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How to make the ingredients of hot brine

The ingredient of hot brine is brine, brine can be divided into white brine and red brine, the two production methods are very similar. Make seasonings and spices for brine: seasoning: Sichuan salt, rock sugar, ginger, scallions, cooking wine, chicken essence and monosodium glutamate. Spices: manna, star anise, clove, cardamom, fennel, incense leaf, Angelica dahurica, grass fruit, vanilla, orange peel, cinnamon, peel, incense, citronella grass, grass row, dried pepper. Soup raw materials: chicken skeleton 3500 grams, tube bones 1500 grams.

Soup: chicken or bone soup 5 liters of fried sugar: 100 grams of rock sugar or white sugar: stir-fry rock sugar in a wok with a small amount of salad oil over low heat. When the sugar melts, the color turns dark red and turns white, pour into the brine.

First of all, prepare all the ingredients. Prepare all the seasonings, peel the onions and wash them. Cut the ginger into thin slices. Wash the eggs and boil them in a pot, peel them and set aside. After peeling the lotus root, wash and cut into thin slices with a knife. Pour the right amount of water into the pot, put dried incense and lotus root slices, peeled eggs into. Pour in the old color. Add spring onions and sliced ginger. At this time, mix all the seasonings into the pan.

How to prepare spicy brine

Seasoning and spices of brine. Make a pot of standard 125.5kg brine. Red and white brine production. Boil the chicken skeleton and pig tube bones (hammer broken) in cold water until boiled. Stir-fry with sugar. Fried in oil. First treat the rock sugar into a fine powder, put a little oil in the pan, add the rock sugar powder, and stir-fry slowly over medium heat. Spices break or change knives. (do not refine it and change it slightly so as not to affect the effect.) wrap it in a spice bag and tie a knot.

The practice of spicy brine: prepare the ingredients that need bittern, such as beef, chicken wings, tofu and so on. Prepare brine materials, such as star anise, cinnamon, pepper, dried pepper, ginger, garlic and so on. Put the brine material into the pot, add the right amount of water, boil and turn to low heat for about 10 minutes, so that the taste of the brine is fully released. Put the ingredients that need halogen into the pot and cook them until well done, depending on the size and type of ingredients.

The method of making brine: pack all the spices with gauze or disposable medicine bag or material box; put water in the pot, put all the materials and bring to the boil; turn to low heat and cook for about 40 minutes, the night is better and the flavor is more rich; remove the spice residue and use it.

Boil brine: put the fried spices and seasonings into the pot, add stock or water, bring to a boil, turn to low heat and slowly boil. Pay attention to the heat in the cooking process so as not to boil dry. Add excipients: in the process of making brine, you can add some excipients, such as ginger, scallions, garlic, coriander and so on, to increase the flavor of brine.

The steps for making the broth of spicy brine are as follows:-take 60 jin of water and add 15 jin of tube bones, 10 jin of chicken rack and 3 jin of pig skin. -blanch these ingredients and put them in a brine bucket and cook for 8-10 hours. -after completion, the residue will be salvaged into about 40 jin of broth.

How to mix the brine sauce!

The correct production of brine juice is the premise of using brine juice. There are many ways to make brine, but the basic principle is to mix salt, soy sauce, cooking wine, ginger, onions and other raw materials together, boil them in a pot, then cool them and then use them. In the process of making brine, we can adjust it according to our personal taste, increase or decrease the amount of some raw materials, in order to make more suitable for our own taste of brine.

Prepare the necessary materials: water, salt, sugar, star anise, cinnamon, pepper, etc. The proportion of materials can be adjusted appropriately according to individual taste. Pour the water into the pan, add the right amount of salt and sugar, and stir well. Put star anise, cinnamon, pepper and other spices into the pot and continue to stir well. Put the pot on the fire, bring it to a boil and turn it to a low heat. Continue to simmer slowly for 10-15 minutes. Cool the brine juice, filter out the spices, and then use.

First stir-fry sugar color, under the meat, add brine juice, Li Jinji's brine juice is very thin at least half a bottle at a time, then add some water, then some soy sauce paste seasoning, and then add a variety of spices, tangerine peel star anise cloves can be added according to your preference, and the stewed time depends on the ingredients.

At the same time, ingredients such as beef, gecko and scallops also need to be pre-processed. Add all the ingredients to the fresh bone soup, add the right amount of refined oil, cooking wine, vinegar and soy sauce, and then add rock sugar, monosodium glutamate and refined salt to season. Finally, add Jiujiang flower carvings and Hongxing Erguotou and stew until the aroma is overflowing and the soup is mellow. This brine juice can be used to stew all kinds of meat and bean products, adding rich taste and unique flavor to your dishes.

Formula of salted Goose Brine Soup

1, when pickling, you can prepare stewed soup seasoning, star anise 4, green onion 2, ginger 4 slices, salt 142 grams. 8 because there is no old bittern, it is necessary to boil the marinade over low heat to produce fragrance. 9 double bittern: after dipping bittern, soak the goose in brine soup for 4-5 hours. 10 scalding: after halogenation, hook the goose neck with a hook and sprinkle the body surface with boiling water to tighten the muscle and epidermis and make the shape full.

2. Add 5 jin of spring onions five minutes before leaving the pot. Finally, fish out the goose, skim the goose oil from the stewed soup and store it. When selling geese, a goose needs to distribute half a tablespoon of stewed soup and a tablespoon of goose oil, so stewed soup and goose oil will continue to reduce the need for water and goose oil every day. The old master said, "the formula for this saltwater goose is: four star anise, two or five salt, and one gram of tangerine peel."

3. The processing method of salted geese is slaughtered. Slaughter and bleed according to the conventional method, scald the hair with boiling water, open the chamber under the right wing, cut off the tip of the wing and claws, soak in cold water for about 1 hour, wash the residual viscera and residual blood, hang for 1 hour, and drain. Rub it with salt and marinate.

4. The production method of saltwater geese is very simple, and the ingredients used are relatively simple. First of all, prepare a goose, 3 pieces of spring onions, 3 slices of ginger (ginger slices can be cut a little thicker), garlic cloves, sesame oil, salt, pepper, cold water, chicken essence and rice wine. Next to start production, the goose's head should be cut off first, of course, if you like to eat goose head can also be left.

5. Stir-fry goose oil with ginger), 35 grams of Amomum villosum, 25 grams of cumin, 25 grams of tangerine peel. Step 3: add the pickled goose and boil for 30 minutes and simmer for 30 minutes. Pinch the goose neck with your hands until the goose loses its elasticity. Five minutes before leaving the pot, put in 5 jin of spring onions. Finally, fish out the goose, skim the goose oil from the stewed soup and store it. To sum up, this is the simplest and most delicious saltwater goose.