If the interval of salt water is not long, it is about one week or 10 days. It is enough to heat it once every 2-3 days in winter and once every other day in summer. Every time you dry-burn, if you don't add brine, the brine will lose its taste because of excessive oxidation.
Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. Brine is commonly used in the north and south, and the catering industry is often divided into red and white brines, which are called pickles cooked food. Brine has its own unique flavor.
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1, all animal raw materials need to be treated with water before marinating, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes.
2, a pot of good brine, you should always marinate the animal raw materials with strong fragrance to increase the fresh fragrance of the brine. There is a jargon called "the older the brine, the better", which is the reason.
3. In the process of use, always check the color, fragrance and saltiness of brine and the adequacy of soup. Once we find that some aspects have been reduced, we should make up for them in time, which is what we often say.
4. Fresh and fragrant pork, chickens, ducks, geese and rabbits should be "launched" with all kinds of smelly animals such as cattle, mutton and fat intestines, and the raw materials should be separated by brine to ensure the quality of brine and stewed vegetables.
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