Speaking of brine, I believe that many duck necks, duck wings, chicken feet, pig trotters, brine eggs, etc. will appear in your mind, and you will drool when you think about it. Many people have thought about their own halogen at home, but they have no choice but to understand the production method and formula of brine, and can only look at the circle of friends of domestic sisters...
In fact, brine has a universal recipe, whether it is meat dishes or vegetarian dishes, with this recipe brine, it will be fragrant and flavorful, what is delicious, even eat 3 pounds is not enough. And as long as you make a good brine, you can always use it, and the more you use it, the better it tastes
The method is also super simple, oh, look at it again, even the kitchen white can easily get it. From now on, you can also be happy to dry the circle and feed others! Go, see recipes and recipes go ~
food
RECIPE
table
1. Brine duck wings
2. Marinated duck neck
3. Marinated duck gizzards
4. Beef tendons
5. Marinated pork belly
6. Secretly marinated pig's trotters
7. Brine chicken wing tips
8. Marinated chicken feet
9. Marinated eggs
10. Brine peanuts
Universal brine formulation
Star anise 4 g, cinnamon peel 5 g, coriander leaf 3 g, tangerine peel 5 g, grass fruit 4 pcs, cloves 2 g, cumin 6 g, peppercorns 10 g, dried chili peppers 15 g, ginger 30 g, chives 30 g, rice wine 100 g, soy sauce 100 g, rock sugar 50 g
It can be brine for about 8 pounds of ingredients
Tips: The above formula is based on ingredients, and other ingredients can also be added according to personal preferences.
01 Brine duck wings
The biggest feature of duck wings is that they are not tepid, clear and deheated, and are suitable for people with yin and blood heat. Duck wings themselves have no fat, just a few strong pieces of duck meat and some crispy bones, the marinade is soaked into the duck meat, it is called a fragrant ah!
Ingredients
Ingredients: 500 g duck wings, 1/2 onion, 250 ml beer
Accessories: 5 grams of cinnamon, 3 star anise, 2 pieces of fragrant leaves, 2 grams of cumin, 3 slices of baizhi, 10 grams of dried chili pepper, 5 millet peppers, 20 grams of ginger, 5 cloves of garlic, 2 shallots, 30 grams of cooking wine, 20 grams of bean paste, 30 grams of rock sugar, edible oil to taste
How to do it
1. Soak the duck wings in water for more than half an hour and soak in the bloody water.
2. Peel the ginger, cut into thin slices, shred the onion, cut the millet into spicy rings, peel the garlic and wash the chives.
3. Pour an appropriate amount of water into the pot, add 10 grams of ginger, 1 chives, 15 grams of cooking wine, then put the duck wings into the pot with cold water, boil and continue to cook for about 5 minutes, cook a lot of foam, and then fish out the duck wings in cold water for later.
4. After the pot is smoky, pour in the appropriate amount of cooking oil, heat the oil and add garlic, ginger slices, onions, millet and stir-fry until fragrant. Continue pouring in the bean paste and soybean sauce and stir-frying in the red oil.
5. Continue to pour in cumin, dried chili peppers, star anise, cinnamon, white root and fragrant leaves and stir-fry evenly.
6. Add the duck wings and stir-fry until evenly colored and slightly yellowish.
7. Continue to pour beer, rock sugar, cooking wine, etc., bring to a boil over high heat, and simmer over medium-low heat.
8. When the soup is about to be dried, change to high heat and stir-fry to collect the juice.
02 Brine duck neck
Duck neck is chewy, very suitable for a dish to drink, but also a good snack to chase the drama, every time you make this duck neck always have to prepare a little more, or not enough to eat.
Ingredients: 7 duck necks, 2 bottles of beer
Accessories: 4 star anise, 5 fragrant leaves, 1 gardenia, 1 grass fruit, 2 white nuts, 1 peppercorn, 1 dried red pepper, 1 small piece of ginger, 1 head of garlic, 1 spoonful of dark soy sauce, 2 spoons of light soy sauce, 10 grams of salt, 1 handful of rock sugar, 2 small spoons of sweet noodle sauce, water to taste
1. Wash the neck of the duck.
2. Cut the duck neck into two pieces, put it in a pot of cool water, bring to a boil over high heat, and remove the duck neck when all the colors change and foam appears.
3. Rinse the blanched duck neck until it is completely cool.
4. Pour all the brine and water in the ingredients into the pot, bring to a boil on high heat, pour the duck neck and beer into it, bring to a boil on high heat and reduce the heat, cover the lid and simmer for 30 minutes.
