卤水的制作配方及其注意事项（Formulation and matters needing attention of brine production）.docVIP

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卤水的制作配方及其注意事项（Formulation and matters needing attention of brine production）.doc

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卤水的制作配方及其注意事项（Formulation and matters needing attention of brine production）

卤水的制作配方及其注意事项（Formulation and matters needing attention of brine production） Recipe for making brine and its classification: Gourmet Love to eat lo, making and so a formula of brine share up at home more convenient. First, the production of brine The formula 25 grams of anise cinnamon 15 grams 25 grams of small Hui 15 ~ 10 grams of licorice three 10 ~ 5 3 Nai Siong Kegan grams pepper 20 grams 10 grams of Amomum grass cardamom 5 grams 15 grams of caoguo clove 5 ~ 15 grams of ginger, 100 grams of onion 150 grams Shaojiu 100 grams sugar 350 ~ 500 grams of MSG 15 grams of salt 350 ~ 500 grams of fresh soup 5000 grams of refined oil 50 grams gauze bag 2 The modulation 1. Star anise, cinnamon, fennel, licorice, three, Nai Gan cabbage, pepper, cardamom, amomum fruit, grass fruit, cloves were divided into two portions, respectively, into loose gauze bag and tie the bag with a cord; ginger wash film break; onions root abluent knot. 2. Large pieces of rock sugar will first look at the fire grill, and then gently crush on the board, and then went in together with the refined oil, low heat fry was deep red when mixed with 500 grams of boiling water stir into sugar. 3. Set the fire pan, mix soup 5000 grams, add ginger, salt, MSG and sugar into, add spice bag, boiling water with small fire slowly boil until fragrant, the fresh brine. Marinated goose and duck intestines Two the need to pay attention to the problem 1. Fried candy colors, they must slow low heat fry, and the sugar should be slightly tender, or stir the sugar bitter. 2. According to the traditional method of modulation of brine usually do not add MSG, but due to lack of fresh brine most flavor, and in recent years, people on the flavor seems to have more and more high, so it can be added in the modulation process of monosodium glutamate. That is, adding MSG in the brine and no side effect., because only MSG in the temperature of above 160 DEG C in acid sodium pyroglutamate and lose the flavor, and the temperature of