Vegetables that can be pickled with salt water are: auricularia auricula, yuba, Melaleuca, fried peanuts, white radish, vegetarian base, lotus root, dried bean curd, mushrooms and spiced boiled peanuts. Vegetables: edamame, green beans, Flammulina velutipes, kelp, potatoes, lotus root slices, laver, Chinese cabbage, Chinese cabbage, green vegetables, bamboo shoots, yuba, tofu, chiba tofu, peanuts, quail eggs, fungus, kelp silk, tribute, tripe, vegetable base, chrysanthemum, leek, bean curd skin and sage.

Common braised pork dishes include: pig's head, pig's ears, pig's liver, pig's heart, pig's tail, salted duck, spiced chicken, roast duck, duck's wings, duck's feet, pig's intestines, chicken wings, chicken feet, pig's tongue, pork belly, beef tendon, salted goose, chicken leg and beef tendon.

How to use salt water

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. Fresh and fragrant pork, chicken, duck, goose and rabbit should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and pot-stewed vegetables.

4. 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.