The practice of Chaoshan brine_How to make Chaoshan brine

\”My favorite in the Cantonese Tea Restaurant, in addition to all kinds of delicate snacks, is this plate of brine. Every time I go to eat, I will order a copy. Chaoshan brine is different from the taste of vegetables we usually eat. Sweet, rich in sauce, and long aftertaste. Even children who do not like brine who do n’t like to eat brine also like it very much. The friends who see this article are blessed. The family version of Chaoshan brine can be eaten at home at any time. The practice is very simple. I won’t make the home full of oil fume. You can do more at a time. Put it in the refrigerator. When you want to eat it, you can get hot. \”

The details of the ingredients

[ 123] Main ingredient


    One piece

  • Affairs
  • ] Auxiliary materials
  • Onion ginger
  • A moderate amount

  • Xiangye Several tablets

  • Pepper A little
  • octagonal A little
  • ]

  • Cooking wine One spoon

Chaoshan brine

One pack


  • Two spoons
  • [123 ]

  • Old Pump
  • A spoon

  • Rock sugar
  • One

A little
    [ 123]

  • 潮汕卤水的做法步骤:1 Salted and fresh flavor
    Halogenic process

    A few hours of time

  • Ordinary difficulty

  • 潮汕卤水的做法步骤:2 [ 123] The practice of Chaoshan brine

  • 1 潮汕卤水的做法步骤:3 Rinse the wool and beef with water, put it in the pot in the pot In the middle, add an appropriate amount of water to the ingredients.

  • 2 潮汕卤水的做法步骤:4 Boil the water on the high heat. This process will gradually pour out the dirt in the belly and beef, so The ingredients that are braised will be clean and refreshing, without odor.

  • This process does not need to cook for a long Rinse with cold water. 潮汕卤水的做法步骤:5

  • 4
    Put thoroughly handling clean ingredients into the stew pot. Make water loss, do not use ordinary thin stainless steel. 潮汕卤水的做法步骤:6

  • 5
    Prepare a packet of ready -made Chaoshan brine juice. This ready -made brine juice tastes authentic. 潮汕卤水的做法步骤:7

  • 6

  • Add another ginger onion, raw soy sauce, old soy sauce, incense leave A handful of rock sugar, if the ingredients are more, add a little salt.

  • 7

  • Add a little water so that the ingredients can be immersed in the ingredients. Why must you choose heavy stainless steel pot? Because the ingredients will volatilize during the long -time stew, the thin pot will quickly evaporate the water, and the thick pot will not.

  • 8

  • Cover the lid, boil the ingredients on the high heat, then turn to low heat for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours, and then then cook for one and a half hours. Soak for two hours.

  • 9

The cooked brine aroma is delicious.

10 If you can’t finish it at that time, you can use fresh -keeping bags, keep it in a short -term refrigerator, and freeze for long -term freezing.