The braised vegetables are delicious, but the ones sold outside are worried that they are not clean, so they dare not eat them. What to do? Then do it yourself!
Let's talk about the main ingredients: pork feet, chicken feet, beef, pork belly, eggs, as long as you like to eat, you can buy anything. After the meat is bought, it is first watered and then washed.
Prepare a large pot and spread a bamboo mat on the bottom of the pot to prevent the meat at the bottom of the pot from burning.
Put the main ingredients into the pot (remember to put a piece of fatty pork belly on whatever the marinade), put ice chips, ginger slices, and spices into the slag bag.
Take another pot and make some stock, such as pork rib stock (if you don't have stock, you can use water instead).
Put chicken essence, salt, cooking wine, oil consumption, and an appropriate amount of light soy sauce (remember to be light soy sauce, not dark soy sauce, the things that come out of the dark soy sauce are easy to change color), add the boiled stock until the soup is not over the marinade, the marinade can be salty, and it is not delicious if it is light. Bring the fire to a boil and turn to a simmer. The marinade is different due to the different time of the material, so many years to master the law: pork belly 35-45 minutes, beef 40-50 minutes, chicken feet 30 minutes, pig's feet 1 hour, the same according to the time to take up, after the marinade - turn off the fire, and then put these marinades into the brine to soak for 20 minutes, let the flavor completely penetrate in, remember not to cover the pot, otherwise it will become a stew, and the marinated things will not be delicious.
Out of the pot!
The time control of pork belly is very important, beyond the time the pork belly is not crispy, it will not be delicious.
The duck heart only needs to be marinated for 10 minutes.
The folk lost brine recipe was made public, and the 65-year-old uncle relied on it to make three generations settle down in Chengdu
Freshly fished and marinated
Prepare the materials
1. Spice ratio: 20 catties of water for a spice packet.
1. 50 grams of red peppercorns, 200 grams of Fujian pepper king.
2. 40 grams of star anise <<, 8 grams of kaempfera (also called sand ginger), 15 grams of bay leaves, 10 grams of licorice, 15 grams of white cole, 6 grams of grass fruit "deseeded", 10 grams of nutmeg, 5 grams of orange peel, 20 grams of cinnamon, 20 grams of good ginger, 40 grams of angelica, 5 grams of cloves, 15 grams of coriander seeds, 15 grams of white pepper, 20 grams of cumin, 15 grams of dried ginger, 12 grams of yellow gardenia (main color), 20 grams of angelica, 6 grams of cinnamon branches, 10 grams of sand kernels, 10 grams of millennium>> powdered package.
3. 5 catties of salad oil, 100 grams of a new generation of chili peppers, medium and spicy, "cut into chili pepper segments to remove seeds", "soak overnight for more than 8 hours in advance" chop with a knife, add 5 catties of oil to the pot, add 60 grams of ginger shreds and fry them until they are slightly yellow, then add 90 grams of shredded green onions and fry them dry, and the oil temperature is below 100 degrees, and the minced chili peppers are fried in the pot and fished out as long as the oil is removed
How it works:
1. Crush the spices of the second step and put the "fine powder" into a brine bag and put it in the brine bucket.
2. Wash the pepper pepper in the first step and put it in the brine bucket.
3. Weigh 20 catties of water in the bucket and soak the spice packets, peppers and peppercorns for 30 minutes.
4. Pour the brine oil boiled in the third step into the barrel and boil for 20 minutes to start brine.
5. The proportion of brine from the initial stage is 20 kg (364 grams of salt, 364 grams of monosodium glutamate, 400 grams of white sugar)
Ingredients marinated schedule
Soak the ingredients in cold water for more than 4 hours to soak out the blood.
The order in which the meat is placed:
1) Beef trotters, boil over medium heat for 20 minutes.
2) Duck neck and pork skin elbow (low heat for 10 minutes) with condiment because it is not easy to stick to the pan.
3: Rabbit head, duck leg. Pork belly, large pork head meat. (10 minutes on low heat)
4: Duck head, duck rack, duck gizzard, duck heart, pig ear, pig arch mouth, pork ribs, pig heart, pork belly. Whole chicken, whole duck, pork tongue. Pig tail, county handle, beef tendon, tripe. (Medium heat for 10 minutes)
Note: Because there are more things to put in this time, the temperature suddenly becomes lower, so boil the water first and then start the timer for 10 minutes.
5: Duck feet, duck wing heels, chicken middle wings, pig heaven, turkey wings (low fire for 20 minutes)
6: Chicken feet, duck tongue, chicken tip, palm treasure, quail. (Low heat for 20 minutes)
After marinating, turn off the heat, soak 10 to 30 catties of meat for 30 to 100 catties for 20 minutes. More than 100 pounds do not need to be soaked. Pour the marinated oil on the ingredients to keep the moisture out of the pot and not change color.
The second time brine is added with water and feeding
After the brine is brine, the water will be less and less, and the water will be added to the first water level in the future, and the water can only be added to the first water level "every catty of water, 13 grams of salt, 15 grams of sugar, 13 grams of monosodium glutamate"
1. In the future, the marinated ingredients will be increased according to the weight of the ingredients (per catty of raw materials, 13 grams of salt, 13 grams of monosodium glutamate, 15 grams of white sugar, 11 grams of marinade powder, 3 grams of red pepper, 8 grams of Fujian pepper king, soaked in water and added to the brine. The brine is marinated for about 5 days or 300 catties of meat, and the impurities should be filtered later, which is decided according to the brine time.
2. A pot of good brine should often be marinated with strong umami animal raw materials, so as to increase the fresh flavor of the brine. There is a jargon called "the older the brine, the better", and this is what it says. In the process of use, it is necessary to check the color, aroma, saltiness and whether the soup is sufficient, etc., and once it is found that there is a reduction in some aspects, it should be made up in time, that is, what we often say is missing.
