hot and fried for 3 minutes; the chicken is de-headed, washed after butt removal, put in boiling water for 5 minutes, take out and put in the salad oil that burns to 80% heat for 3 minutes, take out the spare; duck bones, pork bones, ham meat, ham bones put into boiling water for 5 minutes.
2, stainless steel bucket into the water 30 kg, the above to be used in the bucket slow cooking for 2 hours; put the F material into the bucket and cook for 3 hours away from the fire, after 3 hours filtering.
3: Put peanut oil in the pot, simmer garlic cloves, green onions, coriander, onions, star anise, grass fruits (grass fruits are rotten), cinnamon, fragrant leaves, fragrant fruits, fragrant fruits, white cardamom and fry for 15 minutes on low heat, remove and set aside.
4. Wash the D material with water, soak it for 10 minutes and bag it for later.
5, the soup boiling over high heat, turn slow heat into the E, D and A ingredients in the raw soy sauce, beautiful fresh soy sauce, rock sugar, slice sugar, chicken essence, salt slowly stirred, when the sugar dissolves into the fried C material high heat, and finally put the fish sauce, flower carving wine, rose dew wine mixed well and then turn off the heat, after 5 hours the brine filter, the bag of things even into the brine back into the brine will become Chaozhou brine.
Features: bright red color, mellow taste.
Application: Can be used to marinate duck head, duck neck, pig trotters, pork belly, pigeon, rabbit head, etc.
7. Zhao kitchen brine
Ingredients: 2 old chickens (3000 grams), pork stick bones 4000 grams, star anise 50 grams, grass fruit, luo han fruit, fragrant leaves, cumin, cinnamon 20 grams each, baizhi, cucumber, yaozhu, tangerine peel, dried pepper 30 grams each, nutmeg, clams 4 pieces, 5 grams of cloves, lemongrass 5 grams, seafood raw soy sauce king 1800 grams, dark soy sauce 100 grams, flower carving wine 250 grams, fish sauce 200 grams, rock sugar 750 grams, monosodium glutamate 30 grams, chicken powder 25 grams, green onion, ginger, garlic, coriander, celery 50 grams each, 30 g dried shallots, 1500 g chicken fat.
1, cut the chicken and the stick bone into pieces, put it in boiling water and cook for 10 minutes, beat off the blood foam, take it out and wash it, put it in a large bucket and add 35 kg of water to boil and cook for 6 hours on low heat, then add the tangerine peel wrapped in gauze, dried chili pepper, star anise, grass fruit, luo han fruit, fragrant leaf, cumin, cinnamon, bai zhi, cumin, wattle, nutmeg, clams, earth fish, cloves, lemongrass and simmer for 20 minutes, then add flower carving wine, fish sauce, rock sugar, monosodium glutamate and chicken powder to taste.
2: Pour chicken fat into a pot and heat to 60% heat, add green onion, ginger, garlic, coriander, parsley, dried shallots and fry for 5 minutes until fragrant, then pour in seafood raw soy sauce king, old smoke and low heat and pour into the soup bucket to taste.
Features: golden color, salty and fresh taste, slightly sweet, slightly spicy.
Application: Suitable for brine pigeons, large intestines, chicken claws, pork knuckles.
8. Xiang flavor brine
1, Xiangxi whole dried pepper 2500 grams, yellow whole dried pepper 200 grams, star anise 50 grams, cinnamon 10 grams, white cardamom 50 grams, licorice 30 grams, sand ginger 45 grams, eucommia 10 grams, tangerine peel 20 grams, peppercorns 15 grams, cumin 10 grams, lemongrass 25 grams, white pepper 10 grams, grass fruit 8, nutmeg 3, grass cardamom 3, fragrant leaves 20 pieces, cloves 10 grams, luo han fruit 6, clams 4, bai zhi 10 grams, southern ginger 10 grams, sand kernel 10 grams. The above spices are wrapped in gauze and made into brine medicine packets with water.
2, put 3500 grams of old hens, 5 kilograms of barrel bones into boiling water and cook for 10 minutes, fish out and wash, and put the brine pack stainless steel poke (filled with 50 pounds of water) in the high heat for nine hours, fish out the brine medicine package, filter the original soup and put it back into the stainless steel poke, then boil 600 grams of sugar into sugar, pour into the barrel and then put the halogen pack on a low fire for 2 hours, mix in flower carving wine, 200 grams of rock sugar, 2 kg of Haitian Jinbiaosheng pumping king, 100 grams of Meiji soy sauce, 200 grams of fish sauce, 150 grams of monosodium glutamate, 250 grams of salt, Bring 300g chicken powder to a boil.
3: Wash 1 g of ginger and 500 g of garlic seeds, cut into slices, put in the salad oil (1 kg) and chicken fat (500 g) that are 60% hot, add 2 kg of coriander, fry on low heat, fish out ginger, garlic, coriander, chicken fat residue, pour the oil into the soup and mix well.
