As a chef, everyone knows that the status of Chaozhou brine in the chef community and the degree of attention are unparalleled! For many novice chefs, it is very difficult to learn a brine recipe with an accurate proportion, and the average person feels that Teochew brine, only Teochew's masters can make good taste, even if they get an accurate recipe, they may not be able to make top brine! In fact, it is not so difficult to make a bucket of qualified top brine, as long as you master the proportional formula for making Teochew brine, you can also make it!
Soup:
2 fresh old hens (total weight of about 4 kg), 5 kg of pork backbone, 3 kg of pork stick bones, 1500 g of pig hands, 2000 g of chicken feet, 1300 g of pork skin and chicken fat, 400 g of Jinhua ham (including ham skin and ham bone), 400 g of dried Yao pillar, and 3 dried earth fish (to be baked in the oven in advance until golden brown and crushed).
spices:
110 grams each of large ingredients, sand ginger, grass fruit (crushed), lemongrass and cardamom, 2 monk fruit, 40 grams each of fragrant leaves, cumin, yellow gardenia and white peppercorns, 90 grams each of cinnamon and da hong pao peppercorns, 20 grams of tangerine peel, 50 grams of dried peppers, 2 clams, 40 grams of licorice and cloves, and 600 grams of fresh southern ginger.
seasoning:
Haitian brand Gold Label Raw Soy Sauce 1350 grams, Gold Label Old Soy Sauce 200 grams, Guyue Longshan Flower Carving Wine 240 grams, Jiale Fresh Chicken Powder 200 grams, Donggu Yipin Fresh Seafood Soy Sauce 300 grams, Thai Fish Sauce 400 grams, Slice Sugar 350 grams, White Sugar 500 grams (fried in advance to sugar), Refined Salt 600 grams, Plum Blossom MSG 200 grams.
Vegetable ingredients:
500 grams of green onion, ginger, garlic meat, dried shallots, 50 grams of coriander, 40 grams of parsley, 2600 grams of cooked chicken fat.
Detailed production method:
1. Except for chicken fat, Jinhua ham, dried earth fish, dried Yaozhu, all the meat ingredients are chopped into large pieces, poured into the bucket and boiled with clean water, changed to a low heat and blanched water for 5 minutes (blanching the water while beating the blood foam), rinsed with running water after fishing out, put into a stainless steel bucket, add 50 kg of pure water and all the soup, after boiling on high heat, hang the soup on a low heat for 5 hours (pay attention to not pasting the pot), filter and then leave about 40 kg of broth.
2. Stir-fry the spices in a wok over low heat (see the previous article for detailed treatment), wrap it in fine gauze and put it directly into the boiled broth, boil on high heat and reduce the heat to cook for about an hour, and then add other raw materials to taste.
3. Pour cooked chicken fat into the pot (the detailed boiling method of chicken fat can be found in the previous article), heat to 50% heat, add green onion, ginger slices, garlic meat, coriander, parsley, dried shallots, fry over low heat until golden brown, fish out the vegetable ingredients wrapped in fine gauze, put into the seasoned brine bucket, and then pour the boiled chicken fat into it!
Taste Characteristics:
Golden color, salty and slightly sweet, rich in fragrance, lips and teeth left fragrant!
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