First, the production of brine

formula

Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g.

Onion 150g Shaoxing wine 100g rock sugar 350 ~ 500g monosodium glutamate 15g refined salt 350 ~ 500g fresh soup 5000g refined oil 50g gauze bag.

Double modulation

1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.

2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get the sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine.

Three problems needing attention

1? When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2? Generally, monosodium glutamate is not added to brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3? Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4? Clove contains eugenol, which has a strong taste. The dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

5? The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.

6? The above brine formula is brownish red with sugar color, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

Second, the use and storage methods of salt water

Use of salt water

1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be put directly into the pot, which will lead to a sharp decrease in brine, which will lead to the salty taste of the dishes.

2? A pot of good brine should always be marinated with fragrant animal raw materials to increase the fresh fragrance of brine. There is a jargon called "the older the brine, the better", which is the reason.

3? Meat, chickens, ducks, geese and rabbits are fragrant, and they should be "in the water" with cattle, mutton and all kinds of animals with strong smells? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-stewed vegetables.

4? In the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects have decreased, we should make up for them in time, which is what we often say.

Preservation of brine

1? After the brine is used for a period of time, a small amount of raw materials or spices will remain, so it needs to be filtered to ensure the quality of the brine.

2? After salt water is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to boiling brine. This is to use protein's adsorption and coagulation to adsorb impurities in the brine, thus making the brine clear. If you are particular, you should use lean meat to clean brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine.

3? The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin "oil surface" on the surface of salt water. Otherwise, too much oil is easy to deteriorate brine? Caused by oxidative deterioration of fat.

4? When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage.

The real top secret brine formula

Cantonese refined brine

Raw materials:

A

3500g of clear water, 0/500g of American fresh soy sauce, 0/500g of Jiangmen Lanhua brand soy sauce, 500g of rose wine, 0/000g of Shaoxing wine, 0/500g of rock sugar, 50g of salt, 30g of Shuangqiao monosodium glutamate and 200g of Le Jia chicken essence powder.

B 2500 grams of pig bones, 3000 grams of old chicken and 300 grams of dried shrimps.

30g of pepper, 30g of star anise, 30g of fennel and 30g of Amomum tsaoko, 20g of Siraitia grosvenorii and 20g of licorice. , cinnamon, galangal, citronella, clove each10g, dried tangerine peel 8g, angelica sinensis 5g and dried chilli 5g.

D 500 grams of chicken oil, 50 grams of onion, ginger, dried onion and garlic, and 80 grams of coriander head.

Making:

1. Chop pig bones and old chickens into pieces weighing 300g, soak them in boiling water for 10 minute, and take them out; C, stewing the materials in boiling water for 5 minutes, then taking them out and putting them into a material bag;

2. Add onion, ginger, dried onion, garlic and coriander head into chicken oil and stir-fry with 40% low fire15min, take out the raw materials, put them into a stainless steel barrel, boil the charging bag and all materials A and B with high fire, turn to medium fire for 4hr, and filter.

Features: salty, fresh, slightly sweet and full of flavor.

Usage: Suitable for lobster sauce chicken, goose web, goose wings, pig hands, etc.

Fujian flavor white brine

Raw materials:

3 grams of star anise, 7 grams of clove, 6 grams of licorice, tsaoko, pepper and cinnamon, 4 grams of cardamom, 2 grams of fragrant leaves, 9 grams of galangal and 50 grams of onion ginger.

500g of salt, monosodium glutamate and chicken essence150g, 200g of rock sugar, 50g of fish sauce and 30g of cooking wine.

C big bone 5000 grams.

Making:

1. Simmer the big bones in boiling water for 5 minutes, and then take them out.

2. Wrap the material A in gauze, put it in a stainless steel barrel, add 12.5 kg of clean water, boil it for 2 hours with low fire, take out the material A, add the material B, stir until it is dissolved, and filter.

Features: Pale yellow in color and rich in fragrance.

Usage: Suitable for raw materials such as stewed pigeon, pork belly and large intestine.

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