In fact, it is not so complicated to make a barrel of qualified Chaozhou brine. The key is whether you have mastered the core technology of making brine. Next, we will ask Master Cao to decipher the formula and production process of Chaozhou brine.
Classical formula of Chaozhou brine
Soup:
Three old hens (with a total weight of about 5kg), 3kg of pig keel, 2kg of soup bone, 2,500g of pork belly, trotters and chicken feet, 50g of pigskin and goose oil (chicken oil or cooked lard)1.500g, 50g of Jinhua ham (including ham skin and ham bone) and scallops, and dried fish (baked in the oven in advance).
Spices:
Illicium verum, Alpinia officinarum, Amomum tsaoko (cut with scissors), Amomum cardamom, fresh citronella each 1 00g, Siraitia grosvenorii1,fragrant leaves, fennel, gardenia, white pepper each 50g, cinnamon bark, pepper each 80g, dried tangerine peel 20g, dried chili 60g and 2 geckos.
Seasoning:
Haitian Jinbiao Soy Sauce 1250g, Jinbiao Soy Sauce 300g, Huadiao Liquor 250g, Le Jia Chicken Powder 500g, Thai Fish Sauce, Yipin Fresh Soy Sauce, Rock Sugar 750g (of which 500g is fried in advance), Salt 600g and Shuangqiao MSG 200g.
Vegetables:
400g of onion, ginger and garlic, 30g of coriander, 50g of celery and 2500g of chicken oil.
Making:
1. Cut the soup except goose oil, Jinhua ham, native fish and scallop into large pieces, put them in a stainless steel soup bucket, pour clean water on it, boil it with strong fire, blanch it 10 minute (remove the floating foam when blanching), take it out, rinse it slightly with clean water, put it in a vat, and add 45kg of water.
2. Treat the seasoning separately (see below for the treatment method), wrap it in gauze, put it into the cooked soup, boil it on high fire, and cook it on low fire for about 60 minutes, then add the seasoning, color it and season it.
3. Pour the chicken oil into the pot, heat it to 60%, add the onion, ginger, garlic, parsley, celery and dried onion, fry for 5 minutes with low fire until fragrant, and remove the fire to separate the oil from the vegetables; The vegetables are wrapped in gauze, put into the seasoned semi-finished brine, and then pour in the boiled oil.
Features:
Golden color (adjustable to light yellow in summer), salty and slightly spicy, with rich flavor.
Top secret of boiling salt water
Classification treatment of spices
The treatment of spices can be divided into two types, the first is dry frying, and the second is direct use. However, each spice has its own personality and should be treated differently when dealing with it.
Seasonings that need to be fried must be fried, and seasonings that don't need to be fried only need to be cleaned a little.
The spices to be fried are fragrant leaves, cinnamon, star anise, cardamom, fennel, dried pepper, pepper, tsaoko and white pepper. The purpose of frying is to make these spices more volatile in the process of marinating, so that the fragrance of brine is mellow and not lacking. Rinse it with clear water before frying, then put it in a hot dry pot and stir-fry it with low fire to get the fragrance.
The spices that can't be fried are licorice, clove, galangal, dried tangerine peel, gecko, Siraitia grosvenorii and Gardenia. Because these spices themselves contain special fragrance, not only the fragrance is easy to volatilize in the frying process, but also a slight bitterness will be produced.
Four steps to endow brine with fragrance
How to make brine more delicious? The key is the ingredients. Soup, spices and seasonings are all exquisite in application. Only by following these details can we bring out the perfect brine.
Step one: make soup.
In order to make the brine have enough fragrance, the choice of soup material is very important. I divided the commonly used soups into four groups, each with its own functions, combined with enough fresh fragrance.
1 group
Native fish and scallops are a group called "seafood group", which is mainly to give brine enough flavor.
the second group
Jinhua ham skin and Jinhua ham bone are a group called "Feng Spicy Group", which mainly endows brine with rich and solid alcohol flavor.
Third groups
Old hen, pork bone and pork belly are a group, which is called "fresh meat group", mainly to give brine enough fragrance.
Fourth groups
Pigskin and chicken feet are a group, called "colloid group", which is mainly to increase the viscosity of brine.
Step 2: Mix the fragrance.
Incense can be divided into external fragrance and internal fragrance. It is difficult to determine who is external fragrance and who is internal fragrance, and sometimes it is stored. Among many spices, they can be divided into four categories:
"Jun" of Brine
Nanjiang is the protagonist of Chaozhou brine, and its consumption accounts for 30% of all spices, which mainly plays a role in enhancing fragrance.
