First, the universal brine formula
Second, the production process
1. Chop the tsaoko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the chives, pat the ginger loose with a knife, and cut the red pepper into sections.
2. Put star anise, cinnamon, dried tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag, and tie the bag tightly.
3. Put the seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into the pot and mix well.
Precautions for the use of brine:
1, if all animal raw materials need to be treated with blanched water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to the rapid decrease of brine and the salty taste of dishes.
2, a pot of good brine, should often marinate animal raw materials with strong flavor, in order to increase the soup taste of brine. There is a jargon called "the older the brine, the better", which is what Lao Lu said.
3. In the process of adoption, always check whether the color, fragrance, saltiness and soup of brine are sufficient. As long as we find that there is a significant reduction in one aspect, we must make up for it immediately, which is what we often say.
Sichuan brine formula
1, Sannai five points/Illicium verum/Fennel five points/chansons one two five points/Chenpi five points/Angelica dahurica five points/Liangjiang one two points/Lilac five points/Guangxiang one two points/Cardamom five points/Live chicken one two points/Cinnamon San Qian/Guijian two points/Zanthoxylum three two points/Amomum villosum five points/Hawthorn one two points/Lithospermum.
Formula. The usage of bittern medicine is to sew a dose of bittern medicine yarn, put it into a pot according to the ingredients needed for different products, make bittern with oil, rock sugar and soy sauce, and then make bittern into various bittern products.
2. Sannai 15g octagonal 20g Amomum villosum 30g Radix Angelicae Dahuricae 20g straw chop 20g Gan Song 10g fragrant leaves 20g fennel 15g clove 15g cardamom 20g dried tangerine peel 10g Amomum tsaoko 20g white pepper 10g cinnamon 20g vanilla 20g groundsel.
Production method: wrap all kinds of medicines in gauze, fry them with clear oil 100g, put them in an ice pool for 200g, simmer them with low fire, add some soy sauce, salt and water, simmer for a few minutes, and then marinate the meat. Sichuan bittern is divided into spicy bittern and spiced bittern, and also into red bittern and hundred bittern. Usually, red halogen is used more, and the range of raw materials of halogen is wider. There is relatively little white brine, which is generally used in Sichuan cuisine, such as husband and wife lung slices.
1. Spicy bittern formula:
400g of star anise, 250g of fennel, 200g of kaempferia kaempferia, 200g of cinnamon, 50g of tsaoko, 20g of cardamom, 20g of tangerine peel and hawthorn, 30g of pepper, 200g of dried sea pepper, 300g of ginger, and spicy oil1000g. (25 kg of water)
Second, the formula of spiced halogen:
500g of star anise, 400g of fennel, 250g of rhizoma kaempferiae, 300g of cinnamon, 50g of cardamom, 20g of Amomum tsaoko100g, 20g of licorice, 50g of vanilla10g, 50g of hawthorn, 30g of pepper and 0g of dried ginger10g. (25 kg of water)
Note: 1. When I make salt water, I use less cloves and herbs. Cloves are astringent, salt water is black, and herbs are used more, with strong medicinal flavor.
2. Before making brine, the spice bag should be soaked for 5- 10 minutes, which can remove the herbal flavor and blend in with the fragrance of spices.
3. A packet of seasoning can be marinated for 3-4 times, and each time it is marinated, it should be stored in the refrigerator.
4. When marinating beef, increase the amount of fennel, pepper and tsaoko, or add a pot of beef brine separately. Sichuan Brine Formula with Absolute Authentic Taste
Make salt water All kinds of spice combinations will be used. I'll provide you with some recipes, which I hope will help you.
In the perfume formula. Some of them need to be sorted. Some need to be fried before use. The purpose is to stimulate the volatilization of perfume flavor. Wash with water before frying. The spice that needs to be fried is fragrant leaves. Cinnamon bark anise cardamom fennel. Dried peppers. Pepper. The grass is high. And licorice that doesn't need to be fried. Lilacs. Ginger. Chenpi, Siraitia grosvenorii and Gardenia
Formula 1: Amomum villosum. Fennel. 20 grams of cinnamon each. Sweet leaves. Astragalus and Zanthoxylum bungeanum 15g each. 50g of star anise galangal each. 5 grams of dried tangerine peel and licorice. 25 grams of cardamom, dangshen and angelica. 4 Siraitia grosvenorii. Jujube 20g of angelica dahurica and 20g of white pepper. 30 grams of cloves.