5. Cook until the soup is less thick, remove the duck neck and chop into small pieces.
6. Soak in the broth for another 2 hours, fully flavored, cool and fished out, refrigerated for better taste.
03 Marinated duck gizzard
Duck gizzard is chewy and chewy, and can not resist its temptation at all, mixed with coriander, chives, peppers, soy sauce, vinegar, etc., not only excellent side dishes, but also with porridge to eat steamed buns.
Ingredients: duck gizzard 900 g
Accessories: 3 star anise, 3 fragrant leaves, 3 sand kernels, 1 handful of peppercorns, 2 dried red peppers, 1 large piece of fresh ginger, 2 green onions, soy sauce, a little oyster sauce, salt
1. Buy the duck gizzard and clean it again, there are residual tendons on the inside that need to be removed, and the white mesh oil on the outside is also torn off, and then cleaned inside and out.
2. Pour the seasoning into the pot, pour the appropriate amount of warm water, pour all the duck gizzard into the pot, then pour in soy sauce, oyster sauce and salt, and mix well.
3. Bring to a boil over high heat and reduce the heat, no need to blanch the water, just remove the foam on the surface.
4. The marinated duck gizzard is soaked in the soup to make it more flavorful, and it can be eaten hot or cold, or it can be cut into pieces or sliced.
04 Beef tendons
The difficulty coefficient of brine beef is actually not large, I think it is very suitable for kitchen novices, not only can be eaten directly as a brine platter, but also can make beef noodles, or make a small stir-fried side dish, the highest rate of the table is a dish.
Ingredients: beef tendon meat 1300 g
Excipients: 10 grams of grass fruits, 10 grams of cinnamon, 10 grams of white root, 10 grams of fennel, 5 grams of fragrant leaves, 10 grams of tangerine peel, 5 grams of cardamom, 10 grams of fragrant sand, 10 grams of peppercorns, 5 grams of dried chili peppers, 10 grams of dried ginger, 2 green onions, 30 grams of cooking wine, 2 tablespoons of dark soy sauce, 15 grams of light soy sauce, 1 tablespoon of oyster sauce, 3 grams of salt, 15 grams of rock sugar, water to taste
1. Cut the beef tendon into 3 large pieces, soak for a while, wash the blood, remove and drain.
2. Add water to a casserole dish, add all spices, ginger, chili peppers, shallots, pour in cooking wine, soy sauce, soy sauce, oyster sauce, salt and rock sugar, bring to a boil over high heat and then bring to a medium heat, slowly simmering out the aroma.
3. Put the beef tendon meat in the brine, cover the pot, simmer for about 30 minutes on medium-low heat, turn off the heat and let the beef soak in the brine for half a day or all night.
4. Heat the brine before serving, cook for a while, scoop it up and cut into pieces, then eat it with the sauce. The climate is too hot, and the uneaten beef should be fished up, cooled and put in the refrigerator for preservation.
05 Pork belly with fragrant marinade
People say: Eat the heart to replenish the heart, in order to form the complement. The meaning of the words is that people who are restless can supplement their hearts by eating more pig hearts, and people with bad spleen and stomach can eat more pig stomachs to nourish them. Make a marinated pork belly today, simple and fast, save time than soup.
Ingredients: 1 pork belly
Excipients: 6 grams of cinnamon, 2 star anise, 2 grams of fragrant leaves, 3 grams of tangerine peel, 2 grams of peppercorns, appropriate amount of chives, 10ml of cooking wine, 10ml of light soy sauce, a little soy sauce, 5 grams of refined salt, 20 grams of coarse salt, 15 grams of rock sugar, starch
1. Put the pork belly into the basin, add starch and coarse salt, gently rub the pork belly to remove the dirt of the pork belly, wash and remove the fascia.
2. Add an appropriate amount of water to the casserole dish and add all the spices, soy sauce, soy sauce, cooking wine, salt and rock sugar.
3. Add the treated pork belly, bring to a boil over high heat, then change to medium heat and continue to marinate.
4. Brine until the pork belly is soft and rotten, the time is about 1.5 hours, let it cool and cut into pieces, you can eat it.
06 Secretly prepared brine pig's trotters
Pig trotters are rich in collagen, which can increase skin elasticity and delay skin aging. The marinated pig's trotters are super soft and sticky to eat, without any fat feeling, plus the brine is quite flavorful, which is really more and more fragrant.
Ingredients: 2000 g of pig's trotters
Accessories: star anise 10 g, fragrant leaves 2 g, grass fruit 5 g, white kon 5 g, grass kon 5 g, fragrant sand kernel 5 g, dried red pepper 10 g, peppercorns 5 g, ginger 1 small piece, cooking wine 10 g, light soy sauce 1 spoon, dark soy sauce 3 spoons, balsamic vinegar 1 spoon, salt 4 spoons, water to taste
1. Scrape and wash the pig's trotters and chop them into small pieces.
2. Boil water in a pot, put the chopped pig's trotters into the pot, boil the water and cook for about 5 minutes, take out and rinse with cold water and wash well.