Brine "minister"
Cardamom and citronella are supporting roles, mainly for the purpose of assisting fragrance enhancement, and their dosage accounts for 8% of the total amount of spices respectively.
"manufacturing" of brine
Dried Chili peppers are "embellishments" in brine, and the consumption accounts for about 4%-5% of the total amount of spices.
Brine "left"
The remaining spices are also auxiliary seasoning, which is called "auxiliary". The operation method has been introduced above.
However, no matter how spices are classified, it is important to remember that the soaking time of spices must not be too long, and it is generally appropriate to control it in 30-60 minutes. After the brine is boiled, take out the seasoning and don't put it in the brine.
Step 3: Seasoning
In the process of seasoning, seasoning has three magic weapons:
The first is fish sauce. It is the most important condiment to increase the flavor of brine, and it is also essential. However, the taste of fish sauce is deep and salty, and it is salty and bitter when used too much. It is better to use it for seasoning than greed.
Second, garlic and dried onions. In chaozhou people's eyes, garlic is like "poor monosodium glutamate", which is indispensable for mixing brine or cooking. Just stir-fry garlic and dried onions in oil before cooking.
Third, perfume oil. Adding fried oil to brine is also a method to enhance fragrance, but the amount of oil should not be too much, generally controlled at 15%.
Step 4: Color matching
Chaozhou brine is generally dominated by primary colors, and the color mainly comes from sugar color, followed by soy sauce color, so the color produced is golden red, not thick black sauce color.
Make an answer to a question
1. The salt water I made tastes very weak. How can I remedy it? Can you add some extra fresh king?
My brine is pure original ecological brine and does not contain any chemical flavoring additives. Make it according to my formula, it will be very fragrant and strong. If the fragrance is weak, it can be improved according to the following points, and the fragrance will be more prominent.
First, the taste of soup base at four o'clock.
1, fish and scallops can be made into soup with the taste of "seafood".
2, Jinhua ham, ham bones, can make the soup have the texture of "wind and bacon", and the ham bones are more fragrant after baking.
3. Hens, big bones and streaky pork can make the soup delicious.
4, chicken feet, mainly to increase the viscosity of brine, collagen has the role of "filling fragrance".
Second, the synergy of spices.
In Chaozhou brine seasoning, Nanjiang is the leading role, Amomum cardamom and Citronella are the supporting roles, and Gecko, Glycyrrhiza uralensis and Gardenia play a coordinating role, and they cooperate with other spices and have their own uses.
Third, the application of sealing oil.
The open brewing method of Chaozhou brine is easy to cause aroma volatilization. Adding oil to brine plays the role of "sealing the fragrance and savoring it", so that the aroma in brine can be preserved as much as possible.
2. How to control the salt content of Chaozhou brine? For example, how much salt should be added to the product when the brine exceeds 50 kg?
Under the condition that the original marinated soup remains unchanged, 6-8 grams of salt should be added to each catty of raw materials, and the salt should be adjusted accordingly according to your local taste.
3. What is the ratio of pepper to salt? Is it fixed?
I usually make salt and pepper. I use 5 kilograms of salt, 0/20-200 grams of pepper/kloc, 60 grams of star anise and 30 grams of cinnamon, and stir-fry them in a pot to get salt and pepper. This formula is basically fixed.
4. When marinating, do I have to add vegetable bags every time? If you don't add it, can you keep its fragrance?
The vegetable bags and oil seals in Chaozhou brine need to be added and perfumed regularly. Generally, 4-5 pots are used, and vegetable bags and oil seals should be added to supplement the fragrance and fragrance of brine.
5. Can the seasoning in the seasoning bag be ground into powder?
The spice of brine can not be ground into powder, but can be ground into particles. The use of spices in the powder will affect the soup color and flavor of brine. Powdered spices can also secrete peculiar smell, which affects the taste, appearance and color of lo-mei.
6. When making Chaozhou brine, fresh southern ginger and fresh citronella will be used. Can I use dry ones instead? Is it necessary to release them?
Fresh southern ginger can reduce the fishy smell, and fresh citronella can enhance the fragrance. They give Chaozhou brine a particularly outstanding fragrance, so it must be released. If there is nothing fresh, it can be dried, 60 grams of dried ginger and 30 grams of dried citronella. Be careful not to have too much dried citronella, because its spicy and fresh fragrance is light and its smell is too strong. Too much will change the characteristics of Chaozhou brine.
7. How to clean the floating foam of Chaozhou bittern soup? Salt water bubbles as soon as it is boiled. Should this bubble be destroyed?
Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag. When using brine, boil it first, beat off the excess floating oil, then clean up the foam, take out the seasoning bag after marinating the raw materials every time, and remove the precipitated residue in time.