3. How to store
(1) After a period of use, the brine will leave a small number of residues of raw materials or spices, and then it needs to be filtered to ensure the quality of the brine.
(2) The oil slick in the brine should be beaten off frequently, and it is best to keep only a thin layer of "oil face" on the surface of the brine. Otherwise, there is too much oil, which is easy to cause the brine to deteriorate and the fat to oxidize and deteriorate.
(3) When the brine is not in use, it should be boiled and put into the enamel barrel to let it cool naturally, and do not shake it at will. In addition, the bottom of the barrel should be lined with bricks to keep the bottom ventilated. In summer, the brine must be boiled every day and, if possible, stored in cold storage. When the brine is not used for a long time, it should also be taken out of the cold storage from time to time to boil, cooled and then put into the warehouse.
No matter what kind of meat is marinated, with this recipe and method, it is fragrant but not greasy, soft and stylish, and any meat marinated is super fragrant!
Many people love to eat braised meat, such as braised beef, pig's head meat, etc., the taste is soft and rotten, the fragrance is strong, and the smell is so good that you will drool just by smelling it. The price of the braised meat shop is too expensive, and it is okay to eat it once in a while, but some people love it too much, so they want to make braised meat at home, but it is not fragrant at all, and it is wasted.
The secret of braised meat is the spice recipe, which is the "treasure of the town" of the braised meat shop, which is never passed on, so ordinary people must not be able to marinate that taste. Then can't you make delicious braised pork at home? Of course not.
The recipe of the braised meat shop must use at least one or twenty kinds of spices, how can ordinary families have it, in fact, if you want to marinate the braised meat on the street, you don't need so many spices, today I will share my experience with you.
I also like to eat braised pork, I have been marinated at home for more than ten years, and I have also summed up a spice recipe, as long as I put these few things, no matter what kind of meat is marinated, the flavor is rich, the taste is soft and delicious, and the more you chew, the more fragrant it is. Let's take braised pork head meat as an example.
【Braised pork head】
Ingredients: Pig's head, old hen.
Seasoning: light soy sauce, rock sugar, dark soy sauce, chicken essence, cooking wine.
Spices: star anise, grass fruit, cinnamon, tangerine peel, green onion, sand ginger, bay leaf, cumin, cardamom, licorice, dried chili, Sichuan pepper.
1. Wash the old hen, put it in a pot under cold water, add ginger slices, green onions, cooking wine, skim off the foam after boiling over high heat, turn to low heat and cook for 3 hours, turn off the heat after boiling into a thick soup and set aside. If it is too troublesome, you can directly use water to marinate, but the fragrance is far worse.
2. Turn on a low fire on the gas stove, put the pig's head meat on it and burn it until the surface is browned, burn off the remaining pig hair, then put it in clean water and brush it with a steel wool ball, drain the water and set aside.
3. Wrap all the spices in gauze and soak them in water for 10 minutes to remove the bitterness. Pour an appropriate amount of oil into the pot, add a handful of rock sugar, stir-fry over low heat until the sugar liquid is brown-red, pour in an appropriate amount of boiling water and stir well to make sugar color.
4. Add cold water to another pot, add pork head meat, add ginger slices, green onions, cooking wine, cook for 5 minutes on high heat, skim off the foam and rinse well. No matter what kind of meat is marinated, you must blanch it first to remove the fishiness.
5. Drain the soaked spices, put them in the boiled chicken broth, cook them for 10 minutes on high heat, cook out the fragrance of the spices, then add an appropriate amount of salt, light soy sauce, dark soy sauce, chicken essence, pour in the sugar and stir evenly, and the brine is ready.
6. Put the blanched pork head meat in, simmer for 40 minutes, turn off the heat and soak for 2 hours. Take out and cut into thin slices, mix a garlic vinaigrette, dip and eat too fragrant.
As long as this recipe is used, whether it is braised pork head meat, or braised chicken thighs and duck necks, not only the color is beautiful, but the taste is also very fragrant.
The price of sauced beef is relatively expensive, it costs seventy or eighty yuan a catty, can you make it yourself? Let's teach you the easiest way to ensure that the pot is crispy and delicious, the sauce is fragrant and flavorful, and it is no worse than what is sold outside.
【Beef sauce】
Prepare beef shank, ginger, star anise, bay leaves, dried chili, Sichuan pepper, light soy sauce, dark soy sauce, rock sugar, soybean paste, cooking wine, salt, and sweet noodle sauce.
1. Wash the beef tendons, put them in a pot under cold water, add green onions, ginger slices, cooking wine, cook over high heat for 5 minutes, skim off the foam and remove it for later use.
2. Put green onion ginger, star anise, bay leaves, cinnamon, dried chili pepper and Sichuan pepper into the pot, pour in water and boil for 10 minutes, then add light soy sauce, dark soy sauce, cooking wine, rock sugar, soybean paste, sweet noodle sauce, add an appropriate amount of salt and stir well.
3. Pour the brine into the pressure cooker, put in the beef tendon, boil for 30 minutes on high heat, turn off the heat, let the beef tendon soak for one night, and then you can take it out and taste delicious.
Chengdu century-old brine formula top-secret technical data
There are three keys to brine production:
1. The process of boiling soup
2. Spice treatment techniques
3. Stir-fry techniques for sugar color
The production process, be sure to look carefully, don't rush! To make brine, you must be patient, and the first step is to hang the broth
Ingredient A: 50 grams of dried tea tree mushrooms, 50 grams of dried shiitake mushrooms, 50 grams of dried soybeans, soak in 5 kg of warm water for 30 minutes, drain and set aside.
