Almost the New Year, our family every year on the New Year's banquet dishes, there is always a delicious wine brine dish, generally will be a few years ago first brine, eat when cutting everything, hot on the table, simple and convenient, delicious under the meal also under the wine, nothing to chase when you can also take it as a snack to nibble, too addictive. Marinade is a general term, many ingredients can be used to make brine dishes, all ingredients into a pot to cook, simple and convenient, the key secret of good brine dishes is in the marinade. Let's take a look at how the 30-year-old teacher's unique secret recipe brines a steaming pot of brine dishes!
In fact, making brine dishes is not as complicated as imagined, as long as you master the steps, a whole set of cooking is quite simple. First of all, we have to distinguish which kinds of red, yellow, and white brine flavored spice recipes should be used, followed by the brine steps, so that the modulation brine of different categories will be much more convenient next time. This recipe was "stolen" from my teacher, and everyone is welcome to correct it!
1. Recipe of brine
(1) Red marinade. Star anise 20 g, cinnamon 20 g, tangerine peel 50 g, cloves 8 g, yamana 20 g, peppercorns 20 g, fennel 15 g, parfum leaves 20 g, galangal 20 g, 5 grass fruits, 15 g licorice, 100 g dried red pepper, 150 g chives, 150 g ginger, 250 g flake sugar, 1000 g rice wine, 500 g premium soy sauce, 50 g sugar color, refined salt 200 g, hot peanut oil 250 g, monosodium glutamate 100 g, bone broth 12 kg.
Preparation Method:
(1) The grass and fruit are cracked with a knife, the cinnamon is knocked into small pieces with the back of the knife, the licorice is cut into thick slices, the chives are knotted, the ginger is patted loose with a knife, and the red pepper is dried and cut into segments.
(2) Put star anise, cinnamon, tangerine peel, cloves, sannai, peppercorns, fennel, fragrant leaves, grass fruits, ginger, licorice, and dried red pepper into a spice bag, and the mouth of the bag is firmly tied.
(3) Put the spice bag, green onion knots, ginger pieces, slice sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, and bone broth together into the brine pot, and mix well.
(2) Yellow marinade. 150 grams of yellow gardenia, 100 grams of coriander leaves, 50 grams of yamana, 25 grams of peppercorns, 50 grams of galangal, 25 grams of sand kernels, 150 grams of fried garlic kernels, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of sand sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of refined salt, 12 kg of bone broth.
(1) The yellow gardenia is cracked with a knife, the celery is knotted, and the ginger is loosened with a knife.
(2) Put yellow gardenia, fragrant leaves, yamana, peppercorns, galangal, sand kernels, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the mouth of the bag firmly.
(3) Put the spice bag, celery knot, ginger chunks, sand sauce, rice wine, hot rapeseed oil, oil curry, fine salt and bone broth together in the brine pot and mix well.
(3) White marinade. Star anise 60 g, Yamana 50 g, Peppercorns 25 g, White Cardamom 25 g, Tangerine Peel 50 g, Fragrant Leaves 50 g, Bai Zhi 25 g, Chives 150 g, Ginger 150 g, Water Wine 1000 g, White Soy Sauce 1000 g, Salt 120 g, MONOSodium Glutamate 100 g, Bone Broth 12 kg.
(1) Tie the chives and loosen the ginger with a knife. Put star anise, sannai, peppercorns, white cardamom, tangerine peel, fragrant leaves, and white root into a spice bag, and tie the mouth of the bag firmly.
(2) Put the spice bag, green onion knot, ginger pieces, water wine, white soy sauce, salt, monosodium glutamate, and bone broth together into the brine pot, and mix well.
The above formula is suitable for brine 10 to 12 kg of fresh raw materials (households can reduce the number of seasonings proportionally according to the number of raw materials).
2. Preparation method of marinade: (take chicken wings as an example)
(1) Put the chicken wings and wings in cold water, bring to a boil, cook until they are broken, and fish out.
(2), if the boiled water is very thick and blood foam, it is not used, if it is very clear, it can be used to mix with the marinade.
(3) Mix with marinade. The brine juice was mixed with half a bottle, soy sauce, salt, sugar, mixed with boiled chicken wings, then ginger slices, scallion slices and large ingredients, and then peppercorns, nutmeg, and fragrant leaf buns were put into a piece of gauze and put into the pot, boiled on high heat, and when there was a fragrance, turn off the heat.
(4) First add chicken wings and wing roots, and cook for half an hour on low heat.
(5) Add dried tofu and lotus root, or bring to low heat.
(6) Cook over low heat, and after 30 to 40 minutes, use chopsticks to penetrate the roots of the wings.
The following points should be noted when storing brine:
1, when using brine, it must be boiled, the excess oil slick on it is beaten, and then the foam is cleaned, and the precipitate is filtered with gauze to keep the brine clean.
2, the preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation), in order to ensure the quality of brine and brine products.
3, the Spring Festival temperature gradually rises, so it is required that every morning and evening the brine must be boiled and placed in a fixed place.
4, the summer climate is hot, is the brine is very easy to deteriorate the multi-occurrence period, foaming, acid phenomenon occurs frequently, therefore, the brine must be boiled twice a day (once in the morning, once in the afternoon, and fixed).
5, although the temperature gradually drops in autumn. But the summer heat is not over, as the saying goes, seven molds, eight rotten, nine raw maggots, therefore, the brine should still be boiled at least 2 to 3 times, placed in a fixed place do not move.
6, the temperature gradually drops in winter, the brine should be boiled once a day, placed in a fixed place and not moved.
7, brine each time after brine food must be boiled and preserved, if the brine is more and more sour, it must be used chicken blood (a chicken's blood plus 1 kg of water) and water stirred into the brine to stir up the vortex, to be stationary and then boiled after using gauze to filter out impurities.
8. Check the salty taste in the brine frequently, and adjust it slightly, so as not to be too salty and too light, or the aroma is too heavy and too weak. Brine should be stored in an environment of shading, ventilation, flat ground, dry and not easy to collide, so as to better preserve.
9. Refrigerator storage method. The use of refrigerators in restaurants and homes brings convenience to the storage of brine, and the shares can use refrigerators to store brine, the specific method is to boil the brine, filter out impurities with gauze, and then boil, cool still, and seal it with plastic wrap and put it into the refrigerator for safekeeping.
10, the brine in the restaurant must have a special person responsible, and formulate the corresponding rules and regulations, the number of soup and brine raw materials added every day must be registered to maintain the persistence of the aroma of the brine, even the brine in the family should be checked regularly to avoid deterioration.