First, "winter is long and summer is short". Laolu soup is rich in various nutrients of meat. Everyone likes the taste, so will bacteria. If you are not careful, it will rot. When not in use, cook once a day in summer and once a week at least in winter. Even if the refrigerator is big enough to be put into a jar, it should be cooked once a week in summer.
Second, "keep clean". After each use, it should be filtered to remove impurities and excess oil slick in the minced meat. There are many kinds of filtering methods. As a domestic brine tank, its capacity is not large. When the material is cooled, it is taken out. When the bottom of the sundries is chaotic, the old brine is poured out, the viscous impurities at the bottom of the tank are thrown away, and the excess oil slick is skimmed and boiled for preservation.
Third, "regular feeding". According to the old master's habit, after the brine is used for five times, a new seasoning bag should be added and the old one should be thrown away. As for water, sugar and soy sauce, add them at any time according to actual needs.
Extended data:
The marinated soup of marinated vegetables should be maintained frequently for the next use. The more times the marinated soup is used, the longer it is preserved, the better its quality and the more delicious it tastes, which is why the "century-old marinated soup" is popular.
Only by properly keeping the brine can we ensure that the quality of brine soup will not be affected for a long time. Therefore, we should pay attention to the preservation and storage of brine soup and avoid using iron drums and wood products. But to use earthenware, because the green body of pottery is relatively thick, which can avoid the influence of external heat. Iron products rust easily, and wood products smell. If it is inconvenient to use pottery, stainless steel can be used instead.
References:
Baidu Baike pot-stewed soup