Chinese Food
Fortune and brine Platter
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Brine has a thousand years history in Chinese diet. Chaoshan brine can be called classic. Chaoshan brine is famous for its sweet and soft taste. It is thick but not salty, fresh but not fishy. The choice of bittern flavor is a profound knowledge. The combination of spices is not reasonable. The amount of spices directly affects the taste. It's not a problem with Jiale Chaoshan brine. A small bottle makes it easy for you to make brine. Kitchen white can also taste like a master.
Cooking ingredients
Cooking Steps
Step1:Clean the pig's ears, tripe and tongue. Blanch the pig's tongue with boiling water for 5 minutes. Remove the white film on the pig's tongue with a knife while it's hot. Clean it again.
Step2:Pour 900ml of water into the stew pot (a bottle of Chaoshan brine can be mixed with 900ml of water), wash the onion and ginger and put them into the pot. Pour in a bottle of Chaoshan brine.
Step3:Bring the brine to a boil. Put in the tripe, pig tongue, pig ear and dried bean.
Step4:Turn the heat to low and cook for 20 minutes. Remove the tripe. Keep cooking for 40 minutes or so and turn off the heat.
Step5:Continue to soak in brine for more than 2 hours, so that the bitterness will be more delicious. (don't pour the bottom of the brine. Put it in a container and seal it with a plastic wrap. Refrigerate it. Use it next time. The more brine, the better it will be.
Step6:Take out the marinated slices and put them on the plate. The marinated aroma is fragrant and sweet.
Cooking tips:Jiale Chaoshan brine is based on Chaoshan chef's secret recipe. Ten spices, such as cinnamon, star anise, fennel, pepper and cinnamon, are selected to restore Chaoshan flavor. Good taste can be so simple. A bottle of Chaoshan brine can make xiaobaisi become a chef. There are skills in making delicious dishes.
