What is bad halogen? Duo Niang on the: bad halogen, is a scientific method from the aged wine lees to extract the aroma of the lees juice, and then with the spicy sauce, refined from the aroma of lees halogen.
So, what are the advantages of bad marinade? And why is it so attractive?
First of all, the bad brine is rich in carbohydrates, proteins, B vitamins, minerals and other indispensable nutrients. Eating bad halo can promote gastrointestinal motility, appetizing and appetizing, appetizing and eliminating the effect of regulating the stomach.
Jiangsu, Zhejiang and other areas of the summer stretches, sweltering, more than 40 degrees of heat, so that people do not have the motivation to cook. At this time, as long as there is a bottle of bad brine at home, everything is OK.
In the summer home cooking, the easiest thing to do is to spoil the beans. Wash the beans with water and boil, add salt, seasoning, and so on when the pot, add a little bit of bad halogen, out of the pot of wool pods, it is completely different. The turquoise pods seem to be greener, the beans are soft and sticky, sweet, and added to the bad halogen, but also the soybean gas of the soybean itself to go to the clean, leaving only the fresh aroma and crisp flavor.
Not only can you add white burned vegetables, you can also add in the fried vegetables. For example, bad bean sprouts. Wash the soybean sprouts, remove the roots, high heat, hot oil, stir fry, add garlic, start the pan, pour a little bad brine. Originally very ordinary bean sprouts, instantly, have a high feeling. The garlic flavor blended with the bad flavor, crisp and delicious, hidden, there is a wine flavor.
Secondly, the mature bad brine, containing ethanol 2.105%, therefore, has a certain role in preservation.
Many people love to eat chicken claws, but it is very easy to change the flavor. So, why not, add the bad brine to try.
Clean up the chicken claws, blanch them in boiling water, and then add green onions, ginger and dashi, and cook them together. After about 20 minutes, fish out and soak in cold water for 10 minutes.
Add water again and cook until you like it, open the pot, let it cool, add the bad marinade, put it in the refrigerator overnight, and you can eat it the next day. The bad halogen with a light wine flavor, the chicken claws of the stink all removed, leaving only fresh and fragrant. Chilled chicken claws, fresh, crisp, never a bit of greasiness. When drinking beer in summer, with a dish of bad chicken claws, cool, cool, guaranteed to cool down and relieve the heat.
If you make a lot at a time, then stay in the refrigerator, you can wait until tomorrow to continue to eat. Meat dishes that can only last two days in the refrigerator are added to the bad marinade and can be kept for 3-4 days with little problem.
The bad halogen in the dishes, as if the woman and perfume, perhaps, each woman has a small share of their own flavor, perfume can be a woman on the pyrotechnic breath all cover, so that the style and elegance, show. At the same time, bad halogen is also for dishes, like women's maintenance products. After the washing of time, every woman will be aging, with the maintenance products, you can resist the merciless destruction of the years, so that the beautiful, to be extended.
In the hot summer, strolling through the streets of Gusu, whether it is a large supermarket in a large deli, or the end of the street small brine stalls, you can find the figure of bad halogen.
Dangdang, just an ordinary condiment, but can be favored by the public, see its charm is extraordinary. If you happen to like it, you might as well, buy some to taste, or, do it yourself, make a bowl of bad taste.