Brine can be reused, and generally the taste becomes more fragrant the longer it is boiled. It can often be stored for more than ten years or even decades if stored well.

Do not stir the brine randomly after boiling it again. This can prevent the brine from becoming sour or rancid. Generally, restaurants that can store brine for a relatively long time are outside restaurants. It is difficult for ordinary households to store brine for such a long time.

Just because the brine can not be replaced for decades does not mean that it will not deteriorate for decades. Without any chemical preservatives, the brine can only guarantee that it will not become acidic or deteriorate for one day under normal temperature conditions in summer. The brine depends on maintenance. Fresh food such as pork and chicken that has been marinated for a long time can make the brine more and more fragrant. The brine needs to be boiled again after each brine, otherwise it will become sour and deteriorate if it cannot be stored for a day. If it is not brine for a long time, it can be stored in the refrigerator.

Precautions for using brine

Avoid using cast iron pots and wooden utensils: Stainless steel buckets should be used to store brine. Iron utensils are prone to rust and wooden utensils have a peculiar smell.

Keep the utensils and environment clean: To preserve old brine, you must use clean utensils and good storage conditions (environmental hygiene, temperature regulation) to ensure the quality of the brine and brine products. The spices do not stay, and the soup is controlled and refrigerated: the first thing to do after the brine is boiled is to take out the spice packets, dry them out and cool them to normal temperature, wrap them in plastic wrap, and put them in a fresh-keeping refrigerator to refrigerate. If the spice packet is not taken out in time, the flavor of the spices will continue to penetrate into the brine, and the medicinal aroma of the brine will be too strong.