Recently reported a Cantonese cuisine crash course, the first class is Chaoshan brine production, yesterday I bought my own materials to make a copy, and the taste of the store outside is not bad ~ ~ ~
The photos are not taken well, excuse me
A treasure bought a goose, 4 to 5 pounds, did not expect such a large one, my pot can not put down, can only cut a piece of brine.
Brine I keep and then brine the egg Dried tofu Dried pork knuckles and then poured out, the refrigerator can not put down, do not keep.
This is the recipe, are there any you want to try?
Modulation brine:
First, 20 pounds of water
2. Seasoning: 500 grams of southern ginger (galangal), 200 grams of garlic with skin, 200 grams of shallots, 500 grams of oil.
Star anise 30 g, Sichuan pepper 15 g, licorice root 10 g, grass fruit 20 g, cumin 15 g, cloves 5 g, white cardamom 10 g, cinnamon 20 g, coriander leaf 20 g, coriander seed (coriander seed) 30 g
500 g light soy sauce, 200 g dark soy sauce, 500 g salt, 150 g rock sugar
The dipping sauce is white vinegar, sugar, coriander foam, red pepper crushed garlic paste.
From Douban