How to make hot brine
In the past 10 days, hot stew, as a snack that is both delicious and convenient, has once again become a hot topic on the Internet. Whether it is food bloggers on social media or cooking tutorials on short video platforms, the method of making hot stew has attracted much attention. This article will combine the hot spots on the Internet to introduce you to the preparation method of hot stew in detail, and attach structured data to help you easily master this delicacy.
1. Basic introduction to hot brine
Hot braised food is a cooking method in which braised food is heated and eaten. It is characterized by rich aroma and rich taste. Compared with traditional cold braised food, hot braised food is more suitable for winter consumption and can bring a warm taste experience. Here are the steps and key takeaways for making hot brine.
2. Steps of making hot brine
1.Prepare ingredients: There are a variety of ingredients for hot braised food, common ones include chicken feet, duck neck, tofu, eggs, etc. You can freely mix and match according to your personal preference.
2.making brine: Brine is the soul of hot brine, and its formula determines the final taste. Here is the basic brine recipe:
| Material | Dosage |
|---|---|
| star anise | 5-6 pieces |
| cinnamon | 1 small piece |
| Geranium leaves | 2-3 slices |
| Zanthoxylum bungeanum | 10 grams |
| dried chili pepper | Appropriate amount |
| light soy sauce | 50ml |
| Old soy sauce | 20ml |
| rock candy | 30g |
| water | 1000ml |
3.Braised food: Put the ingredients into the brine, bring to a boil over high heat, then turn to low heat and simmer. The marinating times for different ingredients are as follows:
| Ingredients | Brine time |
|---|---|
| chicken feet | 30 minutes |
| duck neck | 40 minutes |
| tofu | 15 minutes |
| eggs | 20 minutes |
4.Seasoning and eating: After marinating, you can add minced garlic, coriander and other seasonings according to your personal taste. It will be better when eaten while hot.
3. Precautions for hot brine
1.Preservation of brine: Brine can be reused, but impurities need to be filtered and kept refrigerated. Add appropriate amount of seasoning before each use.
2.Food processing: Meat ingredients need to be blanched in advance to remove their smell, and soy products need to be drained to avoid affecting the taste of the brine.
3.Fire control: Keep the fire low during the marinating process to avoid excessive evaporation of the brine resulting in an overly salty taste.
4. Variations of hot brine
Hot brine variants that have been hotly discussed across the internet recently include:
| Variant name | Features |
|---|---|
| Spicy Hot Braised Sauce | Increase the amount of Sichuan peppercorns and dried chilies to highlight the spicy taste |
| Sweet and Spicy Hot Braised Sauce | Add honey or sugar to balance the spiciness and sweetness |
| Medicinal hot braised food | Added Chinese medicinal materials such as wolfberry and angelica, which have health-preserving effects. |
5. Summary
As a simple and easy-to-cook delicacy, hot stew is not only suitable for home preparation, but can also become the highlight of parties. Through the structured data and detailed steps in this article, I believe you have mastered the essentials of making hot brine. Come and try making your own hot marinade!
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