A few days ago, before I’d even baked the cupcakes, I decided to make some Chinese food that me and Sav both love. In English it is called brine/spiced but in Chinese it is called 滷水 (Lu Shui). Both of us usually like it with animal organs like pork intestine, beef stomach, chicken heart, kidneys, etc. I know it does sound disgusting…Not even all Asians could accept eating organs so I never think it is weird if people say I’m crazy by puting organs in my organs lol.
Anyways, brine sauce goes very well with eggs and touf as well! So if you like to give it a try, definetly try it out with eggs and tofu before thinking about the organs lol.
I brine chicken heart and eggs end up having some extra sauces left, so I went to the supermarket and bought some “pressed” tofu to use up the rest of the sauce.
Yea…It does look like chocolate brick or chocolate bar or even brownies.. haha.. That’s because the sauce was put in the fridge for a few days and it went concentrated under the cold temperature. So if you’re trying to make this recipe and will be using up the extra sauces like I did… I do suggest that you don’t make the same mistake I did. It is better to add 1/2-3/4 cups of water in the sauce to make it less concentrated!
(Leftover sauces are good to reuse within 3-4 days if kept in the fridge or as long as you wish if kept in the freezer.)
Anyways, for those who are interested in making some of these brine food, here is the recipe for you!
For the brine sauce, you will need:
- 2 to 3 cloves garlic
- 4 slices old ginger
- 18 grams rock sugar
- 2 cups water
- 2 star anise (八角)
- 1 Dried Orange Peel
- 1 Tbsp Shaoxing wine
- 4 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
Put everything in a large saucepan, turn the heat up to high until it is boiled. You will then turn the heat down to medium/medium-low and put the food you wish to brine in the sauce. Leave it there for at least 15-20 minutes. As long as you turn the heat down to medium-low/low, you can leave it brining for a long time. The longer the time, the more taste the food will absorb. So it will depend if you want a fast snack or a tasty snack! 😛
CHICKEN HEART : If you want to brine chicken hearts, make sure you clean them well and cut off the fat or blood vessels that are still hanging around the heart. We don’t want too much oil coming out in the sauce cause it won’t taste good if it is oily! If you have a ver sensitive taste bud, I recommend that you rinse the chicken heart under cold running water for at least 10-15 minutes. This will help wash the bloody smell/taste away. If you still worry about it, you can use some Chinese rice wine and soak them in it for 10-15 minutes. But I’m sure you don’t need that step unless you cut it fresh out of the chicken! teehee. Cause usually when you get them from the supermarket, there won’t be a lot of blood anymore.
EGGS & TOFU : To brine eggs, you just simply boil the eggs and put them in the sauce when ready. Do not cut them into half. Cut only after brined. For Tofu, you just need to take them out of the package, rinse the preserved water off the tofu. Dry it and cut it into pieces before brine. For tofu, do not cut it up into too thin or too thick slices. If too thin, it will break. If too thick, there will be no taste inside the tofu. Make sure you bought “pressed” tofu so that it is firm enough to cook with.
I love this recpie! It is always good to have some brine food in the fridge cause it goes well with soup noodles, rice, or just as TV snacks! (Especially the eggs!)
Have fun with the recipe! (Please leave me a comment if you have any questions about the recipe :D)