Ingredient B: 5 kg of pig keel, 1 old hen (can be replaced by a chicken rack), 2 kg of pig skin, 2 kg of chicken feet, 1 pig trotter, respectively, chopped into small pieces and washed, put into a pot of boiling water and boil for 10 minutes, take out and wash clean, put it in a stainless steel barrel, add 50 kg of water, and then put in material A, boil over high heat, change to low heat and cook for 5 hours, until the meat and rotten soup are thick, and then stir vigorously with a wooden stick for 2 minutes, change to high heat and cook for 10 minutes, filter and remove the slag, and the remaining stock is about 30 catties, then the soup will be hanged!
Step 2 Spice proportioning and processing
50 grams of Angelica dahurica, 20 grams of grass fruit, 15 grams of bay leaves, 20 grams of dried ginger, 40 grams of star anise, 10 grams of Xinyi flower, 15 grams of dried ginger, 30 grams of grass coarse, 20 grams of cinnamon, 20 grams of husk. 10 grams of sand kernels, 20 grams of white cardamom, 20 grams of cumin, 15 grams of mother cloves, 15 grams of tangerine peel, 10 grams of hawthorn, 10 grams of red pepper, 10 grams of licorice, 10 grams of dried lemon slices, 100 grams of dried chili pepper Spice processing steps:
1. Soak all spices in 5 catties of warm water and 1 catty of Huadiao wine for 15 minutes, drain and set aside.
2. Drain the spices, put them in an oil-free pan and fry them to dry the surface moisture. (The spices are slightly hot) 3 put 250 grams of salad oil in another pot, heat to about 150 degrees, put in the spices and fry quickly over low heat for 20 seconds, add 20 grams of the second pot head and fry for 5 seconds, put it out of the pot and put it in the spice bag for later use (don't fill it too full, because the spices will expand in the marinade, so as not to break the spice bag) The third step is to seal the oil for boiling
4 catties of chicken fat, 1 catty of ginger, 1 catty of green onions with roots, 50 grams of carrots are sliced, put the above raw materials into the pot and fry them over low heat to dry the water, which is slightly yellow, remove the slag, seal the oil and do the fourth step of the sugar color production method
Stir-fried sugar:
2 catties of white sugar under the net pot, add 250 grams of water, heat over low heat, stir constantly in the same direction with a spoon, because the sugar has been added with water, so at the beginning of the big bubbles, which is the manifestation of water evaporation, and then the sugar solution in turn reaches the state of drawing silk with small yellow bubbles, the tender juice state of golden bubbles and the sugar color state of chicken blood red.
After frying to tender juice or sugar color, you must add 2 catties of boiling water to boil, if you add cold water, the color of the sugar solution that has been boiled hard will be stirred back, and it will solidify and form small particles. Second, the temperature difference between hot sugar and cold water is too large, which will explode and hurt people. If the fried tender juice and sugar color are not used up, they will not solidify again after cooling, and they are still juice-like, which can be used as soy sauce. But if it's summer, you need to keep it in the refrigerator, otherwise it will turn sour!
Remember to remember that the sugar color is not good to fry, re-fry, so as not to fry the old brine bitter, black, and the color is not bright, remember to attach the sugar video, and then send it separately......
Step 5 Preparation of brine
30 kg of broth, 480 grams of salt, 240 grams of Shuangqiao monosodium glutamate, 240 grams of Knorr chicken essence, (16 grams of salt per catty of soup, 8 grams of monosodium glutamate, 8 grams of chicken essence) 500 grams of Huadiao wine, 50 grams of fish sauce, wrapped spices, 4 catties of refined chicken fat, the above raw materials are put into a stainless steel barrel to boil, and an appropriate amount of sugar color and gardenia water (sugar color and gardenia water should not be adjusted too deep at first, because the brine will release colored substances from the spices during the fermentation process) boil over low heat and boil for 2 hours to remove the spice packet, and the brine is ready, On the second day, continue to add spice packets and cook for 2 hours, until the third day, the brine will be fermented, you can marinate things, you can start to marinate some umami raw materials, marinate seven or eight times, and it will become old brine!
The maintenance of the brine is also important
1. Clean the raw materials first. Boil in boiling water for 5 minutes, remove the blood foam, and drain the water. Spare (remember that the raw materials must be boiled in boiling water and cleaned before they can be marinated.) You can't put it in the pot directly) 2. Put the spice packet into the braised soup first. Add salt in moderation. Monosodium glutamate. Essence of chicken. Scoop a little brine and taste it. A little salty is fine.
3. Put the processed raw materials in the cold pot (must be the raw materials under the cold pot.) Turn on low heat and marinate.During the marinating process, 1 always keep the low heat slightly open (remember that the low heat is slightly open, avoid the big fire, and bear the consequences of the fire).
4. General raw materials marinated 7 layers cooked. Remove from heat. Soak for 30 minutes to 1
hours in between. The time is determined by the size of the ingredients.
5. Pick up the marinated raw materials. Brush the brine oil many times (note: the brine oil is the oil on the brine surface) 6 and scoop up the spice bag. Control dry brine. Allow to cool. Store in the refrigerator. Spice packets are generally marinated 3 to 5 times before a new spice packet needs to be replaced. The process of making a spice bag is the same as the first time it is made.
7. Turn on a low heat. Beat the meat scraps with a tight drain. Boil. Remove from heat. Don't touch the brine after turning off the heat. so that the brine does not become sour.
8. Generally, the brine is filtered once every 7 days with gauze.
9. The brine will be reduced after about 10 days of use. The color of the marinated things will also be dark. (darkening is because the melanin precipitation of the spices and raw materials is too much) the brine boils the first night and stays until overnight. The next morning, scoop out the brine in the upper part and add the fresh soup boiled with the skin of the chicken rack. Because the black precipitate is in the lower half. Affects the color of the marinated raw material. So abandon it.
