How to make brine tofu?

The scientific name of bittern is bittern. After boiling salt with brine, the remaining black liquid is brine, which is a mixture of magnesium chloride, magnesium sulfate and sodium chloride. Because it can solidify protein into colloid, which is toxic to human body. Drinking brine is one of the main ways of folk suicide. Brine is an important raw material for making tofu, which makes protein in soybean milk coagulate into colloid and separate out water to make tofu. Tofu made of salt water is delicious. The proverb says: Bitter water makes tofu, and everything drops.

Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce boiled with various spices. The raw materials mainly include pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, Alpinia officinarum, ginger, onion, soy sauce, soy sauce, crystal sugar and so on. It can be made by cooking for hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the better it will taste.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.

Composition and practice:

Ingredients: 3/4 cups of pepper, star anise, clove, tsaoko, licorice and cinnamon.

Practice: Brine and Alpinia officinarum powder are put in the same cloth bag. Add 8 cups of water to boil and stew 1.5 to 2 hours.

2. Materials: star anise (two pieces), fennel, pepper (two teaspoons each), licorice (six pieces), cinnamon (one piece), Amomum tsaoko (one piece) and dried tangerine peel (1/4).

Practice: Brine is carried in a cloth bag, boiled in 12 glass of water for 30 minutes and then taken out.

3, materials: pork, pig bones, add the old mold lobster sauce, cinnamon, dried tangerine peel, licorice, fennel, star anise, Siraitia grosvenorii.

Practice: add water and cook for an hour.

4. Ingredients: 50 grams of soy sauce essence, star anise, cinnamon and Amomum tsaoko, 25 grams of Alpinia officinarum, pepper and clove, 50 grams of licorice and 500 grams of boiled water.

Practice: First, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate into a clay pot and put it into a slow fire, and cook for about 1 hour. Spices and herbs must be soaked in the pot. After brine is made, it is best to use it every other day.

5. Materials: pepper 100g, star anise 150g, cinnamon 100g, clove 50g, Redmi 50g, licorice 50g, fat meat 500g, soy sauce 1500g, fish sauce 500g, rock sugar150g.

Practice: Put pepper 100g, star anise 150g, cinnamon 100g, clove 50g, red yeast 50g and licorice 50g into a "medicine bag"; Slice 500 grams of fat, fry the pig oil until cooked, and discard the residue. Take stainless steel pot, pour clean water 12.5kg, soy sauce 1500g, soy sauce 1500g, fish sauce 500g, crystal sugar 150g, refined salt 500g, boil over high fire, and add lard, ginger 250g and garlic 250g. The longer the brine is stored, the more fragrant it is.

Preservation method: Boil it once every morning and evening, and the "medicine bag" is generally replaced every 15 days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up. Do not mix water to prevent deterioration. This is the brine formula for making Chaoshan braised goose. )

6. Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.

Exercise:

(1) Boil thick soup with old chicken, soup bones and longan.

(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and clove.

(3) Boil the soup and pour in sesame oil.

7. Seasoning: 60g star anise, 50g cinnamon, 45g hay, 50g dried tangerine peel, 200g fresh ginger, 75g citronella, gecko 1 pair, clove 10g, 30g tsaoko, 35g fennel, 25g pepper, 30g American ginseng and 66 codonopsis pilosula.

Soup: 2 old hens, old crows 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander and 75 grams of green pepper.

Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g.

Method:

(1) The old hen and crow are cured [the internal organs of chickens and ducks are used for other purposes], and the bonzi bones are broken and put into the soup pot together, and then about 20kg of water is added to the broken longan: after boiling with strong fire, skim the floating foam, boil the original soup with medium fire, and take out the old hen, ducks and bonzi bones for later use.

(2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions.

(3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot. This recipe is so delicate and complicated. )

Let's call it a day and see how to make it up later.

8. Raw materials: 400g of dried chilli, 50g of ginger, 70g of onion, 20g of star anise, 8g of cinnamon, 0g of fennel10g, 0g of tsaoko10g, 5g of pepper, 5g of clove, 8g of Amomum villosum, 0g of cardamom12g, 5g of weed-cutting.

Method:

(1) Cut the dried chili, soak other spices in clear water and drain. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use.

(2) Take a clean pot, add oil and heat it to 30% heat, add dried chili festival, drained spices and onion ginger, stir fry, add fresh soup and boiled Redmi water, add refined salt and monosodium glutamate, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. (Braised duck neck formula)