3. Pour all the trotters into the saucepan, then pour all the spices and spices, add water over the trotters, press the stew button, simmer over low heat.
4. When the time comes, you can get out of the pot. Pig's trotters will be more soaked, and it will be more flavorful.
07 Brine chicken wing tips
The chicken wing tip is smooth and tender, and is used to make a super fragrant brine, a delicious appetizer and a small snack.
Ingredients: Chicken wing tip 500 g
Accessories: 1 packet of brine, 4 dried chili peppers, 3 slices of ginger, 2 green onions, 1 tablespoon of cooking wine, 3 tablespoons of soy sauce, 1 tsp of dark soy sauce, 1 tsp of salt, 1 small piece of rock sugar, water to taste
1. Place the brine wrapper on gauze, wrap it up, and tie the mouth tightly with white thread.
2. Add the appropriate amount of water to the pot, then add the brine packet, green onion, dried chili peppers and ginger slices.
3. Add cooking wine, soy sauce, soy sauce, salt and rock sugar and bring to a boil over high heat.
4. Bring to a boil, then reduce heat and cook for half an hour.
5. Blanch the chicken wings and add to the boiled brine.
6. Cover, bring to a boil on high heat, reduce heat and cook for 15 minutes, then turn off the heat, soak for more than 3 hours and serve.
08 Marinated chicken feet
After the brine of chicken feet, especially soft and flavorful, rich in flavor, eating often has a sense of tooth and mouth, so many people can not resist the charm of brine chicken feet.
Ingredients: 500 g chicken feet
Accessories: 1 star anise, 1 slice of cinnamon, 3 dried chili peppers, a few peppercorns, a little pepper, a suitable amount of ginger slices, 4 spoons of cooking wine, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of oyster sauce, 2 spoons of salt, 1 handful of rock sugar
1. Cut off the nails of the chicken feet, put them in a pot, add an appropriate amount of water, ginger slices, 1 spoonful of cooking wine, bring to a boil, skim off the foam, wash and set aside.
2. Brush the rice cooker with a layer of oil, add chicken feet, all spices, ginger slices, cooking wine, soy sauce, dark soy sauce, oyster sauce, pepper, salt and rock sugar.
3. Pour in an appropriate amount of water without passing the chicken feet, stir well, and press the cook button.
4. After the end of the program, you can eat it, soak it in the sauce more, it will be more flavorful.
09 Brine eggs
The brine eggs are simple to prepare, and the taste is better than what is sold in the shop outside, if you have time, give the family a pot of brine on the weekend, when it is too late in the morning, cook a bowl of noodles, with a spoonful of meat sauce, a little vegetables, a brine egg, it is perfect...
Ingredients: 8 eggs
Accessories: 1 small piece of cinnamon, 2 star anise, 3 pieces of fragrant leaves, 3 grass fruits, 6 dried peppers, 60ml of light soy sauce, 2 spoons of dark soy sauce, 1 bottle of beer, 2 spoons of sugar
1. Wash the eggs, gently put them in a pot, add the right amount of water, bring to a low heat, after the water comes to a boil, cook for about 8 minutes.
2. Fish out the boiled eggs, immediately add them to the ice water, after cooling, easily peel the shell, and then use a fruit knife to gently slide a small bite in the thick place of the egg whites to facilitate the taste.
3. Add water, beer, soy sauce, soy sauce, sugar and spices to the pot and cook for about 15 minutes on high heat.
4. Put the eggs in the boiled soup, re-boil, cover the pot, turn to medium heat and cook for 40 to 50 minutes.
5. Turn off heat and simmer for a few hours, time permitting, or refrigerate overnight for better taste. In the middle, turn the egg over from time to time to make the color more even.
6. After the eggs are flavored, turn the heat back on to collect the juice, and put the brine and the remaining marinade together in the refrigerator for preservation.
10 brine peanuts
The marinated peanuts can be used directly as appetizers, or you can add some blanched diced carrots, diced celery, etc., and mix with balsamic vinegar and sesame oil to eat well.
Ingredients: 200 g peanuts
Accessories: 1 star anise, 1 fragrant leaf, 2 dried chili peppers, 1 spoonful of peppercorns, 2 tbsp light soy sauce, 2.5 tbsp vinegar, 3 tbsp white sugar
1. Wash the peanuts and soak them in water for about 2 hours.
2. After the peanuts are washed, put in the health pot, pour in the appropriate amount of water, and put all the spices into the health pot.
3. Turn on the power and start the "health porridge" function.
4. After the program is over, the peanut brine is ready! Refrigerate it overnight for a better flavor.