10. Don't have too much sealing oil on the brine, a thin layer is enough! Punch out the excess!
11. The brine is mainly colored with sugar and gardenia. Do not add dark soy sauce.
12. Brine buckets do not need a lid. Capping will affect the color. Can be covered with gauze dust-proof 11 tofu, eggs, fat sausage to be marinated separately. Otherwise, the brine is bad
The following is a spicy flavor made on the basis of five spices
The following is the practice of gardenia water, mainly to color the brine, and the sugar color is shared The following is the raw material brine time, which is calculated in minutes when the brine is boiling!
Pork knuckle 150, pig tail 40, pork liver 15 minutes, pork ribs 50 minutes, pork belly 60, pig trotters 40, rabbit head 40, duck wings 25, chicken feet 12, chicken wings 8, pig heart 40, pig scalp meat 40, pork 40, pork ribs 25, duck heart 10, chicken shank 8, pig tongue 40, pig ears 40, duck paw 30, duck gizzard 20, chicken tip 5, the above time, for reference only
Celebrity chef's brine - cured white brine
Production / Shogaoka Yanagi Shun
Lap-mei white brine
Raw materials: 2000 grams of preserved chicken, bacon and preserved duck, 2000 grams of pork bones and chicken bones, 100 grams of green onion and ginger, 15 grams of star anise, 10 grams of grass fruit, cinnamon bark and Sichuan pepper, 30 grams of dried chili pepper, 50 grams of chicken essence, 10 grams of monosodium glutamate, 15 grams of pepper and sugar.
Preparation: 1. Wash the green onion, ginger, star anise, grass fruit, cinnamon, Sichuan pepper, and dried chili pepper, and wrap it with gauze to form a spice bag. 2. Wash the preserved chicken, bacon, preserved duck, pig bones, and chicken bones, boil them in boiling water for 5 minutes, skim off the foam and wash them, put them in a stainless steel barrel and add 25 kg of water to boil over high heat, change to low heat and cook for 5 hours, put in spice bags, chicken essence, monosodium glutamate, pepper, and sugar to taste and filter.
Characteristics: light yellow color, rich cured taste.
Application: Suitable for marinating all kinds of meat products.
The classic recipe of Teochew brine
Soup 3 old hens (total weight of about 5 kg), 3 kg of pig keel, 2 kg of soup bones, 2500 grams of pork belly, pig's trotters and chicken feet, 1500 grams of pork skin, goose fat (chicken fat or cooked lard), 500 grams of Jinhua ham (including ham skin and ham bones), 500 grams of dried scallops, 4 dried fish (baked in the oven in advance until golden brown).
Spices 100 grams of star anise, sand ginger, grass fruit (cut with scissors), white cardamom, fresh lemongrass, 1 monk fruit, 50 grams of bay leaves, cumin, yellow gardenia, white peppercorns, 80 grams of cinnamon bark, Sichuan pepper, 20 grams of tangerine peel, 60 grams of dried chili pepper, 2 clams, 30 grams of licorice and cloves, 500 grams of fresh ginger.
Seasoning Haitian Gold Label Soy Sauce King 1250g, Gold Label Old Soy Sauce 300g, Huadiao Wine 250g, Knorr Chicken Powder, Thailand Fish Sauce, Yipin Fresh Soy Sauce 500g each, 750g rock sugar (of which 500g fried in advance to sugar color), 600g salt, 200g Shuangqiao MSG.
Vegetables 400 grams of green onions, ginger, garlic and shallots, 30 grams of coriander, 50 grams of celery, and 2500 grams of chicken fat.
make
1. In addition to goose fat, Jinhua ham, earth fish, and dried scallops, cut the soup into large pieces, put it in a stainless steel soup bucket, pour water over the surface, boil over high heat, blanch over medium heat for 10 minutes (blanch the water while beating the foam), rinse it slightly with water after taking it out, put it in a large bucket, add 45 kg of water and untreated soup stock, boil over high heat, boil over low heat for about 6 hours, and filter 35 kg of soup.
2. Treat the spices separately (see below for treatment methods), wrap them in gauze, put them in the boiled soup, boil over high heat, change to low heat and cook for about 60 minutes, then put in the seasonings, adjust the color and season.
3. Pour the chicken fat into the pot, burn it over high heat until it is 60% hot, add green onions, ginger, garlic, coriander, celery, and shallots, fry for 5 minutes on low heat until fragrant, remove from the heat, and separate the fat and vegetable materials; Wrap the vegetable material in gauze, put it in the seasoned semi-finished brine, and then pour the boiled fat into it.
Characteristics Golden color (can be adjusted to light yellow in summer), salty, fresh and slightly spicy, rich fragrance.
Top secret of boiling brine
Treat spices as a sort
The chef's treatment of spices can be divided into two types, the first is to fry in a dry pan, and the second is to use it directly. However, each spice has its own personality, so we should also treat it differently when handling it.
My method of processing is that the spices that need to be fried must be fried, and the spices that do not need to be fried are enough to be slightly cleaned. The spices that need to be fried are bay leaves, cinnamon, star anise, white cardamom, cumin, dried chili, Sichuan pepper, grass fruit, white pepper, and the purpose of frying is to make these spices more volatile in the marinating process, so that the brine fragrance is mellow and not lacking. Rinse slightly with water before stir-frying, then put it in a hot dry pot and stir-fry over low heat to bring out the fragrance. Spices that cannot be stir-fried include licorice, cloves, sand ginger, tangerine peel, clams, monk fruit, and yellow gardenia. Because these spices themselves contain a special fragrance, not only the fragrance is easy to volatilize during the frying process, but also produces a slight bitter and astringent taste.
Four steps to give the brine its flavor
How to make brine more fragrant? It's all about the ingredients. Soups, spices, and seasonings are all particular about the application, and only by following these details can you make the perfect brine.
