The brine should be flavorful, it all depends on the old soup. So how can you make your own flavorful old brine at home? Gathering network for everyone to summarize the old marinade production methods, very comprehensive have northern brine, Sichuan brine and other food road has a jargon: brine to fragrant, all rely on the old soup. This old soup, that is, sauce marinated meat products flavor of the soul. So the connoisseur evaluation said: hot dishes gas aroma, brine flavor bone aroma.

The family's old soup has been many years, I can not remember the year to stay, from the beginning to the present, I use it what have brined, chicken, duck, meat and many other food can be brined, it sucked so much of the essence of life, and then feed back to brine with chicken, duck, meat. Therefore, when the brine out of the brine into the mouth chewing slowly, will find that the more you chew the more fragrant, that is beforehand does not publicize the fragrance of the cold, without fear of inflammation.

Homemade homemade brine proportion: 30 ml of soy sauce, 80 grams of rock sugar, 10 grams of salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 10 peppercorns, 2 anise, 2 grams of cumin, 5 slices of allspice, 1 section of cinnamon, 3 dry chili peppers, a piece of ginger, 3 slices of licorice, cloves 3 grains, 3 slices of crabapple, grass cardamom, 2, 5 grains of sand, 3 slices of Angelica dahurica, 1 piece of Chenpi brine: all of the spices loaded into the marinade box or gauze bag under the pot, pour white wine, onion, ginger, garlic, rock sugar, soy sauce and 1 kg of water, large fire boil and then simmer for half an hour with a small fire, marinade is ready.

The soup can also be put into the chicken skeleton or tube bone to stew together, brine in the future use, you can always add spices, the flavor will be more and more intense. Halogenated raw materials are taken from many materials, meat and vegetarian, and most of the halogenated spices have appetizing and healthy skin and benefit, digestion and stagnation and other effects. So the use of brined raw materials, in addition to meet the body's needs for protein and vitamins, etc., but also to achieve the purpose of appetizing, increase appetite.

Old brine preservation: preservation of old brine must be done to use clean utensils and good storage conditions (environmental health, temperature regulation), in order to ensure the quality of brine and brine products. Spring temperature is gradually rising, so the requirements of every morning and evening must be brine boiling, placed in a fixed place does not move. Summer climate is hot, brine is very susceptible to deterioration of the period of occurrence, foaming, acid phenomenon occurs frequently, therefore, every day must be brine boil twice (once in the morning, once in the afternoon, and fixed immobile) although the temperature in the fall is gradually declining. But the summer heat is not finished, as the saying goes, seven mold, eight rotten, nine maggots, therefore, the brine should still be boiled at least 2 to 3 times, placed in a fixed place does not move winter temperatures gradually decline, the brine should be boiled once a day, placed in a fixed place does not move. How do you get this old marinade at home? In fact, it is very simple ah, grab the various colors of spices after stewing a marinade after the juice do not throw away, boil again after filtering, cooled and put in the refrigerator refrigerator or frozen on it, if every now and then to do a time if you can refrigerate, long time if it is best to put the frozen is better. The next time you do marinade and then put the spices stewed, so repeatedly, leaving the bowl is a strong old marinade, which is more and more fragrant heirloom secret recipe Oh.