【Universal brine spice pack recipe|The recipe is accurate to grams, which is the crystallization of the chef's years of experience, collect it first】
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【Basic Spice Pack】
The detailed formula includes: 50 jin of water, 20 g of coriander seeds, 15 g of fragrant leaves, 25 g of dried chili pepper, 15 g of angelica, 10 g of wood fragrance, 20 g of tangerine peel, 25 g of star anise, 10 g of Sichuan sand kernel, 10 g of choi grass, 15 g of cumin, 25 g of shanna, 25 g of patchouli, 15 g of licorice, 15 g of white meadow, 20 g of white genius, 20 g of fragrant fruit, 25 g of black pepper, 5 g of cloves, 15 g of lemongrass, 10 g of grass curtain, 10 g of pong, 15 g of grass fruit, 20 g of cinnamon, 10 g of spirit grass
Production process: (1) Add the above spices together and stir evenly into clean water, rinse two or three times to remove impurities and part of the peculiar smell, and then put it in a cool place to dry the water vapor, spray an appropriate amount of liquor to marinate for half an hour, so that the aroma in the spices is stimulated by the liquor, more intense, and can also neutralize the aroma in the spices. (2) Sprinkle the spices on the baking tray and bake them in the oven until the spices are dry and fragrant. Or put it in a pot and stir-fry it with dry water and gas to make dry fragrant.
When marinating pork: add to the top spices: 10 grams of bergamot, 8 grams of sand ginseng, 10 grams of woody aroma, 5 grams of galangal. Braised ingredients: Ingredients with heavy odors such as pork loin or fat sausages need to be set up in a separate pot to avoid fishy smell mixing and destroying the aroma of the marinade.
When marinating duck meat: add 15 grams of white pycnogenol, 5 grams of cumin, 15 grams of tangerine peel
When marinating beef: add 10 grams of cinnamon, 10 grams of tangerine peel, 15 grams of baizhi.
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————This article is originally produced by Liu Kitchen, the creator of the tip of the tongue, and it is forbidden to carry and copy without authorization————