Step 1: Boil the soup. In order to make the brine have enough flavor, the choice of soup stock is very important. I've grouped the soup ingredients into four groups, each of which has its own role to create a good umami flavor.
Group 1 Earth fish and scallops are grouped together and are called "seafood groups", which mainly give the brine enough umami.
Group 2 Jinhua ham skin and Jinhua ham bone are a group, called "wind wax group", which mainly gives the brine a rich and solid mellow aroma.
Group 3 Old hens, pork bones and pork belly are grouped together, called "fresh meat group", which mainly gives the brine enough flavor.
Group 4 Pig skin and chicken feet are grouped together, called "colloidal group", which mainly increases the viscosity of the brine.
Step 2: Fragrance. There is a distinction between outer and inner incense, and it is difficult to determine who is the outer fragrance and who is the inner fragrance, and they sometimes coexist. Among the many spices, I have divided them into four categories:
The "Jun" of brine Nanjiang is the protagonist of Chaozhou brine, and its dosage generally accounts for 30% of the total amount of all spices, mainly playing a role in increasing the fragrance.
The "minister" of the brine, white cardamom and lemongrass play a supporting role, mainly for the purpose of assisting in flavoring, and their dosage accounts for 8% of the total amount of spices.
The "make" of brine Dried chili peppers are the "garnish" in brine, and the dosage accounts for about 4%-5% of the total amount of spices.
The rest of the spices are also auxiliary fragrances, the so-called "accompaniment". How to do this has already been described above.
However, no matter how the spices are classified, one key thing to remember is that the soaking time of the spices must not be too long, and it is generally best controlled at 30-60 minutes. After the brine is boiled, just remove the spices, do not leave them in the brine all the time.
Step 3 Seasoning. In the seasoning link, I personally summed up three major seasoning magic weapons: first, fish sauce. Fish sauce. It is the most important condiment to increase the umami of brine, and it is also essential, but the taste of fish sauce is faint and salty, and if you use too much amount, it will appear salty and bitter, so it is better to use it to flavor than to be greedy. Second, garlic and shallots. In the eyes of Chaozhou people, garlic is like "poor man's monosodium glutamate", whether it is to adjust brine or cook, it is indispensable. Just sauté the garlic and shallots in oil until fragrant or fragrant before cooking. Third, spice oils. Adding fried grease to the brine is also a way to increase the flavor, but the amount of grease should not be too much, and it is generally controlled at 15%.
Step 4 Grading colors. Chaozhou brine is generally based on the primary color, and the color is mainly derived from sugar color, followed by dark soy sauce, so the color produced is golden red, rather than thick black sauce color.
Questions and answers about making Teochew brine
1. The brine I made \ has a very light fragrance, how to remedy it? Can you add some special fresh kings?
Master Cao Yinfei: The brine I taught does not add any chemical flavor additives, and it is a pure original ecological brine. If the fragrance is very light, you can improve it according to the following points, and the fragrance will be prominent:
First, the 4 points of the flavor of the base soup:
1. Fish and scallops can make the soup have a "seafood flavor" smell.
2. Jinhua ham and ham bones can make the soup have the texture of "wind cured meat", and the flavor of ham bones is stronger after roasting.
3. Hens, big bones and pork belly can make the soup present a "fresh meat" flavor.
4. Chicken feet, mainly to increase the viscosity of brine, collagen has the effect of "tonifying fragrance".
Second, the synergistic effect of spices:
In the Teochew brine seasoning, ginger is the protagonist, white cardamom and lemongrass are the supporting roles, and clams, licorice, and yellow gardenia play a harmonizing role, and they are synergistically coordinated with other spices and have their own uses.
Third, the application of sealing oil:
The open modulation method of Chaozhou brine is easy to lead to the volatilization of fragrance, and the addition of oil to the brine plays the role of "sealing the fragrance and increasing the taste", so that the fragrance in the brine can be preserved as much as possible.
2. How to control the salt content in Chaozhou brine? For example, after marinating 50 catties of products, how much salt should be supplemented?
Master Cao Yinfei: Under the condition that the original braised soup remains unchanged, 6-8 grams of salt should be added to each catty of raw materials, and the salt should be adjusted accordingly according to your local taste.
3. What is the proportion of pepper and salt? Is it fixed?
Master Cao Yinfei: I usually make pepper salt, with 5 catties of salt, 120-200 grams of pepper, 60 grams of star anise, 30 grams of cinnamon, put it in the pot to fry the fragrance to become pepper salt. This recipe is basically fixed.
4. When marinating, do you have to add vegetable packets every time? If it is not added, can it maintain its fresh fragrance?
Master Cao Yinfei: The vegetable package and sealing oil in the Chaozhou brine need to be added and fragrant regularly, generally using 4-5 pots, it is necessary to add vegetable packaging and sealing oil to supplement the fragrance and fresh fragrance of the brine.
5. Can the spices in the spice bag be ground into powder?
Master Cao Yinfei: The spices of brine cannot be powdered, but they can be beaten into granules. The use of spices into powder will affect the color and aroma of the brine. Powdered spices can also secrete peculiar smells, which affect the taste, appearance and color of lo-mei. Fresh ginger
6. When making Chaozhou brine, fresh ginger and fresh lemongrass will be used, can you use dry instead, is it necessary to put it, and if you don't release it?
Master Cao Yinfei: Fresh ginger can reduce fishy hair, and fresh lemongrass can enhance the fragrant aroma. They give the fragrance characteristics of Chaozhou brine are particularly prominent, so they must be put, if there is no fresh, you can use dried, dried ginger should be put 60 grams, dried lemongrass is 30 grams. Note that there should not be too much dried lemongrass, because its spicy fresh flavor is lighter, and the peculiar smell is too heavy, and more will change the characteristics of Chaozhou brine. brine
7. How to clean up the foam in the brine in Chaozhou brine? As soon as the brine boils, it foams, so should such foam be knocked off?
