Speaking of marinated vegetables, many people are drooling, which is the simplest and most delicious way of food. As long as the brine is cooked well, all ingredients can be marinated, and the marinated food is delicious. The pot-stewed taste is similar. In some places, if you like spicy food, you will add Chili, but the methods and ingredients are similar. The only difference is the spicy formula. Everyone's recipe for lo-mei is different, and the taste is different. The key to the preparation of brine depends on spices, but not all spices can be put into the pot, and if the spices are put too much, the taste will become very strange and very difficult to swallow. When we make brine, remember to add these six spices, and the brine will be delicious.

The 1 spice is dried tangerine peel.

Pericarpium Citri Tangerinae is made from the peel of orange that we eat. After drying in the sun, all the water in the orange peel is evaporated. After a long period of standing, the pericarpium Citri Tangerinae is obtained. The pericarpium Citri Tangerinae can be used not only as a medicinal material, but also as a seasoning, and it can be put into brine for modulation, which can enhance the fragrance and taste.

The second spice is fennel.

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

The third spice is fragrant leaves.

The fragrant leaves smell fragrant, which can remove all kinds of peculiar smells in the ingredients and have the function of antisepsis. It is essential to make brine as fragrant leaves.

The fourth kind is cinnamon

Cinnamon is a very common spice in our life. We always use cinnamon when we cook 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 meridians and relieving pain and 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 fifth spice is clove.

Clove is a kind of perfume with strong fragrance, which is not often used, but it is indispensable to make brine. Cloves are heavy, so you can't add too much. Just add three or four cloves at a time.

The sixth 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.

Household brine formula

4g of cinnamon, 5g of Amomum tsaoko, 4g of dried tangerine peel, 2g of citronella, 2g of licorice, 6g of star anise, 2.5g of fragrant leaves, 4g of clove 1.5g, 4g of fennel, 5g of pepper, 3g of kaempferia kaempferia, 5g of Siraitia grosvenorii and 3g of galangal.