Brine square one】
Marinated dishes are hot and refrigerated dishes, known for their mellow flavor and aroma, with a wide range of ingredients, varieties, simple production, easy storage and other characteristics. It is cooked with 'brine', whether it is red brine or white brine, their modulation is inseparable from the aromatic seasoning. Because the so-called spice [incense] material ratio, addition and subtraction, concoction and other techniques are ever-changing, the incense of brine has its own characteristics.
Spices: Star anise 60 g, cinnamon 50 g, hay 45 g, tangerine peel 50 g, fresh ginger 200 g, lemongrass 75 g, clams 1 pair, cloves 10 g, grass fruit 30 g, cumin 35 g, peppercorn 25 g, chinese ginseng 30 g, party ginseng 15 g, yin yang shellfish [available in Chinese pharmacies] 25 g, monk fruit 4, goji berries 20 g, red dates 50 g, dried shallot head 100 g, ginger 30 g.
Soup ingredients: 2 old hens, 1 old crow, 3000 grams of pork stick bones, 300 grams of guiyuan [with shell], 500 grams of lard, 300 grams of celery, 50 grams of coriander, 75 grams of green and red peppers.
Seasoning: 250 grams of refined salt, 1500 grams of light soy sauce, 500 grams of dark soy sauce, 150 grams of sugar, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence.
Old hen, old crow to clean [chicken, duck miscellaneous other use for it], the stick bone is broken, put into the soup pot together, and then put in the broken guiyuan mixed with about 20 kg of water: after boiling on high heat, skim the floating foam, turn to medium heat to boil into a pot of original soup, fish out the old hen, duck, stick bone and set aside.
2- Pour the original soup into the brine pot, and then put the star anise, cinnamon, hay, tangerine peel, ha clam, cloves, grass fruit, cumin, peppercorns, ginseng, ginseng, yin and yang shellfish, goji berries, etc. wrapped in gauze into a spice package, put into the brine pot, and then add fresh southern ginger, lemongrass, broken monk fruit, red dates, dried shallots, beaten ginger, mixed with fine salt, soy sauce, soy sauce, sugar color, cooking wine, fish sauce, rock sugar, etc., and then boil for about 1 hour, after full flavor, adjust the MSG, chicken essence, that is, brine.
3- First clean the raw materials to be brineed, after preliminary treatment, put into the brine pot, and then cut the celery into sections, coriander cut into knots, green and red peppers to seed and cut into pieces, together with the lard into the frying pan to fry, from the pot into the brine pot, and then put the brine pot on the fire, directly the raw materials in the pot can be cooked
【Brine Cube 2】
Issues to be aware of
1 When frying sugar color, it must be slowly fried with low heat, and the sugar color should be slightly tender, otherwise the sugar color of the fried sugar has a bitter taste.
2 Brine prepared according to the traditional method usually does not add MSG, but because most of the fresh brine is not umami, coupled with the fact that people's requirements for umami taste seem to have become higher and higher in recent years, so in the process of modulation, the appropriate amount of MSG can also be added. It should be noted that adding MSG to brine does not have side effects, because MSG will produce sodium pyrogate at a temperature above 160 ° C and thus lose its umami taste, while the temperature when the brine boils generally does not exceed 105 ° C.
3 The brine should generally be added to the tender sugar color, 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 drug performance, licorice has the effect of reconciling various flavors and freshness. Therefore, after adding sugar color, a little licorice can still be considered in the brine.
4 Cloves contain eugenol, its taste is very strong, and the dosage can be adjusted according to the specific situation when using. In general, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.
5 Green onions used to make brine should retain their roots and whiskers, which can make the brine taste more fragrant. This is the experience that a teacher who has been making brine for many years has taught me.
6 The above brine formula is added with sugar color, and the color is brownish red, called red brine, if the sugar color in the formula is removed, it becomes a white brine. In addition, some people love to add dried peppers to the brine, so that it becomes a spicy brine.
Star anise 25 g Cinnamon 15 g Cumin 15 ~ 25 g Licorice 10 g Sannai 10 g Sweet Pine 3 ~ 5 g Peppercorns 10 g Grass Cardamom 5 g Grass Fruit 15 g Cloves 5 ~ 15 g Ginger 100 g Green onion 150 g Shao liquor 100 g Rock sugar 350 ~ 500 g Monosodium glutamate 15 g Salt 350 ~ 500 g Fresh soup 500 g Refined oil 2 pieces of gauze bags
modulation
1 Divide the star anise, cinnamon, cumin, licorice, sannai, glycadon, peppercorn, sand kernel, grass cardamom, grass fruit, cloves, etc. into two parts, put them into loose gauze bags and tie the mouth of the bag tightly with a thin rope; ginger wash and beat; green onion roots must be washed and knotted.