Master Cao Yinfei: Brine is generally divided into four layers, the upper layer is oil slick, the second layer is foam, the third layer is brine, and the fourth layer is slag. When using brine, boil first, beat off the excess oil slick, and then clean the foam, take out the spice bag after each marinated raw materials, and remove the precipitated slag in time.
8. When making Wushan Gong goose, why do you put salted lard, if you don't let it go? Our local people are not used to the flavor of wax, what should we do, how can we improve it?
Master Cao Yinfei: The wax flavor of the tribute goose mainly comes from salted lard. The aroma of salted lard gives the tribute goose an irreplaceable delicacy. If you are not accustomed to the flavor of cured meat locally, you can reduce the amount, or you can not put it, and appropriately increase the amount of bacon and ham to make up for the flavor.
9. When adjusting the marinade soup of Wushan Gong Goose, what is the purpose of adding meat skin to make the marinade thicker?
Master Cao Yinfei: The purpose of adding meat skin is mainly to increase the viscosity of the brine, and at the same time give the marinated raw materials the effect of "tonifying fragrance".
10. When using Chaozhou brine to marinate beef, how to make the beef more tender without chemical additives?
Master Cao Yinfei: Wrestling beef can play a role in tenderizing, because in the process of beating, the fibrous tissue of the beef is destroyed, and the finished beef has a tender taste and chewy. The operation method of proportioning is as follows: take 10 catties of beef tendon meat and cut it into 500 gram pieces, rinse it with running water for 1 hour to remove blood stains, control the water, and then use a clean towel to absorb the water, add 600 grams of pepper salt, 200 grams of rice wine, 50 grams of ginger, mix well and rub it thoroughly by hand, put it in the barrel, beat it 8 times a day, 5 minutes each time, marinate for 1 week, rinse and rinse it with running water for 3-4 hours, and then fly water and marinate it according to the normal process.
Classic Teochew brine dishes
Large platter of brine
Brine money belly
Brine four spells
Brine platter
Wushan Gong Goose
Wushan Gong Goose
Four gold medal geese
Brine goosefoot wings
Brine egg tofu
Brine soft-shelled turtle
Brine platter
Brine raw fish (black fish)
Pork tongue in brine
Wushan Gong goose wings
Wushan Gong goose goose head
Wushan Gong goose paw
White clouds and phoenix claws
The origin of the name of Baiyun phoenix claw is that the people of Guangzhou used the clear water flowing on Baiyun Mountain to wash the chicken feet, which is different from washing with tap water or well water, which is more delicious, and the entrance is more crisp and cool. Similar to Shanshui Tofu. Because of this, people named it Baiyun Phoenix Claw.
Ingredients:
Chicken feet, garlic, bell peppers, spices (i.e.: star anise, bay leaves, cinnamon, tangerine peel, grass fruit Seasoning: Chen Cun water, white soy sauce, white rice vinegar, chili oil, sesame oil
Make:
1. Wash the chicken feet and chop off the toes, crush the garlic and chop it into shape, and chop the bell pepper.
2. Put the pre-processed chicken feet into boiling water and rinse with water, heat the oil in the pot and add ginger and spices to fry the fragrance, add an appropriate amount of water, adjust to the basic flavor and boil, and soak the chicken feet in the marinade for 4 to 5 minutes and pour out the supercooling.
3. Put the marinated chicken feet into the soup bowl, add an appropriate amount of soap water and mix well, let it stand for a while until it turns white, rinse off the smell with water and set aside.
4. Put the minced garlic and bell pepper into a bowl, add the basic flavor, pour in the hot oil and mix evenly, then add the white soy sauce, a little sesame oil, an appropriate amount of white vinegar, pour in the chicken feet and stir evenly, neatly put them on the plate, and pour them with chili oil.
Casserole soft-shelled turtle phoenix claws
This dish is improved from the "secret soft-shelled turtle" of the specialty Hunan cuisine franchise restaurant, and adds hoisin sauce, Zhuhou sauce, spicy sauce and white bean curd to the soft-shelled turtle sauce originally composed of Jingsha Douban King and Jingsha hot sauce, and the improved soft-shelled turtle sauce has three advantages compared with the previous one:
1. The saltiness is reduced by one percent, and the saltiness of the soup is moderate.
2. The newly added sauce enhances the umami of the dish, and the flavor of the sauce is more mellow, and the aftertaste is fresh and sweet.
3. Add spicy sauce to increase the spiciness of the dish, and the spicy is enjoyable. In addition, this soft-shelled turtle has another distinctive feature, that is, it is directly burned in the pot without boiling water, which retains the umami of the soft-shelled turtle, and the fishy smell is well covered by the sauce. The key to the production of this soft-shelled turtle lies in the sauce, when adjusting the sauce, it is necessary to keep the sauce on low heat, and when frying the sauce, it is necessary to stimulate the sauce aroma on high heat.
Production process: 1. Take 1 soft-shelled turtle weighing about 2 catties, cut it into small pieces after slaughtering, wash away the blood and water for later use, and 10 tiger skin chicken feet.
2. The pot is slippery, add 150 grams of mixed oil and burn until it is hot, add 50 grams of pork belly slices and stir-fry the oil over low heat, until the corners of the meat slices are slightly charred, add 150 grams of secret sauce, quickly fry on high heat, add soft-shelled turtle, chicken feet quickly stir evenly, add 5 catties of broth, add 5 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of aged vinegar, 1 gram of spice powder, continue to heat for 1 minute after boiling, change to low heat and cover and simmer for 20 minutes, until 3/5 of the soup in the pot remains, change to high heat, add 50 grams of garlic cloves and a little ginger, Remove the remaining soup in half and remove from the pan.
