t is just like the virtuous women who are humble, who voluntarily go behind the scenes to support and love their beloved. Only those who are familiar with the situation will know how hard she worked. It is the brine that will never appear before diners, but the unique fragrance and sweetness of it is something that no one can ignore. All the ingredients that he had with him had been soaked in his silence, giving him a different taste.
Just like beauty has north ground rouge and south country beautiful woman's distinction, brine also has north and south of cent. Throughout the country, different flavors of brine, sichuan style, spicy and spicy, shandong style, salty, red and bright, Soviet style, fresh and sweet brine, and chaozhou brine is known for its soft and soft flavor. In that year tide dish cook master zhu biao sets out the most authentic tide dish food list, the row is in the first place also is tide shan brine taste.
Chaoshan culture is rich in traditional customs. During festivals, sacrificial offerings, feasts and daily routine, there is always halogen on the table. Brown brine is the worship to the gods of sacrifice and ancestors, highlighting the solemn atmosphere. It is a great blessing to eat the food offered to god or ancestors. For more highlights, check out the WeChat public account: shadow dining. Whether it is high, medium or low end of the country or even the whole world, or the marinated street hawkers, chaoshan marinated food is always available. So said, chaozhou brine, the world is unique, without exaggeration.
Feed the brine like a tank of fish
As with many of the most amazing ways of cooking, there are different flavors when it comes to braising. So the professional grocer often identified a shop, and it was no longer the only one.
The quality of a jar of brine determines the delicacy of the brine produced. In the opinion of experienced masters, even though many teochew people can make brine, it is often colored and tasteless, or taste and colorless. It is more difficult to achieve the same color, aroma and taste on the brine than other dishes. And adjust brine not hard, should manage good one crock brine is very complex however, its pay attention to degree is equal to raise a crock goldfish, pay attention to scientific method already, emphasize individual feeling again.
Chaozhou brine in starlight in configuration, conventional dressings with soy sauce, soy sauce, cooking wine, fish sauce, sugar, red in soy sauce, in addition to different halide home will also have their own secret recipe, including star anise, cinnamon, sichuan pepper, small Hui, amomum villosum, geranium, clove, amomum, three nai, liquorice, tokay, lemongrass, garlic, onion, fresh coriander or dry coriander seed, etc., including dried tangerine or orange peel, herbal tea, cassia, amomum, meat, Chloe, licorice, these things are essential, it is an important source of the sweet chaoshan in brine. The above piles of spices, each of which has to be individually stir-fried, must be slow-roasted until their respective aromas are fully dispersed before they can be combined to make a brine. In addition, there is also a way to distinguish the tidal brine, which must have a southern ginger called "chaozhou ginger" in the material. In addition to its strong ginger flavor, it also has the aroma characteristics of cinnamon, clove and pepper, and is often regarded as a unique ingredient of chaoshan brine.
When the spices are well prepared, it is necessary to use old hens, bonesons, ribs, soy sauce, longan with shell, pork fat and fat, garlic seedlings and other stewed soup. Moist brine is supposed to be aromatic, so it usually USES fatty meat to make the base of the soup to achieve a slippery effect. Want to know, before the person, the belly is not much oily water, chase after particularly to fleshy flavour, because this is a pot of wet brine inside, fat meat proportion often goes to 30% above. But now people pursue health, even in the chaoshan area, the tide brine inside the fatty meat ratio will also fall below 20 percent, take a clear alcohol slippery route. Generally speaking, teochew brine is heavy in taste, more spiced, and exquisite in fresh aroma, when dipping ingredients are hot, strong in taste.
Brine is like fish, for both must be looked after every day. Don't think a pot of brine in there, a cylinder to brine conversion from time to time, according to the number of marinating foods every day, every 3 to 5 days have to salvage the old add new spices, sugar, color, and in order to preserve for a long time, must after get the hell out of here every day and then cooling process, and should be put in a fixed position, do not move easily.