2 Burn a large piece of rock sugar on the fire, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, stir-fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well to make the sugar color.
3 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add salt, monosodium glutamate and sugar color, then add spice packets, boil and then use low heat to slowly boil until the aroma is overflowing, that is, fresh brine.
【Brine Fangzi III】・Seafood brine recipe
Features: brownish red color, salty and fresh slightly sweet, slightly spicy.
Application: Suitable for brine seafood softs, shellfish, such as fresh squid, shrimp slugs, base shrimp, conch, snails, sea cucumber seeds, clams, cream crabs.
Precautions: 1, the cultivation of seafood brine with complete materials, otherwise it is difficult to form a unique flavor of the brine, the proportion of spices can be slightly increased or subtracted according to the taste of diners, the 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, it is necessary to replace the new brine
Ingredients: 5 grams each of grass fruits, peppercorns, dried peppers, 3 grams each of angelica, licorice, 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 50 grams each, ginger and green onion 20 grams each, 100 grams of Parsley soy sauce, 10 grams of shrimp oil, rock sugar, 75 grams of seafood soy sauce, 25 grams of Thai fish sauce, 3 grams of Kou Jia brine juice, 15 grams of fragrant brine, 5 grams of chicken juice, 20 grams of premium soup king
Production: 1, the grass fruit, angelica, white nuts, fragrant leaves, cumin, peppercorns, star anise, licorice, cinnamon, dried pepper washed and dried, wrapped 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.
Brine square four】 Sichuan-style brine production secret recipe
3 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, add salt, monosodium glutamate and sugar color, then add spice packets, boil and then use low heat to slowly boil until the aroma is overflowing, that is, fresh brine
【Brine Fangzi 5-Hunan Brine Formula】
Flavor type: spicy, salty, slightly sweet.
Features: brownish red color, mellow taste.
Application: Suitable for brine ducks, suckling pigeons, chicks, etc
Ingredients: A old chicken, pork belly, Jinhua ham 1500 grams each, elbow bone 2500 grams. B dried pepper 250 grams, Guanghexiang, Baizhi, Sand Ginger, Eau des Fragrant Wood 30 grams each, star anise 70 grams, cinnamon 35 grams, fresh southern ginger, fragrant leaves, licorice 50 grams each, tangerine peel, cumin, coriander seeds 20 grams each, grass fruit 10 grams, cloves 5 grams, black peppercorns, Xinyi 10 grams each, luo han guo 2, lemongrass 4 grams. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500 grams of Fortuna oyster sauce, 100 grams of green onion and ginger, 50 grams of garlic, onion and onion head. D refined salt 70 grams, Ohashi monosodium glutamate 150 grams, Meiji chicken powder 200 grams, Lee Kum Kee raw soy sauce 500 grams, Meiji fresh soy sauce 550 grams, Shaoxing flower carving wine 600 grams, red yeast rice 30 grams, rock sugar 100 grams, rose dew wine 50 grams. E salad oil 500 g
Preparation: 1, A material washed, put into boiling water on high heat for 10 minutes, take out and put into a large soup bucket with 30 kg of clean water on high heat, change to low heat and cook for 5 hours after filtering the residue to retain the juice. 2: Stir-fry ingredient B in a dry pot over medium-low heat for 10 minutes (the heat is not too big, so as not to burn the spices), tie tightly with gauze and put it into the bucket on medium-low heat and simmer for 30 minutes. 3, put the salad oil in the pot, when it is 50% hot, put in the C material and fry for 10 minutes, take out the gauze and tie it tightly, put it into the bucket and add D ingredient (red yeast rice needs to be tied tightly with gauze alone), when the oil is burned to 50%, put the rock sugar and fry for 20-30 minutes to become sugary, pour into the barrel, simmer for 40 minutes.
Brine Fangzi VI - Chaozhou Professional Brine】
The brines produced in Cantonese cuisine mainly include: "white brine", "general brine", "refined brine (i.e. oil chicken water)", "Chaozhou brine", "crispy pigeon brine" and "huoyu juice" and other brines. In the early 1980s, chefs mostly made all Cantonese brine varieties with the traditional fixed recipe of "general brine" and "fine brine (oil chicken water)", and the materials used to make brine were mostly spice herbs, water or soy sauce, lacking meat flavor and umami, and the taste was salty and sweet, with the change of people's tastes, such formula products were gradually not popular with gourmets; in the 1990s, with the deepening of Cantonese cuisine to the outside world, and the improvement of the consumption capacity of Chinese, The materials for making brine have changed qualitatively; at this time, chefs with a reform spirit have worked hard in the emerging "Chaozhou brine", introducing the concept of "boiling soup", adding umami raw materials such as Jinhua ham, large bone, earth fish, yaozhu and so on in the "Chaozhou brine"; so that the "new" brine varieties not only have a strong aroma of medicinal herbs, but also increase the umami and meat flavor, so that diners can leave a fragrance after eating the teeth
White brine
(1) Ingredients: 5 kg of water, 50 g of cinnamon, 50 g of sand ginger, 20 g of tangerine peel, 50 g of licorice, 50 g of fragrant leaves, 30 g of star anise (fennel), 30 g of Sichuan pepper (peppercorns), 400 g of Shaoxing flower carving wine, 500 g of rose dew wine, 200 g of refined salt, 100 g of monosodium glutamate.