Secret Sauce:
1. 3000 grams of Jingsha Douban, 2000 grams of Jingsha hot sauce, 1200 grams of spicy sauce, 1000 grams of hoisin sauce, 600 grams of Zhuhou sauce, 1 bottle of white bean curd, mix well and set aside.
2. Put 100 grams of mixed oil into the pot (rapeseed oil, lard, and salad oil are mixed evenly according to the ratio of 1:1:1) and burn until it is hot, the pot is removed from the heat, and the mixed sauce mixed in step 1 is put in, stirred for 3 minutes to fully integrate the sauce and oil, and the spice powder (50 grams of star anise, 50 grams of cinnamon, 40 grams of cumin, 30 grams of grass fruit, and 25 grams of white cardamom are mixed evenly and beaten into powder) and stirred evenly, and then put into a stainless steel barrel after cooling, and sealed with plastic wrap and stored in a cool place.
Technical points: 1. The temperature should be low when adjusting the sauce, so that the sauce can be fully integrated and the flavor of the sauce should be prevented from being lost.
2. The temperature should be high and the speed should be fast when frying the sauce, and the soft-shelled turtle will be soaked in a small number of shrimp eyes, and the fragrance of the sauce will be the strongest at this time, which can well remove the fishy smell of the soft-shelled turtle, and the aroma will be fully absorbed by the soft-shelled turtle meat, and the flavoring effect is excellent.
Braised phoenix claws
Material:
Ingredients: 500 grams of chicken feet, seasoning: 10 grams of shallots, 15 grams of cooking wine, 8 grams of salt, 3 grams of monosodium glutamate, 4 grams of sugar, 5 grams of ginger, 3 grams of Sichuan pepper, 2 grams of star anise, 1 gram of cinnamon
Method:
1. Peel off the old skin of the chicken feet, cut off the toes, wash and put them in the pot, add shallots, ginger, cooking wine and water, burn until the feet are ripe and take them out, sprinkle with a little salt, and put them aside to cool.
2. Take 1 pot, put in the water that can submerge the chicken feet, add salt, monosodium glutamate, sugar, pepper, cinnamon, fennel, boil over a high fire, pour it into a clean container, pour in the chicken feet after cooling, put it in the refrigerator, and eat it after 6 hours.
3. When eating, take out the chicken feet, change the knife and put it into the pot.
Steamed phoenix feet with peanuts
Liuyang steamed cuisine is very famous, is an important part of Hunan cuisine, is also a separate cuisine, according to statistics, there are more than 30,000 steamed restaurants in Liuyang, the country. Liuyang steamed vegetables can be steamed in everything, and everything in steaming has a taste, which is the biggest feature of Liuyang steamed dishes.
Batch prefabrication: 1. Put the maltose in the microwave on high heat for 3 minutes until melted, and then evenly coat the phoenix feet.
2. Heat the salad oil in the pot until it is hot, fry it in the chicken feet until the skin is golden and foamy, remove it and soak it in hot water for 20 minutes.
3. Heat the bottom oil in the pot, add 40 grams of dried chili peppers, 30 grams of green onions, ginger, 12 grams of star anise and stir-fry until fragrant, add 2 kg of phoenix feet and stir-fry evenly, add 5 cm of broth to the phoenix feet, add 15 grams of fresh soy sauce, 20 grams of steamed fish soy sauce, 15 grams of salt, 10 grams of monosodium glutamate, 8 grams of chicken essence, 8 grams of sugar, pour into the container, seal the plastic wrap, and steam for 30 minutes until soft.
4. Soak the peanuts in water, put them in a clean pot after removal, add water, star anise and salt and cook for 20 minutes. 5. Take 300 grams of cooked chicken feet and 150 grams of cooked peanuts into a clean pot, add an appropriate amount of original soup and a little red pepper rings, reduce the juice over high heat, and put it in a small bowl.
Cooking process: Peanuts and phoenix feet are steamed in the steamer for 8 minutes until they are thoroughly served.
The key to production: 1. Control the oil temperature when frying the phoenix claws, too high will fry the paste, and too low the skin of the phoenix claws is difficult to swell.
2. The fried chicken feet should be soaked in hot water, which can make the skin wrinkled, absorb enough water, and appear fluffy.
Secret gold medal phoenix claws
This dish has a rose-red color, sweet and sour, slightly spicy, and vinegar-flavored taste. When making, use United States imported phoenix claws for natural thawing, rinse with running water for 2 hours, rinse the dirty blood, then cut off the toenails, put them in a pot of cold water, add green onions, ginger, white wine, simmer for 20 minutes on low heat (water just bubbles) (low temperature slow cooking can let the taste slowly penetrate into the chicken feet, even the bones are very delicious), take out, soak in ice water for 6 minutes, you can shrink the skin of the phoenix feet, and soak in the prepared vinegar water for 6-8 hours. The phoenix claws made in this way are large, and usually 7 are needed for one serving, but only 5 are needed for the phoenix claws made by this method; It tastes just right, the tendons are not hard at all, and it is easier to chew.
The price is 28 yuan, the cost is 10 yuan, and 1,000 copies are sold every month
Ingredients: 5 quick-frozen chicken feet.
Seasoning: 100 grams of green onions, 100 grams of ginger, 15 grams of liquor, 1 kg of homemade vinegar water.
Method: Chicken feet are thawed naturally, rinsed with water for 2 hours, cut off toenails, add 2 kg of water, green onions, ginger pieces, white wine, boil for 20 minutes on low heat, remove into ice water, soak for 6 minutes, remove into homemade vinegar water, soak for 6-8 hours, and put on a plate.