Formula 2: octagonal 25g. Kaempferia kaempferia. Pinus sylvestris var. Alpine. 7 grams of angelica dahurica each. Cinnamon cassia twig. Fennel. Sweet leaves. 15g licorice. Cardamom, cardamom and balsam root dial. 5 grams of citronella each. Amomum villosum, Amomum villosum, dried tangerine peel 65438+ banana peel 02g each. Meat and fruit 10g. Pepper. 8 grams of Alpinia katsumadai each. One Siraitia grosvenorii.
Formula 3: star anise. Amomum kaempferiae each 15g. 5 grams of cinnamon. Fennel 12g. 20 grams of dried tangerine peel. Alpine ginger pepper. Amomum villosum each 10g. 25 grams of Amomum tsaoko. 6 grams of cloves.
Formula 4: star anise. 25g of kaempferia kaempferia fruit and 25g of dried tangerine peel. Codonopsis cinnamomea 15g each. Pepper. Senecio scandens, Fructus Lycii, Fructus Amomi, peeled longan, 20g each. Licorice. 40 grams of black pepper each. One Siraitia grosvenorii. Two clams. 5 grams of cloves. 30g of American ginseng. Jujube 5 grams of southern ginger each. Fennel. Sweet leaves. Alpine ginger citronella. Amomum villosum each 10g.
As the saying goes, "use radish in bed, ginger in bed, and don't need a doctor to open it." After careful analysis, it is not difficult to find that this slightly exaggerated statement is actually very reasonable. The so-called radish and ginger are actually vegetables and spices that we often contact in our daily life. This proverb is here to understand doubt and emphasize its importance to human health. In the authentic Chaozhou Longjiang pork knuckle marinade bag we are talking about today, it should be noted that it not only contains many ingredients beneficial to human health, but also has a great influence on the taste of roast duck. Below, let's talk in detail about the production of Chaoshan Longjiang pig's foot marinade package!
Smell it, the authentic Chaozhou Longjiang pig's trotters exude natural fragrance and are very attractive. The main reason is that natural spiced medicinal materials are selected when making packaging, and any unnatural ingredients, such as chemical additives such as essence, are absolutely discarded! Moreover, the packaging materials are absolutely hygienic, and nothing else is horrible, and the fish and dragons are mixed!
It is not advisable to put too much fragrant medicine in making Chaozhou pig's trotters. It should be noted that authentic Chaozhou trotters pay more attention to the original flavor of trotters. Therefore, the fragrant medicinal materials should be kept constant! Even the natural spice formula can't hide the smell of pig's trotters. If you put too much medicinal materials, the medicine will be affected by impurities in the medicinal materials, which will inevitably make the set meal and even braised pig's trotters feel slightly bitter and greasy!
Onions and garlic are essential! It's not hard to see shallots and garlic here. They are very common flavor enhancing products in our daily life. Putting it in braised pork feet can increase the flavor of pork feet! Braised pork feet are also inseparable from the daily popular spices onion and garlic, and it is these indispensable condiments that make the taste of authentic Chaozhou Longjiang braised pork feet more popular! In addition to onions and garlic, it is suggested that small ingredients such as coriander, peanuts and sesame seeds can be added according to the taste of the public. These small ingredients are also the best choice to make your trotters more delicious!
In a word, the material package configuration is the key to the beauty of pig's feet. Pay attention to what I told you above. It's not difficult to make delicious and fresh pig's trotters after practicing a few more times!
I am a boring Hao Ge, a boring food blogger who likes singing. I hope you will like my answer!
To make salt water, you must use various combinations of spices. Below, I'd like to share some halogen recipes with you, hoping to bring you some inspiration and help! (Tips: The proportion of braised pork seasoning is very important)
Selecting 60g of Amomum tsaoko; 40 grams of star anise; 40 grams of angelica dahurica; 60 grams of cinnamon; 60 ~ 150g of pepper (don't think you can eat hemp, just put it hard, 15g is quite a lot) 50g of fennel and 50g of fragrant leaves; 30 grams of Alpinia katsumadai; 30 grams of fragrant sand; 30 grams of rhizoma kaempferiae; 50 grams of nutmeg; 5 grams of cloves; Chenpi 10g. Select spices and put them in gauze bags.