Conditional friends can add maltose to the brine. Maltose has the function of enhancing fragrance, refreshing and relieving boredom in the brine. Generally, 250 grams of maltose is put in 25 kilograms of brine. Don't put soy sauce in the brine. Soy sauce can make the marinated vegetables easy to blacken. In fact, the aniseed in our marinated soup also has the function of coloring. Usually, we boil the sugar color, so the marinated vegetables are brighter and brighter, and the meat quality is better. I have been engaged in catering for a long time, and the marinated food is an indispensable dish in the catering industry, so all restaurants with a certain scale will have their own marinated dishes.

You can't put soy sauce in asparagus. Is it because? Pot-stewed dishes are afraid of a word left. If it gets dark the next day, it won't look good, so the brine doesn't add soy sauce. There is no need to put it without soy sauce when eating pot-stewed vegetables at home. Soy sauce is not resistant to high temperature, and long-term cooking with fire will make soy sauce oxidize, darken its color, weaken its fragrance and make it bitter. The brine prepared by soy sauce will turn black after long time, which will affect the color and sales of the finished product.

Of course, some people who like darker colors are another matter. Generally, bittern is brighter with sugar, redder with monascus, and darker with soy sauce. Business people are more particular about it, and if they eat at home, they are more casual. In short, radish and cabbage have their own love. Take the marinated chicken as an example. The finished product is golden in color, which is very appetizing. Unlike the boiled chicken, the marinated chicken is already tasty, so there is no need to dip it in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken tube bone is red, and some people think it is not ripe.

Of course, some people who like darker colors are another matter. Generally, bittern is brighter with sugar, redder with monascus, and darker with soy sauce. Business people are more particular about it, and if they eat at home, they are more casual. In short, radish and cabbage have their own love. Take the marinated chicken as an example. The finished product is golden in color, which is very appetizing. Unlike the boiled chicken, the marinated chicken is already tasty, so there is no need to dip it in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken tube bone is red, and some people think it is not ripe.

Generally speaking, it is recommended not to put soy sauce in brine. If soy sauce is put in brine, firstly, soy sauce is not resistant to long-term high temperature, and it is easy to make the marinated soup bitter and astringent for a long time. Secondly, it will make the marinated goods out of the pot discolor and black. Take the marinated chicken as an example, the finished product is golden in color, which is very appetizing. Unlike the white-cut chicken, the marinated chicken is already tasty, so it does not need to be dipped in juice. But also can overcome some people's "fear" of white-cut chicken, that is, the chicken tube bone is red, and some people think it is not ripe.