In the field of application of spices, it is not only us who are fruitful, but also have many world-renowned applications in many countries, such as the famous curry, which is now quite popular with the Chinese people, in fact, it is all. Speaking of Tom Yin Gong, for friends who like its unique taste, it is indeed very yearning, so how can we quickly master it and make an authentic and unique taste of Tom Yin Gong? In fact, it is not difficult, in Xiaoming's view, as long as you have basic knowledge of brine application, then it is easy to make an authentic taste of tom yin gong.
The so-called tomsha refers to a kind of carbon water, in Xiaoming's view, and our traditional brine has a lot in common, it is also composed of three major parts, namely the soup, spices and spices, so it is the same as brine, want to do well, but also in these three components can be worked on. First of all, the bottom soup of Tom Yin Gong, it is somewhat different from the common ingredients of our brine, we often use pig bones and chicken racks on brine water, while Tom Yin Gong uses pig bones and shrimp shells, pig bones mainly use pig bones, it provides the meat flavor of the bottom soup, and shrimp shells are to increase the umami taste. When configuring, most of the pig bones are used, and the shrimp shell is supplemented, and the amount of water, pig bone, and shrimp shell can be roughly configured according to this 10:5:3 ratio. At this point, the soup is complete.
Next is the application of spices, which, like brine, is divided into two parts: spices and vegetable spices. First of all, the spice part, for Tom Yin Gong, the fresh spicy taste is the main axis, so it is generally based on the fresh spice of the southern ginger as the material, and the lemongrass is used for the auxiliary material, and the Chaoshan brine is actually derived from the practice of southeast Asian such dishes, so the cuisine has no borders, mainly or integration and flexibility, so it is called in line with the taste of one party. Back to the theme, in addition to freshness, Tom Yin Gong is spicy, and its spicy taste is derived from chili, so it will generally be dried with chili peppers in the condiment position. In addition to the above spices, the authentic Tom Yin Gong also has lemon leaves in the condiment position, which is used to adjust the spiciness to highlight the freshness and sweetness. In terms of configuration ratio, take a pound of water as an example, the southern ginger is roughly 30 grams, the spice lemongrass in the position of the material is generally 15 grams, and the pepper and lemon leaves of the condiment are generally 5 grams. Compared with brine, the spice configuration of Tom Yin Gong is relatively simple.
In terms of vegetable spices, tom yin gong generally uses coriander leaves, lime slices, shiitake mushrooms, dried onions to complete, in the configuration ratio is generally based on lime slices, the amount of use is about slightly less than the southern ginger, for example, the southern ginger used 30 grams, then the lime slices can be used 25 grams. After determining the dosage of lime slices, the dosage of shiitake mushrooms, coriander leaves and dried shallots can be arranged sequentially according to the ratio of 10:4:2:1. At this point, the spice part can be regarded as a complete work.
Finally, in terms of seasonings, tom yin gong uses more seasonings than the common brine, in addition to the common salt and sugar, will also use fish sauce, lemon juice and coconut milk seasoning, these seasonings, and coconut milk and salt use the most, a pound of water to use coconut milk, salt each 50 grams can be. The amount of lemon juice is less than that of coconut milk, about 30 grams, sugar is about half the amount of lemon juice, about 15 grams, and the final fish sauce is about 5 grams.
Start with the known and integrate the new things into the things that have already been mastered, just like some similarities between tomsha and brine talked about today, so that you can better grasp some seemingly unfamiliar knowledge.