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Chinese Master Brine Recipe (卤水)
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Chinese Master Brine (Lushui 卤水) is a savory and aromatic brine that is infused with abundant Chinese spices and aromatics, seasoned with soy sauce, salt, sugar, rice wine, and other seasonings. It can last 100s of years if you take care of it correctly, I will explain that later. It is used to poach or braise meat and tofu, to soak eggs and vegetables. The dish that is cooked in the Lushui, we call it Luwei (卤味), is one of the most popular foods in the South of China. Sadly, it is not well known in the western world. That’s why I want to talk about it to bring a bit of awareness and hopefully, you will fall in love with it. Every family has its own version of Lushui. This is my recipe.
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INGREDIENTS
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod, optional (Amazon Link -
2 cloves (Amazon Link -
1 tsp of white peppercorns (Amazon Link -
1 tsp of fennel seeds (Amazon Link -
3 tbsp of Sichuan peppercorn (Amazon Link -
1/2 cup red dried chilies (Amazon Link -
2 inches of ginger sliced thinly
5 cloves of garlic
2 scallions
5-6 cups of bottled water or distilled water
6 tbsp of soy sauce (Amazon Link -
3 tbsp of dark soy sauce for the color (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1/4 cup of rock sugar (Amazon Link -
1 tbsp of salt (Amazon Link -
INSTRUCTIONS
How to Make the Chinese Master Sauce
Add oil to a large pot and stir all the spices along with the ginger slices, garlic cloves, and scallions over medium heat for 2-3 minutes.
Add 5-6 cups of bottled water or distilled water then bring to a boil.
Add soy sauce, dark soy sauce, Chinese cooking wine, rock sugar, and salt. Simmer for 15 minutes and your Lushui is ready to be used as poaching or braising liquid.
How to Store Chinese Master Sauce?
After you are done cooking, strain the braising liquid and discard the solid ingredients. Bring the broth back to a full boil.
Store the broth in a clean mason jar. Chill in the fridge until the top fat layer has formed.
Discard the fat then freeze the Lushui for up to 2 months. Reuse this brine at least once every 2 months to develop the flavor .
How to Reuse Chinese Master Sauce?
Next time you want to make Luwei again, you just do the same thing. Stir fry some aromatic first. The difference is that you don’t use plain water, instead, pour in the flavorful brine that you made previously. Depending on the evaporation, you do have to add some water once in a while and replenish the spices, sugar, soy sauce, and other seasonings to keep it from diluting. This is the trickiest part because I know you will ask me how much more ingredients should I add? Well, for the spices and aromatics, you can use the same amount. For the sugar, soy sauce, and other seasonings, it is to taste because it depends on how much meat you are braising and how much water you are adding in. So I can’t give you an exact number.
If you don’t have any plans to reuse the brine, you still need to take it out of the freezer every 2 months. Defrost it and bring it back to a full boil to kill any microorganisms in the stock. Store it in the mason jar and freeze it again. This way, it will renew it is storage time for 2 more months. It is better to label it so you don’t forget. In theory, your master brine could be sustained indefinitely if due care is taken to ensure it does not spoil. If you missed the schedule by accident, you have to discard the brine and start new again.
Breakfast Sausage and Cheese Strata
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Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe
Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They're perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
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INGREDIENTS (6 pieces):
For the egg mixture:
6 eggs
¼ cup parmesan cheese, grated
¼ cup heavy cream
Salt and pepper
For the filling:
4 bacon strips, cooked and chopped
Cheddar cheese, shredded
Green onion, chopped
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BETTER THAN TAKEOUT - Crispy Egg Roll Recipe (Shanghai Style)
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What makes a perfect egg roll? To me, it should have that air crust and a velvety filling. These contrasting textures create such an interesting experience that makes your egg rolls irresistible. Stick with me because we are about the reveal the secrets.
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INGREDIENTS (Enough to make 40-50 egg rolls)
For the aromatic water
1 cup + 1/3 cup of water
2 scallions, diced
1.5 tbsp of ginger, diced
1.5 tbsp of garlic, diced
1/2 tbsp of Sichuan peppercorn (Amazon Link -
To marinate the pork
1 lb (454 grams) of pork loin
1 tsp of salt
1/3 tsp of baking soda
1.5 tbsp of cornstarch + 2 tbsp of aromatic water
Black pepper to taste (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
a drizzle of vegetable oil (Amazon Link -
To complete the filling
3-4 tbsp of cooking oil
8 dried shitake mushrooms, soaked for 2 hours (Amazon Link -
350 grams Garlic chive
120 grams of Bean sprout
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
5 tbsp of cornstarch + the remaining aromatic water
Others:
1 pack of egg roll wrapper
2 tbsp of all purpose flour +3 tbsp of water (to glue the egg roll)
Videography / Editing by Austin Schargorodski -