Preparation Method:
(1) Cut the pig's foot and go fishy through the water. Add 20 grams of salad oil, add sugar and sauté until bubbles bubble up, add 200 grams of water and simmer into syrup. Sauté the pork knuckle for 2 minutes to produce oil, add sugar color, make a semi-finished product, sauté the star anise, cinnamon and dried pepper until fragrant, season with salt, and press in a pressure cooker for 6 minutes.
(2) Treat the fat intestines cleanly, put them into a pan of Xiang flavor brine, and cut into sections after 25 minutes of low heat.
9. Seafood brine
<h1 class="article-title" > features:</h1>
The color is brownish red, salty and fresh, slightly sweet, slightly spicy.
<h1 class="article-title" > application:</h1>
Suitable for brine seafood softs, shellfish, such as fresh squid, shrimp slugs, base shrimp, conch, snails, sea melon seeds, clams, cream crabs.
<h1 class="article-title" > note:</h1>
1, the cultivation of seafood brine with complete materials, otherwise it is difficult to form a unique flavor of brine, the proportion of spices can be slightly increased or subtracted according to the taste of diners, brine brine is made of seafood raw materials, seafood is mainly light, so the proportion of spice selection must be unified before and after, so as not to produce too thick or too light phenomenon.
2, the brine brine seafood raw materials time is not easy to be too long, so as not to make the seafood old, the method is to put the brine raw materials through the preliminary treatment, clean the internal organs and sediment, after the water is poured into the brine pot, immediately after the fire is boiled, the pot is immediately removed from the fire, soaked for about 2 hours after cooling, and fished out.
3, this brine is based on light taste and freshness, no need to add oil during the boiling process, but the dishes out of the pot should be mixed with an appropriate amount of shallot oil to increase the flavor and luster of the finished product.
4, because the fishy taste of seafood is heavier, so this brine should not be used repeatedly for a long time, after using it twice at most, it is necessary to replace the new brine.
5 grams each of grass fruits, peppercorns and dried peppers, 3 grams each of angelica, licorice and cumin, 4 grams of white cardamom, 10 grams of fragrant leaves, 8 grams of star anise, 2 grams of cinnamon, 50 grams of carrots, salt, celery segments, coriander segments, green and red peppers, Cantonese rice wine, 20 grams each of ginger and green onion, 100 grams of Vertamei soy sauce, 10 grams of shrimp oil and rock sugar, 75 grams of seafood soy sauce, 25 grams of Thai fish sauce, 3 grams of Cocoa brine juice, 15 grams of fragrant brine, 5 grams of chicken juice, 20 grams of special soup king.
1. Wash and dry the herbs, angelica, white nuts, fragrant leaves, cumin, peppercorns, star anise, licorice, cinnamon and dried peppers, and wrap them in gauze into spice packets.
2: Slice the celery, green and red pepper (remove the seeds and slice it), ginger (beat it), green onion (beat loose), and carrot slices.
3: Put 20 kg of water into the soup pot, add the ingredients, salt, rock sugar, Wei Da Mei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Cantonese rice wine, Guanjia brine juice, fragrant brine, chicken juice, celery segment, coriander segment, green and red pepper, ginger, green onion, carrot boiling, simmer for half an hour, let cool and filter.
10. Sichuan authentic brine
Ingredients: Star anise grass fruit sagebrush white zhi cinnamon angelica fragrant leaf white cardamom cumin tangerine peel fragrant fruit spirit herb cloves lemongrass cloves pork stick bones chicken rack pork feet fresh pig skin peanut oil parsley segments carrot slices shallots cilantro pepper shallot ginger slices shiitake mushrooms
Boiling method of brine:
1. Star anise, grass fruit, mountain chestnut 20 grams each, white root, cinnamon, angelica 25 grams each, fragrant leaves 15 grams, white cardamom, cumin 13 grams each, tangerine peel, fragrant fruit each 10 grams, spirit grass 7 grams, cucumber, lemongrass, cloves 5 grams each, soak in water overnight, fish out the filtered water, wrapped in materials.
2. Pork stick bones 2.5 dry grams, chicken racks, pig feet, fresh pig skin each 1.5 kg each chopped into large pieces, washed and blanched water.
3. Put 130 grams of peanut oil in the pot, when it is 50% hot, add vegetable ingredients (500 grams of parsley segments, carrot slices, and shallots, 300 grams of coriander, 250 grams of fragrant peppers, 130 grams of shallots and ginger slices, 70 grams of shiitake mushrooms) and stir-fry, pour in 10 kg of mineral water, bring to a boil on high heat, change to medium heat and simmer for 20 minutes, fish out the vegetable materials, put in the meat after boiling water, also boil on high heat, change to low heat for 4 hours, add spice packets, sugar color 120 grams and appropriate salt adjustments.