Practice and making process of brine in pot-stewed vegetables.

Practice: bag the seasoning and put it into the pot, add water 1000ml, soak all the seasonings in the pot for 20 minutes, and then heat and boil until the flavor is ripe. Boil the universal gravy, then put the ingredients in, marinate it with low fire until it tastes good, and take it out. After cutting, pour in gravy, sprinkle with coriander, chopped green onion and other ingredients, and enjoy all kinds of gravy.

Formula of universal halogen bag: seasoning: 5 pieces of star anise, 25g of fennel, 5g of dried tangerine peel, 2 pieces of pepper 10g, 2 pieces of licorice, 5g of clove, 5g of cinnamon, 5g of kaempferia galanga seasoning: soy sauce 100ml, soy sauce 10g, wine.

Tutorial: spiced dried beancurd: Put the dried beancurd into the boiled marinade, marinate it with low fire for 20 minutes, slice it before eating, and then scald it with marinade slightly, the taste will be better.