In order to make the brine have enough fragrance, the choice of soup material is very important. Here, the commonly used soup ingredients are summarized into four groups. Because they do their job, their combination produces enough fresh fragrance.

1 is divided into terrestrial fish and scallop, which is called "seafood group" and mainly gives brine enough flavor.

In the second group, Jinhua ham skin and Jinhua ham bone are gathered into a group, which is called "Fengla Group", which mainly gives the brine a rich and solid alcohol flavor.

The third group, old hen, pig bone and pork belly, is called "fresh meat group", which gives the brine enough fragrance.

The fourth group refers to pigskin and chicken feet as "colloid group", mainly to increase the viscosity of salt water.

The secret recipe of Chaoshan brine: four steps of seasoning marinated vegetables

Second, the use of spices.

In the secret recipe of Chaoshan brine, we should know that there are two kinds of fragrance: external fragrance and internal fragrance. It is difficult to tell who is the outer fragrance and who is the inner fragrance by spices. They are sometimes stored. Numerous spices can be divided into four categories: among them, Nanjiang, the "Jun" of brine, is the protagonist of Chaozhou brine, and its consumption generally accounts for 30% of all spices, which mainly plays a role in enhancing fragrance. Brine "minister", cardamom and citronella are supporting roles, which mainly play an auxiliary role in enhancing fragrance, and their consumption accounts for 8% of the total amount of spices respectively. Then "Shi" dried peppers in brine are "embellishments" in brine, accounting for about 4%-5% of the total amount of spices. There is also the "auxiliary" of brine, and other spices are also auxiliary seasoning. The so-called "auxiliary" operation method has been introduced above. No matter how spices are classified, it must be remembered that the soaking time of spices must not be too long, and it is most appropriate to control it in 30-60 minutes. Take out the seasoning after the brine is boiled, and don't keep it in the brine.

Three magic weapons for seasoning.

Keep in mind three magic weapons in the seasoning process:

First, because fish sauce is the most important condiment to increase the flavor of brine, it is also essential. Fish sauce tastes deep and quiet, and it is salty and bitter when used too much. It's better to spice it up than to be greedy.

Secondly, there are garlic and dried onions. In chaozhou people's eyes, garlic is like "monosodium glutamate for the poor", and it is indispensable for mixing brine or cooking. Before cooking, just fry garlic and dried onions in oil or fry them.

Third, the perfume oil mentioned here. Adding fried oil to brine is also a way to increase flavor. The amount of oil should not be too much, and it should generally be controlled at 15%.