Chinese Master Brine Recipe (卤水)
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- Опубліковано 19 чер 2024
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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 - geni.us/sand-ginger)
1 star anise (Amazon Link - geni.us/star-anise)
1 small cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)
2 bay leaves (Amazon Link - geni.us/bay-leaves)
2 white cardamom (Amazon Link - geni.us/white-cardamom)
1 piece of gardenia pod, optional (Amazon Link - geni.us/gardenia-pods)
2 cloves (Amazon Link - geni.us/dried-cloves)
1 tsp of white peppercorns (Amazon Link - geni.us/white-peppercorns)
1 tsp of fennel seeds (Amazon Link - geni.us/fennel-seed)
3 tbsp of Sichuan peppercorn (Amazon Link - geni.us/sichuan-peppercorns)
1/2 cup red dried chilies (Amazon Link - geni.us/red-dried-chilies)
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 - geni.us/light-soy-sauce)
3 tbsp of dark soy sauce for the color (Amazon Link - geni.us/dark-soy-sauce)
1/4 cup of Chinese cooking wine (Amazon Link - geni.us/Shao-xing-ooking-wine)
1/4 cup of rock sugar (Amazon Link - geni.us/rock-sugar)
1 tbsp of salt (Amazon Link - geni.us/pure-sea-salt)
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. - Навчання та стиль
Thank you Mandy. Something that I was told at at cooking school years ago was that the layer of fat on top of a refrigerated stock helps to prevent spoiling. The logic is water and oil don't mix, and bacteria can grow in water because of the oxygen content, the fat layer seals off the boiled stock. Though you still need to use the stock with in a couple of days or freeze it. At which time you should probably remove the fat.
It doesn't matter if you freeze it because freezing by itself will help prevent spoiling.. at that point it's all about taste and doesn't matter to remove it sooner or later
Hello Mandy - I have a boiling liquid for ribs that is very similar to this and I made it first 7 years ago and it is still really delicious. It has developed an amazing depth of flavour that I previously did not know existed! Thank you for giving my boiling broth a name :)
I've actually been thinking on how to make something like this for awhile. Thanks to your video and recipe, now I have a starting point. I can't wait to experiment and come up with my own version.
thank you so much for making a standard recipe on this! This is my favorite way to make large quantity of meat
This video is great!
Thank you for the videos you publish.
This brine looks amazing! Can't wait to try making it!
Just love your channel! You inform people about Chinese cooking that we had no idea about. I also adore the way you give excellent measurements and substitution options when possible. You do a great job!
Mandy, I appreciate your channel so much! Thank you for all of the effort you put into teaching us. 🙏❤️❤️
I love 💞 your content. Thank you for sharing your knowledge!
Mandy you're so knowledgeable
And I love how you explain things for people that don't know alot about Chinese cooking ❤️
Thank you so much!
Started my day with this video. So informative and very educational.
God bless you Mandy
I really love the fact that you can explain how to make things in a way that even someone like me (who can't cook at all even my local foods I grew up with) understand how to cook it ...and feel quite confident that with your guidance can cook anything
Making this right now! Every recipe I've tried from your channel has been a massive hit in my family and with my coworkers
Your video really helps you make chinese cusine looks easy thank you!!!! That brine will be useful ❤️❤️❤️
I haven't even watched the video yet and I am so excited!!! Thank you, thank you!!
Just made dumplings again last night thanks to your recipe. Can't wait to make this sauce!!!! Sounds delicious.
I'm going to make this. I'm good at labeling and checking expiring dates.
I'm sure it taste great and expanding my culinary skills further at the same time has always been a success, only because you are an inspirational teacher. Thank you so much.
Noticed this a while back but neglected to mention it ... thank you for adding the translation on screen with the spelling in Chinese. It helps me find items in the shop.
Similarly, it would be interesting if you spent 1-2 additional seconds sounding out the pronunciation. If not, no complaints as your videos are already instructional.
Great show thank you. Sauce looks great and I bet it smells great too. Thank you for sharing.
Sooo fascinating!! I’m going to have to try this!
...and I thought my sourdough levain was special ...now I can start a brine as well...I love learning from you Mandy..tysm...
I eat out luo shui dishes before & it is so yummy... wanted to do it at home. Dried Mandarin peel will elevate the taste of meat & it is nutrition too.
Thank You for sharing.
Awesome, thank you Mandy for sharing this Chinese cooking secret and its recipe, appreciate this and your channel!
Love ur videos so much thank you for sharing all this beautiful recipes ❤️
Continuity is very favorable yes. And between, through and among generations, fabulous. Bravo!
