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.
make:
1: Put ingredient A into boiling water and heat for 5 minutes, remove the foam and fish it out, put it in a large bucket and add water to the boil on high heat and cook 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.
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.
Teochew brine
raw material:
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.
1, B ingredients in the dried seahorse, clams, earth fish into the pot in a pot in a medium heat blanched for 10 minutes to dry and set aside; Yaozhu, squid washed, put in the 60% hot salad oil soaked in medium heat for 3 minutes to use; the chicken to remove the head, remove the butt after washing, put in boiling water for 5 minutes, take out and put in the salad oil that burned to 80% heat over medium-low heat for 3 minutes, take out the spare; duck bones, pork bones, ham meat, ham bones into boiling water and high heat 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.
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