Now the industry is constantly subdividing, and this subdivision of work, in the brine such a way of cooking, is also constantly withdrawing. For the refinement of brine, in addition to the taste, it is more targeted to make more targeted adjustments to the characteristics of different ingredients, and these adjustments are often reflected in the choice of spices and dosage. The brine introduced today is refined from the traditional Chaoshan goose meat brine and used to marinate the ingredient of goose paw.
Among the common Chaoshan goose brine, more is to highlight its freshness, often through the Chaoshan brine commonly used main ingredient nan ginger with lemongrass, cumin, coriander seeds, nutmeg and other spices to complete, today's brine is also the same. Different from the traditional general and goose brine spices, this brine increases the amount of coriander seeds, a spice commonly used for condiments, and uses it in the position of the material, while the amount of lemongrass in the Chaoshan goose meat brine is reduced, which creates a fresh taste that is different from the tradition.
Goosefoot is an ingredient with a large amount of sebum, so under the fresh spindle, it creates a suitable sebum supplement, which is a key to its success. So this brine is selected with fresh Shannai with fragrant leaves, sand kernels to complete, Shannai with incense leaves, sand kernels This combination is a very common combination when giving incense to the surface sebum, the aroma is relatively strong, but because the Sana becomes fresh, so the sense of freshness will be improved, on this basis and then added white cocot, the aroma of the white cocot is also relatively fresh, while there is a sense of layering, so that it plays a role in echoing the main axis aroma.
Friends who eat goose paws know that the fragrance of goose paws is the most wonderful when sucking, so for a design brine for goose paws, it needs to make great efforts in the inner fragrance, and this brine is solved through these two aspects. The first is through the combination of cloves and grass, which for bone-bearing ingredients, they can make the aroma more infused, which is one aspect of the brine to create the inner fragrance. In addition, it is the use of peppercorns, white pepper and licorice to achieve the effect of chewing more and more fragrant. Finally, let's look at the specific formula.
Spices: 20 grams of southern ginger, 10 grams of coriander seeds, 10 grams of licorice, 8 grams of fresh mountain nai, 7 grams of star anise, 7 grams of white nutmeg, 4 grams of lemongrass, 4 grams of nutmeg, 4 grams of grass pom, 3 grams of grass fruit, 3 grams of peppercorns, 3 grams of fragrant leaves, 2 grams of cumin, 2 grams of white pepper, 2 grams of sand kernels, 2 grams of cinnamon, 2 grams of white root, 2 grams of cloves
Bottom soup: about 12 kg of water, 1 kg of chicken rack, about 2 kg of pork bones, 1 kg of ham, 1 kg of plum meat, 50 grams of Yaozhu, 300 grams of goose oil, 50 grams of chicken
Seasoning: 300 grams of garlic, 200 grams of flower carving wine, 200 grams of rock sugar, 150 grams of fish sauce, 30 grams of monosodium glutamate, 50 grams of salt