Speaking of pot-stewed vegetables, the drool of the foodies must be coming out. The appearance of pot-stewed vegetables is so bright that people can't help but want to have a bite. Moreover, this kind of food can be eaten hot or cold, both of which are very delicious. However, if you want to eat braised dishes, the key is to rely on brine. So if you want to make delicious brine, you must make good brine. Whether it is meat food or vegetarian food, as long as it is boiled in the prepared brine, the food made is fragrant and delicious.

the key to the preparation of brine depends on spices, but not all spices can be put into the pot, and if too many spices are put into the pot, the taste will become very strange and very difficult to swallow. We only need five spices when making brine. Next, I would like to share with you the five seasonings needed to prepare universal brine. No matter what you use to marinate, everything is fragrant and delicious.

the first kind is cinnamon, which is a very common spice in our life. We always use cinnamon when cooking braised pork or braised chicken. Cinnamon has a good effect of removing fishy smell and enhancing fragrance, and it is also a medicinal material, which has the effects of warming the spleen and stomach, removing accumulated cold, dredging the pulse to relieve pain and stopping diarrhea. When making brine, first scrape the surface of cinnamon with a knife, and then put it in a pot for cooking, so that the taste of cinnamon can be fully exerted.

the second spice is star anise. Star anise is also a common seasoning in daily life. Illicium verum has a fragrance, which can not only be used as seasoning, but also play a medicinal role. Besides, Illicium verum is also used to make cosmetics, beer and some food industry supplies. Illicium verum is widely used, and it is also a very good material for cooking brine.

The third spice is fennel. Fennel may be rare in life, but it is the key spice for preparing brine. Fennel has a good function of removing fishy smell, and the meat cooked with fennel will be very fragrant and tender.

The fourth spice is tangerine peel, which is made from the orange peel that we eat. After drying in the sun, all the water in the orange peel is evaporated, and after a long time, the tangerine peel is obtained. The tangerine peel can be used not only as a medicinal material, but also as a seasoning, which can be mixed in brine to enhance the fragrance and taste.

The fifth spice is lilac. When it comes to lilac, many people think of lilac, but in fact it is also a very versatile spice, which can be used not only for making meat cakes and pickled foods, but also for making drinks. Lilac has a strong aroma and is an indispensable spice when making marinades, but the amount must be controlled.

The above are the five essential seasonings used in making universal brine.