Change yourself from scratch, the five-spice brine recipe makes it easy for you to become a master!
Hello everyone! I am the business planner of "Tan Ma Braised Meat Shop", a person who is almost obsessed with the study of Sichuan cuisine, especially Sichuan braised culture. I will inherit my mother's braised vegetable skills; I'll explain how to make braised vegetables. Today, what I want to bring to you is the production method of the first pot of five-spice brine, let's walk into the world of brine together and feel the charm of brine!
First of all, we need to make the broth. The commercial version of the brine needs to be made of real materials, such as pork bones, beef bones, three yellow chickens, meat ducks and other ingredients, and 3 catties of broth can be boiled for every 1 catty of ingredients. This process is like chicken soup for the soul, giving our brine a solid foundation.
The selection of ingredients, good ingredients, in order to produce the traditional good taste, to ensure the quality of the ingredients, with the best ingredients!
Next, make the brine seal oil. Especially in the new first pot of five-spiced brine, we need to stir-fry the sauce scallion oil to seal the oil, so that the aroma of the brine can be fully contained. It's like putting a fragrant coat on the brine that makes people want to smell it.
Then, make a compound sugar color. This step is a bit mysterious, please leave a message for a tutorial on how to make it. All I can tell you here is that it's like toning the brine and making it more appealing.
Next, prepare spice packets and chilli packets. Prepare with the weight of broth, for example, 50 catties of brine requires 350 grams of spices, 50 grams of red peppercorns, and 100 grams of millet spicy. It's like a spice packet that sprinkles spices on the brine, giving the brine a soul.
Season the stock into a five-spice brine, add a variety of seasonings, then add the spice packets and chili packets, as well as the chive packets, and simmer for 1 hour over minimal heat. This process is like a smorgasbord of cooking, allowing various ingredients and spices to blend together to create a unique flavor.
After boiling for an hour, turn off the heat, remove the spice packets, chilli packets and chive packets, and let the brine rest for 10 hours before use. It's like giving the brine a time to settle and give it a stronger flavor.
Finally, I would like to remind you that the adjusted brine tastes very good, and you can marinate 30-35 catties of goods. Later, just add 13 kinds of seasonings and don't add other balms. The above seasonings are added to medium standard. Do not overdo it, or the taste will become strange.
The traditional formula process is really good, the taste is king, as long as you do it in accordance with the traditional recipe process in the "Tan Ma Braised Meat Shop" store entrepreneurship plan, you will definitely braise a good taste, to open a good braised vegetable shop, you must carefully learn the traditional recipe process....Such as Tan Ma braised pork, Tan Ma sauce braised goose, Tan Ma pig head meat, Tan Ma braised duck, Tan Ma braised chicken spicy chicken, Tan Ma pig trotters, Tan Ma elbow, Tan Ma fat sausage, Tan Ma crispy braised fish, Tan Ma dry chili noodles, Tan Ma red oil, Tan Ma sauce beef and other traditional recipe processes, one pot to fight the world, one marinated food, 2024 to open your own braised vegetable shop, "Tan Ma Braised Meat Shop" whole process planning tutorial, manuscript, ** and Mao, a sharp weapon for opening a store and starting a business, to help you open a store successfully, be a rich man in the food rivers and lakes, and cherish it!
Well, that's all for today's five-spice brine making. If you are interested in the production of braised vegetables, remember to pay attention to my manuscript of the planning book of "Tan Ma Braised Meat Shop", and there will be new braised vegetables knowledge to share with you every day. Let's see you next time and explore more secrets of Sichuan braised food together!