What are the types of brussels sprouts? Each has what unique flavor?

The first pot of brine is recommended to put pork first, so that the brine will be more fragrant, you can also use lard instead of brine can be used again and again, after the use of the residue, the brine will be sealed sealed into the refrigerator, thawed and then add a small amount of marinade and seasoning can be used. Brined beef is generally cooked on the premise of fully cooked, so that the beef is full of flavor, soft and tender without losing its elasticity, so the holding power of the beef before stewing is not critical, and can be marinated in advance. Marinated ear is also very tasty, especially our male compatriots love to eat, down the wine, put some chili mix, in a little beer cool, if you are a man is not the same feeling! Now there are also halogen duck neck is also love to eat duck neck people love. It is also the most suitable for brining the meat to eat, because after brining can be eaten directly, you can also add some side dishes.

Halogenated fat intestines super tasty, all intestinal head part, meat is very thick, the oil also cut clean, fat intestines dipped in brine entrance, strong flavor into the taste, a little strange taste are not. The texture of glutinous rake with chewy, fat and not greasy, salty and light, really is the best on earth. Beef in Shu sauce is a series of specialties in sauce and marinade, using fresh beef tendon as the main ingredient, tender, light and not greasy mouth, mellow and sweet. Beef is rich in protein, amino acids, there is a tonic in the gas, nourish the spleen and stomach, strengthen the muscles and bones, quench the thirst of the efficacy of salivation.

If you like Szechuan brine, there is very authentic Szechuan brine in Wanchun Town, Wenjiang, Chengdu, and if you like Cantonese brine, go to Zhangmutou. Huangshanghuang in Jiangxi, marinated vegetables, marinated duck are first-class . Wuhan Jingwu duck neck is also good. Diced rabbit in red oil, flavorful ear slices and husband and wife lung slices, etc., all of which belong to the Sichuan marinade process. Sichuan brine since the formation of the date, will be recognized by the masses, Sichuan brine is the five flavors in the largest category, and is not a single cooking method.

The brine should be filtered often to ensure cleanliness and hygiene, the storage needs to be boiled to remove excess oil and grease, into a ceramic cylinder or enameled barrel (basin) within the immobilization, such as long-term unused, but also should be often boiled and then stored.