Recipe: How to adjust a pot of good brine

Home Cooking Recipe: How to adjust a pot of good brine

Notes:

Loose taste~ I believe many people like braised ducks ~ braised pork feet ~ halogen powder intestines ~ braised duck toads ~ marinated eggs ~ braised tofu ~ and so on, most of the meat can be used to make the halogen ~ want to eat delicious taste of the taste ~ prepared brine It is very important, this recipe is to share with you how to make a pot at home can be used repeatedly, the more fragrant brine ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all the spices~ The cinnamon on the left side of the ginger piece should be known (9 o'clock direction), and the direction of the cinnamon is 1 clockwise: 2 fragrant leaves 3 licorice 4 dried tangerine peel 5 dried chili 6 grass fruit 7 coriander seeds 8 pepper 9 Star anise, the middle of the white is the garlic, to be flattened to give the taste ~ can also put, soy, clove, mountain and other spices, but the proportion must not be more ~

    Prepare all the spices~ The cinnamon on the left side of the ginger piece should be known (9 o'clock direction), and the direction of the cinnamon is 1 clockwise: 2 fragrant leaves 3 licorice 4 dried tangerine peel 5 dried chili 6 grass fruit 7 coriander seeds 8 pepper 9 Star anise, the middle of the white is the garlic, to be flattened to give the taste ~ can also put, soy, clove, mountain and other spices, but the proportion must not be more ~

  2. Home Cooking Recipe: Wash the onions and parsley, keep the coriander roots and don't throw them away~ The coriander roots are very fragrant ingredients~

    Wash the onions and parsley, keep the coriander roots and don't throw them away~ The coriander roots are very fragrant ingredients~

  3. Home Cooking Recipe: The soup is boiled ~ broth ~ you can use the cheap chicken shelf to make it, the main soup must have meaty ~

    The soup is boiled ~ broth ~ you can use the cheap chicken shelf to make it, the main soup must have meaty ~

  4. Home Cooking Recipe: Add all the spices and green onions, parsley, and savour

    Add all the spices and green onions, parsley, and savour

  5. Home Cooking Recipe: Seasoning: soy sauce + soy sauce (toning) + rock sugar + maltose (so one pot plus one tablespoon is enough, so the halogen food is bright) + Huadiao wine with fish sauce can add some flavoring ~ brine taste It’s a bit salty, it’s a bit more salty than the stewed meat, and it’s sweet to make it a little bit. It’s good to taste it for 15 minutes, let all the flavors come out~ The color of the brine should not be too deep, otherwise it will cook more and more black~

    Seasoning: soy sauce + soy sauce (toning) + rock sugar + maltose (so one pot plus one tablespoon is enough, so the halogen food is bright) + Huadiao wine with fish sauce can add some flavoring ~ brine taste It’s a bit salty, it’s a bit more salty than the stewed meat, and it’s sweet to make it a little bit. It’s good to taste it for 15 minutes, let all the flavors come out~ The color of the brine should not be too deep, otherwise it will cook more and more black~

  6. Home Cooking Recipe: Prepare ingredients ~ today's prepared, chicken feet, duck plague and three layers of meat ~ Note: the first pot of brine must be boiled some pork, so that fragrant ~ all raw materials, washed and washed, can be placed in brine The halogen is made by tempering the pot with the broth, the chicken feet are about 30 minutes, and the duck plague and the three layers of meat take 1 hour.

    Prepare ingredients ~ today's prepared, chicken feet, duck plague and three layers of meat ~ Note: the first pot of brine must be boiled some pork, so that fragrant ~ all raw materials, washed and washed, can be placed in brine The halogen is made by tempering the pot with the broth, the chicken feet are about 30 minutes, and the duck plague and the three layers of meat take 1 hour.

  7. Home Cooking Recipe: The well-baked finished product is fished out, and the slice can be eaten. My practice is not to fish it up. Soak the night, even the brine is placed in the refrigerator after being placed in the refrigerator. The next day, it is taken out and boiled, and then the raw materials are taken out. That really tastes it~

    The well-baked finished product is fished out, and the slice can be eaten. My practice is not to fish it up. Soak the night, even the brine is placed in the refrigerator after being placed in the refrigerator. The next day, it is taken out and boiled, and then the raw materials are taken out. That really tastes it~

Tips:

When the brine is used up, be sure to remove the grease, boil it, let it cool, and put it in the refrigerator. If it is refrigerated, it should be boiled once a week, and then collect it. If it is frozen, it can be collected for a long time. Add some spices and moisture and seasonings to the old halogen, otherwise the taste will be lighter and thinner~


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