I have always heard that brine is more and more fragrant, and there is a so-called century-old brine theory, but this master said that it cannot be boiled in advance, and it should be used now.
Yellow marinade
Ingredients: 150 grams of yellow gardenia, 100 grams of coriander leaves, 50 grams of yamana, 25 grams of peppercorns, 50 grams of galangal, 25 grams of sand kernels, 150 grams of fried garlic kernels, 150 grams of fried fresh orange peel, 150 grams of celery, 150 grams of ginger, 1 bottle of sand sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of monosodium glutamate, 230 grams of refined salt, 12 grams of bone broth.
(Yellow gardenia, also known as yellow branches, gardenias, can generally grow in hilly mountains and prefer acidic soils; May-June white flowers, ripening before October, yellow fruits chinese medicinal herbs, yellow... In the hilly mountains, select slopes with fatter, thicker, sunny slopes, mountain nests, and hilllands for afforestation, because yellow gardenia is a shrub and fruit picking is to be carried out. It can also be used as yellow food coloring, and the white petals can be eaten after boiling water; the whole tree is an ornamental plant)
Method:
(1) The yellow gardenia is cracked with a knife, the celery is knotted, and the ginger is loosened with a knife.
(2) Put yellow gardenia, fragrant leaves, yamana, peppercorns, galangal, sand kernels, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the mouth of the bag firmly. (3) Put the spice bag, celery knot, ginger pieces, sand sauce, rice wine, hot rapeseed oil, oil curry, fine salt and bone broth together in the brine pot and mix well.
White marinade
Ingredients: Star anise 60 grams, Yamana 50 grams, Peppercorns 25 grams, white cardamom 25 grams, tangerine peel 50 grams, fragrant leaves 50 grams, baizhi 25 grams, chives 150 grams, ginger 150 grams, water wine 1000 grams, white soy sauce 1000 grams, refined salt 120 grams, monosodium glutamate 100 grams, bone broth 12 kilograms.
Three secrets to marinade preparation
First, the amount of spices, salt, soy sauce should be appropriate: too many spices, the taste of the medicine is large, the color is dark; the spices are too few, and the flavor of the dish is insufficient. Too much salt, in addition to the taste of "dead salty", the adult dish will also make the dish tighten and dry; the salt is too little, and the fresh flavor of the dish is not prominent. There is too much soy sauce, and the finished product is black and ugly; soy sauce is too little, and the taste is not delicious enough. If the flavor of the spice is too heavy, it can be boiled with mash.
Second, the selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colored condiments, and do not use spices that are easy to fade
Third, the marinade should not be boiled in advance: the marinade should be used now, which can avoid the aromatic odor in the condiment from evaporating in vain, and save fuel and time.
Preservation of marinades
The marinade of the dish should be preserved and reserved for next use. The more times the marinade is used, the longer it is stored, the better the quality, and the more beautiful the taste. This is because the marinade contains more and more soluble proteins and other components.