Do you usually eat pot-stewed vegetables as snacks when watching TV? Chewing chicken feet, drinking iced drinks and watching the ups and downs are very cool! However, the price of pot-stewed vegetables is not cheap, and cooking at home is always not as good as the taste outside. In fact, the reason lies in brine.

Many shops are century-old brine. Of course, this century-old bittern did not really leave the century-old bittern. It refers to the old soup left over from years of cooking, which is equivalent to rhetorical exaggeration. The smell of old bittern is overflowing, and anything with bittern will become very delicious and full of bittern.

The preservation of brine is very particular, and improper preservation will make brine sour. Every time you pickle something, you should skim off the grease and foam, as well as the residue at the bottom. If there is residue at the bottom, it is not only easy to deteriorate, but also easy to paste the pot when used next time. Boil and disinfect every morning, and kill the bacteria in the brine soup with high temperature. If you don't use it for a long time, keep it in the refrigerator at low temperature and cook it every 4-5 days.

It is best to put the brine soup in ceramic utensils, and the steel utensils are easy to react with the substances in the brine soup, which makes the brine soup deteriorate. Any old bittern soup begins with a pot of new soup. When a new pot of marinated soup is baptized for a long time and carefully boiled, it can be boiled with a little old marinated soup every time, and it tastes very good. Do not completely remove the residual oil slick on the surface of salt water. The oil level plays the role of sealing and isolating dust and bacteria.

If the marinated soup is slightly sour and has been for many years, you can try the following methods. Skim off the oil on the surface first, then pour out half of the soup, bring it to a boil with high fire, put half of the stock, skim off the floating foam, cook in high-alcohol wine for another hour, and re-season.

Add alkaline noodles to the saline soup at a ratio of 10 kg. 1 alkaline noodles are most used in soup. Adjust slowly and taste slowly. Cut a catty of onion and white radish into pieces, put them in and cook for half an hour, then take them out, add a proper amount of wine and a small amount of sugar, and then add a proper amount of baking soda to neutralize the sour taste. But it's too sour. For health reasons, I'm going to dump it again.

Let me introduce you to some pot-stewed dishes.

1, braised duck gizzards

Prepare the duck gizzard and the old bittern, pour the old bittern into a clean container and wash the duck gizzard for later use. Marinate the duck gizzard in old brine for 20 minutes, add onion ginger, cinnamon, star anise and appropriate amount of water into the pot, add duck gizzard and cooking wine after boiling with high fire, marinate with low fire for/kloc-0.5 minutes, turn off the fire and stew in the pot for half an hour, then take it out, slice it and set it on the plate.

2. Braised pork and eggs

After cleaning the eggs and meat, put them in a pot with cold water to remove the floating foam. Add marinade and old marinade to boil, and adjust the color and salty taste with soy sauce. After the eggs are peeled or cracked, put them in the marinade again, simmer for about half an hour, turn off the fire and soak them in the marinade for one night, which is especially delicious.