Complete list of brine recipes

Brine is a soup made from a variety of spices and medicinal herbs. It is delicious and rich. Generally speaking, brine is used to remove the fishy smell of meat and give it a more enticing flavor. The process of making brine is relatively complicated. After adding spices, it also requires the addition of seasoned poultry to add flavor to the brine. Braising liquid has many uses. Whether you are simply braising meat or making home-cooked dishes, you can add braising liquid to enhance the flavor. Let’s find out.

How to make the marinade bag:

First, we open the mask and remove it directly into a piece of gauze. Then fold it into a square that can hold all the ingredients.

Next, you need to cut the ginger into slices, the thicker the better. Then slice the ginger so that it will be easier to absorb the flavor after adding the seasoning packet.

Then put all the ingredients directly on the gauze and then put the peppercorns on top. And sliced ​​ginger.

Finally, lift up the four corners of the gauze, being careful not to spill the raw materials. Then wrap the raw material and seal it with needle and thread, and finally tie it up with the mask rope. In this way, the raw material package is ready and will not spill.

What can be marinated?

Method 1: Braised duck tongue

1. Add water, ginger slices and rice wine to a pot and bring to a boil. Add the duck tongue and blanch for 30 seconds. Remove immediately.

2. Cut off the cartilage behind the duck tongue

3. Put the ingredients in the marinade bag, rock sugar and dried chili into the gauze bag

4. Add appropriate amount of water, ginger slices and broth into the pot, then add the seasoning packet and cook for 20 minutes until the color of the water becomes darker. At this time, the flavors of various spices have been completely integrated into the marinade.

5. Add duck tongue, rice wine, light soy sauce and dark soy sauce, and simmer on low heat for 30 minutes after the water boils.

6. After serving the duck tongue, the remaining marinade can be used to marinate quail eggs. Don’t waste it.

Method 2: Spicy hot pot

1. Let's first talk about the method of making five-spice oil (2 star anise, 5 grams of Sichuan pepper, 1 cardamom, 10 grams of dried chili, 5 grams of fennel, 1 nutmeg, 1 piece of galangal, 1 piece of cinnamon, 2 bay leaves, and oil). This oil is particularly fragrant because it absorbs the flavor of spices. In addition to stir-frying spicy hot pot, it can also be used to make boiled fish and cold dishes. Method: Put oil in a pot, add star anise, pepper, dried chili, tsaoko, galangal, cinnamon and bay leaves, heat over low heat until the spices turn brown, remove the spices and set aside the oil.

2. Prepare the ingredients for spicy hot pot (100ml five-spice oil, 2 tablespoons (30ml) of Pixian bean paste (chopped), 50g of hot pot seasoning, 80g of dried chili peppers, 15g of ginger slices, 20g of garlic, 15g of scallion segments, 1 tablespoon (15ml) of cooking wine, 2 teaspoons (10ml) of sugar, add salt as appropriate, a small amount of chicken essence, some white sesame seeds, and some coriander). Remove the roots of the oyster mushrooms, wash and shred them into small pieces; remove the roots of the button mushrooms, wash and cut into small pieces; peel the green bamboo shoots, wash and cut into thick strips; peel the lotus root, wash and cut into thin slices; soak the fungus in water, remove the stems and wash; peel the pork belly and cut into thin slices; remove the roots and old leaves of the celery and cut into sections; pick the cauliflower into small florets and wash.

3. Put the other ingredients except the pork belly into boiling water and blanch them one by one. Pay attention to the heat. Ingredients with a crisp texture, such as green bamboo shoots, only need to be boiled lightly, do not cook them too soft. Most of the ingredients for making spicy hotpot need to be processed in advance, blanched in water or fried in oil, so that they can be stir-fried quickly. The processed materials should be drained, otherwise the spicy hot pot will be watery.

4. Wipe the surface of the dried pepper with a wet towel, cut it into sections, and remove the pepper seeds. If you use bell peppers, you don’t need to cut them.

5. Heat the pan, add the five-spice oil, and fry the dried chilies until fragrant. Be careful not to change the color of the chilies. When the oil turns red and the fragrance comes out, take them out immediately, drain the oil and set aside

6. Add the pork belly and fry until the oil comes out. Slowly fry until it is dry and tasty. If you don’t like pork belly, you can directly fry Pixian bean paste and hot pot seasoning.

7. Add Pixian Douban and hot pot seasoning to stir-fry until red oil and aroma are produced

8. Add ginger and garlic and fry until fragrant

9. Add the ingredients in order, put the ones that can withstand heat first (such as mushrooms and cauliflower) and the ones that cannot withstand heat later (such as bamboo shoots), stir fry evenly, add cooking wine and stir well

10. Add the fried dried chilies and stir-fry together. Add sugar, salt (depending on the situation, there is salt in the bean curd and hot pot seasoning), chicken essence (according to personal taste) and season, stir well, serve in a large bowl and sprinkle with sesame seeds and coriander

Method 3: Marinated squid

1. Clean the squid, peel off the skin, prepare the marinade, boil the dry ingredients with water, then add the liquid ingredients (dark soy sauce, soy sauce)

2. After boiling, add the squid, turn the squid around, keep all sides heated, bring to a boil over high heat, then turn to medium heat and cook for five to eight minutes

3. Turn off the heat and let it cool naturally

4. Put it in the refrigerator for half a day, then slice it and eat it. Sprinkle some ginger and pour some brine on it.

This is the end of the introduction to the method of making the marinade packet. There are many things that can be marinated with marinade. Would you like to try it?