Homemade vinegar: 2 bottles of Zhejiang balsamic vinegar and Donggu soy sauce, 1.5 bottles of red Zhejiang vinegar, 500 grams of sugar, 60 grams of green onions, ginger, coriander, and celery, and mix evenly.
Spicy chicken feet with ginger
Ginger and spicy dishes are trendy in taste, and successful dishes should first feel the obvious ginger and spicy aroma, followed by the spicy taste of chili. Because of its unique flavor shape, it has a strong taste impact, so it is loved by young customers.
Ginger spicy should smell the ginger first, and then taste the spicy taste of the chili. First of all, the ginger slices should be fully stir-fried, and then the chili pepper should be fried, otherwise the ginger flavor will not come out and will be covered by the taste of the chili pepper.
Ingredients: 600 grams of phoenix feet.
Seasoning: 100 grams of garlic and salad oil, 150 grams of dried chili peppers, 300 grams of light soy sauce, 5 grams of monosodium glutamate, 20 grams of oyster sauce, 50 grams of tea oil, 30 grams of cooking wine, 3 grams of pepper, 15 grams of chicken powder, 600 grams of broth and water, 500 grams of ginger slices.
Preparation: 1. Cut off the tips of the toes, rinse and blanch.
2. Heat the pan with salad oil and tea oil, add ginger slices and stir-fry over low heat until the flavor comes out, garlic and dried chili peppers stir-fry until fragrant, put the phoenix feet into the pot, cook cooking wine, stir-fry together until flavorful, add light soy sauce, chicken powder, oyster sauce and pepper, add 300 grams of stock to bring to a boil (about 1 minute). 3. Pour the phoenix claws into the pressure cooker, pour in 300 grams of broth, 600 grams of water, press for 3 minutes, and then remove from the pot, and add monosodium glutamate to the plate.
Salty bone phoenix claws
The production concept of this dish is similar to that of the golden goose, using marinated salted pork ribs to cook the chicken feet, the method is simple, but the umami is very strong.
Ingredients: 400 grams of chicken feet, 100 grams of salted pork ribs, 5 grams of green and red peppers.
Seasoning: Ingredient A (30 grams of white vinegar, 15 grams of green onion and ginger slices), 6 grams of salt, 50 grams of refined chicken fat, 10 grams of ginger slices, 1 kg of two soups.
Production: 1. Freeze the phoenix claws naturally, put them in boiling water, add Ingredient A, blanch them over high heat for 8 minutes, rinse them with cold water after removing them, and cut off the toes.
2. Chop the salted pork ribs into small pieces, blanch them on high heat for 10 minutes, remove them and rinse them with cold water.
3. Put chicken fat in the pot, when it is hot, add ginger slices and stir-fry until fragrant, add salty pork ribs and phoenix feet, pour in the second soup and boil over high heat, change to low heat and heat for 40 minutes, season with salt, sprinkle green and red pepper grains to decorate.
Crucial: The amount of salt to be put in depends on the saltiness of the ribs.
Fragrant phoenix claws
Ingredients: 500 grams of large phoenix claws from United States, 2.5 kg of cooking oil (for fried phoenix claws).
Flavoring: 500 grams of dark soy sauce, 1 part of Chaozhou brine, 250 grams of maltose, 500 grams of water.
Dipping sauce: Mix 10 grams of fresh sand ginger, 80 grams of minced garlic, 30 grams of tempeh, 100 grams of Maggi fresh soy sauce, 1 gram of chicken essence and 10 grams of cooked peanut oil.
Chaozhou brine formula:
Ingredients: 400 grams of light soy sauce, 250 grams of chicken (duck, goose) oil, 250 grams of pork bones.
Recipe for herbs and spices:
10 grams of conpoy, 10 grams of earth fish, 8 grams of star anise, 10 grams of sand ginger, 12 grams of grass fruit, 15 grams of licorice, 15 grams of cinnamon, 5 grams of bay leaves, 1 monk fruit, 10 grams of Sichuan pepper, 5 grams of cloves, 5 grams of cumin, 15 grams of tangerine peel, 150 grams of dried ginger, 30 grams of lemongrass, 5 grams of jade fruit.
Other ingredients: 1 gram of dried chili, 60 grams of garlic, 35 grams of ginger, 50 grams of shallots, 50 grams of green onions, 50 grams of parsley, 30 grams of coriander.
Seasoning: 200 grams of salt, 100 grams of monosodium glutamate, 50 grams of chicken essence, 150 grams of Huadiao wine, 35 grams of fish sauce, 15 grams of rose wine, 80 grams of oyster sauce, 300 grams of rock sugar.
Method: Put the herbs and spices in a soup bag and put it in a stainless steel barrel, put in 5 kg of water, then add light soy sauce and pork bones, fry the other ingredients with oil and put them into the soup together, put in chicken fat after boiling over a fierce fire, change to slow heat and cook for about 3 hours, take out the soup bag, chicken fat and pork bones, put in seasonings, and then cook for 10 minutes to become Chaozhou brine.
Directions:
(1) Soak the United States phoenix claws in cool water for about a few minutes, wash and scrape, and drain the water.
(2) Make skin water: Mix the maltose and water evenly.
(3) Soak the phoenix claws in skin water.
(4) Put the phoenix claws in the tuyere to dry, then put them in the oil pan and fry them until the skin of the phoenix claws is swollen and foamy, and the volume of the whole phoenix claws increases, then drain the oil.
(5) Put the fried chicken feet into the Chaozhou brine and soak them in the brine for 30 minutes, and then pick them up and serve them on the plate.
Features: Tender and crispy, delicious taste.
Key points: When frying, the oil temperature should be controlled at about 185 °C, and the judging standard is that the oil surface is slightly smoky; The time of frying depends on the effect of the phoenix claws being fried, as long as the phoenix claws are completely blistered.