What seafood can be used as brine?

? Many seafood can be preserved, such as abalone, melon seeds, South American shrimp, oysters, snails, octopus, squid whiskers and clam. Especially the halogen system is hesitant.

Anything that can be eaten can be made into braised pork, but most people will give priority to cows, pigs and ducks. The feet and wings of ducks and chickens are also good raw materials for braising, and the vegetarian braising taste is mainly dried bean curd.

Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, light soy sauce, dark soy sauce and crystal sugar. It can be made by cooking for hours. Many restaurants reuse salt water because they think the longer they cook, the better.

Seafood brine

This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. Because of the strong smell of seafood, this brine should not be used repeatedly for a long time. After using it twice, it needs to be replaced with new brine.

5g of Amomum Tsaoko, 5g of Zanthoxylum bungeanum, 5g of dried chilli, 3g of Angelica sinensis, 3g of licorice, 3g of fennel, 4g of cardamom, 8g of fragrant leaves10g, 8g of star anise, 2g of cinnamon, 50g of carrot, salt, celery, parsley, green pepper and Guangdong rice wine.

20g of ginger and onion, soy sauce 100g, shrimp oil, crystal sugar 10g, soy sauce 75g, Thai fish sauce 25g, Hakka brine juice 3g, balsamic 15g, chicken juice 5g, and Super Soup King 20g.