Halalal is a snack food that many of us are very fond of eating, should most people will always buy back to eat, especially the two lakes region, there are a lot of famous halal famous brand. In addition to some of the larger famous marinade store, the farmers' market, there are also a lot of marinade stalls, weekdays, many people will do their own marinade at home to eat, but the fact that making marinade is not simple, because it is the production process is very delicate, in which is particularly important is the marinade, marinade marinade is good to eat, depending on how the marinade, and like to eat marinade friends should have heard of such a sentence! words, many people think that "a hundred years old brine" is the best, but the storage of hundreds of years of brine will inevitably panic shortness of breath, many people have the same doubts in their hearts, do not say that this brine is not easy to quality change sour? Brine out really can eat? The answer is easy.

There have always been some people say, brine is actually "the more brine the more fragrant", and therefore the traditional style of the old road Weixin micro-store most of the "hundred years old brine", with this old brine brine out of the dish is considered delicious things. So why this deli brine can be stored for so long? And their own brine made at home, put a few days on the spoilage?

After that, from the old master of the deli side to understand, the original brine of a hundred years old brine is not immediately put nearly a hundred years so simple, because if you do not do to solve, there is no way to store so long time, and the reason why the old brine can be stored for so long, mainly in the "sustained fire", and the old brine in the storage process, due to the addition of more than a few years, the old brine in the storage process, the old brine in the storage process, the old brine in the storage process, the old brine in the storage of the old brine. In the process of storage, because of the addition of more fresh vegetarian meals, meat dishes, marinade packets and bone broth to make up for the consumption of that part of the marinade will penetrate into the ingredients, with a part of the marinade, so that repeated consumption is to remove the marinade for a long time in the cooking process of the residue out of the harmful substances.

In addition, the reason why the old brine has become a "continuous fire", is because the brine every day to continue to high temperature boiling, and then ultra-low-temperature stewing, every day in accordance with that process, according to the continuous high temperature to kill the germs in the brine, coupled with the old brine of salinity is very high, so it is prompted by the old brine of water permeability Very high, the germs will be more difficult to survive, so there is no need to worry about the old brine with too many germs in the problem.

Through this method, the old brine bacteria and viruses in the harmful substances are also reduced, so you can extend the preservation period of the old brine, so the old brine will not cause a strange taste, and my life of their own handmade brine, and not like so go to do meticulous storage work, so it is very easy to quality change sour. Like to eat brine friends know that the old brine brine is definitely more flavorful, but after all, brine salt flavor heavy, so the sodium nitrite content is still very high, and therefore how to like to eat should be appropriate, do not eat a meal, do not eat too long, sometimes to improve the taste, to relieve the craving is still very good, do not want to crave and hurt their bodies Oh!

So, do you like to eat marinara? Do you think the "hundred years old brine" really exist? Welcome to leave a message in the comments section to participate in the discussion.