👋🇺🇲
I had my own Mastersauce about 40 years ago and lost it moving from Germany to Colombia. I cannot tell you, how happy I am for having found a very similar recepy now. I will start it next week again and will continue to add flavours until I will stop cookig (am 73 years of age). A big THANK YOU MANDY for this one and all your other cooking videos which I have bee watching so far.
Lushui was made weekly at an Chinese restaurant I worked at when I was much younger. They used it in many dishes cooked. And they also keep the fat that raised to the top and it was used as well for some stir fried and other frying.
I often had wonder how to make it but it is not published a lot. Like you said every family has their own version of Lushui 🙂
Thank You for sharing this I can not wait to make some.
Thanks for sharing this with us 👍🏻
Thank you Mandy will be making this brine. Really enjoy your channel. Love your explanation on your recipes. Again thank you. 🤙🏻
Thank you for this informative teaching! Listening to you teach is easy to follow especially when you include pictures. You have explained so many new things to me and I am very appreciative! Gale Flowers 🌸
Thank you for sharing! 😋😊
this is fascinating. thank you!!!
Very interesting! Thanks Mandy❣️
You are truly a perpetual wealth of culinary knowledge! Thank you for sharing! ✨️🥂👍🏾✨️
Hi Mindy. Great video though I must admit I prefer to use Lo Shui Bag, but definitely will try !! I make a soy sauce brine for chicken and pork belly used as you described. The soy sauce is made with brown sugar cilantro and green onion also to impart a delicious flavor to either chicken wings, thighs or whole chicken which I use brine to braise. Afterwards I would same, store in half gallon mason jars (3) and refrigerator to cool so can skim out fat. Then reboil and refrigerate. My brine is three years old. Thank you for posting your recipe.
I always learn something new from you! What an intriguing concept. Looking forward to giving this a go.
Thank You Mandy!
Your timing is impeccable Ms. Mandy; I am headed to the Asian Grocery after my Doctor's appointment to get the materials for another batch of soy pickled eggs and this sounds even better! Thank you!
)))ll
L
Mindy. Mandy is a Barry Manilow song
@@rong9758 Mandy is a name. It’s the name of the cook as well. Don’t be rude.
Looks so delicious and beautiful recipe ….
Thanks for sharing …
So interesting! Thank you x
I love this!
It kind of like an infinity jar for brining! Wow! very cool!
Looking so interesting and yummy recipe friend.. must try this.. enjoyed til the endd.. thanks
I love your recipies! I feel and trust you. I'll try to make this at home.
Excellent recipe and excellent information thanks for sharing
Thank you for sharing ❤️😊
Wonderful recipe definitely I will try 🤩
I love flavor and foods. I watch about every place in the world and the different recipes. I don't have a single favorite but love love trying new flavors and foods. I enjoy watching you because you explain how to make such delicious flavors and foods. Even your street food favorites. 😊💕👍 Thank you 🙂😋
Thank you. I can smell the good cooking.
Your English is getting to be very good! Thank you for the recipe!
Awesome! Can’t wait. Ash berries are so interesting.
Thank you, dear Mandy...💗💗💗
Thanks again for great video
We made some poached chicken wings using a version of this master brine and the flavours were delicious! The care tips are very useful as well, thank you for sharing the recipe with us, so much yummy!
My family love your recipes
Wow that's cool I'm so into this
Never heard of this sounds interesting, will you be doing some recipes showing how to use this Brine properly, thanks.
Hello my Friend the Food looks good thank you much love ❤️
THANKS
That is excellent sharing and good healthy diet, The way you prepared was excellent. A Big Like from a new friend
Nice video and thanks for sharing
Nice recipe .
Cud be used for all the soups , with noodles .
ThanQ.
Thank you for sharing! I might lower the amount of Sichuan peppercorns for my own taste. I like the idea of braising vegetables and tofu with it!
Awesome 😎
This is a great episode. There is a tofu prepared in brine my local asian grocery store sells, now I finally know how it works. Thank you! What's the problem with tapwater? Too much minerals?
Fascinating! I am going to make this with the addition of dried orange peel. This is an aspect of Chinese cooking that I have been waiting for that I did not know I was waiting for. It feels like a sacred secret. Thank you.
This looks so delicious! I’m off to the Asian market! Love all of your recipes!❤️
Trish this is bill
interesting video ! Very nice
Mandy, i have been watching and using your recipies for a long time. They are all perfect and remind me the tastes of China where I had that luck to live for more than a year. There is certain dish which I loved there but which I cannot find a proper recipe for. I would be more than glad if you find some time to record a video with recipe for 土豆女肉给炒饭. I ate it almost every day in 兰州拉面餐馆 in Shanghai. Thanks a wish you all best. Keep doing what you do!!
