Conditional friends can add maltose to brine. Maltose has the functions of enhancing fragrance, refreshing and relieving boredom in brine. Generally, 250 grams of maltose is put in 25 kilograms of brine. Don't put soy sauce in the salt water. Soy sauce will make pickled vegetables turn black easily. In fact, the star anise in our marinated soup also has the function of coloring. At ordinary times, we usually cook the sugar color, so that the pickled vegetables are more colorful and have better meat quality. I have been engaged in catering for a long time, and pot-stewed dishes are indispensable dishes in the catering industry, so all restaurants with a certain scale will have their own pot-stewed dishes.

You can't put soy sauce in asparagus Is it because? I'm afraid there's not a word left in the pot-stewed vegetables. If it gets dark the next day, it won't look good, so there is no soy sauce in the brine. There is no need to eat pot-stewed vegetables at home without soy sauce. Soy sauce is not resistant to high temperature. Long-term cooking with fire will make soy sauce oxidize, deepen its color, weaken its fragrance and become bitter. The brine prepared by soy sauce will turn black after a long time, which will affect the color and sales of finished products.

Of course, some people who like dark colors are another matter. Generally, bittern is brighter with sugar, redder with monascus and darker with soy sauce. Business people are more particular, and eating at home is more casual. In short, radish and cabbage have their own love. Take braised chicken as an example. The finished product is golden in color and very appetizing. Unlike boiled chicken, braised chicken is delicious, so there is no need to dip it in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken bone is red, and some people feel unfamiliar.

Of course, some people who like dark colors are another matter. Generally, bittern is brighter with sugar, redder with monascus and darker with soy sauce. Business people are more particular, and eating at home is more casual. In short, radish and cabbage have their own love. Take braised chicken as an example. The finished product is golden in color and very appetizing. Unlike boiled chicken, braised chicken is delicious, so there is no need to dip it in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken bone is red, and some people feel unfamiliar.

Generally speaking, it is recommended not to put soy sauce in brine. If you put soy sauce in brine, firstly, soy sauce is not resistant to high temperature for a long time, and it is easy to make the brine soup bitter and astringent after a long time. Secondly, it will make the marinated goods discolored and black when they are out of the pot. Taking braised chicken as an example, the finished product is golden in color and very appetizing. Unlike boiled chicken, braised chicken is delicious, so there is no need to dip it in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken bone is red, and some people feel unfamiliar.