1. Ingredients: pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.
Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.
2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).
Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.
3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.
Practice: add water and cook for an hour.
4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.
Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.
5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.
Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.
Preservation method: Cook it once every morning and evening, and change the "medicine bag" every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )
6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
Matters needing attention when preparing marinade with marinated vegetables. ① The dosage of spices, salt and soy sauce should be appropriate: there are too many spices, and the finished product has strong taste and dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough. ② Selection of raw materials: soy sauce or other colored condiments should not be used in yellow gravy and white gravy, and it is not appropriate to use easily faded spices. (3) Do not cook the marinade in advance, but do it now, so as to avoid the aromatic smell in the seasoning from evaporating in vain, saving fuel and time. 1. Cleaning treatment. Animal raw materials must be cleaned up after slaughter. The intestines should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white membrane should be scraped off with a knife. 2. Preliminary tool processing. Cut the meat into pieces of about 250 ~ 1000g; The intestine is cut into segments about 45 ~ 60 cm long; Cut the liver into 500-600g pieces; Cut the tripe into pieces of about 1000g; Other internal organs have not changed. Poultry meat and dried tofu don't need to be changed. 3. blanching treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating. Otherwise, the fishy smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste worse, porridge-like, easy to ferment, blister and deteriorate, and difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful and tastes bad. Bleaching treatment is to put the raw materials into a clear water pot, blanch until the growth stops, and take them out and wash the decontamination foam with clear water. If the raw materials have strong odor, such as onion knots, ginger slices, cooking wine, etc. Can be properly added to the pot. The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients. Pay attention to the following points in the preservation of marinade: 1. Skim off the oil slick and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, the salt and other substances in the marinade will react with the metal, which will make the marinade discolor and even deteriorate and make it unusable. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade. 5. Add raw materials. Seasoning packages are usually used only twice and should be replaced. Other seasonings should be marinated once, that is, added once. Note: After Wang Guozhong's stewed vegetables have old brine, it is not necessary to use bone soup to prepare the marinade. You can use water or no oil.