Vegetarian dishes that can be marinated in brine 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, seaweed, Chinese cabbage, Chinese cabbage, green vegetables, bamboo shoots, yuba, tofu, chiba tofu, peanuts, quail eggs, fungus, kelp silk, tribute, Melaleuca tripe, vegetable base, chrysanthemum, leek, bean curd skin, sage.

The common braised meat dishes are: 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 large intestine, chicken wings, chicken feet, pig's tongue, pig's feet, pork belly, beef tendon, spiced beef, salted goose, chicken legs, beef tendon and so on.

How to use brine

1, all animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty.

2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.

3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and marinated dishes.

4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say.