formula
Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.
Double modulation
1. Divide star anise, cinnamon, fennel, licorice, rhizoma Dioscoreae Septemlobae, licorice, pepper, Amomum villosum, Amomum villosum, cardamom, Amomum tsaoko and clove into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.
2. Bake large pieces of rock sugar on the fire, then gently break it on the chopping block, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and mix it with 500 grams of boiling water and stir it evenly, that is, it becomes sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.
Three problems needing attention
1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.
2. Generally, monosodium glutamate is not added to the brine prepared by traditional methods, but because most fresh brines lack umami taste, the demand for umami taste is increasing in recent years, so monosodium glutamate can also be added in the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3. Generally, tender sugar color should be added to the brine, so as to make the brine sweet again. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.
4. Clove contains eugenol, which has a strong taste, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.
5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.
6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.