Have you learned how to make the Chongqing marinade recipe?

The cuisine of Sichuan and Chongqing is not only well-known in the country, but also popular abroad. Of course, the main flavor of Sichuan cuisine is spicy, but there is also a special flavor, that is braised flavor. The real Chongqing braised food cannot be found anywhere else but in the local area. Fortunately, we have the following Chongqing marinade recipe, which you can also try. Now let me show you how to make the Chongqing marinade recipe.

formula

25g star anise, 15g cinnamon, 15-25g fennel, 10g licorice, 10g cinnamon, 3-5g cabbage, 20g pepper, 10g amomum, 5g cardamom, 15g tsaoko, 5-15g cloves

100g ginger, 150g green onion, 100g Shaoxing wine, 350-500g rock sugar, 15g MSG, 350-500g refined salt, 5000g fresh soup, 50g refined oil, 2 gauze bags

Second Modulation

1 Divide star anise, cinnamon, fennel, licorice, Sanguisorba officinalis, cabbage, pepper, amomum villosum, cardamom, grass fruit, cloves, etc. into two portions, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and tie the green onions with the roots.

2 Roast large pieces of rock sugar over the fire first, then break them up lightly on a chopping board, then put them into the pot together with refined oil, stir-fry over low heat until it turns dark red, then add 500 grams of boiling water and stir well to make sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, put in ginger and onion, adjust the salt, MSG and sugar color, then put in the spice bag. After boiling, use low heat to simmer until the fragrance is overflowing. This is the fresh brine.

Three issues that need attention

1 When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter.

2 MSG is usually not added to the marinade prepared by traditional methods, but since fresh marinade usually lacks umami flavor and people's requirements for umami seem to have become higher and higher in recent years, MSG can be added in an appropriate amount during the preparation process. It should be noted that adding MSG to the brine will not have any side effects, because MSG will produce sodium pyroglutamate and lose its flavor only at temperatures above 160°C, and the boiling temperature of the brine generally does not exceed 105°C.

3 Generally, tender sugar color should be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade.

4 Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation when using it. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

5 The roots of the green onions used to make brine should be retained, as this will make the brine taste more fragrant. This is the experience passed down to me by a master craftsman who has been making brine for many years. 6. The above-mentioned brine recipe contains sugar color, and the color is brown-red, which is called red brine. If the sugar color in the recipe is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the marinade, which makes it a spicy marinade.