Can I make my own brine without broth? Why?

Freshly brewed bittern: When freshly brewed bittern, especially the bittern contains few ingredients, it is recommended to use broth at this time, otherwise the bottom soup will be too weak. By cooking the broth with all kinds of seasoning and refreshing ingredients in advance, it can make up for the fact that the brine soup is not good for the first time because there is no old brine guide, so it should be replaced by broth to make it taste earlier. If you don't use broth, then for the first time, of course, some gourmet shops have special brine. For example, I heard that fish soup is used to make brine, but these are special foods and do not represent universality.

If it's all food additives, then leave the soup stock alone. If it is a restaurant, there must be soup stock. If you are a family, you can go to the market and buy two chicken racks to hang for a while. It is also cheap and good. However, because the taste of new marinade is usually not strong enough, it is necessary to cook the marinade with clear water first, and cook the flavor of marinade and seasoning in clear water. This can also be called brine. Generally, the son's time is not the production process: the pig keel is cut into large pieces, and the thin old hen is cut into large pieces and then blanched. Blanch the water, put it in a large pot and cook for 5 minutes. The broth boiled by fierce fire is fragrant, and water can be added appropriately in the middle. After the broth is boiled, add the medicinal materials.

The hen's internal organs were removed, and the old hen's meat was completely dissolved in the soup, which was full of flavor. Add aniseed, salt and seafood sauce after cooking. . . . . Wait, change the red soup. 2. Soup can refresh and taste braised vegetables: There is a record of making soup in Qi Yaomin's Book, which is a traditional "seasoning" used to refresh and taste before the appearance of monosodium glutamate. The selection of materials for cooking soup pays attention to "no bones, no chicken, no skin and no thickness". Production technology of pig bones: the pig keel is cut into large pieces, and the thin old hen is cut into large pieces and then blanched. Blanch the water, put it in a large pot and cook for 5 minutes. The broth cooked by fierce fire is fragrant, and water can be added appropriately in the middle.