1, the fire decided to soft and rotten. Many of us have a **** the same idea, is that the small fire stewed out of the more delicious, in fact, is not so, delicious brine like pork head is the first to be soft and tasty, the degree of softness is a small fire can not be decided, must be used to brine in order to do the soft and rotten, the small fire can only be cooked, but may not be a soft and rotten texture.
2, stewing is very important. Do frying we all know that you need to juice, do brine although there is no juice steps, but the stew is very important, brine well after stewing for a while can make the meat flavor is more intense, while the other flavors of the meat will also be more flavorful, stewing is a very important step for brine.
3, the original flavor is more delicious, do not go cold. A lot of brine store owners will take the initiative to put some cold sauce after cutting the meat, so that the brine is certainly not good, many deli owners put some cold sauce is to suppress the brine fishy and greasy, and good brine masters do out of the brine must be the original flavor is more tasty, full of meat flavor, without any other seasoning flavor which is very important.
Xuchang marinated meat and cold vegetables store said these are still very good, these steps do determine the flavor of brine is delicious, brine eating a variety of ways, it is indeed the original flavor is more delicious.
I have been engaged in food hygiene inspection for more than 10 years, the brined meat industry in Xuchang mixed feelings. Pleased with the brine recipe and process blossomed, a hundred schools of thought, worried about which brine meat to really let everyone eat at ease, eat healthy, eat out of flavor, really called green food! Let's say brined beef, according to common sense, brined cooked beef should be brown, and have to eat, but now the vast majority of brined meat store brining process are added nitrate, brined beef bright red, almost to the mouth to melt, biting on the broken, not the traditional flavor of beef, the more critical is the merchants in order to sell, in order to earn money, from time to time to add nitrate, that nitrate is detrimental to the health of the customer! Some of the pig's feet brine cooked is even white, it is scary! Xuchang City, brined meat industry, who dares to Xuchang TV camera public commitment: we brined beef without any chemical additives, the whole process of cleanliness and hygiene, natural brine, withstand any food hygiene department's inspection! In fact, I like brined meat, I hope that the traders brine process, do not add nitro chemicals, it is just a little longer brine, the color does not look good a little bit, but the customer to eat healthy, eat taste, eat assured that ah! How much desire, how much hope Xuchang have a number of such a conscience marinade store, traditional marinade store, assured marinade store!
Zhang Pan intersection traffic lights 100 meters north of the intersection where there is a chopping board brisket, but also an old stall customers can be more, four or five o'clock in the afternoon out of the stalls, taste good, seven miles of the store over the gas station there is also a brisket old stalls, the owner of the eccentric mood mood to sell, not good not for sale [face]
To the textile factory in the courtyard of the tasty, every day can be a lot of people lined up
River Street intersection Xingjia brisket, personal feeling is the most delicious Xuchang!