Preparation method: The preparation method of the two formulas is basically the same; first the brine herbs are wrapped in a soup bag; then put into the boiling water, and then rolled for a few minutes; seasonings and alcohol can be used.
General brine
(1) Ingredients: 3 kg of water, 3 kg of light soy sauce, 200 g of Shaoxing flower carving wine, 300 g of rock sugar, 100 g of ginger pieces, 200 g of green onion, 200 g of raw oil, 50 g of star anise (cumin), 100 g of cinnamon, 100 g of licorice, 30 g of grass fruit (grass cardamom), 30 g of cloves, 30 g of sand ginger, 30 g of tangerine peel, 1 piece of luo han guo, 100 g of red grain rice.
Preparation method: the two recipes are basically the same; under the oil, burst the ginger and green onion strips; then pour into the mixture of water, soy sauce, Shaoxing flower carving wine and rock sugar liquid, boiled over slow heat; brine herbs must be wrapped in soup bags, and red valley rice is wrapped in a soup bag, also put in when pouring ginger and onion; the first time when boiling brine, it should be used after slow boiling for about 30 minutes before use, so that the aroma of brine herbs and soy sauce is fully emitted.
Fine brine
(1) Ingredients: 3 kg of light soy sauce, 2 kg of rock sugar, 300 g of dark soy sauce, 200 g of Shaoxing flower carving wine, 20 g of licorice, 20 g of cinnamon, 20 g of star anise (cumin), 5 g of cloves, 10 g of sichuan peppercorns, 10 g of cumin, 20 g of fragrant leaves, 10 g of grass fruit (grass cardamom), 15 g of licorice, 15 g of tangerine peel, 1 piece of luo han guo, 50 g of red valley rice, 100 g of ginger, 150 g of green onion strips, 200 g of raw oil.
Preparation method: first mix the soy sauce, rock sugar, Shaoxing flower carving wine and then boil over slow heat; then put in the brine herbs wrapped in a soup bag, while the red valley rice is wrapped in a soup bag; at the same time put in the fried ginger onion; then slow boil for about 2 hours; finally observe the color of the brine, and use the old pump to adjust the color can be used.
Use of brine
1 All animal raw materials need to be treated with water before brine, otherwise the raw materials will be directly under the pot, which will lead to a sharp reduction in brine, resulting in excessive salty taste of the dish.
2 A pot of good brine should often brine animal raw materials with strong umami flavor, so as to increase the fresh flavor of brine. There is a saying called "the older the brine, the better", which is the truth.
3 Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be separated from the "sewage" of beef, mutton and various animals with heavy odors, such as fat intestine raw materials, to ensure the quality of brine and brine dishes.
4 In the process of use, we should often check whether the color, aroma, salinity and soup of the brine are sufficient, and once it is found that there is a reduction in some aspect, it should be made up in time, that is, we often say "what is missing to make up for what".

2. Storage of brine
1 After a period of use, brine will leave a small number of raw materials or spice residues, then it is necessary to filter to ensure the quality of brine.
2 Brine after repeated use of the soup will become more thick, although filtered, but also need to "clean", that is, with clean animal blood mixed with water, slowly added to the boiling brine, which is the use of protein adsorption and coagulation, suck off the impurities in the brine, so that the brine becomes clear, pay attention to some of the lean meat to "clean" the brine. However, it should be noted that the number of times each pot of brine is cleaned cannot be too much, so as not to lose its fresh flavor.
3 The oil slick in the brine should be removed frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, too much oil and fat is easy to deteriorate the brine fat oxidation and deterioration.
4 When the brine is not in use, it should be boiled and put into an enamel bucket to cool it naturally and not to shake it at will. In addition, the bottom of the barrel should also be covered with bricks to keep the bottom ventilated. In the summer, the brine must be boiled every day and, if possible, stored in a cold storage. When the brine is not used for a long time, it should also be taken out of the cold storage and boiled from time to time, and then put into the library after cooling.