@@meticulouslyeliminatinghaters i was eating this for half a Year almost every day :D great dish
Wow I heard someone from a Chinese foodie channel talking about an extra rich broth that has been kept boiling for generations before rating a noodle soup restaurant and I thought, what???! No wonder the flavour is getting more komplex when time goes by. My freezer is not the biggest, but I will try to make some space.
Nice
That is incredible. You are just as incredible! I would be very interested in a brine for turkeys, as I brine mine and find it makes a world of difference.
This one should be fantastic for turkey
@@lisacastano1064 It seems so, I was just curious if anyone had tried it.
@@xmozzazx I use a similar one for soy sauce chicken but I haven't tried it with turkey yet lol it's a pain to find a big enough pot.
Finally. I was hoping to learn more about this after first hearing about it in Chinese demystified channel.
Question though, what goes well as condiments or other sides for lushui braised dish?
will share that in the future soon.
很棒的視頻，我非常喜歡它
Thanks for sharing!
No danger of exploding glass or is the salt concentration too high for freezing?
What kind of red dried chilies do you use? the sichuan variety?
Can you give me a list of recipes that use the master sauce and those that use the salted eggs. Thanks. I am planning on making the soy sauce roasted duck soon. I'm waiting on an ingredient. I want to preserve the sauce to use with other recipes. I love your channel and the way you present recipes. I have made several and they are among my favorite asian dishes.
Hi, I first time watched your great vedeos, It's so interested to learn real Chinese dishes!
I want to know how to make 米線 soup, the one I like is not too spicy (酸辣粉？)
I really need to get myself some sichuan peppercorns
Hey if you don’t mind what oil do you use for frying orange chicken
If I were to pressure Can the braising liquid and make it self stable, would I be required to re boule it every 2 months?
I guessing it's salty enough to not freeze solid. Liquids usually expand when frozen, and break the glass.
Wendy, love your videos!!! My daughter loves her wok!
Do you make a “brown garlic sauce”. ? My favorite Asian restaurant served this as side for dipping. I have tried to replicate, but haven’t hit it spot on. It isn’t thick or sweet. Just curious! Can’t hurt to ask.
The woman who ran the restaurant was from northern China.
is this the same as "head sauce" used for orange cuttlefish?
Huummmm Ms. Mandy, Did I miss what you use this sauce for? I have save this video, so I can watch it again. I hope you are doing well, and feeling well. I know every time I write a comment I say this... You are so cute! You are so kind to teach us all your Chinese cooking. If there is any American dishes you want to learn, reach out. Most American cooking is a combination of different ethnic foods. That is why Chinese Food, here has the American twist to it. Mexican food also it is called TexMex. Some American people seem to forget that the mixture of different races is what makes USA The USA. Thanks again for your sweet personality and your teachings.
Hi, Mandy! Great content, as always. Love it!
Would you recommend this sauce for cooking fish and other seafood? And if so, would you maintain a second batch for this since fish and seafood tend to infused a characteristic flavor tha may be overpowering to other meat if the sauce would be used later?
Thank you!
Idealy, you should have different brine for different kinds of meat. For example, seafood should have it's own brine. beef, pork, and lamb should have one. Then vegetables and egg should have one. However, for home cooking, it is too much work to keep 3 batch of brine.
I use Madon Jars for canning. A cardinal rule is hot product in hot jar. Cool product cool jar. Please be careful you don't have thermo shock.
Could you do this with a hot pot broth as well?
Love the new hairstyle. Much more attractive.
Is it doable if i omit the wine?
Is top round beef tender enough for beef stir fry meals.
Hey I was watching one of your older vids, what type of pan would be suitable over a wok since I cannot afford one at the moment? A normal pan will work fine for the most part?
a normal pan will work well.
Would you let it go to room temp before you stick it in the fridge?
Mandy, your growing-out side bangs are so pretty :)
Hi,
Storing it into a freezer with a mason jar would not break the glass?
Could this brine be canned as many other western style soups & stocks are canned to remove the need to store in the freezer & refresh it (assuming of course one will bring it to a boil refresh it before using the first time after opening the jar)?
no
Heirlooms.
Thank you Mandy for sharing even these unknown secrets of the chinese cuisine.
Great great channel!
Hi Mandy, does the Lu Shui brine have a numbing effect due to the peppercorns?
No much, the numbing effect is diluted. The sichuan peppercorns is more for fragrance in the brine.
Is there any substitute for sand ginger?
no really, but you can use other spices. There are not limited. You can make your own version of Lushui.
A perfect base for pork char siew.