[Cold dish brine recipe]_cold dish_how to make_how to make
When the weather is hot, everyone will eat cold dishes. When you eat two more dishes, the brine formula is essential. The brine formula is also very unique. There is also a more traditional one. You can choose different ones according to the taste of each person.The recipe is mainly mixed with the star anise cinnamon and some licorice and so on.
Special brine formula and method for preparing spice water: 185 grams of grass fruit, 185 grams of cinnamon, 185 grams of star anise, 155 grams of sand ginger, 125 grams of white pepper, 135 grams of peel, 60 grams of cloves, 50 grams of dried onions, and angelica 65Grams, 30 grams of fragrant leaves, 100 grams of peppercorns, 1-2 Luo Han Guo, put in 12 inches of water, boil it with violent fire first, then change to low heat and keep the shrimp eye simmer in the pot for about 1 hour, so that the scent is released.After cooling off from the fire (precipitation), take the clear juice and filter it to obtain about 8 kg of spice water.
Refined brine method: Put 75 grams of star anise, 100 grams of cinnamon, 100 grams of licorice, 25 grams of grass fruit, 25 grams of clove, 25 grams of Weihaomei sand ginger powder, 25 grams of peel, 1 Luo Han Guo, put them in a cloth bag together, useThe pouch is tied with a rope to make a medicine bag.
Then put the soup pot on medium heat, add 200 grams of peanut oil, smash 100 grams of ginger, and scallion strips 250 grams until the flavor is released, add Dingfeng brand light-colored soy sauce 5 kg, Shaojiu 2.
5 kg of rock sugar 2.
1 kg and medicine bag, burn together to a slight boiling, and then simmer on low heat for about half an hour, until the aroma is full, infiltrate into the brine, remove ginger and green onion, skim off the floating foam and become.
Except that the refined brine is changed once a week, the other raw materials should be increased proportionally each time according to the consumption of refined brine.
For example: add 500 grams of light-colored soy sauce, add 5 grams of refined salt, 210 grams of rock sugar, and 250 grams of wine to maintain the aroma of refined brine.
Appropriate for cooking Hong Kong-Cantonese style light red and savory flavors.
White brine (fragrant dew) method: 5 grams of star anise, 7 grams of clove, 6 grams of licorice, 6 grams of grass fruit, 9 grams of dried ginger, 6 grams of peppercorns, 5 grams of cinnamon, wrapped in gauze, put in a marinadeAdd boiling water 2.
5 kg, simmer for 1 hour with low heat, make the fragrance leak and dilute the soup water, and add 150 grams of refined salt to make white brine.
It is suitable for cooking Hong Kong and Cantonese style savory flavors.
Roasted Chicken Marinade (Thirteen Flavors of Medicinal Ingredients) Method: Put the star anise 6.
3 grams, cinnamon 6 grams, kaempferi tablets, ginger 2 each.
2, cumin, meat crocodile, clove, grass fruit each 1.
6 grams, Amomum villosum.
7 grams, Chen Pi, Xin Yi each 0.
6 grams, peppercorn 3.
2 grams, white lotus 2.
5 grams (30 in total).
7g), put them in gauze bags, tie them tightly, then put them in a pot and add 5 inches of fresh soup or water to boil.
Fry 10 chickens (about 10 kg in total) that are golden brown with sugar-coated water, add 150 g of refined salt, and 12.
5 grams of white sugar (approximately 200 grams of caramel sugar applied to chicken skin), boil over high heat, and simmer over low heat until crispy and easy to bone.
The color is golden red, the aroma is rich, the salty and slightly sweet, the meat is rotten, and the bone has a fragrance.
The marinade can be stored properly, the more fragrant it is used.
This brine can also be other raw materials for poultry and livestock.
Marinated goose water method: 250 grams of angelica, 150 grams of ginger (both crushed) are cooked in 15 kg of water.
First simmer to a boil, then change to a low heat pot for about half an hour, add rock sugar 3 glucose, refined salt 1.
5 kilograms, 375 grams of bergamot MSG and 350 grams of spice water are boiled, and then remove angelica and ginger cubes to obtain brine of goose.