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Seafood brine formula

Features: reddish brown in color, salty, slightly sweet and slightly spicy.

Usage: Suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clams and crabs.

Note: 1. When preparing seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. It should not be too long to marinate seafood raw materials with salt water to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, clean the internal organs and sediments, blanch them, then put them in a salt water pot, immediately remove them from the fire after boiling, let them cool, soak for about 2 hours, and then take them out. 3. This kind of brine is 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 being used twice, new brine should be replaced.

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili, each 5g, Angelica sinensis, Glycyrrhiza uralensis and Foeniculum vulgare, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, celery, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

Output: 1. Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Geranii, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi and dried Capsici Fructus, air drying, wrapping with gauze, and making into spice bag. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all preserved. 3. Put 20kg of clean water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, balsamic sauce, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil over low heat, cover and cook for half an hour, and then cool and filter.