First, the practice of marinated vegetables.

1. Prepare-clean food. If it's easy, you can go to the supermarket to buy seasonings for making braised dishes, and add pepper, spiced powder, sugar and so on according to your personal taste. If you want to keep the pot well, you must wash things before you can pickle them. Pork belly and pork intestines are the most difficult to wash. You can take away the dirt with a small amount of dry flour, then wash it with clear water, and then you can put it in a halogen pot. After cooling, a layer of sesame oil can be coated on the surface of the marinated vegetables to prevent the surface of the marinated vegetables from air drying and discoloration. Marinated vegetables with older raw materials can be soaked in a pot and taken at any time after pickling.

2. Ceramic containers for storing salt water. Salt water should be stored in ceramic containers. The floating oil on the salt water should be moderate, and the excess oil should be removed. Boil brine twice a day in summer, put it in a vessel and store it in a dry, dry and collision-free environment. You can also put the boiled and cooled brine into a ceramic vessel, seal it with plastic wrap, and then store it in the refrigerator.

3. An example of stew-stewed pork tongue. Boil the pig's tongue in a pot for 15 minutes, take it out, and scrape off the white skin of the pig's tongue with a knife; Put water and ginger in the pot, put the pig tongue in the pot and cook for 40 minutes, and take out the pig tongue for later use; Boil the pot, add the pig's tongue, simmer for about 30 minutes and take it out; Frozen slices, ready to eat.

Second, pork and beef can't be cured together.

There is a long-standing saying that pork should not be eaten with beef. "Eat Fast" points out: "Pork should not be eaten with beef." This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of traditional Chinese medicine food, pork tastes sour and slightly cold, with a sense of yin, cold and greasy, while beef tastes sweet and warm, which can replenish the spleen and stomach, strengthen the waist and feet, and has the effect of calming the middle and replenishing qi. One is warm, the other is cold, the other is invigorating the spleen, and the other is cold and greasy. Taste conflict, not suitable for eating together. Secondly, beef has a slight odor, which is a traditional food collocation in China. It is not uncommon for two dishes to sit on the same table, but from the point of view that pigs and beef cannot be cooked together, this is not only a eating habit, but also the smells of the two dishes should not be confused.

These are all about how to pickle vegetables, and whether beef and pork can be pickled together. I hope it helps you!