I believe everyone has eaten braised vegetables. This is a cuisine with a little salty and five-spice taste. Its color is darker. It is basically stewed in a large pot, and it is made It’s not troublesome to get up. Just put the condiments in the pot and put the vegetables in. Its fragrance is the kind that lingers for ten miles. In addition to buying it outside, we can also make it at home. So How do we make braised vegetables at home?

Stewed vegetables is a common name for cold dishes in cooking and is a familiar home-cooked dish in various regions. The braised dishes are divided into 9 series: red braised series, salt-baked series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold series.

After it has been pickled, sun-dried, boiled or marinated, it is processed by knife skills, simply packaged, and ready to eat. It is characterized by dry aroma, crispy tenderness, crispy texture, smoothness, no soup, and no flavor. It is greasy, bright in color, easy to eat and easy to carry, and is very popular among people.

Chinese stewed vegetables have a long history, with many types and different flavors. They have been constantly surpassing and developing in their own unique form. They have a very large influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine, and Sichuan cuisine. And no matter in the city or in the countryside, you can see its traces everywhere in restaurants, restaurants, and streets and alleys.

If you want to make it easier, you can go to the supermarket to buy seasonings for making braised vegetables, and just add chili, five-spice powder, sugar, etc. according to your personal taste. If you want to preserve the brine tank, you must first wash the things to be brine. Pork belly and pig intestines are the most difficult to wash. You can use a small amount of dry flour to remove the dirt, then wash them with clean water, and then put them in a brine tank.

After the braised vegetables are cooled, you can apply a layer of sesame oil on the surface to prevent the surface of the braised vegetables from drying and discoloring. Braised vegetables with older raw materials can be soaked in a brine tank after being marinated and taken as needed.

Use earthenware containers to store brine. There should be an appropriate amount of floating oil on the brine, and excess should be removed. In summer, boil the brine twice a day, put it into a container, and store it in a light-proof, ventilated, dry, and non-colliding environment. You can also put the boiled and cooled brine into a ceramic vessel, seal it with plastic wrap, and store it in the refrigerator.