How to make brine fragrant and tasty

The marinade has a great influence on the taste of braised dishes. Only when the marinade is well made can the braised dishes be more flavorful and fragrant. Many people feel that braised dishes have no taste when they eat them, mainly because the marinade is not well made. How to make the marinade fragrant and tasty? If people can learn how to make their own brine, they can then make their favorite braised dishes at home, which are both delicious and hygienic. Here we will introduce to people the method of making brine.

How to make brine tasty

Ingredients

Main ingredient: brine

Methods/Steps

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Brine production:

Put the marinade ingredients into a gauze bag and tie the bag tightly. If there is no old brine, you need to cook bone soup with chicken bones or pork bones first. The method is: take 5 jin of marrow bones and add 10 jin of water (the marrow bones need to be rinsed for 1 hour to remove the blood, cleaned and broken), simmer over low heat for 5-8 hours, then remove the bones and put them into the marinade bag, add water to 50 jin, add appropriate amounts of scorching pepper, Sichuan pepper and ginger, bring to a boil, and simmer over low heat for about 1.5 hours until the aroma overflows. Use sugar color (see below for preparation method) to adjust the color of the marinade, then add 250 grams of cooking wine and appropriate amounts of salt, sugar and MSG. Preparation method of sugar color: Put 1.5 liang of salad oil into a pot and heat it over low heat. Add 2 liang of white sugar and stir-fry until it turns dark red and just starts to bubble. Immediately add 0.5 jin of water to make sugar color. Add 30-50 kilograms of water to the above-prepared marinade, which can marinate 70-80 kilograms of raw materials. In this case, the marinade bag should be replaced.

How to make brine tasty

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Pickling: Ingredients to be pickled: The pickling method for large items, chicken, duck, beef, duck neck, duck strips, rabbit meat, quail, pig trotters, etc. are collectively referred to as large items. First, wash the above ingredients and set aside. Take 20 kilograms of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, and 750 grams of salt (if the temperature is too low, the peppercorns and thyme need to be boiled with water to bring out the fragrance and then poured into the pickling tank), add the washed ingredients and pickle. Pickling time: in winter when the temperature is 0-20 degrees, pickle for about 24 hours; in spring when the temperature is 20-30 degrees, pickle for about 12 hours; in summer when the temperature is 30-40 degrees, pickle for about 5-6 hours. Fresh ingredients such as pig's trotters and pork belly can be braised directly. Jingwu marinating method (duck head, duck neck, beef): first clean them, add appropriate amount of water, add salt (slightly saltier than vegetables), add sodium nitrite (add 1 gram to 10 pounds of water, which will loosen, turn red and shorten the marinating time. The amount added should not be excessive, otherwise poisoning will occur) and marinate for about 24 hours in winter, about 12 hours in spring, and 5-6 hours in summer. Method for marinating small pieces (wing tips, wing roots, chicken feet, duck feet, chicken thighs, duck wings, duck gizzards, etc.): first wash with water, then add appropriate amount of salt to marinate. Marinate for about 8 hours in winter, about 4 hours in spring, and about 2 hours in summer. The intestines and tripe do not need to be marinated. After cleaning, draining out of water, they can be braised. The pickling water needs to be salty and must be changed every day and cannot be reused.

How to make brine tasty

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Draining: Ingredients that are difficult to flavor need to be drained before being put into the braising pot. Boil in boiling water for 10-15 minutes to remove the bloody smell, then rinse with clean water. Chicken, duck, goose, beef, duck heads, duck necks, etc. need to be taken out of water. All small pieces do not need to be drained, just rinse with clean water after pickling. The raw materials should be kept at a level where they are just cooked, not overcooked, to prevent loss of freshness and flavor.

How to make brine tasty

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Marinating: 1. Seasoning: Add 2 taels of MSG and salt (slightly salty, so salty that it tastes bitter) to every 50 jin of marinade. 2. Braising: add raw materials, cooking wine, sugar color, cook on high heat first, then on low heat for 30-50 minutes. After 30 minutes, add the three old ingredients (chicken powder, chicken paste, super umami king), cook for 5-10 minutes, then pick up everything and check. Put those that are not fully braised back into the braising pot and braise until they are done. Then, put the braised semi-finished products into the brine that has been turned off and soak for 10-15 minutes before taking them out. If you need to enhance the aroma, you can grind star anise (2 parts) and balsam seeds (1 part) into powder and add them in. If you need a stronger aroma, you can add 1-2 pounds of sesame oil and 2-3 monk fruits. 3. Coloring: Take an appropriate amount of maltose and add a small amount of water, put it on the fire and boil it over low heat, add an appropriate amount of sunset yellow, adjust the color to golden yellow, and then use a brush to evenly brush a layer on the surface of chicken, duck, etc. Braising tripe and intestines: wash them first (with salt, alkali and vinegar), no need to marinate. After taking them out of the water, brine them with half clean water and half brine. Braising vegetables: The ratio of brine to water is 1:3 (use a colander to remove impurities such as chili peppers and peppercorns when taking the brine). For small marinated dishes: use half marinade and half water (the taste is relatively light; if a stronger taste is desired, add less water or no water). The marinade should be used for specific purposes and should not be mixed together. For example, marinated chicken, duck, goose, rabbit, pork, pig heart, pig tongue, and hoof are one type of marinade; duck neck, duck wings, duck feet, and duck intestines are another type; soy products (with a stronger spiciness) and lotus root are all one-time marinades. (Contains more starch and is easy to spoil) Intestines and tripe are a type of marinade (has a strong fishy smell)

How to make brine tasty

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Key points of operation: Storage of brine: After each braising, remove the seasonings and the precipitated residue in the brine. If there are few ingredients for marinating and only a portion of the marinade is needed, then the remaining marinade and the unused portion of the marinade must all be boiled. Do not shake it after cooling to prevent the marinade from turning sour. How to preserve braised dishes: Put the braised dishes in plastic bags and put them in the refrigerator (be careful not to mix them with raw materials). Take them out the next day, brush them with 60% to 70% diluted oil with a brush, and then brush them with a layer of sesame oil. How to make red oil: Take 3 taels of chili powder and half a pound of chili peel, wet them with boiling water and stir evenly (no water should be seen), pour into 5 pounds of salad oil, simmer over low heat until it turns red. Seasonings for cold dishes: brine, sesame oil, mashed garlic, balsamic vinegar, pepper powder, chili oil, cooked sesame seeds, spicy and fresh sauce, dark soy sauce, sugar, chicken essence, oyster sauce, coriander, and green onions.

How to make brine tasty

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Then, you can make all kinds of marinated food. Try the above method. The marinade will definitely be very tasty.