How to make homemade brine delicious?

Brine is a common seasoning for Chaozhou cuisine and Minnan cuisine in China, and it is a kind of soy sauce composed of many spices. This kind of brine is generally used repeatedly, because the longer the brine is cooked, the more delicious the cooked food will be. There are many kinds of ingredients cooked in brine, such as meat, dried tofu, tofu and eggs. As long as it can absorb the soup, it can become more delicious in the tumbling of brine.

Every household has different methods of making brine. It should be noted that after brine is used for a period of time, residue of components may remain. So we need to filter the salt water first, and then pour the animal blood and water into it. Because all protein in animal blood can adsorb impurities in salt water. And solidify it, so that the salt water can become very clear.

When using salt water at ordinary times, you should also pay attention. If there is a thick layer of oil floating on the surface, it should be removed. Generally, only a thin layer of oil can be reserved on the surface of brine, otherwise too much oil will easily lead to the deterioration of brine, and it will be broken after several uses of water.

Generally speaking, the prepared salt water is either refrigerated in the refrigerator or used frequently. Even the brine stored in the refrigerator needs to be boiled once after it is not used for a long time, and it needs to be stored in the refrigerator again after boiling, so as to ensure that there is no bacteria breeding in it and ensure the freshness of the brine to the greatest extent.

There are many ways to make salt water, and the next is a simple method. First of all, we need to wash southern Xinjiang, star anise, cinnamon, fennel, tsaoko, clove, dried tangerine peel, Sichuan pepper, coriander, licorice and ginger slices and put them in a cloth bag. Wash the old chicken and soup bones for later use.

Boil the old hen, bone soup, ginger, garlic, onion and cooking wine, skim the floating foam, add longan and simmer into thick soup. Take out the old chicken bone soup, leaving only thick soup in the cauldron, add soy sauce, soy sauce in fish sauce, rock sugar, brown sugar and salt, then put them into the seasoning bag just prepared, and pour sesame oil after the soup is boiled. I don't have a complete marinade recipe. You can search it yourself if you need it.

Put aside the prepared brine, and if there are any ingredients that need to be pickled, put them in the following order. As long as it is meat, it needs super water treatment first. In the process of cooking, you also need to cook vegetarian dishes in cook the meat first, because meat is cooked slowly and vegetarian dishes are usually cooked quickly.