High temperature in summer, brine soup should be cooked once a day for sterilization, cooled and sealed in the refrigerator; When the temperature is low in winter, open it at least once a week, cool it and put it in the refrigerator for preservation. In addition, because the brine soup is rich in nutrition and easy to breed bacteria, it cannot be stored at room temperature at any time. In addition to these, the following points should be paid attention to when preserving pickled soup:

1. Filter

After each use, the pickled soup should be filtered to remove impurities and excess oil slick from the minced meat.

Step 2 feed regularly

Generally, after brine is used for five times, a new seasoning package should be added and the old one should be thrown away.

Separate meat from vegetables.

Meat dishes and vegetarian dishes should be marinated separately, and vegetarian dishes should be marinated in another pot.

Take out after cooling.

No matter what kind of dishes are preserved, they should be taken out after cooling, because in the process of cooling, this is one of the keys to shortlisting.

Generally speaking, the marinated soup needs to be kept in the refrigerator and often boiled for sterilization.