[Brine seasoning]_ making method _ Daquan

Braised vegetables is a very unique dish. It is added with cooking methods such as frying. It uses the braised cooking method to let the ingredients release the ultimate umami. The key to making braised vegetables is to prepare braised water. This is the key to the final taste of braised vegetables.The brine seasoning can generally be prepared according to your own taste. Let’s take a look at how to make the brine seasoning.

I hope everyone understands it.

(I) Recipe: Star Anise 25g Cinnamon 15g Cumin 15?
25 grams of licorice
5 g peppercorns 20 g amomum 10 g grass cardamom 5 g grass fruit 15 g cloves 5?
15 grams of ginger, 100 grams of green onions, 150 grams of cooking wine, 100 grams of rock sugar, 350 to 500 grams of MSG, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, and 50 grams of gauze bags. 2 (2) Preparation: 1, star anise, cinnamon, cumin, Licorice, sannai, gancao, peppercorn, amomum, grass cardamom, grass fruit, cloves, etc., separate two, separate into loose gauze bags and tie the mouth of the bag with a string; wash with ginger and break; clean the onion with rootsTie up.
2. Roast the large pieces of rock sugar on the fire first, then lightly crush it on a cutting board, then put it into the pot with the refined oil, and fry it with a low fire until it is dark red, stir up to 500 grams of boiling waterMix well and become sugar-colored.

3, set the pot on fire, add 5,000 grams of fresh soup, add ginger, green onions, mix with salt, monosodium glutamate and sugar color, then add spice packs, boil and use a low fire to slowly boil until the aroma overflows, ServeFresh brine.

(3) Problems needing attention: 1. When frying sugar, you must fry it slowly over a low fire, and the sugar color should be slightly tender, otherwise the fried sugar color has a bitter taste.

2. Traditionally, brine is not added with MSG. However, most fresh brines have insufficient umami taste. In addition, some people seem to have higher requirements for umami taste, so they can also add moderate amounts of MSG during the preparation process.

It should be noted that adding monosodium glutamate in brine does not cause it, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160 ° C and lose the umami taste, and the temperature when the brine is boiling generally does not exceed 105 ° C.

3, tender sugar should generally be added to the brine, so that the brine has a sweet taste.

After adding the tender sugar color, you can no longer add licorice.

However, from the perspective of drug performance, licorice has the effect of reconciling various flavors and refreshing.

Therefore, after adding the sugar color, you can still consider adding any licorice in the brine.